The Blue Door Bistro

Fine 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.

Opening hours

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 and we are accredited by the Sustainable Restaurant Association with 2 stars so you can always rely on responsibly sourced food and impeccable service. We 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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