Wood Wharf Archives - Page 2 of 3

June 14, 2023June 14, 2023

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.”

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

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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

June 14, 2023July 10, 2023

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.

“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

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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

March 22, 2023March 22, 2023

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.

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.

“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.

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

January 11, 2023January 11, 2023

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Read Chapter One of Nauzer’s story here

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

KAVI’S MENU PICKS

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

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

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

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

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

Chilli Cheese Toast – £5.70

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

Double Bacon & Egg Naan Roll – £11.60

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

November 9, 2022November 24, 2022

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

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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

“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.

“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.”

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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

September 4, 2022September 4, 2022

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

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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.

“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.

“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.”

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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

August 19, 2022August 19, 2022

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

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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

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.

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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

August 4, 2022August 4, 2022

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 – image Matt Grayson

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

March 2, 2022April 12, 2022

Canary Wharf: Why Emilia’s Crafted Pasta is all about combining shape and sauce

Wood Wharf opening for restaurant and bar features table bocce and plenty of dishes to explore

Emilia's makes pasta fresh every day — Emilia’s makes pasta fresh every day – image Matt Grayson

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You’ve seen Hawksmoor’s barge floating in the dock from Montgomery Square. You’re aware Amazon Fresh has a walk-in, walk-out convenience store opposite.

But now is the time to explore a little deeper into Wood Wharf. Water Street, Park Drive, Harbour Quay Gardens and George Street – these are the locations you need in the back of your head.

Right now it’s the last of these that should be on your radar because, after much pandemic-related delay, Canary Wharf’s emerging residential district has its first bricks and mortar restaurant and bar.

The doors to Emilia’s Crafted Pasta have finally opened at 12 George Street offering Wharfers a place to eat and drink their fill and maybe play on what’s believed to be the first table bocce set in the UK.

For Andrew Macleod, founder and CEO of the business, which has branches in St Katharine Docks and Aldgate, it’s a welcome sight.

“There were times when I didn’t know whether the day would come – the build took six months,” he said.

“We’ve tried to create a very laid-back, rustic feel, where customers feel a bit of a buzz, a bit of action, but a bit of calm too.

“This is not a big fancy restaurant with lots of finesse. We’ve used natural materials throughout, with various types of wood and a terracotta plaster from Cornwall, to recreate that look you see in Italy alongside tiles from the country itself.

“We also like to pay homage to the local area and what’s here – that’s the reason we have kept a lot of exposed concrete throughout the interior – it’s because that is what this area is about, the big new buildings.

“We’ve even left the builders’ pencil markings on the walls from George Street’s original construction.”

The Wood Wharf branch of Emilia’s – image Matt Grayson

The undisputed chief attraction, however, is Emilia’s dedication to the core dish on its menu – pasta made fresh every day on-site and paired with specific sauces.

It’s a process diners and drinkers at Emilia’s can watch taking place.

“When they come in, they find the premises split into two parts – one a fully open bar and the other a trattoria-style dining area with a fully open kitchen,” said Andrew.

“On one side you can watch cocktails being made and drinks being served and on the other you can see the activity in the kitchen.

“In terms of the pasta, the first thing to say is that all shapes are not made equal. I would never tell people what they can and can’t pair with what – that’s their choice. All I can say is what we do here.

“In my opinion, and the opinion of many chefs, you can optimise taste based on the geometry of the pasta you use with a particular sauce.

“When we look at different pasta shapes and sauces, we’re trying to make it so that in every mouthful the customer gets a full set of flavours.

“If you’re ever served a bowl in a restaurant and the sauce and pasta have completely separated then you have a problem.

“It could be the pasta hasn’t been made fresh, that the pasta water hasn’t been used in the sauce or that the wrong shape has been used for the pairing.

“What’s vital is getting the sauce to stick – you shouldn’t see sauce at the bottom of the bowl, oil around the side and the pasta on top.

“I’ve picked three of the dishes we serve to explain why we serve pasta the way we do.”

Pesto with casarecce – image Matt Grayson

ONE

homemade basil pesto, £12

pasta – casarecce

“We serve our pesto with casarecce – a strange, twisted shape,” said Andrew.

“It’s a very creamy thin sauce and with this shape of pasta you have lots of twists and turns so, when you mix it in the pan, you get the pesto on every millimetre of the pasta.

“If you had a much thicker sauce, it wouldn’t get into these ridges. There’s also a shape called trofie, which is similar.

“When you serve this sauce with either of these two shapes they pick the sauce up and you get the full set of flavours in your mouth.”

Bechamel bolognese with pappardelle – image Matt Grayson

TWO

bechamel bolognese, £12.70

pasta – pappardelle

“This pasta – pappardelle – is like tagliatelle but wider,” said Andrew. “The bolognese or ragu has a lot going on. We cook it for four hours – there’s tomato, vegetables and meat. It’s a very hearty sauce.

“What happens with a big ribbon like that is that everything sticks to it.

“If you take a strand up with all the chunks of veg and meat sticking to it, then you roll that and you eat it, so you have the whole ragu.

“If the pasta isn’t made fresh, the sauce won’t stick so well. Of course, some people like this sauce with spaghetti and I’m not saying there’s only one right way to eat it, but for us this is the combination that works.”

Radiatori with tomato sauce – image Matt Grayson

THREE

tomato sauce with basil, £8.50

pasta – radiatori

“The final pasta I want to mention is the radiatori – so-called because it’s shaped like cast iron radiators,” said Andrew.

“I loved the novelty of it – a shape you’re not likely to have seen before – and that’s what we’re about at Emilia’s.

“We’re trying to create a pasta experience which is familiar, but a bit different. We serve our tomato sauce with the radiatori.

“It’s quite thin, but the shape of the pasta is able to capture it perfectly. Then you have small chunks of Mozzarella in the bowl and you need to get one of those with a piece of pasta to get the best from the dish.”

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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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