Ruinart offers food for thought at Frieze London

Food for Art sees chef Adam Byatt and Ruinart Carte Blanche artist Jeppe Hein collaborate on a multisensory culinary experience

Jeppe Hein and Adam Byatt in front of Jeppe Hein artwork with a speech bubble mirror that says "Say it all without saying anything".
Artist Jeppe Hein and chef Adam Byatt at the Ruinart Carte Blanche reveal at Palais de Tokyo in Paris earlier this year.
(Image credit: Photography: courtesy Ruinart)

In partnership with Ruinart

There’s nothing quite like the marriage of art and gastronomy. On 12 October 2022 at Frieze London, Ruinart united chef Adam Byatt and Ruinart Carte Blanche artist Jeppe Hein to celebrate the magnificent intersection of these worlds. Food for Art – here taking the form of a lunch and a dinner sitting at Trinity Restaurant – is a dining experience that draws on Hein’s Right Here, Right Now installation, which is being staged at the Ruinart Art Bar at Frieze London from 12-16 October.

Food in a white dish on table

One of Adam Byatt’s dishes for Ruinart Food for Art 2022

(Image credit: press)

The five-course multisensory culinary experience is the result of a gastronomic interchange between Byatt and Hein’s Carte Blanche commission, which drew inspiration from Maison Ruinart’s heritage, savoir-faire and champagne creation process – a celebration of beauty, taste and the natural elements. Food for Art is a reflection of Hein’s participatory approach to the commission and includes an interactive course that reflects the four elements and the four seasons. 

Jeppe Hein speech bubble artwork saying "Right here, right now" next to an orange circle.

One of Jeppe Hein’s speech bubbles from Right Here, Right Now, his Ruinart Carte Blanche commission, on show during Frieze London 2022.

(Image credit: courtesy Ruinart)

Among the inventive offerings are edible autumnal leaves, a seaweed-based tea, and vegan caviar, which seeks to reimagine how traditional caviar is sourced and served. Naturally, Maison Ruinart in Champagne is at the heart of the presentation, epitomised in Blanc de Blancs, a course of crisp Chardonnay grapevine leaves. This pure-white dish, evoking the chalk terroirs on which the grapes for Ruinart are grown, is minimal in colour palette yet rich in flavour. 

Table set with food, from Ruinart Food for Art event by chef Adam Byatt

Ruinart Food for Art 2022

(Image credit: press)

The experience is an invitation to activate the senses and reinforce our connection to the natural world, and each other – Food for Art, and food for thought. 


Harriet Lloyd-Smith was the Arts Editor of Wallpaper*, responsible for the art pages across digital and print, including profiles, exhibition reviews, and contemporary art collaborations. She started at Wallpaper* in 2017 and has written for leading contemporary art publications, auction houses and arts charities, and lectured on review writing and art journalism. When she’s not writing about art, she’s making her own.