Latest openings: Akoko, the Tramshed Project, Bar Bolivar and more

A look at the latest restaurants, hotels, pubs and bars to open their doors.

 

Akoko

 

Long-awaited west African restaurant Akoko has opened in London’s Fitzrovia, more than a year after it was originally set to launch.

 

The restaurant is inspired by British Nigerian founder Aji Akokomi’s family recipes and travels across west Africa. It is the first major restaurant project for MasterChef: The Professionals semi-finalist William Chilila, who worked as a senior sous chef at D&D London’s Orrery restaurant in London’s Marylebone and as a demi chef de partie at the Montagu Kitchen at the Hyatt Regency London – the Churchill hotel.

 

The pair have worked together to create a menu that combines British produce with west African flavours, using techniques such as smoking, curing and fermenting.

 

Akoko, which translates as ‘time’ and also ‘the first’ in Yoruba, offers a £59 six-course tasting menu, with a vegan option, and a £33 set lunch menu.

 

Sommeliers Honey Spencer (previously of Noma Mexico and Sager & Wilde) and Asia Smelskaya (Silo) have developed the drinks list focusing on organic and sustainable wines.

 

Opened 15 October

 

Founders Aji Akokomi and William Chilila

 

Typical dishes Smoked goat with jollof rice; pounded yam with native lobster egusi; goat milk ice-cream with Ada burnt cream and caramelised Ghanaian cocoa butter

 

Design René Dekker Design

 

Website www.akoko.co.uk

 

 

The Tramshed Project

 

The hall that housed Mark Hix’s Tramshed restaurant has been relaunched as a food and events space by Street Feast founder Dominic-Cools Lartigue, with menus created by James Cochran, Zoe Adjonyoh and Andrew Clarke.

 

Covers 120

 

Founder Dominic Cools-Lartigue

 

Typical dishes Jollof ‘risotto’ with mussels and coal scallops; cauliflower steaks with smoked harissa

 

Website www.tramshedproject.com

 

 

Bar Bolivar

 

The team behind London’s Casa do Frango restaurants will open a Havana-inspired cocktail bar in Canary Wharf’s Reuter’s plaza, offering Cuban-inspired cocktails and food from Venezuelan street food traders Pabellón.

 

Covers 107

 

Founders Marco Mendes and Jake Kasumov

 

Typical dishes ** Arepas filled with Cheddar cheese; ‘Cubano’ sandwich with honey-roast ham, Emmental, pork, cucumber and mustard

 

Website www.barbolivar.co.uk

 

 

Otis & Belle

 

Former Blanchette Soho head chef Will Alexander has launched artisan bakery Otis & Belle In Moreton-in-Marsh in the Cotswolds. As well as offering coffee and freshly baked sourdough bread, the menu sees Alexander make use of his training in French pâtisserie.

 

Opened 13 October

 

Typical dishes ** Sausage rolls; eclairs; gâteau St-Honoré; Paris-Brest filled with hazelnut crème diplomat, chocolate feuilletine biscuit and ganache

 

Website www.otisandbelle.co.uk

 

 

Q Square

 

The Q Square Aparthotel in Brighton is now available for public bookings after opening its doors to NHS staff in March. Its amenities include an on-site gym, Bluetooth sound systems, Sky TV and Nespresso coffee machines. It also has a 24-hour reception and complimentary WiFi.

 

Bedrooms 61 suites

 

Operator Supercity Aparthotels

 

Room rate Double rooms from £75

 

Website www.supercityuk.com

 

 

Bone Daddies

 

Bone Daddies has opened its sixth London ramen bar, in Richmond, offering the group’s signature Japanese-style dishes. The group also runs two Flesh & Buns restaurants and one Shack-Fuyu in central London.

 

Opened 14 October

 

Covers 80

 

Typical dishes Tonkotsu ramen; crispy duck bao buns with hoisin sauce, carrot pickle, spring onion and mayo; chicken katsu curry

 

Website www.bonedaddies.com

 

 

Milk Beach

 

Australian restaurant Milk Beach has doubled in size after taking over the site next door to its home in London’s Queen’s Park. It has reopened with an expanded bar and outdoor heated seating area for alfresco dining.

 

Founders Elliot Milne, Darren Leadbeater and Matthew Robley-Siemonsma

 

Typical dishes Koji-marinated chicken with fermented chilli mayonnaise; squid ink tagliatelle, cock crab and tomato fondue; coffee custard tart

 

Website www.milkbeach.com