Medley is located in the heart of Dublin 2, beside the Westin Dublin Hotel. It has a ground floor and mezzanine with seating for up to 250 guests and standing for 350. This is a stunning private hire and event space.

It’s open and airy, thanks to the balcony facing the glass wall on Fleet Street East, but with that natural wood, leather, bronze you’ve seen downstairs offset with antiques and great lighting design.

The themes of international cuisine with special menus created for your special day. There’s a cooking station where you can see Andrew and his team performing their magic, a great cocktail bar stocked with famous labels and exclusive vintages and, wait, is that a dance floor? Yes it is.

If you’re planning a wedding and you really, really want to really wow your guests, hold it in Medley. There’s nowhere like it in Dublin City.

The whole venue is available to hire for special events, filming opportunities, pop ups or just one big party house! The venue has recently undergone a historically sympathetic restoration and is ideal for the most extravagant events with its experienced event team.

Our team are incredibly experienced, not only in the kitchen but also out front of house. We also manage the events planning on your behalf to ensure that each event runs smoothly

From concept to planning, to execution and delivery, prepare to be impressed.

Venue Details


  • Art Exhibitions
  • Pop-Ups
  • Promoters
  • Ticketed events
  • Amplified Events
  • Own Music/ DJ Equipment
  • Birthday Parties
  • Weddings
  • Events with Alcohol


  • Ground Floor 125 m sq (1345 sq f)
  • Mezzanine Floor 170 m sq (1829 sq f)
  • Total 295 m sq (3175 sq f)
  • Ceiling height 2.4 m (7.9 f)
  • Disabled Access with lift
  • Excludes kitchen, loos, and storage

Food And Drink

  • Professional Kitchen
  • Halal Catering


  • 250 Dining
  • 300 Reception drinks
  • 200 Theatre (mezzanine)
  • 100 Theatre (ground floor)


  • Wifi (4 networks)
  • 24 hour hire available
  • Break-out spaces
  • Central Dublin location
  • Cloakroom facilities
  • In house catering
  • 65 in Screen
  • Wedding ceremony license


Andrew Rudd is a discoverer of all things food.

Andrew has turned a lifelong passion for food into a successful and expanding career, primarily providing cookery demonstrations, private catering and fine dining to food lovers nationwide. Andrew has had a fascination with food for over 20 years and has explored the culinary delights of many cities around the world. Andrew features regularly on television and radio, with a new TV show being broadcast from September to December 2015 on Swipe TV with RTE.  He published his 1st cookbook in October 2015, entitled “Entertaining with Andrew Rudd” and is currently working on his 2nd book. In recent years, Andrew fronted a TV advertising campaign for Domino’s Pizza, and endorsement campaigns for many other household brands. Andrew is currently the Brand Ambassador for Estrella Damm.

Andrew gets a great sense of curiosity and pleasure out of encouraging others to discover new tastes and flavors. Combining different flavors, tastes, and culinary influences from around the world can provide us all with the creative passion that is so important in home cooking.


Prue is the inspiration behind Andrew’s flare for cooking, and is also him Mum. Having raised 9 children, Prue set-up the very successful Rudd’s Bacon business in the 1980’s with Andrew’s Dad, David. Both Prue and David are regarded as two individuals amongst a very small group of people in Ireland who had the vision and passion in the early  1980s to start what is now regarded as a very successful artisan food movement. There is no doubt that they “ploughed the first furrow” and paved the way for many other successful food businesses in Ireland, as we know it today. They were ahead of their time, and Prue uses her skills and passion to help Andrew and Vinnie in the kitchen. Prue travels up from Offaly regularly and helps with functions in Medley. An integral part of the team.


Chris has worked alongside Andrew at Medley since its inception in early 2012.

Having obtained a BA in Journalism, Chris then went on to complete a post-graduate in Event Management from The Institute of Education.
With a keen eye for detail, Chris works with clients from their initial inquiry right through to the completion of the event, ensuring that all requirements are met.


Vincent Blake, Professional Gastronaut since 1997 started Career in Tosca Suffolk St, Wagamama, Mermaid Cafe, Kitchen

Achieved Michelin bib Gourmand in 2010

Irish Quality Sign “Q”  in 2016

Our Clients