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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The New Year brings new dishes to aqua shard’s menus. Our chef Anthony Garlando has sourced superb seasonal produce and used it to create some innovative flavour combinations in his signature Contemporary British style.
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When our executive chef Anthony Garlando set out to create the menu for aqua shard, he envisaged something that would be ‘an evolution of British cuisine’.
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From the moment the bar at aqua shard opened, our cocktails have proved very popular and we’re often asked how the unusual ‘Gin Inspirations’ and ‘Tea Inspirations’ recipes came about.
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