To celebrate the arrival of Chef Gareth Bowen, the new Executive Chef at Shangri-La Hotel, At The Shard, the hotel has added a stylish Chef’s Market Table in the hotel’s TĪNG Restaurant on Level 35. Chef Bowen will offer a seasonal four course menu at the new table championing fine local ingredients and cooking in tune with the seasons, with fresh produce chosen from Borough Market that day.
With over 25 years of culinary expertise in fine dining and some of the world’s most iconic 5* hotels, Gareth Bowen joins Shangri-La Hotel, At The Shard, London as Executive Chef, leading a brigade of 70. Chef Bowen now oversees the hotel’s three unique wining and dining venues, including LANG, an artisan deli and patisserie on the ground floor, TING Restaurant and Lounge on Level 35, that offers a sumptuous array of locally inspired, Modern British dishes with an Asian touch using ingredients sourced from the nearby Borough market, and the fabulous GONG bar on level 52.
The three AA Rosette-winning chef joins Shangri-La Hotel, At The Shard from London Marriott County Hall where, as a cluster executive chef, he oversaw the new restaurant concepts, menu’s and openings of twelve of Marriott’s London hotels including London Marriott Hotel Grosvenor Square, St. Pancras Renaissance Hotel London and the London Edition.
“I’m very honoured to be joining such an esteemed brand, associated with high standards of service and quality” says Chef Bowen of his new appointment. “The dedication and commitment to local produce are very inspirational and akin to my own philosophies and I can’t wait to make my mark”.
Designed by sculptor Alison Crowther, the table is made of timber sourced from a Buddhist Monastery in Chithurst, West Sussex. The design is reminiscent of the distinctive lines of the meandering Thames that can clearly be viewed from the restaurant. The finishing highlight is the quartz table top, which contains minuscule shards of chrome to reflect light flooding in through the floor-to-ceiling windows during the day and atmospheric restaurant lighting at night.
Chef’s Market Table is available for lunch or dinner with a personalized seasonal menu, including welcome drinks and canapés plus four courses with wine pairing hosted by one of TĪNG’s culinary artisans. The host will provide diners (groups of up to eight) with insider knowledge on ingredients, methods and recipes throughout each course. Priced at £125 per guest including wine pairing.
Guests may also take advantage of the ‘At the Market with Chef’ offer, an interactive stay including a bespoke shopping trip to Borough Market, a personalized five-course dinner prepared with ingredients chosen at the market stalls, a classic Champagne Afternoon Tea and a personalized apron from £475 per room, per night.