The next generation of culinary talent bring their unique vision to the restaurant with a view - located on the 6th floor of the Tate Modern.

This Autumn brings dining with a view with the YBFs (Young British Foodies) taking over the 6th floor restaurant at the Tate Modern on Friday and Saturday evenings, ending in December.

Young British Foodies celebrate the next generation of culinary talent, and this years winners will be bringing their own unique take on their speciality. Chef Tomos Parry (Head chef of upcoming Kitty Fisher, Mayfair) will be curating dishes alongside resident chef Tony Martin. Each crafted dish will feature produce from YBF’s past and present category winners including The Artisan Smokehouse, Arganic  and Noisette Bakehouse. There will be a three course set menu on offer, including an arrival cocktail, bread and coffee for afters.

As you'd expect, the drink offering is equally interesting. Each course will be served with matched wines from the Tate's award-winning sommelier, Hamish Anderson.

Ideal For

Great food and spectacular views

Signature Dishes

Charcoal-style seven-hour cured belly of Welsh lamb, served with garlic yoghurt and barbecued cucumber pieces is one to try.