A look at the latest restaurants, hotels, pubs and bars to open their doors
Slaughters Manor House
Brownsword Hotels is reopening the Slaughters Manor House this week following an innovative interior redesign and a new bar in partnership with gin maker Sipsmith.
The three-month remodelling of the ground floor of the house, formerly known as Lower Slaughter Manor, was led by architect and designer Rachel Morris of Bath chartered architects and designers Simon Morray-Jones. Morris worked closely with the group's founders, Andrew and Christina Brownsword, to renovate and restore the character of the building, exposing and emphasising architectural details while introducing a contemporary interpretation of countryside life.
The decor signals a shift from the more traditional stye of the Brownsword sister hotels, Gidleigh Park, the Bath Priory and Amberley Castle. The renovations included a number of new rooms, including the porch and the reception areas, the lounge, the billiards room, the library, the snug and the long room.
Reopened March 2016
Architect Simon Morray-Jones
Executive chef Nik Chappell
Starting room rates £199 B&B
The first London branch of Manila's Romulo Café is an oasis on busy Kensington High Street, serving Filipino heirloom dishes. It is run by Rowena Romulo, granddaughter of Filipino statesman Carlos P Romulo.
Typical dishes Bangus pâté; tuna kilawin; and Lola Virginia's chicken relleno
Head chef Lorenzo Maderas
Manager Sid Singh
Savini at Criterion
Savini at Criterion in Piccadilly is the first London outpost for renowned Milanese restaurant Savini, which dates back to 1867 and has played host to Verdi, Puccini, Frank Sinatra and Maria Callas.
Owners The Gatto family
Executive chef Giovanni Bon
Typical dish 18-month matured Parma ham with pan brioche and homemade pear compote
Santo Remedio has opened in London's Shoreditch at 22 Rivington Street, offering a menu that pays homage to the varied street food of Mexico.
Owners Edson and Natalie Diaz-Fuentes
Average spend £30 with drinks
Typical dishes Tacos including beef barbacoa; ox tongue with pipián rojo; and grilled octopus with yerba santa and jalapeño mojo de ajo
Hub by Premier Inn
The third of the next-generation style of hotels from Whitbread has opened on London's Brick Lane, creating 52 jobs.
Features ‘Hub bigger' rooms for guests booking longer stays; ‘smarter' smart TVs that enable guests to stream content from their device; and ProvenDough Deli+Bar, offering 20 breakfast combinations and 30 daily menu options
Chief operating officer Simon Ewins
Restaurant James Sommerin
The three-AA-rosette restaurant in Penarth near Cardiff has expanded with the launch of nine bedrooms, each individually designed to provide a boutique B&B experience for diners.
Starting room rates From £150 to £190 a night for bed and breakfast with dinner
Owner Richard Hayward Properties
Theo's Simple Italian
Head chef William Leoni
Typical dish Grilled Bramata polenta with smashed salt cod and red anchovies; Tuscan gnudi with Parmesan, sage and noisette butter