Maire Rose Connor Gouda News! The Cheese Barge Has Finally Launched
At the beginning of last year, we shared some very exciting news. An entire barge dedicated to fromage was about to float its way into London. Then, the world changed (you probably heard about it), and our fantasies of scoffing stilton on the Grand Union Canal melted away faster than a slice of Swiss on the Central Line during summer.
Luckily, a global pandemic wasn t enough to sink The Cheese Barge. This floating restaurant has at last opened, and it looks like heaven for dairy devotees.
This 96ft double-decker vessel is permanently moored at Paddington Basin and boasts a seasonal menu starring a wide range of British cheeses. We particularly like the look of the whole baked Baron Bigod (try saying that one with a mouth full of fondue) and the goats curd and lamb scrumpets.
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.