Guests were treated to a four-course banquet 'evocative of a time when the first foundations of Somerset House were still being laid.'
It was the first event held as part of the Deadhouse’s partnership with Zafferano, one of Somerset House’s accredited caterers.
The event kicked off with a drinks and canapè reception, which took the theme of 18th century artists’ ‘still life’ creations.
Taking William Hogarth’s ‘Gin Ally’ as inspiration, guests were served ‘Bad Kitty’ and ‘Hanky Panky’ gin cocktails in copper cups before making their way to the dining table for a ‘Beggars Banquet’.
Canapès included native oysters with Black Velvet shots and gin smoked salmon and potato drop scones with gooseberry compote.
The Beggars Banquet included creations such as potted mackerel, soused beetroot, apple salad and Herdwick lamb pie served with dauphinoise potatoes, brassicas and lamb jus.
Pudding was a ‘dessert tableau’ in the theme of a courtesan’s parlour. Dishes included a macaroon pyramid, opera cakes and champagne and gold leaf jellies.
Zafferano also provided visitors with a ‘Moll Kings Martini’, its take on an espresso martini, named after an 18th century Covent Garden coffee house and served in pewter coffee cups.
Joanna Moody, Zafferano’s creative director, said: “One of the most wonderful aspects of being a special events creator is our access to some of London’s hidden gem venues – the little known but hugely atmospheric Deadhouse certainly falls into this category.
“We believe in providing food that sings and performance is at the heart of everything we do. The Deadhouse at Somerset House has provided the most wonderful stage and backdrop.”