Most recently chef director and partner for the Salt Yard Group (a collection of modern Spanish/ Italian restaurants,) Tish was commissioned by Peyton and Byrne to create a tapas menu specifically for the event, which includes: crispy squid with green chilli and aioli; padron peppers with sea salt and romesco; warm octopus with smoked paprika and capers, and roasted chorizo and piquillo skewers with marjoram and shallot dressing.
The takeover, which celebrates the El Greco to Goya – The Wallace Collection’s latest Spanish Masterpieces exhibition in collaboration with the Bowes Museum (County Durham) - will take place in the museum’s transformed café (central London) on Friday and Saturday evenings until 25 November.
Ben Tish will also host a Spanish-themed three-course wine dinner on 3 November, with wines specifically chosen by Peyton and Byrne’s wine specialist, Phil Barnet.
Oliver Peyton said: “There has been an incredible amount of interest in the El Greco to Goya exhibition, and we felt this was the perfect opportunity to showcase some of the incredible food our talented chefs are creating.”