Club Row, the Canteen and Playground can be hired separately or together and we welcome the opportunity to work with you to develop a bespoke event tailored to your requirements.

General Hire Enquiries
For general enquiries about hiring - including exhibitions, projects and performances - and details of available spaces and rates please contact: studiomanager@rochelleschool.org

Catering by Arnold and Henderson (Nose to Tail Eating)
Our resident in-house chefs in the Canteen provide a daily menu for Rochelle residents and for visitors. It’s updated daily on their website. Take a look and drop in for lunch.

Rochelle Canteen has already attracted the attention - and the taste buds - of the critics. 'Only real professionals know how to turn out great food at a great price like this ... uncompromisingly seasonal, well-cooked food that is kept plain, simple and casual, served in what feels like an urban beach shack in Shoreditch,' said one. And Fay Maschler made it her Restaurant of the Year for 2006 in the Evening Standard.

A&H also cater for events from small lunches and suppers to wedding receptions and corporate functions both at Rochelle and outside venues. Their client list includes art galleries, publishing houses, public institutions, fashion and design houses plus private clients.

For larger events and venues Arnold & Henderson (Nose to Tail Eating) can organise full production including venue hire, flowers, decorations, lighting, music, graphic design and the printing of invitations and menus.

Melanie Arnold and Margot Henderson set up the catering side of their business in 1995 while running The French House Dining Room in Soho, where Margot worked alongside her husband Fergus, who had launched the restaurant in 1992 with John Spiteri. Margot had previously worked in, and helped to shape many other restaurants including First Floor, 192, The Quality Chop House and The Eagle in Farringdon. Melanie, who manages the business and organises the catering events, joined them at The French House Dining Room in 1994 after working for The British Council and The Tate Gallery. In 2006 Martin Cohen joined Arnold & Henderson, as did Head Chef Kevin McFadden.

The essence of A&H's catering is the food: original, expressive and exciting, menu's are based on seasonal produce and informed by the specific nature of each event. They select the freshest and most appropriate produce, making the food as memorable as the occasion.

For more information and sample menus please visit www.arnoldandhenderson.com

Or simply drop in to Rochelle School in Arnold Circus (buzz The Canteen bell on the gate) to have a chat about your event over tea or coffee in the kitchen, which is open from 10.00am to 4.30pm from Monday to Friday.