Mezzanine 1 & 2 at Magazine London
Greenwich Peninsula, Magazine London, London, SE10 0QE
–
Show map
North Greenwich Station (400 yd)
Ella C.
About this space
Both Mezzanines in the venue are accessible via two black steel staircases in Space 1 and can be utilised as VIP areas or as overflow for higher guest numbers; they can also operate as break-out, seminar and exhibition space.
Mezzanine 2 overlooks both spaces and provides access to The Balcony, an intimate area featuring stained timber decking and black steel railings.
The Balcony serves as an impeccable viewing platform for the River Thames and Canary Wharf skyline.
Capacity
Standing
up to 764
Theatre
up to 400
Prices
Monday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Tuesday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Wednesday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Thursday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Friday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Saturday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Sunday
7:00 – 0:00
from
£12600
hire fee
Per day
7:00 – 0:00
from
£12600
hire fee
Note:
Alcohol licence until 04:00.
All prices include VAT.
Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Mentioning your budget will help me propose the best option for your needs.
Magazine London is an exclusive use venue, the room rate includes the following:
Space 1, Space 2, Mezzanine 1 & 2, The Terrace & The Yard (outdoor space overlooking the River Thames)
Access & operational hours from 07:00 – 00:00 per day
Venue hire includes an installed, state of the art lighting & sound package and staging – please refer to our V15 spec for kit inclusions – click here
Venue hire includes a heating/cooling system & basic wi-fi for event organiser browsing
Venue hire also includes 1 x furnished organiser’s office and 2 x furnished green rooms
Magazine London’s catering partner is the award-winning Moving Venue.
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Whether it’s a formal three-course dinner, or canapés to reach 3,000 hungry guests at the same time, clients have the choice of choosing from seasonal menus or completely bespoke menus written especially for their event.
Example DDR Menu:
Breakfast:
Mini selection of croissant, pain au chocolate, Danish pastries
Gluten free Granola with Greek yoghurt, fresh berries
Avocado on multi seed toast with roast tomatoes
Smoked salmon on poppyseed bagels
Sweet cured streaky bacon with free range sausage and vine roast tomato ketchup
Lunch:
Hoisin duck shredded duck in a hoisin sauce with spring onion, cucumber, spinach & Apollo leaves in a tortilla wrap
New York deli pastrami bagel shaved pastrami with Swiss cheese, gherkins & mustard mayonnaise in a seeded bagel
Mexican bean & avocado refrained beans with a bean, coriander & sweetcorn salsa, avocado, crushed tortilla chips & piquant tomato salsa on granary bread
Chick'n and sweetcorn sandwich, a chicken style soya protein miseducating with sweetcorn & veganaise dressing in a seeded bread
(possible salads, superfood grain pots and pasta pots)
Conference Snacks:
Homemade cookies
Kiwi and pineapple fruit skewers
Date and pecan banana loaf
Salted caramel fudge brownie
Apricot and coconut oat bars
Example Gala Dinner Menu:
Starters:
Ham hock and pea terrine, golden pea, quinoa, sweet shallot and parsley salas, mild grain mustard dressing
Sea bream ceviche, charred cucumber, grapefruit, dill, cucumber and horseradish dressing
Root vegetable garden, cashew nut labneh, barbecued celeriac, sweet parsnips, sliced turnips
Mains:
Slow braised beef, truffle mash, sticky glazed parsnip, buttered kale, red wine sauce
Rosemary and butter roast bread of chicken, potato gratin, caramelised white onion and safe puree, roast winter greens, thyme and red wine sauce
Broccoli, spinach and ricotta wellington, leek mash, roasted roots
Desserts:
Sticky date and orange pudding, toffee sauce, chocolate ice cream
Pear, cinnamon, specula's and vanilla panna cotta in a chocolate shell
Sake roasted pineapple, mango mousse, toasted coconut oats, coconut sorbet
Catering and drinks
No in-house catering
Approved caterers only
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed
Facilities
Music & sound equipment
Own music allowed
Bring your own DJ
PA system / music speakers available
Accessibility
Wheelchair accessible
Allowed events
Promoted / ticketed events
Loud music / events
Wedding licence
Temporary event notices (TENs) available
About Magazine London
Magazine London is a new event space for the capital. This purpose-built, 19,994 sq m destination is the largest of its kind in London, offering a striking blank canvas for culture and commerce; it is a unique opportunity for brands and businesses to interact with global and local audiences.
The venue is defined by simple architectural form, offering clean and functional spaces that provide a means for large-scale creative expression.
Magazine boasts 3,205 sq m of versatile interior space for up to 3,000 people and can extend to accommodate a further 7,000 people across the venue’s outdoor showground. Access is also available to The Pylon, a site inspired by the famous sculpture by Alex Chinneck, that stands as a key feature of the surrounding area.
Magazine London encapsulates a flexible and inspiring environment, providing an unrivalled landscape for brand events, awards dinners, conferences, exhibitions, fashion, the arts and ticketed culture.
Located in the heart of Greenwich Peninsula, with breath-taking views of Canary Wharf, the venue is easily accessible by the Underground (within a three minute walk), road and river.
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