Eating and Drinking

With a front row view of the ice rink, the Skate Lounge offers a range of festive drinks and seasonal snacks, winter warmers and treats. On Club Nights, skaters can share a drink with friends and hear live sets whilst keeping warm inside.

Refuel after skating and shopping with Fortnum & Mason’s foodie delights served morning till night in Fortnum’s Lodge. Situated within The Christmas Arcade, the lodge is the winter destination to eat, drink and relax with friends and family or that special date. Daytime is a relaxed affair as visitors can choose from a selection of light meals and drinks, including Fortnum & Mason’s famous Welsh Rarebit, cheese fondue, a selection of fine teas or the popular Chocolossus Hot Chocolate. By evening, savour the sophisticated atmosphere of the brand new Botanical Bar offering boutique, botanically-blended spirits and cocktails from a specially curated cocktail menu, served alongside champagnes, tipsy hot chocolates and mulled cider.

As part of Skate Extras, you can also enjoy a fine dining experience at Fortnum & Mason’s Piccadilly store after your skate.

Michelin-starred chef Tom Aikens' restaurant Tom’s Kitchen mirrors the concept of Tom’s Kitchen Chelsea. Offering the freshest seasonal produce. 

Pennethorne’s Café Bar, located in the New Wing at Somerset House, offers a selection of exotic and mouth-wateringly delicious cocktails and delicious food pairings in a stunning interior.

Spring is chef Skye Gyngell’s first solo venture. Guided by the changing seasons, writing daily lunch and dinner menus that present the best produce simply and memorably within the elegant 19th century drawing room, Spring is the ideal destination to dine with friends pre or post skate in easy elegance.

Fernandez & Wells café and bar, located in Somerset House's East Wing, will mark the return of the ice rink with a seasonal offer including toasted banana sourdough and butter, mince pies and hunks of artisan panettone. This is in addition to their sensational merguez hotdogs and mulled Spanish Lacuesta Vermut with a slice of orange.

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October 2015
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