Guests first gathered in the Rutledge Suite, exploring all seven syndicate rooms which were styled in a variety of ways to show the flexibility of the space.
Next guests were led to the Prince’s Room for a continental breakfast spread created by the in-house catering team. Newly appointed Head Chef, Jordan Andrews produced the breakfast menu which included a gorgeous selection of mini pastries, a freshly baked fruit & nut loaf with optional cinnamon & maple butter, Portuguese rice cakes, grilled bacon waffle stacks, raspberry & granola yoghurt, mango, pumpkin & sunflower seed yoghurt and slices of seasonal exotic fruits. To drink: freshly made rhubarb, pink grapefruit & watermelon juice, a red berry smoothie and a RAW super juice of apple, celery, spinach, ginger, lime & cucumber served alongside tea and coffee.
Following breakfast guests were taken on a tour of the Hall; one of the finest Elizabethan halls in the country boasting an original oak hammer beam roof, exquisite carved screens, heraldic panels and oak panelled walls festooned with Coats of Arms. Guests were also shown the Queen’s Room, Parliament Chamber (styled for a sit down dinner) and the award-winning garden. Darren Latty, Food Service Manager at Middle Temple led the riveting tour, sharing Middle Temple’s rich history and its connections to the present. Guests were led back to the Prince’s Room for more breakfast treats, before departing.
The studious Rutledge Suite provides an entire floor of seven rooms which can be configured in a number of ways for daytime conferences, meetings and training seminars for up to 60 theatre style and 100 guests reception style. The stunning Hall can accommodate 500 guests for a reception and 300 for dinner. The Bench Apartments (Queen’s Room, Prince’s Room and Parliament Chamber) caters for 40-120 guests and the garden can accommodate 1,000 guests with the addition of a marquee.