This month’s Image of the Month comes via one of my favourite buildings in London, Dartmouth House: A gorgeous grade II listed Georgian building set in the heart of Mayfair.
I fell in love with Dartmouth House last year after attending a showcase event there, I particularly love the elaborate stairway with its impressive painted ceiling and the lavish egg-shell blue Long Drawing Room.
Dartmouth House is home to the English-Speaking Union, and open to the public for lunch and afternoon tea. Lee Smitton is the new head chef and has created a seasonal menu for guests to enjoy.
This photo was taken on a visit there to try said menu, and it certainly did not disappoint.
The shot was taken in a mixture of natural light and a low flash with a small focal point to really capture the textures of the ballotine and the mustard seeds.
I adore the ambience of Dartmouth House. You can almost feel the history and I like to try and capture that in my photography by keeping the lighting gentle and elegant.
I look forward to my next visit soon and I want to say Thank You to Rebecca, John, Lee and the whole Dartmouth House team for looking after me so well.
If you like the image and want to try the dish yourself, here’s the recipe.
- Start by making the ballotine.
- Place the hock, vegetables and herbs (except for the parsley) in a pot, cover with water, and simmer for 3 hours until the ham is tender and falling off the bone.
- Braise the rabbit legs for 1 hour with the vegetables until the meat is falling off the bone.
- Cool the meats down. Don’t discard the stocks, they make great soups!
- Chop the cooked carrot and mix with the flaked ham and rabbit.
- Add the chopped parsley and season.
- Roll the mix into sausage like shapes using cling film.
- Make sure they are tightly rolled to keep their shape. Refrigerate until cold and firm.
Hospitality & Catering News, Restaurant Editor, Majella O’Connell