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Aqua Shard
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On our menu we have a Dry-aged, Hereford beef sirloin. Recently our Executive Chef Dale Osborne visited a farm in Ireland rearing Hereford cattle, along with our butcher Aubrey Allen and a group of chefs from London and Birmingham, to discover first-hand what makes this breed so special.

Dale shares his photos and tells us about the trip.
http://www.aquashardblog.co.uk/spotlight-on-irish-beef/
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We are delighted to be collaborating with Timothy Hatton Architects and Sir David Attenborough in aid of Fauna & Flora International for Christmas. Timothy Hatton Architects have designed a 9-metre high cascading installation using recycled 3D-printed materials, which will be unveiled on Wednesday 16th November. #HumanNature16
http://humannatureinstallation.co.uk/
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For a very short window in spring, the black-headed gulls nest and a limited number of their eggs are available for harvesting. We are really excited to have been able to source some of these wonderful eggs.

These delicacies have been a British tradition for centuries and we are serving them as a breakfast special in a traditional manner – soft boiled, with toast soldiers and celery salt. Gull eggs have a creamer and richer flavour than hen eggs, and the yolks are a vibrant orange.
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To commemorate Her Majesty, The Queen’s 90th birthday, Bars Manager Luca Missaglia has created four Tanqueray No. Ten bottled cocktails, to celebrate four memorable occasions in her life. Each cocktail uses gin and tea, quintessentially British ingredients which also form the inspiration for the interior design in aqua shard.
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