Skye has championed working with small, exceptionally high quality producers creating delicious dishes using this ethos. She’s renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.
In the morning, Skye will take guests through a pickling and preserving masterclass in the garden. Learn the art of all things pickled and fermented, using produce from local allotments. Guests who have their own allotment are welcome to bring their own home grown produce along.
The centre piece of the day’s events will take place with a three course feasting lunch at communal tables in the Rex Whistler Restaurant with welcome drink at the botanical bar in the garden. Skye’s special feasting menu will draw form seasonal produce and the excess of local allotments and A Common Ground project. Alongside lunch with Skye, guests will have the opportunity to enjoy matched wines from Tate’s award-winning cellar or indulge in the full wine list.
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
13.30: Three-course lunch in the Rex Whistler Restaurant
Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. After initially training in Sydney and then Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries. It was at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.
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