The Shard has massively slashed ticket prices for London's highest viewing platform
Presumably to compete with London's ever-growing number of viewing platforms – several of them free – the View from the Shard has slashed its prices.
From now, visitors can head up London's tallest building from £22. Prices go up to £32 for standard entry and range between £36 and £48 for the deluxe package (which includes a crisp glass of champagne).
The View from the Shard has been struggling with ticket sales lately down to the fact that it's just a stones throw away from the free viewing galleries: Sky Garden, Horizon 22, and The Lookout at 8 Bishopsgate. The one benefit of going up the Shard? You get 360 views of the city, whereas the other platforms only face south or west.
The paid Shard attraction also has to compete with many of London's fantastic rooftop gardens (many of which have great bars, so you can enjoy a cocktail with your view). Some of our favourites include the Culpeper, the Garden at 120 and rooftop bar Forza Wine at the National Gallery.
The best rooftop gardens in London, according to Time Out.
The City of London is getting a new 'sky garden'.
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Time Out
4 days ago
- Time Out
The Shard has massively slashed ticket prices for London's highest viewing platform
A ticket to the top of the Shard used to set visitors back up to £38, with a deluxe option that stretched to a whopping £51 per person. But not any more. Presumably to compete with London's ever-growing number of viewing platforms – several of them free – the View from the Shard has slashed its prices. From now, visitors can head up London's tallest building from £22. Prices go up to £32 for standard entry and range between £36 and £48 for the deluxe package (which includes a crisp glass of champagne). The View from the Shard has been struggling with ticket sales lately down to the fact that it's just a stones throw away from the free viewing galleries: Sky Garden, Horizon 22, and The Lookout at 8 Bishopsgate. The one benefit of going up the Shard? You get 360 views of the city, whereas the other platforms only face south or west. The paid Shard attraction also has to compete with many of London's fantastic rooftop gardens (many of which have great bars, so you can enjoy a cocktail with your view). Some of our favourites include the Culpeper, the Garden at 120 and rooftop bar Forza Wine at the National Gallery. The best rooftop gardens in London, according to Time Out. The City of London is getting a new 'sky garden'.
The Herald Scotland
01-05-2025
- The Herald Scotland
Why Stockbridge Eating House might be the perfect place for date night
Today's catch is a huge whole John Dory. It's beautifully grilled, the flesh sweet and delicate, and served with generous wedges of braised fennel, piles of nutty ratte potatoes, all doused in a wild garlic butter. 'I love watching couples take care of the flip,' says restaurant manager Eddie as we work together to turn over the fish. It's a two-person job and we manage it without splashing butter or fish bones on ourselves or neighbouring diners, so I'll call that a win. 'Sharing plates' in common restaurant parlance has come to mean lots of little dishes, often awkward to actually share (half a langoustine anyone?). With this muckle beauty of a fish I'm reminded it can also mean simply sharing a dish that would genuinely be too much for one person. Delicate eating this is not, but it's joyful, fun and delicious, and I'm here for it. Stockbridge Eating House is a new venture from Dale Mailley, formerly of the much-missed Gardeners Cottage and The Lookout on Calton Hill. The venue was for decades Bell's Diner, and in tribute to its legacy of burgers and good times, Mailley has kept the iconic sign above the door and the cheery yellow exterior. The whitewashed interior is simply decked out with three long communal tables covered in red-checked tablecloths, plus a handful of seats in the window concealed from the street by little cafe curtains. At a squeeze there's room for 30, and squeezing in is all part of the fun. The menu changes daily, with seafood from David Lowrie in Fife, and meat from Stockbridge butcher George Bowers and the Balcaskie Estate. On-the-bone cooking and following the Scottish game calendar are culinary priorities for Mailley. The starters are fresh and uncomplicated and mostly served with toast. We go for whipped cod's roe, a pleasing smooth and salty mound to dip and scoop, served with crunchy raw radishes, then meltingly tender cured wild trout: unfussy with dill and a spritz of lemon, and a scoop of horseradish sauce. This evening there are two individual main courses: a whole mackerel with sprouting broccoli, or mutton chops with potato gratin. There are also two choices designed to share: the aforementioned mighty John Dory and a plate of veal chops, piled high with hand-cut beef dripping chips and mustard sauce. That's it. It's a simple and honest menu, chalked up daily – and put on Instagram every morning in case diners want a teaser. Short menus are, to me, a signal that a chef has confidence in their offering and is prioritising seasonal produce. An overly long restaurant menu makes me assume the kitchen has a very large freezer. Here I love seeing how the day's produce pops up in different dishes across the menu. (Image: Stockbridge Eating House) Our fennel is slowly braised in vermouth, it also appears in a shaved salad that I spy accompanying the chops for our table mates. It's exactly as it should be – today's freshest ingredients used creatively across the menu, before something different arrives the next day to take its place. On the sideboard, there are a handful of red wines open, and the same again of whites, a cava and a Champagne chilling in a bucket of ice. All the wines come by the glass, generously poured into tall, chunky wine glasses at the table. It's like being at a very well-stocked house party. Puddings tonight are rice pudding with blood orange, Morbier cheese with honeycomb, and a sorbet. The rice pudding is outstanding, gently chilled and very creamy, the zesty pop of poached orange providing a lovely lift. It's very simple and that's all part of the charm. If tasting menus and small plates have left you feeling jaded (or hungry), let a trip to Stockbridge Eating House remind you of the joy of eating out. This convivial restaurant, with excellent service and hearty delicious cooking, is Scottish hospitality at its best. Servings are generous and prices very fair for the quality ingredients and culinary skill on display. Stockbridge Eating House also currently offers a complete steal of a weekday set lunch: a dish of the day, plus bread, charcuterie, salad, chips, pudding and a coffee for £14.95. Form an orderly queue. A la carte lunch and dinner menu from £36 for two courses. Set lunch £14.95 7 St Stephen St, Edinburgh EH3 5AN
BBC News
10-11-2024
- BBC News
Meet the MasterChef: The Professionals 2024 chefs - Week three, heat one
Four more chefs are excited to start their MasterChef journey, which, in this episode, begins with two infamous challenges that will test their ability to cope with the pressure. Please note this information is accurate at the time of filming; certain aspects may have since changed but this represents the contributors as the competition starts. Watch MasterChef: The Professionals on BBC iPlayer and BBC One from Monday 11 November at 9pm. Add to your iPlayer Watchlist now. Read more: Meet the MasterChef: The Professionals 2024 chefs - Week three heat two Meet the chefs Cristina Location London, originally from Rome, Italy Chef Bio Twenty-two-year-old chef de partie Cristina, was born and raised in Rome, Italy. She moved to Nigeria when she was six then back to Italy for 5 years before coming to the UK in 2020 and started her cooking career in Manchester. She now lives in London, with her family back in Italy. Current and previous experience Cristina's first job in a kitchen was working as a pizza chef. She then went on to work at various kitchens in Manchester, including San Carlo and Gusto. In 2022 she moved to London, where she worked at Bancone, Smiths of Smithfield and City Social. She now works in Fenchurch Restaurant at Sky Garden. Who and what inspired you to become a chef? 'My mum used to help the cooks at my school when I was growing up. As the eldest child, I cooked for my sisters when my mum was at work, so I got to learn about and make food from a young age. My sisters would always finish up their plates and tell me they loved my cooking. We often watched MasterChef Italy together. 'My mum always knew I had a passion for food but unfortunately she wasn't earning enough to put me through culinary school. I couldn't train classically, but I've learnt what I can from the places and people I have worked with. Food has always been very big part of my life, so being a chef is a natural fit.' How would you describe your style of cooking and any influences on it? 'Fine food, creating art and not just dumping food on a plate! Respect, love and dedication goes to every plate. I'm always trying new ingredients and after I first got myself into fine dining cuisine I never left it. But I'm open to all styles. There's always space to learn, but my main focus is on haute cuisine.' Why did you want to take part in MasterChef: The Professionals? 'Growing up, after school I'd never miss the Italian MasterChef. I was curious and so invested in the competition. I never went to a culinary school but was always a passion of mine to find random stuff in the kitchen and cook for my sisters and plate it up like on MasterChef. The opportunity to be able to present a plate to the judges will be a dream come true for me - and family - they have always been my number one fans.' Outside of cooking what are your passions? 'Food and music are my passions. I love djing for people at parties and events and the buzz that playing music gives me. It's like working in a kitchen - it's the adrenaline. I also model and play volleyball on my free time.' Ian Location Lindfield, West Sussex Chef Bio Thirty-three-year-old has been a chef for over 15 years. He grew up in Sussex with his mum, dad and older brother. After working in the Alps and Australia he settled in Lindfield where he lives with his wife and two children. Current and previous experience Ian went straight from school to Crawley Community College, where he completed his NVQ Level 3 in Professional Cookery. While studying, he was a kitchen porter at The Dorset Arms in Withyham. He then went on to work as a chalet chef in France before moving to Australia where he worked at Aqua Blu and The Blue Monkey in Nelson Bay, New South Wales, Australia. In 2015, he moved back to the UK, where he worked at the then AA 2-Rosette, Jeremy's Restaurant. In 2019 he became Head Chef at Bolney Wine Estate and has worked there ever since. Who and what inspired you to become a chef? 'I grew up with a food phobia. I'd physically gag and be repulsed by textures – pretty much anything but toast. When I started as a kitchen porter in a pub at 14 and saw the hustle and bustle I instantly loved it and wanted to know more. As soon as I got involved in some simple prep and cooking, that was it. I remember the first time I made something from scratch and tasted it, it just made me want to experience more. I felt I'd been missing out on all these flavours. I knew from that moment I wanted to be a chef.' How would you describe your style of cooking and any influences on it? 'With my food, I'm trying new takes on classic flavour combinations. For example, instead of pork and apple, I'd do pork and rhubarb.' Why did you want to take part in MasterChef: The Professionals? 'I've been in the industry for a good amount of time now. I know what I'm doing but it's time to challenge myself. I'd love to one day have my own place and with my own accolades. I've never been on TV but I'm a bit of a showman deep down, so I thought it would be fun !' Outside of cooking what are your passions? 'I try and get to the gym as much as possible but it's all about spending time with my family. I'm the 'dad taxi' ferrying my children to various birthday parties and clubs!' Pippa Location Lives on the Isle of Man, originally from Sheffield/Leicester Chef Bio Thirty-one-year-old Pippa currently works as a freelance chef. Born and raised in Leicester, Pippa has spent most of her career committed to developing a sustainable restaurant concept called Versa on the Isle of Man. After a successful five years, Pippa made the tough decision to pause the restaurant with the intention of returning to it. She moved away from the Isle of Man this year to Sheffield for research and development, and to be closer to her father. Current and previous experience After completing her A-Levels, Pippa went on to do a degree in the arts at Manchester University. Whilst at university Pippa's love of cooking grew and she found herself reading more and more cook books. In 2016 she fully immersed herself in the culinary world, working her way up from commis to sous chef in a variety of cuisines whilst also staging at Michelin-starred restaurants, Noma and L'Enclume. She became more and more passionate about sustainability in the industry, and in 2018 set up and ran her own restaurant. Who and what inspired you to become a chef? 'I love how food can unite people, which is what inspired me to be a chef. I'm also passionate about the importance of how and where food is produced, nutrition and connecting with our environment.' How would you describe your style of cooking and any influences on it? 'I prefer to not be bound by a recipe and I keep my cooking as simple and as natural as possible. My goal is to use food as catalyst for change, fun and connection. Using natural or wild produce in place of more conventional ingredients allows me to show a smaller footprint option through each plate. There are no pineapples grown in Sheffield but there is plenty of pineapple weed! I love utilising ingredients like invasive weed to encourage biodiversity, and cooking with things as local as possible.' Why did you want to take part in MasterChef: The Professionals? 'Food was a nightmare for me growing up, as I faced sensory issues as an autistic child. I still can find things challenging and overstimulating in a kitchen environment, but food is now my biggest passion and I want to push myself. I think I bring something different to the table and I hope to inspire people to think beyond the food on the plate. I'd also like to show that it's possible to be successful when you are a little different.' Outside of cooking what are your passions? 'Outside of the kitchen, I love to sing, to do weight-lifting and I like to be outside and enjoy fishing with my dad. I also attend a philosophy club, all whilst thinking about another 80 things at the same time!' Rachide Location London, originally from Portugal Chef Bio Thirty-year-old senior sous chef Rachide, was born in Lisbon, Portugal. He moved to the UK when he was two years old and grew up in London with his parents, and younger siblings. He now lives in Clapham with his girlfriend Dimitra, who also works in hospitality. Current and previous experience Rachide started out in Michelin-starred kitchens, firstly as a commis and working up to Demi Chef de Partie at Galvin La Chapelle. In January 2018, he went to Singapore for two years, where he spent the first working in Bayswater Kitchen and the second at Michelin-starred Cure, before heading back to London. He spent two years at Perilla as Senior Sous Chef there, before moving over to their sister restaurant Morchella, where he currently works. Who and what inspired you to become a chef? 'I stumbled into cooking by coincidence. A close friend of mine was a head chef and he loved it, telling me all the time what a great job it was. I spent some time with him in the kitchen and that was it, I knew it was for me.' How would you describe your style of cooking and any influences on it? 'My style is quite classical but with modern twists. I've travelled a bit and worked in Singapore so sometimes these influences come out in my dishes too. Overall, my food is uncomplicated and unpretentious, relaxed in style and playful.' Why did you want to take part in MasterChef: The Professionals? 'I applied for MasterChef: The Professionals because I want to prove to myself I can do something like this, put myself in an uncomfortable position and see how far I get.' Outside of cooking what are your passions? 'I love snooker and play against my friends when I can, which can get pretty competitive!'
