What: A floating cheese restaurant moored on Paddington’s The Regent’s Canal.
The 96ft double decker barge takes its design cues from the Electra bookshop in Venice - itself inspired by ship design – with a copper ‘veil’ acting as an awning for the 40-cover lower deck dining room. There’s also a 20-cover alfresco upper deck for when the weather improves, whenever that might be.
Who: The Cheese Barge is the third restaurant project for Mathew Carver, joining Camden’s The Cheese Bar and
Covent Garden’s Pick & Cheese. The head chef is Reagan Ellenbroek, who has worked with executive chef Ross Keeling to create a menu of British dishes made using small producer cheese. Also aboard is head cheesemonger Sam Wilkin.