Creating contemporary british cuisine at aqua shard

Posted on December 17, 2013 by aqua-shard

Grilled octopus with Scottish mackerel at aqua shard

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’.

To achieve this, Anthony travelled the length and breadth of Britain to find the very best produce, then set about using that produce to reinterpret popular British dishes. Added to the mix were some of the international influences and techniques that Anthony picked up during his many years working with one of the world’s most acclaimed chefs, Pierre Gagnaire.

The result? A new and exciting style of cooking that combines great British ingredients with international influences, meticulously prepared and beautifully presented. The perfect example? Anthony’s Dover sole on the bone with Iberico ham, cuttlefish, broad beans and organic Luscombe Devon Cider sauce.

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