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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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Christmas with Sir David Attenborough and Timothy Hatton Architects

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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

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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.