The Loft in Street, Somerset, is a characterful private dining and events venue with deep roots in the local community. Opened in November 2021, the restaurant occupies an iconic building originally constructed in 1920 as a theatre house, and since then it has impressively retained its role as a place for people to gather, celebrate and be entertained.
Owner Mark Tobin has carefully reimagined The Loft as a family-friendly restaurant and events space, designed to work for all ages and a wide range of occasions. The emphasis here is on flexibility and approachability: good food, adaptable spaces and a team that understands how to host everything from intimate dinners to large celebrations.
As a private dining venue, The Loft offers several options: for full-scale events, the entire venue can be hired exclusively seven days a week, accommodating anywhere from 10 to 250 guests. This format works well for wedding receptions, milestone birthdays and corporate events, with pricing varying depending on the day, season and food requirements. Weeknight hire is particularly accessible, while Sunday bookings offer added flexibility.
For smaller gatherings, shared-use hire allows groups of up to 50 guests to reserve a dedicated area within the main auditorium. This option suits parties who want a more relaxed feel, combining dining or buffet-style food with access to the bar, music and dancing later in the evening. On Saturday nights, the venue naturally transitions into a late lounge party setting, and diners are welcome to stay on.
Another brilliant option is Marion’s Lounge, a self-contained private space tucked into the balcony level at the back of the venue. Available for up to 40 to 50 guests, it offers its own WC facilities and a more intimate atmosphere, while still connecting to the main bar and dance floor via a spiral staircase. It’s ideal for quieter celebrations, drinks receptions or private buffets.
Catering is provided in house and the menus are wide-ranging and can be tailored to suit each event, from light finger food to five-course banquets. Sample dishes include duck and orange pâté, pan-fried Gressingham duck, fish of the day with creamy leek pasta and rich chocolate torte.