Now booking Tate Britain Food and drink

Lunch and Aftermath

Yorkshire Lamb dish, Rex Whistler Restaurant

Take in Tate Britain’s Aftermath and complete the experience by dining in the historic Rex Whistler restaurant

The exhibition which explores the impact of the First World War on art has inspired a series of seasonal dishes by head chef Alfio Laudani.

Sample menu

Brawn – cold pressed terrine of English heritage breed pork, gooseberry chutney, pickles, honey mustard dressing, toasted sourdough

Spiced Summer Vegetables – spiced grilled Norfolk heritage carrots, curried cauliflower puree, lovage, grilled baby gem lettuce, almonds

Yorkshire Lamb – roasted best end of lamb, slow cooked neck, peas, onions, capers, minted jersey royals, lamb sauce

Heritage Pork – slow cooked pigs cheek, 48 hour cooked pork belly, apples, black pudding, crispy pigs ears, pistachio, cider sauce

Tate Britain

Rex Whistler Restaurant

London SW1P 4RG
Plan your visit


11 June – 23 September 2018

Now booking until the end of August



Price includes lunch and the exhibition ticket; additional courses à la carte pricing

Select your desired seating time when booking Exhibition ticket valid at any time on the same day

If booking for a same-day visit please call or ask at a ticket desk to guarantee availability

After booking your ticket please reserve your table by contacting the Rex Whistler Restaurant by email at or by calling + 44 (0)20 7887 8825 (10.00–18.00 daily)

Tate Members can book directly with the restaurant

Related events

Tate Britain Talk

Commemorating War: Memorials and Society

19 Sep 2018

​Join our panel discussion to examine how we remember war through commemorative sculpture