Aqua Shard appoints new executive chef

Aqua Shard has announced the appointment of Mark Abbott as its new executive chef, bringing a wealth of experience and a passion for British cuisine to the London dining destination. 

Originally from Northern Ireland, Abbott’s culinary journey began with a formative work experience at a local hotel, which ignited his passion for the kitchen. 

This early exposure led him to work under some of the UK’s most recognised chefs, including Michael Dean in Belfast, Andrew Fairlie at Gleneagles, and Paul Kitching at 21212 in Edinburgh.

In 2010, Abbott joined the two-Michelin-starred Midsummer House in Cambridge as a chef de partie. By 2014 he rose to the position of head chef.

During his tenure, he played a pivotal role in maintaining the restaurant’s reputation and was later made a business partner.

Abbott’s culinary philosophy centres on “celebrating British produce”, emphasising seasonality and employing refined techniques.

He said: “Working with exceptional suppliers like The Wild Room, who provide us with foraged wild mushrooms and fresh truffles, Aubrey Allen, renowned for their ethically sourced meats and Royal Warrant status, and Neal’s Yard Dairy, champions of British and Irish farmhouse cheeses, allows us to bring the best of the UK’s culinary heritage to the table.”

At Aqua Shard, Abbott will be responsible for crafting menus that “honour the country’s diverse ingredients”.