Keeper's House

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Nestled in the Royal Academy’s Annenberg Courtyard, the 19th-century Keeper’s House has been restored as a home-from-home for Friends of the RA, patrons and visitors. The food side of things is now in the hands of Oliver Peyton and co, led by executive chef Ollie Couillaud, with pride of place going to the formal restaurant on the lower ground floor. Dramatic classical casts adorn the dining room’s olive-green walls, but the menu strikes a very different note – think ‘modish postmodern’ rather than ‘old masters’. Artisan British ingredients and wild pickings dominate a tricksy seasonal line-up that runs from venison tartare with rowan berries, parsnip and kale crunch or wild sea bass with heritage carrots, chard and parsley to leftfield desserts such as brown bread mousse with rosehip jelly and toasted caramel. Note that the space is only open to the public from 4pm onwards.


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