Located within British Land’s Paddington Central ‘mixed used neighbourhood’ just to the north of Paddington Station, The Cheese Barge will serve seasonal dishes that showcase the best of British cheese.
The double-decker vessel is currently under construction in Somerset. Designed by Adam Richards Architects, The Cheese Barge’s design takes cues from the Electa bookstore in Venice – itself inspired by ship design – with a copper ‘veil’ acting as an awning for the 40-cover lower deck dining room. An open-air upper deck provides ‘the perfect spot for a glass of wine, cheese and charcuterie’.
“Hailing from Jersey, I spent my childhood years messing around in boats. So, when the opportunity of opening The Cheese Barge came along, we couldn’t say no,” says Carver.
“The fact that it was British-made by real craftsmen appealed to our continued efforts to support British industry. 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.”
Reagan Ellenbroek will helm the kitchen and has been working with executive chef Ross Keeling to create a ‘refined menu of honest British dishes’ using small producer cheese.
The launch menu includes Windrush Goats’ Curd with lamb scrumpets and pickled walnuts; Cropwell Bishop Stilton devils on horseback; and Maida Vale, a washed rind cheese from Village Maid, served on treacle soda bread with smoked mackerel and green sauce.
The menu will also include larger sharing dishes such as aligot - cheese blended into mashed potatoes - made with Mrs. Kirkham’s Lancashire; and a half-kilo Baron Bigod, made bespoke by Fen Farm Dairy for the Barge, and served baked to order.
In keeping with Carver’s other venues, The Cheese Barge will also serve seasonal British cheeses paired with complimentary ingredients including Spenwood with quince and almond fruit cheese; Winslade with chilli dukkah; and St Andrews Cheddar with green kimchi.
World Cheese Awards judge Mathew Carver founded The Cheese Truck in 2014 and - following a successful crowd fund - opened The Cheese Bar in Camden Stables Market in 2017. Last year, he launched the world’s first conveyor belt cheese restaurant at Kerb's Seven Dial's Market in Covent Garden.