Renowned chef and owner of Spring restaurant in Somerset House, Skye Gyngell, is teaming up with Tate Britain to put on a pickling and preserving masterclass in the museum’s community gardens, followed by a three-course feast in the Rex Whistler Restaurant.

Taking place on the 8 September, to celebrate the gallery’s community garden project: A Common Ground, Gyngell will begin the day by leading guests through a workshop out in the garden. Using produce grown on-site, attendees will learn the art of all things pickled and fermented, and can even bring their own home-grown vegetables in to use, too. From there, guests will be lead to a special dinner cooked by Gyngell, served at communal tables in the Rex Whistler Restaurant with a welcome drink at the botanical bar in the garden.

In keeping with the autumnal theme, the menu is made from seasonal produce from the Tate Britain community garden and will be matched with wines from Tate’s award-winning cellar.

When: 8 September
How much: £39

Book tickets here.

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