A look at the latest restaurants, hotels, pubs and bars to open their doors
The Daffodil hotel and spa, on the shore of Grasmere lake in the Lake District, has reopened after suffering extensive damage during Storm Desmond seven months ago. The hotel has undergone a total refurbishment to its ground floor to include a new lobby area with reception and concierge desks, and a newly designed copper bar with a glass-enclosed seating area. Executive chef Graham Harrower has created a range of new menus for the reopening, and pastry chef Sarah Howe has also created a new afternoon tea menu. Work is still being completed on its award-winning spa, which will open at the beginning of September.
Reopened 4 July 2016
Owner Mark Brady
Number of rooms 78
Starting room rate £99
Interiors Paul Sawford
Typical dishes Buffalo mozzarella with pesto and grilled flatbread; salt and pepper squid with saffron aïoli; and 28-day Buccleuch Scottish beef fillet with mashed potatoes, shallots and Bordelaise sauce
As part of the Hilton London Hyde Park hotel's £5.4m refurbishment, the hotel has transformed what used to be a tanning studio and hairdresser into Aubaine. The outlet will offer alfresco French dining.
General manager Avi Jethwa
Head chef Vijay Venkatesh
Typical dish Roast sea bass with crushed braised fennel, dill, Kalamata olives and lemon oil
Hatchetts is a two-storey restaurant and bar in Mayfair, central London. The bar serves cocktails and small plates, while the dining room serves modern British cooking.
Owner/general manager Duncan Watson-Steward
Head chef Andrew Evans
Typical dish Rump of Elwy valley lamb with purple sprouting broccoli and Gentlemen's Relish
Lussmanns has opened a new restaurant at Hitchin in Hertfordshire. The Grade II-listed building serves as a backdrop to ethical and affordable dining.
Managing director Andrei Lussmann
Manager Matt Mager
Typical dish Saddleback pork with mash, chestnut mushroom, pancetta and rosemary sauce
Brighton's Coal Shed has reopened following a refurbishment. The redesigned restaurant will have more space and feature brass tables and timber interiors. It will continue to serve seasonal steak and seafood dishes.
Head chef Matt Price
Typical dishes Halibut with crab, ginger, courgette flower and shellfish bisque; and rump and rib of lamb with wet garlic, peas and mint
Trade Union in Wapping, east London is a collaboration of lifestyle brands including coffee house Vagabond, barbers Drakes of London, florist Maua London, a cocktail bar and a pizza counter run by Bushwick Pizza Co.
Head chef Lazarin Kroni
Design Kai Design
Typical dishes Cornish crab Cobb salad with fried pork skin, avocado and burnt lemon oil; and spicy Luganiga sausage meat pizza
The second bar and restaurant from the team behind 100 Hoxton is now fully open after two and a half years. The north London venue has an emphasis on small, simple Asia- and Middle East-inspired sharing plates.
Executive chef Francis Puyat
General manager Helen Gibbons
Typical dish Courgette and halloumi fritter with preserved lemon yogurt