Tucked away from the bustling streets of Covent Garden, London’s acclaimed Oriole bar is well-versed in the art of storytelling – whether through eclectic mixes, global flavours, or live jazz that drifts through the richly decorated interiors (illustrated palm tree walls, exotic curios lining the shelves). With a menu that reads like a well-travelled journal and a space that feels part speakeasy, part salon, it’s a venue built on narrative, substance, and a deep respect for craft. So who better to dream up the ultimate fantasy dinner party? We asked co-founders Edmund Weil and Roisin Stimpson to close their eyes and set the scene.

Ideal dinner party location…
“Outdoors in the perfect English Summer. Perhaps a forested glade in the Cotswolds with a Mallmann-style open fire cooking rig somewhere nearby – close enough for the smell of the cooking to reach the table!”

Ideal interior design…
“Nothing better than the great outdoors, but if we had to choose an interior, it would be between an old school dining room in a Georgian house – we love tall-ceilinged rooms flooded with daylight – or alternatively, hidden away in the opulent, adventurous interior of Oriole’s dinner and show venue.”

Ideal dinner party playlist…
“Has to be old-school jazz. The songs of Nina Simone, Ella Fitzgerald, Billy Holiday, with instrumentals from the likes of Bennie Goodman. Ideally performed live, in true Oriole style!”

Ideal dinner party guest/s…
“Old friends. As life goes on, our tight-knit circle has dispersed geographically. Getting the six godparents to our three boys in the same room with us would make us very happy indeed.”

The best dishes to serve…
“A poached turbot from our original 1930s Vogue cookbook to start, followed by wood-roasted venison. It’s lean, healthy and delicious when expertly prepared, as well as being a truly sustainable meat source since much of the venison we eat in the UK is hunted in the wild as part of woodland conservation efforts. To finish, an Eton Mess (a favourite of our Head Chef Gus) with fresh English summer fruits.”

The best drink/cocktail…
“Start with a dry gin martini or Champagne – both must be quaffed, not sipped, to get things going. A Puligny Montrachet with the turbot, a Gevrey Chambertin or perhaps a Barolo with the venison. Tokaji with the Eton mess, and Old Fashioned cocktails made with Woodford Reserve Rye to finish the evening off.”

Oriole is located at 7-9 Slingsby Pl, WC2E 9AB.