A look at the latest restaurants, hotels, pubs and bars to open their doors…
Chef John McNulty has relaunched the Taynuilt hotel in Argyll, Scotland, as the Taynuilt: Etive Restaurant with Rooms.
McNulty opened the hotel four years ago and has since won two AA rosettes. The relaunched venue will focus on the food aspect of the business and the restaurant will be moved into a larger dining room, which will exhibit the history of the hotel on its stone walls. The new name pays tribute to the original, historic coaching inn and nearby Loch Etive.
The Etive offers an intimate fine-dining experience. McNulty intends to use only local suppliers where possible as well as produce from the kitchen garden, and dishes will be created in the on-site smokery.
Reopened 6 January
Chef-patron John McNulty
Sommelier David Lapsley
Typical dishes Jerusalem artichoke and truffle ravioli; fillet of Scrabster hake; Gressingham breast of duck; and slow-braised, sticky shin of Ballimore beef
Pan-Asian bar and restaurant Miusan has opened in Camden, London. The venue is modelled on the 1940s opium dens of New York and Paris, with velvet seating, heavy brocade curtains and staff dressed in traditional Cantonese cheongsams.
Owner Chris Singam
Typical dishes King prawn and squid tempura with tamarind guava dressing; and jasmine tea-smoked barbecued pork ribs
Fork & Blade has opened its second London restaurant, Firedog, an Aegean-inspired restaurant and bar in Fitzrovia. The venue offers meze-style dishes influenced by the street food of Greece and Turkey, cooked using an olive wood-fired grill.
Operator Fork & Blade Group
Executive chef George Notley
Typical dishes Crispy sujuk sandwich; kippers with sumac butter; and grilled stone fruit with kaymak
Pizza and cocktail bar Bobby Fitzpatrick has opened in London's West Hampstead, offering rum cocktails and a selection of bottled beers and shooters. The interior is inspired by the 1970s and features board games, autographed posters and memorabilia.
Operator Urban Leisure Group
Typical dishes Deep-crust chicken tikka pizza; and hamburger with a Red Leicester middle
Duck Duck Goose
Modern Cantonese canteen Duck Duck Goose, created by chef Oli Brown, has opened its doors in London at one of Pop Brixton's shipping containers. The restaurant offers a contemporary menu inspired by the barbecue meat shops and traditional cafés of Hong Kong.
Design Jamie Julien Brown
Typical dishes ‘Prawn toast revisited'; and whole steamed sea bass with ginger and spring onion
Head chef Alberto Rossetti
Restaurant manager/hotel general manager Alessandro Convertino
Typical dishes Risotto with lobster, courgette and lime; and pumpkin velouté with crunchy prawns
Patty & Bun
Patty & Bun has launched a new site on Richmond Road in east London, offering burgers, music and an outdoor seating area. The restaurant has communal tables and a bar serving happy hour cocktails and craft beer.
Covers Inside 50; outside 30
Owner Joe Grossman
Typical dishes Lamb burger with coriander and chilli; Portobello mushroom burger with garlic parsley butter; and buttermilk chicken burger