Work started at the end of June to give a new look to the 416-bedroom hotel's Nine Kings and Westbourne suites and install new technologically-advanced and environmentally-friendly equipment in its commercial kitchens.
General manager Stephen Kyjak-Lane said the refurbishment, the first of those areas for 23 years, was part of wider plans to make the hotel the best banqueting venue in the country.
"My intention is to serve the best events food in the UK. We're working closely with the AA to ensure we have the right systems in place and are aiming for two rosette quality in banqueting when we open," he said.
Hotel designer Alex Kravetz has been hired to oversee the new design with architect Denis Day of Ashleigh House Developments managing the entire project.
Bespoke carpet with a design that reflects the Asian influences of the hotel has been made for the banqueting areas which will be given an updated, yet classic look and eighteen chandeliers in the Nine Kings suite will be retained and refurbished with low energy LED lighting including colour changing elements and dimable controls to also be installed in both banqueting spaces.
Continuing its tradition of respecting the environment, the hotel will try to use new materials which have a low environmental impact.
The new kitchens will also help the hotel reduce its environmental impact, using only electric combi ovens.
They will also feature a new colour-coded health and safety system, providing the most sophisticated level of hygiene available, according to Kyjak-Lane.
"The goods entry will be in grey, the production areas will be white and the service and restaurant areas will be in black," he said. "It's all about improving the quality of our catering."
Lancaster London's banqueting refurbishment will also signify the end of silver service. All dishes will be plated up in the kitchen, designed to give chefs complete control over the presentation and quality of dishes and improve efficency.
The refurbishment, due to be completed on 5 September, will include the building of a 'senses room' in the kitchen, enabling guests to sample the food in a setting similar to their event. All their specifications - from lighting, to colour schemes and decor can be replicated on a smaller scale within this space.
Kyjak-Lane said: "Usually tastings happen in an empty banqueting room in daylight which is nothing like it will be at the actual event. This way, people will see what the food's really going to look like at 9pm on a February evening."