The Gore Hotel offers a Christmas party setting with character, combining Victorian grandeur with the intimacy of a historic townhouse hotel, and a capacity of up to 100 people across at least three spaces.
Founded in 1892 and originally created as a serviced residence for visitors to the Great Exhibition, it has long attracted artists, musicians and well-known guests seeking somewhere elegant in South Kensington. Today, its carved furniture, antique details, original artworks and theatrical interiors give festive events a sense of occasion before the first glass is even poured.
There are three events spaces to choose from; The Library is the most intimate, seating up to 20 guests or hosting 30 standing. Natural light, oil portraits, a grand mahogany bookcase and an ornate fireplace create a historic backdrop for private dinners, drinks receptions and smaller company gatherings. For a livelier party, Bar 190 accommodates up to 50 standing guests. Known for its rock ’n’ roll history and links to musicians and celebrities, it brings a less formal edge to Christmas drinks, with plenty of atmosphere built in. After all, this is the merriest time of year!
The Tapestry Room is the strongest choice for larger occasions, seating up to 45 guests for dinner or welcoming 100 standing. Reached via a sweeping staircase from Bar 190, the room is framed by two stone fireplaces, panelled walls, gilded mirrors and French Verdure tapestries. This space suits everything from seated festive dinners to receptions with speeches, entertainment and dancing.
As for catering, all dining is provided in house and there's a mix of menus to choose from. You could opt for canapes with glasses of fizz, something more buffet style or a seated a la carte, inspired by winter produce. For example, canape options include free-range pork and apricot croquettes, chicken and English pea vol-au-vents, smoked salmon blinis, prawn fritters and wild mushroom and goat’s cheese puffs.
Whereas across the winter banquet menu you'll find starters such as slow-braised lamb croquette, baked beetroot or Cornish crab and avocado salad, followed by roasted halibut, venison with spiced carrot purée, or a cauliflower and chickpea pastry parcel.