New UK restaurants 2025

For a rejuvenating overnight stay, discover the best UK spa hotels for food lovers, then find out the best female-owned restaurants in the U.K. For a more casual affair, find out our favourite informal dining spots.

New UK restaurants in 2025

The Great Bustard, Wiltshire

Game features prominently at this freshly renovated pub and restaurant with rooms on the edge of the Durnford Estate, as chef Jordan Taylor liaises daily with the estate team.

Both the cosy bar and brighter, wood-beamed restaurant serve elevated comfort food: partridge goujons, game terrine and venison, while vegetarians are equally well catered for in hyper-seasonal, estate-grown dishes like glazed beetroot, ancient grain risotto and smoked ewe’s curd.

The kitchen’s skills are most evident in puddings such as mont blanc with condensed milk ice cream, and clementine parfait and cognac sorbet. Take a souvenir home from the on-site farm shop, which offers homemade dill pickled cucumbers, piccalilli, fig and date chutney and strawberry jam. thegreatbustard.uk

Harry's, East Sussex

Stylish seaside boutique hotel The Gallivant in Camber Sands is the setting for Harry’s, where the vibe is very much upmarket beach house, soft sage and natural tones, leafy greenery and framed retro beachwear on the walls.

Kick off with a glass of English fizz before perusing a menu that spotlights local seasonal produce and classic French cookery by ex-Bibendum head chef Matthew Harris, from terrine de campagne and braised rabbit in riesling to sharing dishes like côte de boeuf in green peppercorn sauce

Starters of crisp spring vegetable salad with creamy goat’s curd, and delicate smoked eel with an oozy soft-boiled egg, rye bread and a peppy celeriac remoulade set a tone of refined simplicity that continues into mains – star billing of which goes to a sturdy, juicy Romney Marsh Barnsley chop winningly matched with earthy mushroom duxelles, asparagus, crisp pomme frites and a creamy sauce paloise: a variation of béarnaise flavoured with mint rather than tarragon, it’s a bull’s-eye match with the lamb.

Desserts are pared back. A petit pot au chocolat has grown-up cocoa bitterness, while a vanilla panna cotta with grappa and strawberries matches sweetness with a welcoming boozy kick. You can also order a tarte fine pommes flambée, brought to the table and set alight. Don’t miss out on a dram from the digestif table topped with beautiful bottles of amber spirits, from cognac to calvados.

The wine list has a plentiful European selection but also a strong focus on English bottles, only fitting given Harry’s sits in the heart of wine country. We drink a juicy, crunchy Artelium pinot noir from the South Downs. thegallivant.co.uk

Saltmoore Brasserie, Yorkshire

Saltmoore, a new hotel and wellness spa, may soon become North Yorkshire’s gastronomic hub. Food is inspired by the moors and coast, overseen by local chef consultant Tommy Banks, and a more formal dining space Calluna (named after the heather growing on the moors) will open later this year.

For now, head chef Adam Maddock’s Brasserie is turning out uplifted classics: butter chicken pie, steaks, Mangalica Cumberland sausages and sage and apple butter mash. Regional ingredients feature in Whitby crab tart; crushed swede with heather honey; Oldstead Dexter burger and hyper-local veg from the kitchen garden.

There are plenty of cheffy touches like fermented celeriac remoulade with woodland-reared pork schnitz. Saltmoore plans to offer gastronomic experiences and events, including masterclasses and guest chef pop-ups, barbecues and live music. saltmoore.co.uk

New UK restaurant openings in 2024

Starling, Esher, Surrey

If you follow Tom Kerridge on TV, podcasts and Instagram you’ll be familiar with Nick Beardshaw who worked alongside him for years. Now @beardymanchef has gone it alone in this new neighbourhood bistro where elevated comfort food favourites include truffle cheese crumpets; honey-glazed chicken nugget with house hot sauce; pork loin with gherkin gravy; along with his winning, Banksy-inspired Balloon Girl dessert. A concise wine list, half of which is available by the glass, includes a Sussex sparkler. Bag one of four seats at the counter to chat with chefs as they cook for you. starlingbistro.co.uk

Mýse, Hovingham, North Yorkshire

Pronounced ‘meeze’ and named after the Anglo-Saxon word for ‘eating at the table’, this Michelin-starred, rural gem is a harmonious blend of heritage and modern. Chef Josh Overington claims to make “elevated granny food” which, frankly, does a disservice to his intelligent, technique-heavy approach. The tasting menu is served dinner party style in a bright, minimalist dining room with botanical finishes. There are 16 covers and dishes are brought to tables in unison by the calm, methodical kitchen team. There’s an emphasis on pickles, preserves and ferments, as well as traditional methods and a razor-sharp focus on provenance. There are memorable, talking-point dishes at every turn, including scallop in sea urchin butter and colostrum curd tart. This is cerebral, exacting, original cooking, demonstrating such ingenuity as jerusalem artichoke ice cream with crispy skins and birch syrup tapped from local trees – presented in a birchwood bowl hand-carved by the chef. The attention to detail is mirrored in the wine pairings, curated by sommelier Victoria Overington in collaboration with Noble Rot. One of the pairings is a cider pressed nearby into only 48 bottles. The team are warm, knowledgeable and personable, without being overly formal.

After enjoying 15 remarkable dishes, guests can drift a short distance to rooms above the restaurant, or through the village to the newly refurbished Mýse cottage. The accommodation is airy but cosy and full of natural materials – sensitively modernised old Yorkshire. The breakfast is a masterstroke. It’s presented elegantly on the table in delicate elements – pâté and potted fish, home-cured charcuterie, barley porridge and a Burford Brown boiled to serve. There’s a touch of magic about Mýse and, true to Josh’s mission, this is food you won’t find anywhere else. restaurantmyse.co.uk

Hansom, Bedale, North Yorkshire

Talented young chef and Great British Chefs alumnus Ruth Hansom worked her way up through some of London’s top kitchens, including a five-year stint at The Ritz. She’s now relocated to her native north-east and opened her eponymous debut restaurant in the North Yorkshire village of Bedale. The focus is small plates, Sunday lunch and tasting menus, all made using hyper-seasonal ingredients and a produce-led approach. Local suppliers like Spilmans and Longley Farm are namechecked on menus, while ingredients are sourced from across Yorkshire – the October seasonal tasting menu featured Whitby crab and Swaledale mallard. The simply named dishes on the tasting menu play down the complex cookery. There are touches of flamboyance, like ravioli served in a huge crab shell, and dishes like savoury mushroom custard have a slight eccentricity. Savoury bread and butter pudding, cut through with sour wensleydale and sharp apple, is a playful opening dish. There are inventive pairings, surprising servings and unusual ingredients like woodruff, a plant that has cinnamon and vanilla notes, but the common theme is letting the ingredients do the talking. It’s an intelligent and precocious first solo venture worth making the journey for. hansomrestaurant.co.uk

TERRA at Rockliffe Hall, Darlington

Self-taught chef James Close spends any spare time he has travelling the world for food inspiration. Looking for a new challenge he joined Rockliffe Hall as culinary director and opened pop-up Terra, while the hotel builds a new restaurant space. Although billed as a modern bistro, the level of skill and detail in dishes such as prawn and crab toast; burnt lime hamachi ceviche; wagyu tournedos rossini speak to his Michelin star background (two stars at his previous home The Raby Hunt) while gratinated gnocchi and tropical baked alaska hit the comfort food bullseye. The pop-up runs until the end of the year with the new space opening in 2025. rockliffehall.com

Horrell & Horrell, Somerset

olive favourite Horrell & Horrell throws Thursday, Friday and Saturday dinners for up to 40 guests at its Sparkford smallholding. Now guests are invited for Sunday lunch, served in a converted barn on one long communal table, beautifully adorned with cosy blankets, sheepskins and candles. Lunch kicks off with a bloody mary piled with homegrown veg. Meat, including rump of beef cooked in the brick oven, cheese and dairy are from H&H’s network of local, sustainability conscious suppliers. horrellandhorrell.co.uk

Dongnae, Bristol

Meaning ‘neighbourhood’ in Korean, Kyu Jeong Jeon and Duncan Robertson’s new venture offers elevated Korean cooking in a variety of menus. The £24 set lunch includes rice, soup, sides and kimchi and at the other end of the scale, Hanjungshik (£65) features chef-selected dishes such as beef tartare, wild mushroom dolsotbap, whelk and perilla muchim, or grilled pork jowl with house-made condiments like fresh wasabi, and fermented clam. Korean fermentation and BBQ techniques underpin all menus. As with sister restaurant Bokman, the drinks list majors on low-intervention wines. Sit at the counter overlooking the kitchen or at the large bay windows, which flood the restaurant with light. dongnae.co.uk

Medlock Canteen, Manchester

Described as a democratic, all-day cross between an American diner and a Parisian bistro, Medlock Canteen is the latest North-west venue from chef Sam Grainger and his fellow co-owners of Liverpool’s Belzan and Mexican restaurant Madre, the latter a collaboration with the founders of Breddos Tacos. Located on Deansgate Square, to the south of Manchester city centre, Medlock Canteen opens at 9am, serving eggs royale or confit duck hash. Evening starters include Alpine cheddar and black truffle croquettes or a roast chicken caesar salad. Mains range from rotisserie lamb to cod with smoked oysters and ajo blanco. medlockcanteen.com

OSIP, Bruton

In a new location, this tiny farm-to-table restaurant showcasing hyper-local producers is a community affair. Two nearby farms and an orchard grow the majority of Osip’s ingredients, others provide surplus fruit and foraged ingredients. There is no formal menu – what’s served depends on what’s available and good each day, starting with snacks and raw or preserved vegetables, breads and broth, then series of larger plates – examples might be scallop with roe satay sauce and thai basil; and spider crab with courgette, gooseberry and meadowsweet – and desserts. osiprestaurant.com

Elements, Bearsden

Scottish ingredients, some foraged from Loch Lomond, feature in chef Gary Townsend’s new Glasgow venture, along with more global influences. Its dark wood and navy décor creates a warm vibe, a welcoming backdrop to dishes like North Sea cod loin poached in butter and served with cockles, cod dumpling buttermilk and miso; Scottish lamb saddle featuring shoulder, sweetbread, BBQ Gem lettuce, smoked aubergine and chimichurri; and Amalfi lemon and yuzu with Perthshire strawberries, preserved elderflower and basil. elementsgla.com

The Counter, Tunbridge Wells

The Counter is the debut restaurant of chef Robin Read, who's previously worked with the Roux brothers and at the Firmdale Hotels group. Choose from a five-, eight- or 10-course tasting menu (starting at a reasonable £60 for the five-course option). The 10-course menu is served exclusively at the counter itself, overlooking the kitchen, so you can watch Robin and his small team of chefs at work. Go for the three or five wine pairing option to try well-chosen glasses alongside the meal.

The menus change each month, championing local and seasonal produce and supporting independent producers. Sustainability is front of mind, and every part of an ingredient is used. This is demonstrated by the malt sourdough, served with 'waste' vegetable broth – a deeply flavoured broth made using the trimmings from other courses. The focus is on classic cookery, shining a spotlight on British ingredients with elegant techniques. Other highlights on our midsummer visit included delicate wild line-caught seabass with a courgette purée, and a 'strawberries and cream' dessert with compressed strawberries, sorbet, frangipane and crème diplomat. Save room for the fun 'Sweet Treat Tower' of chocolates and pâte de fruit to finish the meal. Service is impeccably knowledgeable and friendly throughout, and the small, welcoming dining room is sure to become a new neighbourhood gem. thecountertw.com

Cardinal, Edinburgh

Chef Tomás Gormley has accumulated experience at some of the Scottish capital’s finest restaurants (Michelin- starred Heron and Skua) to launch his first solo venture. The 13-course tasting menu showcases Scottish produce, focusing on fermentation (think ibérico pork cheek with fermented girolles and hen-of- the-woods) and cooking on the wood-fired BBQ (such as smoked Belhaven lobster with pink fir potatoes and chives). cardinal.scot

The Blue Pelican, Deal

The team behind boutique hotel and restaurant The Rose has converted a townhouse into a Japanese-inspired restaurant and natural wine bar. Chef Luke Green met his wife, Miaki, in Tokyo, and the couple have been living in Deal since 2019. The sea provides fish for dishes such as dry-aged sea bass, line-caught mackerel sushi and grilled john dory with leeks and white miso. thebluepelican.co.uk

Rind, North Yorkshire

London’s The Cheese Bar swaps the big city for the rolling hills of the Yorkshire Dales. Primely positioned with a view of Ingleborough mountain and next to one of the best cheese shops in the country, The Courtyard Dairy, the restaurant integrates the finest artisan cheeses into its menu of wood-fired pizzas, British cheeseboards and matching wines. thecheesebar.com/rind