The former Mirrens steak and tapas bar in Newtown, Powys, has relaunched with a new head chef and fine-dining focus.
Now called the Granary, chef Seamus Russell (pictured) joined the restaurant in February and has designed a new set of seasonal tasting menus focusing on local produce.
"We first opened the doors in early 2009 and have explored many directions, menus, dishes and flavours, and whilst we enjoyed every aspect of the journey, this new direction and menus has got us really excited," said owner Ann Cooperwhite, who also owns security industry accountancy firm Whittaker & Co.
"We are also hoping to get on the ladder with rosettes."
Chef Russell previously worked as a chef de partie at the Michelin-starred Ynyshir near Machynlleth, also in Powys, for one year.
The restaurant has been renamed after the site's former use as a bakery in the 1900s and as a grain and seed store in the 1950s, which will also be reflected through the restaurant's homemade bread.