Openings around the country
Urban idyll
Princess Victoria, 217 Uxbridge Road, Shepherd's Bush, London,
W12 9DH 020 8749 9410
Who: Master sommelier Matt Wilkin and James McLean, former executive chef at the Goose, Britwell Salome, Oxfordshire
What: An English country pub in west London
The food: Independent artisan suppliers are on the menu, as well as farms across the South of England, with an emphasis on ethically produced food and ecologically sound practices.
Steaks are from Sheepdrove Organic farm in Lambourn, Berkshire, and will be cooked over charcoal in a specially imported oven.
On the menu: potted Dorset crab, green bean, shallot & endive salad, Poilâne toast; rare roasted carpaccio of beef, wild rocket, lemon and anchovy dressing; sautéed lamb sweetbreads, green pea, asparagus and mint fricassée; roasted halibut and king prawn panzanella salad, basil & tomato dressing; homemade amaretto biscuits, peach ice cream; baked apricot and almond brioche, almond ice cream.
Covers: restaurant 50; bar 35; first-floor function room 60; rear garden 25; front terrace 35.
Luscious offerings
Luscombes at the Golden Ball, Lower Assendon, Oxon, RG9 6AH
luscombes.co.uk 01491 574157
What: A 16th-century inn in the Assendon Valley
Who: Stephen Luscombe has worked under Marco Pierre White, Herbert Berger and Raymond Blanc. He was most recently executive chef at the Leander club, in Henley.
Food: Fresh, seasonal with a bit of influence from Stephen's home county of Devon.
On the menu: lightly home-smoked chicken breast with smoked mash potato, asparagus, girolles brandy sauce; herb-crusted saddle of new season lamb, shallot purée, spring vegetables and rosemary; passion-fruit dome with warm pina colada sauce; chargrilled pineapple with coconut ice cream, rum butter sauce. Devonshire cream teas in the garden.
Covers: 78 inside; 90 in the garden.
Hitting the right note
The French Horn, Steppingley, Bedfordshire, MK45 5AU
atouchofnovelli.com 01525 712051
What: This is Jean Christophe Novelli's second pub (Greene King tenancy)
Who: JC's right hand man, chef director Wesley Smalley, will take the helm, while Philip Kelly takes the position of general manager.
Food: Modern European with emphasis on local produce and seasonal menu changes.
On the menu: Bresaola of Aylesbury duck breast; Scottish fried scallop ravioli; new season lamb three ways; baked wild halibut dauphinoise; treacle tart; crème brûlée.
Covers: 60 in the restaurant and additional covers in the bar area.
