The London Shell Co. to launch second waterborne restaurant

The London Shell Co. is set to launch The Grand Duchess which will open on a permanently moored boat beside the team’s debut venture on Regent’s Canal in Paddington, offering seafood and sparkling wine.

Founded in 2015 by siblings Harry and Leah Lobek, The London Shell Co. opened restored cruising wide beam barge The Prince Regent in 2016, in collaboration with chef Stuart Kilpatrick.

The new forty-cover boat will offer a menu focused on British cuisine, with over 90% of their seafood sourced directly from Cornwall and a wine list celebrating English sparkling wine.

Moored on the Grand Union Canal at Paddington Central, guests will have the opportunity to dine outside on the bank of the canal, while The Captain’s Table, a private banqueting space in the bow of the boat, will accommodate parties of between six and thirteen.

The team said: “In our opinion, there is no more romantic or exciting setting to eat fish than on a boat.”

A selection of small plates and sharing platters will be available alongside the lunch and dinner menus, with a choice of seafood-based nibbles to accompany the sparkling wines on offer.

The London Seafood Co.

The menu promises to feature dishes such as beer battered lobster with fried curry leaves and ‘chip shop curry sauce’; monkfish with wild garlic Kiev, new season lettuce, croutons and anchovies; and a surf’n’turf 500g dexter rib with grilled Langoustines in garlic butter.

The wine list will offer 50 sparkling wines and is designed to “celebrate small producers and undervalued regions,” with a choice of seasonal cocktails also on offer.

The team said: “We have always dreamt of opening a static restaurant where you can have your hake and eat it.”

The Grand Duchess will open on 10 June, with the restaurant accepting bookings from 14 May.

Leave your reply

Most Recent Stories

Bollinger to use oak from own forests in Champagne

Bollinger is to use oak harvested from its own forest in the Côtes des Blancs to ferment the juice from this year’s vintage.

Daphne’s celebrates 55th anniversary with year of events

Founded in 1964 by theatre agent Daphne Rye, Chelsea-based Italian restaurant Daphne’s is marking 55 years with a series of special events, collaborations and one-off dishes.

Latour and LVMH owners pledge millions to Notre-Dame repairs

François Pinault and Bernard Arnault, two of France’s leading businessmen and owners of several top estates in Bordeaux and Burgundy, have pledged €300 million between them to fund repairs of Notre-Dame de Paris, while coopers have said they will source the best oak trees for new beams.

Jay Rayner warms to English sparkling

Guardian columnist Jay Rayner has changed his views on the British sparkling wine industry, after previously slamming the category for offering poor value for money.

St Leonards names new sommelier and beverage director

Chefs and restaurateurs Jackson Boxer and Andrew Clarke have appointed Albert Blaize as sommelier and beverage director for their two restaurants, St Leonards and Brunswick House, as well as the recently opened Orasay in Notting Hill.

Most Recent Stories

Bollinger to use oak from own forests in Champagne

Bollinger is to use oak harvested from its own forest in the Côtes des Blancs to ferment the juice from this year’s vintage.

Daphne’s celebrates 55th anniversary with year of events

Founded in 1964 by theatre agent Daphne Rye, Chelsea-based Italian restaurant Daphne’s is marking 55 years with a series of special events, collaborations and one-off dishes.

Latour and LVMH owners pledge millions to Notre-Dame repairs

François Pinault and Bernard Arnault, two of France’s leading businessmen and owners of several top estates in Bordeaux and Burgundy, have pledged €300 million between them to fund repairs of Notre-Dame de Paris, while coopers have said they will source the best oak trees for new beams.

Jay Rayner warms to English sparkling

Guardian columnist Jay Rayner has changed his views on the British sparkling wine industry, after previously slamming the category for offering poor value for money.

St Leonards names new sommelier and beverage director

Chefs and restaurateurs Jackson Boxer and Andrew Clarke have appointed Albert Blaize as sommelier and beverage director for their two restaurants, St Leonards and Brunswick House, as well as the recently opened Orasay in Notting Hill.