Masons Brentwood £1m makeover: See inside re-opened restaurant

Masons, in Ingrave Road, shut for almost a month as part of a major refurbishment in July, which included the demolition of its conservatory.

It has now reopened to "amazing" feedback from customers old and new, and is almost fully booked for the next two weeks.

Even the front of Masons got a makeover with new cladding (Image: Charlotte Anderson)

Manager Jay Ashmore said: "We were full all last weekend, and we are going to be full this weekend already from what's booked.

"We couldn't have asked for better, we really couldn't.

Copper and rose-gold tones are used throughout (Image: Charlotte Anderson)

"I think it looks amazing and the feedback we've had from people has been amazing."

Jay pointed out the copper lights over the newly rose-gold bar, a spacious function room, and a plant wall outside featuring a gold Masons logo.

Banquet booths line the side of Masons (Image: Charlotte Anderson)

As well as new interiors, the 25-year-old restaurant also has a new menu, carefully crafted by owner Matthew Mason and head chef Adam Pamplin.

In the front of the menu, a welcome message explains that Adam loves "experimenting with new ideas and flavours in the kitchen" and that customers can expect some of his "wacky combinations" throughout the dishes.

Circle booths provide a cosy setting (Image: Charlotte Anderson)

While the main menu includes dishes like North Essex Pigeon Breast and Wild Halibut Loin, it also has extra vegan and vegetarian options as well as small lunch plates.

Jay said: "When people come in I've been walking them around and showing them everything that's changed, and they are loving it - especially the small plates."

The function room (Image: Charlotte Anderson)

Matthew, Jay and the team managed to reopen Masons a day earlier than planned - on August 16 - but always knew it was going to be "wicked" even before the refurb was finished.

Masons also now has a casual drinks seating area (Image: Charlotte Anderson)

Jay said: "With a refurbishment obviously you have days where you think this is going to be tight.

"But then during it, as we saw things getting put in like the carriage booths, we thought 'this is going to be wicked'.

Manager Jay Ashmore and head chef Adam Pamplin in front of the plant wall outside (Image: Charlotte Anderson)

"And then when we were getting closer to reopening, the phone just went nuts, and we filled [the restaurant bookings] before we even opened."