With the sudden heatwave in London, it was refreshing to be invited along to a lunch boat cruise. On a lovely Sunday afternoon, the MV Royalty appeared at the festival pier. The guest gathered around to board the boat. The MV Royalty can be hired out for private parties. On this occasion it was Michelin star Chef Philip Cooper hosting #riverfood 1st event.


Upon arriving cocktails was served at reception, trying hard not to tumble or spill my drink ‘V’ and I boarded the deck.


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Right there in front of me, my eyes laid on the grand prize the towering pile of OYSTERS. My heart skipped triple beat right next to the oysters was pots of cockles & whelks. I was in seafood heaven!


Philip Cooper our host for the afternoon. One of the most successful chefs, working for The Waterside inn, Claridges, The Mirabelle and Le Manoir aux Quat’Saisons and many others. He did an introduction of what will be expected and menu.

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Swiftly after the speech, the fisherman and his assistant opened the platter of oysters with speed. Patiently waiting in the queue, the one I received was gigantic, almost as big as my palm. The fisherman explained to know when oysters are at it’s best, is to see how creamy and green they looked. My tongue was satisfied with the juicy flesh and acidic red onion vinegar. I just wanted more and more. Catering staff also brought out hollowshore oysters with Tabasco jelly. The jelly is similar to the stuff you get in jellied eels. I could barely taste the hotness of the sauce and thoroughly enjoyed it.

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The cockles were slightly too salty for me, but the cockles itself was very fresh.


When the green tomato soup came out, I didn’t know what quite to expect. Green tomato has a different type of tanginess compared to its red counterparts. The extra surprise was the whelks at the bottom.


By now the MV Royalty started moving and the guest rushed outside to enjoy London beautiful views and got snap happy.


See my instagram for a video http://instagram.com/p/cCAJ1AgcJg/

Estuary smoked kipper with egg and cress, was one of the highlights from the menu. The same goes to Rainbow trout tartar with the avocado and belle radish. Both was presented on a crunchy slice of bread, the fish was salty and meaty.

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Outside to the front of the boat Mr Cooper and his assistant started the BBQ. On the rack ready to be grilled was the Jack pike sausage with green peppercorn and puy lentils. We were all wondering what the meat was inside the sausage, and, it was rather interesting and delicious.

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Old Oxford pike with parsley, capers and lemon, had the same wooden smokiness to smoked salmon. The saltiness can be overpowering, the texture of the meat was enjoyable.


Sautéed zander with white onion, bay and smoked bacon, was another delight.

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Sadly, we didn’t get to have any of the desserts as advertised on the flyer. To sum up the #riverfood was a great experience and excuse for a great getaway cruising on a boat along the riverside. Fun music, and fab food, £27 is worth the price for the food alone.


I already sparked interest amongst my network of friends and look forward to the next event.

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