On Saturday 8th September 2018, Tate Britain will welcome chef Skye Gyngell, of restaurant Spring at Somerset House, to celebrate the gallery’s community garden project: A Common Ground.
The day will begin with a free and un-ticketed pickling and preserving masterclass in the garden, where guests will learn the art of all things pickled and fermented, using produce from the community garden itself, followed by a special three-course feasting menu cooked by Skye, served at communal tables in the Rex Whistler Restaurant (ticket required for the lunch).
Skye’s menu will draw from seasonal produce and from the Tate Britain community garden. Alongside lunch, guests will have the opportunity to enjoy matched wines from Tate’s award-winning cellar or indulge in the full wine list.
Gyngell comments:
“I am thrilled to be working with London’s iconic Tate Britain, to celebrate and encourage people to make the most of produce sourced not only from their own gardens, but communal spaces like the Tate’s community garden project. I hope the day will inspire people to cook seasonally in their own homes and be imaginative with seasonal produce.”
Timings
10.30 and 11.30: Pickling and preserving masterclass with Skye
Free and un-ticketed. First-come first-served admission only
Skye’s Feasting Lunch:
13.00: Welcome drink in A Common Ground, the community garden
13.30: Three-course lunch in the Rex Whistler Restaurant
For more information, and to book Lunch tickets, please Click Here.
