New year, new flavours: Exciting openings across the UK
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, 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, 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, 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.
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New year, new flavours: Exciting openings across the UK
