A look at the latest restaurants, hotels, pubs and bars to open their doors
Cardiff warehouse events venue the Depot has reopened its outdoor space; with a combined outdoor area of more than 15,000 sq ft, it is thought to be one of the biggest beer gardens in Wales. A series of street food social events in the garden will include up to eight independent street food traders, socially distanced seating and a fully licensed bar. Pork Society, Dirty Bird, Ffwrnes Pizza and Brother Thai are all scheduled to appear in the coming weeks, with more traders to be confirmed. Customers will be able to book tables in advance and will be permitted to stay at the venue for a maximum of three hours per visit. Deep cleaning of the venue will take place after every three-hour sitting.
Reopened 13 July
Founder Nick Saunders
Seaham Hall, the five-red-AA-star manor House on Durham's Heritage Coast, has created new experiences for guests after reopening, including a secret cinema within the 37-acre grounds, outdoor hooded pods, alfresco candlelit dinners and luxury picnic hampers. The spa will reopen on 25 July, but some treatments are currently available either on a terrace or via in-room paper hampers.
Reopened 7 July
Emily Scott Food
Chef Emily Scott, who operates restaurant with rooms St Tudy Inn in Bodmin, has taken up a three-month residency at the former Jamie Oliver Fifteen Cornwall site before it is turned into suites for the Watergate Bay hotel later this year. She will be serving local produce from the site, which overlooks the beach, in particular fish, seafood and kitchen garden produce.
Opened 9 July
Typical dishes Summer melon curry, high note herbs, coconut, crushed cucumber salad; courgette flower risotto, broad beans, wild herbs, borage
Outlaw's New Road
Nathan Outlaw has closed his two-Michelin-starred restaurant in Port Isaac and relaunched the space as Outlaw's New Road following a redesign. The new offering will be more inclusive and accessible, with an à la carte menu focusing on seafood cookery rather than a tasting menu. The Outlaw's To Go takeaway business will continue through the summer, while Outlaw's Fish Kitchen will remain closed for the time being, while Outlaw and his team consider what best to do with the space.
Opened 14 July
Typical dishes Grilled cod, clotted cream, cider and sage sauce; roasted turbot on the bone with a warm tartare sauce
InsideOut at the Vineyard
The Vineyard at Stockcross hotel in Berkshire has relocated its dining to InsideOut, an outdoor pavilion for guests to dine in for both lunch and dinner, with a menu designed by executive chef Tom Scade. The new pavilion offers a full restaurant experience with the safety of a socially distanced outdoor environment.
Opened 4 July
Typical dishes Beef ragoût with tagliatelle and pecorino; hen of the woods, tofu, broad beans and endive
Glasgow's North Rotunda building's parking area has been turned into Cranside Kitchen, an outdoor restaurant made up of two pergola-style marquees on the banks of the Clyde, with menus from five Glasgow restaurants – Rioja, Halloumi, Pickled Ginger, Kilmurry & Co and La Rotunda, and a single drinks and dessert menu. The restaurant also has a beer garden to the rear of the premises.
Opened 6 July
Founders Kevin Campbell and Toni Carbajosa
Typical dishes Antipasti, pizza, pasta and salads from La Rotunda; seafood, Greek mezes and salads from Halloumi; sushi and curries from Pickled Ginger
Chef Andrew Durham at Porth Beach hotel
Andrew Durham, a semi-finalist on BBC Two's MasterChef: The Professionals in 2019 and former Royal Navy chef, has opened his own restaurant at the Porth Beach hotel in Newquay, Cornwall. The restaurant at the 10-bedroom boutique hotel will have a maximum of 16 covers while social distancing restrictions are in place. Four-, six- and eight-course tasting menus are available from £45 per person.
Opened 17 July
Typical dishes Newquay spider crab tortellini, tom yam and Thai basil; spiced Terras duck breast, puy lentils with confit leg, cured yolk, sour blackberries, beetroot and duck sauce
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In