Bistro dining in the heart of Bloomsbury
The Blue Door Bistro provides a welcoming and informal bistro-style setting, with a superb à la Carte menu to match. Light and airy at lunchtime, warm and cosy by evening, the room is decorated on three sides with a panoramic view of London circa 1849.
Together with the rich mahogany panelled walls, effective use of mirrored glass, and contemporary wrought iron wall lights, an ambience rooted in the hotel’s location is beautifully achieved.
Dine with us and you can enjoy a Table d’Hote/Pre-theatre menu for £25 per person for two courses, or £30 for three.
The Blue Door Bistro is temporarily closed due to current travel restrictions. During this time, our team will be working hard to ensure the hotel is at its best, and ready to welcome you back soon.
7am - 10am (Mon - Fri)
7am - 11am (Sat)
7am - 12 noon (Sun)
12.30pm - 2.30pm (Mon - Sat)
1pm - 2.30pm (Sun)
5.30pm - 10.30pm (Mon - Sat)
5.30pm - 9.30pm (Sun)
Telephone: +44 (0) 20 7612 8416
Director of Food & Beverage: Arjeta Arapi
Classic seasonal ingredients
Executive chef, Martin Halls, blends the freshest of seasonal ingredients and herbs from our garden with classical preparation techniques to create wonderful seasonal British menus. The dishes you'll find are combined with the influence of Beatrice Tollman, President and Founder of the Red Carnation Hotel Collection. Beatrice has a particular passion for food and entrusts her famous signature dishes to Martin.
Our cuisine is commended with an AA rosette. We responsibly source food and make every effort to avoid using any genetically modified foods and insist on only the freshest of ingredients. In all of our products, we only use free-range eggs and are committed to sustainable fisheries for our fish supplies. Our team are trained to ensure that your specific dietary requirements are catered for at all times.
"Serving predominantly British dishes using the freshest ingredients, our aim is to provide a unique taste experience for guests to savour - whether it's fine dining, Afternoon Tea or summer barbeque parties"
Executive Chef, Martin Halls
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