Conferences/Meetings
We have two available venues here at Blackheath to suit
different needs and capacities. The current hire fees and maximum
capacities are outlined below and you can download a full
information sheet by clicking
here.
GREAT HALL
| GREAT HALL |
FEE |
LENGTH OF BOOKING PERIOD |
| Day rate |
£2400 + VAT |
12-hour booking period (12 noon til 12 midnight) |
| Hourly rate |
£195 + VAT |
On an hourly rate |
| SEATING ARRANGEMENT |
CAPACITIES |
| Formal theatre style theatre |
640 |
| Cabaret seating |
250 |
| Standing |
1000 |
RECITAL ROOM
| RECITAL ROOM |
FEE |
LENGTH OF BOOKING PERIOD |
| Day rate |
£1900 + VAT |
12-hour booking period (12 noon til 12 midnight) |
| Hourly rate |
£155 + VAT |
On an hourly rate |
| SEATING ARRANGEMENT |
CAPACITIES |
| Formal theatre seating |
160 |
| Cabaret seating |
70 |
| Standing |
250 |
CATERING
Blackheath Halls' recommended caterers are Hand Made Food, an
award-winning Traiteur situated in the heart of Blackheath Village.
Hand Made Food brings you the best food with the least impact on
the environment. They are well-known for providing
fresh, organic and imaginative multicultural food for all kinds of
events, and this reputation has seen them nominated by Time Out as
Best Traiteur, and highlighted in the Observer Food Monthly 2010
Best Cheap Eats London guide.
London Wedding Magazine described Hand Made Food's catering
service as follows:
'The catering turned out to be the easiest thing for us to
organise. Hand Made Food were fantastic - they offered amazing
food, great service and the events planning team were
brilliant.'
For further information, or to request a quote, please contact
Helen, Fergus or Alison on 020 8297 9966 or visit Hand Made
Food's website.
Download
our full information sheet for hiring Blackheath Halls for your
conference or meeting.
If you are interested in hiring Blackheath Halls, please fill in
the booking form and return to Anna Thomas at a.thomas@trinitylaban.ac.uk
or by post to Blackheath Halls, 23 Lee Road, London. SE3 9RQ.
This page was updated on: 08/05/2012