The in-house catering team at London's Tate Gallery is planning to bid for more commercial deals following a recent restructuring.

Tate Gallery Restaurant, as the team is called, was formed last April under the leadership of former catering manager Paul King. It is one of a handful of in-house catering operations left in London's museums and galleries.

The team has made a number of recent key appointments. Operations manager Shirley Munday has joined from Compass, and Shaun Rowlands, head chef, has been recruited from the Ivy restaurant in London. Christopher Gibson, restaurant manager, has also joined from London's Le Pont de la Tour.

The team is now looking to bid for the gallery's event catering contracts, including the Turner Prize dinner, worth about £1m in turnover.

It will also be involved in developing the restaurants and cafés at the Tate's Bankside gallery, set to open in 2000.