Join us at the V&A Dundee for a feast cooked by local legend Gillian Veal to celebrate the launch of her new book, Cafe Cooking – from The Parlour to Cambo Gardens, with an exclusive book signing opportunity!
Experience an extraordinary foodie adventure with renowned local chef Gillian Veal, inspired by the delectable flavours and innovative recipes from her latest masterpiece, Café Cooking – From The Parlour to Cambo Gardens. As you savour each course, soak up the vibrant atmosphere accompanied by live DJs that will keep you dancing all night long. And what better way to embrace the summer season than by sipping on refreshing rhubarb Bellinis with sunset views of the river Tay?
On the evening, enjoy:
• An array of seasonal canapes
• Mezze selection
• Aubergine Parmigiana
• Vibrant salads
• Satsuma cake with rosemary honey syrup
Book your tickets now for £60 per person. Please let us know any dietary requirements in advance.
Signed books will be available for £25.
Spaces are limited, book now to secure your spot.
We will offer seasonal local produce, where available, and indicate these where appropriate
Working with Heritage Portfolio, V&A Dundee are committed to offering seasonal local produce on our menus, sourcing ingredients from Scotland and the surrounding area. As part of this, Tatha Bar & Kitchen supports fantastic regional suppliers, bringing the best of the local area to our tables. This core team of suppliers ensures that we consistently use excellent produce which is grown, reared, and cultivated in Scotland. When available, we will indicate these seasonal delights on our menu, providing our guests with a memorable dining experience. Suppliers include Summerhouse drinks, Bon Accord, Hand-roasted in Scotland coffee beans, George Campbell & Sons fresh fish, Clark’s Speciality Foods and Greencity Wholefoods to name a few.
We have a plan in place to reduce food waste
V&A Dundee strives to meet and exceed all relevant environmental legislation. Proper handling, storage, and disposal of waste is ensured, following both legal requirements and best practices. V&A Dundee work stringently to recycle and reduce waste, including office, catering, and event waste. Measures are consistently being explored to decrease raw material consumption, especially water, electricity, and gas. Efforts are also being made to minimise pollutant disposal into water, land, and air. Staff receive appropriate training to implement all food waste considerations. V&A Dundee oversees environmental impacts resulting from work done by suppliers and maintenance contractors. In March 2023 Tatha Bar& Kitchen was restyled and changed from a traditional table service, which served a lot of meat and fried meals to a predominately plant based counter service Restaurant. This change to the food offer has resulted in a 75% drop in food waste that is sent to be composted. There has also been substantial drop in the use of cooking oil and the amount of gas consumed in cooking food. Any food waste created is composted in Perth.
We will not use single-use plastic
V&A Dundee advocates against the use of single-use plastics across our museum spaces. We focus on eliminating consumer single-use plastics that are avoidable and have viable, sustainable alternatives. In Tatha Bar & Kitchen, we use Vegware products. Vegware are global specialists in plant-based compostable foodservice packaging. Our catering disposables are made from plants, using renewable, lower carbon, recycled or reclaimed materials, and which can all be commercially composted. As part of our retail policy, we predominately sell items made in Scotland and source environmentally friendly products. We do not sell any items of single use plastic.
