Restaurant openings and reopenings of 2025
Hospitality did not slow down in 2025, but it did become more selective.
Across London and the regions, chefs and operators continued to open new restaurants, relaunch existing venues and introduce new dining formats, often favouring measured growth over rapid expansion.
The year’s openings reflected a focus on established reputations, clearly defined concepts and long-term sustainability.
Bonheur by Matt Abé
Bonheur by Matt Abé opened in Mayfair, taking over the former Le Gavroche site.
The restaurant marked Matt Abé’s first solo venture following his departure from Restaurant Gordon Ramsay and represented a generational shift for one of London’s most historic dining addresses.
Read more: Matt Abé to open Bonheur at Le Gavroche site
Labombe
Labombe opened in September at COMO Metropolitan London as the second restaurant from Jonny Lake and Isa Bal, the team behind Trivet.
The restaurant introduced a grill-led, sharing-plate format, offering a stylistic contrast to their two-Michelin-starred flagship.
Read more: Jonny Lake and Isa Bal to Reopen Trivet on 4 July
Motorino
Motorino opened in Fitzrovia in autumn, led by chef Luke Ahearne in partnership with restaurateur Stevie Parle.
Positioned as a modern London-Italian restaurant, the opening followed Luke’s Michelin-star success at Lita in Marylebone.
Read more: Luke Ahearne and Stevie Parle to open Motorino this October
Straker’s Dining Room
Straker’s Dining Room opened in Notting Hill as a new private dining and events space next door to Straker’s restaurant.
Designed for collaborations, guest chef dinners and private hire, the opening reflected the growing importance of flexible dining formats.
Read more: Straker’s opens new dining room events space in Notting Hill
Benares reopened in Mayfair following a major refurbishment at the start of the year, marking a new chapter for the Michelin-starred restaurant and chef Sameer Taneja.
Ondine Oyster & Grill
The restaurant launched at Seaton House in St Andrews as part of the hotel’s reopening, marking the return of Roy Brett’s Ondine brand in a new location.
Bubala, King’s Cross
Bubala opened its third site at King’s Cross in April, continuing the brand’s expansion in London.
Sow
Sow opened at Netherwood Estate in Worcestershire, relaunching the former Native site with a new identity.
Read more: Inside Andrew Sheridan’s next chapter: from Sow’s garden to Chester’s Noted
Heard
Heard, the burger restaurant from Richard Corrigan, opened at Heathrow in May.
Read more: Heard by Jordan Bailey to open Soho burger restaurant in September
Brother Marcus, Canary Wharf
Brother Marcus opened a new site at Canary Wharf during the summer, extending the brand’s London footprint.
Read more: The dining scene heats up across the UK: Round-up of new restaurant openings this year
Rosi
Rosi opened at The Beaumont in Mayfair in October, adding a new restaurant to the hotel with Michelin-starred chef Lisa Goodwin-Allen.
Corenucopia by Clare Smyth
Corenucopia by Clare Smyth opened in Chelsea in November, marking a new project from the Michelin-starred chef.
Read more: Three Michelin-starred chef Clare Smyth announces Corenucopia
Flat Iron, Bristol
Flat Iron opened a new site in Bristol in December, continuing the group’s expansion outside London.
Read more: Flat Iron to open in Bristol December 2025 and Newcastle 2026
Orion by Alex Webb
MasterChef winner Alex Webb unveiled his new restaurant, Orion in September earlier this year.
The menu at Orion combines Alex’s flair for creative British cooking with elements that reflect his personal journey with a mix of seafood, sharing plates and nostalgic touches designed to bring warmth and character to the dining room.
A year shaped by restraint
Taken together, the openings and relaunches of 2025 reflected an industry adapting its approach to growth. Rather than high-volume launches, chefs and operators focused on clarity of concept, flexibility of format and the strength of existing reputations.
The year’s new restaurants and dining spaces pointed not to a slowdown in ambition, but to a more disciplined and deliberate phase for hospitality.
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