A look at the latest restaurants, hotels, pubs and bars to open their doors
The Treves and Hyde dining offer consists of a casual café/bar and terrace area on the ground floor, and a first-floor restaurant and bar, due to open later this year. The main restaurant will host regular collaborative events with up and coming chefs. The terrace will have an American smoker and Argentinian grill.
Opened 24 October
Starting room rate £120
General manager Ashley Ely
Operator SACO the Serviced Apartment Company
Covers Restaurant: 50; coffee bar: 20; terrace: 30
Typical dishes Black cod with kale and brown rice; Burford Brown folded eggs with truffle and field mushrooms; Hereford paprikash with red cabbage and buttered noodles; slow-cooked brisket; buttermilk wood-roasted chicken; and smoked lobster rolls
Lobby on Hill Street
The Cairn Group has launched Lobby on Hill Street in Birmingham city centre. It serves cocktails and street food-style tapas in an airy bar area, with a heated urban terrace.
General manager Blake Chadwick
Head chef Savio Pereira
Typical dishes Monkfish nuggets; squid and chorizo hotpot; and black pudding bubble and squeak cake with poached egg
Chef Vineet Bhatia has returned to Chelsea with his new flagship restaurant, set within a restored Georgian townhouse. The restaurant's Indian-inspired cuisine and interiors reflect his journey from Mumbai to Chelsea, with a marriage of east and west.
Head chef Vineet Bhatia
Typical dishes White tomato butter chicken; aubergine steak; and beetroot cashew tikka
From two of the founders of Icebar London comes Yuu Kitchen, an east London restaurant inspired by the flavours of south-east Asia and the Pacific Rim.
General manager Stephen Lowe
Head chef Jon de Villa
Bar manager Keira Page
Typical dishes Bao buns with twice-cooked, 7 Up-braised pork belly; salmon jalapeÁ±o tostada; and butternut and sweetcorn pot stickers
Poké, Hawaiian sashimi-style cuisine, has arrived in London's Soho, and focuses on 'build your own bowl'. Customers can choose a base of white or brown rice, add crispy kale or baby greens, and top with ahi tuna, citrus-marinated salmon or golden beetroot before adding a fruit salsa and finishing with tobiko, wakame seaweed, crispy shallots and avocado.
Covers Inside: seven; outside: nine
Chefs James Gould-Porter and Hugh Petit
Knife & Cleaver
The Fitzrovia Pub Company and Epic Managers have opened a second site in Bedfordshire, the Knife & Cleaver in Houghton Conquest. It has nine bedrooms and menus that showcase the best of British produce.
Head chef Simone Scola
General manager Susanne McGregor
Typical dishes Slow-cooked pork belly and tenderloin with fondant potato; leek and spinach barley risotto; and dry-aged sirloin steak
Following a refurbishment, the Sky Lounge in the DoubleTree by Hilton hotel Leeds City Centre is now open. The highest rooftop bar in the city, its new design uses crystal, mirrors, rich timber and luxurious fabrics, while the outdoor terrace has new heating, lighting and seating.
Hotel general manager Tim Price
Operator Valor Hospitality Europe
Design ABDA Creative Design and Build