What's On

Queen Victoria played a huge role: what she wore and did had tremendous impact, so what might seem a narrow subject acts as a key to our understanding of the entire Victorian age – its mourning rituals, its politics, its nationalism and its revivals of past ages as models for the present - all are embodied in its jewellery. Particular reference will be made to the jewels in the Bute Collection at Mount Stuart.

Join us for a 5:30pm lecture start, followed by a 6:45pm supper. 

Tickets for the talk are available to book here.

Tickets for the Supper Club are available to book here.

November's Speaker

Judy Rudoe is an Honorary Research Fellow at the British Museum, where she was a curator for nearly 50 years (1974-2023), specialising in jewellery, together with 19th and 20th century decorative arts.  She is an international authority on 19th-century jewellery and has written widely on the subject.

Her publications include the two-volume 'Catalogue of the Hull Grundy Gift of Jewellery to the British Museum' (as co-author, 1984), 'Decorative Arts 1850-1950: a catalogue of the British Museum collection' (1991), 'Cartier 1900-1939' (1997) the catalogue of the exhibition she organised at the British Museum, and 'Jewellery in the Age of Queen Victoria: a mirror to the world' (2010), co-authored with jewellery expert Charlotte Gere, which won the 2011 William Berger Prize for British Art History as a ‘triumph of visual and social history’

She is a Freeman of the Goldsmiths' Company, a Fellow of the Society of Antiquaries, and the current President of the Society of Jewellery Historians.

Supper Club

Mount Stuart's monthly Supper Club is a pop-up dining experience at the Courtyard. The event coincides with monthly evening talks and events.

November's talk is Jewellery in the Age of Queen Victoria: a social and cultural phenomenon. Tickets are available separately via Eventbrite.

Three Course Set Menu

Dinner is served at the Courtyard. Soft drinks are available to purchase on the evening or please feel free to BYOB (glasses will be provided).
 

Starter

Spiced Parsnip Soup, Smoky Bacon & Chestnuts, Crusty Bread & Butter (vegetarian with no bacon)

Main Courses

Featherblade of Beef slow cooked in Bute Brew, Celeriac Mash, Sprout Tops, Confit Carrot, Jus

or

Roasted Squash stuffed with Goats Cheese, Almonds & Herbs, Rocket Salad & Tahini Sauce (V)

Dessert

Mincemeat Crumble Tart with Brandy Cream

Fairtrade Tea or Coffee

Please note any allergies and special dietary requirements including requests for vegetarian options, at the time of booking.

Please also advise us in advance of any seating requests and we will do our best to accommodate. Requests made on the evening may be unable to be accommodated.