A bit of Hall right if you can afford it

chatsworth'Chef Adam Johnson and his team at work in the kichens of Chatsworth's Cavendish Rooms
chatsworth'Chef Adam Johnson and his team at work in the kichens of Chatsworth's Cavendish Rooms
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Foodies who love a bit of festive pomp can dine like a duke at Chatsworth House from this Saturday.

Four-course gourmet evenings will follow champagne receptions in the house and a tour of the festively decorated rooms.

Chef Adam Johnson, a Chatsworth mainstay, has created a Christmas feast for diners prepared to pay £95 a head. Trio of fish Bellinis, winter herb salad, celeriac & truffle veloute, a three-bird roast of turkey, goose and duck with game jus followed by Chatsworth pear tarte tatin are on the menu.

Many of the dishes are close to those favoured by the Duke and Duchess of Devonshire. And the quality is the same, as practically all of the ingredients come from the same place – the Chatsworth estate, farm shop and Bakewell butchery, says Adam, who in his 14 years catering at Chatsworth has often been called on to cook for private events staged by both the current Duke and his father.

Each course is accompanied by hand-selected wine, although it’s not from the Duke’s much-prized cellars, says catering operations manager Richard Palmer.

“Chatsworth is magical at this time of year; the dinners are a chance to dress up in your finery and step into the grandeur of the estate at night,” he adds. “It feels like a private event - we have just 53 places at each Saturday evening up to December 17 and it’s very popular. Guests come back time after time.”

Dinner is served in the elegant Burlington Room in the Chatsworth stables. And if £95 is too steep, gourmet three-course dinners for £55 a head can be booked at Chatsworth’s Thursday and Friday Twilight Evenings.