JOY Pop-Up Restaurant at Sothebys
Tom Dixon x Stevie Parle
In collaboration with Stevie Parle, we bring JOY - our hub of food, plants and fun - as a pop-up restaurant to Sotheby’s New Bond Street, from 18th – 22nd November 2021. To celebrate Sotheby’s Modern British Art Week, the restaurant will be immersed in artworks by the giants of modern British art, which will later be auctioned.
To make a reservation at JOY, click here.
To view the menu, click here.
JOY @ SOTHEBY’S: 18-22 NOVEMBER
Sotheby’s, 34-35 New Bond Street, London W1A 2AA
Breakfast and Lunch
Monday - Friday: 9.00- 16.30, with lunch served from 12.00-14.30
Saturday: 12.00- 16.30
“Modern British is something both me and Stevie can buy into. It exists in contemporary design and food culture right now, so there’s a hook that’s fairly obvious. And with Sotheby’s promoting what is rare, or unique, we find in foodstuffs and design.” – Tom Dixon
“I think what we do sits really well in the British modern sensibility. But I think the point of what we’re doing is the same as always really, we just want to create amazing experiences for people, lift people up, have some fun and maybe give Sotheby's a bit of a jolt!” – Stevie Parle
“Stevie Parle and Tom Dixon’s JOY pop-up encapsulates the fun that comes from bringing together so many different elements of British creativity… There is something magical about dining surrounded by paintings and sculptures, and we are so excited to offer this opportunity to food and art lovers across London.” – Frances Christie, Sotheby’s Deputy Chairman, UK & Ireland.
The JOY pop-up will serve a concise à la carte breakfast and lunch menu, as well as host five intimate supper clubs in the evenings, cooked by Stevie. Staying true to JOY’s ethos, the dishes will comprise ultra-seasonal and rarely found ingredients, such as: mushrooms from the woods in Stevie’s garden; giant wild sea bass from small, Kentish fishing boats which moor in Margate; huge Langoustine caught with traditional creels from pristine Scottish waters; and chopped raw beef from Duncan Anderson in Kent, seasoned with Stevie’s home-pickled elderberries and beach-combed seaweed.
“It’s a really incredible time of year to be cooking some special meals. I want to make the most perfect risotto with a deep delicious chicken broth, finish it with yellow Kentish jersey butter and three year old parmesan, and cover it with white truffles brought directly from the nose of Fellipe - the Lagotto Romangolo truffle dog in Umbria - to Sotheby’s. I’ll be baking almost extinct apple varieties, and huge fragrant quince from the national fruit collections at Brogdale. Probably into a pie or a galette. I’ve recently found a new egg farmer and his eggs somehow taste even better than my own chickens’ and they warrant a delicious nutmeg custard tart with some prunes soaked in Julian Timperly’s 10 year old cider brandy”. - Stevie Parle.
We have styled the immersive restaurant with our latest lighting and furniture. Diners will be seated on our 100% recyclable, limited edition HYDRO chairs. Our TUBE tables will feature, topped with Primavera marble. Our CODE lighting sculptures will illuminate the space, produced in collaboration with Austrian architectural lighting specialists Prolicht.
The space will be completed with rare specimen plants and sought-after vintage Willy Guhl planters from the restaurant.
HYDRO est une chaise en édition limitée créée en collaboration avec HYDRO, le plus grand producteur d'aluminium au monde. La chaise HYDRO est une innovation dans la technologie de l'aluminium. Elle a été formé par soufflage (un processus appelé Superplastic Forming) à des températures élevées, puis découpé au laser par des robots. Ces méthodes ont été développées dans les industries automobiles pour réaliser des formes profondes et complexes impossibles à réaliser il y a quelques années. Le motif en ballon donne force et rigidité et confère une sensibilité pop douce et humoristique à la feuille de métal légère et brillante.
Chaque chaise est marquée d'un numéro d'édition limitée et est accompagnée d'un certificat signé par Tom Dixon.