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Openings this week: the Daffodil, Aubaine, Coal Shed and more

15 July 2016
Openings this week: the Daffodil, Aubaine, Coal Shed and more

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

The Daffodil

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

Websitewww.daffodilhotel.co.uk

Aubaine

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

Covers 175

Typical dish Roast sea bass with crushed braised fennel, dill, Kalamata olives and lemon oil

Websitewww.aubaine.co.uk

Hatchetts

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

Covers 110

Head chef Andrew Evans

Typical dish Rump of Elwy valley lamb with purple sprouting broccoli and Gentlemen's Relish

Websitewww.hatchetts.london

Lussmanns

Lussmanns has opened a new restaurant at Hitchin in Hertfordshire. The Grade II-listed building serves as a backdrop to ethical and affordable dining.

Covers 70

Managing director Andrei Lussmann

Manager Matt Mager

Typical dish Saddleback pork with mash, chestnut mushroom, pancetta and rosemary sauce

Websitewww.lussmanns.com

Coal Shed

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

Covers 38

Typical dishes Halibut with crab, ginger, courgette flower and shellfish bisque; and rump and rib of lamb with wet garlic, peas and mint

Websitewww.coalshed-restaurant.co.uk

Trade Union

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

Websitewww.trade-union.co.uk

100 Islington

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.

Covers 140

Executive chef Francis Puyat

General manager Helen Gibbons

Typical dish Courgette and halloumi fritter with preserved lemon yogurt

Websitewww.100restaurants.co.uk

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