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Royal Academy of Arts and Peyton and Byrne celebrate The Summer of Food

Event preview

THE Royal Academy of Arts and Peyton and Byrne are celebrating The Summer of Food with Courtyard Banquets with Tomos Parry and The Dead Rabbits Chef’s Residency.

Courtyard Banquets with Tomos Parry

This summer, Peyton and Byrne are working with renowned chef Tomos Parry, who will be hosting a series of courtyard banquets, using custom-made grills at the Keeper’s House in the Royal Academy of Arts.

The iconic courtyard will hold three long table banquets, using the very best seasonal produce cooked over fire by award-winning chef Tomos Parry, previously Head Chef of Kitty Fisher’s.

This is a rare occasion to taste Tomos’s food in the open air within one of London’s most beautiful outdoor spaces. The mouth-watering sights and smells of the open-air kitchen, with custom-made grills using a variety of woods, will make this a rare and unforgettable dining experience.

Guests can expect to feast on spider crab steamed over seaweed embers on the courtyard fire pit, slow roasted turbot smouldering over chestnut and apricot wood as well as aged beef rump slow roasted over birch & hay. The communal tables will be adorned with garden flowers to showcase the colourful dishes of fresh and flavoursome food.

Each feast consists of eight dishes and includes an apéritif and digestif cocktail plus access to the Academicians’ Room, the Academy’s private members club and a private view of the Summer Exhibition 2017.

Tomos Parry said: “I am looking forward to cooking outside in the beautiful Courtyard of the RA. I enjoy working with the very best British produce, over open fire, using different varieties of wood from birch to oak which will further enhance the flavours of each dish.”

These exclusive events are ticketed (RRP £95) and have limited availability. For more information and to buy tickets please visit

Dates: Saturday, July 8, Saturday, July 22 and Saturday, August 5, 2017.

Time: 6:30pm till late.

The Dead Rabbits Chef’s Residency

Throughout the summer, the Keeper’s House Restaurant and the Academicians’ Room will also be home to The Dead Rabbits London summer residency, which aims to bring together a collective of chefs, both newcomers and veterans, to create a series of dinners that will be available to the public from June 9. This summer, the esteemed collective includes co-founders Graham Long, Edward Dutton and Greg Clarke.

With years of experience in the country’s top kitchens these chefs will be cooking without restraints or boundaries, while maintaining the refined style and focus on the highest quality ingredients for which they are best known. With a shared philosophy for eating out, the dining experience will centre on amazing cooking, friendly service and a relaxed environment.

The menu will feature a range of sharing plates and snacks, including highlights such as spiced pigs ears with gherkin and lovage mayonnaise, squid ragu with pork fat and nasturtium and braised short rib with miso, pickled shallot and pomme puree.

The summer evening residency will run from June 9 to August 12. Bookings can be made online or by calling 020 7300 5881. The Restaurant is open for dinner Monday – Saturday, 5pm – 10pm.