Pittagoras’ name is a fantastically neat way of summing up the Greek restaurant and takeaway, which recently opened up amid the street food businesses at Wharf Kitchen in Jubilee Place.
Co-founder Ilias Georgatos smiles gently as I explain that I’ve worked out the clever pun on Pythagoras (he of the theorem, the hypotenuse and all that half-remembered learning in dreary classrooms).
But, as with everything at Pittagoras, there’s an extra level – a deeper layer that comes together from multiple ingredients.
“There is the wordplay with Pythagoras,” said Ilias.
“But the name also showcases what we are doing. Our first location was in Tooting in a market and we serve our gyros on bread.
“Pitta is bread and, in Greek, the word for market is ‘agora’ – literally selling bread in the market.”
Pittagoras co-founder Ilias Georgatos – image by Jon Massey
the origins of Pittagoras
In similar fashion, the ingredients list for its signature pork gyros – meat in pitta with garlicky tzatziki, tomatoes, red onions, parsley, oregano and fries – only tells a fraction of the story and, for Ilias, it’s a tale that goes back to his roots.
“I’m originally from Kephalonia in Greece and I’m the third generation of my family to be doing the exact same job,” he said.
“My grandfather brought souvlaki to the island in 1956 and by the age of 10 I was helping my dad in the kitchen.
“After I finished school I didn’t study, I stayed next to my father, but at some point I realised I was sick of the job. That’s one of the main reasons I decided to come to London seven years ago.
“But then I was working in kitchens over here and managing restaurants and I realised the thing I’d decided I hated the most was actually the thing I loved the most.
“It was at that time I found my business partner – Gianni Perillo – who had a pizzeria in Tooting Broadway and he wanted to invest in my experience and my family’s heritage.
“That’s how we started out with Pittagoras, about three and half years ago.
“Now we have four locations in Hackney Wick, London Fields, Tooting and at Canary Wharf.
“This latest opening is the next step for us, the biggest operation and we’ve been doing great here – it’s been very busy right from the beginning.
“The beauty is that it works at all times of the day – we know how much customers love our food.
“Most British people have been in Greece at least once in their life so they are familiar with our food.
“It’s also a healthy option – you get a complete meal with the salad and the meat.”
Pittagoras operates at Wharf Kitchen in Canary Wharf – image by Jon Massey
detail in dining
You don’t have to spend long with Ilias to realise Pittagoras is all about detail.
The meat for its chicken and pork gyros is expertly grilled on large vertical skewers and only shaved with a miniature circular saw when the Maillard reaction has transformed the flesh closest to the heat into crisp, unctuous morsels.
Then it’s all about combining the harvest with the right balance of accompaniments in the soft, welcoming embrace of the pitta.
“The first thing to get right is the meat, the bread and the yoghurt, so we bring them all from Greece, although we do use a butcher here in London too,” said Ilias.
“We also make sure we buy the best vegetables we can for maximum taste.
“It can be hard to find the right quality of tomato in the capital, but we have a trick – we buy them on the vine and then leave them out of the fridge to ripen and get a little sweeter.
“For me, the most important thing is what I learned from my father.
“It’s the secret of what he does – he thinks that if he doesn’t like what he’s cooking then he can’t sell it.
“When I’m cooking, the question is: ‘Would I eat it?’. The answer must always be yes.
“To make good food, you need good quality meat, and a simple seasoning – salt, pepper – and for it to be cooked properly.
“In gyros, nothing can hide, there’s no filler, no restaurant sauces to mask tastes.
“My father is very proud of what we’ve achieved here, especially when I appeared on national TV in Greece.
“One Sunday, for a TikTok video, I made a giant gyros and it went viral and I was invited to appear. For a month, I went on every channel and it was madness.
“For someone to appear on TV from the island of Kephalonia, it’s a big thing – a great celebration.
“Growing up with my father, we had our ups and downs but we both love what we do and he still has a restaurant on the island.
“He took a little place from his dad and grew the business to 10 locations before the crisis in Greece.
“Now he has one location but makes about the same revenue as four shops because it’s very popular and people queue.
“He only does a few things – specialising in pork souvlaki – but people really like it, they wait 30 minutes.
“When I take my family over there in August, the restaurant is so busy we don’t get to spend much time with him so I was actually there last week to catch up.
“I ended up working next to him and that’s the way to spend time with my dad.
“It’s very interesting because, after seven years in London, sometimes you forget where you started and you need to get back to those traditional recipes.”
Freshly made pork gyros at Pittagoras – image by Jon Massey
open daily
Open every day, Pittagoras serves up its flavours in boxes for a little over £15 and in wraps for around £11. It also offers loaded fries for about £12.50 and salad boxes for around £10 or £14 with meat.
The restaurant doesn’t serve pork souvlaki as the charcoal necessary to cook it properly (in Ilias’ view) is a complex ask for a unit in the depths of a shopping centre. However, chicken souvlaki is available.
With Ilias’ partner looking after the business side of things, he’s free to focus on his passion – the cooking and the people.
“My top concern is the food, but also our staff,” said Ilias. “I spend much of my time in our branches and I love talking to our staff and customers. We need to see the impact of what we’re selling.
“It’s a passion. We work seven days a week and I take advice from my father who says that if you do everything the right way, then the money will come.
“I think that’s where many people go wrong and fail – as soon as the numbers become more important it’s a problem.
“The day we employ someone who thinks that way is the day I return to Greece.
“That’s my retirement plan, actually.
“I would open a little restaurant in Kephalonia and do the exact same thing.
“My wife thinks I’m crazy, but in some ways this is a hobby for me. I still feel like I’m not really working.
“Pittagoras’ growth has been organic so far – we don’t have investors or loans, just the money we put in.
“We would like to find another location this year to open, which seems about the right pace.”
Chicken gyros salad at Pittagoras – image by Jon Massey
key details: Pittagoras
Pittagoras is located at Wharf Kitchen on the lowest level of Jubilee Place.
The business is open daily from 11am-10pm, with delivery available on the usual platforms.
The vibrant hues of the tartan carpet that greets visitors to Boisdale Of Canary Wharf are a direct link to its owner’s heritage – as potent a visual flavour as its oxblood red walls for locating the mind in a space dedicated to hospitality and relaxation.
There’s always been a solidity about the place, which owes a not inconsiderable debt to the generations of Clanranald Scots who came before and begat its singular owner, Ranald Macdonald.
It’s perhaps one of the reasons the restaurant is celebrating 15 years since opening its doors on the estate.
Appropriate then, that Bosidale has chosen to partner a brand that also boasts significant lineage to garland its outdoor space in recognition of the anniversary.
Flor De Caña has been making rum in Nicaragua at the base of the San Cristóbal volcano for five generations and lends both its flavours and decals to Boisdale’s Tropical Garden Terrace – now open to drinkers and diners.
“We’re lucky to have an extraordinary florist who has helped us create the look,” said Tony Havin, general manager at Boisdale Of Canary Wharf for the better part of eight years.
“Rum felt like the right flavour and then the idea of frozen cocktails came alongside the decision to offer tapas and a menu that’s not so full-on because it’s summer and guests want something lighter.
“The terrace is really a tropical paradise.
“I love Boisdale, it’s so much more than a restaurant.
“The only other place I’ve worked at for this long was at Mirabelle for Marco Pierre White.
“In Canary Wharf we offer such a lot – there’s a thousand whiskies, a great wine list, the food in the restaurant, the live music, the cigars and, of course, the terrace.
“It’s the diversity that first made me excited to work here.
“Not all amazing places have an outside space and the terrace is so important for us.”
Boisdale Of Canary Wharf bar manager Malika Kirchel-Sharper, left, and general manager Tony Havin – image by Jon Massey
icy refreshment at Boisdale Of Canary Wharf
Playful as ever, the terrace menu includes four rum-laced Daiquiris and a pair of Rooster Rojo tequila Margaritas all served frozen to take the edge off the heat for £14 a pop.
There’s a kiwi juice-based mocktail too for £10.
Light bites come in the form of tapas with salt cod doughnuts, black bean and corn empanadas, ham and cheese croquetas, crispy smoked haddock tacos, prawn ceviche and crispy fried whitebait available.
The Jacobite Lunch Menu offers Wharfers one course for £15 or two for £19 with the option to upgrade to a carafe of wine with
the latter for an extra £10.75. But perhaps the most compelling offers come further down the menu.
For £29.95 per person, pairs of diners can order the Surf’n’Turf sharing platter with a whole lobster and a 600g sirloin steak to fight over.
Then, in celebration of the restaurant’s 15th birthday it’s turned the clock back to 2010 price-wise with its classic burger and Scottish margherita pizza both available for just £8.
Executive head chef at Boisdale, Andrew Donovan – image by Jon Massey
creating the food
Andrew Donovan, executive head chef at Boisdale, is the man marshalling the pans behind the scenes to deliver flavours on the plate.
He said: “I’ve been working here for more than 10 years and the Wharf has changed. Boisdale was always an oasis in what was quite a sterile, corporate environment back then.
“But now, as the area has become more residential, it’s been humanised.
“There’s open water swimming, go-karting and rooftop gardens where once there was barren concrete.
“Our terrace has never been more beautiful and that’s because every venue here has had to step up its game.
“Boisdale Of Canary Wharf has always been about being true to itself – an eclectic collection of things that shouldn’t necessarily work together but do.
“We want people to come here and enjoy it whether it’s for a cocktail, some tapas or a three-course meal. You can have all that here and more.
“My favourite dish on the terrace menu is the haddock tacos.
“We take the fillets and trim them down to little goujons that are deep-fried and then served in the little wraps – built so you can enjoy all the elements and the garlic aioli comes through.
“What’s better than a fish finger sandwich?”
Surf ‘n’ Turf: Boisdale is offering diners a whole lobster and a 6oog steak for £29.95 per person – image by Boisdale
mixing the drinks
Dirty vodka Martini devotee Malika Kirchel-Sharper is responsible, as Boisdale’s bar manager, for the refreshment of those frequenting its terrace.
She said: “The highlights are the frozen cocktails including the sweet Manzana Loca, a pineapple and apple daquiri made with Flor De Caña sever-year-old rum.
“The quality of the syrups we are using to make these is really fantastic.
“I’ve been here since 2019 and it’s a brilliant place to work.
“After university I began my career working in pubs including the one that was used to film Bridget Jones in Borough.
“It was lovely, but didn’t really offer cocktails so I came to Boisdale to explore that.
“I love making Martinis, although I’m not a fan of a Pina Colada.”
There are sharp options with maraschino and grapefruit, bitterness with pomegranate and Campari and even a fiery chilli-laced tipple that’s billed as “like snogging fire”.
Frozen daquiris enjoy the sun on the venue’s Tropical Garden Terrace – image by Boisdale
a tempting Tropical Hour…
All can be enjoyed before 7pm on weekdays at double the volume during Boisdale’s Tropical Hour where it’s buy-one-get-one-free on frozen Daiquiris and Margaritas – two for £14.
“We wanted to create something that felt like a true escape,” said Ranald Macdonald, founder of Boisdale.
“The Tropical Garden Terrace captures the essence of summer – sun, flavour, music, and good company – right in the heart of Canary Wharf.
“This is our way of celebrating the summer and our 15-year milestone with the people who’ve made it all possible.”
There are few better ways to escape than via a frozen tipple or two.
In celebration of its 15th birthday, Boisdale Of Canary Wharf is offering diners 2010 prices, £8 each for its Scottish pizza and its standard burger – image by Boisdale
key details: the Tropical Garden Terrace at Boisdale Of Canary Wharf
Boisdale Of Canary Wharf’s Tropical Garden Terrace is now open, overlooking Cabot Square from the restaurant’s lower level.
There’s a lot of bullshit in the world right now isn’t there?
Much of social media is trying to sell you stuff – everything is perfect, ideal, a must, not flawed, cracked reality.
It’s always been there, but perhaps AI is heightening the desperation as it regurgitates the dross we’ve already created, sometimes nonsensically with extra adjectives.
The word imitation is, after all, only a letter away from limitation.
It’s why historical replicas, no matter how good, are always disappointing stand-ins, even on museum shelves.
Fakes are no substitute for the genuine article.
That’s why one chap promoting an art fair didn’t turn my head with a pitch that rested on the event being a “great alternative for those who didn’t get tickets to Glastonbury” because it happened to fall on the same dates.
Seriously? We’re supposed to believe buying prints is qualitatively similar to passionately dancing around a muddy field in the mass shared worship of The 1975?
Who thought that would actually fly?
Fortunately, the mental drag of all this nonsense means, when one does encounter a real gem, it shines ever so much more brightly.
Its co-founders, in interview, had a sense of irrepressible fun about them – the kind of attitude where the important things are taken seriously but without pretension.
Frankly, it’s delightful to attend as a diner and see the meat on those bones.
Brother Marcus’ Marvo Daiquiri blends rum and blackberry – image by Jon Massey
lots to like
The first thing I like is the staff.
They’re welcoming, down-to-earth and laid back in exactly the right kind of way.
Our waiter gives off the impression that he’s only just tried the dishes on offer and has experienced multiple revelations.
It isn’t a studied performance, but genuine enthusiasm and it’s charming.
This brings me to the second thing I like.
For £42 per head, Brother Marcus will take away the chore of actually making decisions on ordering and just bring a selection of dishes, tailored to preference and dietary requirements.
Halloumi and watermelon with seeds at Brother Marcus Canary Wharf – image by Jon Massey
My usual aversion to small plates – which are too often skewed to the restaurant’s benefit, with over-ordering the desired outcome rather than dining pleasure – never extends to mezze.
The East Mediterranean great gift to the world has been sadly distorted by many venues trying to up their spend per head.
Not so at Brother Marcus.
Our waiter takes over and swiftly delivers tap water and a platter of soft pitta breads coated with the zingy herbs and spices of za’atar.
Along with these come dishes of vibrant dips, all dusted with bright and colourful things, plus a little bowl of chilli-laced olives.
The smoked aubergine baba ghanoush is destined at some point to become a controlled substance, given its dangerously addictive properties.
letting Brother Marcus drive…
One of the pleasures of opting for Marcus’ Choice, is not really knowing what’s going to happen.
To help cope with the uncertainty, I order signature cocktail the Marvo Daiquiri (£12.50), a blend of rum, blackberries, ginger juice and lime.
It’s a bouncy character, a little like a Moscow Mule that’s had a dose of spice and burst through a hedgerow on its way to freedom, a potent libation that makes the ensuing cascade of dishes even more amusing.
And come they do.
There’s a Greek salad, pan fried halloumi, a whole grilled bream, lamb saddle souvla and a sliced onglet steak, with baklava to finish.
To help us through, we order wine on tap at a mere £29 for 75cl.
It comes in a plain bottle from Attiki in Greece and lends weight to the fantasy that we’ve stumbled into a popular taverna.
Greek salad with whipped Feta – image by Jon Massey
In fact the terracottas, textured walls and open kitchen all contribute to this feeling.
Yes, we’re in Canary Wharf, but it’s not too hard to dream that beyond the warmly lit walls, just outside, azure waters are lapping at rocky island shores.
I’m further transported by the food itself.
The cooking here is skilled. The Greek salad is sharp and salted with a dollop of whipped Feta.
The halloumi comes piled with sweet watermelon and seeds, dressed with a minty sauce.
The onglet is hot, sexy pink in the middle and doused with chives, while the bream swims in a lime green sea of almond and dill gremolata.
Then there’s the rich and gamey lamb, bounding over its spinach dressing and coated with ouzo and anchovy.
It’s a lot, but everything feels special – a treat to share rather than a problem to divide.
One bite is enough to turn me into an evangelist for each dish, a building crescendo of enthusiasm my poor dining partner has to endure.
But really, it is that good…
The bream left us beaming – image by Jon Massey
mission accomplished
Brother Marcus’ mission was to bring a genuine sense of Mediterranean hospitality to London – relaxation, carefree dining and, most importantly, bold, moreish dishes.
It does this in fine style.
With its weatherproof terrace now open, this should be the hit opening of the summer.
The flavours are excellent, the service faultless and the interior a gentle pleasure on the senses, but is Brother Marcus good value?
Well, at £84 for two, Marcus’ Choice yielded an impressive £145 worth of a la carte choices – basically a discount of 40%.
I was promised a groaning table and, while the furniture was complaining loudly, I certainly wasn’t.
This discount may not be replicated exactly on all occasions – dishes and house decisions vary with Marcus’ Choice – but the quality and variety here makes a compelling case for any Wharfer who cares for their stomach to visit and to do so urgently.
***** (5/5)
Nutty power: the baklava sandwich – image by Jon Massey
a note on dessert at Brother Marcus
At £8.50, the baklava sandwich, filled with rich pistachio ice cream was less a way to round things off and more the climax to the whole meal.
Despite the abundance of syrup and honey cream, this was a showcase of the power contained within these little green kernels and pulled off the difficult trick of using the sweetness as a backdrop to the main event rather than letting it dominate proceedings. Superb.
The rich, juicy onglet – image by Jon Massey
key details: Brother Marcus
Brother Marcus is located at the base of the YY London building in Reuters Plaza, Canary Wharf.
The venue is open from 7am-11pm on weekdays, from 9am-11pm on Saturdays and from 9am-9pm on Sundays.
For a period of 12 weeks, the restaurant will be revisiting some of its most popular tasting menus, sprucing them up and presenting them as five-course midweek options for diners to enjoy.
tell me more
Each menu will be served Tuesday to Thursday for a fortnight at the Chancellor Passage venue, which overlooks the waters of the recently rechristened Eden Dock.
The midweek offer costs £35 per person – image by Six By Nico
what’s the incentive?
The restaurant is offering all of its Six Club menus at the rate of £35 per person, with the option to add on a sixth course for a supplement.
The offer is ideal for office lunches, midweek catch-ups or dates on a school night as we enter summer socials season.
what’s on offer now?
First up is a reimagined version of the menu that helped Six By Nico make its name.
The Chippie is a celebration of the UK’s national dish, with takes on chip shop classics.
Diners will start with Chips, Cheese And Curry Sauce before sampling Monkfish Scampi, Steak Pie and Smoked Sausage with the sweet conclusion of Deep Fried Mars Bar.
There’s also the option to add-on Fish Supper, which includes salt and vinegar scraps as the extra sixth course.
A flight of wines, with glasses from Chile, Austria, Portugal and Italy, is available alongside the dishes too.
The restaurant offers tasting menus on a theme – image by Six By Nico
and to look forward to at Six By Nico
While final announcements haven’t been made, other menus coming to Canary Wharf may include New York, Guilty Pleasures, Tokyo, Down The Rabbit Hole and Amalfi Coast.
Follow @sixbynico on Instagram for the latest updates or head to the restaurant’s Facebook page.
they say
“Canary Wharf has embraced Six By Nico since day one and the Six Club is our way of giving something exciting back,” said the restaurant chain’s founder and CEO, Nico Simeone.
“These menus helped define who we are, and we’re thrilled to bring them back in a way that’s accessible, affordable and packed with flavour.”
The Chippie includes a take on a smoked sausage – image by Six By Nico
key details: Six Club Summer Series
The Six Club Summer Series dining festival runs at Six By Nico Canary Wharf until September 2, 2025, with menus changing every two weeks.
The Chippie will be available until June 19, 2025, on Tuesdays, Wednesdays and Thursdays.
The five-course menu costs £35 with the option to add a sixth course for £8. Wine flights, cocktails and snacks are also available at an extra cost.
In 1968 sci-fi flick Barbarella, Jane Fonda’s eponymous character is at one point entombed in the Exsexsive Machine – a contraption intended to kill her with orgasmic waves of pleasure when some kind of diabolical tune is played by its creator, Durand Durand on his futuristic musical keyboard.
Fortunately, Barbarella proves too much for the dubious device, causing it to burst into flame to the profound disappointment of its creator.
When first broadcast on the BBC, a decade after its creation, the film was potent enough to immediately prompt a nascent pop trio in Birmingham to name themselves Duran Duran in honour of the antagonist and his piano-wielding ways.
While they’ve so far failed to kill anyone with the pleasure of their output (at least to our knowledge), it’s a demonstration of the movie’s power to inspire.
Even 57 years after it first hit the big screen, it remains a cultural icon with some clout.
How do we know? Well, Canary Wharf is about to get its very own Barbarella.
opening Barbarella at YY London
Located on the lower two floors of the YY London building in Reuters Plaza, the venue is set to open its doors on June 20, 2025, and already there’s a playfulness about proceedings.
Part of Big Mamma Group – which operates the likes of Ave Mario, Jacuzzi, Gloria Shoreditch and Carlotta in the capital – there’s a sense the east London venue will be every bit as larger-than-life as the camp classic that inspired its identity.
A conversation with Enrico Pireddu, managing director of Big Mamma’s operations across Europe, does little to suppress that notion.
Born in Sardinia, he studied electrical engineering before falling into hospitality and “going on an adventure in France”. Joining the company in its early days, he grew with them, taking charge of East Mamma in Paris in 2015.
“Then, in 2018, I went to London to open our first restaurant there, moving with my Argentinian wife who I’d met in Paris and my French cat,” said Enrico, who has since added “a beautiful English daughter to the mix”.
“Then I started as operations manager for the UK, London has been the biggest adventure of my life.
“There are so many brilliant professionals and you can learn a lot.
“When I became managing director in the UK, I tried to bring everything I learnt to it.
“The key is to know your market and knowing what to do to make a difference.
“It has not always been easy and I’ve made a lot of mistakes, but I’ve learnt a lot about business, leadership and I’m still learning every day.”
Big Mamma Group’s Enrico Pireddu – image by Joann Pai / Big Mamma Group
growth and expansion
Big Mamma feels very much on an upward trajectory.
Canary Wharf will be its 30th restaurant, having already seen venues open beyond the capital in Birmingham and Manchester.
But rather than stick to replication, the group’s approach relies instead on tailored offerings.
“The restaurants are all different and we’re very site driven, so we have to feel the vibe,” said Enrico.
“Barbarella is on the waterfront – it has two floors and there are many things that make you feel it’s a great opportunity.
“The idea for the restaurant is to reflect the golden age of Italian cinema and its eccentricities.
“It’s a world we want people to step into.
“Canary Wharf is a fascinating area – it changes very fast, it has a lot of life and culture.
“We’ve been watching its transformation and a lot of our chefs in London have lived in the area.
“Many have asked to come and work in Barbarella.”
Members of the Barbarella team post at Bokan on the Isle Of Dogs. We’re not sure, but it’s unlikely Canary Wharf’s towers will be decorated like this for the opening – image by Haydon Perrior / Big Mamma Group
stories of the interior
At this stage, we can neither confirm nor deny the presence of an Exsexsive Machine on the premises.
It’s also unclear whether the playlist will include all of Duran Duran’s back catalogue, or just a few of the hits.
What we do know is that there will be chocolate brown silk walls, a mirrored bar, a three-metre wide amber chandelier, silver curtains, a mirrored reception desk, a chromed lounge and a gold-framed open kitchen.
The latter will be the domain of Roman chef Marco Rastelli, hailing from the same city where producer Dino De Laurentiis built his original studios, home to Barbarella and countless other vivacious shoots.
“The food is a very important story,” said Enrico.
“Everything is homemade and we’re very proud of it. We might have an idea what we want to do, but we also change depending on the chef. We take inspiration from everywhere.”
Diners can expect a series of “twisted classics” including the likes of Italian tomato tatin with Parmigiano cream and a pizza selection that changes daily.
Secondi include buttered Cornish lemon sole filleted tableside to share and a selection of steaks from butcher Phillip Warren, ranging from a tender fillet to a 1.2kg T-bone.
beyond spaghetti
“Personally, the first thing I’ll be ordering is the metre-long spaghettone,” said Enrico, praising the extra-thick version of spaghetti that’s perhaps set to be the restaurant’s signature dish.
“We also have a big wine list, all Italian, with a lot of big-name labels.
“To round things off, I’d probably have the tiramisu with a pistachio espresso martini.”
Even though much of the branding is slanted towards the sexy, glam 1970s camp of the kind of film that inspired its name, Barbarella also aims to be a welcoming environment for all.
“You can definitely bring your whole family here,” said Enrico.
“We will provide everything you need when you’re out with the family at the weekend.
“For example, Sunday lunch is inspired by when your grandmother invites you and everyone else over – that long table with the whole family sitting together.
“We have a lot of families on Sunday in our restaurants and we love them, whether that’s a booking for three people, four, seven, eight or even 50.”
While much of Barbarella remains under wraps for now, the potted jungle that has arrived outside is a statement of intent –a wild counterpoint to the comparatively neat Eden Dock. This place could well be a riot.
key details: Barbarella
Barbarella is set to open at YY London in Canary Wharf’s Reuters Plaza on June 20, 2025.
Those seeking more details should subscribe to Big Mamma’s newsletter for
further updates. You can also find details of the group’s other restaurants in London on its website.
But these arrivals are very much in the vanguard of a cascade of launches to come.
With Union Square acting as a wide boulevard through to the eastern edge of the estate – picnic and ping pong tables already attracting a healthy flow of Wharfers – it’s perhaps the ideal time for Signorelli to arrive in the neighbourhood.
“The message is simple,” said Rebecca Rosmini, CEO of Signorelli, which she founded with husband Alberto a little over 10 years ago.
“We do great coffee, pastries, focaccia, cakes, cookies and biscuits.
“In Italy, you have places where you buy your croissant and your coffee, have a chat with a neighbour and then go on with your day.
“Our recipes are Italian-inspired – the ethos is very much from Alberto’s mum’s way of cooking – but we’ve adapted them for the UK market.
“Our coffee is fantastic, Italian blends and roasts, different to much of east London where there has been a trend for darker roasts.
“Our espresso is really lovely.”
Signorelli co-founder and CEO, Rebecca Rosmini – image by Jon Massey
the learning curve of Signorelli
Wood Wharf will be the fifth branch in what has become a finely tuned east London operation.
However, Signorelli’s genesis was not without its learning curve.
“My background is as a surveyor in commercial real estate,” said Rebecca, originally from Hartlepool.
“My mum started investing in residential property in the 1990s and needed a mini-me to go around building Ikea furniture for her.
“I still like doing that – it gives me a very tangible before-and-after feeling and you can see the results immediately.”
Joining the Tesco graduate scheme having mastered the allen key, Rebecca forged a career with the supermarket giant before a move to Sainsbury’s property team.
She then founded RSR, her own commercial real estate advisory company, that has since worked with the likes of Deliveroo, Asda, Boots and local authorities.
“After starting the business, I met Alberto, an agronomist – he moved to London to look for a job because it wasn’t the right time for me to relocate,” said Rebecca.
“Then he started baking at home. He can be very obsessive and it got a bit out of control.
“We started giving out baked goods to our neighbours, then we started doing picnics and having big dinner parties at home in our tiny flat in Camden.
Freshly baked loaves for sale – image by Jon Massey
“People started joking that we should have our own catering company.
“One day, an Italian pizzeria company approached me to find a site in London and they were looking for a manager, so I put my husband forward.
“We went on a journey with them and went through the process of finding locations but we discovered they wanted to import frozen food from Italy and defrost it here to serve.
“That wasn’t what we wanted, so we parted ways.
“Alberto was so disappointed. He’d spent six months developing recipes and was really down, so we thought: ‘Stuff it, let’s do it ourselves’.
“I knew that East Village in Stratford was launching retail units and thought we should go and have a look.
“I hadn’t been back since my time at Sainsbury’s and it was October 2014, windy, cold and empty.
“There could have been tumbleweed.
“There was no transport hub, no retail – I just didn’t see it. But Alberto thought it was perfect.
“He said I should imagine it, that it was just like Italy – pedestrianised with water and trees – that it would all be about people walking, talking and interacting.
“I made peace with it.
“We designed the unit ourselves, it immediately felt like home and we had friends popping in to help.
“The Ikea skills came back too and then the vinyls came down, even though I didn’t really feel ready to have people in.”
Filled focaccia at Signorelli – image by Jon Massey
opening the doors
“It was carnage,” said Rebecca.
“We had no idea what we were doing and, before we opened, I suddenly decided we were going to do scrambled eggs, because that was what people needed.
“We looked up how Jamie Oliver did them and then we opened.
“We forgot to hire people, so we had a queue out of the door and people came to help us.
“We had lawyers and accountants, some vegetarian, cooking sausages – we didn’t even know that you had to prep food ahead of service.
“We were cooking like you would at home – we just thought it would be the same.
“We went on a three-year learning curve and there were so many terrible stories along the way.
“I think it was the community that made us survive – we had so many people rooting for us.
“People wanted us to succeed and I was blinded to how crap we were. It took a long time.”
Latte art on the coffee – image by Jon Massey
fighting for Signorelli
In the end, the pandemic was part of the solution. The first lockdown provided a forced stop, time to rest, regroup and rethink.
“I always say we’ve had two businesses – the crap one from 2015 to 2020 and then 2.0,” said Rebecca.
“We decided we were determined to fight for Signorelli – we had put so much into it and we weren’t just going to kill it.”
Salvation began with a serendipitous decision taken in 2019 to install a serving window out onto the street.
This reopened in April 2020 to serve pastries and coffee. People queued in socially distance fashion.
Back as a small team, with Alberto – as ever – baking overnight, Signorelli had two baristas serving and Rebecca doing deliveries in her trusty 25-year-old SEAT. It was a fresh foundation.
Suffering “PTSD” from the smell of burnt eggs, they resolved never to offer brunch again and set out on a new path – baked goods, coffee and alcoholic drinks for later in the day.
The arrival of the couple’s second child prompted another change as Signorelli opened its Bakehouse, centralising production in part to allow Alberto to work fewer antisocial hours.
Instead, the new direction was the catalyst for creating the current shape of the business, allowing greater capacity for more staff and the founders to step back a bit from the day-to-day.
The cafe serves coffee, pastries, sweet treats and savoury options – image by Jon Massey
a complex symphony
“No-one in our baking team trained as a baker – they have all learned in our business and they’re doing an amazing job,” said Rebecca.
“It’s like a perfect symphony – you just watch them and everyone knows their role.
“We chose Canary Wharf for our latest expansion because it’s about 15 minutes from the bakehouse by cargo bike for deliveries.
“In lockdown, my husband, me and our little boy came to E14 a lot – we used to do these really long walks along the canal.
“Both Alberto and I grew up by the sea, so being close to the water felt familiar.
“Our strategy now is about creating mini pods of branches to grow Signorelli and we’d love to create one in Canary Wharf.
“It’s always been my husband’s dream to recreate the town squares of Italy in the UK, bringing people back to the table, to conversation.
“The Wharf allows us to share that energy.
“We are so much about getting people together, getting them off their phones and getting them to talk to one another.
“It requires patience and you can’t go into it expecting a quick turnaround.
“It’s a journey that you go on with the landlord, with the community, and everyone needs to work together to make it come alive.”
Stuffed with tomatoes, pesto and mozzarella – image by Jon Massey
sustainable baking
Signorelli’s arrival in Canary Wharf also brings with it catering services and celebratory cakes, all delivered with a consistent focus on sustainability and healthy ingredients.
“The Italian philosophy is to have really good raw produce from rich soils, then you can create something really amazing from just three or four ingredients,” said Rebecca.
“We’re not about cutting costs to produce a better margin.
“We’re really happy to accept less profit on our baked goods to deliver better quality.
“My rule is that if I wouldn’t feed it to my three-year old, then I will not feed it to my customers.
“We guard massively against ultra-processed foods, although we haven’t yet found an alternative to Nutella, so there is one naughty thing.
“We also monitor our waste really carefully.
“We’re always looking to re-use anything that goes unsold, but is still delicious.”
Signorelli Wood Wharf is located in West Lane off Union Square, Wood Wharf – image by Jon Massey
key details: Signorelli Wood Wharf
Signorelli Wood Wharf is located at 5 West Lane off Union Square and is open every day from 7am-7pm.
The bakery and cafe operates a “once it’s gone, it’s gone” policy to minimise food waste with customers seeking pastries advised to visit before noon for the full range.
The launch of an aparthotel in Canary Wharf is a smart move.
Those wishing to live on the estate long-term already had two options – they can buy a property from Canary Wharf Group or rent one through it’s subsidiary Vertus.
Short-term visitors can, of course, stay in Water Street at Tribe. But now Wood Wharf also offers something in between.
Vertus Edit, which celebrated its official launch this month, houses 378 studios of varying sizes split across two buildings in West Lane, overlooking Union Square for short or extended stays.
That could be for one night or six months and every inch of its design embraces that level of flexibility.
In contrast to trad hotel rooms, guests get fully equipped kitchens and access to communal rooftop spaces as well as more intimate lounge and terrace areas.
Please clean my room – a wooden sign for the door at Vertus Edit – image by Jon Massey
comfort at Vertus Edit
This is a place laser-focused on the comfort of its inhabitants whether they’re just passing through or living in Wood Wharf for a while – perhaps visiting family or working locally.
On my stay, we’re allocated a “Cosy” studio for a single night.
While this is the second smallest on offer, its 257sq ft feels palatial in comparison to many hotel rooms with an expansive bathroom and shower.
The strip of kitchen running from the door to the bedroom includes an oven, a toaster, a kettle, a proper four-burner hob and a real fridge – enough to cook a complex meal.
In-room, what Vertus delivers best is functional luxury.
Aside from the colourful East London Printmakers artworks, the aesthetic is plain, even minimal. But what is provided in spades is quality.
The furniture and appliances have a solidity, a dependability about them, which promises reliability – a kind of subtle reassurance to aid a good night’s sleep in the supportive cloud of the bed.
Rooms at the aparthotel are decorated in a cosy, minimal style – image by Vertus
a clean, green stay
Sustainability is here too.
My room features toiletries supplied in refillable metallic dispensers from Kankan.
Nothing feels throwaway.
Chief among Vertus Edit’s attractions is its location.
About five minute’s walk from the eastern exit of the Jubilee line station, it’s within easy reach of the whole of Canary Wharf and much of central London thanks to the area’s transport links.
But a close second is definitely the facilities on offer.
While the rooms are relatively neutral in their design, the lounges, co-working spaces, meeting rooms and private dining space pop with personality.
There are rich colours, exotic wallpapers and even a neon ice lolly installation (it’s art).
Its facilities for guests to do their own laundry, an honesty market pantry system for ingredients, snacks and drinks plus a gym for workouts really cement Vertus Edit’s proposition for practicality.
It may not feature some of the trappings of a traditional hotel (although staff are always on hand), but the clear depth of its communal spaces marks it out as something special.
Then, of course, there are all the benefits of being moments from Canary Wharf’s increasingly vibrant offering.
And with more to come in Wood Wharf, stays will only get better.
The spaces are decorated with art by East London Printmakers – image by Vertus
key details: Vertus Edit
Rates at Vertus Edit vary depending on the date and length of stay, but those booking can currently get 15% off using code HELLOEDIT in celebration of the aparthotel’s launch.
Canary Wharf is built on connections, creating a community of people and organisations with opportunities to come together, grow, evolve, discuss, create ideas and make things happen.
From large team meetings and workshops to corporate parties, private dining, team bonding and more, we’ve got the space and the opportunities to showcase, engage, impress and bring people together.
Looking for the right location for your next event?
Bask in the rays on the terrace at No 35 Mackenzie Walk – image by Canary Wharf Group
celebrate outdoors in Canary Wharf
>> When the sun starts shining, it’s time to head outside and Canary Wharf has some amazing venues with outdoor space to arrange an alfresco meet-up…
The Boathouse
Harbour Quay Gardens / Wood Wharf
Inspired by intimate speakeasies and chic Parisian jazz clubs, The Boathouse boasts modern facilities, stylish décor and a large rooftop area with ample seating.
Max Capacity – 25 seated, 200 standing
bookings@boathouselondon.co.uk
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The Parlour
Park Pavillion / Canada Square
This is a gorgeous bar and restaurant perfect for both daytime and evening events with its large terrace.
Max Capacity – 200 seated, 550 standing
info@theparlourbar.co.uk
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Humble Grape
Mackenzie Walk
This venue boasts more than 400 artisan wines on its list, innovative cooking in its kitchen and private hire spaces.
Max Capacity – 90 seated, 120 standing
events@humblegrape.co.uk
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Hawksmoor Bar
Water Street / Wood Wharf
The water-level floating bar and events space offers a variety of different options including a beautiful outdoor terrace.
Max Capacity – 300 standing
woodwharf@thehawksmoor.com
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BrewDog
Churchill Place
Whether you’re planning a business meeting, private party or special celebration, BrewDog Canary Wharf is ideal.
Max Capacity – 310 seated, 510 standing
canarywharfbar@brewdog.com
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GoBoat
Churchill Place
Enjoy a team social with a difference aboard your own self-drive boat, cruising the waters around Canary Wharf.
Boat Capacity – 8
ahoy@goboat.co.uk
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Emilia’s Crafted Pasta
George Street / Wood Wharf
Walking into this venue is like entering a bustling trattoria in Italy’s Emilia Romagna region, with all the plentiful food and drink options one would expect. There’s also an alfresco space for outdoor dining.
Max Capacity – 60 plus 24 seated outside
hello@emiliaspasta.com
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No 35 Mackenzie Walk
Mackenzie Walk
No 35 Mackenzie Walk is a lively bar and restaurant – the perfect spot for large scale breakfast or brunch events, seated three-course dining or drinks receptions with DJ and substantial canapés or finger food.
With a dedicated events team on hand to help organise your event, they have tried and tested menus and packages to suit all occasions. The large bar and extensive south-facing waterside terrace makes it a perfect summer party destination.
Max Capacity 90 seated, 300 standing
reservations@no35mackenziewalk.co.uk
TRIBE Hotel offers hospitality at its on-site bar and restaurant, Feels Like June – image by Canary Wharf Group
stay in Canary Wharf
>> For Summer Socials that stretch into the night, why not book a place to stay and cut out the commute in the morning?
TRIBE Hotel
Water Street / Wood Wharf
With 312 rooms set across six floors, this venue also boasts a 24-hour, free-flowing ‘Social Hub’ plus dining and event destination Feels Like June which can seat up to 220.
Rooms To Book – 312
reservations.canarywharf@mytribehotel.com
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Vertus Edit
Union Square / Wood Wharf
Opened in March, Vertus Edit offers guests a choice of 378 studios across two buildings in West Lane with rooms ranging in size from 200sq ft to 301sq ft.
Each comes with a fully-equipped kitchen, dining space, comfy double beds, super-fast wi-fi, and a bright bathroom with a walk-in shower and complimentary toiletries.
Guests can enjoy shared spaces, including a lush garden lounge and landscaped terrace, co-work, gym, meeting rooms and private dining rooms.
Rooms To Book – 378
reservations@vertusedit.com
Dishoom has plenty of options for group bookings – image by Canary Wharf Group
fine dining for Summer Socials
>> Food is at the heart of a good celebration and Canary Wharf offers an extensive range of options for group bookings, ideal for team lunches or larger gatherings
Blacklock
Frobisher Passage
Nestled beneath the train tracks of the North Dock in Canary Wharf, Blacklock is perfect for group dining, serving up sharing plates of chops, succulent steaks and plenty in between.
Max Capacity – 120 seated
canarywharf@theblacklock.com
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Brasserie Marceline
Water Street / Wood Wharf
Planning an event? French cuisine specialist Marceline has the perfect space for it. Choose from the elegant main dining room, their waterside terrace, or semi-private and fully private dining rooms.
Max Capacity – 400 standing
events@marceline.london
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Din Tai Fung
Crossrail Place
A Taiwanese restaurant and bar where award-winning Xiao Long Bao soup dumplings meet group dining perfection. There’s even a private space that can accommodate up to 16 guests.
Max Capacity – 130 seated
canarywharf@dintaifung-uk.com
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Food at Caravan – image by Canary Wharf Group
Caravan
Reuters Plaza
Located in the heart of Canary Wharf, sitting alongside Konstantin Grcic’s iconic Six Public Clocks artwork, Caravan Canary Wharf delivers superb all day dining.
Max Capacity – 150 seated
events@caravanrestaurants.co.uk
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Dishoom
Water Street / Wood Wharf
Nestled in a little corner of Wood Wharf, Dishoom brings to life the glittering-shimmering, big-business, metropolitan scene of ‘70s Bombay. Perfect for groups.
Max Capacity – 40 on terrace
reservations@dishoom.com
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Hawksmoor Wood Wharf
Water Street / Wood Wharf
Hawksmoor’s dedication to flavour and ethical sourcing has seen the venue achieve the highest rating from the Sustainable Restaurant Association. The venue boasts a 150-cover restaurant, a 120-cover bar and private dining room for up to 20 guests
Max Capacity – 150+ seated
woodwharf@thehawksmoor.com
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Kricket
Frobisher Passage
Tucked beneath the DLR in Canary Wharf, a reimagined space combines new and unique design. Kricket offers a vibrant setting for groups. Known for its modern Indian food, the menu is perfect for sharing.
Max Capacity – 80 seated
events@kricket.co.uk
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Roe
Park Drive / Wood Wharf
Set across three stunning floors with a wrap-around terrace, Roe offers
event spaces overlooking the water – perfect for private dining or special occasions.
Max Capacity – 250+ seated
events@roerestaurant.co.uk
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Mallow
Water Street / Wood Wharf
This 100% plant-based restaurant in the heart of Wood Wharf serves seasonal, sustainable food, inspired by cuisines from all over the world. The first floor is available for private hire, with movable seating to assist in creating memorable gatherings.
Max Capacity – 100+ seated
canarywharf@mallowlondon.com
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Patty&Bun
Park Drive / Wood Wharf
This is your one stop shop for an epic team lunch, boozy bash or even
full venue hire for something more bespoke. The team can tailor menus and packages to help your event run with ease.
Max Capacity – 60 seated
canarywharf@pattyandbun.co.uk
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Wahaca
Park Pavillion / Canada Square
Wahaca brings the vibrant energy of Mexico to Canary Wharf. Available spaces include a bookable private terrace bar overlooking the park and exclusive venue hire.
Max Capacity – 180 seated
canarywharf@wahaca.co.uk
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The Ivy In The Park
Canada Square
The venue offers a range of options for group bookings including two private dining spaces decorated in vivacious botanical style. The first floor is also available for hire.
Max Capacity – 50 seated
events@theivy-collection.com
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Roka
Park Pavillion / Canada Square
Roka Canary Wharf offers several versatile spaces for your events. The dining room features elegant interiors and a central robata grill, for dining groups of up to 60 guests or 120 when hired exclusively.
Max Capacity – 120 seated
infocanarywharf@rokarestaurant.com
Fairgame offers games, street food and fairground-themed bars – image by Canary Wharf Group
competitive socialising
>> Action-packed gatherings are an increasingly popular option for groups looking to add an extra layer to their events. Check these Canary Wharf options out…
The Cube
Charter Street / Wood Wharf
Combining intense physical and mental skill, The Cube pushes the boundaries of immersive gaming. Based on the Bafta-award winning TV gameshow, players must master balance, speed and judgement across seven games.
Max Capacity – 440
groupbookings@bookthecube.com
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Pitch Wharf
Churchill Place
Pitch Wharf is a dynamic, multifunctional venue with a stunning waterside terrace, designed to host events of all sizes. Guests can enjoy
everything from virtual golf games and Mario Kart in their immersive bays to roulette and shuffleboard, creating a unique blend of energy and competition.
Max Capacity – 400
events@pitchldn.co.uk
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K1 Speed
Cabot Place
K1 Speed is one of the UK’s most trusted corporate event providers, offering an exhilarating indoor go-karting experience in Canary Wharf. Featuring over 500m of track, next-generation electric karts, and an exclusive bar and lounge area, K1 Speed is the perfect choice for your next event.
Max Capacity – 150
sales@k1speed.com
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Fairgame
Fisherman’s Walk
Classic fairground games, reimagined. One unique, immersive experience. This is the funfair… exactly like you don’t remember. With games and drinks packages starting from just £41pp, get in touch with the team now to discuss your next event or social.
Max Capacity – 600
events@wearefairgame.com
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Electric Shuffle
Cabot Square / North Colonnade
Bringing together groups of up to 350 guests can be a hassle, but it doesn’t have to be. Electric Shuffle’s high energy tournaments are the ultimate team-building activity
that’s sure to make you the hero of the office party. Located in the heart of Cabot Square, their venue
features two stylish bars, 10 cutting-edge, digially enhanced shuffleboard tables, and vibrant interiors, perfect for turning good nights into great ones.
Max Capacity – 350 standing
bookings@electricshuffle.com
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Clays
Cabot Square / Wren Landing
Take a shot at a fantastic interactive experience and make Clays your target for a guaranteed fun-filled
event that everyone will love. All packages include unlimited gameplay in private or semi-private shooting pegs, fully loaded with
delicious food and premium drink options. Set in a spectacular cocktail bar where you can enjoy dancing and post-game celebrations all in one place.
Max Capacity – 330
events@clays-group.com
Boisdale Of Canary Wharf is ideal for Summer Socials that stretch into the evening and beyond – image by Boisdale
Summer Socials lates…
>> Summer Socials need not end early evening – Canary Wharf has plenty of venues where the party can go on into the small hours…
Soma
Frobisher Passage
A modern and minimalist take on the classic speakeasy, Soma serves drinks inspired by the Indian subcontinent and beyond. In 2022, Soma Soho, the sister to the brand’s new Canary Wharf bar, was voted Best Bar at the GQ Food And Drink Awards. This is a hidden gem – elegant and understated – just waiting to be discovered, a favourite of those in the know.
Max Capacity – 50 standing
canarywharf@hovarda.london
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Hovarda
Water Street / Wood Wharf
Hovarda, the iconic Aegean restaurant and bar that’s already turned heads in Soho, has arrived on the Wharf and it’s everything you’ve been waiting for. Nestled in the trendy Wood Wharf district, this isn’t just a place to eat – it’s an experience.
Max Capacity – 250 standing
canarywharf@hovarda.london
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Pergola On The Wharf
Crossrail Place
Pergola On The Wharf is a botanical waterside Eden, grown for naturally good times. Flooded with natural light via floor-to-ceiling windows, strewn with vines and ferns, the indoor space is home to two bars, a beautiful open kitchen and a private dining room.
Max Capacity – 700 standing
events@incipio-group.co.uk
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The Alchemist
Reuters Plaza
The Alchemist Canary Wharf is a creative cocktail bar and restaurant with theatre and immersive experiences at its core. Cocktails include serves that change colour, smoke and even levitate. The food menu takes influence from South East Asia and the Americas with playful versions of much loved dishes. The vibrant location has live DJ’s throughout the weekend, playing disco house, classic house and soulful tracks.
Max Capacity – 300 standing
reservations@thealchemistbars.com
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Brera Lounge
Cabot Square
Located next to the fountains in Cabot Square, Brera Lounge offers a captivating escape. Guests are invited to indulge in the flavours of authentic Italian pizza, expertly crafted cocktails, and the calming
ambiance of premium shisha beside rushing water.
Max Capacity – 200 seated
tasso@italika.co.uk
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The Cocktail Club
Cabot Square / Wren Landing
The venue benefits from a large,
open-plan space with eclectic interior design and a large outdoor
terrace. Have Champagne roaming on trays for your guests’ arrival and why not surprise them with a couple of immersive circus acts. Expect swinging lamps and a large range of cocktails.
Max Capacity – 200 standing
info@thecocktailclub.com
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Boisdale Of Canary Wharf
Cabot Place
A lively restaurant and music venue serving modern British food, comprising of the UK’s largest whisky bar, a garden terrace, the Hine bar, a cigar lounge and library, overlooking Cabot Square with the City’s skyline in the distance. There are multiple spaces available for private hire within the venue.
Max Capacity – 250 seated
reservations@boisdale-cw.co.uk
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COMING SOON
Canary Wharf never stands still and Mediterranean venues Barbarella and Brother Marcus at YY Londonplus Lina Stores in Crossrail Place will soon be opening their doors to offer further options…
Muscles can be trained by progressively overloading them.
In response to the greater weight or number of reps, the body is prompted to respond – growing in size, strength and capability.
It’s an apt analogy for Third Space’s approach to its offering.
The last time I sat down with David Burrow, senior general manager at Third Space Canary Wharf, Europe’s largest luxury health club, was about to embark on a major renewal project.
Changing rooms were refitted, showers replaced, saunas and steam rooms upgraded, lighting boosted and tweaked, flooring improved and training areas refreshed with new equipment including weights and cardiovascular fitness machines.
But seemingly the Canada Square club has barely taken a rest before plunging into its latest round of upgrades.
It’s a case of going straight into the next set.
“We’ve converted the space at the front of the club, which used to be The Pearson Room, into a beautiful Reformer Pilates studio,” said David, who is in his ninth year managing the club.
“It overlooks the wonderful grass square through floor-to-ceiling glazing, which really adds something to the class experience – it’s a design feature.”
Third Space Canary Wharf’s senior general manager, David Burrow – image by Jon Massey
responding to members’ needs
The conversion is in response to demand.
Reformer Pilates, which makes use of spring-loaded beds to resist or support an individual’s movement, is booming right now, with businesses popping up across the capital.
The latest studio doubles the club’s provision at its main Canary Wharf site – both spaces a response to the demand seen since launch at its nearby Wood Wharf branch.
“We knew it was going to be popular, but the demand is incredible,” said David.
“We run classes every hour, on the hour in all three of our studios and we’re also expanding our programme throughout our other clubs beyond the Wharf because it’s what our members want.
“There’s a waiting list for almost every session.
“What’s been key for us is having the right quality of instructor.
“As a piece of apparatus, Reformers are pretty standard but having someone with the right level of experience is what keeps people coming back.
“The success of Reformer Pilates at Third Space has been driven by our instructors and they are absolutely sensational.
“They are all different and deliver their own style of training but at a level of quality our members expect.
“We provide high end Reformers, but it’s the teaching that’s incredible and helps members be the best version of themselves, while feeling they can really connect and progress.”
The square-facing studio isn’t the only addition to the front of the club.
Next door is a lounge space that’s also proving popular.
“In response to flexible working we’ve tried to create a place where people can find a happy medium between using a laptop and socialising,” said David.
“We’ve got soft-seating areas for people to relax and have conversations, and we’ve got a breakfast bar where people can work.
“It’s been another hugely popular addition and soon we will open a balcony area off it that people will be able to use too.”
The new Recovery Spa – Third Space
stars of the Recovery Spa at Third Space
Perhaps the most substantial change in recent weeks at the venue has been the reopening of the venue’s spa, now with a very clear focus on recovery.
Open to both members and non-members alike, it’s a tranquil space away from the more intense areas of the club.
David said: “We’ve changed it from something more traditional into a Recovery Spa for regeneration and renewal.
“We do all the things you’d expect such as facials, aesthetic treatments, massage and acupuncture, but we’ve also added new features such as Cryotherapy, Red Light Therapy and a Vibroacoustic Bed.
“We test all of these things thoroughly before making the decision to include them in our offering.
“We’re always sceptical. I went to try the bed and it was a really fascinating sensory experience.
“In the middle of the afternoon I was wide awake, thinking there was no way it would make me fall asleep.
“But I got on it, switched it on and a minute later I was out.
The spa includes a Cryotherapy chamber that can take up to two people – Third Space
“There was a tap on my shoulder 25 minutes later and I woke up.
“It’s a very clever tool and you can have different programs with different frequencies, depending on what your aim for the session is.
“The benefits of good sleep are so enormous and people are increasingly aware of that.
“You need rest and repair time to function properly and this bed helps people access that.
“Another thing that can help people in many different ways is our new Cryotherapy chamber that can take up to two people.
“They step into a space chilled to -85ºC and it shocks the body into simulating recovery with a euphoric feeling that’s incredible.
“It’s short – you can go in for three minutes and your skin temperature drops significantly.
“It can be challenging, but you come out feeling great.
“The demand for that and cold plunges is increasing everywhere and it’s a must if we’re going to provide an area where people can recover and regenerate more effectively.
“Wellness – feeling better and being better – is so important to people and I think that’s a good thing – the right direction of travel for our industry.”
Third Space is currently giving new members at Canary Wharf their £100 joining fee back as club credit to spend on its products and services such Natural Fitness Food, personal training, Recovery Spa treatments and more...
rocking Hyrox and more
Speaking of the future, these changes are far from the end of the story, with competitive exercise concept Hyrox inspiring the next move.
“We’ve got another project that will almost double the size of our free weights area, adding on a Hyrox studio – the first gym to have a space dedicated to the sport,” said David.
“Although the contests are about sport and the drive to achieve, there’s a huge communal element to it, so competitors are both doing better physically and feeling better because you have that community there.
“The process of change is non-stop and we’re constantly reviewing feedback from our members and data on what they use.
“Some people love the dynamism of a Yard WOD at peak time in Canary Wharf. Others prefer something more chilled.
“What we want is an offering that allows everybody to be the best version of themselves.”
Red Light Therapy is also on offer – Third Space
key details: Third Space
Third Space membership for The Wharf including full access to its Canary Wharf and Wood Wharf clubs currently costs £230 per month.
Group membership including all sites excluding Mayfair costs £279 per month, with an all-club deal costing £305.
Members receive 25% off their Recovery Spa booking included with membership.
You do not need to be a Third Space member to use the spa with sessions available to book online.
For Wharfers who’ve been around the sun a few times, catching its rays on the terrace with a pint of bad lager outside The Slug And Lettuce in Reuters Plaza was an essential – if oft messy – rite of passage.
Tucked away to the right of the main exit from Cabot Place and Canada Place shopping malls en route to the Jubilee line, it was an ever-present temptation – a detour via dependable, if not luxurious debauchery.
Swept away in the project to refresh the building above – now YY London, soon to be home to unicorn Revolut – the space it once occupied has been in chrysalis mode for a few years just waiting for May 28, 2025.
Coinciding with the publication of our latest print issue, it’s now that Brother Marcus spreads wide is metaphorical butterfly wings to welcome Wharfers through the doors – taking this prominent corner of the estate from the ridiculous excesses of the Slug to the sublime of its future.
Founded the best part of a decade ago by three school friends – Tasos Gaitanos, Alex Large and Arthur Campbell – the incoming brand now operates across six sites with branches in Spitalfields, South Kensington, Borough, Angel and Covent Garden.
Spearheading that growth are Alex and Tas, with Arthur having since stepped away from the business, although not the friendship.
Connection is important and any significant time spent with the co-founders makes it clear where their priorities lie.
“We’re in a people business and that’s the end of it,” said Tas.
“We have one rule. Our job is to bring joy to our guests, but you can’t do that without bringing joy to the whole team and everyone needs to be on board with that.
“That’s how we’ve created something that resonates with people.”
Brother Marcus co-founders Alex Large, left, and Tasos Gaitanos – image by Jon Massey
channelling creativity into hospitality
Both Tas and Alex initially embarked on artistic careers before becoming involved in hospitality.
Alex trained as an actor and trod the boards in the West End, notably in A Midsummer Night’s Dream at the Noel Coward Theatre.
Tas spent about four years in Edinburgh, “taking my photography career incredibly seriously”.
But freelance cycles of boom and bust saw both drawn to the world of food and drink.
A journey working for various businesses eventually led them to Balham and the opening of the first Brother Marcus.
“We had about £10,000 we’d got together for a street food truck,” said Alex.
“But we managed to get a cafe opened on that budget, building almost all of the furniture ourselves in Tas’ garden in three days.
“Due to the lack of money, we worked with a guy in Georgia over Skype to build a website.
“I remember the first customer’s face. He wanted porridge, but we had to say it was off the menu.
“We were our own suppliers, pushing a shopping trolley down the high street from Sainsbury’s.
“But that first day was awesome, even though we’d barely slept for three days.”
Tas added: “We opened on the Thursday and immediately realised we needed to employ five more people.
“By the Saturday we had 45-minute queues, not because they were long but as a result of it taking us so much time to serve people.”
Harissa eggs with kale and smashed avocado on sourdough toast – image by Brother Marcus
expanding the Brother Marcus brand
Things have come on some distance since 2016, with Brother Marcus’ Canary Wharf restaurant the group’s largest to date with 90 covers inside and a further 84 on its expansive outdoor terrace, complete with retractable roof.
So what will it be serving up amid the terracotta, wicker pendant lights and textured curves?
“We’re all-day dining, so we go from breakfast and lunch to dinner – everything is inspired by the East Mediterranean region,” said Tas.
“In the mornings we have breakfast pittas, with fillings like double crispy bacon or kofta and egg.
“They come with labneh, kasundi relish and are sprinkled with za’atar.
“Then, if you want to be really indulgent, we have larger dishes that we also serve during brunch at weekends.
“There’s a fried chicken rosti dish that can have halloumi, bacon and sausage added to it.”
Alex added: “These are all served with speciality coffee and, at weekends, amazing cocktails – when we offer two for £20.
“If you want to go mad, you can, or you can just have a quick breakfast.”
The restaurant is ready to welcome Wharfers – image by Brother Marcus
from lunch into indulgence
While accurate, rapid service is essential at breakfast time, Brother Marcus promises a more sedate, indulgent pace at lunchtimes for those who prefer to take things easy.
Its menu features meat, seafood and vegetables grilled over charcoal on skewers, a wide selection of mezze and “rip and dip” pitta bread with freshly made dips.
“Creating Brother Marcus has involved a lot of research, a lot of trips to the East Med,” said Tas.
“There’s a huge element of curiosity and exploration that goes into it.
“I’m from Cyprus, my mum’s English, my dad’s Cypriot but I was born in Crete, so I feel Cretan.
“I came to school in England, which is where I met Alex and Arthur – I understand what you get when you share culture and food.
“Every time we do one of these trips, it’s about trying a bit of this and a bit of that and then working out how we frame the flavour in a London context.
“We want to do that with our food, but also with our spaces.
“When you’re over there, the textures you see on the walls might be anything from 800 to 2,000 years old, so we have to ask how we can bring those colours – that feel – to a restaurant in Canary Wharf.”
Alex added: “What’s happened with this site in Canary Wharf is that we’ve been braver, as we’ve grown up with this brand.
“We’ve been more confident in using what we’ve discovered and what we love, rather than by playing things safe.
“We’re also really excited about the outdoor seating area, where people can drink, and it’s going to be our best by a long way and should open in the first week of June.”
A breakfast of granola and apricot at Brother Marcus – image by Brother Marcus
the importance of food to Brother Marcus
Throughout our conversation, it’s clear both Alex and Tas are passionate about sharing the things they enjoy – something reflected in the act of breaking bread over mezze in one of their restaurants.
“One thing that’s been undeniably an integral part of our brand is having open kitchens and bars – a passion for ingredients and for making everything in-house,” said Tas, whose favourite dish on the menu is the lamb kofta skewers.
“There’s a real love for the quality and output of the food and beverages we want to deliver.
“We want to blur those boundaries between where the guests are sitting and where the chefs are working to gives customers the feeling of what it means to be part of the action of a restaurant.
“I think we’ve got the layers of that really nicely. If there are no barriers between me, the chef and the food, then that’s brilliant.
“We’ve got this amazing mezze for £42 per person, so if people don’t want to decide, they can put their trust in our team members and we’ll curate the experience – find out what they like and dislike and then try to overfeed them so they leave satisfied and in a better place than when they arrived.”
Alex, who has a weakness for the brand’s cod’s roe taramasalata – “it’s the real deal” – added: “One of the great things about our concept that lines up with this area is that, if you want to come to dinner and spend £30 to £40 a head, that’s possible.
“Equally, if you want to come and spend £100 a head, you can do that as well. That works for the wide variety of people who work, live in or visit Canary Wharf.
“The area had been on our radar for a while, but it was always the case that is didn’t feel quite right before.
“Canary Wharf has developed so much in recent years, it’s incredible now.
“As soon as this site at YY London came up it felt like we’d fit in.
“Sustainable expansion is key and hospitality and growth are enemies.
“We’ve learnt some serious lessons over the years – you have to protect the quality of what you’re doing.”
The restaurant is the brand’s largest, able to serve 90 covers inside and a further 84 on its weatherproof terrace – image by Brother Marcus
a drink and a name
In addition to food, Brother Marcus will offer a range of drinks including a wine list where half of the bottles for sale at the restaurant come from the East Med.
“When you come to our restaurant, the menu has got to tell a story, so the drinks also need to do that,” said Tas. “We wouldn’t be doing our guests a service if we just offered classic gin-and-tonics.
“We’re a creative company, so we do twists on classics – we work with seasonal ingredients, and we do things which differentiate us from other places – we’re proud of that.”
Which just leaves one final story to tell, perhaps best served with a glass of rose on the venue’s terrace.
Brother Marcus is named for one of Alex’s twin siblings.
Alex’s tales of Brother Marcus’ gregarious scrapes became so frequent the name stuck and a brand was born.
Perhaps Brother Ben will get a venture in future.
The design takes its cues from multiple trips to the East Med to find inspiration for flavours and decor – image by Brother Marcus
key details: Brother Marcus
The latest branch of Brother Marcus is located on the lower floor of YY London in Canary Wharf’s Reuters Plaza.
Taking bookings from May 28, 2025, for its soft launch, the restaurant is open from 7am-11pm, Monday to Friday, from 9am-11pm on Satudays and from 9am-9pm on Sundays.
