Tapas are taking over the cafÃƒÂ© of a London visitor attraction on weekend evenings to celebrate its latest exhibition.
The Wallace Collection in a historic town house at Manchester Square, Central London, has collaborated with County Durham’s Bowes Museum to present the El Greco to Goya Ã¢â‚¬â€œ Spanish Masterpieces exhibition.
And to enhance the Spanish flavour, its catering partner Peyton and Byrne has commissioned Chef Ben Tish to create a tapas menu at The Wallace Restaurant specifically for the event.
Ben was most recently Chef Director and Partner for the Salt Yard Group – a group of five modern Spanish / Italian restaurants in Central London serving award-winning food.
On Friday and Saturday evenings up until November 25, the museum’s cafÃƒÂ© will transform into a tapas bar, with a selection of tasty dishes to try. Ben, who is currently working on his newest venture opening 2018, has come up with an innovative yet authentic menu to bring a taste of the Spanish sunshine to the cold, dark, winter weekends.
Delicacies include crispy squid with green chilli and aioli, padron peppers with sea salt and romesco, warm octopus with smoked paprika and capers and roasted chorizo and piquillo skewers with marjoram and shallot dressing.
The exhibition, which will run until late November, has also inspired a Spanish-themed wine dinner on Friday 3 November.
Hosted by Ben Tish, it will incorporate a three-course menu paired with wines chosen by Phil Barnet, Peyton and Byrne’s wine expert from Les Caves de Pyrene.
To book a place on the Spanish wine dinner on 3 November, visit http://www.peytonandbyrne.co.uk or call 020 7563 9505.