If your idea of a Christmas party involves roaring fires and old school festive magic, then sometimes tequila girls and a thumping bassline don't quite cut the brandy butter. However, if relocating the company shindig beyond he M25 is a sleigh-ride too far then help is at hand. At the 17th century Stafford Hotel in the heart of London's St James', traditional and rarefied Yuletide cheer is the name of the game and you really can have your Christmas cake and eat it too. The hotel is one of only a handful of establishments in London to achieve coveted AA Red Star status.
Number 17 St James's Place, home at various times, to Lord and Ladies, American army officers and even Cunard, owners of the Queen Elizabeth II liner, has history in spades and its four unique private party rooms housing between eight and 75 guests are all awash with old world elegance and charm.
The Pink and Argyll rooms each have their own special character and features including original Victorian marble fireplaces, cornices and panelling and period furniture worthy of a country pile. Holding 8 to sixteen people for intimate seated luncheons or dinners, the host will surely feel like the Lord of a rural manor. The Panel room with its warm mahogany panels and leather fenders around the fire calls to mind a grand old gentlemen's club and is the perfect space for drinks before dinner for up to 40 in the Sutherland room beyond.
Piece de resistance, though, is the hotel's 350 year old stone vaulted wine cellars where guests can attend a truly atmospheric cocktail party, dinner or even a wine tasting against an imposing backdrop of flickering candles and 20,000 vintage bottles presided over by master sommelier, Gino Nardella. It is said that the cellars may even contain a secret doorway leading into the palace of St James...
Executive chef, Mark Budd oversees the kitchens. Originally from the West Country, Mark has worked his way around many of the capital's finest five star establishments from The Hilton and Grosvenor House to The Dorchester and The Ritz. Expect decadent and innovative canapes from Foie gras ballontine with black truffle and Caviar, crème fraiche and potato spoons to mini beef Wellingtons and seared Devon scallops with grapefruit sabayon. Full on party menus are no less impressive and traditionalists can enjoy terrine of ham hock with foie gras followed by Norfolk turkey with all the trimmings or Christmas humbugs can opt for quenelle of Dover Sole and roast Scottish sirloin.
Mark and his team will also be working on Christmas Day itself so if you fancy coming back for seconds, they'll be happy to oblige.
'Tis the season to spoil yourself rotten after all.
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A Stafford Christmas
