Tate Catering has announced the acquisition of a five-year contract to provide the food and beverage offering at Footstool restaurant at St. John’s, Smith Square.
Situated in one of the country’s most renowned music venues in the heart of Westminster, the restaurant is planned to expand Tate’s pre and post dinner offering for classical music lovers in London.
The company takes over the contract from Digby Trout Restaurants to provide both formal and informal dining in the form of a service menu and alternative buffet, created by Executive Head Chef for Tate Sean Davies. Head Sommelier Hamish Anderson has also worked to create a matching wine list.
Robin Bidgood, chief executive of Tate Catering said: “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.”
Tate Catering has also this year acquired a contract with Bluecoat in Liverpool, whose re-opening saw the company begin operation of an espresso bar, events business, restaurant and bar. Tate also plan to provide catering services to Liverpool John Moores University’s new Art and Design Academy next January 2009.