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Openings this week: Hawksmoor Borough, Belgo and Bloom, Honi Poké and more

10 March 2017 by
Openings this week: Hawksmoor Borough, Belgo and Bloom, Honi Poké and more

A look at the latest restaurants, hotels, pubs and bars to open their doors

Hawksmoor Borough

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.

Hawksmoor Borough
Hawksmoor Borough
Opened 2 March

Covers 160

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

Websitewww.thehawksmoor.com

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.

Belgo and Bloom
Belgo and Bloom

Covers Belgo: 140; Bloom: 102

Typical dishes Gruyère and courgette tart; lamb shank pie with mash; pappardelle with beef ragu

Websitewww.bloomkitchenandbar.com and www.belgo.com

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.

The Grange hotel York
The Grange hotel York

General manager Suzanne Newman

Bedrooms 41

Starting room rate £99

Websitewww.grangehotel.co.uk

Hawkers Bar

Hawkers Bar & Brasserie has opened in the new DoubleTree by Hilton London Kingston upon Thames. It offers classic comfort food with modern European additions.

Hawkers Bar, DoubleTree by Hilton London Kingston upon Thames
Hawkers Bar, DoubleTree by Hilton London Kingston upon Thames

Covers 160

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

Websitewww.hawkerskingston.com

Honi Poké

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.

Honi Poké
Honi Poké

Covers 19

Typical dishes Octo poké with flame-torched octopus and kimchi; honi poké with salmon, salty mango and sunomono cucumber

Websitewww.honipoke.com

Il Pampero

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.

Il Pampero, Hari hotel, Belgravia
Il Pampero, Hari hotel, Belgravia

Covers 58

Head chef Claudio Covino

Typical dishes Chestnut tagliatelle with hare ragu; pumpkin gnocchi with Taleggio and black truffle; wild boar casserole with honey root

Websitewww.ilpampero.com

Lorne

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.

Lorne
Lorne

Covers 48

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

Websitewww.lornerestaurant.co.uk

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