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Openings this week: The Park Room, Smoke & Salt, Abbey hotel and more

16 June 2016
Openings this week: The Park Room, Smoke & Salt, Abbey hotel and more

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

The Park Room

Opened Spring 2016 (phased opening)

Covers 76

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

Websitewww.parkroom.co.uk

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.

Covers 30

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

Websitewww.smokeandsalt.com

Abbey hotel

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

Websitewww.abbeyhotelbath.co.uk

Ostuni

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.

Covers 95

Operator Rob Claassen's Masseria Group

Typical dishes Devilled baby chicken; T-bone steaks; tiramisu; and ricotta orange and chocolate semifreddo

Websitewww.ostunirestaurant.co.uk

Locksbrook Inn

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

Websitewww.thelocksbrookinn.com

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

Websitewww.dukeofcambridgetilford.co.uk

Saffron Summer

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.

Covers 60

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)

Websitewww.saffronsummer.co.uk

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