Acorn Award-winning chef Scott Paton has opened Àclèaf, a new restaurant at Boringdon Hall in Plymouth, showcasing British produce through both a four-course signature menu (£80) and a six-course tasting menu (£95), paired with an English-led wine offering.
The restaurant is located in the main house of the five-AA-star, 42-bedroom hotel, taking over the area that formerly housed the Gallery restaurant, and is open Wednesday to Sunday for dinner.
Opened 22 January
Head chef Scott Paton
General manager Marco Braz
Design The Nettleton Hotel Group
Typical dishes Duck, plum, cherry blossom; turbot, mushroom, fennel; lobster, citrus, carrot
Hyatt Regency/Hyatt House Manchester
Hyatt's first dual property in the UK is the 212-bedroom Hyatt Regency and 116-bedroom Hyatt House Manchester, both in the city's Lume building. The latter offers apartment-style spaces. Shared facilities include the Laureate restaurant, the Graduate bar, seven meeting rooms and a 24-hour fitness centre.
General manager Assumpta McDonald
Executive chef Nathaniel Farrell
Pizza Pilgrims' 12th site has opened on Buckingham Palace Road, in London's Victoria. The 110-cover site has been designed as a journey through the regions of Italy, incorporating influences from Naples, Amalfi, Tuscany and Bologna.
Founders Thom and James Elliot
Typical dish Salsiccia e friarielli: a white pizza with roasted Italian sausage, wild broccoli, fior di latte, Parmesan, basil, fresh chilli and olive oil
Off the Wall
A multimillion-pound refurbishment of the 89-bedroom Apex London Wall hotel in the City has created new concept Off the Wall Bar & Grill, offering ingredients cooked using a charcoal Josper grill. The new concept will be rolled out to other hotels across the portfolio.
Operator Apex Hotels
Typical dishes Tiger prawns, gremolata sauce; marinated lamb skewers, smoked yogurt; roasted squash risotto, crispy sage
The owners of Food for Friends, Ramin and Jane Mostowfi, have opened Kindling in Brighton with chefs Holly Taylor and Toby Geneen. The restaurant concept focuses on sustainable produce, minimal waste and ingredients cooked over a wood and charcoal fire.
Typical dishes Bass, roast cauliflower leaves, elderberry capers, bisque; pickled carrot, star anise, kraut, lovage, jus
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