New menus: spring is served

Tuck into new twists on old classics this spring. Our restaurants are rewriting the recipe book and we love it!

Bread Street Kitchen


Making the most of all our lovely seasonal British produce, BSK have some mouth-watering spring specials that include Herdwick lamb saddle stuffed with morrels and truffles, served with grilled calcot onions and wild garlic mashed potatoes, and a Beef Wellington (£35) that’s got ‘Instagram me’ written all over it.



Forget the pre-summer diet and indulge in some of Byron’s spring offerings. Top of the list is the Bourbon King (pictured). A juicy 6oz hamburger or crispy fried chicken glazed with a sticky Bulleit bourbon BBQ glaze is combined with Monterey Jack, bacon fat onions, crispy onions, lettuce, mustard mayo and a crunchy frickle (deep fried pickle) on the side. You'll definitely be licking your fingers. You'll also go all gooey over the new halloumi fries, which literally melt in your mouth.

Byron Bourbon King



As well as a revamped steak menu, Barbecoa are treating us to their own take on the classic Caesar salad this spring. Served with wood-grilled baby chicken, cornbread, kale and garlic crisps, it’s just the kind of hearty salad we’re hankering after. Their new rib cap burger, topped with smoky burnt ends, beer onions, and truffle (£19) is also a must-try.



The Madison spring menu officially launches in March, but in the meantime tuck into some divine seasonal specials including roast fillet of stone bass with squid and aubergine ragout or mackerel and salmon tartare served with pickled lotus root. Not a fan of fish? Try the smoked heritage beetroot and robiola (an Italian soft cheese) for a veggie lunch that’s bursting with colour and flavour.



To see us through the last of the chilly weather, Wahaca have taken some classic British dishes and treated them to a flavoursome Mexican update. Our favourites include the Grandmother's Chicken Soup (a rich and comforting tomato and guajillo-infused chicken broth with radish and fresh lime) and an egg-less 'scotch egg' made from pillowy potato with a molten cheese and huitlacoche (corn truffle) centre. Hungry yet?

Book your table: you'll find a full listing of all our restaurants, with their opening hours and booking telephone numbers, here.