One of Mayfair’s quirkier spots, we’d initially considered Sketch a departure for a HB Private event. Having wined and dined in some of its ground floor offerings (the Conduit st space is large eclectic and buzzing with a wide mix a creative influences) you wouldn’t necessarily consider this spot one for a “business lunch”. However, the Lecture Room and Library did not disappoint.
This was a Family Office focused lunch, where FO guests from the HB network could meet, connect and swap ideas. It was more than just hedge fund focused – it was a great exploration of each guest’s current interests and projects – the calibre of conversation matched only by the two Michelin starred food.
Behind a red velvet rope, up a sweeping and dark staircase you’d be forgiven for thinking you were walking into a nightclub, but a grand entrance through double doors takes you into the rather spectacular first floor dining room. Flooded with light courtesy of a double-height glass domed ceiling and attended by immaculate and attentive staff the Lecture Room and Library is true gem, a hidden haven that sets the scene of that which is to come.
We opened with the obligatory glass of fizz and the lightest of canapes and amouse bouches as guests were introduced. The private dining room and ante-room, a cocktail lounge-esque space bedecked with the wide range of awards the restaurant has won, is a semi-private space which worked very well for the occasion. It’s often the way that fully private rooms incubate diners from the buzz and atmosphere of a space – not so here. We were afforded the privacy to speak amongst ourselves and to all collectively, whilst still enjoying the atmosphere that the busy Friday lunch service was creating in the main room.
Taking our seats we were swiftly served a delicate pâté en croute with veal sweetbread and Foie Gras, paired with a glass of Viré-Clessé. As guests tucked in we kicked off proceedings with a round-table introduction from HB CEO Gus Morison and each guest followed with their current focuses. Letting the ideas and conversations sewn by introductions flow freely – the entire point of a lunch like this – we continued onto the main event. This was a spectacular Australian Wagyu rib eye served with ceps, Swiss chard and baby turnips. It was both carnivorously hearty and perfectly seasoned, an accomplished dish matched by a 2010 Bandol Cuvee Classique.
With conservation and project-sharing in full swing, desert (Rum Baba with lemon jelly and frozen berries) followed before petit fours and coffee rounded out the occasion in perfect style. Sketch, whilst you might think it, is a business lunch destination par excellence and with tw Michelin starred food starting at just £35 per head in the lunchtime “Gourmet Rapide” slot its well worth a look.
To find out more information about Sketch please click here.