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Welcome to the aqua shard blog!

Enjoy spectacular views at aqua shard

Aqua shard is an exciting restaurant and bar serving contemporary British cuisine against a backdrop of stunning views of London from Level 31 of The Shard. Here on our blog we share our latest news, stories about our great suppliers, details of special events and glimpses behind-the-scenes at one of London’s most fascinating restaurants.

We are proud to play an active part in our local community and are just as keen to do the same online, so we invite you to connect with us using the social media buttons, join in the conversation in the comments and help us to reach out using the sharing tools embedded in each post.

We look forward to sharing the enjoyment of aqua shard with you!

Keep your head in the clouds at aqua shard for Valentine’s

This Valentine’s, whether you’re looking to impress your loved one or simply considering a lovely experience out with friends, let aqua shard sweeten your spirits with a specially made dessert and cocktail set against a backdrop of stunning views.

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Our pastry chef Ji Sun Shin has created a Blonde chocolate mousse for guests to try that combines wild strawberry and vinegar jelly, wild strawberry sponge and a strawberry crunch. Our atrium bar will serve Cupid’s Cordial, a concoction of blended rose and raspberry water, homemade blackcurrant caviar and sparkling wine. Read more +

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Enjoy a special dessert and cocktail in celebration of the British-grown Bramley apple

At aqua shard, we’re celebrating the renowned British-grown Bramley apple! Every Bramley apple can be traced back to a tree that’s over 200-years-old and is still growing in Southwell, Nottinghamshire, England. In 1809, Mary Ann Brailsford planted the first pips in her garden.

To commemorate the fine fruit, our head pastry chef Ji Sun Shin has created a special dessert for guests to try. Made of apple cheesecake, cider ice cream, pistachio crumble and apple compote, the Bramley apple adds a tangy flavour that it’s so well known for, together with its light and moist texture.

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Our atrium bar will also join in the celebrations with a specially made cocktail that guests can toast to. The Bramley Apple Cocktail combines Pimm’s, Bombay Sapphire gin, homemade apple syrup, cider and mixed citrus specially made by our talented bars manager Luca Missaglia.

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The cocktail and dessert are available through to Sunday 12th February. Dining with us this week? Be sure to tag photos of your Bramley apple dessert or cocktail with the hashtag, #aquashard and we’ll share our favourites.

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Aqua Punch: our winter cocktails

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This winter our Bars manager Luca Missaglia has created cocktails that work well for the colder months – a contempory Aqua twist on the classic punch.

During our research into punch we discovered a rich history of the drink, for example the word ‘punch’ comes from the Sanskrit language meaning five. Sanskrit is the sacred language of Hinduism, a religion from India. Punch was originally made up of five elements – alcohol, sugar, lemon, water, tea or spice. It was through the East India Company’s voyagers to South Asia that punch became part of British culture.

Luca wanted to tell this history through his creations and each drink is inspired by an important moment in time of the punch story.

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Aqua Punch: 1633 – East India Barrel Punch

aqua shard East India Barrel Punch

Join us on the second instalment of punch and the Bennett Family story: The East Indies.

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Aqua Punch: 1650 – Bolleponge Vol. II

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Join us on the third instalment of punch and the Bennett Family story: Friendships & punch.

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Aqua Punch: 1731 – Ludgate Hill Punch

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Join us on the fourth instalment of punch and the Bennett Family story: Spice by name, punch by nature.

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Aqua Punch: 19th Century Punch

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Join us on the final installment of punch and the Bennett Family story: Punch and revelry.

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Our Christmas Charity: Fauna & Flora International

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This year our Christmas installation, Human Nature, has been created with thousands of leaves made from 3D printing of recycled plastic. The leaves are based on five native British leaves. This installation is in honour of David Attenborough for his 90th Birthday and his work with the charity Fauna & Flora International.

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For the love of Marmite

Low Res aqua shard Marmite & milk chocolate semi-freddo

With a new dish on our dessert menu, we have decided to embrace the great British debate – Marmite, love it or hate?

This Autumn we’ve introduced a Marmite and Milk chocolate semi freddo and it has made us a little curious about where this spread has come from, and if it is indeed as British as we think?

 

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Spotlight on: Irish beef

1 - DALE Bord Bia London Chefs Tullamore-5192On our menu we have a Dry-aged, Hereford beef sirloin. Recently our Executive Chef Dale Osborne visited a farm in Ireland rearing Hereford cattle, along with our butcher Aubrey Allen and a group of chefs from London and Birmingham, to discover first-hand what makes this breed so special.

Dale shares his photos and tells us about the trip.

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