Using the best local produce, Shangri-La Hotel at The Shard have launched a new menu with everything sourced within a five-mile radius.
Taking diners on an imaginary journey around the local area, organic vegetables, premium cured meats and the finest farmhouse cheeses are sourced from the hotel’s neighbours located down the road at Borough Market to those up the street at Bermondsey Street railway arches.
Using the freshest ingredients, the hotel’s talented team of chefs have hand-crafted delicious dishes ideal for grazing or dining. From Mini Beef Sliders with Smoked Applewood Cheddar to Sweet-and-Spicy Chicken Thighs with Kimchi Mayonnaise, dishes are packed with a multitude of flavours to delight any palette.
Delivered directly to the hotel from Billingsgate Fish Market are the finest natural oysters, which can be ordered by the dozen or individually, and are served with a light Japanese ponzu sauce. Meanwhile, premium pork sausages from O’Shea’s butchers, based less than a mile away, make the Jumbo Hotdog with Caramelised Onions a popular guilty pleasure.
A Cannon & Cannon charcuterie board featuring British wild cured sausages, a selection of farmhouse cheeses from Neal’s Yard Dairy and honey from award-winning Bermondsey Street Bees, allow diners to sample a variety of LÁNG favourites simultaneously.
For the perfect pairing, LÁNG serves several English wines, including a Bacchus, Foxhole white from the Bolney Estate in Sussex, as well as a pinot noir, Chapel Down Rosé from Kent.
Freshly baked homemade cakes from Executive Pastry Chef Heather Kaniuk adorn the counter tops, as does melt-in-your-mouth Whirld Fudge – made using founder Justine’s family recipe that has been passed down through generations.
Throughout the day, LÁNG is flooded with natural daylight and is the perfect place to take a break from a busy London day. Now open until 9 p.m. with the new Five Mile menu, LÁNG offers a fantastic setting to enjoy a relaxed and cosy evening.
To make a reservation please visit the website or call 020 7234 8208.