Round-up: New venues for fish and chips, pub lunch and pastries

This week’s round-up features an eclectic mix of new openings across the UK, from fish and chips to breakfast pastries.

LANDY’S, EDINBURGH

Reimagining the coastal chippy in Scotland’s capital, Edinburgh-based Vittoria Group have opened Landy’s Restaurant on the Royal Mile.

The group opened their first fish and chip restaurant in 1970.

The new site on the Royal Mile is a 7,000 square foot space, formerly Byron Burger, on 29-31 North Bridge.

The 200-cover restaurant over two floors offers Scottish chip shop classics including battered pork sausage, haggis, black pudding, white pudding and a deep fried pizza crunch.

Vittoria Group director Alberto Crolla said: "The capital's lively Old Town is the ideal location to expand our restaurant business to new and existing customers.

“Following the enormous success of our sister restaurant, Bertie's on Victoria Street, Landy's provides dining comfort food at its finest. We want to recreate the nostalgic appeal of fish and chips on the beach or by the sea with classic chip shop dishes at the heart of the menu.”

MOI ET TOI, TOWER BRIDGE

Following on from its recent opening in Notting Hill, Moi et Toi has now opened a new site in Tower Bridge.

Open Monday to Sunday, 8am-12pm, Moi et Toi Tower Bridge offers its signature pastries and a daily selection of sandwiches. The menu includes pistachio and chocolate escargot and a brown butter pecan tart.

From midday, the space reverts back to Gunpowder Tower Bridge, for lunch and dinner.

THE DUKE, HENLEY

Pub The Duke is set to open its doors on Christmas Eve in Henley-on-Thames.

It is the third venue for the Henley Pub Co, after Wallingford sites The Royal and The Coachmakers Arms.

With 65 covers, an enhanced bar area, dining room and small courtyard, The Duke will offer a seasonally-changing menu for a pub lunch, Sunday roast or quick pint.

Adam Hague will be working as head chef, having earned a Michelin Bib Gourmand and two AA rosettes when working at The White Oak in Cookham.

“The food at The Duke will centre on small plates designed for sharing - or not, if you prefer!” says Adam.

“With fire and smoke as our inspiration, we’re crafting a menu of modern British dishes, lightly touched by Asian influences, that reflects both innovation and tradition.”

Jason Herrington and James Connelly will take the helm as co-general managers.

Jason is a Henley native with nine years of hospitality experience, while James previously worked at establishments such as Sika Inns and The Stag and Huntsman.

OAK BY CHRIS EMERY, STADHAMPTON

Set to launch on January 21, 2025, OAK by Chris Emery is a new restaurant and dining space coming to Crazy Bear hotel in Oxfordshire village Stadhampton.

The concept is the brainchild of managing director Tom Etridge and chef Chris Emery, celebrating the finest local and seasonal ingredients.

Chris brings with him a wealth of experience, including spells at The Waterside Inn and Jason Atherton’s Michelin-starred Pollen Street Social.

The 42-cover restaurant will feature dishes such as steamed brill with scallop or cured salmon with burnt cucumber.

Chris said: “With OAK, we’ve created a space and a menu that focuses on letting the seasons guide us.”