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THE BEST INTIMATE WEDDING VENUES IN CENTRAL LONDON

THE BEST INTIMATE WEDDING VENUES IN CENTRAL LONDON

When you think about wedding venues, chances are you’ll imagine sprawling country house estates or flashy hotel ballrooms. While these are perfect for couples whose guest list exceeds 100 people, they aren’t so good for those who want to celebrate in front of just a handful of friends and family. If you’re also wanting to get married in London, chances are you’ll assume there’s nowhere that will cater to a more intimate wedding. But you’d be wrong. There’s a plethora of cosy pubs and intimate dining rooms that were made for micro-weddings

The Old Timber Store

Located under the railway arches in Bermondsey, a stone’s throw from Maltby Street Market, The Old Timber Store is the perfect choice for couples looking for that barn wedding aesthetic in the heart of the city. Unsurprisingly considering its name, the furniture is all wooden, with a U-shaped table and chairs, with rustic charm added via candle-lit lanterns, fairy lights and small bunches of flowers. The high arched ceiling is made the most of with a beautiful chandelier and a cacophony of fresh blooms, sourced by a local florist. While you provide any catering, they do recommend a great vegan baker in the market for her wedding cakes. 

Arch 52, Ropewalk, Maltby St, London SE1 3PA

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The Grazing Goat

The Grazing Goat is ideal for intimate weddings, with the cosy Front Dining Room available to hire separately to the rest of the pub (which can be hired in its entirety, too, for bigger bashes). Welcome guests for canapés and cocktails via the outdoor terrace space, then move on to a menu of either small plates or multiple-courses, specially designed by Chef Director Ben Tish with a modern European twist. There’s a great wine list including a selection of celebratory magnums – committing to one might just mean that you need to stay in one of the pub’s beautiful eight bedrooms! 

6 New Quebec St, London W1H 7RQ

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One Moorgate Place

If you’d always dreamed of getting married in a church but then realised as you got older that it probably wasn’t for you, then One Moorgate Place might just tick a few boxes. The Grade II listed building is serene and beautiful, with its Main Reception Room filled with light thanks to the glass domed ceiling. Rainbows appear on the stone walls thanks to the intricate stained glass windows, which really lend this space an ecclesiastical vibe, plus there’s a chandelier for added drama. Offering various packages depending on how many guests you have and what you’re looking for, there are plenty of options to choose from. 

Chartered Accountants Hall, 1 Moorgate Pl, London EC2R 6EA

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The Alfred Tennyson 

A beautiful Georgian townhouse in the heart of Belgravia, The Alfred Tennyson can host up to 140 guests across its multiple private spaces. The Front Dining Room is one of our favourites for micro weddings, with its warm interiors completely bathed in light. The fireplaces and sash windows make it particularly cosy for winter weddings, too. Of course, the menu is always the main attraction for any reception venue, and The Alfred Tennyson does not disappoint, with a choice of feasting options including grilled chicken, pan-fried bream or gnocchi with gorgonzola. 

10 Motcomb St, London SW1X 8LA

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Burgh House 

Tucked away on a cobblestone street in Hampstead is this Grade I-listed Queen Anne mansion house. Hosting small weddings for up to 62 guests for a sit-down dinner (more if you’re just doing standing drinks and canapés), its wood-panelled walls are straight out of a Regency period drama. All the catering is done on-site, so there’s no need to worry about finding someone, and staff can also recommend local suppliers for things like flowers and DJs (though the Grand Piano is included in the price, if you know any budding Michael Bublés). What’s more, four-legged friends are welcome, so there’s no need for your dog baby to stay at home.
New End Square, London NW3 1LT

Daphne’s 

The beautiful conservatory at Chelsea institution Daphne’s is the perfect backdrop for an intimate wedding reception. Bathed in natural light and filled with potted plants, trees and flowers, it’s ideal for those looking for an al fresco celebration but who don’t want to rely on our unpredictable weather. Case in point: in the summer, the roof retracts if it’s warm, and in winter, there’s a roaring fire. Parties of up to 32 can be seated for an Italian-style feast, or you can squeeze 50 in for more lively drinks and canapés.
112 Draycott Ave, London SW3 3AE

Clissold House

It shouldn’t be possible but it is. A country house style wedding, in the capital. Yes you read that correctly. Rather than an oxymoron, the two vastly different possibilities are combined within Clissold House, a Grade I-listed, 18th century mansion, which sits in 55 acres of parkland in north London. Catering for up to 60 seated guests, live out your finest Jane Austen fantasies in its lovingly restored rooms. You could even go full on Bridgerton with a string quartet playing present day hits. With a list of trusted suppliers to pick and choose from, you can really make a small and unique wedding here your own.
Church Street, London, N16 9HJ

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The Thomas Cubitt 

Whether you’re looking for somewhere to host your wedding for 10 or 200, The Thomas Cubitt has got you covered. We love the Main Dining Room for intimate wedding celebrations, with diners spread across three tables in the elegant, classic interior. If you’re looking for something bigger, then you can hire the entirety of the First Floor, which includes the Atrium, Small and Main Dining Rooms. The Atrium is also lovely for winter, with an open fireplace. Boasting both snacking and feasting menus, frankly, you’ll have to play eenie-meenie-miney-mo to decide which to pick, as all the food looks so good.  Short rib arancini, three cheese and guindilla pickle toasties and Welsh rarebit fritters, or seared Angus rump carpaccio and pumpkin risotto? Don’t make us choose. 

44 Elizabeth St, London SW1W 9PA

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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
⁠
Recipe Below: ⁠
⁠
Chocolate half shells⁠
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.⁠
⁠
Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
3 large eggs⁠
110g caster sugar⁠
150g semi whipped cream⁠
⁠
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk⁠
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode⁠
⁠
Grated chocolate on top of the custard⁠
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.

Just the thing for a slower Easter afternoon.

Recipe Below: 

3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste

Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.

Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer. 

Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.

Sprinkle with demerara and bake 30 mins 150C or until completely set.

#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below: 

Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.

Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel

Cross
50g plain flour
50g whole milk
5ml vegetable oil

Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar

Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.

Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.

Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.

Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.

 #recipe #recipeideas #baking #hotcrossbuns #cubitthouse