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Latest openings: Kinneuchar Inn; The Whispering Pine Lodge and more...

22 October 2019 by
Latest openings: Kinneuchar Inn; The Whispering Pine Lodge and more...

Kinneuchar Inn

Chef James Ferguson (previously head chef at Beagle and Rochelle Canteen, both in London's Shoreditch) and partner Alethea Palmer (former general manager at London restaurant and catering company Arnold & Henderson) have reopened the Kinneuchar Inn in Kilconquhar, Fife, following a two-year refurbishment.

A separate dining area, a private event space, and a nook for drinks and bar snacks have been added to the retained pub area. The venue features open fireplaces, locally crafted furniture and a kitchen garden. The daily changing menu uses ingredients from the nearby Balcaskie Estate, as well as locally caught fish and shellfish, native breed meats, which are butchered on-site in a new purpose-built butchery, and organically grown or foraged vegetables.

The restaurant is open for lunch from Thursday to Saturday and dinner Wednesday to Saturday, as well as Sunday lunch. The pub is open from Tuesday evening to Sunday.

  • Opened 24 September
  • Covers 32
  • Owner Balcaskie Estate
  • Head chef James Ferguson
  • General manager Alethea Palmer
  • Design Norman-Prahm Architects
  • Typical dishes Roast Balcaskie beef, Yorkshire pudding, duck fat potatoes; plaice, purple sprouting broccoli, capers; and local wild mushroom pappardelle, Berkswell cheese
  • Websitewww.kinneucharinn.com

The Whispering Pine Lodge

Sanjay Narang's Black Sheep hotels has relaunched Letterfinlay Lodge in Spean Bridge, Highlands, as the Whispering Pine Lodge. The property was originally a hunting lodge built in the 1800s and also houses the Lochside Brasserie, the Burns bar and a beauty salon.

Whispering Pine Lodge Exterior Image-min
Whispering Pine Lodge Exterior Image-min

Aerotel

Europe's first Aerotel hotel has opened at London Heathrow Airport's Terminal 3, offering six-, nine-, 12-hour and overnight packages across categories including solo plus, double plus and family. The venue also has a Library Lounge offering all-day dining, reading materials and TVs.

  • Bedrooms 82
  • Operator Plaza Premium Group
  • Starting room rate £50
  • Websitewww.myaerotel.com

Aerotel London Heathrow - guestroom
Aerotel London Heathrow - guestroom

Sweet Chick

New York chicken and waffle brand Sweet Chick has opened its first London restaurant in Oxford Circus. Founded in Brooklyn by restaurateur John Seymour in 2013 and backed by rapper Nas, Sweet Chick serves modern American comfort food and has a Brooklyn-style bar with beers from London Fields Brewery.

Founder John Seymour Typical dishes Shrimp and grits; biscuits and gravy; chicken and waffles; and mac and cheese Websitewww.sweetchick.com

Sweet chick 11.JPG
Sweet chick 11.JPG

Bloom Bar & Bistro

Mother and daughter Vicky and Charlotte McGregor have relaunched the former Verdant restaurant in Liverpool as Bloom Bar & Bistro. New booth seating, a bar area and a new menu have all been introduced into a space adorned with flowers and murals

  • Owners Vicky and Charlotte McGregor
  • Typical dishes Haddock risotto; lamb shank, dauphinoise potatoes; seafood tagliatelle; sea bass fillet
  • Websitewww.bloombarandbistro.com

Bloom and Bistro
Bloom and Bistro

Spelt

The owners of the Swan in Bampton, Devon, have opened a new restaurant called Spelt in the market town, taking the place of a former bakery. The restaurant has three distinct open-plan areas and a menu of sharing dishes. Chef-patrons Paul and Donna Berry

Typical dishes Vegetable cottage pie; stuffed quail, dates, prosciutto; and Brixham cod fillet, brown shrimp, chive sauce Websitewww.speltbampton.co.uk

Spelt - Bampton - pic 3
Spelt - Bampton - pic 3

Emile

Damian Clisby, former chef-director of Petersham Nurseries, and Nick Gibson, owner of Islington's Drapers Arms, have opened Emile in London's Shoreditch. Focusing on Mediterranean cuisine, Emile (Clisby's grandfather's name) will take up residency for six months.

  • Covers 40
  • Typical dishes Venison loin, Kalibos cabbage, plum, thyme; potato and butter ravioli, porcini; and Pecorino, pear, pumpkin, speck
  • Websitewww.emilerestaurant.co.uk

Emile Paddock Farm pork chop, cavolo nero, capers & sage.jpeg
Emile Paddock Farm pork chop, cavolo nero, capers & sage.jpeg

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