Rhubarb Hospitality refurbishes Fenchurch

A premium hospitality group specialising in luxury event catering, destination restaurants and hospitality management has refurbished its restaurant on the 37th floor of London's Sky Garden. 

Interiors at Fenchurch restaurant, managed by Rhubarb Hospitality Collection (RHC), have been reimagined to reflect head chef Kerth Gumbs' Caribbean roots and playful approach to fine dining. Alongside vibrant tropical-themed accents, pops of colour, botanical lighting, counter dining and a lounge area have been introduced to offer a more casual dining experience. 

F&B at Fenchurch

The inaugural counter menu, designed for sharing, includes a variety of 'pick & mix' small plates, such as cured jerk salmon ceviche, fried plantain, whisky BBQ wings and chilli fries served with Scotch bonnet mayo. Larger sharing options come from the grill, with options such as baby chicken, spiced lamb filler and aged sirloin, alongside seafood options like sea bream, tiger prawns and glazed black cod. 

The refurbishment also marks the arrival of Gumbs' spring tasting menu, inspired by the flavours of his childhood home, the Caribbean island of Anguilla. The nine-course menu features dishes of torched jerk salmon with spring onions and yuzu ponzu sauce; seabass with salt fish, smoked oyster and Scotch bonnet emulsion; and Gumbs' signature pre-dessert of soursop lolly with rum and lime gummy bear. 

"It's so exciting to see my vision for the restaurant come to life with the support of RHC," says Gumbs. "We now have a versatile space – diners can pop in for a single dish or a cocktail and a bar snack, as well as the fine dining tasting experience. I am committed to evolving the menus further with a spotlight on Caribbean flavours – watch this space for more exciting things to come."

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