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Latest openings: The Huntsman; Ampéli; Bar Douro City and more...

28 January 2020
Latest openings: The Huntsman; Ampéli; Bar Douro City and more...

The Huntsman

The five-red-AA-star, Grade II*-listed Palé Hall hotel in Llandderfel, Gwynedd, has opened its new all-day restaurant as part of a wider refurbishment project. Previously the home of Palé Hall's formal dining room, the Huntsman (named after the game-inspired antique bar), is a new concept from head chef Gareth Stevenson, offering English classics in a casual, bistro-style environment.

The refurbishment will also involve the addition of four bedrooms and four guesthouses within the estate. Works are expected to be complete by May 2020.


  • Opened 17 January
  • Covers 40
  • Head chef Gareth Stevenson
  • Owners Alan and Angela Harper
  • Typical dishes Welsh Black beef sirloin, café de Paris butter, chips and watercress; beerbattered cod, garden peas, tartare sauce and chips; roasted chicken breast, parsnip, pearl barley, chicken sauce
  • Websitewww.palehall.co.uk


Ampéli is an Eastern Mediterranean restaurant in London's Fitzrovia, with a wine list curated by Master of Wine Yiannis Karakasis. Front of house is led by Lorraine Abrahams, who previously worked with Corbin & King.

  • Founder Jenny Pagoni
  • Head chef Oren Goldfeld
  • Typical dishes Pan-fried Welsh lamb sweetbreads, Jerusalem mixed spice, almond sauce, pickles; short rib stew, quince, date molasses
  • Websitewww.ampeli.london

Amepli Steven Joyce-JOS2019084D00056 copy
Amepli Steven Joyce-JOS2019084D00056 copy

Bar Douro City

Bar Douro has opened a second site in the new Finsbury Avenue development at London's Broadgate. The space, which is larger than the original, is decorated with hand-painted Portuguese tiles, with an open kitchen, counter seating and a dining room.

  • Design Steph Gallia
  • Typical dishes Arroz de sapateira crab rice; pork à alentejana; squash with homemade requeijão; salt cod hash; presa Ibérico with kale migas
  • Websitewww.bardouro.co.uk

Bar Douro HR-13
Bar Douro HR-13

Big Fernand

Parisian brand Big Fernand has opened its first UK site in London's South Kensington, serving burgers as well as a light breakfast menu.

  • Founders Steve Burggraf, Guillaume Pagliano and Alexandre Auriac
  • Typical dishes Beef burger with Morbier cheese, smoked bacon, roasted peppers, chives, pesto sauce; chicken burger with Tomme de Savoie cheese, grilled aubergines, fried onions, tarragon barbecue sauce; duck and pâté de foie gras burger
  • Websitewww.bigfernanduk.com

BIG FERNAND UK DECEMBER 2019 @lateef.photography-65
BIG FERNAND UK DECEMBER 2019 @lateef.photography-65

Oklava Bakery + Wine

Selin Kiazim and Laura Christie have launched a new concept on the site of their former restaurant Kyseri in London's Fitzrovia. The bakery produces Turkish baked goods and Christie has curated a wine list showcasing small producers across Turkey, Armenia, Lebanon, Georgia and Greece.

  • Typical dish Tepsi kebab: spiced beef and lamb baked kofte, yogurt and brown butter with house bread and chopped salad
  • Websitewww.oklava.co.uk

Oklava Stephanie de Goeijen - interior 3 (landscape)-1.jpeg
Oklava Stephanie de Goeijen - interior 3 (landscape)-1.jpeg

Peckham Cellars

Helen Hall, Luke West-Whylie and Ben McVeigh have opened a site in London's Peckham, consisting of a wine bar, restaurant and wine shop. The 80-strong wine list has been curated by sommelier McVeigh, formerly head sommelier at 28-50 Fetter Lane. Hall oversees the kitchen alongside head chef Jay Claus; while West-Whylie leads the front of house team.

  • Typical dishes Cornish brill, fava, salsa verde; onglet, Colston Bassett, smashed potatoes, aïoli
  • Websitewww.peckhamcellars.co.uk

Peckham CellarsPCPR-CreditCemmaWoodPhotography-2
Peckham CellarsPCPR-CreditCemmaWoodPhotography-2


Filipino-inspired restaurant Sarap has opened in London's Brixton Village, offering small and large sharing plates, low-intervention wines and Filipino-branded and local craft beers.

  • Covers 25
  • Chef-owner Ferdinand Montoya
  • Typical dish Lechon liempo: slow-roasted pork belly rolled and stuffed with lemongrass, ginger, garlic, chilli, coconut vinegar and soy sauce, served with liver sauce, spiced coconut vinegar, atchara pickle
  • Websitewww.saraplondon.com

Sarap Feb 2019 Credit lateef.photgraphy-24
Sarap Feb 2019 Credit lateef.photgraphy-24

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