RR. Spink Loch Etive Smoked Trout on the menu at Aquashard London

RR. Spink Loch Etive Smoked Trout on the menu at Aquashard London


They say that one good turn deserves another and we were delighted with the friendly messages we’ve received on social media recently from London’s famed Aquashard Restaurant. Situated in the iconic The Shard building, Aquashard, situated on the 31st floor, offers a modern dining experience with panoramic views of the London skyline.


With a menu that exemplifies ‘Modern British’ cuisine, Executive Chef Dale Osborne and his brigade celebrate the finest in produce sourced from throughout the British Isles. We  are proud to say that our RR. Spink & Sons Loch Etive Smoked Trout is one of the many superb ingredients which features on the restaurant’s dinner menu.

The exquisite-looking starter, Loch Etive Smoked Trout with trout roe, rock samphire, crispy skin and crème fraîche is the epitome of temptation! Both the roe and trout skin are also sourced from our sustainably farmed Loch Etive fish.


Our smoked trout also features on the restaurant’s luxurious and very tempting weekend brunch menu, paired up with their free-range egg omelette served with dill crème fraîche, trout roe and watercress.

Quality and Provenance

In a recent blog, which recently featured on the restaurant’s website, the team explain why they are proud to be the only restaurant in the capital featuring our tasty smoked trout on their menu. That our trout are farmed with care and RSPCA Assured is also something which is important to their ethics and sourcing policy.

Quality and provenance of ingredients are key in sourcing for Aquashard, and it’s clear from their menu this is something they do with integrity. From Colechester Blue lobster, to Hereford Steak, Lomswood Farm duck and Neal’s yard dairy, diners are promised fine flavours and the best of seasonal ingredients.

It is a real honour for our traditionally-smoked trout to feature on the menu of this ultra contemporary restaurant. We look forward to seeing what the chef Dale and his team come up with next!

+ There are no comments

Add yours