Hyatt Regency London – The Churchill has launched an array of new event spaces in preparation for welcoming back corporate and social events of all sizes from 21 June.
The Marylebone based luxury hotel has used the lockdown period to carry out a planned renovation of six existing events spaces, and the complete build of one brand new space to cater to any kind of event. The hotel has worked with renowned BJB designers to rethink the interiors of each room, as well as Catherine and Randolph Churchill (Churchill’s great grandson) from Churchill Heritage, who have curated all the artworks for the spaces.
The Library has been completely redesigned to serve as a smaller space for more intimate weddings and social events for up to 50 people in a banquet format, and up to 75 as a reception.
The Gallery is completely new and adds another 145sqm of light-filled space to the events offerings at the hotel, accommodating up to 132 in a reception capacity, and 120 theatre style. The Gallery can be opened up seamlessly onto the studios, bringing the total potential capacity to 252 in reception format.
The Studios have been redesigned with flexibility and interconnectivity in mind and have been based on Churchill’s own studio at Chartwell House, which was his escape from working life, via painting and artwork. The Studios each accommodate up to 40 as a reception, or 18-20 in the popular boardroom formation. The Studios are also interconnected so that each can open up into the next, to create a larger space.
And finally, the two boardrooms are perfect for smaller meetings and business get togethers, fitting eight people each, and kitted out with state-of-the-art technology for presentations and to accommodate hybrid meetings, with some people Zooming in, and others in the room together.
For all events, executive chef of Hyatt Regency London – The Churchill, Roger Olsson, has been designing exclusive banquet menus that evoke the modern British cuisine of the hotel’s signature restaurant, The Montagu Kitchen. With menus based around ‘Farmed’, ‘Caught’, and ‘Harvested’ concepts, dishes easily cater to all dietary requirements without compromising on creativity and flavour and remain flexible depending on requests.