All the restaurant and hotel openings from this week's issue
The Lodge on Loch Goil
The Lodge on Loch Goil in Cairndow, Argyllshire, has opened its new restaurant, offering a seasonal Scottish menu and matched wine list. Guests can dine in the loch-side Orangery or book a private dining experience in the Arts & Crafts dining room or the Treehouse.
Many of the ingredients have been foraged on-site or grown in the kitchen gardens. The Lodge has been running as a corporate hospitality meetings and events venue for the last 20 years and is now offering visiting guests the chance to experience its food.
Opened 5 April
Covers Treehouse: six; Arts & Crafts dining room: 14; Orangery: 20
Head chef Daniel Hollerin
Managing director Iain Hopkins
Price £55 per person
Typical dishes Spring lamb, kale, pea, sweetbreads, burnt onion; tortellini, onion squash, baby gem, rocket; and turbot, fermented ramson, roast scallop, potato tube, scallop salt
Devonshire Terrace Devonshire Terrace by Drake & Morgan near London's Liverpool Street Station offers breakfast, coffee, light lunches and cocktails inspired by an English country garden, with a seasonal salad menu written by chef-restaurateur Peter Gordon.
Operator Drake & Morgan
Typical dishes Sea bass with beurre blanc; grilled poussin and gremolata; and fregola, asparagus, shiitake mushroom and walnut salad
Jin Bo Law Skybar Jin Bo Law has opened on the 14th floor of the new Dorsett City hotel in London, offering an Asian-influenced menu and cocktails. The bar is inspired by Hong Kong-style hospitality and the golden structures decorating the interior nod to its golden pineapple logo.
Typical drinks ‘Spice to Meet You' with gin, quince, five spice and Acacia honey; and ‘Nikka-Bocker Glory' with condensed milk and Japanese whisky
Moxy Heathrow Marriott's Moxy brand has opened its largest UK hotel. The playful, millennial-focused boutique site sits east of Terminals 2 and 3 with easy access to Terminal 5. As well as Moxy's signature bar, the hotel has a second bar and gym, with Nordic fusion restaurant Gård Nordic Kitchen opening in late summer.
General manager Agnieszka Maciejewska-Guzik
Plates Kirk and Keeley Haworth have opened a permanent site in London's Hoxton. Plates is a plant-based concept without meat, fish, dairy, gluten or refined sugars. Kirk adopted this diet to alleviate the symptoms of Lyme disease.
Head chef Kirk Haworth
Typical dishes Beetroot tartare, fermented berries and fennel pollen; carrot curry, grains and yuzu; shiitake broth, kombu and baked celeriac
St Pancras by Searcys St Pancras Brasserie and Champagne Bar by Searcys has opened its first Champagne School. The brasserie now features flexible spaces and a kitchen bar with high tables. The private dining room has been reimagined as a 12-cover tasting room, and the new menu focuses on seasonal British produce.
Design London Studio Softroom
Executive head chef Shaun Rowlands
Head chef Colin Layfield
The Vurger Co Following a series of pop-ups and a crowdfunding campaign, plant-based the Vurger Co has opened its first permanent site in Shoreditch, east London.
Founder Rachel Hugh
Typical dishes ‘Auburger': aubergine, Tabasco chickpeas, vegan cheese; vegan "mac'n'cheese"; and the MLT: baked mushrooms on brioche topped with walnut and sundried tomato paste