Duke Street Market
Duke Street Market has opened in Liverpool, aiming to become a culinary tourism destination, with a focus on quality, sustainability and artisanal methods.
Following the multimillion-pound restoration of a three-storey, 100-year-old warehouse, the venue houses a 50-cover showpiece restaurant, Pilgrim, which appeared on BBC Two’s My Million Pound Menu earlier this year and earned the investment to bring the restaurant and bar concept to life. The venue also includes three bars and a terrace.
Opened 7 June
Operator Graffiti Spirits Group
Traders Pilgrim, Cinder, Cucina di Vincenzo, Finca, Indigo Greens, Ginger and Bone and Block
Chucs Café Kensington
Modern European restaurant and café collection Chucs has launched a new casual café concept in London’s Kensington. The café is open for breakfast, lunch and dinner, as well as offering takeaway options, including paninis, salads, smoothies and coffee.
Executive chef director Simon Henbury
Design Fettle Studios
Typical dishes Burrata, flat peaches, chilli and mint; fennel risotto and black olive pangrattato
The Coconut Tree
Sri Lankan street food restaurant group the Coconut Tree has opened in Cardiff City Centre. The glass-fronted restaurant boasts a cocktail menu of Sri Lankan spirits, including Arrack, made from coconut flower nectar.
Founders Praveen Thanginah, Dan Fernando, Shamil Fernando, Mithra Fernando and Rodrigo Rashinthe
Typical dishes Hot battered spicy cuttlefish; hoppers; Jaffna goat curry with potato
The Cross Keys
Mo Gherras, former restaurant manager at the Royal Oak in Paley Street, Berkshire, has refurbished and reopened the Cross Keys in Sherborne, Dorset, with his wife, Hannah. The 17th-century building now has four boutique bedrooms and a 75-cover pub focused on local produce.
Head chef Alec Hollingsworth
Typical dish Duck breast, confit leg fritter, spiced aubergine and courgette
Hide and Fox
Former Acorn Award-winner Allister Barsby and Hotel Cateys Food and Beverage Manager of the Year 2018 Alice Bussi have opened their first solo restaurant together, Hide and Fox in Hythe. Returning to his native Kent, Barsby has designed a modern British menu with a focus on seasonal ingredients and fine wines.
Head chef Allister Barsby
Typical dishes Risotto, Kentish asparagus, broad beans; beef fillet, oxtail, lettuce, pickles, red wine
The former Birchwood hotel in Pitlochry, Perthshire, has been relaunched as a boutique vegan hotel dedicated to “showcasing ethical luxury”. The business is named after the Scottish-Gaelic word for freedom or liberty and the year the property was built. The hotel is entirely free from animal products and powered by green energy company Ecotricity.
Owners Jack, Sandra and John McLaren-Stewart
2015 MasterChef winner Simon Wood has opened his second fine dining Wood restaurant at the new Hotel Indigo Chester. The restaurant serves an à la carte menu, a Sunday lunch menu and blind five-, seven- and 10-course tasting menus.
Typical dishes Belly pork, cider, apple, sage, onion; monkfish, Wye Valley asparagus, wild nettle and white beetroot