Tapas are taking over the café of a London visitor attraction on weekend evenings to celebrate its latest 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.
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.