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Openings: Baked in Brick, Humber Fish Co, Stokey Bears and more

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Openings: Baked in Brick, Humber Fish Co, Stokey Bears and more

Amano
Amano, a restaurant with rooms, has opened in West Malling, Kent. Locals Nick Levantis and Darryl Healy, also behind the Swan in West Malling, have refurbished a Grade II-listed building to create an orangery courtyard dining room under a glass roof. It specialises in authentic Italian food with artisan ingredients sourced directly from Italy.

Amano, Italian for ‘by hand’, features rustic interiors with blackened timber cladding and clay walls. Real asparagus ferns, creepers and vines, and marble table tops create a Mediterranean feel. The historic fabric of the existing building has been respected, with reinstated timber sash windows and internal oak beams.

The four bedrooms are named after Italian actresses and singers (Francesca, Isabella, Carla and Sophia). They sit above the restaurant and are individually decorated in a contemporary style while retaining the original features.

Opened 4 July
Owners Nick Levantis and Darryl Healy
Bedrooms Four
Starting room rate £110
Head chef Fabio Moschini
Typical dishes Tagliolini al granchio (crab, parsley, chilli and fresh tomato); crumbed chicken escalope with green bean salad; lemon sole, anchovies, garlic, lemon olive oil
Website www.amanorestaurant.co.uk

amano-courtyard


Baked in Brick
Lee Desanges has opened a 60-cover restaurant of his Baked in Brick pop-up in Birmingham’s Custard Factory. The menu showcases artisanal pizza along with salads and charcuterie boards. The interior features an original Mini Cooper Desanges.

Owner Lee Desanges
Typical dish Shire Meadows beef shin ragù and wild mushroom calzone, with a Colston Bassett Stilton dip
Website www.bakedinbrick.co.uk

baked-in-brick


Carte Blanche
Le Bun founder Andy Taylor has opened Carte Blanche in Hackney, London, combining French flavours with American comfort food classics. The menu offers snacks (such as fried oysters and hot wings), mains and buns (burgers). Cocktails include beurre noisette whisky sour.

Owner Andy Taylor
Typical dishes Fried chicken and caviar; smoked short rib Bourgogne; and skate wing with caper beurre noisette
Website www.carteblancheldn.com

carte-blanche


Humber Fish Co
Humber Fish Co has opened in Hull’s Fruit Market, serving locally sourced fish and seafood. James and Paula Stockdale, who also own Stanley’s Brasserie in the city, have invested £100,000 in the venture.

Covers 50 inside; 36 outside
Owners James and Paula Stockdale
Typical dishes Baked sea bass fillet; lobster and king prawn mac and cheese; soft-shell chilli crab stack; and crusted ratatouille
Website www.humberfishco.co.uk

humber-fish-co


Palm Court
The Palm Court Restaurant, Bar & Piano Lounge has opened at the Grosvenor Pulford Hotel in Chester, replacing Ciro’s Brasserie. The à la carte menu will focus on modern British and European cuisine.

Head chef Dion Jones
Design Lister Carter
Typical dishes Confit Anglesey rainbow trout with crab rillettes; and pan-seared Welsh bavette of beef with buttered mash
Website www.grosvenorpulfordhotel.co.uk

palm-court


The Frogmill
The Frogmill near Cheltenham has reopened. The 16th-century inn is brewer Brakspear’s biggest managed site, with a 100-cover restaurant, a new bar (in a former cellar space), 28 bedrooms and wedding/conference facilities for up to 150 guests.

Covers 100
Bedrooms 28
Head chef Jonathon Pons
Operator Brakspear
Website www.thefrogmillshipton.co.uk

the-frogmill


Stokey Bears
Burger brand Stokey Bears has opened a second site, in London’s Haggerston. Like the Stoke Newington original, it will feature a vegan menu, although one exclusive to Haggerston. It will also serve local beers, cocktails and hard shakes.

Founder Tom Reaney
Typical dishes Grizzly Bear (oak-smoked bacon and bacon jam); Burger Bear (cheeseburger); and Angry Bear (with hot sauce)
Website www.stokeybears.com

stokey-bears

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