Set beneath the impressive, great dome of a restored Victorian market, the London Museum in Smithfield is one of the capital’s most distinctive settings for large-scale events. Its combination of historic architecture, contemporary intervention and ambitious production capabilities makes it a wow-worthy venue for any celebration, but particular corporate and large scale events such as gala dinners and brand launches.
Available for evening hire, the venue accommodates up to 1,500 guests across a collection of interconnected spaces. Flexible layouts allow organisers to build everything from formal dining experiences to immersive brand takeovers, while a dedicated events and AV team support staging, lighting and production. Four LED walls and further digital opportunities provide an immediate canvas for branding, without competing with the building's character.
At street level, the 'Real Time' space offers a bold introduction to the museum. Its industrial aesthetic and large digital screen make it a natural choice for receptions with room for bars, food stations and live entertainment. The space accommodates up to 500 guests standing or 50 for dinner, and connects directly with the larger Our Time gallery.
Our Time forms the dramatic centrepiece of the General Market. Framed by Victorian ironwork and the soaring dome, the hall can host up to 750 guests for dinner or 1,000 standing. Its scale allows for catwalks, exhibitions, awards stages and ambitious immersive builds, while the architecture lends itself beautifully to lighting and projection.
The 'Past Time' space offers a different vibe, opening selected museum galleries for networking receptions and VIP events. Accommodating up to 1,000 guests across chosen areas, it encourages guests to explore the displays while moving naturally between the wider event spaces.
Catering can be tailored to the setting, with menus drawing on London’s long history. Sample dishes include queen olive, anchovy and chilli skewers, roast wild boar belly with pickled kohlrabi, seared seabass with saffron and fennel, and honey panna cotta with figs and pomegranate.