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Buffini Chao Deck at the National Theatre
Greater London, United Kingdom
Buffini Chao Deck at the National Theatre
The National Theatre was an idea long before it came into being, and our history and the drama on our stages have reflected the changing social and political fabric of Britain.
Number of spaces
3 event spaces
Capacity
Max Seated: 120
Max Standing: 200
Food & Beverage
In-house catering
In-house beverage service
Technology
In-house A/V
Spaces
About
The Royal National Theatre in London, commonly known as the National Theatre, is one of the United Kingdom's three most prominent publicly funded performing arts venues, alongside the Royal Shakespeare Company and the Royal Opera House. Internationally, it is known as the National Theatre of Great Britain.
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Discussions
Press
Details
Year Established
1976
Vibe
Modern
Capacity
Max Seated: 120
Max Standing: 200
Features
Freight Elevator
Loading Dock
Food & Beverage
In-house catering
In-house beverage service
All our catering is supplied in-house by either our wonderful team of chefs or the fantastic street food traders at KERB. In order to achieve a sustainable journey from farm to plate, our menus use a minimum of 80% British seasonal fruit and vegetables, and feature fish stocks and high-welfare British poultry and pork. We are working towards a 50% reduction in beef consumption, introducing lower carbon red meat alternatives such as venison. We have also taken a plant-forward approach to menu design and as a result, a quarter of our offering is plant-based.
Technology
In-house A/V
Transportation
Parking on premise
We are in the heart of London's South Bank. The closest train stations are Waterloo and Embankment - both within a 10 minute walk.
Furniture
Furniture included
Sustainability
As part of our journey to achieve climate net zero by 2027, we are employing several strategies to change our relationship with the planet for the better. In order to achieve a sustainable journey from farm to plate, our menus use a minimum of 80% British seasonal fruit and vegetables, and feature fish stocks and high-welfare British poultry and pork. We are working towards a 50% reduction in beef consumption, introducing lower carbon red meat alternatives such as venison. We have also taken a plant-forward approach to menu design and as a result, a quarter of our offering is plant-based.
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