East London Archives - Page 29 of 42

January 12, 2023January 17, 2023

Wapping: How Bread And Macaroon is expanding through its market stalls

Wapping Docklands Market and Canada Water Market regulars started bakery in Bermondsey

Bread And Macaroon co-founder Fouad Saber in Wapping

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It’s the immediacy of contact Fouad Saber loves when it comes to markets.

The co-founder of Bread And Macaroon, which trades at Squid’s Wapping Docklands Market and Canada Water Market, relishes customers’ reactions to the breads, pastries and tarts the brand sells face-to-face.

“We started this business during lockdown,” said Fouad.

“My business partner, Bertrand Kerleo and I had both lost our jobs – everyone was stuck at home, but we saw an opportunity.

“We brought the two things we were doing together in June 2020 at a bakery in Bermondsey. If you go there, you will see it’s an open space.

“There’s a front-of-house area where you can have a coffee and so on, but you can see through to the bakery and what people are doing.

“It’s all in front of people, which is interesting because they can see how everything is made.

“We always had a lot of interaction with our customers there and that’s what we like on the stalls too.

“We started doing markets in May 2021 and that’s one of the ways we’re growing our business.

“You get to see what people think of your products and also it’s easier to expand like this because you can try different locations without being tied into a lease for maybe five years on a shop.”

Originally called Bread A Manger, the company has since been renamed after a David and Goliath tussle with Pret, which was apparently concerned the startup might impact its brand in the long term.

Quite where the confusion might lie is anyone’s guess as the two companies offer markedly different things – one a byword for pre-packaged convenience food and the other for wholesale and retail artisanal baked goods.

While Bertrand has an extensive background as a baker and pastry chef, Fouad brings more than 20 years of food-based business experience to the table making the pair a formidable team.

“I’ve been working in baking for about five or six years,” said Fouad.

“Before that I was managing businesses for other people in the UK – coffee shops, for example – but I was always in hospitality.

“In France, my background was in supermarkets.

“After training as a barber originally, I started working for Carrefour just as a crew member.

“Then in six years I became a store manager before making the move to Switzerland.

“I’m not an academic guy. I never learnt English at school and had no idea how to speak it.

“But to grow up, you need to speak it, so I decided to come to London in 2013.

“I enjoyed my time here and decided to stay. With Bread And Macaroon, we started slowly with different plans and strategies.

“We began with retail although now about 70% of our business is in the wholesale market where we sell our products to other businesses.

“We are a fresh bakery – nearly everything is made from scratch every day because it tastes better that way, including the croissants, the cakes and the bread.

“We are not too expensive, but we make sure we are selling quality products.

“Anything we don’t sell gets donated to charity to help those in need in Bermondsey.

“A lot of bakeries keep bread for two or three days because you can, but we’re French – we believe you lose flavour that way.

“Our tarts are our main business and the most popular flavour is the lemon curd.

“They really are very refined – you can’t really find this product elsewhere in London, and this is why they are successful.

“For the filling, the curd takes 48 hours to make. We cook the lemon juice in a bain-marie with eggs and cream and then pipe it onto the tart while it’s still warm.

“Then it goes straight into the freezer – from 30ºC to -18ºC so it retains its shape, topped with an edible flower as a finishing touch.”

Bread And Macaroon sells a wide range of sweet and savoury pastries at Wapping Docklands Market and Canada Water Market

With costs rising, Bread And Macaroon’s first priority is to weather the economic storm by tailoring the products it offers to the new conditions.

After that, it plans to expand its retail offering through more stalls.

“In the next five years, we expect to have a presence at five or six more markets,” said Fouad.

“Of course people can order our products online – and we love that. But you don’t get the same level of interaction or the atmosphere of coming to a market if you do that.

“I grew up with French markets, which typically sell fruit and vegetables, so that’s different again. Here you get street food and all sorts of other things.

“For me, the difference between a shop and a market is that people who come to our stalls are out in the fresh air – it’s a destination.

“Going to a shop is more just for shopping and I think over the next 40 years, that attraction will never change.”

Bread And Macaroon can be found at Wapping Docklands Market on Saturdays at Brussels Wharf beside Shadwell Basin and Canada Water Market at Deal Porter Square on Sundays. Both run from 10am-4pm.

Its shop can be found at Market Place in Bermondsey and orders can be placed online for most items including cakes and special requests.

Follow Bread And Macaroon on Insta here.

THREE OF THE BEST

We’ve selected three treats from Bread And Macaroon that are must-tries if you’re visiting the markets:

Bread And Macaroon’s top selling Lemon Curd Tart

1. First on the list is the Lemon Curd Tart – the brand’s top seller – which costs £4.99. Piled high, this vertical wonder is both mouth and Instagram-ready thanks to its floral decoration and glossy, zesty topping

2. Next up is the festive Galette Des Rois. Served on special occasions at family gatherings, this regal bake has a coin inside. Everyone sits round, takes a slice and the person with the treasure gets to be king or queen for a day. The crown is, of course, included for £12

3. Our final pick is this deeply savoury bread. Costing just £3, this sea salt and rosemary foccacia is ideal for taking home and dipping or slicing for use in sandwiches. It’s a decent size and would also go well with a hearty winter soup

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

January 11, 2023January 11, 2023

Canary Wharf: How Dishoom’s latest east London opening is totally narrative-led

Brand co-founder Shamil Thakrar talks financial scandals, fictional characters and 1970s Bombay

Shamil Thakrar says Dishoom’s restaurants are all about stories – image Matt Grayson

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Dishoom is different. Over the course of 18 years in journalism, I’ve asked countless people to tell me about their businesses.

Typically they communicate how they came to start their company, what it does and why.

However, when asked to tell me about the opening of Dishoom Canary Wharf, which recently arrived at Wood Wharf, the brand’s co-founder Shamil Thakrar simply said: “It’s a story.”

A simple, but completely serious point. This is no marketing flim flam.

Before the company opens a new restaurant, its founders sit down and develop its back story in detail – a fact that hints at why this is the brand’s first opening in London for five years.

But why not? After all, isn’t everything, to some extent, stories?

The ones we tell ourselves to understand the things around us, the ones we tell others to explain the world to them and the ones they tell us to illuminate their own impressions.

We grow up being read and reading them and seeing and hearing them on all kinds of platforms. Now we are increasingly encouraged to create our own myths via social media.

Dishoom’s approach, which sees each individual cafe fleshed out exactly in line with its narrative, has won the brand significant success.

It’s known for patient lines of eager customers outside its venues and has a reputation as a generous employer that looks after its staff.

You can visit the Canary Wharf branch without knowing any of the back story – nobody will refuse to serve you and the spiced chai will still taste great.

But, so rich is the narrative, that it permeates the whole experience, making it impossible to spend time in the restaurant without feeling its impact, even if that is subconscious.

Every detail of the interior flows from the back story at Dishoom Canary Wharf – image Matt Grayson

“The story of the Canary Wharf cafe is a bloke – Nauzer – who has been living as a character in my head for quite a few years,” said Shamil. “Now the right place has come up for him.

“He’s a really cool young guy, whose father owns an Irani cafe near the Bombay Stock Exchange.

“He sees some of the high rollers coming in and thinks he wants to be like them. He’s quite a canny kid, so eventually learns how to invest and does quite well for himself.

“Then his family, friends and the local community start asking him to invest on their behalf. He does that and does really well – he makes good money for them and they’re getting wealthier, until one day, he does a bad deal and everything goes south.

“He doesn’t want to tell anyone because he’s so embarrassed and that sense of shame he has, which is an Indian thing, means he can’t face them – so he invents a Ponzi scheme where new investments are used to pay out fake returns to existing investors.

“Everything seems fine, even though it’s built on lies.

“Anyway, he makes the scheme work for a while and, with the winnings, he builds this restaurant – we imagine it’s his, hence the 1970s Bombay feel of the decor.

Dishoom Canary Wharf also sells items such as chai, condiments and cookbooks – image Matt Grayson

“He invests in art and other cool stuff, and his friends are up-and-coming stars. It’s a place for them.

“In the story we join him one day when he’s stressed out. The phone is ringing, he’s sweating and I imagine him in his room, traumatised because a journalist is on to him and that’s who’s calling – that’s where the story begins.”

Read Chapter One of Nauzer’s story here

Dishoom has now published all three instalments of the hapless investor’s tale on its website – but it’s in the restaurant where things really take shape.

Walk in and you’re immediately hit by the scent of burning incense, the energy of a bustling bar and bright smiles all round as staff guide diners to their tables.

Everywhere there’s activity – it’s not much of a stretch to imagine this as an establishment just over the road from the busy stock exchange in Bombay.

But there’s more. Look deeper and you’ll find house rules on the wall that outlaw Ponzi schemes, historically accurate ads in the menus, coloured porcelain in the washrooms and modernist 1970s decor.

The bar is called the Permit Room, recalling the legal hoops owners had to jump through to serve booze and there’s also a Family Room – an echo of the only spaces women were allowed to access in Irani cafes of old – complete with vintage photos of the owners’ relatives.

Everywhere there’s detail aimed at placing the visitor snugly inside the narrative.

The bar serves a “scandalous” trio of miniature Martinis dubbed The Commander, The Lover and The Wife, inspired by a jealous Parsi naval officer who shot the man his other half was seeing illicitly before turning himself in.

There’s a glint in Shamil’s eyes as we talk – it’s just this sort of material that reflects Dishoom’s flair for the dramatic – ultimately all part of the owners’ ambition that visiting the restaurant should be a memorable experience.

“The most important thing, regardless of whether the restaurant is busy or not, is whether the guests are leaving happy and sated,” said Shamil.

“We have to create the conditions that allow diners to have an experience that’s amazing and that they are going to tell all their friends about.

“The best way to do that is to make sure our team is happy and that’s our job.

The Permit Room bar at Dishoom Canary Wharf – image Matt Grayson

“We have really good people working for us who have an enormous amount of heart and determination in the current economic environment, so the right thing for us to do is look after them.

“Then, collectively we look after our guests and that, hopefully, keeps people coming back.

“We are conscious that sometimes we have a lot of people who stand in line for our food in queues – it’s lovely to have that although sometimes I’m embarrassed by making them wait.

“But we’re providing something people really want, and the key to that is to make sure that our food is really fantastic, our spaces are wonderful and our service is really warm – that is all down to supporting our team.

“That’s something we’ve been thinking about ever since we started the business. Running the company, it’s our responsibility to make sure our staff really love and enjoy the environment they’re working in.

“We like to pay well, but we also make sure we look after the other benefits – the less tangible stuff – so we do regular mental health workshops, for example.

“Then a little while ago, we had the idea for The Bombay Boot Camp where we’d take anyone who stayed with us for five years to the city and show them all the good places.

“We didn’t know whether we would ever take anyone when we started, but this year we’re taking 180 people.

“Some of the places we visit can only fit 15 or 20 people so we don’t quite know how the logistics will work yet, but it’s a trip that money can’t buy because we work really hard to visit places people would never normally go and that everyone who does feels special, welcome and rewarded for the work they do.”

Mini Martinis: The Commander, The Wife and The Lover at Dishoom

For Wharfers who can’t get over to Mumbai itself, Dishoom serves up an expansive menu of flavours to transport diners in spirit.

“We bring guests into the story and give them food and drink,” said Shamil.

“But the dishes and beverages we serve also have their own stories.

“My cousin Kavi and I now run the business and, when we were setting things up, we came across the heritage of the old Irani cafes, set up by Parsi immigrants from Iran.

“We wanted to pay homage to them, their inclusive ethos and spirit, while at the same time riffing on the stories of Bombay.

“Take Pau Bhaji, for example. It’s mashed up vegetables with buttered Portuguese buns.

“There were colonists from Portugal in Bombay and their influence has become part of the city’s most delicious dish – all those stories are there.

“I think placing food in its cultural context is very important – you come along, eat it with the right music amid the right architecture – I want to give people a real taste of Bombay.

“We, the British, think we know India, and there are a number of cliches – Bollywood, cricket, curry houses, palaces, maharajahs, but I’m not sure that Britain really does know India.

Dishoom Canary Wharf features 1970s-style furniture – image Matt Grayson

“Do we know about the Bombay Stock Exchange, or that there was a great Art Deco movement post independence that signified liberty and modernity, to get rid of the old gothic architecture?

“On the food side, where we think of India as curry, there’s so much more. We don’t serve that much of what we would call curry today because there are so many other things to be said.

“Canary Wharf isn’t exactly a natural fit for us, but we’re excited to be here.

“The architecture in Wood Wharf, especially, is very cool, and I think we can bring a bit of fun and pizazz to this end of town.

“Then we’ve got a couple more good stories that we’re dreaming up for future openings.”

Dishoom Canary Wharf is open from 8am until at least 11pm on weekdays (midnight on Friday and Saturday and from 9am at weekends.

Dishoom co-founder Kavi Thakrar has selected his favourite dishes to order for Wharf Life readers

KAVI’S MENU PICKS

With so much on the menu, we went straight to the top and asked Dishoom co-founder Kavi Thakrar to pick out a few of his favourite dishes to help Wharfers make their own decisions:

1. First, the Malai Lobster. this is only available at Canary Wharf. It’s a great dish to share with friends as it feels celebratory, but won’t break the bank. Fresh daily from Billingsgate, it transports me to some of my favourite spots in Bombay to eat fresh seafood.

Malai Lobster – Priced by weight at £7.50 per 100g

Malai Lobster, £7.50 per 100g at Dishoom Canary Wharf

2. Chilli Cheese Toast. We took this off the menu for a while but I’m so happy to see it back. It’s totally delicious with a Dishoom IPA – a sneaky snack when I’m by myself, just like sitting in an Irani Cafe at the end of a long day in south Bombay.

Chilli Cheese Toast – £5.70

3. And finally, I really love our Double Bacon And Egg Naan Roll. It is a great match of salty, sweet, a little heat and then the richness from the egg. I love having it with a house chai if I start my day at Dishoom

Double Bacon & Egg Naan Roll – £11.60

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

January 11, 2023January 11, 2023

Hackney Wick: How Rainbow Snake: Adventures In Love tells a magical story

Written by Christabelle Lomas, with drawings by Samuel Miller, the book can be purchased online

Christabelle Lomas and Samuel Miller at the launch of their book in Canary Wharf – image Jon Massey

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This is a love story.

Around about the start of the first Covid-19 lockdown in 2020, Christabelle Lomas found herself trapped in India having just finished training as a Yoga teacher.

Short on funds from various attempts to leave the country, she approached a group of strangers at the airport for help.

With international flights cancelled, they suggested she take an internal connection with the aim of heading to eco-resort Bhakti Kutir in South Goa as a refuge from the ravages of the pandemic.

One of the group had a friend staying there – Jules – and gave Christabelle her details.

As the world shut down, Christabelle began receiving calls from concerned friends, one also knew Jules and gave her another contact at the resort, a man called Samuel Miller.

She reached out to him midway through a tortuous journey to get to the resort and he was there to greet her.

However, with the threat of disease at the forefront of everyone’s minds, she isolated for two weeks before eventually joining the group properly.

“When I first arrived there I was in this jungle hut and Sam was bringing me my meals and water,” said Christabelle.

“I was really grateful and I meditated a lot, practised Yoga and found myself surrounded by inspiration.

“It was at some point during that period that I started writing what would become Rainbow Snake: Adventures In Love.

“Then I came out, we hung out. It was all lovely and then they started sending rescue flights, but I wasn’t quite ready to be rescued.”

The book draw's inspiration from the couple's time in India — The book draw’s inspiration from the couple’s time in India

While pulled in different directions, artist Sam ultimately decided to board a flight back to London,

“I came back three months later to London and we reconnected,” said Christabelle.

“I’d written this book and I was looking for someone to do the illustrations – Sam’s a fabulous artist so it made sense to ask him.”

Christabelle’s story follows the journey of Rainbow Snake as he attempts to discover what love is by seeking wisdom from a succession of other creatures he meets along the way.

She and Sam collaborated – he produced 12 paintings for the book – and fell in love as they continued their work together, inspired by their experiences in India.

“There was a little snake in the roof of one of the jungle huts in Goa,” said Sam, who is based on a glass-roofed boat at Hackney Wick.

“Then there were a lot more when the monsoons came. We also found this weird little beetle that turned out to be a scorpion.

“Having read the book, I just wanted to deepen the words and open them out with mysticism, jungle magic and strange things.

“I’d been painting jungles for ages so doing this book was very apt. Normally I would take a lot of time to create a piece, and this task was to do 12, which is a big body of work.

“At first I was worried the paintings were too dark, too melancholic for children, but you have stories like Grimms’ Fairy Tales, which are just awful and this is actually a very sweet story.”

Detail from one of Sam's paintings for Rainbow Snake — Detail from one of Sam’s paintings for Rainbow Snake

“It’s quite hard to bottle up the magic,” added Shoreditch resident Christabelle.

“The book is very enchanting and has a beautiful message. People often ask what age it’s for, but I suppose it touches people of all ages.

“It’s a message about trusting your inner guidance rather than looking outwards, and that was a big theme for the times we went through during the pandemic – it was a time for introspection.

“In the end, love carries you through. Rainbow Snake goes on his quest and everyone he talks to has a different interpretation of what love is.

“He wonders how it can possibly be all of these things but then comes to his own conclusion.

“He’s slithering around trying to find answers and is about to give up when he finds what he’s looking for within himself.

“I’m quite a deep thinker, with a creative mindset, and I’m always looking for answers to the meaning of life and love.

“I’ve worked with children quite a lot and they have inspired me, so that’s where this piece of writing came from.

“Although it’s a book that is mostly for children, the artwork and the messages are there for everyone.

“Being in the city, it’s easy to get wrapped up in things, but looking at the stars and all the animals can help you put things into perspective.

Rainbow Snake: Adventures In Love is on sale now for £22.11

“Hopefully, the pictures and the words will expand people’s minds. I write a lot of personal projects, but this is the first piece I’ve put out there.”

Sam has been a painter since he was a child, creating work from his east London base despite the recent winter chill that saw the glass roof of his boat freeze inside and out.

“My canal boat at Hackney Wick is a studio space I’ve built myself – a project I took on when I got back from India,” he said.

“It’s like a Disney palace, a place that’s pretty mad, but it was a lot of fun to do.

“I painted as a kid and just never stopped. Then I went to the Royal Academy Of The West Of England and have continued to work ever since.”

Rainbow Snake: Adventures In Love is published by Christabelle Lomas and Samuel Miller and is currently available online, priced £22.11.

The couple have promised to donate 1.2% of their profits to the Indian Wildlife Trust.

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

December 13, 2022December 13, 2022

Canning Town: How Cody Dock continues to evolve and grow as its projects unfold

Gasworks Dock Partnership CEO Simon Myers talks present and future as the scheme marches onward

The visitor centre at Cody Dock takes shape

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As is invariably the case, a trip to Cody Dock yields an excess of optimism, promise and excitement.

What was once a rubbish tip piled high with industrial toxic waste has already become home to businesses, a plethora of wildlife, art and vegetation.

In the 14 years since Simon Myers co-founded the Gasworks Dock Partnership, an eyesore has been transformed into a community asset on the River Lea that’s tantalisingly on the threshold of the next stage in its evolution.

As CEO he’s presided over a passionate team and the efforts of countless volunteers in that time, who have all contributed to turning the wooden model of the project’s masterplan into full scale reality.

“To go alongside our rolling bridge across the dock mouth – which we installed earlier this year – we’ve finally finished our toilet and wash block,” said Simon.

“That means that after more than a decade of visitors using our very glamorous Portaloos we’ve now got proper facilities with showers, changing rooms and running water.

“What that really does for Cody Dock is to make it accessible for people to come down, especially for school visits.

“We’re probably about half way through the construction of the first phase of our visitor centre, which will include an exhibition and event space.

“The hard work is done – the foundations are in, the frame is up, the walls are being built and we’ll be doing the roof over the next couple of weeks.

“Then we can start fitting it with 100 400-watt solar panels and batteries that will give us our own electricity supply with an output that is more than the total present power consumption for the site.

“Obviously that’s only when the sun shines, but we have every intention of looking at ways of storing energy on site and – given that we have a tidal dock with a lot of water going up and down, we want to investigate how we can use that to generate electricity too.”

Like every aspect of Cody Dock, a great deal of thought has been put in to the execution of its projects and how what is created can do multiple jobs.

The Gasworks Dock Partnership is working towards re-flooding the dock

In addition to generating power, the visitor centre will become the focal point of the site.

“We have a little pop-up gallery space on site where we’ve tried lots of things and that has provided proof of concept,” said Simon.

“We also already have weekly visits from schools who come and do cross-curricular field studies in areas such as local history and river ecology

“We’ve also had an interesting arts and cultural programme at Cody Dock over the years.

“But pretty much everything has been outside – the visitor centre gives us a venue where we can put on significant exhibitions, put on shows, accommodate school visits, host music nights and film screenings.

“The first part of the venue has a foyer and a separate main area but they can be combined into one big space if required.

“It’s very much multi-functional and we’ll be equipped to host theatre performances with a fold-away stage, a green room and a proper lighting rig.

“What happens within that space will be very much a collaboration with the community and arts organisations.

“The first thing we did when we cleared the dock was host an opera on a floating stage in the middle of the water.

“These kinds of performances are very much in our DNA – we use arts as an engagement tool and this venue will enable us to do that on a scale matching the number of people who are now coming to Cody Dock on a regular basis – we’re really excited.”

Completion of the visitor centre’s first phase is expected by late spring next year to coincide with Newham Heritage Month in June.

Also in the pipeline is a new theraputic gardening, training and horticultural space that will provide a place for learning and propagation to provide all the plants for the site.

“That’s a collaboration with fifth-year architecture students from Westminster and should be complete by March,” said Simon.

“It will be a space that feels like you’re outdoors, but is actually indoors filled with plants – think Scandinavian conservatory.

“That will be opposite our rolling bridge and our plan is to finish the final landscaping of the area between the crossing and our visitor centre.

“Then we’ve got a year of planning, preparation and finalising the designs for what we have been calling until now our Heritage Pavilion.

“We actually want to run a bit of a competition and, with public consultation, to come up with a better name for it.

“It will be a new space – somewhere that celebrates the history of the waterways in this area.

“Its roof will be the keel of a fully restored Thames Ironworks lifeboat, which we already have on site at the end of the dock.

“It’s made from Honduran mahogany, is just over 100 years old and belongs to the first generation of self-righting lifeboats.

“It has an enormous iron keel and we’ll be restoring it for about a year before flipping it upside down to form the roof.

Gasworks Dock Partnership CEO Simon Myers

“That’s a nod to the fact that the River Lea was once the Danelaw boundary and we’re on the Viking side.

“So there are lots of things to get involved with if people would like to come down and volunteer.”

Cody Dock has also recently appointed new members of its team to look after ecology and education at the site, who will be running projects over the coming year as work continues towards the ultimate goal of re-flooding the dock.

After that happens, the site will become home to residential moorings, a berth for a heritage ship and dry dock facilities to service boats sailing up and down the Lea.

“I think we’re about 18 months away from doing that,” said Simon.

“We’ve done most of the necessary work at the end of the dock and we’re definitely over the hill with the restoration work on the dock walls.

“We can see the light at the end of the tunnel. Then it will be about connecting us up with Canning Town via that last elusive bit of footpath along the river.”

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

December 13, 2022December 13, 2022

Canary Wharf: How Third Space’s major update is all about quality and fine detail

General manager at Canada Square, David Burrow, talks lighting, equipment and high expectations

Third Space’s weights machines area has had a facelift

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Health and fitness clubs are, at their root, about maintenance and change.

Nobody joins a gym to see their body deteriorate or their performance decline.

We want to stay in condition and see steady progress towards our goals.

Similarly, people expect their clubs to provide that – they have the right equipment, classes, facilities and staff to help them get to where they want to be.

Members at Third Space in Canary Wharf will pay £220 per month from January 2023 for access to Europe’s largest luxury health club.

The task of ensuring the Canada Square facility consistently meets their expectations falls to general manager David Burrow.

“We are constantly upgrading – there are always new things coming onto the market, so it’s about asking how we can use them and whether it’s right to have them,” he said.

“We get loads of feedback from our members and we use that to consider what to do next so we can offer an even broader range than what’s already here.”

The club is currently in the midst of a major update that’s seen it refresh the decor and equipment in its free weights and weights machines areas.

It’s halfway through upgrading its vast cardiovascular training areas and is already looking forward to the crowning glory of the project, which will be the remodelling of its changing areas, saunas and steam rooms.

Third Space Canary Wharf general manager David Burrow

David said: “We started with free weights, which we have completely refurbished with new flooring and lighting.

“We have all-new equipment from a company called Eleiko, who are the best in the industry and a firm we’d already been working with in our Olympic weightlifting areas.

“As part of this project we took the opportunity to review what equipment we had, what was best in class and what we wanted to acquire.

“So for our pin-loaded machines we have replaced our offering with products from a company called Pulse.

“It’s an English firm who have been brilliant where we’ve wanted modifications.

“Their machines feature a digital read-out, which gives users a guide to their range of motion alongside feedback.

“That’s what most people are looking for – members can see how they’re performing, how they can do better and get reassurance that they’re using the machine correctly.

“Of course our staff are always on hand to help people with any of the equipment on the gym floor.

“We think Pulse’s machines are great for people at all levels – you can sit on one even if you’re brand new to fitness and be confident that what you’re doing is correct.

“Many people who join a health and fitness club will be slightly nervous, but having the ability to know that they can just plug the pin in, push or pull the equipment and see that their range of movement is correct, is very comforting.

“Our aim is to make everything as simple as possible for advanced athletes or complete beginners.

“The idea is that people can use it without needing to speak to someone or to watch dozens of YouTube videos, so the focus is always on the exercise.”

This philosophy underpins everything David and the team at Third Space do.

While the update will see major changes and improvements to the club, many will be barely perceived directly by members – designed instead to create an overall sense of wellbeing in the gym and its facilities.

An artist’s impression of how the upgraded changing rooms will look

“Next year we’ll be upgrading the changing rooms, which is pretty much the biggest thing you can do with the club still open,” said David.

“We’re changing the lighting completely, which is one of the things members probably won’t notice.

“It will be linked to the circadian rhythm – it will change throughout the day so the amount of illumination will feel right to people in a way they can’t quite quantify.

“With a club like this there’s a great amount of work that goes on in the background to create the correct atmosphere.

“The carpet is also being ripped out and we’re having a beautiful new floor.

“Again, it’s something people will walk over, but we’ve spent six months testing products to ensure people won’t slip and that it can be cleaned effectively.

“We’ve gone to enormous lengths to find the right flooring because once it’s down it’s impossible to replace.

“There’s been a huge amount of cooperation between our designers, architects and operations people to make sure it’s fit for purpose.

“It may look beautiful on day one, but we’re interested in day two, day 200, day 2,000 – can it cope with the footfall and trolleys with towels rolling over it every single day.

“That’s why we test and test and test until we’re certain.”

David has been working in the fitness industry for nearly a quarter of a century which has included building his own business in the Netherlands and stints at director level for big chains.

He came to Third Space six years ago, attracted by the opportunity to do the job he loves.

Third Space Canary Wharf’s free weights area now has Eleiko equipment

“For me it’s about the day-to-day interaction and operation,” he said. “When this job came up it was quite an easy choice.

“The challenge of a club this big is unique – there’s nothing else that’s the same.

“I’ve worked in incredible clubs for incredible companies, but there’s no club like this – the range of products, the range of offerings and the challenges that creates.

“I love that I have the opportunity to build and grow this club and I’m extremely lucky to work with the most incredible group of colleagues I’ve ever worked with.

“Members join this club because it has all the toys, but they stay because of the people – the atmosphere really is amazing.”

The upgrade should make it even easier for Third Space to foster that atmosphere with lighting that can be controlled via Bluetooth across the club.

The new cardio area features top of the range Technogym equipment and an updated layout with a more open-plan design.

“The project also features new Woodway treadmills and an upgraded Wattbike studio.

“Personally I’ve reached an age where I like to mix my exercise sessions up,” said David.

“I do a static cardio day, a strength stability day – something like TRX – and some kind of Hiit-based session. Those three will be locked in and then I will do something I feel I need.

“That might be something strength-based, followed by a steam room or sauna.

“Sometimes it’s about that balance between physical and mental health – asking what is right for me at that moment?

“As you mature, you learn to listen to your body more and I’ve definitely got better at that.”

In addition to the remodelling of the floors in the changing rooms, the upgrade also includes new showers, steam rooms and saunas to help members relax and refresh themselves after their workouts.

An artist’s impression of how the new saunas will look

“It’s the ultimate part of the whole project and it will come in at the beginning of next year,” said David.

“We’ve got high budgets and a high number of members who all, quite rightly, have high expectations.

“That means we have to deliver an experience to them while the work is going on that is acceptable, while totally renovating the facility.

“That is a challenge but one I am confident we can meet – a lot of research and preparation goes into getting things right here – everything should feel great without people knowing exactly why or realising how much work there is behind it.

“It’s not just about chucking new equipment in – we’d never do things that way.

“Then, after everything is finished, and with Wood Wharf opening in due course, it will be about asking how the two Canary Wharf sites complement each other to offer even more.

“There’s always something that needs considering, updating or improving – but I love it.”

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

December 9, 2022December 14, 2022

Royal Docks: How CABNAB continues to fight knife crime through sport

In 2023, it will be 15 years since NASSA launched Carry A Basketball Not A Blade to tackle violence

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Thamesmead and Abbey Wood aren’t far from Newham. The Elizabeth Line connection via Custom House brings the areas to within a few minutes of each other.

So the fatal stabbings there of Charlie Bartolo and Kearne Solanke – both 16, both killed in linked attacks on November 26 – are an especially potent reminder to those in east and south-east London of the ever present threat and brutality of knife crime.

At the time of writing, three teenagers had been arrested in connection with the murders and two charged – five young lives either ended or changed forever.

It’s a story Anthony Okereafor knows only too well. Two of his friends were killed in unrelated knife attacks in 2008.

“I was 17 and out playing basketball and my phone was ringing – but I ignored it and continued with the game,” he said.

“Later I followed up on the missed call to find my friend had been stabbed.

“For me, it wasn’t just that my friend had passed away, but that it had happened so close to where I was playing.

“If I hadn’t ignored my phone, it could have been me – to some degree basketball saved me from being involved in that incident and in that environment.

“But, at the same time, I had the trauma of having lost a friend.

“At the time I was quite young and studious.

“I had a younger brother and sister and I thought, that if this was what had helped keep me out of trouble, what could we do to help other people?”

Anthony is the son of Natasha Hart, who in 2005 sowed the seeds of what would become Newham All Star Sports Academy (NASSA) by giving her kids an impromptu basketball session in a local park.

She offered to make it a weekly treat and soon friends were joining in, with the group rapidly growing in size.

Young people training with NASSA outside during the pandemic

A year later she officially launched the organisation as a charity to provide competitive basketball coaching for children and young people in the borough – a safe place to play sport away from the lure of anti-social behaviour, alcohol, drugs and crime.

So it was to Natasha that Anthony went first in 2008 with his idea for a campaign to tackle knife crime. Working through NASSA, it will be 15 years since his Carry A Basketball Not A Blade (CABNAB) campaign started.

“Basketball has always been the sport I enjoyed playing most, so we have used that as a tool to get young people engaged with our message,” he said.

“It’s an educational tool we employ to let them know how dangerous carrying a knife can be, not just for the victim but for the carrier.

“CABNAB empowers young people to do productive things and uses the power of sport to bring people together and forget about the things they face on a day-to-day basis, like postcode wars, racism and poverty.”

Today CABNAB delivers talks and workshops in primary and secondary schools, starting with children as young as nine and 10 – carefully tailoring its approach to the age of its audience.

“The age will determine how graphic the sessions are,” said Anthony.

“With the younger ones, we’ll talk about how easy it is to be asked to hold something, for example – these are very young kids, but grooming by criminal gangs starts at a young age.

“Drug dealers and gang members will use younger people because they are less likely to be stopped by the police even if they’re carrying a knife.

“We talk about the physical dangers and issues if you do get attacked, which people have to live with – trauma, scars and physical impairments.

“Alongside that, we also talk about what happens if you are the perpetrator – what time are you looking at in jail and how your family would be affected.

“Personally I believe a lot of the time when these crimes are committed and people die, that it’s not the intention of the perpetrator to kill.

“A lot of young people I’ve encountered carry knives for fashion and protection. When you ask them: ‘From what?’ they’ll say it’s being in certain areas and doing certain things.

“Sport is one way to tackle that. When people see a person in a kit or sporting uniform, that’s a young man or woman on a mission – they’re more likely to respect it and leave them alone.

“Growing up in Newham and going to certain parks to play basketball, I saw it happen.

“The gang leaders and those affiliated with drugs allowed me to play in the park, possibly because they could see that I wouldn’t want to be involved as I potentially had a future.

“As much as they might do bad things, a lot of them do have moral compasses and think that if a kid is involved in basketball or football they’d just let it go.

“That kind of respect does exist in our communities, and CABNAB can use it to help young people to stay engaged in sport, after school, through extra-curricular activities and, on top of that, in school as well.”

NASSA regularly trains and plays at UEL’s SportsDock in Royal Docks

Pre pandemic, CABNAB was reaching up to 3,000 young people a year and is now building back up as well as looking for funding to grow further.

The campaign also works in partnership with the Met and former officers – it hosts a basketball match each year where police take on a team of NASSA members to help break down barriers.

“We can never completely eradicate knife crime, but we can get the numbers very low,” said Anthony, who was named a Point Of Light in 2015 by then Prime Minister David Cameron for his work tackling knife crime in Newham.

“Funding is the biggest help for us in this, although we’re also so grateful to businesses, entrepreneurs and individuals who help us out in any other way they can or those who volunteer.

“In another 15 years the dream would be that knife crime will have faded away to the point where we can almost forget about it.

“We need to get away from blame and open up a conversation about why young people are doing these things.

“I want carrying a knife to be seen as taboo, not cool, not fashionable, not worthy of respect – just something that leads to a waste of life.

“We need to look at peer pressure and poverty and get this issue away from being gang and drugs related to reduce it on the street.

“CABNAB started in a sense with trying to save my own life.

“The court was my safe haven and basketball kept my mind off other things.

“To know we’ve changed many lives is incredible but even though we work with thousands of young people every year, if just one person puts down a knife or never picks one up, that’s good enough for me.

“You can see the reduction in crime in the areas where we work and there are so many other benefits when kids get involved with NASSA – the physical health, the education and the mental health that comes with those.

“With the cost of living crisis, it’s getting harder to do what we do, but I’m optimistic. Nothing is impossible – you just have to face the difficulties and overcome them.”

Excel in Royal Docks supports the charity in its mission

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

December 8, 2022December 8, 2022

Canary Wharf: How Clays is set to blast into Canary Wharf with its target shooting game

Virtual clay pigeon shooting venue is preparing to open its doors at Credit Suisse’s One Cabot Square

An artist’s impression of how Clays Canary Wharf will look

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“We know the game is the thing that captures you and why you want to come, but once you’re there we want people to feel that they don’t want to leave,” said Jon Calabrese, operations director at Clays.

The virtual shooting venue is set to open its second branch in Canary Wharf in December, following the success of its debut in Moorgate.

The new bar will be located overlooking West India North Dock on the ground of One Cabot Square – a building it shares with Credit Suisse – and is set for an official launch in January.

It will offer 90-minute digital clay target shooting for groups of up to 22 people in semi-private or completely private pegs.

With five games to choose from, it’s the latest in a succession of hospitality businesses in Canary Wharf to put competitive socialising at the heart of their operation.

First Electric Shuffle opened with a 21st century take on shuffleboard and then the vast Fairgame joined it this year, with its nine funfair-themed games.

It’s a trend that’s here to stay as people look for venues that offer other attractions besides food and drink.

“The foundation of what we’re doing is the target shooting game and the quality of that experience is really important to us,” said Jon.

“We wanted to make it as authentic as possible and it’s incredible.

“Clay target shooting is great and I would encourage anyone to go and try it.

“What we wanted to do was to create something immersive in the heart of London that would reflect that experience.

“Players use real guns that have been decommissioned with all of our technology that tracks them and delivers accuracy to within less than a millimetre.

“The clays within the game are subject to wind, aerodynamics and gravity and players stand in front of a three by four-metre screen.

“It’s honestly as though you’re standing in the English countryside and we control the sound and images so we can adapt to the weather outside.

“In autumn, for example, you’ll see leaves falling. We’ll keep working on the experience to make it even better.”

Clays, which was founded by CEO Tom Snellock in 2019, is expanding its operation following the warm reception customers have given its Moorgate branch.

Jon said coming to Canary Wharf was an obvious decision for the business.

“I grew up in north-east London and I’ve been coming to the estate for about 20 years,” he said.

“Even then on a sunny day it was absolutely alive.

“I think there’s this perception with Canary Wharf that’s it’s very much a business district, and at the weekend it’s dead, and that couldn’t be further from the truth.

“There are incredible residential hubs locally, shopping areas, amazing hospitality operators here and the Elizabeth Line has just come in.

“I think it’s one of the fastest moving parts of London and with the density of people here it’s a no-brainer. It’s almost better to ask: ‘Why wouldn’t you want to be here?’.”

While the game is central to Clays’ appeal, there’s more to the venue than blasting away at virtual targets.

As the son of celebrated bartender Salvatore Calabrese, Jon has a pretty robust background in hospitality but initially spent time pursuing a different path.

Having embarked on a career in the fitness industry as a personal trainer, he joined the Met after a former girlfriend’s father – who happened to be on the murder squad – turned Jon’s head with stories of his work.

But, having worked as a police officer in Newham for three years, the world of restaurants, bars and hotels proved irresistible and quite a contrast to his time wearing a uniform.

One of the pegs at Clays’ Moorgate branch

“When I came to hospitality in 2009, it was anarchy – chaos,” he said.

“People would work hard and be rewarded with management roles – then they’d have to work out how to do them.

“That meant often you’d either get people with authoritarian approaches or micro managers because they’d have imposter syndrome, which was weird.

“At Clays we have a career tree approach that means we will give people the skills and knowledge they need to be a departmental expert and to hone your craft.

“We won’t hinder you if you want to move between departments and try different things either.

“Ultimately we want to grow a business with culture, consistency and expertise so we can deliver on customers’ expectations at a very high level of quality.

“We want people to come to Clays for the game, but then to stay for the food and drink they’ve enjoyed alongside that experience.

“On the drinks side we use techniques such as clarification to produce crystal clear liquids we can pour like a coke but that have an amazing taste and mouth feel.

“That means we can maintain our rapid speed of service without sacrificing quality.

“These are the kinds of things you only see in small artisan bars.

“Our cocktails are signatures and what is important for us is the quality of ingredients and that our drinks reflect the British countryside using produce grown and created in this country wherever possible”

Players use real decommissioned shotguns to play

Wharfers can expect tipples such as Clay Burst, a sweet and sour pink gin creation, Jack’s Orchard, combining the taste of toffee apples with a whisky kick, and the Precision Punch, a banana spiced rum cocktail.

Food-wise, Clays will serve a menu created by culinary director Roger Olsson formerly of The Dorchester, The Ritz and Pied A Terre.

Dishes include Sweetcorn Ribs with paprika salt and a lemon and chilli dip, Cobble Lane Charcuterie and “KFC” tempura cauliflower as well as Loaded Breads topped with Middle Eastern, Indian and Italian flavours.

Jon said where possible Clays would use produce for the UK with a focus on sustainability, quality and provenance.

“We know the farms where our vegetables are grown and our meat is produced and the boats that catch our fish,” he said.

“You’ll find old favourites like scotch eggs and the calamari is melt-in your mouth.

“Everything is made in-house – it’s about elevating the calibre of the experience.

“Next year we’ll be installing an outdoor terrace so guests will walk in through green foliage, an outdoor bar and past heated tables.

“Then the venue itself is on several levels.

“There will be a tree house where a DJ will play, a reception desk with living moss under a glass top, a bar with a 3D scene that plays on the English countryside and the pegs themselves.

“The main bar is at the far end of the venue and looks over to West India Quay. There are also three pegs that can be closed off privately with bi-fold doors for private parties when needed.”

Clays is taking bookings from December 13 online.

The Canary Wharf branch has eight pegs with off-peak bookings for small groups starting at £30 for an hour’s play.

Peak rates for groups of six to 22 cost £70 for 90 minutes of play.

Jon and the team have developed the drinks menu at Clays

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

November 28, 2022November 28, 2022

Hackney Wick: How The Trampery Fish Island Village aims to foster community

Space and facilities for fashion creatives spread over 10 buildings totalling 50,000sq ft opens

Deputy mayor forfor culture and the creative industries Justine Simons and CEO of The Trampery Charles Armstrong at the launch

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what’s going on?

The Trampery Fish Island Village has officially opened its doors, offering around 50,000sq ft of space for innovative and sustainable fashion businesses in Hackney Wick and Fish Island.

Spread over 10 buildings along the Hertford Union Canal, its facilities include 42 studios ranging in size from 150sq ft to 2,000sq ft, 21 affordable studios and 28 desks for fashion-tech startups in its co-working space.

There’s also a 1,000sq ft sustainable manufacturing facility, a venue to host catwalks, sample sales and speeches, meeting rooms, seminar rooms, a lounge for members and a cafe and bar with a canalside terrace.

Up to 500 people will be working on-site each day with businesses such as Petit Pli, Rewritten, Wear Matter, Dotte Been London and Sabinna already in residence.

The facility was officially opened this month by deputy mayor for culture and the creative industries Justine Simons on behalf of the Mayor Of London.

how can I find out more?

The Trampery Fish Island Village offers spaces suitable for one to two people, right up to studios for seven to 12.

Desk membership at The Trampery Village Hall costs £220 per month with studios available from £363 per month starting at £30 per sq ft.

Justine officially opens The Trampery Dish Island Village

she says

Deputy mayor for culture and the creative industries, Justine Simons, officially opened The Trampery Fish Island Village on behalf of the Mayor Of London.

She said: “This is a really important moment in the creative life of London. We started talking about this in 2016 and here we are.

“This is a city of makers, doers and dreamers – our city runs on creative energy.

“But forging a creative career in London is not easy. You need grit, determination and perseverance.

“It also requires space and this facility is a brilliant example of what we can achieve when we work together to deliver it at affordable rates.”

The Trampery Fish Island Village operates space across 10 buildings in area

he says

For Charles Armstrong, CEO of The Trampery, the launch of its Fish Island Village is a significant milestone in the social enterprise’s history.

He said: “This is the largest project The Trampery has ever delivered. It’s been very complicated, so to reach the launch and to celebrate it with all of our partners and friends, was one of the most exciting days of my life.

“There are two specific things I’m really hoping for from The Trampery Fish Island Village.

“First is that it becomes a new focal point for sustainable fashion in London and that, over the decades, we can help hundreds and hundreds of young labels to advance innovative ideas that reduce waste, improve labour conditions and that make the industry better.

“Secondly, I hope this will be an anchor that will enable the creative community in Hackney Wick and Fish Island to grow.

“I think a lot of people feared that after the Olympics, with the property development that followed it, the creative community would die out.

“The Trampery is really determined that shouldn’t happen, so to provide our largest ever workspace here, supported by the Mayor Of London, the London Legacy Development Corporation and local people, is really important.

“East London has Europe’s greatest concentration of artists and professionals, so I don’t think there is any limit in demand for the kinds of facilities we are providing here.

“Our ambitions aren’t limited to this area and, over the coming years, we’ll be opening facilities more widely, but our soul will always be in east London.”

For more information contact partnerships manager Ahmet Emin Hondor via email at fishislandvillage@thetrampery.com

The spaces provide studios and facilities for fashion-focused businesses

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

November 25, 2022January 5, 2024

Canary Wharf: How Creative Virtual’s Gluon software is next level for chatbot tech

Founder and CEO of the Cannon Workshops-based company, Chris Ezekiel, talks global growth

Creative Virtual founder and CEO Chris Ezekiel – image Matt Grayson

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All in all, 2023 is shaping up to be a big year for Chris Ezekiel and Creative Virtual – the company he founded on the Isle Of Dogs in November 2003. In 12 months time, he and his colleagues will be celebrating its 20th birthday.

But before that happens, there’s the small matter of becoming a father for the second time and – business-wise – the firm is set for a major release of its V-Person software, named Gluon.

The software is the platform that has allowed Creative Virtual to grow into a global concern, from its base next to Canary Wharf at Cannon Workshops.

From there, housed in the honey brick of the Grade II listed former cooperage beside West India Quay, Chris and his team compete with the likes of Microsoft, IBM and Google in the field of conversational artificial intelligence (AI).

Together, they have built a business with global reach, servicing clients across the world including the likes of HSBC and Lloyds Banking Group – one of the firm’s first clients and still a customer today.

In 2022, Creative Virtual has operations in the UK, the US, Europe, Australia, Singapore and in India. It’s a Docklands business trading with the world.

“We’re still independent, which is a bit unusual for a tech company in the fast-paced world of AI,” said Chris.

“I always started it for the long-term, and over the years we’ve had quite a few offers to purchase the company, which I continue to refuse.

“I’m just enjoying it and we’re competing in that area we’re operating in – conversational AI is all the rage now.

“For me, it’s about working with incredible people who are passionate about innovation, creativity and technology – some things are more important than money.

“We don’t have investors so what we do isn’t linked to their short term goals.

“While Elon Musk has recently bought Twitter, I reflected the other day that he could not buy Creative Virtual. It’s great to have that independence.”

The company’s position comes through its success developing and implementing chatbots for clients.

These might be used by a firm’s customers, employees or its customer services personnel as a resource to assist clients.

Gluons hold quarks together at a subatomic level so they can become atoms and ultimately everything in the universe

With almost 20 years in business and numerous accolades – among them a Queen’s Award For Enterprise in 2017 – Chris said the company continued to prioritise innovation, investing its profits to grow.

“It was always the dream to become a global company,” he said. “But you don’t often get a chance to step back and consider what you’ve built.

“We pride ourselves on having a really quirky, passionate team – a really eclectic mix of individuals. It also allows us to be adaptable and to work in markets all around the world.

“Travelling to these different locations really brings it home and having the fantastic customers we do really helps.

“Being able to explore creativity and innovation with those companies and partners has been amazing over the years. It’s what keeps us going.”

That ongoing drive has resulted in Gluon, which Chris said would be the foundation of Creative Virtual’s work for many years to come.

It’s aptly named after an elementary particle that holds quarks together to form subatomic particles such as protons and neutrons – the basis for atoms and ultimately everything in the universe.

It’s also a reflection of the Creative Virtual founder and CEO’s love of physics.

“I have a picture of Richard Feynman above my desk with his quote that you should not fool yourself and that you’re also the easiest person to fool,” said Chris.

“That’s something I always focus on because it’s really important to keep things in perspective, to keep them real.

“With Gluon we’re very excited because, while we do small software releases every month or so and major ones roughly every 12 months, this is the kind that only comes along once every four years.”

Gluon as software bears some similarities to gluon particles in that they both connect elements to create something of greater complexity and function.

Gluon is designed to work within the composable enterprise system

“First of all, the new software allows us to integrate our system with lots of other systems at a large enterprise,” said Chris.

“That might include CRM systems and data management systems, for example.

“There’s a lot of buzz around AI and we’ve seen chatbots that use machine learning as a black box without any control over the responses the system is giving.

“We’ve always taken a different path, combining AI with humans overseeing the system, and Gluon will make that easier.

“The way we’re combining those two elements is unique in the industry and Gluon makes it super easy for organisations to use.

“The way it’s configured and the reports that come out of it make it really efficient and also controllable.

“There’s also a lot of interest in something called the ‘Composable Enterprise’ which is all about plugging systems together.

“Gluon fits perfectly into that to become a key piece of the jigsaw.

“We intend to launch in the early part of next year. We already have a test version available and have done 50 demonstrations so far.

“The feedback has been incredible. We sell direct to customers, but we also work through some partners in the world and everybody’s been unanimous in their positive responses.

“It’s a great way to develop, because the feedback is very specific.

“Taking our time is very important, because we’ve been able to listen to what people are saying while we are developing the software.

“We can be more flexible with our customers because we don’t have pressure from investors.

“It’s funny for me on a personal level, because people wondered whether having a 16-month-old now and another on the way in February would change my view about the company and whether it would be time to sell – but it hasn’t one little bit.

“I am often asked how difficult it is to separate the business from my personal life, but my view is that you should give up doing that because it stresses you out.

“If you’re an entrepreneur, you’ve got to build it into your life – it is your life and you have to find a way to do that.

“Having a supportive group of people around you, both inside work and outside, and having some hobbies and interests is essential. I snowboard and watch West Ham to relax.

“But at the end of the day business is business, you shouldn’t take it too seriously.

“That might sound odd from someone who has to pay all the bills and make sure the people who work for me can pay their bills – but knowing there are more important things in the world keeps me level-headed.

“It’s a balance and as long as you can say overall you’re happy with that balance, then you’re in a good place.

“That’s why I can’t imagine retiring.”

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

November 24, 2022November 24, 2022

Canary Wharf: How The Cocktail Club offers Wharfers a place to party

Founder JJ Goodman talks drinks, growth and swinging lights at the new Cabot Square venue

Founder of The Cocktail Club, JJ Goodman – image Matt Grayson

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The lights dangling over the bar at The Cocktail Club in Canary Wharf’s Cabot Square tell a story all of their own that dates back to the brand’s creation in a Covent Garden basement in 2008.

There’s something of the showman about founder JJ Goodman and almost the first thing he does when I turn up for our interview is to energetically swing each pendant by its metal shade out into the bar above the heads of customers.

“We had similar lights at Covent Garden and one night we swung them and the place went off,” he said. “It’s been a thing ever since.”

That’s why you’ll see staff throwing the light fittings around at the Canary Wharf branch. While the company JJ founded is now part of emerging hospitality giant Nightcap PLC – which also owns The Adventure Bar Group and Barrio Familia – this simple anarchic act is a reminder that there’s personality woven through the links of the chain.

Bartenders get to pick the music and each branch gets a bespoke interior, the Wharf’s being heavy on stained glass, graffiti and low lighting.

The drinks it serves combine theatre with precision – a mixture aimed at pleasing both serious drinkers and those up for a heady party.

Old favourites – Mojitos and Espresso Martinis, for example – cost £9.75, while more complex creations are about £13.

These include the likes of the Truffletini – a blend of rum, coffee liqueur, tonka bean syrup and espresso with a chocolate truffle sat on the side of the glass.

It’s a menu that in many ways encompasses JJ’s history as a bartender.

The interior of the Canary Wharf branch – image Matt Grayson

“I’ve been a barman since I was about 16 in my old home town of Worcester,” he said. “I made my first cocktails when I was 17 – it was a Grasshopper.

“There was a shitty little manual on the back of the bar where I worked so I decided to learn to make a few drinks.

“If someone wanted something interesting, I’d make a drink full of sugar and covered in umbrellas and that was good fun.

“Then I got into the Flair world – spinning bottles, all of that. I started entering and winning competitions.”

But JJ was serious too. Moving to London he immersed himself in the bar industry, going on to win the Cocktail World Cup in 2008.

That was the same year he and business partner James Hopkins featured on and won BBC’s The Restaurant and opened the Covent Garden Cocktail Club.

The TV show connected the pair to chef Raymond Blanc and Dragon’s Den investor Sarah Willingham, who became the founder and CEO of Nightcap in 2021 – now The Cocktail Club’s parent company.

“We’ve got 18 branches now alongside the other brands and I think we’ve stumbled on a really nice home for ourselves at Canary Wharf,” said JJ.

“In due course we’d love to bring the rest of Nightcap’s crew to the party.

Finished drinks at the Cabot Square venue – image Matt Grayson

“The area has evolved so much and so quickly in the last couple of years. In terms of hospitality, you now have the top operators in the country and arguably Europe, here.

“We’ve found a brilliantly engaged audience, and if you’re really passionate about what you do, you want to be in the mix, shoulder to shoulder with the best guys out there.

“I’m excited for everyone in Canary Wharf to come, check us out and let their hair down.

“There’s a lot of madness going on in the world, and I promise we’re a fabulous little escape for them, as many times a week as they fancy it.

“We stand out from everybody else on the high street – there are plenty of places where you can go and have a quiet drink with your mates or that after-work catch-up with someone you haven’t seen for a time. We’re never going to compete with that.

“When you create a space with such high energy and fuel it with enough booze, you’re going to make new memories. People will leave their inhibitions at the door.

“So I feel like you should be able to come in here in whatever you want to wear, with whoever you want to come in with.

“We’ve got a really broad demographic as well – it’s a place where you can have a giggle, have some fun, and that’s encouraged by our staff.”

It’s also encouraged by the menu which starts with familiar drinks and delivers a twist.

“We wrote it post-lockdown,” said JJ.

“We looked at our top six classic best-selling cocktails, including the Old Fashioned and the Martini, and we chose to take each of those on a journey.

“So, we’ve got the house classic, then we’ve got the top shelf, where we experiment with more premium brands, and then we’ve got the theatre section, which we championed in the years before Instagram.

“If you love a Mojito, you can go on a journey of discovery, with fabulous variations on something that you know and love and trust.

A bartender creates a drink at The Cocktail Club – image Matt Grayson

“I think trust is really important when you’re charging people £10-£14 a drink – you really have to deliver something great.

“So what we chose to do is present the menu in such a way that people can feel comfortable travelling through a few variations on something they already love.”

Like every business, The Cocktail Club faces staffing pressures and is addressing that through education.

“We launched the Nightcap Bar Academy this year at a facility in Camden with another one on the way in Shoreditch,” said JJ.

“The idea is that we can take people with limited experience and show them the way we like to work.

“Lots of young people have missed out on being exposed to nightlife due to the pandemic and I really feel for them.

“What we can do is educate them on the style of service we give so they can see a career in this industry.

“Being behind the bar is my happy place and I really miss it loads.

“But we strive for very high standards and I’m a bit rusty so I wouldn’t want to embarrass myself, although I’d love it.”

That said, JJ can’t suppress his anarchic edge completely, slapping lampshades and ordering shots for everyone behind the bar, all the while keeping a careful eye on the quality of the drinks going out.

This is carefully choreographed wildness and it’s great.

One of The Cocktail Club's infamous swinging lampshades — One of The Cocktail Club’s infamous swinging lampshades – image Matt Grayson

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com