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This week's new openings: Merchant House, Ego at the Fox Cub, Sibarita and more

16 June 2017 by

A look at the latest restaurants, hotels, pubs and bars to open their doors

Merchant House

Merchant House of Fleet Street in London is the second bar from the Merchant House Group, created by Nate Brown and Lewis Hayes, co-founders of London Bar Consultants.

The menu, which offers 500 Scottish and Irish whiskies, aims to reflect the lighter, fruit-led notes of the spirit. For example, each Old Fashioned is tailored to guests' specific preferences, with a beer provided while they wait, in order that each cocktail is properly prepared with seven minutes of stirring.

Some of the more interesting whiskies include Midleton dair Ghaelach, a single post still whiskey aged between 18 and 24 years in virgin Irish oak; the 35-year-old Old Pulteney from the northern tip of mainland Scotland; and a 30-year-old Highland Park whisky from the Orkney Isles.

Merchant House Fleet Street's decor has a relaxed feel, with plants and bric-a-brac on the bar, marble-topped tables and velvet upholstered stools.

Merchant House
Merchant House
Founders Nate Brown and Lewis Hayes

Operator Merchant House Group

Design LBC

Capacity 60

Typical drinks Emigré (pure pot still whiskey with apple, rhubarb and elderflower); King's County (Offaly whiskey, peach, basil and salt); and Tartan Pimpernel (peated whisky, aloe vera water, bee pollen and raspberry wine)

Websitewww.merchanthouselondon.com

Public

Hotelier Ian Schrager has opened Public in New York, a new luxury brand focusing on service, style, experience and value. Guest rooms are designed to be like ‘cabins', while the food outlets, Public Kitchen and Louis, reflect New York's different cultures. The hotel has three bars, landscaped gardens, workspaces and private event rooms.

Public, New York
Public, New York

Bedrooms 367

Starting room rate $200 (£158)

Websitewww.publichotels.com

Ego at the Fox Cub

James Horler, chief executive of Ego restaurants, has opened a 15th Ego in Little Hoole, Preston. The venue, which has reopened after a £500,000 investment, offers good-value Mediterranean food and cocktails.

Ego at the Fox Cub
Ego at the Fox Cub

Design Bernard Carroll

General manager Jon Mensforth

Covers 146 plus bar and outside seating

Typical dish Iberian pork belly with spinach, chorizo and black pudding

Websitewww.egorestaurants.co.uk

Nosh Garden Kitchen

Health food business Nosh Detox has launched Nosh Garden Kitchen at the Anouska Hempel-designed La Suite West hotel in London's Bayswater. Specialising in vegan and raw dishes, the kitchen offers a menu of fresh cuisine designed to optimise wellbeing with nutritious, flavourful dishes.

Nosh Garden Kitchen
Nosh Garden Kitchen

Founder Geeta Sidhu-Robb

Typical dishes Kale tacos; Caesar salad with tofu; black bean and mushroom burger with fries

Websitewww.noshdetox.com

Sibarita

Chef-restaurateur Victor Garvey has opened Sibarita in London's Covent Garden, a few doors away from his Spanish restaurant Encant. Sibarita, meaning sybarite or epicure in Spanish, offers cheese and charcuterie as well as tapas-style dishes and Spanish wines.

Sibarita
Sibarita

Covers 26

Head chef Krisztian Palinkas

Typical dishes Free-range chicken ‘Chilindron' with crispy Serrano ham salpicon

Websitewww.sibaritalondon.com

Tally Ho

Two months after acquiring the 90-year-old Tally Ho pub from JD Wetherspoon, the Stonegate Pub Company, which is behind brands such as Slug & Lettuce, Walkabout and Yates's, has reopened the Finchley, north London property, after a £750,000 investment. The pub offers local ales, cask cider and craft beers.

Tally Ho
Tally Ho

Operator Stonegate Pub Company

General manager Paul Mulcrone

Websitewww.greatukpubs.co.uk/tallyholondon

Señor Ceviche

A second Señor Ceviche restaurant has opened in London's Fitzrovia, on the former site of Ollie Dabbous' Barnyard. The menu includes dishes with Japanese and Chinese influences and there is also an underground pisco bar.

Senor Ceviche
Senor Ceviche

Founder Harry Edmeades

Typical dishes Grilled scallops with pisco and Ají Amarillo butter; Nikkei ceviche with yellowfin tuna, sea bass, ponzu tiger's milk and yuzu tobiko

Websitewww.senor-ceviche.com

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