Speaking with Rupert Outram, Venue Director at 116 Pall Mall

We recently sat down with Rupert Outram, Searcys’ Venue Director of 116 Pall Mall, the home of the Institute of Directors, who oversees everything from sales to the delivery of all conferences and events in the venue, the Carlton Brasserie,  Champagne Bar, members’ lounges and the Business Centre which consists of a further 22 meeting rooms over two floors.

Please tell us about yourself and your start in hospitality.

My journey in hospitality started whilst running a chalet in France, and it happened to be during Christmas week, a busy start! From there, I ventured into the world of rugby, working with a winning Rugby World Cup team whilst based at Pennyhill Park Hotel and Spa working as an events manager and then a restaurant manager. Eventually, I found my way to 116 Pall Mall in July this year and have thoroughly enjoyed my first three months at this glorious venue.

What does your role entail, and what are you responsible for?

My job is incredibly diverse, and no two days are the same. Primarily, I'm responsible for ensuring the overall commercial success of 116 Pall Mall as both an events venue and as a bar and restaurant destination. This involves maximising opportunities for all our spaces and business centre rooms. I also oversee our fantastic team of 116 people, making sure they are motivated and happy, delivering the utmost service and culinary experiences to our members and guests.

What makes this part of the year so special at 116 Pall Mall, and how do you and your team ensure everything runs smoothly during this busy period?

The last quarter, from October to December, is when the venue truly comes alive. I find it incredibly satisfying to see the venue spring into action when we're running at full capacity. It's about making the operation run as smoothly as possible, and the buzz comes from seeing the team work together seamlessly and creatively.  It's all down to lots of planning and before you know it, we’ll be raising a glass to bring in 2024.

Every place has its unique quirks. What's something about 116 Pall Mall that makes it stand out from other venues?

One standout feature is our beehives that come to life every summer, producing honey right here on-site. These beehives are a fascinating blend of tradition and sustainability. As the summer unfolds in our stunning garden, our resident bees diligently collect nectar and create sustainable, unique, and locally sourced honey – it only travels one flight of stairs to the kitchen!

116 Pall Mall has a rich history. Can you tell us about a historical tidbit many people might not know?

Our grand chandelier is a historical gem, from when 116 Pall Mall was the United Services Club and apparently would have cost a staggering £40 million to produce in today's money. Standing at 15 feet tall, it's a majestic piece that adds to our venue's charm.

Wine or Champagne?

That's a tricky one! Wine might be a go-to of mine, but I must say I'm quite partial to a bit of Searcys Blancs de Blancs. 

What would you say your favourite dish is in 116 Pall Mall?

The tandoori chicken here from our new lounge menu is a hot favourite, I love food and experimenting with new dishes and enjoy encouraging our guests to try new things. With the versatility of this building have a wide range of options that we offer, from a club sandwich to a Chateaubriand, we have different dishes for different occasions.

Is there a corner within the venue that you find particularly special? Why?

There are two areas I'm particularly fond of. First, Café Duke - it's unusual, quirky, and stands out from the rest of our spaces. I love that 1920s style, and how different it is to all of our other spaces.

Then there's the terrace – an entirely tranquil place, perfect to unwind on a summer's evening, providing a peaceful escape from the bustling streets of London, and a stone’s throw from St James’ Park.

What exciting plans or projects do you have in the pipeline for 116 Pall Mall?

We have a lot in store! We're just about to launch our new third-floor offer, whereby the communal spaces have an all-inclusive offer for the day, featuring exciting new catering options.

 Keep an eye out for special Christmas offers from the restaurant and bar as well that will be in the offing!