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London in the Sky 2015

After an incredibly successful run last year, London’s most unique dining experience is returning with a new line-up of some of the city’s best chefs and some fantastic menus. All eaten while suspended 25 metres above London’s scenic South Bank.

Offering sublime views of some of London’s top landmarks, from the London Eye to the Shard, this September a floating chef’s table will offer guests a dining experience they are unlikely to forget in a hurry. What some may call ‘extreme dining’, London in the Sky combines theme park-style exhilaration with incredible food, cooked and served before the diner’s very eyes.

Being strapped into large chairs (that recline to give you the ultimate birds eye view) and hoisted 25 metres above the ground by a crane may not seem like the most glamourous of options, but when there are breakfast, lunch, dinner and Champagne ‘flights’ on offer from chefs such as Tom Aikens and Chantelle Nicholson, preparing the food up close and personal (they’re harnessed to the central table), it’s definitely not one to be missed.

As mentioned there’s Tom Aikens from Tom’s Kitchen and Chantelle Nicholson of Marcus Wareing’s Tredwell’s to kick off a stellar line up of chefs. Others include Robert Ortiz of Lima and Martin Morales of Ceviche and Andina to add some Peruvian flair, Dan Doherty of Duck & Waffle and Mark Sargeant of Morden & Lea to represent some of the capital’s hottest restaurants at the moment, and Sophie Michell of Pont St, Mike Reid of M Restaurants, Calum Franklin of Holborn Dining Room and Peter Weedon from Newman Street Tavern to offer the ultimate fine dining experiences.

Tom Aikens is already a familiar sight along the Thames with his Tom’s Kitchen restaurant in residence at Somerset House, although he’ll be getting quite a different view from the raised platform where he’ll be cooking such dishes as Jasmine cured salmon, pickled cucumber lemon purée and samphire for the diners at his two-day stint in the sky. Chantelle Nicholson has decided on the early morning shift, serving up breakfasts over three days that will include Tredwell’s hearty Chorizo jam, avocado and slow-cooked egg on sourdough. Robert Ortiz of Lima is hosting another two days of lunch and dinner services, and will be hoping the mid-September sun is shining to match his vibrant and colourful Peruvian cuisine.

Tredwells' 'Breakfast in the Sky' by Chantelle Nicholson
Jasmine cured salmon, pickled cucumber lemon purée and samphire by Tom Aikens

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London in the Sky 2015


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