Our latest round-up of imminent new openings includes two pubs, in Glasgow and the Cotswolds, as well as a modern European restaurant in Chelsea and all-day dining experience also in London.
LOVEABLE ROGUE, GLASGOW
Glasgow favourite Loveable Rogue is next week set to open at its third location.
The gastropub, owned by Joe and Amalia Lazzerini, are expanding the brand with a site on Nithsdale Road, in Strathbungo.
Loveable Rogue Southside opens on Thursday (October 17) and follows successful ventures on the east and west of the city.
On the menu will be classic pub dishes such as lamb rump, pies and fish and chips, as well as traditional Sunday beef roasts.
The 40-cover venue was formerly home to wine bar Sur Lie.
Joe Lazzerini said: “We will provide hearty, simple and delicious meals that everyone can enjoy. Along with Rogue’s heartier dishes, we bring our renowned Sunday roast to the community, which is served all day every Sunday.”
Amalia Lazzerini added: "By combining our focus on comfort food with friendly neighbourhood service, The Loveable Rogue Southside will offer a lively yet calm eating environment.
“Strathbungo, renowned for being one of the hippest areas in the city, makes this Southside gem a great location for our third Rogue.”
Loveable Rogues Southside plans to create eight new jobs, opening 12pm-late from Tuesday to Saturday, and 12pm-9pm on Sundays.
THE MASON’S ARMS, COTSWOLDS
Chef Chris Lindsay, who trained under Pierre Koffman before becoming sous chef at The Ritz, is set to run the kitchen at a newly-opened pub in the Cotswolds.
Sam and Georgie Pearman, the duo behind The Double Red Duke, are set to launch their new venture The Mason’s Arms on Wednesday (October 16).
Set in the small parish of Clanfield, the pub is set to retain much of its 16th century charm.
The menu of chef Chris, who previously opened Pierre’s The Muddy Duck pub, will celebrate the British pub.
The bar list will include scotch egg, cheese ploughman’s and bone marrow on toast. Among the lunch and dinner dishes are Ragstone rarebit and damson jam, prawn cocktail, Cotswold half roast chicken and baked sole, before finishing with The Mason’s Arms sticky toffee pudding.
From left - chefs Paolo Mauceri, Chris Denney and Kevin Buck (Picture: Jean Cazals)
FANTOMAS, LONDON
Set to open later this month, Fantomas will become a neighbourhood restaurant on Kings Road in Chelsea.
The candlelit space will feature an open kitchen and modern European menu, put together and run by chef Chris Denney.
Chris previously worked at the now-closed 108 Garage, also in London.
He has now teamed up with restaurateurs George Bukhov-Weinstein and Ilya Demichev of Wild Tavern, Wild in Notting Hill, Belvedere and Goodman steakhouse.
Food on the sample menu includes Iberico belly, hogget chops and boneless chicken wings.
There will also be plenty of cocktails to try, such as miso old fashioned, capri cooler, Normandy 75 and Pandan iced tea with coconut oil washed rum.
Fantomas will have a private dining room, as well as an adjoining courtyard.
Chris said: “It's such a good team, it’s cherry picked, people that I worked with in the past. And in this current climate, not everyone has that.
“I'm also very excited to get our farinata oven running. I’ve been doing it for the last 20 years and it’s never been on the menu.”
An official opening date in October has not been confirmed, but anybody interested in booking a table should contact [email protected]
BREAD & WINE, LONDON
Boxcar Bread & Wine is set to launch on Tuesday (October 15) in Connaught Village, Hyde Park.
It marks a third venue for sustainability-focused Boxcar, the fast-growing collection of neighbourhood eateries and artisanal bakeries.
The venue will transition from a relaxed daytime space serving house-made pastries and seasonal lunch options to a sophisticated and candlelit evening setting.
The all-day dining destination will feature 70 covers across indoor and outdoor areas.
The head chef will be Zisis Gkalmpenis, who will initially launch the daytime food offering, with November set to see the introduction of evening meals, such as ribeye steak and sea bass.
Special attention has been given to the pastry section, crafted by executive pastry chef Liza Kermanidou, with offerings including matcha croissant and orange blossom brioche.
Bread & Wine, founded by Ankur Wishart and Barry Hirst, will initially open from 8am to 5pm Monday to Friday and an hour later on weekends.
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