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  • Food provided for corporate events at Tate
  • Red wine tuna with shallots on a pure almond blini one of the dishes available at events hosted by Tate's hospitality team
  • Beetroot mousse one of the dishes available at events hosted by Tate's hospitality team
  • Butternut squash risotto one of the dishes available at events hosted by Tate's hospitality team
  • Lemon tart risotto one of the dishes available at events hosted by Tate's hospitality team
  • Rillette of lamb one of the dishes available at events hosted by Tate's hospitality team
  • Shiso pork with teriyaki glaze one of the dishes available for events hosted by Tate's hospitality team
  • Sunflower bun with alfaalfa and chilli, one of the dishes available at events hosted by Tate's hospitality team

We create exciting dishes that are seasonal and delicious with beautiful presentation. We strongly believe in sourcing the best produce and have strong relationships with local suppliers; as well as bringing in unique one off ingredients to give your event that touch of luxury or just to make it really special

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.

Chefs

Our team of dedicated event chefs has a wealth of experience in both the events industry and top London restaurants. They work closely with you and the event co-ordinator organising a series of tastings to develop a menu that you are excited to serve to your guests and that boasts style and substance.

Menus

Please see below for sample dishes :

Canapes

  • Lime pickled Braxted farm lamb & sweet rice chutney on a puris biscuit
  • Bresaola cone with rocket mousse
  • Cherry brandy marinated tempura duck breast
  • Courgette flower with scallop mouse & herb dressing
  • Pulled asparagus with edible soil & truffle dip
  • Japanese courgette & dill omelette

Starters

  • Roasted quail with herb quinoa salad, golden raisins and mustard seeds
  • Dressed Cornish crab, egg yolk and parsley oil
  • Mackerel ballotine with rhubarb jelly, charred spring onions and purple potatoes
  • English asparagus with, truffle hazelnut and soft boiled quail’s egg
  • Marinated silken tofu, slow cooked beetroot, egg yolk and miso crumb

Mains

  • Dedham Vale beef fillet with herb spetzil and horseradish & beetroot purée
  • Honey glazed duck with grilled peaches, endive and star anise jus
  • Roasted Dingley Dell pork belly with chorizo, anchovy, olive & tomato stuffing, sautéed spinach and white bean compote
  • Pan-fried hake on tomato dauphinoise with samphire, broad bean and chive & mussel velouté
  • Saffron crusted halibut with spring vegetables and tarragon broth
  • Carrot & caraway saffron tortellini with fennel and an orange butter sauce

Desserts

  • Raspberry ripple délice with red berry jelly, raspberry sorbet, meringue and brandy snap biscuit
  • Salted toffee mousse, caramel espuma, dentelle wafer and milk chocolate ice cream
  • Strawberry & hibiscus cheesecake with black pepper vacherin, passion fruit and strawberry jelly
  • Bitter chocolate marquise with dark chocolate & tonka bean sable biscuit, green apple sorbet, candied mint purée and popping candy
  • Deconstructed banoffee pie; vanilla shortbread, caramel banana Chantilly, glazed banana and almond brittle

Recipes

Contact us

To discuss planning an event or for more information please call +44 (0)20 7887 4920