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Guests were welcomed into a space below Banqueting House known as The Den, where King James I once enjoyed a tipple.
Beefeater Gin created three gin-based cocktails for guests to enjoy on the evening. The Gin St Clements was made using Beefeater Dry, fresh lemon juice, fresh orange juice, Gomme and tonic water, meanwhile the Ark Punch showcased the brand’s Beefeater 24 product, which was paired with chilled Early Grey tea, Mumm champagne and more.
The Chelsea Garden Cooler contained Beefeater's London Garden Edition, an exclusive gin inspired by Chelsea Physic Garden that is only available from brand's visitor centre in London’s Kennington. This particular concoction contained cloudy apple juice, lemon thyme syrup, fresh lemon juice and soda water.
The brand’s master distiller Desmond Payne delivered a talk on the history of gin within London, and discussed how botanicals are used in the distilling process.
Nine glass tubes were filled with key Beefeater Gin botanicals including juniper, liquorice powder, bitter almond and Seville orange peel, enabling guests to better understand the distilling process employed by the brand.
Rhubarb Food Design created a series of canapés especially for the event. These included ras el hanout lamb wrapped in sesame pastry with red pepper jam, as well as lobster with guacamole and spicy Bloody Mary crème fraiche, which was served in a crisp cornet.
Jennifer Walker, head of Banqueting House, said: "We wanted to bring James I's drinking den back to life and give guests the feeling of a luxurious private lounge.
"The Undercroft is an incredibly versatile space which enables us to create an array of styles from dark and moody to bright and summery without fighting with the design of the room. Our partners for the evening shared our vision and each delivered a stunning, memorable evening."
HRP's portfolio spans an additional five venues, including Tower of London, Kensington Palace, Hampton Court Palace, Kew Palace and Hillsborough Castle in Northern Ireland.
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Beefeater Gin created three gin-based cocktails for guests to enjoy on the evening. The Gin St Clements was made using Beefeater Dry, fresh lemon juice, fresh orange juice, Gomme and tonic water, meanwhile the Ark Punch showcased the brand’s Beefeater 24 product, which was paired with chilled Early Grey tea, Mumm champagne and more.
The Chelsea Garden Cooler contained Beefeater's London Garden Edition, an exclusive gin inspired by Chelsea Physic Garden that is only available from brand's visitor centre in London’s Kennington. This particular concoction contained cloudy apple juice, lemon thyme syrup, fresh lemon juice and soda water.
The brand’s master distiller Desmond Payne delivered a talk on the history of gin within London, and discussed how botanicals are used in the distilling process.
Nine glass tubes were filled with key Beefeater Gin botanicals including juniper, liquorice powder, bitter almond and Seville orange peel, enabling guests to better understand the distilling process employed by the brand.
Rhubarb Food Design created a series of canapés especially for the event. These included ras el hanout lamb wrapped in sesame pastry with red pepper jam, as well as lobster with guacamole and spicy Bloody Mary crème fraiche, which was served in a crisp cornet.
Jennifer Walker, head of Banqueting House, said: "We wanted to bring James I's drinking den back to life and give guests the feeling of a luxurious private lounge.
"The Undercroft is an incredibly versatile space which enables us to create an array of styles from dark and moody to bright and summery without fighting with the design of the room. Our partners for the evening shared our vision and each delivered a stunning, memorable evening."
HRP's portfolio spans an additional five venues, including Tower of London, Kensington Palace, Hampton Court Palace, Kew Palace and Hillsborough Castle in Northern Ireland.
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