Back to the Future: Sotheby's Publish Cookbook to Celebrate 275 Years

Comunicato Stampa disponibile solo in lingua originale. 

As Sotheby’s celebrates its 275^th anniversary, Myles Fensom, Head Chef of Sotheby’s Restaurant, has marked the occasion by reimagining 18^th-century English gastronomy for a 21^st-century palete. From potted pig’s cheek with dripping toast to a traditionally meat-based white soup reinvented as a warming vegetarian starter, The Art of Cooking: A Contemporary Twist on Georgian Fare explores the #food revolution of a period that would forever transform the landscape of British cuisine. 

Weaving a tapestry of personal anecdotes amongst Georgian traditions executed with modern finesse, Fensom shares with home cooks a collection of some fifty delicious, easy-to-follow recipes. Ranging from hearty breakfasts and quick-to-prepare sweet treats to celebratory dishes fit for a feast, this cookbook gives a rare insight into the heart of a Georgian kitchen. Inspired by the era’s dependence on seasonal produce, as well as a back-to-basics approach to cooking, the book will bring a pinch of adventure to any household with recipes including: the perfect bowl of porridge; steak and kidney pudding; roast celeriac; pan fried hake; the good old faithful bread and butter pudding; custard tart, and a pineapple upside-down cake – the undisputed ‘King of Fruit’ which triggered a period of ‘pineapplemania’ as the fruit became the ultimate status symbol.

When Sotheby’s was founded in 1744, Britain was in an era of social, technological and scientific advancement which would shape the country’s entry into the modern age. And, amidst all this great change, another, more domestic revolution was going on: that of #food. A boom in trade and international travel paved the way to an unprecedented amount of fresh and exciting ingredients and dishes – from sophisticated and adventurous ice cream flavours to today’s classics like trifle and kedgeree. Whilst this domestic revolution swept the nation, it was then that the British cookbook truly came into its own. The Art of Cooking owes much to Hannah Glasse, whose seminal cookbook, The Art of Cookery from 1747, caused a sensation and established her as arguably the very first ‘domestic goddess’.

The Art of Cooking opens with a fascinating foreword penned by restaurant critic, writer and television presenter, Giles Coren. An introductory text by Fensomis followed by a taste of Georgian history with notes on watershed moments including, the rise of the cookbook, the birth of fusion cuisine, technical advancements and table settings and etiquette. Each thoughtfully composed recipe is also accompanied by a succinct history of the dish and illustrated with beautiful photography. A timeline and year-round calendar of produce further capture some of the key #food developments of the Georgian age that are still familiar to us today.

THE RESTAURANT

The launch of The Art of Cooking follows the reopening of Sotheby’s Restaurant – a culinary haven at the heart of the art world. Conceived as a relaxed Parisian bistro, it has become a favourite among art lovers, catering to discerning and myriad tastes. Inspired by the seasons, the menu focuses on sustainable, locally-sourced organic produce. The restaurant’s menu will continue to offer Sotheby’s signature dishes – including the synonymous ‘Lobster Club Sandwich’ – with the addition of select recipes from the cookbook. 

With an emphasis on British design and craftsmanship, Sotheby’s renovations, both to the restaurant and galleries, continue to honour the auction houses’ Georgian heritage while also paying homage to the exquisite works of art that have passed through its doors. Hanging above the diners are light fittings based on the “hands of Caravaggio” from the artist’s great masterpiece Supper at Emmanus, and his portrayals of St Francis of Assisi and Bacchus, the Greco-Roman god of wine and festivity.