Tate Catering celebrates new cultural partnership

Situated in the heart of Westminster, the catering company has described the contract win as a 'huge accolade'. Tate Catering formally won the contract at St. John's, Smith Square in May 2008. The restaurant in the crypt of St. John's, Smith Square provides both formal and informal dining in the form of a table service menu as well as an assisted service light buffet menu which has been created by Executive Head Chef for Tate, Sean Davies. The wine list has been put together by award-winning Head Sommelier for Tate, Hamish Anderson. The contract, previously managed by Digby Trout Restaurants, gives Tate the opportunity to expand its catering base in Westminster from its traditional home at Tate Britain and also to develop both pre and post concert dining opportunities for the classical music audience. Robin Bidgood, Chief Executive of Tate Catering commented: "Tate Catering is thrilled to have won the contract at the Footstool restaurant. The project has a natural synergy with our work at Tate. Without doubt St. John's, Smiths Square is one of London's most beautiful concert venues and we aim to complement the beautiful setting with an impeccably sourced food and drink offering at the Footstool restaurant."