A look at the latest restaurants, hotels, pubs and bars to open their doors…
Adam Reid at the French
Chef-patron Adam Reid has officially launched Adam Reid at the French at the Midland hotel in Manchester, after a refurbishment that has brought in a chef's counter to bring the kitchen out to the dining room.
As well as an additional kitchen preparation space, guests will be able to sit at a counter where they can drink, dine, and watch the chefs in action during service. Additionally, the Grade II-listed dining room has had a general refresh with new lighting, wall art and paintwork.
Reid joined the French as head chef in 2013 when Simon Rogan took on the management contract and repositioned the restaurant, and has now assumed control of the restaurant business.
The international wine list features a selection of English wines.
Opened 14 February
Chef-patron Adam Reid
Restaurant manager Kamilla Plonska
Head sommelier Filippo Zito
Design Style Contracts
Typical dishes Saffron pasta, turnip butter, chicken skin; red mullet, shrimp and tomato sauce, burnt gem; salt-aged duck, beetroots, acidic cherry sauce
The Number Group has opened Number 177 in London's Hoxton. Influenced by the Berlin bar scene, the venue is split into a main restaurant and bar and a club room, separated by a sliding wall of graffiti art.
Opened 2 February
Typical dishes Schnitzel burgers; sweet potato chips with tzatziki sauce; pulled pork burgers with smoky BBQ sauce
Bon Vivant, an independently owned French bistro, has opened in London's Bloomsbury, offering French classics with a modern twist. The interior is a contemporary bistro style, decorated with artwork and photography.
Opened 24 February
Owner Charmaine Abomnes
Typical dishes Bavette steak with red wine jus; magret de canard; tartines
Part of the University of Leeds-owned Weetwood Hall estate, £2m has been spent on new Mediterranean restaurant Convive. It will be twinned with restaurants across Europe to host chef swaps. Profits from the restaurant are gift-aided to research and development projects at the university.
Restaurant manager Giovannino ‘Gio' Conti
Head chef Francis Cowlam
The Cow on the Hill
Opened 23 February
Typical dishes 18oz chateaubriand steak; fish and chips; herb suet steak and local ale pie