British Icons
Our new cocktail menu honours the visionaries who have defined British culture through Music, Art, Fashion, and Sport.
Read moreAqua Shard begins an exciting new chapter under the leadership of Executive Chef Mark Abbott, whose culinary philosophy is grounded in celebrating seasonal British produce and championing local suppliers. This commitment is reflected across the entire menu, where provenance, seasonality, and sustainability shape every dish. The Taste the Season menu, which evolves throughout the year, is a true expression of this philosophy — offering guests a focused, ingredient-led experience that captures the essence of Britain’s changing landscapes, served high above the London skyline.
Chef Mark Abbott
With a background in some of the UK’s most respected kitchens, Mark Abbott joins Aqua Shard following his tenure as Head Chef at the two-Michelin-starred Midsummer House in Cambridge, where he trained under Chef Patron Daniel Clifford. His culinary path includes time with acclaimed chefs such as Michael Deane in Belfast, Andrew Fairlie at Gleneagles, and Paul Kitching at 21212 in Edinburgh. With a deep respect for provenance and a refined, modern approach to classic British flavours, Mark brings a thoughtful new perspective to Aqua Shard’s culinary identity.
“I’m thrilled to join Aqua Shard and to have the opportunity to craft menus that honour the incredible diversity of British ingredients.” — Mark Abbott
Aubrey Allen: Ethical Excellence
Since 1933, family-run butcher Aubrey Allen has been a trusted source of premium, ethically sourced meats. Their commitment to sustainable farming and fair trade with British farmers reflects Aqua Shard’s own dedication to responsible sourcing. Dishes such as the Slow-Cooked Hereford Short Rib highlight the richness and depth of flavour that only comes from high-quality, well-raised ingredients.
The Wild Room: Mindful Foraging
Our relationship with The Wild Room, a leading forager and supplier of wild produce, allows us to bring the magic of the forest directly to your plate. With a seasonal selection of wild mushrooms and truffles — from golden chanterelles to earthy porcini — each ingredient is hand-selected for its distinct flavour and freshness. Guided by nature’s calendar, The Wild Room helps us transform wild harvests into refined, characterful dishes.