6th Floor Restaurant dedicates its menu to the chefs, artisans and entrepreneurs driving Britain's emerging food scene
This November the Tate Modern’s 6th Floor Restaurant will be celebrating the boldest, bravest and most talented food producers in the country, when it launches an exclusive YBFs menu on Friday and Saturday evenings. The event will be the first time the British public will have the opportunity to try the produce from YBFs winners and shortlisters all in one place, making it a must-visit destination for food lovers across the capital.
Diners to the restaurant can expect to find inventive dishes curated by YBFs 2014 Chef Winner Tomos Parry, [Head Chef at Kitty’s Fisher, Shepherds Market, Mayfair], alongside those crafted by Tony Martin the talented resident Head Chef. Each dish on the exciting menu heroes the produce from YBFs past and present including 2014 category winners, The Artisan Smokehouse, Arganic, the organic argan oil and Noisette Bakehouse, headed up Sarah Lemanski, the curious Leeds baker.
The innovative dishes on offer include Tomos Parry’s charcoal-style Confit and grilled Welsh lamb belly, Quinoa, Yoghurt, barbequed cucumber with mint and Anglesey sea salt, pan cooked fillet of Atlantic cod, sautéed chorizo fresco, paprika dusted baby fennel, collar bacon crisp and mango and black mustard seed comfit and a dessert of toasted cornmeal cake, peach curd and brown butter pecan crunch. Each course is served with expertly matched wines from award-winning Sommelier, Hamish Anderson.
The YBFs are an annual food and drink awards that discover and shine a spotlight on new and innovative UK food talent. The YBFs was founded by Chloe Scott-Moncrieff, food journalist; baker Lily Vanilli, Lily Jones, and Amy Thorne, founder and MD of TASTE PR.
The showcase builds on the partnership between the YBFs and the Tate, who hosted the 2014 awards ceremony in September at Tate Britain. It highlights the Tate’s commitment to championing emerging young food and drink talent and its passion for serving the very best, seasonal British produce.
The YBFs Tate Modern Restaurant Take-Over launches on Friday 7th November and runs every Friday and Saturday night until 7th December. A three course set menu including an arrival cocktail, bread and coffee is priced at £47.50. For more information and to make a booking call 020 7887 8888 or email [email protected]
