LONDON, 17 MAY: In celebration of Her Majesty’s Platinum Jubilee, Sotheby’s is partnering with Chatsworth, home to the Devonshire family, to offer a seasonal menu. From 28 May until 15 July, Sotheby’s Bond Street Restaurant will serve Chatsworth Estate-reared lamb, fresh produce from the Chatsworth gardens, Chatsworth Gin cocktails and a range of locally-sourced ingredients from across the Derbyshire Dales.
As part of Sotheby’s programme of Jubilee festivities, Head Chef Myles Fensom will prepare dishes such as a starter of Chatsworth Gin Cured Salmon followed by Estate-reared Lamb Barnsley Chop with Monk’s Beard and Salsa Fresca, and tempting dessert options including a Bakewell Tart, synonymous with the region and made to Chatsworth’s own recipe. A selection of Chatsworth Estate cheese includes produce from Hartington Creamery, the only Derbyshire stilton creamery, originally established by the 8th Duke of Devonshire in the 1870s.
The menu also includes a newly-created Chatsworth gin cocktail made from the Estate’s own small batch London dry style gin, which uses a blend of botanicals sourced from around the Chatsworth Estate with the help of the Head Gardener, including the Cavendish banana leaf which is unique to Chatsworth.
Sotheby’s classic breakfast menu will see the addition of Chatsworth sausages, streaky bacon and black pudding, which can be enjoyed alongside toast and Chatsworth Vintage Dark Marmalade, a favourite condiment of the Duke of Devonshire. Lighter options include Greek yoghurt topped with Chatsworth Flower Honey, made in hives on-site by bees who feed on a wide variety of plants and flowers.
Lady Burlington said, “This is a great collaboration that will see the very best of Chatsworth produce making its way to the heart of London. Reared on the parkland surrounding Chatsworth, our estate lamb is seasonal, tender, and packed full of flavour. Sharing what we do with a new audience is always exciting and doing it to help mark HM The Queen’s Platinum Jubilee seems even more appropriate.”
Myles Fensom, Sotheby’s Head Chef elaborates, “At the heart of farm to table cooking is simply letting the ingredients do the talking, and this is something I am particularly passionate about. Working with such fantastic ingredients – bang in season, full of colour and flavour – is a true joy, and I feel like it is what draws the best out of chefs, myself included.
At the Sotheby’s Restaurant, what we have done with this special celebratory menu is take the best of British produce, give it a little nudge and a little bit of love, in order to create dishes that capture the spirit of Chatsworth, Sotheby’s and the Jubilee.”
Myles Fensom has worked for more than 20 years in kitchens across London and the South East, including with Gordon Ramsey at the beginning of his career. In 2019 he created the recipes for The Art of Cooking, a cookbook to celebrate Sotheby’s 275th birthday which gave Georgian food a contemporary twist.
Full menu listed below, book now at Sotheby’s restaurant.
Gallery 1 & 2 Coffee Bar
Over at Sotheby’s Gallery 1 & 2 Coffee Bar on St George Street, London, a pop-up shop will offer the opportunity to purchase treats from the Chatsworth Estate’s award-winning Farm Shop to take home, including shortbreads, preserves such as Yorkshire Rhubarb Jam and Lime Marmalade and Pineapple, and a selection of savoury biscuits.
Charlie Mackesy, artist, illustrator and author of The Boy, The Mole, The Fox and the Horse will create a wall sketch on the walls of the Coffee Bar, on show from 28 May – 15 July. Drawing materials featuring his illustrations will be provided for families visiting the space.
