News

The GFG Briefing | 17 May 2019

Charles Smith will oversee the new fine dining restaurant at Lords of The Manor in Gloucestershire

Lords of The Manor to open second restaurant, Allister Barsby and Alice Bussi confirm launch date for Hide and Fox, Atul Kochhar to open second London site and ex-Ramsay chef showcases Irish produce at new Chelsea opening

 

Gloucestershire hotel Lords of the Manor launches new fine dining restaurant

Cotswold hotel Lords of the Manor is opening a second restaurant next week. The 14-cover Atrium will replace the private dining room at the 17th-century building in Upper Slaughter and it will be overseen by head chef Charles Smith. Atrium will serve a £95 eight-course seasonal tasting menu including coddled pheasant egg, Wye Valley asparagus, aged Cornish Gouda and wild garlic, and Herdwick lamb, spring greens, ewes curd and confit pearl potatoes. The hotel’s larger restaurant will now offer a more relaxed dining style.

 

Date announced for opening of Allister Barsby’s first solo restaurant

Allister Barsby and his partner, Alice Bussi, have confirmed the opening date for their first restaurant together. Called Hide and Fox, the restaurant near Hythe, Kent, will serve seasonal modern British cuisine. Barsby was previously head chef at The Grove in Pembrokeshire and Bussi worked at Coast in Saundersfoot and Beach House in Oxwich Bay. Hide and Fox opens on June 7. 

 

Second London opening of the year planned for Atul Kochhar

Atul Kochhar, who opened Mayfair restaurant Kanishka in March is to launch a second London restaurant in the autumn. The 200-cover Mathura will open in the old Westminster Fire Station and serve Indian cuisine using British produce. The restaurant is a collaboration with Tina English, formerly of the Cinnamon Club.

 

Former Ramsay chef opens debut restaurant showcasing Irish produce

Dublin-born chef Anna Haugh, who has worked for Gordon Ramsay, Philip Howard and Shane Osborne, has opened a modern European restaurant in Chelsea. Named Myrtle after the legendary Irish cook Myrtle Allen, the restaurant in Langton Street uses Irish produce in dishes such as Clonakillty black pudding rolls and slow confit Goatsbridge trout, cauliflower and capers.

 

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