A look at the latest restaurants, hotels, pubs and bars to open their doors
The Park Room
Opened Spring 2016 (phased opening)
Operator Grosvenor House, a JW Marriott hotel
Design Hirsch Bedner Associates
General manager Emmanuel Garrido
Executive chef Nigel Boschetti
Typical dishes Seared hand-dived Orkney king scallops; carpaccio of Scottish Angus beef; buttermilk-fried chicken burger; and pappardelle braised osso bucco
Smoke & Salt
Smoke & Salt has opened upstairs at Islington's Chapel Bar. It offers a five-course tasting menu of seasonal British ingredients championing curing, smoking and preserving.
Owners/head chefs Aaron Webster and Remi Williams
Typical dishes Grilled lamb with green garlic, sunchoke and pickled okra; and pink grapefruit with elderflower yogurt and pound cake
Bath's Abbey hotel has launched its fiesta-themed pop-up terrace for the summer. Menus and cocktails will change monthly, with sparkling wine from Ridgeview and cocktails from Chase Vodka and Williams Gin.
Head chef Chris Staines
Typical dishes Scotched quails eggs; prawn and crab croquettes with garlic aÁ¯oli; poached fillet of whiting with squid ink orzo risotto; and roast breast of chicken with artichokes and hazelnuts
Ostuni, which claims to be London's first eatery dedicated entirely to the cuisine and wines of Puglia, is launching its second site in Highgate Village. It will serve regional pastas and dishes from a wood-fired grill.
Operator Rob Claassen's Masseria Group
Typical dishes Devilled baby chicken; T-bone steaks; tiramisu; and ricotta orange and chocolate semifreddo
The Bath Pub Company has opened the doors to its new waterside pub, the Locksbrook Inn, following extensive refurbishment. It will offer refined pub classics with international influences and plenty of sharing dishes.
General manager James Pounds
Typical dishes Salt and pepper squid; courgette spaghetti with veggie scotch egg; and quinoa burger with dairy-free cashew cheese, beef tomato and Guinness mustard
Duke of Cambridge
Independent pub company Red Mist Leisure has reopened the Duke of Cambridge after a £500,000 facelift. The pub now has an al fresco dining area overlooking the garden.
Covers Inside: 52; patio room: 29
General manager Alex Fellowes-Freeman
Head chef Jay Williams
Typical dishes Potted English ham hock; pan-roasted Gressingham duck breast; and chicken, chorizo and red pepper pie
Saffron Summer has launched in Chessington, Surrey, offering fine-dining Indian cuisine by night and a daytime menu of Indian tapas-style dishes with a street food influence.
Owner Ralph Sousa
Executive chef Awanish Roy
Typical dishes Wild boar vindaloo; guinea fowl banjara; lamb korma; and sev batata puri (ajwaini spiced chickpeas and potatoes)