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Mark Sargeant’s restaurant-with-rooms is the first of two offerings in Folkestone from the ex-Claridge’s chef. The ground-floor dining room has a glass façade that offers stunning views of the harbour and is kitted out in green-and-blue hues with a curved burnt-timber feature wall. Upstairs, there’s a bar and terrace. The menu offers hyper-local sustainable piscine treats straight from the sea outside.
Martin Blunos' restaurant in Cardiff's Parc Hotel is a metropolitan affair with views of the bustling city centre from the bar. The menu offers small sharing dishes, served throughout the day, and there's a 20-page wine list to get stuck into, too.
With a background in country house hotels & a spell in Sydney, Greenaway’s creative cooking immediately places him in Edinburgh’s premier league. He's in his element here, serving dishes such as deconstructed Cullen Skink, and sous-vide skate with olive mash and crispy squid.
Delve inside earlier archives for February 2011.