XP Factory CEO – the competitive socialising sector is ripe for consolidation: Richard Harpham, chief executive of XP Factory, which operates the Escape Hunt and Boom Battle Bar brands, has told Propel that the UK’s competitive socialising sector is “ripe for consolidation” and will see a “far smaller number of players succeed”. Harpham was speaking after Escape Hunt reported UK like-for-like growth up 1.8% in the 26 weeks to 28 September 2025, while Boom saw UK like-for-like sales down 6.8% in the same period. He said: “Boom is definitely in a sector that is a lot tougher right now. It’s in a sector that has had far more new entrants, and relatively good new entrants. On the Escape Hunt side, the competition has not really been credible at any kind of scale. Within the competitive socialising space, there has been a flocking to the market, and that’s put a massive amount of pressure on all operators. I think the underlying like-for-likes in the sector were down something close to 5% or 6%. But when you add in an additional 10% of new entrants, that makes for a tough playing field. And so, it becomes a market ripe for consolidation. It becomes a market where we’ll see, in my opinion, a far smaller number of players succeed. There are a lot of characteristics about the market which make it very difficult for a whole bunch of operators to survive into the longer term. The reality is, you will see the consolidation in the way that we’ve seen in the escape rooms industry. When we began with Escape Hunt, that was growing equally as fast – arguably, in terms of rates of growth, way faster than competitive socialising. There were lots of new entrants because it was easy to get sites, get something up and running and get customer traction – just as it has been with competitive socialising. And then, all of a sudden, when it comes to properly operating these businesses, people find that’s really hard, and it starts to fall away. You’ve got no working capital and you’ve got no reserves. We’ve seen that play out in the escape room sector, and my sense is that we’re going to see something quite similar occur in the competitive socialising space, where there are just too many people doing a very similar thing. I feel we’re very lucky to be a business that will make many millions of pounds worth of free cash flow this year, even in a really tough market. And that affords us, I think, a bit more opportunity.” Propel’s 2025 Experiential Leisure Report, an exhaustive report on the market, is now available. The report profiles the current shape of the experiential leisure market – including brands, estate size, trading type and geographical location. It also provides a detailed list of UK experiential leisure companies including key staff and Companies House information. The report includes 197 companies, with 3,700 sites. The report is available for free to existing Premium subscribers and £595 plus VAT for non-Premium subscribers. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to order your copy. 

Propel’s sector-leading guide to the UK’s 500 largest hospitality companies to be made free to Premium subscribers on day of publication: Propel’s sector-leading guide to the UK’s 500 largest hospitality companies is making its return – and will now be available to Premium Club subscribers on the day of publication. The Propel 500 – 2026 report will analyse the companies leading the charge in hospitality, reporting on turnover, number of sites and key staff. The 45,000-word report will feature exclusive analysis to provide a full understanding of the market’s dynamics, as the top companies in the sector shift position after a challenging year. Mark Wingett will review the mergers and acquisitions changing the shape of the Top 500 as size increasingly matters. Katherine Doggrell will examine the key developments in UK hotels and look into one of the sector’s brightest lights, experiential leisure, while Tim Street dissects the UK’s rapidly developing franchise market. Data expert Mark Bentley, business development director at HDI, will look at emerging growth sectors, and Meaningful Vision founder Maria Vanifatova will analyse the latest trends in the quick service restaurant market. Propel 500 – 2026 will be released on Friday, 9 January at 9am and will be available free to Premium Club subscribers. The report will be available to non-Premium Club subscribers for £595 plus VAT. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up and to pre-order Propel 500 – 2026. 

Panel about using digital marketing to drive growth to be held at 2026 Restaurant Marketer & Innovator European Summit, open for bookings: A panel about using digital marketing to drive growth will be held at the 2026 Restaurant Marketer & Innovator European Summit. Carey Benn, chief executive of Guestwise, will talk to Naddy Onions, marketing director at Prezzo Italian, James Metcalfe, sales and marketing director at Urban Pubs & Bars, and Ewa Turney, senior product lead at Mitchells & Butlers, about how omnichannel marketing, loyalty, real time personalisation, guest insights, advocacy and artificial intelligence are contributing to outstanding business performance year on year. Restaurant Marketer & Innovator European Summit is returning for its eighth edition, and tickets are on sale. The event is a partnership between Propel and Think Hospitality, aiming to build a community, promote the sharing of ideas, recognise talent and define the future of eating out. Bookings are open for the two-day conference as the centrepiece of the January event series, taking place on 20 and 21 January at Hilton Bankside in London. A bigger venue allows for a dual-stage format, meaning more content than ever before. The conference will focus on technology, marcomms strategies, proposition, brand building, the latest market insights, digital developments and diversification of revenue streams. It is designed for customer focused chief executives, senior marketers, technology and innovation teams, as well as investors wanting to better understand the latest marketing, innovation and development opportunities to build market share and grow. For the full speaker schedule, click here. A one-day ticket for operators is £320 plus VAT while a two-day ticket is £575 plus VAT. Supplier tickets are £950 plus VAT for the two days. Propel Premium Club subscribers receive a 20% discount. To book, email: rmi@propelinfo.com.

McDonald’s making value part of its franchise standards: McDonald’s is adding a value provision to its global franchising standards as it seeks to keep operators from raising prices too aggressively. US journal Restaurant Business reports that the new standard applies to franchisees in the US and its biggest international markets. “Delivering value consistently to customers is critical to growing our business and this elevated standard helps achieve our shared focus on closing gaps so that every customer, and every owner/operator, benefits,” Mason Smoot, chief restaurant officer for McDonald’s US, said in a message to the brand’s US system. In franchises such as McDonald’s, franchisees set prices based on local market conditions and their own costs for real estate, labour and food. As such, the cost of a Big Mac can vary from one city to the next. McDonald’s operators work with a third-party pricing consultant which helps them set the prices. The company stressed that franchisees will continue to set prices, but starting in January, the franchisor will assess the outcomes of franchisees’ pricing decisions “in relation to providing great value to our customers,” said Andrew Gregory, McDonalds’ senior vice-president of global franchising, development and delivery. Gregory said the new approach will enable “franchisees to bring local insight to how value is delivered in their restaurants.” As part of the standard, McDonald’s will assess operators’ use of pricing tools the company has available, their work with pricing consultants, support for system promotions and business performance. The company will also consider local circumstances that impact individual restaurants. But the system messages included few details about how these standards would be enforced.

London and Manchester restaurants awarded share of £220,000 grant programme: A total of 20 independent restaurants across London and Manchester have been awarded an equal share of £220,000 as part of the Backing International Small Restaurants (BISR) programme, supported by American Express. Now in its fourth year in the UK, the initiative is run by the International Downtown Association (IDA) Foundation in partnership with the Association of Town & City Management (ATCM). This year’s UK recipients each receive £11,000 to invest in their business. Dan Edelman, general manager, UK Merchant Services at American Express, said: “Independent restaurants play such an important role in our local economies, and are so often more than simply places to eat. Through this programme, we’re proud to back these critical venues by providing grants for important business improvements, allowing them to thrive and continue serving their communities for years to come.” One of the recipients, CIRO’s, an Italian restaurant in Islington, North London, will use the grant to upgrade its oven and purchase new equipment to support the introduction of pasta-making workshops. Meanwhile, Grounded MCR, a community café based in Cringle Park, Manchester, will purchase new outdoor seating to support its growing offering.

Job of the Day: COREcruitment are currently recruiting for a development chef to join a top contract catering business in London. You will be at the forefront of shaping new dishes, crafting forward-thinking concepts and driving innovation across menus. Alongside this, you’ll support chef development, lead training initiatives, and play a big part in enhancing hospitality for key events in London. The salary is up to £65,000 and is based in London. For more information on this role, please contact yasmin@corecuitment.com.

Thesleff Group founder – we have a couple of new exciting concepts to bring to market, beginning expansion plans for Los Mochis in key global cities: Thesleff Group founder Markus Thesleff has told Propel the group has "a couple of new exciting concepts to bring to market" and is "beginning expansion plans for Los Mochis in key global cities". The group – which operates Central London restaurants including Los Mochis, Sale e Pepe and Juno Omakase – will next month open a new Japanese restaurant in London's Mayfair, MA/NA, at 30 Upper Grosvenor Street. In a busy start to the new year, it will follow this in February by launching a new Italian dining concept at The Langham in Mayfair called Sale e Pepe Mare. Thesleff told Propel: "In 2026, we'll be launching Sale e Pepe Mare, the first evolution of Sale e Pepe, the iconic Knightsbridge institution founded in 1974. This will be followed by the opening of MA/NA, our contemporary Japanese restaurant and bar in Old Mayfair. We'll also be unveiling La Terrazza, a stunning 6,000-square-foot garden terrace in the heart of Marylebone, along with a few other exciting surprises. We have built fantastic brands in Los Mochis, Sale e Pepe, Juno and Luna Omakase, all of which are now ready to scale in their own right. In parallel, we have a couple of new exciting concepts to bring to market, provided we can find the right space, location and landlord. We're beginning expansion plans for Los Mochis in key Tier A global cities, to be followed by Casa Mochis, a more intimate neighbourhood concept. Sale e Pepe will evolve into two distinct brands, with opportunities being explored across London, the US and the Middle East. As for Viajante87, we have some very exciting developments on the horizon that we'll be sharing soon. We're taking a measured and disciplined approach to growth, particularly in light of the current government and economic landscape. The momentum we've built has put us in a strong position, and we're looking to build on that with these new openings. While continuing to strengthen our London portfolio, our focus is increasingly on international expansion." Having secured a debut site there in September, Thesleff said the US "represents a multi-city opportunity for us, with several exciting prospects across key markets for both Los Mochis and Casa Mochis". He said: "We see strong potential in West Palm Beach, Miami and New York, as well as one or two secondary cities with established luxury hospitality ecosystems." The group's most recent launch, last spring, was Luna Omakese, a 12-cover venue hidden beneath Los Mochis London City. Thesleff said: "Luna has performed exceptionally well since launch, and although we've yet to complete our first full year, the momentum has been very strong. We're excited to build on this success alongside Juno as we continue to grow and refine our omakase offering."

Fat Phill’s – there’s so much potential for smash burgers in the UK, planning first regional location in 2026: Dutch smash burger brand that “there’s so much potential for smash burgers in the UK” and that it is planning its first regional location in 2026. The Netherlands-based brand, which has 25 sites globally, is being rolled out there by Freshly Baked, the UK master franchisee for US pretzel brand Auntie Anne's. Its debut UK site, which opened at the end of 2024 in Clapham, is temporarily closed, while a second UK site opened in Wood Green, North London, in October. Speaking at the Propel Franchisor Showcase, Fat Phill’s chief operating officer Natalie Van Der Laan confirmed previously stated plans to grow to 100 UK sites by 2025. “We are all set to rock Europe,” she said. “We’re very much focusing on the UK but also in talks in Germany and Belgium. We have a lot of applications coming in every week, so the appetite is there, but we’re looking for the right partner. We’re looking for industry veterans with experience and strong local knowledge as it’s all about finding the right location when you’re a starting brand like we are in the UK. The UK is such a competitive market place but there’s so much potential still there, especially for smash burgers. The smash burger market is a lot smaller, so there’s a lot more potential in comparison to the burger market. In the Netherlands, it’s growing extensively – last year we had a 25% increase in smash burger brands, which is an insane increase. We haven’t seen those numbers here yet, which is why we feel the UK has great potential. We believe the UK can very much hold a lot of locations – our roadmap is to hit 100 sites by 2035. For next year, 50 by the end of 2026 for the whole organisation – of which at least three to four in the UK, preferably five. We have several locations in the pipeline, and we want to be going outside of London by the end of 2026 as well.” Fat Phill’s was one of ten up-and-coming food and beverage franchisors which presented at the Propel Franchisor Showcase. All ten videos from the Showcase are being sent to Propel subscribers, with the Fat Phill’s video going out at 9am today (Wednesday, 10 December).

Former Young’s CEO Patrick Dardis to join Timothy Taylor board: Patrick Dardis, former chief executive of Young’s, is to join the board of Yorkshire brewer and retailer Timothy Taylor next February, as a non-executive director. Dardis served at Young’s from 2002 to 2022, firstly as retail director, and subsequently, from 2016, as chief executive – playing a central role in the company’s transformation into a leading premium pub owner and operator. During his tenure, he oversaw the acquisitions of Geronimo Inns and Redcomb pubs and a total investment in the pub estate’s development of £660m. He previously held roles at Guinness and Wolverhampton & Dudley Breweries. His appointment follows the forthcoming retirement of Mike Bramley as a non-executive director at Timothy Taylor’s AGM on the 18 March 2026. The company said: “During Mike’s 14 years on the board, his wide-ranging experience of beer sales and distribution, and of managed and tenanted pubs, from his previous executive roles at Bass and at Mitchells & Butlers, have added substantial value to Timothy Taylor’s development. Throughout his tenure, he has been a key member of the board that has overseen Timothy Taylor’s Landlord rising to become the number one cask ale brand in volume and value on a national basis.” Andrew Carter, chief executive, added: “I am very much looking forward to working with Patrick, as he joins the board and brings his experience and fresh ideas to support the next phase of growth in our iconic independent Yorkshire family business. We are excited about our plans to champion the cask ale category and develop our premium pubs estate.”

One of Domino’s biggest UK franchisees sees turnover drop further following sale of subsidiary: One of Domino’s biggest UK franchisees, Bansols Beta, saw its turnover drop further during the year to 31 December 2024 following the sale of a subsidiary. During the previous year, Bansols Beta sold its 100% interest in the ordinary share capital of Sandy Lane Ventures to MSG Food Service, its 55% interest in the ordinary share capital of ML Ventures to MLV Holdco, and its 75% interest in the ordinary share capital of Third State Pizza Company to Third State Pizza Holdings. The sales were all to companies controlled by Bansols Beta director Moonpal Grewal. The sales had seen Bansols Beta’s turnover fall from £101,364,698 in 2022 to £59,355,063 – and it dropped further in 2024 to £49,696,865. Its pre-tax profit, which was down from £5,325,182 in 2022 to £4,194,439 in 2023, recovered to £4,439,587 in 2024 as costs dropped by more than £8m, while administrative expenses were more than £2m less. Ebitda was down from £5,991,734 to £5,761,695. Grewal said: “The reduction in turnover reflects the sale of a subsidiary during the previous financial period. Against a backdrop of continuing challenges from food and energy inflation and rising costs of employment, the overall business outlook is positive as the director focuses on the customer proposition, product quality and cost control.” Elsewhere, MSG Food Service reported turnover of £11,933,439 (2023: £10,287,840), a pre-tax profit of £1,090,533 (2023: £871,877) and Ebitda of £1,645,619 (2023: £1,341,099). Third State Pizza reported turnover of £38,723,589 (2023: £32,335,459), a pre-tax profit of £2,583,284 (2023: £1,208,1567) and Ebitda of £4,197,510 (2023: £2,627,243).

Diageo opens new London brewery that will create experimental beers: Diageo will open the doors to its new Guinness Open Gate Brewery, in London’s Covent Garden, tomorrow (Thursday, 11 December) – but it won’t brew Guinness. The new £73m visitor experience and working microbrewery will act as a microbrewery to create a host of new, experimental beers. The 54,000 square-foot venue will start with four core beers brewed on site – a London porter, lager, IPA and pale ale – under the watchful eye of its master brewer, Hollie Stephenson, along with seven more brews, including an apricot sour, all of which will be exclusive to the new brewery. Guinness and Guinness 0.0, which will continued to be brewed in Dublin, will also be served. It will also feature two restaurants led by British chef Pip Lacey, showcasing locally sourced British produce and inventive Guinness pairing suggestions. A ground-level courtyard bar and eatery in the heart of Old Brewer’s Yard, will be open to the public for casual dining and community gatherings. It will also feature two retail stores showcasing exclusive Guinness collaborations, merchandise, and custom experiences. A dedicated private-hire event venue for cultural, community and trade events will also be available. Barry O’Sullivan, managing director, Diageo Great Britain, said: “This week marks a proud moment for Diageo and Guinness in Britain. London has played a critical role in Guinness’ success throughout its history, and two centuries after the black stuff arrived in the UK capital, one in seven pints poured in the city is now a Guinness.” The London site is the fourth Guinness Open Gate Brewery site globally after sites in Dublin, Baltimore and Chicago.

Coffi Lab begins building 2026 opening pipeline: Coffi Lab, the dog-friendly coffee shop concept that was launched in 2021 by Coffee#1 founder James Shapland, has begun building its opening pipeline for next year after securing a site in Pontcanna, Cardiff. The site, the group’s 12th, is situated near Llandaff Fields, the place where Dylan, the labrador which inspired Shapland to found the business, was walked. The company said: “In tribute to our beautiful boy behind it all, this is Dylan’s Lab. Nestled near the wonderful fields where he took his first and last walk – where his warmth and joy inspired everything Coffi Lab is today. Pontcanna was always meant to be our first Lab, and it means so much to be opening in our special home neighbourhood. Just a stroll away from Llandaff Fields on the corner of Cathedral Road and William Street, we’re all so excited to welcome you to Pontcanna early next year!” Earlier this summer, Shapland said he aims to open five or six coffee shops a year, in “lovely market towns” no more than 100 miles from its base in Cardiff. After Pontcanna, three more sites are set to follow over the next year, in Wiltshire and Shropshire. Shapland has invested £3m of his own money in Coffi Lab, in addition to raising £1.7m from the Development Bank of Wales. However, as Coffi Lab is profitable, he doesn’t expect to take on outside investors and prefers to remain the sole shareholder.

Five Guys launches its ‘first-ever food menu addition’ with new loaded fries, stocks Hawkstone: US better burger brand Five Guys has launched loaded fries across its circa 175-estate, marking the first time the business has added a new item to its food menu. The new offer will feature salted or cajun fries, topped with hot cheese sauce, a ‘secret’ fry sauce and up to 14 toppings of choice – including grilled onions, bacon, pickles, jalapeños and crispy onions. “Loaded fries mark a historic moment for Five Guys as our first-ever food menu addition,” said Five Guys UK chief executive John Eckbert. “We believe they’ll be an instant hit and a go-to choice for fans across the UK.” At the same time, the company has begun to stock Hawkstone lager, which was launched in 2021 by Jeremy Clarkson and the Cotswold Brew Co. Eckbert said: "It’s the perfect fit for us – communicating our shared commitments to the highest quality ingredients and supporting local British producers. We know our customers will love pairing their favourite burgers with these fantastic British-made beverages.” Last month, it was reported that backer Sir Charles Dunstone was seeking new investors to take a significant stake in Five Guys Europe, the business he launched in Britain more than a decade ago. Dunstone’s investment vehicle, Freston Ventures, is believed to have retained investment bankers at Goldman Sachs to identify a buyer for a chunk of the burger chain, which employs about 6,000 people in the UK.

Jenny Packwood steps down from KFC: Jenny Packwood has stepped down from KFC after almost 17 years with the brand, including the last 22 months as its chief corporate affairs officer across its European business. Packwood joined the brand in November 2008 as a brand reputation manager. In her 15 years at KFC UK & Ireland, she spent five and a half years as head of brand engagement, two years as director responsibility and reputation, and two years as chief corporate affairs and sustainability officer, which included 14 months as interim chief marketing officer. Packwood said: “This is me leaving a business I’ve been part of for nearly 17 years. If you’d have said to me back in 2008 when I did my first journey from home in north west London to Woking, home of KFC UK & Ireland, that I’d still be there in 2025 I’d have choked on my Pret cappuccino. However, it turned out I rather loved working for the Colonel. Anyway, I’ve finally come to the end of my path at KFC. I’m taking some time to do some consulting (first client: KFC) and then may jump back into the corporate world. But KFC is a hard act to follow.”

200 Degrees partners with East Midlands Railway: 200 Degrees, the Nero Group-owned brand, has partnered with East Midlands Railway (EMR) to provide its speciality coffee to first-class passengers on its new £400m Aurora fleet of trains. All first-class passengers travelling to and from the region on the new Aurora trains will now be treated to 200 Degrees premium coffee, roasted especially for EMR. Ben Riley, 200 Degrees' head of wholesale who oversaw the contract, said: “The new Aurora fleet of trains is a fantastic investment by EMR, and 200 Degrees is the perfect partner to further elevate the travelling experience. The Midlands has always been considered the ‘engine’ of British industry, and in this, the 200th anniversary year of train travel, EMR's decision to partner with us for our quality and our attention to detail is a celebration of the ongoing investment in Midlands' businesses.” 200 Degrees currently operates 24 sites, most recently opening in the Birmingham suburb of Harborne.

Northern Ireland pub group sees turnover grow but profit dip: Northern Ireland pub group Downey Hospitality Group saw its turnover grow but profit dip in the year to 30 November 2024. The company, which operated nine venues during the year – including McHugh’s, Hellcat Maggies, The Kitchen Bar, The Thirsty Goat, Kelly’s Cellars and 21 Social in Belfast – reported turnover of £13,564,849, compared to £11,980,050 in 2023. Downey – which is also behind Metro and a second Thirsty Goat venue in Derry City, as well as Downey’s Bar in Magherafelt – saw a pre-tax profit of £3,589,907 in 2023 drop to £2,819,885 as costs rose by almost £2m. Dividends of £189,000 were paid, the same as in 2023. Post year end, in April 2025, the group – led by Henry Downey and his brothers Seamus and John – acquired Peadar O’Donnell’s in Derry. The deal price, which included The Gweedore Bar and nightclub 57 Waterloo Street, was not disclosed, but was understood to be in the region of £5m. The deal saw the Downeys take over from previous owners Phil Nolan and William McGuinness, who are understood to be stepping away from the hospitality sector.

Nottingham operator buys back riverside bar and restaurant: Nottingham operator Great Northern Group has bought back a riverside bar and restaurant in the city it sold four years ago. Great Northern Group opened Waterside Bar & Kitchen, on the banks of the River Trent, on the site of its former Southbank sports bar in 2020. A year later, the West Bridgford venue was acquired by RedCat Pub Company, which in turn took the decision to put it up for sale earlier this year. It is now under the ownership of Great Northern once more following a sale at an undisclosed price, off a guide price of £700,000. It joins five other venues in the Great Northern portfolio – Trent Navigation Inn, The Old Flower Shop, The Ram, The Refinery and Gilt. The two-section bar and restaurant seats about 130 people inside, with a large riverside terrace for al fresco dining and drinking. A statement from Great Northern Group said: “In addition to our nearby venues, The Trent Navigation and our newest venue The Big Shed, Waterside will offer a great range of beers, ales and craft beers, a new food menu, met with our high standards of service to create a fantastic customer experience.” Jonty Green, business agent at Christie & Co, who managed the sale process, added: “We knew that we would receive a lot of interest in the site, given its history and location, and following multiple bids from several high quality operators, we are delighted to have completed this sale and I look forward to seeing the venue thrive.”

Bosco Pizzeria makes Wales debut complete with refreshed brand identity: Bosco Pizzeria, the Bristol-based business in which Loungers chief executive Nick Collins is an investor, has made its debut in Wales with an opening in Cardiff. The company, which first opened its doors on Whiteladies Road, Bristol, in 2014, has opened its fifth site, at 14 High Street in Cardiff city centre. It also operates sites in Bristol’s Clifton Village, Cheltenham and Bath. The new 5,000 square-foot site debuts a refreshed brand identity. Managing director Joe Cook said: “Having looked in the city for the right site to open our fifth restaurant for five years, we are glad to finally be arriving this December. We feel we have got the perfect building for what we want to do in the city. The two-storey restaurant has space on the first floor for private dining or events for up to 50 people, and the ground floor includes our signature open kitchen. We still source the best ingredients we can get from markets in Milan and Naples and always champion other local producers where we can. We pride ourselves on creating lively, high-energy atmospheres in our restaurants, and Cardiff will be no different.” The business also operates the smaller, more delivery-focused pizza concept Pizzucci, in Gloucester Road, Bristol.

Bagel business The Steamhouse opens in Bromsgrove for tenth site, seven more in pipeline: Bagel business The Steamhouse has opened in Bromsgrove for its tenth site and has seven more in the pipeline. The business, founded in Leamington Spa in 2016 by Ashley Baker, has opened at 119 High Street in the West Midlands town. It joins the company's other sites in Astwood Bank, Banbury, Cheltenham. Leamington Spa (two), Oxford, Redditch, Solihull and Witney. Franchise consultant Andy Hulbert said: "Another Steamhouse opening with seven contracted franchise sites to open in the UK. The future is looking bright in 2026 for this franchise brand." Baker told Propel in May, when The Steamhouse launched a new franchise programme, that he was targeting a 30-store estate within the next three years.

Noxy Brothers secures fifth London site: Noxy Brothers, the coffee and bagel shop concept, has secured its fifth site in London, with plans for more across the capital. The concept, which was founded by Hussein Faridany and Jean-Philippe Leclef in 2017 and started life as a single coffee cart, is set to open at 49 Upper Street, in Islington. It follows the recent opening on company’s fourth site, in New Oxford Street, near Tottenham Court Road Station. It joined the company’s other sites in Russell Square, Burlington Arcade and Old Spitalfields Market. The business is working with Adam Bowers, of onepoint2, on its expansion plans, and is looking to add further sites to its growing estate over the next 12 months. Davis Coffer Lyons acted on behalf of the private landlord on the Islington deal.

Sheffield gourmet burger bar expands outside the city with Manchester delivery kitchen: Sheffield gourmet burger bar Unit has expanded outside of the city for the first time by launching a delivery kitchen in Manchester. Founded in 2016 by Mohamed Adbulrub and Nabeil Asker as an independent restaurant in Sheffield, Unit opened its debut site at 88 Headford Street in the city's Broomhall area. Unit opened its first franchise site in 2023, at the Valley Centertainment leisure complex in the city's Don Valley, and followed that last year with a location within Blend Family's Cambridge Street Collective food hall in the city. It has now opened a delivery kitchen at Unit 10 in the Foundry Business Park on Ordsall Lane, Manchester. Adbulrub said: "We're excited to announce that Unit is coming to Manchester! What started in Sheffield as a passion for great food has grown into something much bigger, and this next step marks the beginning of our franchise expansion journey. We're also proud to continue our partnership with Deliveroo, bringing Unit's flavours to even more customers in Manchester. The future looks exciting, and we're just getting started."

Chick ’n’ Sours returns to Dalston with three-month residency: Fried chicken brand Chick ’n’ Sours has returned to Dalston, the London neighbourhood where it started out in 2015, with a three-month residency at The Crown & Castle on Kingsland Road. Starting today (Wednesday, 10 December), it joins Chick ’n’ Sours’ longer term residency at Big Chill in King’s Cross – plus several delivery only kitchens across the capital. The residency will feature the dishes that helped build the brand’s reputation – stacked fried chicken sandwiches dripping with sauce, glazed wings and tenders dusted in signature seasoning. Chick ’n’ Sours will be serving throughout the three-month pop-up from 5-9pm Monday to Thursday, 12pm-10pm Friday to Saturday and 12-8pm on Sundasy. The residency will operate on a walk-in only basis with no bookings. Co-founder David Wolanski said: “Following on from the closure of the restaurants and the success of our residency at Big Chill, returning to Kingsland Road means a lot. This area is a huge part of the Chick ’n’ Sours story, and it feels right to be cooking here again. We can’t wait to see some familiar old faces again and introducing newbies to the Chick ’n’ Sours experience.” Earlier this year, Chick ’n’ Sours became the first brand to benefit from a new partnership between Deliveroo and Sessions – which are working together to identify “top-performing, emerging exclusive brands” on Deliveroo’s platform and scale them through Sessions’ franchising network. Meanwhile, Saturday (13 December) will see the opening of Hoax, a “modern Italian casual restaurant” from husband-and-wife duo Simone and Lidia Crepaldi, in the original Chick ’n’ Sours site at 390 Kingsland Road.

Cotswolds operators open second site: Cotswolds operators Foyez and Caitlin Rahman have opened their second site. The husband-and-wife team, who are also behind Sasa’s Indian Kitchen and Bar in Crudwell, Wiltshire, have opened You Me and Umami in Lechlade, Gloucestershire. The pan-Asian restaurant is located in what was The Red Lion Inn. Current plans are for it to be open just in the evenings, for the time being, for dining in and take away.

Former Sosharu head chef launches debut solo restaurant: Alex Craciun, former head chef at Jason Atherton’s Sosharu, has launched his debut solo restaurant, in London's Fitzrovia. Cracium, who has been working in Singapore and Marbella since Sosharu closed nine years ago, has opened Aces Foodcraft at 8 Pearson Square. The new restaurant is a joint venture with wife Aleksandra Jazevica, who is a director of high-end greengrocer Primeur in Covent Garden market. A regularly chaning menu is described as “vegetable leaning”, with a lunchtime menu of just three to four dishes intended to replicate a neighbourhood tapas bar. Come the evening, a tasting menu takes centre stage, with a standout dish being Craciun’s interpretation of chicken liver parfait, whipped into a light mousse with parmesan and garnished with beetroot and coconut. At the heart of the restaurant is a nine-seat chef’s table, while a European-leaning wine list features several bottles are listed from Cracium’s native Romania – sitting alongside premium sakes, specialist beer and signature cocktails including Aces Martini garnished with a Japanese plum.

New Italian trattoria-style restaurant to open in Royal Lancaster London hotel: A new Italian trattoria-style restaurant is to open in the Royal Lancaster London hotel next month. Opening on Saturday, 10 January, Tortello will be “a fresh, contemporary interpretation of the traditional Italian trattoria” which guests can enter through the hotel or via Tortello’s own private street entrance. Offering regional Italian plates and hand-rolled pasta, standout dishes include beef shin and chianti tortello (eight-hour slow-cooked beef shin ragù folded into fresh egg pasta and finished with a rich jus) and seafood calamarata (langoustine tomato sauce with Scottish clams, Dorset mussels and king prawns, paired with ring-shaped calamarata pasta). The 80-cover dining room and Hyde Park-facing terrace will open seven days a week for lunch and dinner. The Royal Lancaster London hotel is owned by Thai entrepreneur Jatuporn Sihanatkathakul and part of the Landmark Lancaster Hotel Group.

Donald’s Pies secures new funding, eyes expansion: Cardiff pie and coffee business Donald’s Pies is set to expand further after securing new funding and increasing its production capacity tenfold with the opening of a new kitchen. Founded just 18 months ago by Gareth Owens, the company – which specialises in grab-and-go coffee and handheld pies – has generated almost £250,000 in revenue in its first year of trading. The company has invested in a new in-house kitchen facility, supported by a £10,000 Start Up Loan from the British Business Bank. Following a 12-week build, the new facility will enable Donald’s to scale from producing 25,000 pies a year to 250,000. The business is hoping to open two additional UK stores over the next year, with ambitions to expand across London and the south west. Donald’s also raised £70,000 through a community investment round. Earlier this summer, the business began working with property firm EJ Hales to find new sites and is seeking locations in the likes of Swansea, Reading, Bristol, Bath and London. Owens told Wales News: “Starting out as a pop-up last summer, I couldn’t have imagined how quickly we’d grow. Passion got us started, but it doesn’t pay for equipment or kitchens. Securing the Start Up Loan gave us the capital to bring production in-house and the ability to say yes to opportunities rather than turning them away. There’s no way we would have been able to grow the way we have without it.” Donald’s currently operates from a store in Cardiff’s Quay Street.

JMK Group to open new boutique hotel in London’s Kensington in January: Family-owned JMK Group will open a new boutique hotel in London’s Kensington in January. The 59-room Kensington Hideaway, formerly the Seraphine Kensington, has undergone a “significant transformation” with a “narrative-driven concept that pays homage to the royal borough’s rich literary heritage”. The room categories draw inspiration from the lives and works of celebrated authors including William Makepeace Thackeray, Agatha Christie, T.S. Eliot and P.L. Travers. There will also be a new 35-cover restaurant and bar, open to both guests and locals. General manager Rohit Bisht said: “Following a major investment and a complete reimagining of the space, we’re proud to present a hotel that combines luxury, comfort and a genuine sense of place. Every element has been carefully designed to make guests feel at home while immersing them in the charm and cultural spirit of Kensington.” JMK, which was founded by John Kajani in 2009, owns four hotels in London and four in Ireland.