Charles Sedgley came up with the concept for Lona Pintxos Bar while living in Spain. He developed the idea alongside his brother, Edward. The 200-seat, San Sebastian-style eatery offers a relaxing setting in which to enjoy a few pintxos, either to hold you over between feeds or to make a full meal of.

Options might include slow-cooked, bourbon-braised pork slider with jalapeno and crackling; manchego, creamed leek and smoked aioli croquettes; or smoked salmon and capers on a rye honey whiskey biscuit, among others. The menu also features Sedgley & Sons’ quince paste and cheeses from the award-winning Locheilan Farmhouse.

There’s a 50-bottle wine list (including Lona labels) sourced from all over the world and the Basque region in particular.