Private dining at The Gun feels a lot like a characterful East London pub, but it's the food that really gives events their sense of occasion. Situated beside Spitalfields Market, this long-standing local favourite has built its reputation on seasonal British cooking, making it an excellent choice for everything from birthday dinners and family celebrations to work gatherings and festive parties.
The venue offers several private and semi-private spaces, including the intimate Olive Snug, the Half Lounge and the larger Full Lounge, allowing groups of varying sizes to enjoy a dedicated area while benefiting from the atmosphere of the wider pub. Capacities range from 30 to 300, so speak to the team about what works best for you. However, wherever guests are seated, the focus remains firmly on what's coming out of the kitchen.
Menus champion quality British ingredients and combine pub favourites with more refined restaurant-style dishes. To begin, guests might share plates of creamy burrata paired with Isle of Wight heirloom tomatoes and basil cress, while the green goddess salad layers roasted Tenderstem broccoli, courgette, grains, avocado and toasted almonds into a colourful vegetarian option. For something richer, the slow-braised pork cheek with mint pea purée and chorizo crisp is packed with flavour, while smoked duck breast arrives with spinach, red cabbage, pomegranate and a honey vinaigrette.
The main courses strike a similarly crowd-pleasing balance. Seafood lovers can opt for moules frites cooked with shallots, garlic and white wine, served alongside rosemary fries, or baked whole lemon sole finished with herb and caper butter. The lobster tortelloni, served in a bisque cream sauce with Grana Padano, feels particularly suited to celebratory occasions.
For meat eaters, the 28-day aged ribeye steak with triple-cooked chips and peppercorn sauce is a classic choice, while the Devon trio of lamb showcases three different preparations on one plate. Vegetarian guests are equally well catered for with sautéed king oyster mushrooms served alongside potato cake, celeriac cream and mushroom jus. Desserts round things off on a comforting note, from sticky toffee pudding with fudge sauce and vanilla ice cream to warm chocolate brownie and a summer berry fool.