Best of British desserts at aqua shard

Posted on April 1, 2016 by admin

 

Our commitment to showcasing the very best British produce, and wherever possible to using suppliers local to us, doesn’t stop at dessert. In fact, we’ve added three new dishes to the dessert menu which we’re proud to say showcase some exciting ingredients and suppliers.

Perry poached pear (we do like alliteration!) – perry is an English sparkling pear wine – is served with a sponge made using London Honey, Bermondsey ricotta and bee pollen. The London Honey Co started fourteen years ago in Tower Bridge, a stone’s throw from The Shard, and now encompasses hives across the capital as well as supplying fine honeys from around the UK. Bermondsey ricotta meanwhile comes Kappacasein, also based just minutes away in Spa Terminus, a thriving hub for brilliant British producers.

From slightly further afield but very much the best of British, Yorkshire rhubarb is featured two ways in another of the new desserts – as a cheesecake with deliciously moreish digestive biscuit crumbs as a base, with poached rhubarb on top.

And finally, in addition to our ever-popular British finest artisanal cheese selection, we’re excited to introduce another savoury option: Baked Tunworth cheese, for two people. Sourced like all our cheeses from Neal’s Yard Dairy, Tunworth is a Camembert-style pasteurised cow’s milk cheese, made in Hampshire. Baked until oozingly soft and served with nut bread and fresh fruits, this makes a grand finale for any meal.

If you’d like to know more about these or any of our other great suppliers, they’re all mentioned on the menu and our team are always happy to talk about the produce we use and the people we’re proud to buy it from – just ask!