Our seabass dish is a perfect example of highlighting how produce can naturally enhance flavour profiles – roasted seabass with confit heritage tomato, pickled dulse and sea lettuce.
We stopped by the kitchen to speak to Executive Chef Dale Osborne about how he preps this dish and why he chose to match these flavours together.
‘Brunch’ has become synonymous with weekends, a leisurely meal, a carefree time with friends and family. But where does this very contemporary way of eating come from? What is surprising is that this weekend tradition is not quite as new as you might think, in fact this meal time is positively old fashioned!
The lochs and streams of the Scottish Highlands have been the cornerstone for generations of fishermen and women, and we are really pleased to be celebrating their produce on our menu with RR Spink & Sons’ smoked trout. The trout we use is served in one of our starters with trout roe, rock samphire, crispy skin and crème fraiche, is sourced exclusively from Loch Etive.
An Afternoon Tea isn’t complete without the ‘tea’! For our Roald Dahl Afternoon Tea we have numerous options to accompany your delightful, fun filled bites.
On Monday the 4 July one of our chefs, Evelyn Ragui took part in an event for young, talented chefs called Chefs of Tomorrow, which is part of the TMRW project, a project that looks to support up and coming talent in the hospitality industry.
It’s Wimbledon time again! We have always felt that a great way to enjoy a tennis game is to sit back, relax and sip on a cocktail (or two).
In homage to the great sporting event, Bars manager Luca challenged his team with a competition to create cocktail around the theme of Wimbledon. The bar team of 12 were split into four teams of three, to work together and develop something delicious.
Meet our Executive chef Dale Osborne. Dale talks about the food that inspires him, the people who have shaped his career and, what his guilty food pleasure is!
We caught up with Dale about the restaurants he’s been to recently and also about what we’ve got to look forward at aqua shard this summer.
One of cocktails on our aqua shard signature menu, C’est la vie takes patience, attention and care, because good things take time!
The key to this drink is the lime, which is clarified over 24 hours. This process creates a transparent liquid that has a clean taste, creating a refined and elegant cocktail.
aqua shard X Vivienne Westwood
We were delighted partner with British fashion designer and activist, Dame Vivienne Westwood on our Christmas initiatives to raise money for rainforest charity Cool Earth.
Cool Earth works alongside indigenous villages to halt rainforest destruction and puts these communities back in control of the world’s most endangered rainforests.
Cool Earth’s Asháninka partners in Peru produce chocolate made using cacao from rarecriollo beans which they grow, harvest and ferment. During the festive period we sold a limited edition chocolate bar designed with a unique wrapper created by Vivienne Westwood & Cool Earth. 100% of the sales of the bar went directly to Cool Earth.
We also used the Cool Earth chocolate to create a delicious and eye catching dessert and cocktail for Christmas. The Vivienne Westwood dessert combined Cool Earth chocolate mousse with popping candy, pistachio parfait with soft meringue, plum marshmallow with sherbet, and a mulled wine jelly and cranberry cream, over 1,000 of these were sold in December!
The cocktail featured Johnnie Walker Blue Label whisky, festive chestnut and rhubarb liqueurs, orange bitters and a Cool Earth chocolate rim served martini style, 50% of the sales of both of these went directly to Cool Earth.
We also added an optional £1 to every restaurant bill until the end of January. In total we’ve raised just over a staggering £14,500! We’re very pleased with the total and we hope it makes a difference to the people that Cool Earth support.