with incredible restaurants, lively bars, art installations, green spaces, cinemas, and so much more. Whether you’re here to work, live, or spend the weekend exploring, the area now feels alive.”
BUBALA
Bubala has also announced it is opening a third location in Kings Cross this April.
The restaurant will feature a 65-cover ground floor dining room, an additional 25 covers upstairs, and 30 alfresco seats on the outdoor terrace.
Executive chef Ben Rand and Marc Summers have designed a menu that builds on Bubala’s much-loved dishes while introducing fresh new additions.
Signature favourites such as the oyster mushroom skewer with tamari, coriander seeds and confit latkes with garlic toum and Aleppo chili will return, alongside new dishes like charred cucumber tzatziki and Fava bean with vadouvan braised broad beans.
The wood-fired oven will play a key role in the open kitchen, serving dishes such as mujadara, a fragrant combination of lentils, rice topped with dollops of tahini, zhoug, and amba, and a Spanakopita Börek, a crisp, spiced, savoury pastry with a spinach and cheese filling.
Marc said: “We’re thrilled to bring Bubala to King’s Cross and to continue expanding our vision of accessible and exciting vegetarian Middle Eastern inspired cuisine.
"This new location is a perfect blend of the vibrant energy of the area and the welcoming atmosphere we’ve cultivated at our other restaurants. We can’t wait to share it with our guests.”
Kynd
To add to England's array of impressive restaurants, David Taylor is opening Kynd, a new produce-led restaurant in the West Midlands on February 28.
Kynd is set within the grounds of Hampton Manor which was awarded two Michelin Keys in 2024.
This will be David’s second restaurant at Hampton Manor after Grace & Savour. While Grace & Savour offers an immersive fine-dining experience, Kynd takes a more casual approach, highlighting simple, pure ingredients with a low-waste, farm-to-table philosophy.
Guests can enjoy hearty dishes inspired by French and British techniques, with Nordic touches reflecting David’s experience at Oslo’s three-Michelin-starred Maaemo.
He said: “I am in love with creating Kynd's food offering. Cooking over fire, with flavours you want to gorge over, in a warm buzzy atmosphere while showcasing the wonderful farmers and growers that are working hard to leave our land in a better way.
"This restaurant is to be a love letter to the amazing work people do to take care of our planet while growing, fishing or crafting delicious produce.”
Written by Abi Kinsella
