The Spa at South Lodge
Exclusive Hotels & Venues has opened a £15m, 4,120 sq m spa at its South Lodge hotel in Horsham, West Sussex.
Frederick DuCane Godman, a British naturalist, built the house and gardens in the 1800s, planting more than 360 species of trees and plants sourced from the Azores, the Caribbean and Central and South America.
The new spa has been designed by Sparcstudio in partnership with architects Felce and Guy. The reception overlooks the rhododendron gardens, and facilities include the Ridgeview beauty bar and Grizzly’s grooming bar. The 70-cover Botanica restaurant incorporates a spa lounge and bar.
There is a juniper-infused sauna, a marble-lined salt steam room, an aromatic herbal bath infused with camomile, a candlelit pool hall and 14 treatment rooms. The gym has a spin studio and studio space with full-height mirrors and ballet barre. The upper terrace offer relaxation beds, a fire pit and an infinity edge hydropool, while the lower terrace features an 18m long ‘natural’ heated outdoor pool and Champagne pool bar.
Opened 2 March
Spa operations manager Sara Young
Website www.exclusive.co.uk/ the-spa-at-south-lodge
Angelina restaurant has opened in London’s Dalston, offering an eight-plate sharing menu of Italian-Japanese fusion cuisine for £38 per person, with an extra ‘chef’s dish’ for £9-£12. The restaurant has a six-cover bar, Golden Gal, inspired by Tokyo’s Shinjuku district.
Owner Joshua Owens-Baigler
Head chef Daniele Ceforo
Typical dishes Unagi risotto, burnt soy butter and dashi; onglet and radicchio
The Angel & Crown
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Head chef Georgio Bassani
Typical dishes Cumberland sausage sandwich with caramelised red onion; macaroni cheese with bacon and truffle
Jack ‘O’ Bryan’s
Jack ‘O’ Bryan’s has opened in Dunfermline, Fife, under new ownership of the Coghill family. Bryan and son Jack oversee the kitchen, while Michelle, Sarah and Yasmine oversee front of house. The family owned the now-closed Black Pig and Oyster restaurant in Edinburgh, and are currently searching for a new location for the brand.
Owners The Coghill family
Head chef Bryan Coghill
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Head chef Przemyslaw Dziewiatkowski
Typical dish Stone bass fillet, cod cheek, chorizo, gnocchi, leeks and chicken velouté