Lussmanns Sustainable Kitchen has opened its fifth Hertfordshire restaurant, in the market town of Berkhamsted.
It has taken on a Grade II-listed site with a 70-cover garden which, when it opens in spring, will be one of the largest alfresco dining spaces in the local area.
Lussmanns was founded by Andrei Lussmans in 2002, moving to Hertford in 2004, and has since expanded to St Albans, Hitchin and Harpenden.
The group is a founding member of the Sustainable Restaurant Association (SRA), and works with supplier Stickleback Fish Company to create a menu that has been between 90% and 100% MSC certified the past two years, including monkfish and ling.
Dishes at the new restaurant will include MSC cod loin with brown shrimps and creamed spinach; MSC smoked haddock rarebit with cornichon and potato hash; baked spiced aubergine; and free-range duck leg confit with sticky cabbage.
Lussmann said: "Next year we will celebrate the restaurant group's 20th year and we're very proud that we are still popular with locals, still winning awards and our sustainability commitment is more necessary and relevant than ever."
Opened 8 December
Restaurant manager Gerard Cherif
Head chef Mateusz Zielinski
Independent pizza group Zia Lucia is opening in London's Balham, bringing along its menu of unusual doughs, including charcoal, wholemeal and gluten-free varieties. All pizzas are priced from £7-£13.
Opened 9 December
Founders Claudio Vescovo and Gianluca D'Angelo
Toppings include Spicy spianata salami; truffle sauce; honey; burrata; rich blue cheese Gorgonzola and roasted pepperoni
The Bavarian-inspired brand's first Birmingham site has opened in Chamberlain Square and features three bars, including a 13,000 sq ft Bier Palace, which serves Alpine-inspired dishes, and Haus Schnapps, made in an upstairs distillery.
Opened 6 December
Typical dishes Fondue; pan-fried schnitzel; Schweinshaxe; smoked haddock krokettes
Edinburgh's Matto Pizza is to open its second restaurant in the city in the Morningside neighbourhood, serving its signature pizzas with bases made from truffle, pumpkin or pea purée, alongside more traditional varieties.
Typical dishes Truffle-base pizza with smoked cheese, mushrooms and rocket; pumpkin-base pizza with nduja, Gorgonzola, pumpkin seeds and fresh basil
Pasta restaurant chain Miscusi's first site outside Italy has opened in London's Covent Garden. It is offering a loyalty scheme with customers earning double points for ordering dishes with the lowest carbon footprint.
Opened 1 December
Typical dishes Cacio pepe funghi (made with mushrooms in cheese and pepper sauce); rigatoni tonno e pistacchi (chickpea pasta with tuna and pistachio cream)
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In