Water Street Archives

May 30, 2024May 31, 2024

Third Space Wood Wharf boosts east London club’s fitness offering

Studios for Reformer Pilates and Hot Yoga plus a new 20m swimming pool add to Canary Wharf’s already unbeatable health and fitness facilities

Image shows a bright turquoise swimming pool surrounded by light brown limestone times at Third Space Wood Wharf — Third Space Wood Wharf boasts a new 20m swimming pool and spa area

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Third Space Canary Wharf is already at the top of the fitness tree when it comes to facilities.

On its own, the Canada Square club offers a vast array of workout spaces, studios, machines and equipment.

There’s a pool, a climbing wall, a crossfit-inspired strength and conditioning space and a combat area with a boxing ring.

Nothing else on the estate comes close. And the facilities are only half the story.

The studios and gym floor are home to hundreds of classes each week, all included in the monthly fee.

This means members can indulge in everything from spinning to sound baths, HIIT sessions or weightlifting.

Image shows Colin Waggett, CEO of Third Space wearing a white shirt with floral detail round the collar — Third Space CEO Colin Waggett

unveiling Third Space Wood Wharf

But with the opening of Third Space Wood Wharf club, that offering and capacity has received a massive boost – essentially beating an already unbeatable proposition because access is included with membership of the Canary Wharf club as standard.

Expansive new studios mean Hot Yoga and Reformer Pilates classes are now available at for the first time on the estate.

There’s also a fully equipped training space and a swimming pool at the 15 Water Street location, which is spread over two floors above Tribe hotel and Dishoom.

“When I joined, we had four clubs and three brands – it was abundantly clear that the right one to grow was Third Space, which brought together serious business and lifestyle propositions,” said Colin Waggett, Third Space CEO.

“It had a brilliant name too, so the initial challenge was to bring those four locations, which included the former Reebok Sports Club in Canary Wharf, under the Third Space name.

“Having achieved that by 2017, we started to look at new sites including one near Fenchurch Street and then Islington.

“We were gradually building and we started looking at Wood Wharf in 2018.

“It’s been a long time coming, but that’s reflected in the quality of what we’ve created here.

“We decided that for Canary Wharf and Wood Wharf we would only have one membership so people don’t have to make a choice between the two sites.

“If you buy into one club, you get access to both.

“By doing that, it’s made it easier to get the proposition right at Wood Wharf.”

Image shows the new club's main gym area including a bright red track for training on — The new club features a large, well-lit multi-functional training area

the Third Space Wood Wharf proposition

“It provides something different to the main Canary Wharf site – more of a country club feel with the pool and spa,” said Colin

“We’ve also got a massive, multifunctional training space.

“Then, over the last five years Reformer Pilates and Hot Yoga have become ever more popular and that’s why we’ve built those studios.

“The former, especially, is having a big moment and, had we not built the Wood Wharf club, we’d have put facilities into our Canada Square site.

“We have to watch the big trends and change our space allocation in both clubs over time to reflect them.

“Right now that means less cardio activity and fewer cross trainers but more racks for weightlifting and greater space for our mind and body offering with Yoga, Pilates and sound baths.”

Image shows Third Space Wood Wharf's Hot Yoga studio with black rubber yoga mats on a wooden floor — Third Space Wood Wharf has a dedicated Hot Yoga studio

growing from experience

Colin knows a thing or two about keeping abreast of developments in the industry.

Having joined Fitness First in 2004 as chief financial officer, he was running the company a year later and presided over its growth from 250 locations in 10 countries to 500 in 25, expanding into the Middle East, south-east Asia and Australia.

Striking out on his own, he founded studio fitness concept Psycle in 2012, which included a branch in Canary Wharf’s Crossrail Place albeit before any trains were running.

While on that journey, he met the owners of Reebok Sports Club, who were acquiring Third Space and ended up joining the company as CEO in 2015.

While the pandemic meant pausing plans for expansion, the brand is now very much back on track with sites in Battersea, Wimbledon and Clapham

“Next year we’ll open three or maybe four clubs – which could make seven in two years – and that’s a lot,” said Colin.

“These are all sites we signed four years ago so we’ve known they were coming and we’ve been preparing for them.

“Our business is property and people. The property side happens very slowly, the design, construction and the rest of it.

“The people side can happen quite quickly – we usually need a team of 50 or 60 people to open a club.

“About half to two thirds of them are already working in one of our clubs.

“It’s all about getting the skills and culture right, which is what we spend time preparing for.”

“It’s always a challenge but that is what we’re here for.

Image shows Reformer Pilates machines in a room with a wooden floor. The machines are cream with black plastic details — The Reformer Pilates studio features equipment for group sessions

keeping that quality

“Preserving the quality we have at our existing clubs is a complete obsession with new openings,” said Colin.

“Our mantra is we get better as we get bigger – so we work really hard to ensure that’s the case.

“The golden rule when opening a new club is always to promote internally. Our heads of department will be two-thirds internal as well.

“The things we’ve been investing in, knowing these openings have been in the pipeline, are recruitment, training and education.

“We have a significant team of master trainers who are out there recruiting instructors and training them up to the standard we want them to be at.

“We’re in the fortunate position of being able to recruit the best.

“Our Canary Wharf and Islington clubs both have what we call Academy Teams, which are gateway jobs for people looking to become personal trainers.

“Our smaller clubs also help because that network provides career pathways which help us fulfil that mantra of being better.”

Image shows a Third Space trainer helping a man with is boxing technique — Third Space Canary Wharf already has a wealth of facilities including a fully equipped combat area

evolving the Third Space Canary Wharf site

With the Wood Wharf launch well underway, the refurbishment of the Canary Wharf club is itself an ongoing mission.

The space formerly used for The Pearson Room is set to be repurposed as a mind and body space to cater for the upswing in demand for Yoga and sound baths, while the existing studio will likely be filled with more Reformer Pilates machines to accommodate larger classes.

It’s all part of a carefully curated mix that’s designed to give frequent users the best deal possible.

“We’re great value if you come regularly and terrible value if you don’t,” said Colin.

“We don’t have membership contracts. If people want to leave, for whatever reason – life’s got in the way, they’re too busy – then they should leave feeling good about us.

“Our aim is to never let people down, but to recognise that some will cease training.

“One in five of our new members is actually someone returning to us.

“For all the things available to you, our price per day or per visit is extremely good value.

“It’s about an investment in something, a good use of time.

“We’re aimed at people who are prioritising their fitness and want good experiences – members who are trying to get the most out of life in busy London.

“We meet their demands as these change and evolve.

“With a master trainer in charge of each area of fitness, they’re always looking at our programme to see what’s performing, how it can be improved or refreshed – a bit like changing a menu at a restaurant.

“You want to keep your favourites, but you want new attractions too.”

Image shows Third Space master trainer Clare Walters hosting a sound bath in a Yoga studio — Sound baths are increasingly popular across Third Space’s clubs

new thinking at Third Space

“One of the things we’re doing more of across our clubs is focusing on that whole spa experience with saunas, plunge pools and hydrotherapy,” said Colin.

“At one time it was thought they just felt nice but increasingly there’s a real purpose to spending that time, whether for the physical or mental benefits you get from them.

“Sound baths, for instance, are curiously absorbing and a really nice treat.

“If you’re training at a high intensity, adding in softer programming to a club gives our members greater value.

“The ambition is that one day every one of our clubs will close with a session.

“People can then train in the morning and come back at the end of the day for what’s essentially 45 minutes of meditation – that would be wonderful.

“Wood Wharf itself has quite a different vibe to our other clubs – it’s beautiful to look down on the water and the streets below from the third floor.

“Some people will prefer to train there or just come for specific classes while mainly using Canary Wharf. It could just be where the mood takes them on the day.

“The club generates more capacity for us and, now that it’s open, we’ll be doing more to sell the two offerings together.”

need to know

Club membership at Third Space Canary Wharf, including access to Third Space Wood Wharf currently costs £217 per month.

Group access for the brand’s clubs (excluding Mayfair and Islington) costs £245.

Find out more about the new club here

Read Wharf Life’s e-edition here

Subscribe to our free Wharf Whispers newsletter here

- 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

July 13, 2023July 13, 2023

Canary Wharf: How Fish Game serves up something different in Wood Wharf

Restaurateur Roberto Costa has engaged head chef Matt Colk to run his seasonal venue in Water Street

Fish Game head chef Matt Colk, formerly of The Gun

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There’s something a little bit radical about Fish Game that sets it apart from the carefully crafted interiors and presentation of its neighbours.

Dishoom has a delicately written founding myth about a rogue banker that informs its entire design.

Mallow has earthy colours with golden accents.

In contrast, Fish Game is the rock dropped into the serene waters of Wood Wharf.

Here there’s a giant artwork of a man apparently eating credit cards with his head wrapped in cling film, tree stumps supporting glass tables, colourful fishing floats and flailing squid hanging from the ceiling and a private dining room decorated with images of Mafia bosses.

The restaurant, which recently opened its doors is the latest creation of Roberto Costa – the man behind Macellaio RC, a chain of six establishments named in honour of the Italian word for butcher plus his initials.

These feature butchery as theatre and plenty of Italian produce and dishes as befits a son of Genoa.

Fish Game, however, is different again – a bamboozling, hedonistic sort of a place that nevertheless rests firmly on four pillars – bread, veg, fish and, naturally, game.

To ensure those pillars are well founded, Roberto has turned to head chef Matt Colk – who returns to E14 having previously spent eight years cooking at The Gun (a little further to the east and right on the Thames) before a brief flirtation with Soho and then Fish Game.

It’s some distance from his start in hospitality.

“I began cooking when I was 14 in a little chip shop in North Lincolnshire,” he said. “I went on to do graphic design at college but my part-time job in the kitchen was much more fun.

“When I was 18 I came to London and first of all worked at Christopher’s Restaurant And Martini bar in Covent Garden before moving on to Roast in Borough Market.

“Then I worked at the RAC Club in Pall Mall, winning Worshipful Company Of Cooks’ Young Chef Of the Year in 2013 before joining The Gun in 2015.”

Rabbit Croquettes with marjoram and lime zest mayonnaise at Fish Game

The approach at Fish Game, however, strikes a contrast with his previous roles.

Having impressed with two dishes he served Roberto during a cook-off, he got the job and then discovered things in his new restaurant would be quite different.

“Roberto wants everything rustic, a bit more rock ‘n’ roll – everything natural,” said Matt.

“He wants to change people’s idea of what food is – to try all the good bits that people normally get rid of.

“In the beginning it took time because I was making dishes the way I used to, but Roberto didn’t care for recipes or classics. Everything had to be different.

“That took a bit of time to get used to but I sought inspiration and had a few ideas.

“We’ve broken the menu down into four sections with bread, veg, seafood and meat. If you need advice the waiter or storyteller will come and advise you what to have.

“It can all come together or separately – that’s how people enjoy eating.

“They can share and there’s never any rush.

“Diners can have small plates or big plates, whatever they want, and then order more if they are still hungry.

“It’s simple food cooked well. Roberto loves the diversity of England’s produce and wants to showcase that.”

Early signs seem to indicate that’s something customers are eager to experience.

While only open a short time, bookings have been strong with Matt and his team of chefs working furiously to satisfy full services.

Roman Tigella bread withe rabbit and offal at Fish Game

The menu is certainly a singular creation with ingredients cooked primarily on the ash and charcoal of Fish Game’s bank of grills.

“We’re in the middle of four really good restaurants here, but I love that this isn’t a chain,” said Matt.

“The feedback has been really good so far and people are getting used to the food.

“There are dishes on the menu that have taken two months to create, but the one everyone loves is something that took me five seconds to whip up.

“Roberto turned to me and said he wanted a squid dish on the menu – I asked when, and he said: ‘Now’. So I looked in the fridge, found a few ingredients and made the one that’s on there now.

“It’s charcoaled squid served with fermented chilli and fried cavolo nero – it just works. There’s a little bit of sugar and salt in there against that chilli sauce.”

Chilli is a big ingredient for Fish Game. In fact the restaurant is certainly the only place in Canary Wharf that boasts a tasting menu dedicated to the plant’s spicy fruit.

This offers diners the opportunity to taste peppers from Italian farm Vivi Piccante ranging in heat from a prickly 100,000 to 2.3million units on the Scoville Scale.

For contrast, a supermarket Jalapeno is around 2,500 units.

While Matt isn’t afraid of some spice, his dishes are designed to delight rather than melt guests, often focusing on less frequently used ingredients.

“I’m proud of the ox heart, which is marinated for 12 hours in garlic and chilli plus olive oil, that we source from near Roberto’s home in Italy,” said Matt.

“Then it’s seared on the charcoal and served with a crunchy carrot salad, with red onion, salt, pepper and lemon juice.”

Other offerings include a gamey take on an Italian classic in hare arancini, a dish of smoked duck breast and duck leg, a venison tartare with bone marrow and rump of mutton with fresh mint and mustard.

Game dishes range from £6.50 to £52 for a beef ribeye off the bone with bone marrow.

On the aquatic side, there are oysters (£6 for two), langoustines with samphire, mussels with venison nduja and monkfish with rosemary, lime and sea salt.

Dishes range in price from £6 to £50 for a butterfly sea bream served with olive oil, cherry tomatoes, pine nuts and basil.

“If I was ordering, I’d start with the Tigella bread from Rome (£9), which is served with rabbit and offal cooked over ash and finished with parsley, fresh garlic and lemon juice,” said Matt.

“Then, of course, I’d have the squid (£9). Sometimes the people are right.

“They even rave about the potatoes we serve but they’re just crispy new potatoes with chilli, garlic, chives and lime.”

In addition to the skill of the chef – after all Matt used to write a recipe column for Wharf Life when he was at The Gun and we don’t let just anyone do that – key to the success of a restaurant is the produce it has to work with.

Fish Game promises to regularly change its menu to fit in with what’s in season, whether that’s meat, fish or vegetables.

“It’s a little early for game season at the moment, but come August 12 we will have grouse on the menu and we also plan to feature partridge, pheasant and quail at the right time,” said Matt.

“We’ll be sourcing our game from the Windsor Park Estate, which is pretty local to us.

“In fact, if they turn the menu over, diners will be able to see where we get all of the fish, meat and game that we use within the UK, which is a nice touch.

“For Roberto it’s important that we serve things that stand out.

“That includes the fact we only offer two desserts – a tiramisu that’s made at the table and a lemon tart with seasonal fruit.

“We’ve also got an ice cream machine that we’re going to use to make a gelato with olive oil and sea salt. It sounds ridiculous, but it’s really good.

“I’ve been here two months, but as for the future I’d love to win a Michelin star and then perhaps see if we can expand to another site or two.”

So there you have it, the Wharf’s latest arrival packed with unusual produce, dishes, decor and verve.

Fish Game is, Matt tells me, currently looking for talented chefs – who wouldn’t want to chance their arm at a project that aims to stand out and get noticed?

Oh, and before I forget to mention it, as if potent art, a chilli menu and plenty of food isn’t enough, the Water Street restaurant also distinguishes itself by offering drinks served from its extensive Agave Bar.

Specialising in Tequila, Raicilla and Mezcal (with a single Sotol on the list too) this promises to add a potent note to any dinner.

And there certainly isn’t time to go into a cocktail list that’s classified by a system of chess pieces.

You’ll just have to head down to Wood Wharf, bag a table and work your way through them, by which time the whole enterprise might make some kind of sense.

Find out more about Fish Game via this link

Read Wharf Life’s e-edition here

Subscribe to our Wharf Whispers newsletter here

- 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, 2021January 5, 2022

Canary Wharf: How Hawksmoor’s team work tirelessly to refine its offering

Wood Wharf opening along with The Lowback bar is first hospitality venue in estate’s emerging area

Hawksmoor group executive chef Matt Brown – image Matt Grayson

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Not many restaurant group flagship venues are actually floating.

But Hawksmoor’s Wood Wharf establishment, permanently moored off Water Street, sits on a specially-built pontoon above the cold, dark fathoms of what’s left of the eastern end of West India Middle Dock.

It’s the first in a clutch of new venues – something of a beachhead that will see Wharfers drawn in ever greater numbers over Montgomery Bridge.

And they’ll be in for a panoply of riches if Emilia’s Crafted Pasta, The London Project and MMy Wood Wharf turn out to be of similar quality.

Hawksmoor may have leapfrogged them all, becoming the first hospitality venue to open its doors in the emerging community, but the speed of its arrival hasn’t been to its detriment.

Its 160-seat restaurant on the top deck is all deep leather banquette seating, gold, glass and warm lighting. It’s filled with different, comforting textures offset by polished wood – all the glamour of an Art Deco ocean liner.

Head downstairs and 120-seat bar The Lowback continues the theme, its bottle display recalling the slick glamour of an illuminated 1940s jukebox.

It’s not just about the sleek interior, though. Like cutting into an exquisite steak and seeing the glowing red of perfectly cooked meat, the quality goes all the way through.

The restaurant at Hawksmoor's Wood Wharf establishment — The restaurant at Hawksmoor’s Wood Wharf establishment

Cookery

Matt Brown is group executive chef for Hawksmoor and boasts a CV that includes some of London’s best restaurants, including extensive periods working with Marco Pierre White.

He said: “I always wanted to cook. I’m from Chesterfield and I moved to London when I was 16, got an apprenticeship at The Ritz and did that for about four years. After that I was reading about this guy – Marco – in the newspaper, so I went to work for him for about 20 years. Then I was head chef at Le Tante Claire for Pierre Koffmann for two years.

“But I’ve always wanted to challenge myself. Some of my cheffy friends saw taking the job at Hawksmoor in 2015 as a step down – cooking in a steakhouse – but not at all.

“What we try to do at Hawksmoor is no different from what one, two, or three Michelin-starred restaurants are trying to do. The amount of effort we put into sourcing ingredients and cooking them in the correct way is unbelievable.

“The lengths we go to to get the ultimate chip, for example, are incredible and we do that in all our restaurants – that’s a different ballgame to doing it in one kitchen.

“Firstly we take great care selecting the potatoes – if you start with rubbish you’re never going to get a good chip – and then we have a three-day process. We blanch them first in boiling salt water, then chop them up and they go on trays to let the steam out.

“Then they go in the fridge overnight. You have to get as much water out as possible. Then we fry them at 140ºC on the second day and put them back in the fridge. Then we serve them on the third day, frying them in beef dripping at 180ºC.

“While 80-90% of the menu is set in stone, we’re always trying to do things better, to create more interesting side dishes.

“We work with about 500 farms in the UK – all small producers – where you can select all grass-fed cuts. The menu is cool starters and steakhouse classics, but we want to be about more than just steak, we want to be a great restaurant as well.

“That means having a drinks list, a wine list and food that are all amazing. For me, it ticks all the boxes. You can come here and have what I think is the best steak and chips anywhere. My favourite is probably the rib-eye. It’s flavoursome and has just the right amount of unctuousness – tender, but not too tender.”

Matt’s connection to Canary Wharf dates back two decades to when he met local resident Lisa, who he subsequently married, but the local dining scene was pretty limited then.

“It’s not like it used to be – when I came here a few weeks ago, it was for the first time in 18 or 19 years,” he said. “Initially we were a bit dubious when we first thought about Hawksmoor on a boat – it’s not really what we do.

“But then I saw the restaurant and it’s amazing – what a great venue for anyone to come to.”

Bartending

That spirit of inclusion (pun intended) continues downstairs in The Lowback. Conceived as a venue in its own right, manager Joe Worthington is in command and wants Wharfers to see it as a favoured hangout whether they’re living or working locally.

“Hawksmoor is The Lowback’s big brother so you’re going to get that guaranteed quality, really great food. But the focus down here is on drinks.

“The atmosphere and the service will be just like any Hawksmoor but the lights will be lower and the music a little louder.

“We want it to be a hub for the Wharf. Whether you live or work here we want it to be your local, whether it’s for a cocktail or a pint of Guinness.

“We’ve got a great Martini list and one good thing is that a lot of prep for our drinks is done early – they’re designed so they can be put together in 30 seconds.

“That means we’ll be aiming to deliver drinks to the table in under five minutes for parties of two or three – a little longer if there are more guests.

“In spring the terraces will be open – there’s a further 30 seats on tables out there, bathed in sunlight.

“I imagine that, when people look out of their residential towers or their office blocks, they’re going to see that terrace outside and fancy having a Martini by the water.

“Inside we’ve got this beautiful 10-metre bar with a plethora of drinks on offer.

Manager of The Lowback Joe Worthington – image Matt Grayson

“If you want a whisky on the rocks, a pint, a cocktail, we’re at your beck and call. The best place to sit will be at the bar where you can watch your drink being made. You’ll get your own designated bartender and they’ll be happy to talk you through the menu.

“What’s at the forefront of our minds is ensuring we deliver drinks and food with great service.

“We hope that when people come down here we’ll create regulars. The theatre of making drinks will still be there but we want to serve people quickly.

“Nobody comes to a place to stand at the bar for seven minutes. The prices we charge are the industry standard, but what sets Hawksmoor apart isn’t how cheap or expensive we are, it’s the people we employ – the atmosphere and the culture those staff create.

“Before I joined the team, I’d been coming to Hawksmoor for about 10 years and the thing I loved about it was that the bars felt independent while still being encased in the restaurant.

“The Lowback is a stand-alone brand and it’s somewhere that enables us to say yes to people whether that’s accommodating large bookings or two people who just want a quiet drink.”

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