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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.
All aboard floating restaurant The Cheese Barge in London
All aboard floating restaurant The Cheese Barge in London
Floating restaurant The Cheese Barge in London’s Paddington champions Mathew Carver’s cheese experimentations in a nautical design by Adam Richards Architects
A floating restaurant has moored up in a London canal, just in time for the restrictions lift on indoor dining. The Cheese Barge is a brand new hospitality offering in a custom, nautical design on a barge by Wallpaper award-winning architecture studio Adam Richards Architects. Situated in a Paddington canal just south of Little Venice, this floating restaurant, was commissioned by British Land and occupied by World Cheese Awards judge Mathew Carver as a venue to champion cheese in all its forms.
Safia Shakarchi
In March, when the reality of the Covid-19 Pandemic took hold and the hospitality industry closed overnight, many of our suppliers lost up to 90% of their business in one go. It’s a testament to the resilience and adaptability of the British Cheese Industry that many artisan and farmhouse producers are still operating and continuing to make delicious cheese. Many took it as an opportunity to try something new and we’re seeing some great results. Ultimately a lot of them had to create cheeses that had a longer shelf life or would take longer to ripen in an effort to ride out the storm and not waste a huge amount of product.