Cancelled Tate Britain Food and drink

Game Dinner with Chef Pascal Proyart

Katie Wilson Photo

Chef Pascal Proyart will present a four course menu to celebrate the game season

For one night only, Rex Whistler's Head Chef Alfio Laudani will be bringing his mentor, Chef Pascal Proyart, to Tate Britain. Together they have created a special four course menu using game that Pascal has caught.

Chef Pascal is passionate about game and throughout the evening he will also present information about game, game cookery and what inspires him.

To compliment the menu, our team of Sommeliers have selected wines from Tate's award wining cellar to accompany the evening. Guests will also be able to enjoy the full wine list.


Amuse Bouche

Berkshire Muntjac Venison

Tartar| Quail Egg | Sourdough Toast
2014 Rielsing ‘Nierstein Oelberg’, Rheinhessen

First Course

Wild Mallard Duck

Coffee cured Breast |confit leg |squash | Honey Mustard | spiced walnuts
2016 Pinot Noir, Albert Boxler, Alsace

Second Course

Holcot Estates Red-Legged Partridge

Truffle | Vine Leaf | Chestnut Cognac Soup | Wild mushrooms Wild Garlic Oil | Pancetta | Celery Cress
2005 Rioja Reserva ‘Viña Tondonia’, Bodegas R. López de Heredia Dessert

Main Course

Scottish Wild Venison Roebuck

Loin Roast | Shoulder Braised Parcel | Sweat Potato Compote | Heritage Carrot | Wild Blackberry Sauce Poivrade
2013 Montepulciano D’Abruzzo Riserva, Azienda Agricola Binomio

Gebrannte Crème

Confit Figs | Grapes | Meringue | Hazelnut & Sorrel Leaf
2013 Chardonnay Beerenauslese, Weinrieder, Niederösterreich

photograph of Chef Pascal Proyart presenting a plate of food

Chef Pascal Proyart

Photograph of Tate Britain Head Chef Alfio Laudani holding a glass of wine

Tate Britain Head Chef Alfio Laudani


Chef Pascal Proyart

Chef Pascal Proyart's career has taken him from his upbringing in France to becoming an award winning chef in London, today he focuses his time on sourcing great quality game and working as a private chef.

Tate Britain

Rex Whistler Restaurant

London SW1P 4RG
Plan your visit

Date & Time

18 October 2019 at 19.00–23.00