What Does Private Venue Hire at ESCO in Fleet Include?

Private venue hire at ESCO in Fleet, Hampshire includes exclusive use of the bar and venue space for up to 90 guests standing or 50 seated, with our in-house team of chefs, mixologists, bartenders and waiting staff included as part of the booking. Hire works on a minimum-spend basis rather than a flat room fee — so your budget goes on food and drink your guests actually enjoy, from opening drinks at £3.50 per guest to canapés, sushi stations and cocktails. You can bring your own playlist, arrange your own decor, and on Friday and Saturday nights door security is provided from 9pm until close.

How the space works

‍ ESCO sits at 325 Fleet Road in the centre of Fleet, and the venue is deliberately flexible. You can hire the bar area, a seating section, or the entire venue depending on the size of your event. For standing receptions we host up to 90 guests; for seated dinners, up to 50. On the day, our team rearranges tables to open up the floor if you want space for mingling, speeches or dancing.

‍ ‍Because ESCO is a working restaurant and cocktail bar — not a dry-hire function room — everything is already in place: a fully stocked bar, trained mixologists, an open sushi kitchen and a 5-star food hygiene rated team. There's nothing to hire in, and no external caterer to coordinate.

The minimum-spend model, explained

Instead of charging a hire fee for an empty room, we agree a minimum spend for your date. Anything paid directly to the venue counts towards it — opening drinks, canapés, sushi stations, cocktails and bar tabs. Payments to external suppliers, such as a DJ or decor company, don't count towards the minimum, and food and drink packages are settled before the event.

We keep you informed of where you stand a few hours before the party ends, so there are no surprises. If the minimum isn't reached, the remaining balance is simply invoiced — but in practice, most parties clear it comfortably through the bar.

Food and drink for events

This is where ESCO differs from a standard function room. Event menus are built around what we do every night of the week: hand-crafted sushi platters, canapés, and hot Japanese dishes from ramen to donburi, alongside a full cocktail list. A popular format is opening drinks on arrival — pre-booked at £3.50 per guest for a bottled beer or glass of Prosecco — which welcomes guests properly and avoids an immediate queue at the bar, followed by a grazing sushi station through the evening.

Dietary needs are handled in-house by the same kitchen team, so vegetarian, vegan and gluten-aware options are planned into your menu rather than bolted on.

Music, decor and suppliers

You're welcome to bring your own device and playlist — we'll plug it straight into the venue sound system. Decor is allowed, either DIY or via a supplier, with one house rule: nothing affixed to walls or ceilings. Anything you bring can be collected the next day. If you'd like recommendations, we regularly work with trusted local suppliers for DJs and balloon styling and will happily share their details when you enquire.

FAQ

How many guests can ESCO hold for a private event? Up to 90 guests standing or 50 seated. Tables can be rearranged on the day to create a more open space.

Is there a room hire fee? No — private hire works on a minimum spend agreed for your date. Food and drink bought directly from the venue counts towards it.

Can we play our own music? Yes. Bring your playlist on your own device and we'll connect it to our sound system.

Is security provided? On Fridays and Saturdays, ESCO provides door security from 9pm until close. Earlier in the evening, our staff manage the door and let the public know it's a private event.

Can we decorate the venue? Yes, yourself or via a supplier — decor just can't be fixed to walls or ceilings, and can be collected the day after your event.

Planning a party, corporate event or celebration? See our Venue Hire page for full details, browse the menu, or get in touch to arrange a venue tour.

Next
Next

Behind the Craft: Meet the Culinary Team Redefining Dining in Fleet