YBF Take Over, Tate Britain

Tate Britain has long been a supporter of the Young British Foodies, or 'YBF' Awards, championing British produce and suppliers.

To celebrate the winners of this year's awards, the Tate's Rex Whistler restaurant will be hosting bespoke YBF dishes on its menu throughout October and November, as well as two one-off supper clubs featuring food from some of the best British suppliers, on 10 and 16 October. The supper clubs will entail bespoke four-course dinners and place typical emphasis on sourcing and seasonal, local produce.

On 10 October, the Tate's specialist menu will feature starters of wild pigeon breast with Kentish cobnuts, Billy Franks bourbon bacon jam and foraged mushrooms, followed by a main of Kenton Hall estate slow cooked Jacob's ladder served with grilled corn on the cob.

On 16 October, a starter of British diver scallop with thermidor sauce and a shellfish bisque shot set the ball rolling, followed by wild turbot, with cornish mussels and clam broth, white clover flowers, and cornwall Project heritage baby vegetables. Both menus are rounded off by an enticing sounding olive oil cake and a selection of British cheeses.

The £55 ticket includes a welcome cocktail, a ‘Tate aged Negroni’ as well as a tour of the BP galleries, and diners are also invited to opt for a paired wine menu.

The Tate has long established a reputation for emphasising high quality food in all its restaurants, and this event looks to be no exception, with an emphasis on simplicity and high quality ingredients, attentive service, and, of course, fine art.

Pair food with art and enjoy the exhibitions whilst feasting on some of the best new and established names in British food.