The Jacobite Room at Boisdale of Belgravia
20 seats
•
30 standing
In-house catering
Space facilities
Wi-Fi
• Flatscreen TV
• Whiteboard
• Flipchart
• PA system / speakers
• Conference call facilities
The Jacobite Room at Boisdale of Belgravia
Dining Room in a Restaurant
·
Private space
15 reviews
–
15 Eccleston Street, London, SW1W 9LX
–
Victoria Station (0.2 mi)
About this space
The Jacobite Room is located on the first floor at Boisdale of Belgravia. It is an elegant room with a distinctive design of deep reds and greens, a rich mahogany panelling, embellished with a dash of Macdonald tartan and subtle nods to Scottish culture throughout. It offers complete privacy and is ideal for celebrating a special occasion or simply as a unique venue for a business meeting or conference for up to 20 guests seated.
Event offers and packages
Package per person
Delicious 3-course menu from £64.50
Prices
Monday
17:00 –
1:00
from
£1000
min. spend
Per session
17:00 –
1:00
from
£1000
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Tuesday
12:00 –
1:00
from
£900–£1000
min. spend
Per session
12:00 –
16:00
from
£900
min. spend
Per session
17:00 –
1:00
from
£1000
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Wednesday
12:00 –
1:00
from
£900–£1000
min. spend
Per session
12:00 –
16:00
from
£900
min. spend
Per session
17:00 –
1:00
from
£1000
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Thursday
12:00 –
1:00
from
£900–£1000
min. spend
Per session
12:00 –
16:00
from
£900
min. spend
Per session
17:00 –
1:00
from
£1000
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Friday
12:00 –
1:00
from
£900–£1100
min. spend
Per session
12:00 –
16:00
from
£900
min. spend
Per session
18:00 –
1:00
from
£1100
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Saturday
12:00 –
1:00
from
£900–£1200
min. spend
Per session
12:00 –
16:00
from
£900
min. spend
Per session
18:00 –
1:00
from
£1200
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Sunday
12:00 –
16:00
from
£900
min. spend
Per session
12:00 –
16:00
from
£900
min. spend
Note:
Alcohol licence until 1:00.
All prices include VAT.
All rates are negotiable and are based on a minimum spend that is subjected to 13.5% service charge
FIRST COURSES
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Cullen Skink
Traditional smoked haddock chowder, leeks and quails’ eggs
Ballantine of Balmoral Pheasant, Pigeon & Tarragon
Spiced caramelised apple chutney, toasted brioche
Chicory, Pear & Lanark Blue Cheese Salad
Honey, mustard, caramelised walnuts
OPTIONAL INTERMEDIATE COURSE
Mini Dumfriesshire Blackface Haggis
Served with mashed potatoes, bashed neeps and liquor £9.5 SUPPLEMENT
Add a 25ml noggin of Tomintoul 10yrs £7.5 | Glencadam 10yrs £8.5
MAIN COURSE
Scottish Wild Venison Pavé Steak
Skirlie mash, winter greens, green peppercorn sauce
Orkney Salmon, Prawn & Smoked Haddock Fishcake
Sauteed greens, Chablis and chive butter sauce
Pearl Barley Risotto with Salt Baked Celeriac
Roots, parmesan, lemon
DESSERT
Traditional Steamed Clottie Dumpling
Isle of Skye single malt custard
Cranachan
Whisky marinated raspberries, toasted oats, honeycomb
Selection of Scottish Artisan Cheeses
Served with heather honey, oat cakes and conference pears £6.5 SUPPLEMENT
ADDITIONAL SIDE ORDERS
Thrice cooked chips £6.75
Sautéed spinach, Amalfi lemon, olive oil £7.5
Broccoli, smoked olive oil £6.5
Green leaf salad, vinaigrette £6.5
Pricing updated by venue 3 months ago
Pricing rated as accurate by 1 verified user
Capacity
Standing
up to 30
Dining
up to 20
Catering and drinks
In-house catering available
No external catering allowed
Venue provides alcohol
Alcohol licence until 1:00
No BYO alcohol allowed
Facilities
Music & sound equipment
Play your own music
Bring your own DJ not allowed
No noise restrictions
Accessibility
Accessible toilets
Ground level
Accessible parking spot available
Lift to all floors
Cargo lift
Wheelchair accessible
Rules of the space
Allowed events
Promoted and ticketed events
Wedding licence available
No temporary Event Notice (TENs) available
Reviews and ratings
(15 reviews and ratings - )
Verified reviews come from Tagvenue users. All reviews are checked by our team to uphold our trust and safety standards.
AM
Andy M.
Verified review
Private Dining · 18 guests
· December 2024
Great atmosphere
Fantastic service from Xavier
Nil
Submitted 8 months ago
4.7
AM
Andy M.
Verified review
Excellent communication
Very helpful!
Submitted 11 months ago
5.0
About Boisdale of Belgravia
Lively Scottish restaurant in Belgravia, London with cigar terrace, whisky bars, private dining rooms and live jazz every night- serving modern British dishes and the finest whiskies.
Boisdale of Belgravia located near Victoria Station features a unique and very successful mix of fine food, a great wine list, a wide selection of Cuban cigars and the best classic jazz, blues and soul offering in London cast in a unique setting.
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Location
Meet your host
Boisdale Events Team
Member of Tagvenue since October 2019
15
Reviews
4.7
Rating
1h
Response time
98%
Response rate
Contact venue managers directly on Tagvenue. Keep all event communication here for a secure, seamless booking.
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