Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44THE RIVER MAGAZINE | Winter 2016 11 | C U L T U R E | NothiNg competes with the comfort and atmosphere of a pub to relax people and the Dean Swift has plenty of experience of hosting local and international customers looking to get that relaxed pub feel for a meeting. People want‘the pub experience’and to sample the British culture of craft beer and pub classics but also restaurant standard cookery and service, including dishes like Roast Cod, Confit Duck and Steak Salad. For those who want to get the whole gang down for a meeting the upstairs dining room can be hired for up to 30 people. Keep up to date with what’s on the menu at Twitter (@ DeanSwiftSe1) DeaN swift 10 gainsford street Butler’s wharf, se1 2Ne 020 7357 0748 if you waNt to stop off for an informal business meeting in London, it’s good to know where those hidden havens of calm are likely to be. Quarter Bar & Lounge, just footsteps from London Bridge Station and The Shard, is a sophisticated bolt-hole attached to the discreet and luxury London Bridge Hotel. By night, jazz music, cocktails and spirits rule the roost but by day, this chic, contemporary venue offers a sanctuary for those in search of connectivity and casual social dining. Eat at the bar, in a banquette or even in an armchair with complimentary Wi-Fi on tap. It’s the perfect urban oasis. Quarter Bar aND LouNge LoNDoN BriDge hoteL 8-18 LoNDoN BriDge street, se1 9sg 020 7855 2296 traditional order of things, that the respect for formality over profit fell away. If you resisted wearing a suit it demonstrated an independence, creativity and a confidence. You were just as likely to be super successful if you were dressed in jeans and a t-shirt and carried a disregard for the old order of things. Restaurants, hotels, everywhere began opening their doors to the casually dressed who had their own Visa cards - dining tables were more likely to be cluttered with laptops than cigars and brandy. The heart busting food and old-school snobbery was out. Today we enjoy tea, expect to see vegetarian and vegan options on the menu and demand a far more egalitarian atmosphere over lunch than even ten years ago. Now a working lunch is everybody’s business.