A look at the latest restaurants, hotels, pubs and bars to open their doors
The owners of the five-star Achnagairn Estate near Inverness have opened a new restaurant at the property. The kitchen is sourcing ingredients as locally as possible for the contemporary Scottish menu, with vegetables grown at the nearby Achnagairn farm. Both head chef Euan Walker and sous chef David Macdonald have previously won the Young Highland Chef of the Year award: Walker in 2011 and Macdonald in 2015. The interiors have incorporated the best in global design, with art from Singapore and chairs from Paris, while still nodding to the venue's immediate vicinity in the birch trees that adorn the walls, taken from the estate itself.
Opened 24 June 2016
Covers Inside: 50; outside: 30
Head chef Euan Walker
General manager Marina Huggett
Food and beverage manager John Simpson
Owner/operator Perfect Manors
Typical dishes King scallop with apple, hazelnut and cauliflower; loin of lamb with lamb breast, crispy potato, florets and stalks of broccoli and Madeira jus; and beef fillet with beef cheek, spinach, wild mushrooms and truffle jus
Revolución de Cuba
Revolution Bars Group has opened its latest Revolución de Cuba at a listed warehouse on Liverpool's Albert Docks. Following a £1.7m investment, the new site is spread over two floors with a dedicated Havana bar and outdoor dining area.
Owner/operator Revolution Bars Group
Typical dishes Jerk chicken; ham croquettes; paella; pork and chorizo quesadilla; and pork belly skewers
The second restaurant from the founders of the Palomar in Soho is now open in Neal's Yard in the Seven Dials area of Covent Garden, London. The restaurant takes inspiration from the culinary traditions of Moorish Spain, Morocco and Jerusalem, and will focus on grilling and baking. The site operates on a ‘no reservations' basis.
Design Gundry & Ducker
The Bird at Birtle
Executive chef/proprietor Andrew Nutter
General manager Hannah Powell
Head chef Carl Tait
Heist Bank has opened in Paddington, London, specialising in pizza, beer and fresh flowers. The venue will offer a Mr Whippy ice-cream machine, foosball and pool and a private space with karaoke, Nintendos and beer kegs.
Covers Approximately 380
General manager Alin Perugia
Typical dishes Slow-roasted lamb; and pea pizza with courgette ribbons, mint, Rosary goats' cheese and pea shoots