Enjoy this Swedish tradition and visual feast!
Crayfish cooked in water, salt, and sugar, laced with ale and crown dill. Eaten cold and piled high on large platters with freshly baked bread and butter, Västerbotten's cheese quiche, creamed chanterelles on toast, and globe artichokes with vinaigrette.
Expert and enthusiast Andreas Sundgren and Felix Nash will educate you about the making process behind the exceptional sub-arctic ice ciders. The apples have been grown under 24-hour sunlight, fermented under the aurora on the Baltic seaboard in sub-arctic Sweden, creating the most incredible dessert wine-like taste.
The Hilma af Klint & Piet Mondrian exhibition will also be open late for Members with the London Private Views pass. Not a Private View Member yet? Email members@tate.org.uk to upgrade your membership and enjoy exclusive private views of London exhibitions.
