The team in the kitchen on R.S. Hispaniola is run by head chef Harrison Brown. His culinary career started with humble beginnings back in 2008 at the Scarisbrick Hotel in his hometown of Southport, England. The young chef spent a few years working in local hotels and restaurants before moving to the capital city of London at the young age of 20. It was here he landed a job at the prestigious Savoy Hotel, where the chef found his true passion for cooking and the culinary arts.
Now 6 years on he has risen through the ranks and is appointed as head chef aboard one of City Cruises flagship restaurants; the R.S.Hispaniola. Here he has brought his team of loyal chefs to create and perfect a bespoke fine dining menu for his ever growing clientele.
Harrison and the team welcome you on-board the R.S.Hispaniola restaurant ship to try first-hand the culinary delights and wine offerings of R.S. Hispaniola, with options from oysters to traditional beef wellington we are sure you will find a dish to delight your taste buds.
“The idea behind the menu is to respect the food and where it comes from, we do not like to manipulate it too much, we keep it simple and as fresh as possible, combining only a few ingredients per dish, so that each dish has an individual flavour and a uniqueness, it is really bringing it back to how food ought to be”
R.S. Hispaniola is permanently moored on the River Thames, just 2 minutes from Embankment underground. Opposite the London Eye and with far reaching views down the River Thames to the Houses of Parliament and St Paul’s the ship offers amazing views matched only by the menus on offer.