All the restaurant and hotel openings from this week's issue
Bryn Williams at Somerset House
Chef Bryn Williams has opened a new veg-centric restaurant at Somerset House in London, in partnership with Levy UK.
The design of the venue aims to unite the building's naval history and Georgian architecture with Williams' Welsh roots, featuring herringbone flooring, Welsh-printed upholstery and brown leather banquettes, a blue colour scheme and nautical details, including wall lights made of Fresnel lenses from lighthouses and antique naval map drawers. The space is also home to a draught beer bar, with copper casks overhead.
Opened 1 March
Head chef Richard Robinson
Restaurant manager Federica Capellina
Design Rosendale Design
Typical dishes Roast young broccoli, olive tapenade, sage beignet and scorched red mullet; charred leeks, Burford Brown egg, morel mushroom and toasted hazelnuts
Ham, in London's West Hampstead, champions produce from small British farms. Named after the Old English word for 'home', the site features exposed brick walls, sea green leather and velvet banquette seating.
Owners Rose Tuckey and David Houten
Chef Matt Osborne
Design Rory Macpherson of Play Associates
Typical dishes Brixham brill, verjus sauce, Pink Fir, mussels; Devon beef, black sesame, soy, turnips
Honi Poké has opened a second site near Fenchurch Street in the City of London, following its first on Soho's Dean Street. The new, larger site is trialling breakfast and alcohol as well as its four signature poké bowls, served with flame-torched octopus, salmon, tuna, teriyaki chicken or tofu.
Founder Vladimir Martynov
Executive chef Richard De La Cruz
Four years after the launch of its first site in Winchester, Pi Pizza has opened in Battersea Rise, London, with a 25-seat bar area for aperitivi. The dining area features a living tree, dried flowers and rugs from Marrakech.
Owner Rosie Whaley
Typical dishes Old Winchester cauliflower cheese, chorizo and spinach pizza; garlic and thyme flatbread with olive tapenade
Sip & Stone
Travel caterer SSP has opened its new restaurant and bar, Sip & Stone, at Belfast International Airport as part of a £2.5m investment plan for the travel hub's outlets. The menu focuses on local dishes and ingredients such as locally-sourced meat as well as international beers and wines. An in-house bakery serves a variety of freshly baked cakes, along with grab-and-go sandwiches and coffee.
Spot in the Woods
Nina and Gerard Basset's Hotel TerraVina in Netley March, Hampshire, has reopened as a boutique B&B. The site has left its roots as a wine-themed hotel and features the Kitchen Café, serving breakfast, lunch and light bites.
Head chef Gavin Barnes
Typical dishes Pie of the day with mash and gravy; honey-roasted Blackwater Farm gammon with Claytons eggs and chunky chips
The Bell Inn
Peter Creed and Tom Noest, formerly of Chequers in Churchill, have reopened the Bell Inn in Langford, Oxfordshire, let by Fleurets. Following a refurbishment, two characterful bars and eight letting rooms have been added.
General manager Peter Creed
Head chef Tom Noest
Typical dishes Torbay sole, monk's beard, new potatoes; heritage carrots, orange, chilli, cumin, burrata; calves' liver, balsamic onions, sage, mash
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