Try Pure Filth At Tate Modern

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Chef Gizzi Erskine and nutritionist Rosemary Ferguson are launching a “healthy food for hedonists” pop-up at Tate Modern – and you’re invited to try it. 

Taking place in conjunction with the forthcoming Amedeo Modigliani exhibition, Tate is delighted to host Pure Filth, a fresh new food concept delivering nutritiously decadent cuisine.

Taking place over three weekends in Level 1 of the Blavatnik Building, Tate Modern, Rosemary Ferguson and Gizzi Erskine will be treating visitors to a range of healthy yet ultra-delicious dishes. To mark the Tate x Pure Filth series, artist Jake Chapman has also created a limited edition of ‘lunch boxes’.


Pure Filth offers “healthy food for hedonists”. Challenging the maxims that fast food cannot be healthy, and healthy food cannot taste great, it aims to balance decadent lifestyles with delicious and nourishing cuisine. Dishes and juices packed with flavour use nutritional science to target different areas of wellbeing.


Chef Gizzi Erskine said, “The taste must come first – our food just happens to be good for you, too. Rosemary and I have spent days dreaming up hearty creations, with flavour combinations that really pack a punch. We’ve created everything from a veggie black bean burger with ghee-fried onions to orange bourbon barbeque sauce.”

What’s on the menu?
1 For breakfast:
• Veggie sausage and egg, carrot muffin with a house cheese slice, spinach and ketchup.
• Fired fruit and yoghurt & sunshine granola with seasonal fruit, coconut sugar, black currant extract, vanilla, coconut, oats, nuts, seeds, dried pineapple, dried mango, raw agave and coconut oil.
• Fudgy Beetroot Chocolate Bran Muffin with gluten free flour, oats, tahnini, cocoa, coconut sugar, banana, beet-root, pecans, buttermilk and eggs.
• Shakshuka – a choice of red/ green / black (good for mood, gut and workout) Selection of fresh juices all with

2 For Brunch to Drunch:
• Beetroot bun with a choice of black bean pattywith either beetroot ketchup / spicy bajan hot pepper sauce / sticky bbq sauce / korean spicy tofu mayo
• Sides come in the shape of baked sweet potato fries / greens with lemon, parmesan and almonds / chicory ad raddichio with radish, sprig onion and mint
• Something sweet includes seasonal, raw bounty bar and raw apple pie bar
• Milkshakes: Either chocolate, strawberry or banana are all made with vegan, dairy free booja booja ice cream
• Juices include Tumeric Dream, Bloat Away and Rainbow Juice

Make it happen
When: Saturday 25th & Sunday 26th November, Saturday 2nd & Sunday 3rd December, Saturday 9th & Sunday 10th December
Tickets: Click here to book and find out more.

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