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Innovation and flavour marry in our amazing menus. Forget the uninspiring ‘chicken or beef?’ and warm fizz on offer at other events venues – we do things differently – with taste, flair and a serving of imagination. We cater for everyone, from meat lovers to vegans, because we know no two events (or guests) are the same.

Make your mouth water
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Ronnie Murray joined Camm & Hooper as Executive Head Chef in 2019, after a stellar career in London’s top restaurants. He was Group Head Chef for Hix retaurants, and also graced the kitchens at J Sheekey, The Ivy and Scott’s. He’s also appeared on TV’s Great British Menu, Million Pound Menu, and Sunday Brunch.

Ronnie leads a team of chefs across all C&H venues, and creates menus using only the best seasonal ingredients. ‘I like to make the ingredients the star – we’ve got so much fantastic produce in Britain’ he says.

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Ronnie preparing food

We’re very lucky to boast our very own Chief Booze Engineer *CBE at Camm & Hooper – Mr Patrick Hobbs. He’s been part of the family since 2014, and is the ultimate expert in creating innovative cocktails and drinks for our menus.

Patrick’s wonderful imagination creates unique infusions from herbs, spices, fruits and other exciting ingredients. His cocktail list is unrivalled, offering no less than 50 hand-crafted creations. ‘If people want something really special or bespoke, we can do it,’ he says.

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Ronnie Murray cooking
Patrick Hobbs pouring a drink
Bowls of food
Buttered Rum cocktail in a glass
Knives and bowls
A selection of decanters
Ronnie Murray peering over some greens
Patrick Hobbs preparing a cocktail