Founded in 1964 by theatre agent Daphne Rye, the Italian restaurant in Chelsea is marking 55 years of business with a series of special events and collaborations.
Headed by Hubert Schultz, Daphne’s bar team have designed a new cocktail entitled 55 Years Young in honour of the occasion alongside the restaurant’s unique birthday dessert, Young at Heart, consisting of seasonal fruit encased in a chocolate box.
To celebrate Easter, the restaurant has created 55 limited edition golden chocolate eggs decorated with Daphne’s 55-year logo. Individually wrapped and finished with a Daphne’s ribbon and card, the eggs are available to purchase at the restaurant, priced at £15 each.
The advent of the Chelsea Flower Show in May will see Daphne’s collaborate with classic fine bone china company Wedgwood, who have a regular flower garden at the annual show. Daphne’s will join forces with Wedgwood in an outside installation with a special dessert influenced by Wedwood’s Wild Strawberry design which, created in 1964, is also celebrating 55 years.
Served on the Wild Strawberry plate, the restaurant will serve a limited-edition wild strawberry inspired dessert, available for the duration of The Chelsea Flower Show (21 May to 25 May).
Alluding both to Queen’s and to Wimbledon with a quintessential British display, a floral installation will cover Daphne’s Draycott Avenue facade throughout the summer months, with the restaurant offering Perriet Jouet Rose by the glass.
Hosting a number of exclusive talks, Daphne’s Presents events will be held in The Conservatory. Launched in January, the first event led by Tattler’s Beauty Director saw UK dermatologists and beauty columnists converge to swap trade secrets and discuss major trends in 2019.
Regarding the wine list, which offers a section dedicated to female producers, Daphne’s said: “Quiet revolutions are rumbling the world of wine. Why? Because demand from the wine-loving public is morphing. The discerning palate, creativity and tenacity of women can no longer be ignored, thus challenging the old boys’ network. A new generation of winemakers is introducing innovative ideas and processes to complement traditional methods. Wine-making and drinking has never been so exciting.”
