Platos by Benjamin Palmer – Plymouth, Devon
Set inside Plymouth’s oldest building, the truly magical and medieval Prysten House, Platos is Plymouth’s most fabulous new opening by husband and wife team Chef Benjamin and Frankie Palmer. Celebrating all things sunshine, Platos marries The Med and the medieval serving full flavoured, colourful and exciting Mediterranean style small plates, wines and cocktails in a gorgeously dramatic and historical setting.
Design wise, Platos’ warm Mediterranean colours sit evocatively inside the large stone walls on Prysten House. The deep oranges and greens pull diners into a feeling of sunshine and warmth both inside the restaurant and outside in the their magical, fairy lit courtyard. Diners can order as many plates as their heart desires with the very best ingredients sourced locally such as Porthilly Oysters, local mussels and lobsters form the south coast as well as gorgeous Mediterranean ingredients such as Spanish hams carved theatrically at the bar, Duroc chorizo and Iberico pork ribs.
Guests can look forward to dishes such as Lobster Croquetas with Prestige caviar; Spiced cauliflower from the grill with Sichuan yoghurt; White local market fish roasted with Duroc chorizo; Iberico pork ribs from the grill in Platos sauce and Platos cheesecake with Pedro Ximénez sherry to finish.
The Sardine Factory by Benjamin Palmer – Looe, Cornwall
Looe is one of Britain’s lesser known gems. A completely magical and picturesque oasis, Looe is the epitome of the quintessential Cornish fishing village. Fishing boats adorn the port that sits between stores, fishing huts, ice cream shops and restaurants and is the ultimate picture-perfect snapshot of Cornwall. Owned and run by award-winning Chef Benjamin Palmer who grew up in Looe itself, The Sardine Factory overlooks the stunning harbour with a menu reflecting the ethos of Looe and a passion for local seasonal produce, with an abundance of sustainable fish dishes.
Dishes include Sardine Factory Chowder – Bacon Bits – Bread & Butter; Cornish Crab Linguine – Chilli – Lime – Garlic – Coriander – Spring Onions – Parmesan and Monkfish – Saag Aloo – Onion Bhaji – Cucumber Raitia.
The Elder by Mike Robinson, Executive Chef Gavin Edney – Bath, Somerset
Set inside a truly beautiful Georgian building on South Parade, The Elder is the place to enjoy authentic, honest and timeless British cooking, created by restaurateur Mike Robinson, and Executive Head Chef Gavin Edney. As well as its unique design that has stayed true to its local and historic roots, what makes The Elder truly stand out is the passionate focus on seasonal, wild, British ingredients sourced locally and prepared by expert chefs that elevate each component of every dish.
With a fantastic new menu celebrating the wild British larder, guests can expect to enjoy dishes such as The Elder’s famous Warm Dorset crab tart – lemon mayonnaise & chimichurri; Muntjac deer tartare – wholemeal & brown butter crumpets; Charlie Cook`s Hampshire pork – slow cooked belly, cheek cooked in Mike`s honey, heritage carrot & pickled cockles as well as sensational desserts created by Darrel Rolle-Jackson such as Cherry jubilee soufflé – vanilla ice cream & sour cherry.
The Woodsman by Mike Robinson, Head Chef Jon Coates – Stratford upon Avon, Warwickshire
Based in the historical town of Stratford upon Avon, The Woodsman has become something of a legendary restaurant. Opened by Mike Robinson, co-founder of London’s only Michelin Starred pub The Harwood Arms, The Woodsman is a restaurant that absolutely encompasses the best of the British woodland. Seasonal, sustainable, wild food sourced carefully and locally and cooked over fire and charcoal.
The spectacular Grade II listed building dates back to 1500 and sits just across the road from Shakespeare’s New Place. The building was used as an inn between 1655 to 1661 and played host to The Royal Shakespeare Club’s annual dinner from as early as 1824.
Diners can enjoy Wild wood pigeon ‘pastrami’, Green beans, almonds, pickled pear, soft herbs; Grilled wild deer fallow haunch, Glazed faggot, peas, lettuce, smoked bone marrow;Woodfired halibut,
Fowey mussels, cauliflower, capers, monksbeard and Brown sugar custard tart, Cherry compote, cherry sorbet.
The sensational Senior Bartender, Rui Gonçalves, has also created a brand new cocktail list using wonderful seasonal and sustainable ingredients that are both delicious and wildly inventive, perfect to enjoy with a meal or a few nibbles on The Woodsman’s gorgeous terrace if the sun is shining.
The Forge by Mike Robinson, Head Chef Curtis Tonge – Chester, Cheshire
The Forge continues Robinson’s passion for British food, using only British ingredients, with an emphasis on wild produce and sustainability. The open kitchen cooks over wood and charcoal, using amazing wild and locally reared meat, that is all aged on the premises.
Oak, Ash and Beech from local forests will provide the fuel, imparting extraordinary flavour into the beef, lamb, game and venison on the menu. British fish will be used, as Mike and his team believe that all restaurateurs have an obligation to support our fishermen and women. The beef, lamb and pork will be sourced from farmers in the immediate area and will be aged to a minimum of 45 days in the dry ageing cabinets.
Some signature menu items include Hand-dived Orkney scallop baked in the flames, XO, dashi, sea herbs, apple & roe; Grilled loin of wild fallow deer, roast bone marrow, dirty mash & deer gravy and Sticky toffee apple pudding, Mari’s garden apples, pressed apples, caramel & malt.
