The lovely folk at the Aylesbury are getting their pans out for some serious paella making this summer. Hit the sunny upper deck for executive chef Jesse Gerner's two versions of the well-loved dish – the first is loaded with mussels, prawns, chicken, pork belly and saffron. The second is a squid ink number. Load up with some manchego cheese for a few bucks extra and make sure to smash a few afternoon 'tails. We never thought we’d be so intrigued by George’s Bush (gin, cava, mint, apple, and thyme-infused pineapple syrup) – until now.