Named after theatre producer Archie Nettlefold, the hotel’s founder, The Nettlefold will be an alternative to hotel’s main Ballroom restaurant.
It will be overseen by executive head chef Tim Hall, who has been at the hotel for 15 years.
“The Nettlefold restaurant will make a great addition to the hotel’s dining option for guests,” says Hall.
“It’s been an exciting experience designing the new menus focused on locally sourced seafood of extraordinary quality and bursting with flavour.”
The menu will focus on seafood caught on the Devonshire coast, with lobsters and scallops caught close by in Beesands, and fish sourced from the day boats in Brixham.
New dishes include sole veronique, a classical French dish of pan fried sole, with Vermouth butter sauce and grapes; fresh oysters served with grannysmith and wasabi, ginger, soy and spring onion; and smoked cod croquette with poached egg.
There will also be plateaus de fruits de mer of dressed Brixham crab, oysters, Falmouth mussels, razor clams, and prawns.
The Burgh Island Hotel was built by Nettlefold in 1929, and is famous for its art-deco features.