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!

Christmas with Sir David Attenborough and Timothy Hatton Architects


For Christmas this year we are delighted to be collaborating with Timothy Hatton Architectsand Sir David Attenborough in aid of Fauna & Flora International.

Our “Christmas Tree” will be a 9-metre-high cascading installation, designed by Timothy Hatton Architects using recycled 3D-printed material.

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Meet the team – Head Pastry Chef Ji Sun Shin

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To celebrate Chocolate Week we thought it would be a good idea to introduce you to our new Head pastry chef Ji Sun. She tells us why she loves chocolate, how she trained, her favourite dessert and gives us tips on the best Korean restaurants in London!

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Executive Chef Dale talks about Autumn and Salsify


We spoke to Executive Chef Dale Osborne about why he likes Autumn, and what we is looking forward to cooking this season.

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Fish to Dish: seabass and seaweed

LR-Roasted seabass with confit heritage tomato, pickled dulse, sea lettuce

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.

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Meet the team – Luca Missaglia

Meet our Bars manager Luca Missaglia. He talks about where he likes to eat, drink and what inspires him.

We also caught up with Luca about what is coming up at aqua shard for autumn and winter.


Brunch, a truly British invention


‘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!

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Spotlight on: Our Loch Etive smoked trout

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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.

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Tipples and tea at our Roald Dahl Afternoon Tea

LR -Roald Dahl 100 tea with Veuve Clicquot Rich

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.

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Commi Chef Evelyn cooks at Chefs of Tomorrow


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.

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Behind the scenes of the Roald Dahl Afternoon Tea

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It takes a lot of (fun) work to come with a special Afternoon Tea like the Roald Dahl 100. One of the great things about a menu such as this, is it brings different teams together to create the magic.

Back in January, a full team got together to brainstorm ideas; General Manager John Wiltshire, Executive Chef Dale Osborne, Head Chef Pip Sandrey, Marketing Director Hannah Berry, Marketing Manager Judy Tse and Bars Manager Luca Missaglia. Over an afternoon the creative ideas and collaboration between marketing, the kitchen and front of house operation began. Read more +