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Treat yourself: new private dining options at Shangri-la's hotel at The Shard

Shangri-La Hotel, At The Shard, London reopens its doors today, including an intriguing new dining option.  

Shangri-La Hotel, At The Shard
Shangri-La Hotel, At The Shard

Certainly one new way of filling guest rooms that may take a while to reach full capacity, the hotel – which is the tallest hotel in the capital and sits within the iconic London landmark – will be offering Dining in the Sky.


Hotel guests and locals alike can now book an “intimate culinary journey with breath taking views of the city”, from the comfort of one of the hotel’s specially reconfigured guest rooms.


This option of “bubble dining” makes sure small groups can be assured of a more select culinary experience together, while still enjoying signature dishes from the hotel’s Ting Restaurant.


Dining in the Sky is available for up to six guests for lunch or dinner and costs from £180 per person, including a glass of champagne upon arrival; three-course set menu; and drinks including a half bottle of wine, bottle of water and tea and coffee.


The hotel believes local businesses could also take advantage of this private dining experience, with ‘Meeting in the Sky’ package options designed for up to six delegates in guest rooms.


The main Ting restaurant will of course also be reopened, along with Gong Bar and Bar 31, all with views across Tower Bridge, St Paul’s Cathedral and the London Eye and beyond.


Like many usually global-facing hotels, the property is turning its attention to domestic guests with its ideas around the “Ultimate Staycation in the Sky”, which will include a private Harvey Nichols shopping experience with a shopping consultant at the Knightsbridge store with champagne, and a deluxe bath experience by Neal’s Yard Remedies.


The hotel’s Ultimate Staycation starts from £435 per night and includes an upgrade to the next available room or suite category; breakfast for two, served in-room, or at Ting; and 20% discount for Ting, Gong and Bar 31.

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