The Rex Whistler Restaurant, Tate Britain

Opening in 1927, The Rex Whistler Restaurant takes its name from the artist behind the specially commissioned mural that envelops its walls. Depicting a hunting party in a landscape of fortresses and rolling hills, The Expedition in Pursuit of Rare Meats creates an artistic and reflective ambience.

Matching this ornate and iconic décor is the historically inspired menu created by Head Chef Alfio Laudani. The menu features classic culinary flare with a modern finish, such as Brawn – a rare breed Yorkshire pork terrine; Cornish mackerel with fennel, dill and lemon yoghurt; or Gressingham duck breast with cherries and pistachio. The selection of ‘Sweets & Cheese’ is a lesson in English countryside cooking.

However, the restaurant’s leading light is its extensive and elegant 36-page wine list, carefully created by CEO wine director Hamish Anderson and head sommelier Gustavo Medina. The ethos of the list has remained constant since the restaurants opening: to showcase excellent value fine wines from around the world; even featuring whimsical snapshots of past incarnations. The list provides lengthy by-the-glass and half bottle selections, and suggested wine pairings with each course on the menu. Navigating a near 40-page wine list need not be daunting, with the judges of the World’s Best Wine Lists 2018 praising The Rex Whistler’s “always witty and interesting” selection.