A look at the latest restaurants, hotels, pubs and bars to open their doors
Hawksmoor Borough is situated in a former Victorian hop warehouse and fruit auction hall next to London's Borough Market. Its design reflects its history, with original timber beams and columns from when the building was built from ships that were broken up on the nearby docks.
Downstairs, the Cooks' Room (launching at the end of March) comprises just 16 covers and has its own private kitchen. During the day it will serve as a creative outlet for chefs Richard Turner (group executive chef), Matt Brown (executive chef) and Carla Henriques (executive pastry chef) to try out new ideas. At night, it will be a private dining room and events space, with a menu that champions produce from the market. Hawksmoor Borough also features a Market Specials menu, focusing on the very best seasonal produce available from the market.
Opened 2 March
Owners Will Beckett and Huw Gott
General manager Tom Foxwell
Head chef Simon Cotterill
Bar manager Hamish Denny
Design Macaulay Sinclair
Typical dishes Old Spot belly ribs and roast scallops, white port and garlic; ox cheek and Colston Bassett pie
Belgo and Bloom
The Bloomsbury Group and Belgo have launched a dual-concept venture in the Crowne Plaza hotel at London King's Cross. Bloom Kitchen & Bar serves specialist gin cocktails, while Belgo specialises in mussels, ‘frites' and Belgian beers.
Covers Belgo: 140; Bloom: 102
Typical dishes Gruyère and courgette tart; lamb shank pie with mash; pappardelle with beef ragu
The Grange hotel
The four-AA-star, Grade II-listed Grange hotel in York has undergone a two-year refurbishment and is now ready to welcome guests. It has seen the addition of five bedrooms, the development of the vaulted cellars into the Ivy Brasserie, and a renovation of the library and drawing room.
General manager Suzanne Newman
Starting room rate £99
Hawkers Bar & Brasserie has opened in the new DoubleTree by Hilton London Kingston upon Thames. It offers classic comfort food with modern European additions.
Head chef Darren Edwards
General manager Merlin Ramos
Typical dishes Mackerel ceviche; beef carpaccio; puff pie with slow-cooked lamb and bacon; fish and chips with Gallow's gold ale batter
Offering the trendy Hawaiian raw fish concept, Honi Poké has opened in London Soho. Guests can create their own combination bowls of fresh seafood paired with sticky rice and ingredients such as enoki mushrooms, nori seaweed and sunomono cucumber.
Typical dishes Octo poké with flame-torched octopus and kimchi; honi poké with salmon, salty mango and sunomono cucumber
Traditional Italian cooking meets fine dining at Il Pampero, in London Belgravia's Hari hotel. The restaurant is committed to cooking from scratch and fresh pasta, bread, smoking and curing will start and finish in the kitchen.
Head chef Claudio Covino
Typical dishes Chestnut tagliatelle with hare ragu; pumpkin gnocchi with Taleggio and black truffle; wild boar casserole with honey root
Lorne, in London Victoria, is the first venture from sommelier Katie Exton, formerly of the River Café, and chef Peter Hall from the Square. It offers a modern British menu with simple dishes and classical ingredients.
Design Justin Gilbert of Coriander Buildings
Typical dishes Short-rib beef, onion, pears and Cavolo Nero; and bream, sourdough, baby gem, sea vegetables and dashi