Rooftop Restaurant, Pergola + Terrace at The Conduit

The Forum costs £4,600 for hire between 08:00-17:00, with additional hours at £500 per hour subject to availability. There's a mandatory minimum food and beverage spend of £4,950, plus a 13.5% service charge applied to all food and drink orders.

The Forum accommodates 150 guests in theatre style seating, 100 seated guests with pre-lunch reception, 120 seated lunch guests, or 190 standing guests. For cabaret layout, capacity is 60 guests maximum, increasing to 85 guests by adding chairs to one side of tables (guests must turn chairs to face speakers).

The Forum includes 2 projectors with screens, 5 handheld microphones, and high stools for panel speakers. All other AV requirements must be provided via preferred suppliers at additional cost.

Security is mandatory at £30 per hour for events with 100 guests or more. This is an additional cost on top of the venue hire and minimum spend.

Dates can be held for 5 working days maximum. Some quotes mention 48-hour holds for specific spaces, but the standard policy is 5 working days before requiring confirmation or release.

Nobel Rooms cost £2,500 for hire between 18:00-22:00 (often discounted to £2,000), with a minimum food and beverage commitment of £2,600. The space accommodates 44 seated guests, 60 in theatre style, or 65 standing guests.

Beyond venue hire, expect a 13.5% service charge on all food and beverage orders, mandatory security at £30/hour for 100+ guests, and potential table hire fees for round cabaret tables. AV requirements beyond basic included equipment incur additional charges through preferred suppliers.

The Forum operates 08:00-17:00 as standard with additional hours at £500/hour. The Rooftop Pergola is licensed until 22:00 (10pm). Nobel Rooms typically operate 18:00-22:00. Semi-private hire of spaces like Ubuntu Lounge is usually only offered on weekends.

The Conduit's food and drink philosophy is based on seasonality and sustainability, sourcing from suppliers who share their ethos of quality with responsible practices. They can accommodate alcohol-free events and offer menus crafted by Executive Chef Arnaud Dellannay.

Final guest numbers are not required until 10 working days ahead of the event. You can book for fewer guests initially and increase numbers later, as costs are based on minimum spend rather than guest count.