Skip to content Skip to navigation

FREE standard delivery on orders above 100€ with the code 'FREEDEL19' - Contactless delivery with DHL - Please note our delivery times may be slightly extended
Call us — 0698 679 8102
Contact Hours

Monday to Friday 9am to 6pm
Saturday 10am to 6pm

|
FREE standard delivery on orders above 100€ with the code 'FREEDEL19' - Contactless delivery with DHL - Please note our delivery times may be slightly extended
LUXURY CHAMPAGNES, WINES & SPIRITS

Jason Atherton

This Spring, Michelin starred British chef Jason Atherton co-hosted a dinner with Stephanie Watine Arnault, Founder and CEO of Clos19, at the iconic Sir John Soane’s Museum.

Loading

Guests were welcomed into the Clos19 world with Jason’s gastronomic take on the art of hosting. He chose the striking table setting, referencing the style and design of the museum and The Library of the Soane’s Museum became the backdrop for a journey of the senses.

To kick off the evening, The Tallulah Cocktail, created for the occasion, was served: a lively cocktail mixing Belvedere vodka infused with Chamomile, Yellow Chartreuse, fresh Pineapple Juice, Tarragon and Moët & Chandon Brut Impérial.

The superb seven course menu, created by Jason, began with a selection of afternoon tea inspired canapés; dishes included cucumber and dill fairy cakes and manuka smoked salmon, sour cream & eggs.

The intimate dinner commenced with fish and chips paired with Moët & Chandon, Grand Vintage 2008 followed by Raw Orkney sea scallop, pickled kohlrabi, nashi pear, black olive, jalapeño granite paired with Cloudy Bay, Te Koko 2013. The final main course consisted South Coast turbot, cauliflower & yoghurt purée, wild garlic, cockle dressing paired with Moët & Chandon, MCIII.

For dessert, Jason chose Wild Strawberry “Eton Mess” paired with Moët & Chandon, Rosé Impérial en Magnum which was followed by Petit Fours. To complete the dinner, Jason served digestifs of Glenmorangie, The Original and Hennessy X.O.

Watch Jason’s take on the art of hosting.