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.