Put a spring in your step: Fenchurch appoints new Head Chef, Daniel Fletcher
Fenchurch, the refined-dining restaurant that overlooks London on level 37 of Sky Garden, has appointed Head Chef, Daniel Fletcher, formerly of two Michelin-starred The Square under Phil Howard, to elevate the dining to even bolder heights.
Launching a new spring menu, Daniel will bring fresh, clean flavours and beautiful presentation to the table whilst using the very best British produce; keeping in line with Fenchurch’s ethos of delivering contemporary dishes driven by flavour and seasonal ingredients.
Start on a high with first courses including: warm organic duck egg tart, Jersey Royals, tarragon and grelot onions; milk fed veal tartare, white asparagus and almonds; salad of pickled artichokes, trombetta courgette, preserved lemon, basil and London air dried ham; or steamed hand dived Orkney scallop, roast cuttlefish broth and wild sea herbs.
Must-try mains feature: Peterhead cod, white sprouting broccoli, smoked anchovies and red wine; roast rib and glazed shin of Goodwood estate beef girolles, wild garlic pesto and turnip tops; Cornish lemon sole, St. Austell Bay mussels, leeks, kombu and lovage; and Anjou pigeon, heritage beetroots, golden raisins and pomegranate.
Finish off on a sweet note: enjoy a delicious warm almond cake with fresh green almonds, whipped lemon crème fraiche and almond ice cream; English custard tart with Yorkshire rhubarb; Granny Smith apple, whipped coconut and lime; and Gariguette strawberries with sheep’s yoghurt, lemon verbena and shortbread.
The set lunch menu has also been refreshed with two courses for £34.50 or three courses for £39.50, available Sunday – Tuesday.
An extensive list of classic and innovative cocktails sit alongside champagne and a fine selection of wines, hand selected by Head Sommelier Alexandru Pastrav, many of which are available by the glass, together with carefully selected beer and cider.
