Paddington is set to get its third floating restaurant this spring when Mathew Carver, founder of Pick & Cheese, opens The Cheese Barge in Sheldon Square.
Due to open in April, the Cheese Barge will join two other restaurants moored on the Grand Union Canal in Paddington – The Grand Duchess and The Prince Regent, run by The London Shell Co.
Carver’s new restaurant is a double-decker vessel moored on the Grand Union Canal. The barge is currently being built in Somerset.
Designed by Adam Richards Architects, the boat takes design cues from the Electa bookstore in Venice and will boast a copper veil awning for the 40-cover lower deck dining room. An open-air upper deck will serve wine, cheese and charcuterie when the sun shines.
“Hailing from Jersey, I spent my childhood messing around in boats, so when the chance of opening The Cheese Barge came along, I couldn’t say no! I set out to create fun restaurant experiences, and what could be more fun than eating the best of British cheese on the Grand Union,” said Carver.
Created by executive chef Ross Keeling, the menu at The Cheese Barge will focus on seasonal dishes that make a hero of artisan British cheeses.
Among the dishes on the debut menu will be: goats’ curd with lamb scrumpets and pickled walnuts; medjool dates stuffed with Stilton and wrapped in bacon; fried curried Cheddar curds in chilli honey; and Maida Vale washed rind cheese on treacle soda bread with smoked mackerel.
Sharing plates will include a half-kilo Baron Bigod, made by Fen Farm Dairy, served baked to order, while among the puds are a Yorkshire curd tart.
Head chef Reagan Ellenbroek has worked with sausage maker Crown & Queue to create a cured sausage laced with Young Buck blue cheese.
Head cheesemonger, Sam Wilkin, will curate a weekly list of seasonal British cheeses served with pairings including Spenwood with quince and almond fruit cheese; Winslade with chilli dukkah and St Andrews Cheddar with green kimchi.