Latest openings: the Pig at Bridge Place, the Angel hotel, Flamboree and more

The Pig at Bridge Place

Three miles south of Canterbury, the Pig at Bridge Place is the sixth property in the Pig portfolio from Home Grown Hotels, headed by chairman Robin Hutson. The 17th-century manor house combines an ornate Jacobean interior with a rock and roll vibe, stemming from its time as Bridge Place Country Club, when it played host to the likes of Led Zeppelin and Pink Floyd during the 1970s.

The main house, which has retained its period features, houses seven bedrooms, with a further 12 bedrooms in the Coach House. More rooms have been created in seven Hop Pickers Huts, created from reclaimed materials. Judy Hutson has overseen the interior design throughout.

Like all the Pig hotels, a kitchen garden and restaurant will be at the heart of the property. Anything that cannot be supplied by the gardens will be sourced from Kent producers within a 25-mile radius.

Opened 30 April
Bedrooms 31
Hotel director Guy Freedman
Head chef Kamil Oseka
Room rates From £130 for an Extremely Small Room
Website www.thepighotel.com

The Angel hotel

Following a £750,000 refurbishment, the 77-bedroom Angel hotel in Bury St Edmunds, Suffolk, has reopened with a newly reconfigured F&B space. The interior design by Harrison reflects the building's Georgian heritage.

Covers 50
Owner Gough Hotels
Typical dishes Mackerel, tabbouleh, pomegranate, cardamom yogurt; spring lamb wellington, baba ghanoush, wild garlic, pommes Anna
Website www.theangel.co.uk

Flamboree

A fast-casual food concept from chef Neil Witney, Flamboree in London's Shoreditch offers a menu headed by the wafer-thin tarte flambée originating from the Alsatian region of eastern France.

Covers 70
Founder Neil Witney
Typical dishes Dingley Dell bacon lardons, crème fraîche, red onions, Emmental; peppers, aubergines, feta, tahini, pomegranate, za'atar
Website www.flamboree.co.uk

The Little Yellow Door

The one-time pop-up restaurant has moved to a permanent home on All Saints Road in London's Notting Hill. The concept is based on a fictional flatshare and offers cocktails, board games and late-night music.

Covers Living room and kitchen: 50; den: 100
Founders Jamie Hazeel and Kamran Dehdashti
Typical dishes Salt and pepper squid, lettuce wraps, lime leaf and lemongrass; bavette steak, chimichurri, horseradish cream, shallot sauce
Website www.thelittleyellowdoor.co.uk

The Oyster Club

A casual-dining sister site to the Michelin-starred Adam's restaurant has opened in Birmingham. A bar is available for oyster shucking alongside the 30-cover restaurant.

Covers 54
Founder Adam Stokes
Designer Faber
Typical dishes Crispy squid tempura, chilli and herb salad, cashews; lobster fish pie; lemon and raspberry pavlova
Website www.the-oyster-club.co.uk

Sanctua

Bindu Patel, who has worked in London's Gymkhana and Trishna, has opened a restaurant in Leicester, offering vegan food inspired by elements of Ayurvedic medicine, with Satvik (no onion or garlic) options.

Covers 40
Founder Bindu Patel
Typical dishes Smoked seaweed, crispy chilli cassava, miso and lime vegan mayo; black sesame vegetable tempura, matcha, coriander chutney
Website www.sanctua.co.uk

Woodlands Event Centre

The F&B facilities at the Woodlands Event Centre at Wyboston Lakes Resort in Bedfordshire have been transformed by a £3m renovation to create the Olive restaurant, Cedar bar and Paddy & Scott coffee fuelling stations.

Covers 280 (Olive restaurant)
Owner Peter Hutchinson
Typical dishes Baked goats' cheese, ciabatta croute, onion marmalade; meatballs, strozzapreti pasta, roasted tomato sauce, rocket, Parmesan
Website www.wybostonlakes.co.uk