This October Rex Whistler at Tate Britain is teaming up with professional forager, Fred Gillam, for a one off evening of the very best Autumnal truffles, mushrooms and cheeses.
Alongside insights from Fred into the foraging world, Tate Britain also welcomes Paxton & Whitfield cheesemongers who will talk about their great British cheese, including their special Brie stuffed truffles that will be served at the end of the meal.
Rex Whistler Head Chef Garrett Keown has created a selection of exceptional dishes, which will showcase the bounty of the season. The menu allows you to experience black and white truffles over four courses including slow cooked duck egg yolk, wild mushrooms, chicken veloutÃƒÂ©, white truffle. All dishes can be enjoyed with the sommelier’s selection of matching wines.
Date: 14th October 19.00-22.00
Price: £110 for dinner with matching wines, £75 for dinner only
For more details and how to book: