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.
We catch up with the company’s CEO, Adrian Quine, on its ambition to run services to Paris and Brussels from Stratford International in east London
A Eurostar train sits on the track outside Stratford International in east London. The company has never stopped its services at the station – image by Jon Massey
Could Stratford International station finally live up to its name?
Plans for Eurostar services to stop in east London never came to fruition and no other operator has thus far come in to offer overseas destinations to passengers.
However, all that could be about to change thanks to an EU directive which aims to ensure equal access to tracks and stations for third parties looking to run services.
While this doesn’t alter the state of play in the UK, it does apply to routes across the continent, including infrastructure in France owned by state operator SNCF, which runs Eurostar – the only company running international services from Britain.
The change in European law, as well as a relaxation of the rules around what kind of trains can run through the Channel Tunnel, have paved the way for new ideas – something that has long been the foundation of the regeneration of east London.
Enter Gemini Trains – a company led by chair Lord Tony Berkeley, public affairs manager of Eurotunnel during the undersea link’s construction and a former chair of the Rail Freight Group, and CEO Adrian Quine, a journalist, broadcaster and co-founder of Alliance Rail Holdings.
Gemini Trains CEO, Adrian Quine – image by Gemini Trains
Gemini Trains’ proposition
“We’ve spent two years modelling new services through the Channel Tunnel to see where the opportunities are – looking at stations that haven’t been used, have been mothballed or, in the case of Stratford, were never used for international services,” said Adrian.
“With all the growth in east London it seemed sensible to look at creating something a bit new rather than trying to emulate what’s already at St Pancras.
“Stratford itself is now the second busiest station in Britain with the Elizabeth Line plus the DLR, Jubilee, Central and Overground making it the most connected in London.
“It’s a hugely important area and it’s where the growth is – you see all these businesses moving east and we feel there’s a great opportunity.
“Stratford International is also a bit of a blank canvas for us.
“It’s easier to manage than St Pancras, which has major issues in boarding at the lower level, although these are now being addressed.
“That’s why we’ve commissioned an architects’ report – a full feasibility study to look at how we can manage the passenger flow because Stratford International was originally designed as an intermediate station and not as a terminus.
“We believe Stratford is definitely achievable but we need to wait for the report to confirm the station can cope with 500 passengers – you couldn’t, for example, operate with a single escalator with that number of people, so we have to be sure.”
Underused: At present no services from Stratford International actually leave the country – image by Jon Massey
room to grow
Gemini says its plans fit with capacity already available on the high speed tracks that go under the English Channel.
Its proposal – to launch in 2029 – was further buoyed by a report from the Office Of Rail And Road (ORR), which said on June 5, 2025, that Temple Mills International Depot (TMI) had capacity for either Eurostar to grow its operations at the site or for another company to come in alongside it at the facility.
ORR is now inviting Eurostar and other companies to provide details of their plans so it can decide what will happen at TMI.
“The growing appetite to provide international rail services is great news for passengers,” said Martin Jones, deputy director, access and international at ORR.
“We now need operators to set out more detail on their proposals at pace, and will work quickly and as thoroughly as possible to determine the best use of capacity at TMI.”
Gemini Trains trackside at Stratford International – image by Gemini Trains
an east London connection
For Gemini, the case for Stratford International is about offering something different to Eurostar – an alternative way to travel overseas out of London and at a lower cost, primarily coaxing passengers off aeroplanes to travel into Europe.
“There you have a small operation, more manageable than Heathrow, Gatwick or Stansted.
“It’s a pleasure to fly from, because it’s well organised – we really want to get Stratford International to work along similar lines.
“We’re absolutely looking to offer cheaper fares too.
“We’ve modelled our business on a 20% lower yield and a high utilisation of the rolling stock, which means the trains will do more trips per day and we can get our seat price down.
“The trains will be carrying more passengers so we can pass that saving on to travellers.
“We think this will create a market shift, particularly from aviation.
“We’re not trying to poach passengers from Eurostar – they are often overbooked and full on most trains in any case.
“We think that the capacity isn’t there on these routes at the moment but the demand is – people are currently flying because they can’t get an affordable train fare unless they book far in advance.”
Adrian said Gemini’s plans would also benefit the local area, with the services attractive for residents and pulling in travellers to boost business.
Gemini Trains – a catalyst for regeneration?
“While Stratford International is not physically linked directly to the main station, it’s only a short walk and the DLR connects the two as well,” he said.
“Some passengers will wish to walk through Westfield Stratford City if they feel they have time.
“As soon as the feasibility report comes back, we’ll be looking to engage with local people and organisations.
“This could be a massive growth opportunity for east London.”
Ultimately the ORR will be responsible for deciding which operator gets access to the line, thus deciding the fate for Gemini and Uber’s plans.
There are competing operations.
Perhaps the regulator, however, will heed the words of politicians and companies down the years who have all called for Stratford International to fulfil its intended purpose as a way of supercharging the growth and prosperity of an area that’s already driving east London regeneration.
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…
The calm interior of Kokin – a restaurant recently opened on the seventh floor of The Stratford hotel in E20 – somewhat belies the elemental forces at work in its kitchen.
The soft light that streams through full height glazing falls on the gentle greens and greys of its furnishings.
There’s a lot of exposed wood and playful music in the air.
But sit with chef Daisuke Shimoyama for a while and it quickly becomes clear this is a place of contradictions.
It’s a space tailored to fine dining, but one he’s determined to make accessible and welcoming to locals.
His food is exacting, but honed on primal flames, smoke and charcoal.
He’s softly spoken and polite, but there’s passion smouldering beneath the surface.
“I started working in my uncle’s restaurant in Kanagawa, Japan, when I was 13 years old, washing dishes,” said Daisuke, whose family were widely involved in the hospitality sector, selling kitchen equipment.
“In the beginning I wasn’t really interested in cooking. I watched my uncle and my family making food, but I was more into playing computer games.
“At the start I didn’t like working in the restaurant.
“My uncle was very strict and would wake me at 6am to go to the fish market. I didn’t like the smell, but gradually I got used to it.
“Then a few years later, I found myself really beginning to enjoy it.
“I went on to work in many different kinds of restaurant – big hotels, small places – and when I was 27 years old, I joined Ryugin in Tokyo, which completely changed the way I thought about everything.”
The restaurant is located on the seventh floor of the hotel – image by Jon Massey
from Umu to Hannah and now, Kokin…
Now recognised by Michelin with a maximum three stars, Ryugin had Daisuke working gruelling shifts that would begin on Saturday mornings and finish on Sunday evenings.
He relished it. While on this fresh path, he immersed himself in Kappou and Kaiseki cuisine, mastering intricate techniques such as processing massive eels and filleting poisonous puffer fish.
He also trained as a professional sake sommelier, before setting out to explore the world.
That journey eventually led him to London where, 14 years ago, he joined Michelin-starred Umu in Mayfair as sous-chef, before rising to become the restaurant’s head chef.
“I learnt a lot, working in Japan – not just about food, but also about mindset,” said Daisuke.
“While I was at Umu, I also decided to pursue my own vision of street food on my days off via a venture in Brick Lane.
“This was selling Japanese comfort food, katsu, tempura and rice and I did that for six years, before launching my own restaurant, Hannah, at County Hall in central London.”
The venue combined a wide range of influences from Daisuke’s experiences growing up in rural Gunma to his time in Tokyo and London.
“I really loved cooking there,” he said.
“But we were serving Omakase tasting menus at £125 or £185 for eight or 11 courses.
“Sometimes that can take three hours.
“It’s wonderful, but it’s a commitment.
“With this opportunity at The Stratford, I really want to make something more approachable.
“I’ve completely changed my style again – it’s something I’ve always done, actually.
“Kokin serves food that’s in some ways similar to Hannah, but it’s more approachable and here I’m using fire and charcoal really as ingredients in the cooking.
“These are primitive things.
“For me, fire reminds me of when I was a child, it’s full of memories.
“It really adds something aromatic to the food.
“We’ve only just opened so there hasn’t really been time yet, but I want to be out on the floor talking to guests at their tables about the food – I love to make customers happy.
“I want this to be a place where local people feel comfortable coming and to welcome them as friends.
“Of course, business is important, but community is essential.”
Daisuke uses fire and smoke as key ingredients in Kokin’s cuisine – image by Kokin
dining at Kokin
As for the food, dishes are available a la carte or via set lunch menus.
There’s a strong focus on seafood, but with the smoke of apple and cherry wood running throughout the creations.
“There’s a clear drive to offer twists and unexpected combinations to keep everything fresh too.
“We serve bluefin tuna from Portugal, for example,” said Daisuke. “In fine dining, chefs generally only use otoro, the fatty belly of the fish.
“But we also present akami, leaner cuts and chutoro, which both offer different, subtle flavours.
“We’re also using the kama, the collar of the fish, cooked for around three hours at a low temperature – it’s similar to a steak in some ways and comes bone-in.
“I want to introduce people to unusual cuts – we also deep-fry the tail.”
Ably supported by long-term colleague, Shukyee Chow, Daisuke and the team are as quietly stoked as their fires to welcome as many people through Kokin’s doors as possible.
Dishes are cooked by eye over the flames before being served – image by Kokin
from the past to the present
The restaurant takes its name from the Japanese terms for past and present – an intentional reference to the comparatively “primitive” fire that sears its way through the venue’s menu and the modern techniques found in its dishes.
“We have many modern pieces of kitchen equipment in the restaurant world – convection ovens, for example,” said Daisuke.
“It’s very easy for chefs, there’s no need to spend three hours cooking something on a flame.
“But using fire in this way, for me, gives greater depth to the dishes.
“I’m always working with the smoke and the heat and watching because every piece of fish is different and needs to be carefully observed.”
Daisuke is keen to welcome locals to the restaurant – image by Kokin
key details: Kokin
Kokin is located at The Stratford hotel in, well, Stratford.
The restaurant is open from noon-2pm for lunch and from 5pm-10pm for dinner from Tuesday to Sunday and is closed on Mondays.
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.
Crossing rivers can save you significant amounts of money when it comes to east London property.
A studio in a residential tower just south of Canary Wharf on the Isle Of Dogs might cost you £565,000.
Travel over the River Lea to Royal Docks and you can get a newly built one-bed for £459,000.
Keep heading east along the A13 – over the River Roding – and the starting price for a one-bed at Dagenham Green is £275,000, a little over 51% less than a smaller property in E14.
“Dagenham Green is a development that will appeal to people who are priced out of the areas they are renting in but who want to get on the ladder in east London,” said Eloise Solari.
“It’s a great time and place to invest, especially when people realise just how well connected and convenient the development is.”
As head of sales at The Hill Group, which is building Dagenham Green as a joint venture with housing association Peabody, Eloise is no stranger to the attractions of east London.
Her career has seen her work for developers that have transformed vast swathes of this corner of the capital including Galliard Homes and Ballymore.
With significant regeneration moving ever eastwards, she joined Hill in October and is thrilled to be working on a site with so much potential value for those taking their first steps towards owning a property.
stepping onto the ladder at Dagenham Green
“I feel really passionate about building for first-time buyers,” she said.
“Dagenham Green will have a concierge service and a lounge area for residents, but we know that putting in lots of amenities can increase service charges for people and that can affect affordability.
“It’s also good for the local economy if local businesses and providers don’t have competition from on-site services such as gyms.
“That way residents have greater freedom to decide what they spend their money on.”
Those decisions will be important for the area going forward.
“While Dagenham Green is located in Zone 5, both it and nearby Barking are seeing extensive building projects come to fruition with significant new infrastructure on former industrial land.
Hill and Peabody’s scheme alone will see around 3,500 homes built over 45 acres on a site that once hosted the Ford Motor Company’s stamping and tooling operations at its massive east London operation.
Paying respect to that history will be a heritage trail at Dagenham Green marking the achievements of women working in the firm’s factories who fought for fair remuneration in the 1960s to bring them into line with their male counterparts.
That struggle resulted in the Equal Pay Act 1970.
But the development is also very much looking to the future, with 10 acres of landscaped parkland including playgrounds and water features, all set to be created.
Plans also include a new school, a market square, cycle and pedestrian routes and pocket gardens for residents and visitors to enjoy.
The developers are currently marketing homes at The Empire building for private sale in the first phase, which also includes towers that will house rental properties.
Eloise said: “Every apartment at The Empire has its own balcony – the designs are really well thought out.
“The apartments are very light and properties come with all the conveniences you’d expect.”
In addition to Bosch kitchen appliances in the kitchens and sleek bathrooms – delivered via high quality modular construction – much thought has been paid to storage space.
The newly finished on-site show home, for example, features extensive built-in general cupboard space as well as a separate utility area.
transport connections at Dagenham Green
Perhaps central to Dagenham Green’s appeal, however, is its location.
The development is right next to Dagenham Dock station, offering a direct C2C rail link into Fenchurch Street in 21 minutes.
For those with lives in east London, this is the tip of the iceberg.
The line connects to the likes of Barking and West Ham, offering a plethora of possible destinations via Tube, rail and DLR services.
That includes a commute to Canary Wharf or Stratford of about 20 minutes.
“Buyers are looking for a good work-life balance so a massive commute can be challenging,” said Eloise.
“The Empire is located very close to the station and many people don’t realise how well connected Dagenham is, whether it’s the trains, the buses or even London City Airport.
“One of the benefits of buying early on at a big development is that the starting prices are so reasonable – it’s a good time to invest.”
surrounded by local amenities
While Dagenham Green will boast a cafe, medical centre, supermarket, commercial space and a car club on-site, residents will also benefit from what’s already in the local area.
“We’re not far from Lakeside Shopping Centre here by car and there’s also a local Asda and Merrielands Retail Park just up the road,” said Eloise.
“We’ve had a lot of interest from local residents and businesses since we opened the marketing suite and we really welcome people coming in to say hello.”
With The Empire on a path to completion, buyers can expect brick-faced homes designed to maximise views over a five-acre urban park that pays homage to Dagenham’s marshlands.
There will be a boardwalk area with a large pond aimed at encouraging as great a variety of flora and fauna as possible to make their homes in the area alongside incoming residents.
Also on the sustainability front, the development will feature an air-source heat pump energy centre to provide low-carbon energy.
Look east, it’s the future.
key details: Dagenham Dock
Prices for apartments in The Empire building at Dagenham Green start at £275,000 for a one-bed, with two and three-beds also available.
The 193 shared ownership homes at the scheme are expected to launch through Peabody over the summer.
Opened in 1996, The Space has spent nearly three decades hosting theatre and arts performances on the Isle Of Dogs.
Born of a dream dreamt by the late Robert Richardson – who also had a hand in creating the Roundhouse in Camden – the venue spent 19 years under the care of Adam Hemming who took over the reins in 2005.
Now a new era has officially dawned.
Matthew Jameson has been named permanent artistic director and co-CEO of The Space, after a year as interim director following Adam’s departure.
With nearly six years at the venue, he brings with him a wealth of experience as deputy director.
Now he’s looking ahead.
The Space’s summer season is set to feature Lavvies, a play set in a ladies loo featuring former cast members of Grange Hill – image by The Space
a dream realised
“It’s always been a pipe dream of mine to run my own venue, but I never thought I would actually become attached to one,” he said.
“It’s the distance between a long-standing fantasy and reality.
“While getting to where I am hasn’t been like writing a goal down on paper and saying it would happen, looking back, I can see it’s the path I was going to take.
“It’s got me here and I’m really glad about that.
“My background is as an actor and performer who then fell into writing because there were things I wanted to see on stage that weren’t being written.
“Then I got into directing because people weren’t directing my work, so I thought I would give it a try.
“I came to The Space because it’s a wonderful place to be and I wanted to help others to work and make the opportunities for them that I’d had.
“I stayed with the venue and learnt all the things on the job which have got me to this position.
“I’m so grateful to have had this opportunity, it’s been like a lengthy apprenticeship.
“While I remain the custodian of The Space and the wonderful things that happen in this beautiful venue, there is a sense I’m no longer holding the fort.
“There’s a feeling of freedom and liberation – it’s great to take control and see what we can do in the future.
“There’s a certain giddiness in having the title of artistic director which goes beyond my functional role.
“I’m responsible for directing the art in this building and that’s a job that mingles with the the ghosts, the shadows and the memories of all the things I’ve seen in this room over the years.”
Snoligoster sees a Florida folktale transported to east London – image by The Space
embracing the roots
Among Matthew’s ambitions for the venue are two key pillars, ensuring its programme is accessible, enjoyable and relevant to a local audience and also a focus on presenting a varied offering.
“People are likely to see a return to the original roots of The Space,” he said.
“It was established as a multi-form arts centre that had room for all forms of expression with a particular focus on music.
“We already have a series of recitals and we’ll be looking to make greater use of our Steinway baby grand in future.
“We’d never want to lose our identity as a theatre, but looking at regional venues you see a depth and breadth of programming that’s pretty inspirational.
“There’s room for all sorts of things under this roof – cinema nights, our regular symphonic metal goth nights and things we’ve never tried before.
“Now seems like a fantastic time to try them.
“I think it’s interesting people yearn for communal activities – I don’t know what subcultures we’ll be welcoming but, in a place like London, if you build it, then audiences will come to you.
“Our patron, Sir Ian McKellen has called this one of his favourite performance spaces in the world and I agree with him.
“Even after three decades we’re still finding new ways to use the building. It’s grand enough to be epic and do the big things, and small enough to share profound intimacies.
“At The Space you’re never more than 10 metres from the performers, you get that connection with someone who is baring their soul in their performance and giving you something wonderful.
“I think the immediate thing for me is making sure we’re listening to the communities, to the people of the Isle Of Dogs and east London – ensuring we know what it is they want to see on our stage, and that we’re representing them.
“I’m very conscious that a lot of people at the moment, who may be sceptical or hesitant to come to the theatre, should see it as an art form that can be daft, silly, wonderful and cheerful as well as gloomy, dark and highfalutin.
“I’m not saying we shouldn’t present the more serious work, but there is a duty to remember the light, the hope and the positivity we can bring.
“I’m going to tease the word ‘panto’ – something we haven’t previously embraced, but traditionally its a genre that’s all about making local jokes and engaging people who live in the area.
“We’re going to do something bright, something fun.
“There might be something to think about too, especially for the parents, but it will be something joyful whether you’re a regular theatregoer or watching a show on stage for the first time.”
Lobster Pot is a play about domestic terrorism that’s also a comedy – image by the Space
summer season at The Space
Right now, Matthew and the rest of the team at the venue are simply looking forward to The Space’s summer programme.
He said: “I keep looking at it and thinking it’s a really wonderful mixture.
“There are things which are about the state of the nation and the world, plus stories I wasn’t aware of dealing with things like religious mania and indoctrination.
“The jewel in the crown of our artistic vision for this season is going to be The Yourspace Festival, which we’re hoping to turn into a regular fixture.
“We’re starting off with a weekend in July, turning The Space over to local community groups – people we’ve worked with before – and inviting them back to do whatever they want.
“One of my first acts as artistic director will be to give control of the stage to the people.
“Other highlights include Lobster Pot, which is a play about domestic terrorism that’s also a comedy and a show called Lavvies featuring cast members from Grange Hill who recently got back in touch and have collaborated on a piece set in a ladies’ loo.
“Then there’s Snoligoster, a folktale from the Florida swamps, captured and shipped to east London and so very many more.”
key details: The Space
The Space is located on Westferry Road and is easily accessed from Canary Wharf via D7, 135 and 277 buses, which stop right outside the venue. It’s a 10-minute walk from Mudchute DLR.
The performance hub features a packed programme throughout the year while The Space Bar to the rear of the venue serves up food and drinks daily to all-comers.
It’s currently open 5pm-11pm, Monday to Thursday, noon-midnight on Fridays, 10am-midnight on Saturdays and 10am-10pm on Sundays, with plentiful brunch options at the weekend.
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.
