The Newt to take over London's Tate Modern

The Newt in Somerset, the 2,000-acre country estate near Bruton, will take over the Tate Modern in April through a seasonal three-course tasting menu, complete with four cyder pairings. 

Gelf Alderson, head of food at The Newt, will join cellar master Luke Benson alongside Tommy Boland, head chef at the Tate, for a banquet-style feast inspired by the estate.

The menu, served for one night only on 17 April, will feature the likes of crisp spring cabbage, buffalo-milk cheeses made using milk from The Newt’s  own herd and heritage British white beef, a rare and native breed, raised on The Newt’s pasture.

Accompanying will be four cyders from The Newt’s orchards, with Benson and Felix Nash of The Fine Cider Company running guests through each pairing. 

It's the second impressive partnership announced by the London museum in recent months, with Santiago Lastra, founder of the Michelin-starred Mexican restaurant KOL, also set for a Tate Modern takeover this summer.

"We’re thrilled to be bringing The Newt to Tate, it’s a wonderful opportunity to share a taste of Somerset with London," says Alderson and Boland. "Back in Somerset, the food and cyder are intrinsically linked so we’ve worked together on a menu that celebrates the land and orchards that surround the estate."

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