For those in Buckinghamshire and the surrounding area, The Griffin offers a stylish venue that's easy for guests to get to, while still feeling a world away from the everyday. It's got it all, from versatile spaces, versatile capacity sizes, a bespoke approach and thoughtful menu.
One of The Griffin's biggest advantages is practicality. Located in Amersham, The Griffin is easily accessible for guests travelling from London, Buckinghamshire and the surrounding counties, making it an ideal meeting point for groups arriving from different directions. On-site parking removes one of the usual headaches of organising an event, while those travelling from further afield will find a selection of nearby hotels and accommodation, allowing everyone to enjoy the evening without worrying about the journey home.
The Griffin caters for events of varying sizes across two distinctive private spaces. The beautifully restored Mezzanine provides an picturesque setting for up to 25 seated guests. Exposed timber beams and characterful architecture give the room plenty of personality, making it ideal for private dining, business dinners and intimate celebrations. Exclusive use is available from 6pm until midnight, and with no room hire fee - only a minimum spend - it's a flexible option for smaller gatherings.
For larger events, The Assembly Room offers a different feel. Seating up to 30 guests or accommodating 60 standing, its contemporary décor, statement artwork and feature fireplace make it equally suited to drinks receptions, presentations, birthday parties and corporate socials. Hosts are welcome to access the room from 11am to personalise the space before guests arrive, while entertainment can easily be incorporated, from live music and guest speakers to interactive experiences.
Bespoke menus are available and the team encourage conversations beforehand about what might work best for your guests, while previous set menus have featured dishes including Chalkstream trout ceviche, seasonal croquettes, barbecued chicken breast with spelt risotto, seasonal fish with braised fennel and Chiltern venison leg with red cabbage purée.