Announcing their new Head Chef Garrett Keown, and Restaurant Manager Matthew Randall, The Rex Whistler Restaurant at Tate Britain hopes to continue to champion talented chefs and great British produce.
Originally opened in 1927, the Rex Whistler Restaurant was described as ‘The Most Amusing Room in Europe’, owing to its specially commissioned mural, The Expedition in Pursuit of Rare Meats, painted at the age of 23 by the artist which the restaurant is named after.
The restaurant has been the site of political and social intrigue over the decades, as well as gaining a reputation for having one of the capital’s finest wine cellars, expertly overseen by Hamish Anderson.
Garrett Keown, Head Chef
Passionate about the finest locally sourced seasonal British produce, Garrett joins the Rex Whistler as Head Chef and will present his first menu at Tate Britain on 5 October.
He has said of his new role ‘I have worked at a number of restaurants, and my journey in the culinary world has increased my passion for fishing, foraging and learning about food and wine in combination, and i’m excited about this new challenge. The food I cook focuses on twists on British classics, using great produce, sourced from interesting producers, some who we find ourselves by going out on the road, and some who Tate have worked with for a number of years. I am hoping to rejuvenate the restaurant, working closely with the team and within the ethos of Tate Britain to deliver great food.’
Matthew Randall, Restaurant Manager
Matthew has worked across the world, most recently from the The H Hotel Dubai leading several venues. Prior to that he spent time working with Fairmont Hotels in London, Scotland and Canada. A Wine Sommelier with a passion for food & drink, Matthew arrives at Tate Britain with the aim of building on the restaurants reputation. ‘I am looking forward to working with Garrett and the Tate Britain team to deliver exceptional food & drink alongside events at the Rex Whistler and across Tate Britain.’