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Canary Wharf: How NYC is coming to Wood Wharf as 8 Harbord Square homes launch

New York takeover will see estate carpeted with americana, offers and pop-ups to mark occasion

The launch of 8 Harbord Square will see a four-day New York City takeover of Wood Wharf arrive in Canary Wharf

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New York City looms large in the imagination. It’s the smooth vocals of Alicia Keys on Empire State Of Mind, yellow taxis and the splash of water over Carrie Bradshaw.

It’s impossibly tall skyscrapers, hip-hop, Frank Sinatra, Gene Kelly and Jules Munshin playing over-excited sailors in On The Town.

It’s Central Park, Central Perk and the Ghostbusters piloting the Statue Of Liberty through Fifth Avenue. 

Countless heroes and villains in every kind of drama have made it their home in literature, on stage and across screens big and small.

Often those characters are portrayed living in loft apartments – open spaces with high ceilings and large windows, typically featuring exposed brickwork and concrete, hinting at  former lives as offices or places of industry.

London too has had a flush of such properties – albeit on a smaller scale – with warehouses, usually along the Thames, converted.

Many have that NYC-feel, with original features celebrated amid the sleek worktops of fitted kitchens and cleverly cantilevered mezzanines. They are now, however, few and far between for enthusiastic buyers.

Homes at 8 Harbord Square are completely open-plan in the style of New York lofts

That’s where 8 Harbord Square comes in.

It’s styled by Karakusevic Carson Architects as a brick-built structure that wouldn’t look out of place in New York’s meatpacking district – a chunk of the city that became a hotbed of fashion design, culture, dining and residential property in the 1990s and 2000s.

Its story – of industrial decline followed by regeneration – is not dissimilar to Canary Wharf’s.

The difference here, of course, is that 8 Harbord Square is newly built, with none of the potential problems of an industrial conversion but all of the style of a chic, period loft.

“There are 82 apartments in total, spread over 12 storeys and they are very different to anything that we’ve ever built or sold before,” said Melanie Conway, director of residential sales at Canary Wharf Group.

“We’ve stripped everything back, so there’s exposed brickwork and concrete ceilings – the decor is very raw – with huge Crittall windows to let lots of light in.

“There’s a real openness to the lofts.

“They are very unusual – buyers are used to seeing apartments with bedrooms and living spaces laid out.

“Here, it’s very much up to the buyer how they want to live in them.”

The majority of the building’s floors – excluding the penthouses which have already sold – are split into eight apartments in two configurations.

The Prospect Lofts are just over 800sq ft of open-plan, undivided space.

Each comes with a fully-fitted kitchen in stainless steel, with Siemens appliances including a built-in washer-dryer.

Heating comes from cast iron radiators arranged along the walls, while ceiling fans provide air circulation throughout. 

The only walls are around the bathroom, which includes a black-framed shower cubicle, a free-standing bath and double sinks.

These properties are single aspect and are located in the centre of the building.

The Gramercy Lofts are similar in every respect, except that they extend to a little over 1,000sq ft and are arranged on the four corners of each floor with twice as many windows.

“We’ve been holding off on a big launch until the building is nearly finished, because the best way for buyers to understand these spaces is to walk into them,” said Melanie.

“We’re expecting people to be able to move in by the end of the year.

The building has been styled to echo properties in NYC’s meatpacking district

“It’s been very interesting to see who has bought here already – it’s a real mix from young couples to downsizers who love the warehouse style, and even students.

“It’s a design that appeals to lots of different people because you can move everything around. 

“We could have dropped the ceilings and put in walls to create a typical layout, but we wanted to keep everything real.

“There’s not much decoration to be done and very little maintenance as there’s hardly any wall space that needs painting.

“The properties will also stand the test of time from a design-point of view – they won’t date.

“People buying here might be looking at older warehouses, but 8 Harbord Square is newly built so there won’t be unexpected leaks or any issues like that.

“They’re also really well insulated because they have been designed as homes. They are new, but also really cool.

“They’re very tranquil too, overlooking Harbord Square Park – an oasis of calm away from the bustle.”

Following the completion of two show apartments at the scheme, Canary Wharf Group is marking the occasion with a New York-style takeover of the whole of Wood Wharf.

The event runs for four days from September 20-23, 2023, with offers, pop-ups and installations.

V– SCROLL DOWN THE PAGE FOR A SELECTION OF OFFERS – V

“Wood Wharf feels very much like the residential district of Canary Wharf and, with 8 Harbord Square offering warehouse-style living, the takeover seemed like a great way to promote the building,” said Melanie.

“New York sits very well alongside the buildings here and on the estate as a whole.

“Right now it’s about awareness and it’s also an opportunity for people to discover what it’s like to live here.

“From the moment people leave one of our stations, the whole estate is managed by Canary Wharf Group.

The Prospect is the smaller of the two layouts stretching to 800sq ft

“There’s also security on site, 24-hours a day and a high level of cleanliness and service across the estate.

“Well known as a commercial area, for us it’s about communicating how much the Wharf has changed even since work began on Wood Wharf in 2015.

“People are now investing their time and money into coming to the estate as a leisure destination – the shops, the bars, the restaurants and so on.

“The transport is fantastic and, while people were initially buying here because they worked locally, we’re now seeing them make their home here and work elsewhere.

“People just love it.”

Show apartments at 8 Harbord Square are now available to view with prices for a Prospect apartment starting at £770,000.

Patty & Bun will be serving up its Classic American burger with a free cocktail for the takeover

AMERICANA ON THE WHARF

Mini Manhattan – that’s what they call the Isle Of Dogs – so what’s this takeover all about, anyways?

Wood Wharf is set to be transformed into the Big Apple for four days from September 20-23, 2023.

Running 11am-7pm, expect big yellow taxis, break dancers, chess tables in Harbord Square, a subway station and an authentic US school bus serving up hot dogs and pizza by the slice.

Have a nice day now. 

In addition to the various special events that will be taking place over the four days, many of Wood Wharf’s businesses will be getting involved with the takeover, adding further layers to the immersive experience. Here are the deals to look out for:

  • Free Manhattan cocktail

Head down to the corner of Water Street and Park Drive, where Mallow will be adding a very special item to its entirely plant-based menu for the duration of the takeover.

Order its French Dip – featuring portobello mushrooms, caramelised red onion, horseradish cream, red wine jus and butter pickles – for £15 and you’ll receive a Chocolate Cherry Pie Manhattan for free to go with it.

The cocktail is made with Bourbon, Mozart dark chocolate liqueur, sour cherry molasses and bitters – for a potent take on a New York classic – and costs £9 on its own.

Mallow will have a French Dip on the menu with a free Chocolate Cherry Pie cocktail over the four days
  • Fresh gelato and cawfee

Downtown on George Street, visitors will find American flags draped over statues outside MMy Wood Wharf, which inside will be serving piccolo gelato cups with a single espresso for £5 during the takeover.

Mac ’n’ cheese will also be available, as will American craft beers including east coast brew Good Vibrations by NEPA for £7.90 per pint.

  • NYC flavours

Water Street’s Feels Like June is becoming Feels Like Brooklyn for the duration of the takeover and will be serving up NYC Bagels with pastrami, emmental cheese, pickles and mustard for £7 or with chives and cream cheese for £6.

The venue will also be hosting sets from its resident DJ from 4pm-9pm over the four days.

  • Free New York Sour

Order up the Classic American for £13 at Patty & Bun on Park Drive and customers will get either a free NY Sour or a can of Coca Cola with their burger. 

Hawksmoor is serving three of the best sellers from its actual New York restaurant until Sept 24
  • Cocktails for £10 each + a free one

Drawing on inspiration from its actual New York branch, Hawksmoor and its bar The Lowback will be offering a trio of the best drinks available at its US location for the special price of £10 each.

So that’s the Manhattans, Cosmos and Dirty Martinis sorted.

But wait, there’s more.

The venues will also welcome tables of up to four guests with a complimentary Big Apple Martini for all diners at lunch or dinner.

Bookings should be made via email to thelowback@thehawksmoor.com quoting NYC x Canary Wharf. Better still, both offers will be available until September 24, 2023 – an extra day after the takeover ends. 

  • Gelato pop-up

George Street restaurant Emilia’s Crafted Pasta is set to step outside its walls with a special pop-up throughout the takeover.

The venue’s gelato cart promises to serve up 100% Italian ice cream – one scoop for £4.50 and two for £6 in either waffle cones or paper cups.

Visitors can expect to choose from creamy mascarpone, Sicillian pistachio, raspberry sorbet and chocolate and hazelnut. There may even be a few bonus surprises from the staff.  

The skincare, haircare, fragrance, candle and gift brand will be taking over a corner of Wood Wharf for the NYC event.

Founded in Chelsea (New York City) in 2004, the company aims to create products that will work with all skin types, growing and expanding over the years to meet demand.

For the takeover, its portable cart will be offering samples and cards offering discounts at its Canary Wharf store in Cabot Place. Naturally, terms and conditions apply.

Read more: Sign up for the Santa Stair Climb at One Canada Square

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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
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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.”

Sea bream at Fish Game

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.”

Venue owner Roberto Costa with Matt

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 More: How Leo Weisz Therapy offers rapid, in-depth help

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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
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Canary Wharf: How Wood Wharf Kindergarten offers tailored childcare

Recently opened nursery provides a haven for kids aged 0-4 on edge of Harbour Quay Gardens

Everything at Wood Wharf Kindergarten is play-based

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Humans change physically, mentally and emotionally at a faster rate in their first few years than at any other point in their lives.

The experience and stimulation they encounter during this formative time plays a crucial role in their development, laying the foundations for the people they will later become and the individuality they will express.

These are facts that are uppermost in the minds of staff at Wood Wharf Kindergarten, which recently opened its doors in Canary Wharf. 

Arranged in generously proportioned surroundings over the two lower floors of 10 Park Drive, it offers childcare to babies and young children aged 0-4, 51 weeks of the year.

The children are taken out twice a day in all weathers

‘Tailored’ is the word that best sums up its approach.

“Getting to know the family and understanding what their needs and their child’s needs are is the most important part,” said Heleanna Phair, nursery manager at Wood Wharf Kindergarten. 

“The first thing we do is to invite parents in for the settling-in sessions, which we do together.

“A lot of nurseries will ask parents to bring their children in for an hour and then leave them at the door. 

“We believe the parents should be in the room with the children to help them to become familiar with the environment and with the staff – especially the key person who will be looking after them.

The nursery works with the interests of each child

“Then, slowly, the parent moves away and stays downstairs so they’re on call if needed.

“We don’t allow any child to start unless they’ve gone through that settling-in process and we feel the child is emotionally ready. Of course, that looks different for each child and family.

“Once we’ve been through that process, parents have a key person who acts as the main point of contact and will send them daily information about what their child has been doing.

“We’ll let them know if the children are sleeping, if they’ve had a bottle or gone out for a trip – those notifications and photos go out throughout the day, which is a real comfort for people.

“Every six weeks we’ll write a long learning story, so parents get an update on their child’s developmental milestones, and then we’ll invite them in every three months for a bit of a parents’ evening for a catch up on how things are going.

“We  have very strong parent partnerships here, and parents are always invited in at the beginning and end of every day for a verbal handover.

“It’s so important we work with them, that they know what their child has been doing and how they are developing.”

Nursery manager Heleanna Phair

With a track record of achieving assessments of “outstanding” from Ofsted in previous roles, you don’t have to sit with Heleanna long to feel her obvious passion for the job she does.

“I’ve lost count of the number of years I’ve been in nursery management,” she said.

“Of course there’s a lot of legislation to take into account, but I think that if you’re genuinely passionate about what you do and that you really think about the children and parents you have in your nursery then that’s what helps you gain this level of recognition. 

“No nursery is the same as another – they all have challenges.

“My first management role was for a charity and, because many of the children were disadvantaged, what they really needed was feeding, love and attention. 

“Here we have some children who have nannies, language classes and swimming lessons and have had the opportunity to travel a lot.

“So, for us, the challenge is to provide a curriculum that is exciting and engaging, because they have so many experiences in the bag already.

“To do that we make sure everything we do is fresh, current and child-led. There’s no top-down approach to our teaching at all.

“We see the children each day – discover what their interests are – and then plan learning opportunities for the next day.

The nursery caters for children aged 0-4

“I always mention to parents when they come in at first that we may not move a child up from the babies room at 18 months because they might not be ready.

“Equally, we have a boy at the moment who is only 14 months, but is ready for the toddler room because he just wants more stimulation. 

“Knowing the children and parents and reviewing the service as you go is really important.

“I once worked at a nursery that operated 12 rooms and the children were moved every six months.

“That was really bad for them emotionally because they were not forming attachments with the staff.

“Here we make sure that three moves is the maximum and we only make them when the children are ready, which means the age range in each room is quite broad but also that each child is in the right place.

“We have a qualified early years teacher in our pre-school room, which is a real benefit. They are responsible for our school readiness programme.

“This, like all of our teaching, is play-based, but prepares the children for formal education with an emphasis on literacy and numeracy.”

While staff at Wood Wharf Kindergarten preside over a curriculum that includes Spanish, Mandarin and even Yoga, the overwhelming atmosphere is one of fun.

Softly furnished rooms are filled with wooden toys, books and activities intended to sneak a little knowledge in while the kids are simply having a good time.

But the nursery is about more than just the building itself. 

“We’re an outdoor learning nursery and we go outside in all weathers,” said Heleanna.

“We don’t keep them in if it’s a bit cold outside and we are in the process of securing a permanent outdoor space next to the nursery with a temporary one set up at Union Square in the meantime.

Wood Wharf Kindergarten is located on the edge of Harbour Quay Gardens

“I’m always very clear with parents about this because I really believe in it. It’s the same with messy play.

“We always ask that the children should be dressed in old clothes – nothing precious.

“It’s so important not to have barriers to learning so if the children don’t want to wear aprons, then we won’t make them.

“Having a close relationship with the parents is really important so they understand our approach and its benefits.

“It’s the same across the curriculum. If any of the children don’t want to take part, then they don’t have to. 

“That’s why we only have full-time staff because its so important for our key people to observe the children every day so they really know how they are doing.

“Nothing is structured, but there are always goals behind the activities – to me ‘outstanding’ looks like giving children the best possible experiences and we are so lucky to be here in Canary Wharf to do that, with Crossrail Place Roof Garden and all the parks to explore.

“The staff take the children out twice a day – often on quite long trips, including places such as Mudchute Park And Farm on the Isle Of Dogs – a favourite with everyone.”

Located on the edge of Harbour Quay Gardens overlooking West India South Dock, Wood Wharf Kindergarten sits on the quieter half of the estate. 

Packed with toys and equipment, it also offers food to meet any dietary requirement from head chef Mitchell Wilkinson – a cook with decades of experience working for the likes of Wimbledon and The Hurlingham Club before moving into educational settings.

“We do have some spaces at the moment and I’d urge parents to get in touch,” said Heleanna.

“We can host them for stay and play sessions if they like because we know it’s important to be sure.”

Wood Wharf Kindergarten fees – which include all meals, snacks, formula, nappies and trips – are £120 per standard day for under-3s and £110 for 3+.

Those interested in securing a place can get in touch with the nursery here.

The nursery is based on Park Drive in Canary Wharf’s Wood Wharf district

Read more: How Padium is set to bring padel tennis to Canary Wharf’s Bank Street

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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
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Canary Wharf: How Mallow is bringing plant-based food to Wood Wharf

Borough Market-based Mildreds offshoot expands to east London with zero waste Park Drive eatery

Pulled Mushroom Biryani with plum tomato shorba, cucumber coconut sambol, cardamom raita and spiced almonds, £19 at Mallow

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“I want people to feel joyful, satisfied and surprised when they come to eat at Mallow,” said Sarah Wasserman.

“My favourite thing is when someone tells me they’ve brought a non-vegetarian person to the restaurant and that they couldn’t believe how much they enjoyed the food.”

As if Patty & Bun, Feels Like June, Dishoom, MMy, Hawksmoor and Emilia’s Crafted Pasta weren’t enough, Canary Wharf is set to get two new openings at Wood Wharf, just across the road from one another.

Roberto Costa’s Fish Game is coming at the end of the month, but it’s plant-based Mallow, which is taking bookings from Friday, June 26, 2023.

As head development chef for Mildreds restaurants, and its sustainability focused offshoot Mallow, it’s Sarah’s responsibility – alongside partner in crime Alessandra Malacarne – to create dishes that will feed and delight the growing brands’ guests.

“I started out as an art school kid and spent seven years studying at places like St Martin’s and Goldsmiths,” said Sarah.

“I realised during that time that I wasn’t going to make any money as an artist so I started working in food places.

“As a vegan, that included travelling round the States working in places where you grind your own flour and make your own hemp sandals – all of that stuff. 

“I started out doing some shifts as a student when I was at the Royal Academy Schools and eventually became a manager in the original Mildreds restaurant.

Head development chef for Mildreds and Mallow, Sarah Wasserman

“After that I ran the salad bar, worked as head pastry chef and then as head of central kitchen.

“From there I co-authored three cook books and eventually became the development chef. 

“Then I was allowed to bring in Ally to help me, so that officially makes me head of development for Mildreds and Mallow because there are two of us.

“I’ve worked there for 17 years now, on and off.”

For those who don’t know, Mildreds is a Soho institution, founded by Jane Muir and Diane Thomas in the late 1980s.

“They wanted to eat in a more compassionate, sustainable way but thought the whole vegetarian scene was so uncool, with wall hangings and things like that” said Sarah.

“They wanted to eat in a great, contemporary place that just happened to have good vegetarian food.

“That’s the vibe – and to this day, nothing goes on the menu unless it tastes great. 

“I didn’t even know it was vegetarian when I walked in – this was back in the time when you could just turn up with your CV and get a job – it just looked like a cool little place. 

“All the big production houses and music offices were there, so lots of people from those places would come and it was pretty cool to just pop in.”

An artist’s impression of how Mallow will look in Wood Wharf

As time has passed, Mildreds has expanded to five locations in the capital and in 2021 decided to try something new.

It opened Mallow in a fine red brick building right across the road from Southwark Cathedral, right on the edge of the hustle and bustle of Borough Market.

It’s this brand that is set to arrive in Canary Wharf this month – but what is it? 

“When the original site in Southwark became available, we knew it had to be something special,” said Sarah.

“Borough Market is where all the fruit and veg for London would have been coming and the basement of the building we have has been used as the banana store for the whole city.

“With Mildreds we already had something plant-based and internationally inspired and with Mallow we were really trying to expand on the potential of its location and the nearby suppliers – to do that with as little waste as possible.

“We took the name because it’s a plant you can use from the root to the leaves. Marshmallows also get their name from it because when you cook down the root you get a gelatinous substance that, before gelatin, was used to set jellies and sweets.

Burnt Aubergine Muhammara Borek served with green tabbouleh, baba ganoush cream and ezme, £18 at Mallow

“That’s a tradition that had been lost and I think it’s great to bring back a seasonal ingredient like this.

“It’s a tweak we apply to everything – we try to use as much as possible of the produce we’re working with in the most interesting way we can.”

The plan with Mallow has always been to simply take seasonal produce and then create something fun and delicious with it, while also operating as close to zero waste as is practical. 

Visitors to the forthcoming Wood Wharf venue can expect more of the same, with an expanded menu and the odd special event drawing inspiration from across the globe.

Working tirelessly alongside Sarah in that mission is fellow development chef Alessandra. 

“Originally I wanted to be a doctor, but cooking has always been my passion,” she said. “I would always relax by cooking for myself. 

“I was living in Pisa and looking for a job to make some money to get an apartment and that’s when I started in hospitality.

“It was everything I like – the food and the kitchen. I realised I didn’t want to live with my head in a book. 

Alessandra came to London from Italy

“I had no experience so I worked my way up – learning from a Michelin-starred chef. In one hotel I worked my way up from cleaning fridges.

“I’d never really felt at home in Italy but I loved London – I’d always dreamed about moving here.

“My best friend shared that dream and so we did it. 

“After a couple of years working in restaurants I joined Mildreds because I wanted to be vegan.

“The thing for Mallow’s menu is that we don’t just stick with something we already know, we always like to change it up and that can be quite a challenge.

“We like to go from country to country and pull things together.”

“We have quite a bit of fun with it,” added Sarah.

“We’re pretty irreverent – Mallow is much more fusion than Mildreds, more playful.

“For example we’ll be doing marinaded corn ribs cut through the centre so when you bite them they’re really juicy and flavourful.

“What we want is a good balance of international influences so there’s a nice flow of flavours from different places.

“There’s a nice sort of symmetry to the new site because the first restaurant is where much of the fruit and veg in London was sold.

“The docks would have been where it was coming into the city.

“As the first purely plant-based restaurant in Wood Wharf, we’re appropriate, because today Canary Wharf has a huge amount of people from all over the world working and living there and we try to cater for a very diverse range of tastes. 

“Mallow in Wood Wharf will also feature some new dishes, an expanded wine list and some new cocktails. “

Mallow is located in Wood Wharf’s 12 Park Drive and is set to open at 8am on weekdays and at 9am on weekends.

You can find out more here.

Shitake Miso Croquettes with pickled shimeji, shiso and yuzu mayo, £9 at Mallow

Read more: How Padium is set to bring padel tennis to Canary Wharf’s Bank Street

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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
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Canary Wharf: How The Qube is delivering a quiet revolution with Wood Wharf studios

Co-founder Amin Hamzianpour on creating a membership model for creative content creators

The Qube is set to open 24 studio spaces at Wood Wharf

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The ever increasing numbers of people strolling though Wood Wharf will likely remain mostly unaware that a revolution is taking place on the first floor of a Park Drive office block. 

It’s not that Canary Wharf hasn’t welcomed creative endeavours in the past.

It hosted a TV station in the 1990s – Live TV, complete with eponymous show Canary Wharf, a sort of soap opera-meets X-Files affair with a woeful budget and acting to match. 

It’s served as a backdrop to numerous films including both 28 Days Later and 28 Weeks Later as well as Welcome To The Punch with James McAvoy and Mark Strong facing off as a grizzled detective with a gammy knee and a notorious, violent criminal respectively.

Its Tube station stood in for the Death Star in Rogue One: A Star Wars Story, with Adams Plaza popping up again in TV show Andor as part of an evil Imperial base.

With the exception of the odd media company, however, what Canary Wharf has never had is a series of spaces dedicated to creative content generation.

Co-founder of The Qube Amin Hamzianpour

Enter Amin Hamzianpour – musician, music producer and former Morgan Stanley analyst, who is bringing The Qube to the estate.

In a nutshell, it offers flexible, plug-and-play studios for rehearsal and recording 24 hours a day. But it’s also much more than that and here’s how it happened. 

“I have a bit of an eclectic background,” said Amin.

“I did a degree in human sciences at Oxford and then, encouraged by my parents, I went to work in investment banking at Morgan Stanley, ironically in Canary Wharf.

“I didn’t like it at all. I liked being around hard-working, ambitious, intelligent people, but the work wasn’t what I wanted to do.

“I’d always created things – I was a musician, I played, wrote songs and also made animations when I was young. 

“Working in banking felt as though I wasn’t making anything, so I eventually quit to pursue a career as a songwriter.

Qube East offers fully equipped facilities including rehearsal studios

“My parents knew how hard-working I was, so they were very supportive.

“With finance, if you wait around long enough, the money gets so good that it’s difficult to leave and I could see that happening to me.

“I thought that because I was working such long hours in banking, that, if I applied that effort to music, I might get 50% less money, but I would have a much more fulfilling life.

“I was quite naive about how difficult it was to build a career in the music industry.

“I rented a basement room from a friend and tried to soundproof it, but it was a bit of a disaster. 

“Still, I started making music every day, emailed every single blogger and every single label, trying to get my name out there.

“After about six months someone very well connected on the blogging scene miraculously reached out and said they really liked my stuff.

“So I met with him, made one house record, he sent it out to the blogs and we made the alias quite anonymous.

Qube East also boasts a bar area, open to non-members on Thursday, Friday and Saturday nights

“ The blogs picked it up and it exploded online, and the next thing I knew, I was getting offers from every major record label.

“It went from one day when nobody knew who I was to me having meetings with Universal, Sony, Warner, which was the dream.

“Having now had a career in music for five or six years, I now realise how ridiculously improbable that was, and it was a probably a bad thing, because at the time I thought that was just how easy it was.

“I signed to Spinnin’ Records – a Dutch label – and Polydor picked it up and put it online.

“It got something like a million plays, which at the time was quite good. So I built my career thereafter and became a house artist when electronic music was really flying.

“I released quite a few singles on different labels – Ministry Of Sound, Universal, Polydor – and while nothing was majorly successful, I was making a living.

“Then I started writing and producing for loads of different artists.”

It was at this point Amin discovered how difficult it was to find good studio space at an affordable price with the only offerings seemingly £1,000 a month contracts for a year or substandard dingy basement rooms with non-existent soundproofing.

Then he met co-founder of The Qube, Nick Sonuga, who was building studio spaces that would fill up immediately due to demand.

The studio spaces are plug and play with equipment in place ready to go

“Initially, I thought that if I did one or two studios with him, I could make a base salary and then continue making music,” said Amin.

“One of the most frustrating things about being a musician is the variability in income, which could be 300% either way, with no way of predicting it.

“That was difficult as I was starting to get older.

“So I started talking to Nick about finding solutions to these problems.

“How could we come up with a space that provides everything creative people need, that is affordable, flexible and provides a community?”

The pair came up with the blueprint for The Qube, found a warehouse in west London and put down their joint life savings as a deposit before going out to investors to raise £2million.

Launched in 2020, it houses 40 studios designed for everything from creating music to podcasts and photography. 

The spaces come fully furnished with equipment with members paying between £75 and £2,000 a month for varied levels of credits that are translated into studio time.

Some studios are set up for DJs to use

“It’s open 24 hours a day and it did really well – miraculously it turned a profit within six months, which was quite staggering,” said Amin.

“I think it was a testament to how much people want this product and there’s no-one really doing this apart from us.

“While it is challenging to serve all the different markets – the podcasters, vloggers and musicians – we have a team of really experienced people from all walks of life to look after them.

“Every startup is an experiment. Everyone involved with The Qube is creative and we’re developing products that we would want to use.

“We’re trying to stay true to that. We think there’s a huge opportunity here – already if you’re a YouTuber, a podcaster or a music producer your parents will more likely be telling you to go for it than laughing at you.

“These people will need places to go and create work and wherever they want to do that there should be a Qube in their nearest city.”

On that path to global domination, Amin and Nick selected Canary Wharf as their second site due to the ease of travel in and out and the safety of its environment.

Amin said: “The obvious choice would have been Hackney or Shoreditch but we wanted to give people the best experience possible. 

“What we noticed about Canary Wharf is how unbelievably well connected it is, and that makes a huge difference, because people from all over London can get here quite easily.

“We also like the fact that we’re so different to other businesses here and can be an oasis within a totally different culture.

Qube East is open 24 hours a day for content creators to come and go

“Canary Wharf Group has been unbelievable in helping us get to the point where we can offer affordable pricing and build our dream as we wanted. 

“While people love our west London warehouse because it feels organic, we’ve spoken to our creators – many of whom are women – and we are aware they can feel genuinely uncomfortable accessing some spaces, especially at night.

“It’s a huge problem, but here it’s so safe.

“A lot of our members are using these facilities at night, starting at 9pm and leaving at 4am.”

It’s perhaps because community is so central to The Qube’s model that this is one of the driving factors in its decision to open in Canary Wharf.

“We are a members club and we curate every single application that comes in,” said Amin.

“At the moment we reject around 70% and we take people purely on the basis of talent – whether we think they have high potential and are creating high quality content.

“It has nothing to do with how many social media followers someone has and it is somewhat subjective – would you be happy being stuck in an airport lounge with them for an hour – but that means membership isn’t just about the value of the studios, it’s about every other person you meet and knowing that they’re going to be doing something really cool.

“We’re trying to filter out all that pretentiousness and bravado in the industry – we hate that.

“It also means our bar will be a great place to be and we’ll be opening that to non-members on Thursday, Friday and Saturday nights until 11pm, with an open deck policy on Thursdays and a resident DJ on Fridays.”

Applications for memberships at The Qube are open now.

Qube East is set to launch on March 24.

Read more: Discover regular monthly wine tastings at The Gun

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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
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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
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
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
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

Chilli Cheese Toast, £5.70 at Dishoom Canary Wharf
Chilli Cheese Toast, £5.70 at Dishoom Canary Wharf

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

Read more: How Clays’ new bar has Canary Wharf in its sights

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Canary Wharf: How In2Sports provides facilities for the whole community

Charitable trust runs Wood Wharf venue, which includes a sports hall, gym and The Training Room

In2Sports director Callum Wear
In2Sports director Callum Wear

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Harbord Square has got a secret.

If you’ve walked through Wood Wharf, past the buildings to the east of its green oblong of grass, you may have spotted In2Sports’ red and blue logo in the brightly lit unit on corner of Brannan Street. 

But that space, with its orange chairs and Mars vending machine is merely the tip of an iceberg. It’s all about what lies beneath.

Walk through its glass doors, descend a level and you’ll find an expansive relaxation area, complete with a pool table, ping pong, a bar, bikes, seating, sports memorabilia and tables made from old vaulting horses.

It’s a charming enough space on its own, but this too is just an appetiser.

What In2Sports is really sitting on is a full-size, purpose built sports hall, complete with changing facilities, fitness studio space and even a crossfit-inspired gym.

Some of the facilities will be used part-time by the neighbouring primary school, when it opens, with the remainder of the timetable available for clubs, businesses and individuals looking for functional, affordable space.

The main sports hall at In2Sports in Wood Wharf
The main sports hall at In2Sports in Wood Wharf

“In2Sports is an indoor sports arena that caters for a wide variety of needs, with the ability to deliver a wide array of opportunities for people to be able to participate in sports and leisure activities at every level,” said Callum Wear, In2Sports trustee.

“It’s a place for anyone and everyone to have fun, play sports and then there’s the social side of it as well, which is a very important feature.

“Rather than just coming in, playing your sport and then leaving, players can relax and mingle with like-minded people, share their victories and talk about their next game strategies.

“It might be cricket, football, netball, volleyball, dodgeball or any smaller-sided counterparts to outside games that can be played indoors.

“We will always be evolving to accommodate new trends and demands.

“Our ambition is to become the home for anybody, any club or association that has a need to deliver sports and leisure activity programmes in this area.

“We don’t have an alliance with or allegiance to anyone, and we will work with a wide variety of people.

“Success for us is about participation – people walking out of the door and saying they’ve had a fantastic time.

“Having a fun place with an electric atmosphere is what we want.

In2Sports’ crossfit-style gym area

“That’s the name of the game. If you’re not having fun playing sport, you’re not going to achieve to the best of your ability. 

“When you’re here, you might be playing table tennis, but you might be playing with your football team or talking about the game or your next opponent – we want there to be constant activity around you.

“It’s a place that keeps people entertained and involved socially – sharing experiences with people is key.”

In2Sports is structured as a charitable trust and following a £9.99 registration fee, the sports hall can be hired for between £120 and £160 per hour depending on timing.

Quarter and half-court hire are also available and there’s a 40% discount for local residents with disabilities, those on benefits, who are senior citizens or who are full-time students. 

In celebration of its opening, In2Sports is currently offering all courts at off-peak prices.

Flexibility is central to the organisation’s model, with The Training Room perfectly summing that up.

“It’s certainly not just a bar and it’s a bit more than a clubhouse,” said Callum. 

“It could be the space where you could come for a small community workshop, for presentations, talks, speeches, birthday celebrations or just a place where people can relax after a game and have a drink with friends. 

“We’re a licensed venue, but you can also have health drinks as well, such as smoothies. It’s warm and welcoming.”

Callum knows a thing or two about welcoming Wharfers. Originally from New Zealand, he moved to the UK and, while working as an analyst on a financial project management system, met and became friends with accountant Chris Bennett.

The two discussed various ideas but both loved the idea of collaborating on a business related to sports and after about a year and a half of discussions created Play On Sports, launching in 2004.

Stretching to an eventual 50,000sq ft of space on the Wood Wharf site, it all began with a guaranteed 18 month lease.

In the end, Play On stayed until 2014, relocating its operations to Whitechapel when they had to make way for building works as Canary Wharf Group began the regeneration of the area.

The Training Room can serve many functions at the venue

“It’s great to be back in Canary Wharf – everyone has welcomed us back and people have been so supportive,” said Callum.

“I think Canary Wharf Group sees the benefit to the community that we bring and hopefully we’ll be contributing to the vibrant hub the estate has become.

“Now it’s full steam ahead – we have opened and it’s time to develop relationships with businesses and organisations around here and to tell the community that we’re here and we’re available for them to enjoy.

“This isn’t just a facility for corporates, it’s a place for anyone to use and play. 

“We’re ideally located, less than a 10-minute walk from the Jubilee and Elizabeth Line stations and there are good bus services along Preston’s Road too.”

In addition to The Training Room and the sports hall, In2Sports is also offering monthly memberships or access on a pay-as-you-go basis to its gym.

“It’s a crossfit-style training room, which is a really inclusive form of exercise,” said Callum.

“Everyone can engage with it because you’re only competing against yourself. 

“Then we also have our studio space which would be ideal for Yoga, Pilates and so on. 

“We’re also working with various charities so they can use it to achieve their goals and they’ll be utilising that space to get people up and active.

“We have a can-do, all inclusive approach to delivering sports. This is not your square-boxed sports hall, so if someone wants to host a sports activity, we will try to deliver it.

“This is very much a community project, the In2Sports charitable trust is for the benefit of everyone – corporates, social clubs and children.

“We like to work with organisations who are using sports to break down barriers, to give people that self-esteem, that self-confidence and to keep people playing sports on a sustainable basis so that they can have fun and feel better.”

One of the changing rooms at In2Sports

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Canary Wharf: Why Feels Like June is all about the warmth of welcome

Restaurant and bar at recently opened Tribe hotel wants to draw residents and workers to Wood Wharf

Feels Like June is located in Wood Wharf
Feels Like June is located in Wood Wharf

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It wasn’t so very long ago that there wasn’t really much to visit Wood Wharf for. Those days of promissory hoardings are long gone.

MMy Wood Wharf is finding its feet, complete with a basement jazz club, Emilia’s Crafted Pasta is well established as a place for generous bowls and Hawksmoor continues to be a lunchtime hit, ably assisted by arguably one of the best bars on the Wharf – The Lowback – beneath.

But those are just for starters. Patty&Bun, a chain so hip all its melons are twisted, is serving decent drippy burgers on Park Drive and recently launched hotel Tribe has opened its doors as the first place for visitors to stay actually on the Canary Wharf estate. 

Its bar and restaurant, which also acts as a workspace, is the optimistically named Feels Like June – a moniker that is entirely appropriate for a heatwave but that might be more a reach in, say, January.

For restaurant manager, Juan Esquivel, the name is more about the warmth of welcome his team and the hotel aim to extend to visitors and guests.

“First of all, we are casual – you won’t find us in suits,” he said.

“We want people to feel like they are on holiday when they come here and we don’t want people staying with us at Tribe in their rooms, we want them here.

“The social hub is the lobby and there’s a salad bar and a grab-and-go coffee shop.

Feels Like June manager Juan Esquivel
Feels Like June manager Juan Esquivel

“But Feels Like June also works as a standalone restaurant. It’s inspired by California both in what we serve, but also by the state’s summer vibe.

“I think the designers have done a really good job – you won’t find a normal linear restaurant here.

“It’s more relaxed, like a lounge, so people can sit with a drink and a book or do some work on a laptop.

“We want this place to be for everybody – an approachable product with great service – a place where Wood Wharf’s residents can meet holidaymakers, Canary Wharf workers and the hotel’s guests.

“The name isn’t about the weather, it’s about the warmth we bring to our guests. The seasons may change, but here you will get that same summery feel – always welcoming.”

Originally from Argentina, Juan has worked in Mexico, Spain and London, most recently for six months at Gaucho.

“I’ve always worked for luxury brands and, for me, coming here was about asking why we can’t bring that level of service and product to a wider audience,” he said.

“Tribe is part of Ennismore (which recently merged with hospitality giant Accor), and we are really proud to be the first hotel on the Canary Wharf estate.

“As a brand it’s a new concept and this is the first in the UK – the flagship for all of the openings around the world.”

Open all day with options for breakfast, lunch and dinner, food and drink-wise, Feels Like June promises diners dishes that prioritise health and natural ingredients.

“Personally I love the sea bass, which comes with herb butter and lemon curd,” said Juan. “It’s very tasty and the steaks are good as well.

“All of our desserts are gluten-free and we do things like a banana split because that’s something fun to share – we have a lot of families at the weekend so it works for kids as well.

Food at Feels Like June
Food at Feels Like June

“We also have a caramelised pineapple dish with mango sorbet, which is very summery and has rum in it so there are lots of tropical flavours.

“At the bar we are looking to have lots of low alcohol versions of drinks – our versions of classics.

“For example, guests can have our Minimal Colada, a version of a Pina Colada that’s clarified and more summery with coconut rum, banana, pineapple, coconut water and salt.

“The idea is you can have a drink with lunch and be fine to do some work.”

Guests can expect to pay around £13 for a cocktail, while small plates cost between £8 and £17. Main dishes range from £14 to £25 and salads are about £12. 

“We’re open for breakfast and we will have a lot of guests from the hotel, but we also have an a la carte menu for our other customers,” said Juan.

“We’ve also just introduced a brunch menu, which we think is going to be very popular at the weekend.

“Feels Like June really brings a different kind of space to Canary Wharf where everyone can find something to enjoy.

“We already have regulars and I really like our staff to engage with our customers and to have conversations with them. 

“In turn I think the people who are living here are very happy that more things are opening. Here we want people to always feel that they are welcome.”

The bar at Feels Like June
The bar at Feels Like June

Read more: Discover Dancing City at Canary Wharf as GDIF returns

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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
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Canary Wharf: How Canary Wharf Group’s Junior Board works to shape estate’s future

Initiative provides a forum for idea generation, communication across the business and mentoring

Canary Wharf Group's Junior Board
Canary Wharf Group’s Junior Board

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Canary Wharf has been in a constant state of evolution since it was created.

The mix of companies on the estate has changed with financial services and media giants joined by technology firms and an increasing number of organisations working in healthcare and life sciences.

It’s become a place to live too, with homes made available for both private sale and to rent at Wood Wharf and more residential expected at North Quay, Canary Wharf Group’s next major phase of development adjacent to its east London heartland.

Alongside these changes, the company that oversees the estate is also embracing the future, increasingly looking to younger staff to ensure it’s heading in the right direction.

Given the timescales involved in development, it makes sense to consult the people those future phases of regeneration are aimed at and to make certain the existing estate is on point to attract people of all ages.

To that end, Canary Wharf Group appointed a Junior Board in January to generate ideas, serve as a sounding board for the company’s leaders and help shape the future of the business.

Originally 13 – now 11 due to a couple of departures – for nearly eight months, it’s been doing just that, so I sat down with recently elected chair Julie Dang and board member Dan Pereira to find out more. 

Canary Wharf Group Junior Board chair Julie Dang

who are you, what do you do?

Julie: I work in the corporate social responsibility department as a programme coordinator and I’ve been in the company for about five years. I work to engage with our stakeholders, with young people and schools, to help them with their career aspirations and future employment.

We’ve run job fairs, insight days, where we invite people into the business and get our staff volunteers involved, to tell the young people what their jobs are, how they got to where they are now and what they actually do.

Dan: I work in the IT department as an infrastructure supervisor, helping look after Wi-fi, satellite, phones and TV across the estate, for the tenants in the buildings, the restaurants and the retailers. 

I used to be an electrician here working day and night shifts – a different world to 8am-5pm.

That means I can help people understand that you can come from that background to a role like this. My background benefits me because I can collaborate with people on the ground.

why apply for the junior board?

Dan: When I was working shifts, I kept coming up with all these ideas, but had no-one to share them with.

I’d see things in the malls, listen to people’s conversations and wonder what I could do with them.

That’s why I applied – I thought it would be good to have someone on it from a maintenance background. 

I didn’t tell a soul because I was scared what people might think of somebody in my position applying for something like that. It’s turned out pretty well.

Julie: I was the opposite, I wasn’t going to apply at all because I thought I wasn’t good enough, but I talked to one of my mentors who thought I was.

So I applied because my role is all about raising others’ confidence and trying to improve the lives of stakeholders and employees.

what are the board’s ambitions?

Julie: After many discussions, we decided to focus on three main areas – pay and progression, how to improve internal culture and collaboration in the business and how to change external perceptions of Canary Wharf and Canary Wharf Group, which is very important to us. 

Within those areas there are different projects, such as the introduction of ‘coffee roulette’ where two people working for the business meet for half an hour and get to know each other. 

Dan: I’ve been on a couple already with people from the legal and construction departments and it’s amazing – a chance to understand what people do in different areas of the business.

Julie: Building relationships is so important for an organisation and this aligns with one of the company’s values, which is cooperation.

I met someone from the residential sales team and went on a tour of One Park Drive in Wood Wharf, which I hadn’t seen before. Half an hour wasn’t enough so we’ve put another date in the diary.

Canary Wharf Group Junior Board member Dan Pereira
Canary Wharf Group Junior Board member Dan Pereira

what’s the benefit to the business?

Julie: I think the biggest thing is the culture change. Not a lot of companies have a junior board but it means that decisions are not just top-down.

The management board come and ask us if they’re doing things in the right way. 

It’s being taken seriously. We’re each paired with a member of the board and reverse-mentor them on a regular basis.

Dan: We rotate after six sessions, which means we get someone different and that means new opportunities to learn.

At the moment I meet the CEO – Shobi Khan – once a month. He’s kept every appointment and we discuss things that need improving and I give him my opinion.

We go on walks, which means everyone knows who I am now, and he gets a different understanding from me. 

I try to be completely honest – if he says something I don’t agree with I’ll say so and there are things I mention to him that he won’t have heard about before.

For example, I took him down to my old mess room underground and he’s looking at relocating those facilities so managers and engineers can work more easily together.

That’s given me a sense of confidence that I can talk to anybody. Being able to spend an hour with the CEO and feel comfortable puts you in a good position.

Before joining the board I hardly spoke to anybody and kept myself to myself.

Julie: For me it’s been a chance to learn about other areas of the company, understand the issues they face and what could be done differently.

I’m paired with Alastair Mullens who is head of Canary Wharf’s build-to-rent business Vertus and he’s a  very inspiring person.

how do you want to change the perception of Canary Wharf?

Dan: We want to make sure people know it’s available for everybody, not just those in suits.

We want families and tourists to visit, for it to be seen as a great place to come, with so much to do. You don’t have to spend money here – you can come here with nothing and still have a great day out. 

There are parks and great views.My favourite thing is to watch the sunset at Canary Riverside. I take my camera and it’s great.

We want people to feel they’re welcome. I recently spoke to some school kids, and I asked them if they could see themselves working at Canary Wharf, and they said they would need a degree – but I was able to tell them that’s not true, it’s not the route I took.

Julie: We want to emphasise that there are lots of arts and events here that are free. We’ve got the largest public art collection in the UK.

One of my favourite places is Crossrail Place Roof Garden, which is really cool in the summer – you can relax and enjoy the scenery.

As members of the Junior Board we can contribute to how this place develops.

For me, there are two areas we should focus on – ensuring Canary Wharf is inclusive, that there are people working here and visiting from different backgrounds and I think we are already well on our way there.

I also want to see more competitive socialising in the retail element of the estate.

Dan: I think Canary Wharf Group needs to keep doing what it’s doing at the moment – adding more things to make the estate better.

We have lots of open green spaces and now there’s the option to go open water swimming in Middle Dock too.

Read more: Discover newly-opened M restaurant in Canary Wharf

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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
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Canary Wharf: How Ultimate Performance works to help its clients meet their goals

Wood Wharf-based personal training business offers relentless focus and commitment

Ultimate Performance's Mike Turnbull assists in a lift
Ultimate Performance’s Mike Turnbull assists in a lift – image Matt Grayson

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Ultimate Performance (UP) might look a bit like a traditional gym.

Descend into the brand’s Wood Wharf facility underneath the 10 George Street residential tower and you’ll find ranks of high-end Atlantis fitness machines in serious red, white and black livery, shiny lines of silver dumbbells awaiting the firm grip of sweating clients and a scarlet trackway ready for a pounding from those pushing sleds.  

But this business is a very different animal.

This is “where the excuses stop and the results begin” – according both to the writing on the wall of the facility and more subliminally from the TV screen beside the street-level entrance, which broadcasts an unrelenting carousel of before and after pictures of the bodily changes achieved by its clients.

Founded in 2009 by personal trainer Nick Mitchell, UP has grown from a one-man band in east London, to operating 21 gyms in four continents. 

It only offers in-gym or online personal training, meaning its clients only work out at its facilities on a one-to-one basis for hour-long sessions with their trainer present.

“Our motto is: ‘Producing results not promises’,” said Wood Wharf UP gym manager Mike Turnbull.

“We always aim to give clients a significant return on their investment.

“Nick’s founding idea was to change the personal training industry for the better and to make sure the clients were getting the best out of it.

“People who train with us get serious value for money.

“They sign up for results – whether they want to achieve a certain bodyweight or look – and we’re going to say that with the programmes that we have, designed over more than 10 years, we know we can deliver.”

The internet is awash with surveys suggesting people often fail to achieve the fitness goals they set themselves – one by Bodybuilding.com found only 27% had done so within a year with only 40% getting halfway there when left to their own devices.

UP’s approach is squarely aimed at addressing that challenge, although with a price tag of £5,650 for a 12-week, 36-session package, access requires a significant financial outlay.

The justification for that bill comes in the sheer intensity of approach from UP.

Ultimate Performance's Wood Wharf gym
Ultimate Performance’s Wood Wharf gym – image Matt Grayson

“Our programmes are very much backed up by science, so we know we can deliver,” said Mike.

“First of all at a consultation, we break down the layers to find the true reason a client has come to us.

“That’s different for every person – it might be to get a six-pack, to be able to perform 10 pull-ups or just to feel healthy again. 

“We want to understand their vision so we can project-manage to help them achieve their end goal.

“We’ll take a full set of measurements, photos and conduct an intense assessment on the gym floor so we get a real profile of their starting point.

“Then we’ll know what to do to build their training programme.

“It will also allow us to set nutritional guidelines – how many calories a person is going to need – breaking that down to fats, protein and carbohydrates, so we can find the calorie deficit necessary to help achieve their goal.

“From a scientific point of view, that’s the guarantee – the harder part is coming in with the right mindset and being able to follow the plan. 

“That’s where our trainers come in to try to find the right solutions to any problem, to guide people and help them stay accountable.

“We have a messaging system where clients can contact our trainers at any time as a support network to keep them going.”

This holistic approach offers clients a clear plan to achieve their goals, although UP is clear that the effort has to come from them.

The brand’s regional manager for London and Amsterdam, Matt Milles, said: “We’re serious about what we do to achieve results.

“For us, it’s about going the extra mile with everything we do. 

“That includes how we approach nutrition – we offer packages to help time-poor people – how we train clients in the gym itself, the level of support and service we give outside the gym and the amount of time and money we invest into making sure that every aspect of our operation works, whether that’s the personal training product itself or the technology behind it.

“Even if we’re doing something well, we don’t want to rest on our laurels, but ask ourselves how we could do it better.

“However that doesn’t mean our clients have to be athletes – we train clients from every single background you can imagine.

“We have complete beginners, people who want to get in shape ahead of a holiday or a wedding, or sports people who want to build muscle.

“People usually come to us because they want to achieve a physical goal, but they find there are also lots of mental health benefits to exercise.

“Our clients talk to us about how much more confident they feel and the benefits to their relationships with their family and work colleagues.

“They’re more energised – they’ve got more energy to spend with their kids and such things are priceless.”

Ultimate Performance's Matt Milles
Ultimate Performance’s Matt Milles – image Matt Grayson

Mike and Matt have been with UP for about seven years, having both worked as personal trainers before joining.

“Working in commercial gyms is tough,” said Mike.

“It’s finding your feet, building a client base – you’re out there on your own, wanting to be the best, but not sure how to get there. 

“At UP, you have a mentor and a team and there’s a lot of support.

“You’ll be looking after your clients, but we’re always working to understand how we can improve our programmes – you have to be a certain level of trainer before you walk through the door.

“Then you get to concentrate on that job because you don’t have to do the marketing or the sales – you just focus on the training and helping your clients get the most out of it.

“That’s the best bit of the job – seeing the person in front of you changing and working towards their goals is super-rewarding.

“As a manager, my role is to look after and train the trainers and to oversee the programmes.

“We have multiple team meetings every week to discuss where we can improve.

“That’s all to make sure we’re delivering a very high quality of service to everyone.”

Having recently opened, UP’s Wood Wharf gym is currently seeing about 100 clients per week, but has capacity for at least 400 as it looks to grow its customer base locally.

“As a trainer myself, joining UP was like going from playing Sunday football to the Premier League,” said Matt. 

“It was a massive difference in terms of the results we achieve but also the amount of effort we put in.

“Our clients are generally very successful at what they do, but that can mean their health and fitness has taken a back seat. 

“That might be because they have a career and a family and that’s understandable. 

“We’re here for when they realise they need to make a change and, instead of going into a commercial gym and spinning their wheels with no progress, this is a place they can come where they know they will get results.

“As long as they are prepared to do what they need to do, they can be confident we’ll cross all the Ts and dot all the Is to make that happen.

“You might see your trainer for three hours a week, but we’re in touch with our clients every day outside those sessions – that really makes the difference. 

“I really think that’s the big secret and the reason we achieve the results that we do – because we go the extra mile. That comes from experience.”

Ultimate Performance is open daily with early morning and evening sessions available most days.

Trainers work one-to-one at Ultimate Performance
Trainers work one-to-one at Ultimate Performance – image Matt Grayson

Read more: Discover open water swimming in Canary Wharf

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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
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