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The Savoy has been catering the most prestigious of events since Escoffier reigned over the kitchens when the hotel first opened in 1889. Now, our executive chef, Gerald Quadros, and his brigade of banquet chefs bring their expertise and the finest cuisine to each and every event.

Our menus feature authentic recipes showcasing dishes from the UK and around the world, featuring local, organic and sustainable ingredients, always catering to your dietary requirements.