The Djanogly Café is a great place to eat and drink at the gallery. We serve a wide range of fresh sandwiches, salads, cakes, loose-leaf Jing teas and Tate roasted coffee.
Tate Coffee is roasted in a Second World War Nissen Hut within the historic grounds of Tate Britain and here each batch is carefully hand crafted to perfection by our team. Tate Coffee beans are available to buy in Tate shops to take home. Find out about Tate Coffee and our Gender Equality Project.
Salmon: A Red Herring is a free exhibition by Cooking Sections that explores the deceptive reality of salmon as a colour and as a fish. As part of this project, Tate has removed farmed salmon from its menus across the UK. We also created a menu inspired by CLIMAVORE, Cooking Sections’ long-term project exploring the relationship between how we eat and the climate emergency caused by human activity.
- Nettle, leek and kelp soup, smoked seaweed oil, soda bread 8.95
- Roasted carrot orzo and kale salad with sea lettuce and walnut pesto 6.95
Tate Eats has worked with Cuillin Brewery on Skye, to create a sessionable Seaweed IPA. (abv – 4.8%).
Sugar Kelp from Loch Sligachan is added to the brew while local crushed oyster shells were used to 'fine' (clear) the beer. Seaweed is added at the end of the brewing process a sweet Unami flavour to the beer providing a counterpoint to the bitterness of hops.
Ingredients: Water Malted Barley, Wheat, Hops, Sugar Kelp, Yeast