Earlier this month we presented guests with an exquisite culinary experience at the Royal Horticultural Society Chatsworth Flower Show, held in the grounds of the Chatsworth Estate.
The over-arching theme of Design Revolutionaries was prevalent throughout the show and within each of the dining concepts we drew upon this taking inspiration from leaders such as Lancelot ‘Capability’ Brown and Sir Joseph Paxton who have imparted a lasting impression on architecture, horticulture, and industry.
The White Peak Restaurant showcased local and Great British sustainably grown produce. Drawing on the Peak District’s natural environment and habitats, incorporating the iconic characteristics of Sir Paxton’s and ‘Capability’ Brown’s designs, taking visitors through agriculture revolutions. The menu included local produce within delicious dishes such as Chatsworth Gold ale braised short rib oxspring beef, Raspberry and polenta Bakewell tart and a Derbyshire cheese plate.
In association with Laurent-Perrier, The Champagne & Seafood restaurant was inspired by the 2015 Laurent-Perrier ‘Best in Show’ garden, influenced by the Trout Stream and Rockery at Chatsworth, hinting to urban and roof top farming, highlighting the issues around climate change, and of course technology. Guests enjoyed Whitby dressed crab, oysters, and lobster complimented by a glass of Laurent-Perrier.
The team also created an exciting, colorful Afternoon Tea in the Wedgwood Tea Rooms. Wedgwood's partnership with the RHS represents he union of two British icons that not only share the same past, but also that share a similar vision for the future: to enrich peoples’ lives by celebrating nature, championing sustainability and creating healthier and happier communities.