Following on from our very enjoyable trip with chef Anthony Garlando to meet our poultry suppliers recently we were down on a farm again this week! This time we went with Anthony to Rampisham in west Dorset to visit Capreolus Fine Foods, from whom chef is going to be sourcing some fine English charcuterie.
Anyone who’s joined us for cocktails in the bar at aqua shard will know that our cocktail list is innovative, unusual and – alongside some classics – features many drinks that simply can’t be found anywhere else. One way we achieve this is by constantly challenging our team to come up with new ideas, and there were plenty of those at a recent competition organised by Tanqueray No. TEN gin.
A sun-drenched summer Saturday provided the perfect backdrop for our executive chef, Anthony Garlando, to give a live demonstration at the recent Foodies Festival on south London’s Clapham Common
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Everyone at aqua shard was delighted when our executive chef Anthony Garlando was invited to give a live demonstration at Grand Designs Live. This very popular annual home lifestyle and design exhibition took place from 3-11 May at London’s ExCel, and Anthony was given two slots on the busy final Saturday!
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The RHS Chelsea Flower Show has been a highlight of the London ‘season’ for over a century, and to celebrate its arrival this year we’ve devised a very special menu with a floral theme.
Available at dinner from Monday 19th May until Friday 23rd May inclusive at £45 for three courses, the aqua shard Chelsea Flower Show menu sees Anthony Garlando’s signature contemporary British cuisine enhanced by the use of edible flowers, wild herbs and foraged shoots.
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Ever since we opened, the quality of the produce Anthony Garlando and his team use to create our contemporary British cuisine has been of paramount importance. No ingredient will go into one of Anthony’s dishes unless it meets his stringent expectations and he takes great pride in sourcing as much as possible himself from hand-picked suppliers.
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Spring is the season of new beginnings, when flowers bloom after Winter, colour returns to the land and rising temperatures (albeit, this being Britain, not by much!) turn our thoughts to lighter foods after a diet of warming Winter dishes. At aqua shard we are celebrating the start of Spring with all-new starters for the a la carte menu, available now.
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Whether or not you believe that St George really slew a dragon with his lance, or think it’s odd that a (probably) Greek soldier in the Roman army is somehow patron saint of England, we’ll still be marking the Feast of St George with a very special menu that flies the flag for England’s finest produce.
Today is St Patrick’s Day, also known as Lá Fhéile Pádraig or the Feast Of St Patrick, so what better way to celebrate than with a fine Irish feast? March 17th is widely accepted as being the date on which Patrick, patron saint of Ireland, died in 461, and has been celebrated in Ireland and around the world ever since. Falling during Lent, fasting requirements are lifted for the day, hence its association with being a day for big parties and indulgence!
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One of our strongest commitments at aqua shard is to use in our dishes the very best British produce and, where we can, to champion small, interesting and independent suppliers. Our Tain salad, new to the Market Lunch menu for February 2014, does just that by using as its main ingredient Caboc cheese.
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