The Academicians’ Room Supper Club with Ben Tish
Thursday 1 March 2018 6.30 - 9.30pm
The Academicians' Room and the Keeper's House restaurant, Burlington House, Royal Academy of Arts, Piccadilly
£70. Includes a welcome cocktail in the Academicians' Room and a five-course menu with paired wines in the Keeper's House restaurant
This upcoming supper club has a special focus on Spanish and Italian cuisine, using the best of British ingredients.
The supper club will start with a reception in the Academicians’ Room, followed by a five-course sharing menu in the Keeper’s House Restaurant, with wine pairings by our specialists at Les Caves de Pyrene.
The evening will be hosted by Ben Tish, who is now Culinary Director for the Stafford London and was previously Chef Director and Partner for the Salt Yard Group. He has come up with an innovative, yet authentic, menu to bring a taste of the Spanish sunshine to the Keeper’s House.
Delicacies on the night include sharing starters, such as cured wild bream with orange, wild fennel and agrodolce, as well as grilled quails, pomegranate molasses and smoked almond sauce; followed by aged Hereford beef rib marinated with grape must and cumin, accompanied by new season asparagus and Jersey Royals. The dinner will finish with a beautifully seasonal dessert of rhubarb, ginger and orange syrup cake with cultured cream. Expect to taste delicious fine foods and expand your knowledge about Spanish and Italian cuisine, all complemented by beautifully paired wines.
£70. Includes a welcome cocktail in the Academicians' Room and a five-course menu with paired wines in the Keeper's House restaurant
Ben Tish
Ben is an experienced chef, restaurateur, food consultant, food writer, and cookery teacher. Classically trained with over 20 years’ experience, Ben spent his formative career working with Michelin-starred chefs. He went on to head up his own operations at the Italian restaurant Al Duca in St James, London, and the Crinan Hotel in the West Highlands. Under Ben’s culinary leadership, The Crinan were awarded Best Gastro pub in Scotland by The Independent newspaper and Best Newcomer in the Good Food Guide for its fine dining restaurant.
Ben Tish is now Culinary Director for the Stafford London, was previously Chef Director and Partner for the Salt Yard Group and was also consultant chef for Blanchette Soho. He appears regularly on TV and writes for Delicious, The Guardian, The Telegraph, The Times and other publications. He has written two cookbooks, Salt Yard Food & Wine and Grill, Smoke, BBQ, with a third cookbook to be published in Spring 2019.
Fried Arbequina olives, smoked anchovies and chilli (snack)
Chipirones, saffron alioli
Cured wild bream with orange, wild fennel and agrodolce
Padron, sea salt and romesco
Aged Hereford beef rib marinated with grape must and cumin
New season asparagus with ajo blanco
Salt baked Jersey Royals with wild garlic
Young spring leaves dressed with lemon and beef manteca
Rhubarb, ginger and orange syrup cake with cultured cream