For our latest Meet The Team interview we speak with Massimo Montone, restaurant manager, who was part of the original opening team for aqua shard and remains a popular and very visible member of the management team!
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While of course our cocktails are best enjoyed in the bar at aqua shard, expertly made by Myles Donneky’s highly-skilled team, we know that sometimes guests like to try making their favourite drink at home.
So with that in mind we’re delighted to share this video Myles made for top drinks industry title Difford’s Guide, in partnership with Ciroc Vodka, showing how to make a Ciroc Blue Stone cocktail in just a few simple steps!
The Ciroc Blue Stone is similar to our popular Frozen Vines cocktail, but uses fewer ingredients making it easier to execute at home. Watch Myles make it – and explain why he likes using Ciroc – then try it for yourself. Or of course, if you’d rather let our team do the work – which they’re very happy to do – come on up and see us in the bar.
As always, a warm welcome awaits!
Here at aqua shard we’re great fans of interactive photo-sharing app Instagram, and love seeing the many great images that guests post of their visits as well as sharing our own. So we were very excited when prestigious food magazine FOUR invited our executive chef Anthony Garlando to take over their Instagram feed for 24 hours on Wednesday 18th February to give a behind-the-scenes look into a day in the life of aqua shard.
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To coincide with the addition to the drinks list of Meantime Brewery’s Pilsner, over the next few weeks our bar team will be taking it in turns to tour the brewery in Greenwich and really get to know this new supplier.
Founded in a small flat in 1999, today Meantime Brewery occupies a large state-of-the-art site between central and north Greenwich which in addition to the brewery itself houses a tasting rooms and shop. The first five of the team to visit made the trip to SE10 yesterday and were fascinated to see the brewery at work.
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Anyone who has visited aqua shard on a Saturday night – our busiest of the week – will know how vibrant, exciting and energetic the atmosphere is in the restaurant. With every table occupied by guests enjoying themselves, the bar buzzing, music pulsing and staff gliding around the floor ensuring every need is met, the ambience is unlike anywhere else in London.
But what is it like for the team ‘backstage’ in the kitchen? Executive head chef Anthony Garlando and senior sous chef Francisco ‘Paco’ Carrasco lead a brigade of nearly thirty who between them, over the course of a typical six-hour service, will prepare over a thousand individual dishes for three-hundred-and-fifty guests, all unseen – until now!
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