Tate Entertaining: Food

Tate Entertaining prides itself in creating dishes that are seasonal, delicious to taste and beautifully presented.

We strongly believe in sourcing the best produce possible and over the past four years, have 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 have 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 with the lightest of 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 menu highlights include:

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

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

Lunch and Dinner Menus

Tate’s Development Chef has created a selection of delicious, seasonal menus to assist you when organising your event. 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, thyme and garlic croquette
Lemon verbena and mascarpone tart with port marinated figs
Chargrilled asparagus, artichoke and cherry tomato with aged balsamic dressing
Roast fillet of halibut with lemon and 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 Quail Egg Topped with Keta Caviar © Tate, 2005 Asparagus and Hot Smoked Salmon © Tate Selection of Summer Fruit Tarts © Tate	Tate Entertaining prides itself in creating dishes that are seasonal, delicious to taste and beautifully presented. We strongly believe in sourcing the best produce possible and over the past four years, have 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 have 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 with the lightest of 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 menu highlights include: 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 Canapés are served on a range of polished mirrors and elegant lacquered trays Lunch and Dinner Menus Tate’s Development Chef has created a selection of delicious, seasonal menus to assist you when organising your event. 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, thyme and garlic croquette Lemon verbena and mascarpone tart with port marinated figs Chargrilled asparagus, artichoke and cherry tomato with aged balsamic dressing Roast fillet of halibut with lemon and 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.