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As Frieze Week approaches, we’re delighted to announce the return of ‘Palette to Plate’ – a culinary series in which art inspires the menu.
This year, the menu draws inspiration from ‘A Cookbook for Iwan’ a collection of over 200 recipes gathered from contemporary artists, curators, chefs, and collectors.
The dishes will be available alongside our à la carte menu, from 10–31 October 2026.
STARTER
Pheasant pâté en croûte £22
Recipe by Berlinde De Bruyckere
MAIN
Scottish smoked haddock fillets, with fennel and leeks in sour cream and mustard £38
Recipe by Phyllida Barlow
PUDDING
Tarta de queso de la viña £15
Recipe by Pedro Chillida
COCKTAIL
Simon’s Lethal Negronis!!! £18
Plymouth Navy Strength, Antica Formula, Campari
Recipe by Anj Smith
Featuring over 200 recipes gathered from the personal culinary repertoires of contemporary artists, curators, chefs, and collectors, ‘A Cookbook for Iwan’ is an opportunity to discover and recreate the breakfasts, lunches, dinners, drinks, and desserts that fuel the art world’s global community. With a foreword by food writer and critic Tom Parker Bowles, the book’s recipes are accompanied by handwritten notes, whimsical illustrations, and playful photographs that capture the idiosyncrasies of its contributors.
Originally created by Manuela Wirth as a gift for her husband Iwan, ‘A Cookbook for Iwan’ reflects the appreciation of good, honest food that the couple―the founders of the art gallery Hauser & Wirth and the hospitality company Artfarm―share, transformed into a recipe book that is truly one of a kind.
Flick through ‘A Cookbook for Iwan’, and you’ll find a coveted recipe by our very own Executive Chef, Jamie Shears: the iconic lobster pie, featuring a rich lobster bisque sauce encased in flaky, buttery pastry.
For those who fancy trying their hand at it, the recipe is there to recreate at home. Or, leave it to the experts and order the lobster pie at Mount St. – best shared between two, or kept all to yourself if you’re particularly hungry.
