Tate Entertaining

Tate Entertaining prides itself with producing dishes that are seasonal, delicious to taste and beautifully composed.

Tate Entertaining strongly believes in sourcing the best produce possible. Over the past four years we have built and developed strong relationships with regional suppliers that are local to our sites. Through our partnerships with recommended vegetable farmers we are able to ensure the sustainability of the raw ingredients used in our menus.
We work with high profile organic meat producers from across the country to deliver the best meats possible for our clients. Our team of bakers use traditional methods and recipes to produce breads and breakfast pastries using only the finest French and English flours and use no additives or preservatives.

Our team of dedicated Event Chefs has a wealth of experience from within the Events Industry and private dining at some of London's top Restaurants and Hotels. Our Development Chef works with the Event Managers and Chef team to create bespoke menus for clients that combine the finest produce, the lightest touches and are logistically feasible for your event – whether it is 1,500 guests at Tate Modern or a small intimate dinner party at home for your family.

Tate Entertaining Spring Summer 2006 Menu highlights include:

Canapés served on a range of polished mirrors and elegant lacquered trays

Smoked salmon and hand picked crab with lemon dressing
Creamed brandade of salted cod with flat leaf parsley
Garden pea torte with minted tomato salsa
Grilled rosemary focaccia with pink garlic chips and spiced aubergine
Black fig, artichoke and Parma ham with pesto dressing
Marinated Welsh lamb fillet on a rosemary skewer with salsa verde

Lunch and Dinner Menus

For Spring Summer 2006 our Development Chef has put together a selection of recommended menus to assist you when organising your event. The menus are not only seasonal but well balanced and delicious. Sample menus include:

Salad of poached baby vegetables with Ragstone goats' cheese and beetroot dressing
Roasted rack of New Season Lamb with fondant potato and wilted spring greens

Terrine of foie gras served with Sauternes jelly
Roasted fillet of line-caught sea bass with spinach, caramelised carrots and thyme & garlic croquette
Lemon verbena & mascarpone tart with port marinated figs

Chargrilled asparagus, artichoke and cherry tomato with aged balsamic dressing
Roast fillet of halibut with lemon & spring herb risotto and Chablis jus
Mille feuille of raspberries and Indian mango

To discuss your dining requirements or any aspect of your event please call 020 7887 3963.



Tate Entertaining Seasonal Produce © Tate, 2006 Quail Egg Topped with Keta Caviar © Tate, 2005 Asparagus and Hot Smoked Salmon © Tate, 2006 Selection of Summer Fruit Tarts © Tate, 2006	Tate Entertaining prides itself with producing dishes that are seasonal, delicious to taste and beautifully composed. Tate Entertaining strongly believes in sourcing the best produce possible. Over the past four years we have built and developed strong relationships with regional suppliers that are local to our sites. Through our partnerships with recommended vegetable farmers we are able to ensure the sustainability of the raw ingredients used in our menus. We work with high profile organic meat producers from across the country to deliver the best meats possible for our clients. Our team of bakers use traditional methods and recipes to produce breads and breakfast pastries using only the finest French and English flours and use no additives or preservatives. Our team of dedicated Event Chefs has a wealth of experience from within the Events Industry and private dining at some of London's top Restaurants and Hotels. Our Development Chef works with the Event Managers and Chef team to create bespoke menus for clients that combine the finest produce, the lightest touches and are logistically feasible for your event – whether it is 1,500 guests at Tate Modern or a small intimate dinner party at home for your family. Tate Entertaining Spring Summer 2006 Menu highlights include: Canapés served on a range of polished mirrors and elegant lacquered trays Smoked salmon and hand picked crab with lemon dressing Creamed brandade of salted cod with flat leaf parsley Garden pea torte with minted tomato salsa Grilled rosemary focaccia with pink garlic chips and spiced aubergine Black fig, artichoke and Parma ham with pesto dressing Marinated Welsh lamb fillet on a rosemary skewer with salsa verde Lunch and Dinner Menus For Spring Summer 2006 our Development Chef has put together a selection of recommended menus to assist you when organising your event. The menus are not only seasonal but well balanced and delicious. Sample menus include: Salad of poached baby vegetables with Ragstone goats' cheese and beetroot dressing Roasted rack of New Season Lamb with fondant potato and wilted spring greens Terrine of foie gras served with Sauternes jelly Roasted fillet of line-caught sea bass with spinach, caramelised carrots and thyme & garlic croquette Lemon verbena & mascarpone tart with port marinated figs Chargrilled asparagus, artichoke and cherry tomato with aged balsamic dressing Roast fillet of halibut with lemon & spring herb risotto and Chablis jus Mille feuille of raspberries and Indian mango To discuss your dining requirements or any aspect of your event please call 020 7887 3963.