After finding some considerable success with his restaurants The Cheese Bar and Pick & Cheese, Mathew Carver knows exactly what floats the average cheese-lover’s boat.
So he’s opened one.
It’s called The Cheese Barge and it’s a two-storey, 96ft aquatic ode to curds, permanently moored along Paddington’s Grand Union Canal. Originally intended to open last March, the purpose-built barge has been maturing like a fine cheese, and is now serving happy punters.
The design of the place inspiration from beautiful floating Electa bookshop in Venice, particularly the 40-seater lower deck restaurant, veiled in a shimmering sheet of copper. Up top is an outdoor dining space, but fear not – there are parasols in case of either rain, or cheese-scorching sun.
The menu is looked after by Head Chef Reagan Ellenbroek, who has created a menu of seasonal dishes centred – of course – around cheese. You can kick things off with a selection of brand new snacks, like Quicke’s Cheddar curds, curried and tossed in chilli honey. Then, there are larger dishes like Windrush goats’ curd with lamb scrumpets and pickled walnuts, or Maida Vale served on treacle soda bread with smoked mackerel and green sauce.
And if you’re with friends, there are a number of bigger sharing dishes like a melted aligot made with a mix of Mrs. Kirkham’s Lancashire and a half-kilo Baron Bigod. Head cheesemonger Sam Wilkin is also curating a weekly-changing list of seasonal British cheeses, paired with exciting, current jams and sauces like green kimchi or chilli dukkah.
And in case you were wondering to yourself, well that’s all good and well, but will there be cheese for dessert? Happily, yes. You can get yourself a Jersey curd & cider brandy tart with boozy Earl Grey currants and whipped cream.
You will want to touch it with a bargepole.
NOTE: The Cheese Barge is open now. You can find out more, and make a booking at their website right HERE.
The Cheese Barge | Sheldon Square, Paddington Central, London, W2 6HY
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