Following the resounding success of The Cheese Bar, The Cheese Barge is the latest project from Mathew Carver founder of Pick & Cheese. As the name suggests this new venture involves a double-decker boat taking up a permanent mooring on the Grand Union Canal at Paddington Central to bring more fabulous cheesy dishes to London’s unstoppable cheese addicts.
The idea stemmed from Mathew’s relentless passion for supporting the British trades; the barge has been crafted by boatbuilders in Somerset and the menu showcases the best of British produce. No ordinary vessel, The Cheese Barge’s design draws inspiration from the Electa bookstore in Venice with a striking copper ‘veil’ acting as an awning for the 40 cover lower deck. The open deck upstairs is sure to be a hit in the summer months for enjoying a glass of wine and some cheese and charcuterie al fresco.
Taking the helm in the kitchen is head chef Reagan Ellenbroek who has worked closely with executive chef Ross Keeling to draw up a menu of seasonal British dishes with small producer cheeses taking centre stage. The menu regularly evolves but plates could include Windrush goats’ curd with lamb scrumpets and pickled walnuts; Cropwell Bishop Stilton ‘devils on horseback’ – medjool dates stuffed with Stilton and wrapped in bacon; and Maida Vale, a washed rind cheese from Village Maid served on treacle soda bread with smoked mackerel and green sauce.
A selection of indulgent sharing dishes are also offered, including Aligot – made with Mrs Kirkham;s Lancashire; and a half-kilo of baked Baron Bigod – made exclusively for the barge by Fen Farm Dairy. For a fun and innovative snack don’t miss out on the fried Quicke’s Cheddar curds which come curried and tossed in chilli honey.
Speaking of the new opening Mathew exclaimed “We’ve always set out to create fun restaurant experiences, and what could be more fun than eating the best of British cheese on the Grand Union Canal.”