Culinary
Three-Michelin-star tables across Britain and Europe, menus pre-cleared.
All Culinary Experiences
Browse our curated portfolio of hospitality packages across the calendar.
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The Imperial promise
Why book with Imperial
Completely hands-off from start to finish
Tell us what you're after and we'll plan the rest. All you have to do is show up.
Everything you need at your fingertips
Store all your event information, tickets, and contact details in one convenient place
Late checkout
Tasting menu
Restaurant reservation
Birthday surprise
Flight upgrades
Trip extension
Add personal touches to your trip
Make a request and our team will do everything they can to make it happen
On-site team
Our hosts are with you from arrival to checkout. There is always someone on the ground.
ATOL protected
Every package is financially protected under our ATOL licence. Your booking is secure end to end.
The headline fixtures
Flagship experiences hand-picked by our hosts. The weekend they would book for their own clients first.
Ready to experience the world's greatest culinary?
From trackside at Monaco to Centre Court at Wimbledon. Let our team curate your perfect sports hospitality package.
From the editorial
Field guides, dress codes, and insider notes from our hosts on the ground.
A booking at a three-Michelin-star room is a 90-minute table. The work is the wine pairing, the menu adjustments for the guest who doesn’t eat fish, and the discreet word with the sommelier about the budget.
Why choose hosted fine-dining experiences?
A reservation at a three-star room is hard. Holding it for a guest list of eight without losing the table to a last-minute change is harder. Hospitality gives you a table held in a room with a three-month waiting list, menus pre-cleared with the kitchen, the sommelier briefed, and a named host who handles the booking from the day of confirmation to the moment the bill arrives.
Every culinary booking carries a table held under our name, pre-cleared menus and pairings, a sommelier briefed in advance, and transport in and out.
The ICE difference
Twenty-five years of working with the best kitchens in Britain and Europe. We know the maitre’ds at every three-star room from Bray to the Loire, how the menu changes between a Saturday lunch service and a Wednesday dinner, and which sommelier to brief when the budget runs to a 1989 vintage.
Every package carries a named host on the ground, transport timed to the booking, and a pre-meal briefing on the room’s current form and the chef’s seasonal direction.
