New year, new flavours: Exciting openings across the UK

The Staff Canteen

While many restaurants are still sadly closing their doors, the new year is seeing new opportunities open up across the UK.

Here is a round-up of some of the newest ventures opening their doors, including a revived pub in London and restaurant in Edinburgh celebrating all things Scottish.

THE GEORGE & DRAGON, LONDON

This week saw the reopening of The George & Dragon pub in Wanstead.

Having been saved from closure after a local campaign, Urban Pubs & Bars stepped in to secure the pub’s longer-term future.

First opened in 1716, the pub was sold to property developers in 2024. London’s largest independent pub group, Urban Pubs & Bars, pledged to invest £1.3million in a refurbishment programme for The George & Dragon.

Councillor Paul Donovan said: “So many pubs are going under across the country. To be able to save such an iconic establishment is a real achievement.

“The hope of the campaign is that the new owners will provide good quality, reasonably priced food and drink for all – in these cash-strapped times.”

Chris Hill, managing director of Urban Pubs & Bars, added: “The community’s dedication to saving The George & Dragon has been truly inspiring. We’re thrilled to not only preserve this historic pub but to celebrate its legacy with the people who fought so hard to keep it.

“We look forward to engaging further with the community, supporting local events, and building on the traditions of this remarkable venue.”

Moss, Henry Dobson, Moss restaurant Edinburgh

MOSS, EDINBURGH

Henry Dobson, formerly of Noma, is chef director of new Scottish concept Moss in Edinburgh.

Moss is a farm-to-table restaurant set to open in Stockbridge on January 29, with over 90 products directly sourced from Dobson’s Scottish family farm.

The 26-cover Scandi-inspired minimalist dining room has been designed by Henry and his artist wife, Akiko, featuring their own homemade textured paint, using ash from farm-sourced hardwood.

Whilst locally sourced, the dishes will take inspiration from Henry’s time in both Scandinavia and Asia.

The menu will feature beef dripping, bone marrow and garum focaccia, duck smoked using shavings from the dining tables, ceviche cooked with acid from wild sorrel, and the ‘fluffiest chiffon cake outside of Japan’.

Henry’s career has also seen him work at The Ledbury, Pollen Street Social and Heron, having trained at Ballymaloe Cookery School.

He said: “Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients.

“My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh.

“This project has already been such a personal journey for my family and I.”

Hambledon Wine Estate, Nick Edgar

HAMBLEDON, WATERLOOVILLE

Coming on February 5, award-winning Hambledon Wine Estate is to open a restaurant and bar within the vineyard.

Head chef will be Nick Edgar, at the 40-seat venue.

Set in the hills of South Downs National Park, Hambledon has a 200-acre vineyard, operating since 1952.

Nick previously worked under Raymond Blanc at two Michelin-starred Le Manoir Aux Quat’Saisons, before winning a Michelin star at The Samling in the Lake District.

Nick’s menu at Hambledon will champion seasonal produce, using the best ingredients from the kitchen garden and local surroundings. Examples include chalk stream trout, grilled fillet of mackerel, Hampshire venison and pistachio souffle.

Nick said: “I feel very lucky to join Hambledon Wine Estate. I instantly fell in love with the vineyard; the sparkling wines they make, their commitment to the highest standards and to their uncompromising approach, and most importantly their dreams for the restaurant.

“I am so excited to bring their vision to reality and hopefully bring a restaurant that the people of Hambledon and surrounding areas will be proud of.”

Harry's Gallivant, Matthew Harris

HARRY’S, CAMBER

Chef Matthew Harris will be at the helm of the kitchen at Harry’s, a new restaurant within The Gallivant Hotel.

Bringing relaxed coastal dining to the Rye hotel, which was recently awarded a Michelin key, the menu will include dishes such as Basque chicken and tarragon or roast turbot.

Matthew used to work at Bibendum. The restaurant concept has been founded by Harry and Sigrid Cragoe.

Matthew said: “The greatest thrill I derive from being here is the opportunity to cook what I love and to return to dishes I have cooked on and off throughout my life.

“These are dishes and ingredients that have stood the test of time and will, I hope, be enjoyed by many. Delicious food brings people together and is at the heart of our happiest memories.”

Harry’s is set to open on February 7.

Want to feature in our next round-up? Email [email protected]

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 17th January 2025

New year, new flavours: Exciting openings across the UK