New Crepe Delicious master franchisee targets 20 UK sites over the next five years as it looks to rebuild the brand here, Liverpool set to be up first: The new UK master franchisee for Canadian crepe brand Crepe Delicious has told Propel she is targeting 20 sites over the next five years as she looks to rebuild the brand here, with Liverpool earmarked for its first site. Founded in Canada in 2004 by chef Oded Yefet, Crepe Delicious has more than 60 international locations. It was first bought to the UK in 2020 by Pheby Food Concepts, which opened a debut location in London’s Leather Lane, but this has since closed and none are currently open. In November, sector consultant Laura Harvey, who founded the Laura Anne Hospitality Consultant six years ago, secured the UK master franchise rights for the brand. She told Propel: “There are currently no operating Crepe Delicious sites in the UK, so this gives us a clean slate and the ability to launch with a stronger, more strategic footprint from day one. My aim is to secure the first UK franchise partner within the next couple of months, with Liverpool as the priority launch city. That said, I’m open to conversations with the right partners in other regions too. Liverpool is at the top of my list as I already work with hospitality clients in the city and know the market well. It’s diverse, has a strong daytime and evening economy, and continues to invest heavily in its food and drink scene. Beyond Liverpool, major regional cities and busy suburban hubs are strong candidates. My plan is to have a minimum of three UK sites open within the next two years. I’ve scaled brands before and multi-site growth is familiar territory, so I expect momentum to build quickly once the first location launches. The brand has significant potential in the UK. My five-year target is a network of around 20 stores, supported by a mix of single-site operators and multi-unit developers.” Harvey already has a strong knowledge of the brand, having previously worked in various roles for previous master franchisee Pheby Food Concepts. She added: “I’ve known the brand for years and have seen first-hand how the franchisor operates. Crepe Delicious performs well globally because it sits at the intersection of two high-growth categories: coffee culture and fast-casual dining. Both continue to outperform traditional restaurant formats as consumers shift towards affordable, social, all-day occasions. The brand’s margins remain attractive, which is important in a climate where operators are battling rising food costs. A simple menu structure, strong streamlined operational systems and global brand support all strengthen the commercial case.” Although seeking single-site franchisees and multi-unit development partners to come on board, Harvey said there is also room for “area developers who want to scale at pace”. Crepe Delicious features in the UK Food & Beverage Franchisor Database, which is exclusive to Premium Club subscribers. The latest edition features 380 companies. 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.

 

Panel about how operators are using data to personalise experiences to be held at 2026 Restaurant Marketer & Innovator European Summit, open for bookings: A panel about how operators are using data to personalise experiences will be held at the 2026 Restaurant Marketer & Innovator European Summit. Richard Tallboy will talk to Kat Schofield, sales and marketing director at Parogon Group, Holly Hilton, marketing director at Market Place UK, and Ria Pattni, director of marketing at JKS Restaurants, about how they are driving repeat visits and create loyalty that lasts. From smarter segmentation to technology integration across booking, delivery and in-venue touchpoints, discover how leading brands are using CRM to serve guests better – and more often. 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.

Labour’s workers’ rights bill passes last parliamentary hurdle and set to become law before Christmas: Labour’s workers’ rights bill has passed its last parliamentary hurdle and is set to become law before Christmas. Lord Sharpe, the shadow business and trade minister, had tabled an amendment to the Employment Rights Bill during its latest stage of parliamentary ping-pong in the House of Lords but withdrew it after a short debate, removing the final block on the bill’s passage. Most of the bill’s measures will require secondary legislation before coming into force. The bill, which applies to England, Scotland and Wales but not Northern Ireland, will give workers access to sick pay and paternity leave from the first day on the job and contains new protections for pregnant women and new mothers. In November, Labour backed down from its plan to give all workers the right to claim unfair dismissal from their first day in a job, but the government will bring in enhanced protections from six months in employment. It is expected to gain royal assent this week. While prime minister Sir Keir Starmer said the development marked a “major victory for working people in every part of the country” it has been criticised by many hospitality leaders. Sector investor Luke Johnson has warned the bill is going to be “deadly” and “needs to be binned” while Spencer Craig, founder of London coffee company Pure, called the measures a “bizarre policy” and “anti-employment” and All Our Bars chief executive Paul Wigham said it will “compound escalating costs” for businesses.

Morrisons facing £17m tax bill after losing rotisserie chicken ‘hot food’ dispute: Supermarket company Morrisons is facing a £17m tax bill after losing a lengthy court battle against HM Revenue & Customs (HMRC) over the charging of VAT on rotisserie chicken. The high court has ruled whole cooked cool-down chickens should be subject to the standard 20% VAT rate for hot food. The dispute relates to changes introduced by the then chancellor George Osborne’s “pasty tax” of 2012. The Treasury initially said food sold above “ambient temperature” should be subject to VAT. The government later decided to apply VAT to food stored in a hot cabinet, while exempting products placed on a rack that are sold either cold, or “incidentally hot” but eaten cold. Morrisons argued its rotisserie chickens should not be taxed because they are either eaten cold or reheated for dinner. The court ruling noted Morrisons sold the chickens in bags with foil lining labelled “caution: hot product”. Richard Nichols, the finance director of Morrisons until January, told the court that research showed 80% of Morrisons customers buying rotisserie chickens ate the chicken cold or for a later meal. Nichols said the chickens were typically bought by people on lower incomes, and two-thirds of customers felt £4.50 was the maximum they would pay, above the £4.40 price at the time of the hearings. With VAT, the price would have risen to £5.28. It is unclear whether Morrisons will immediately increase the retail price of the chicken. Witnesses said after two hours, which is when Morrisons said it took any unsold chickens off display, they had a temperature of between 42C and 45C, whereas a naturally cooling chicken would be at 31.8C. The judge said this showed the products were stored in an environment that retained heat. The ruling concluded: “Morrisons failed to disclose the heat and grease/fluid retention features of the chicken paper bags and the fact cool-down rotisserie chickens were taken off sale after two hours, while they were still well above the ambient temperature and were not on a cooling trajectory that meant they would only be ‘incidentally hot’ when sold.” The ruling also said: “HMRC did not give clear and unambiguous rulings in 2012-14 that cool-down rotisserie chickens were zero-rated, which Morrisons had a legitimate expectation it could rely on.”

 

AIM founder Steve Haslam – ‘we are in danger of losing the independent pub because there is not a level playing field’: Steve Haslam, who founded pub and restaurant operator AIM, had said measures in the Budget mean “we are in danger of losing the independent pub because there is not a level playing field”. Haslam told The FT that his family, which owns seven pubs and restaurants, had already cut its workforce by a fifth this year to cover increasing wage bills and energy costs. He warned the changes to business rates announced in the Budget last month would heap additional pressure on local pubs and fuel more job losses. In some cases, rateable values have doubled or trebled, although a typical increase is about 30%. Pubs are also facing the withdrawal of covid support, which offered 40% relief on rate bills. At the same time, large pub companies are expected to see smaller increases or even a cut in rate bills at some of their biggest establishments. Critics said the change favours larger operators. “We are in danger of losing the independent pub because there is not a level playing field,” Haslam said. “We feel badly let down, particularly when two-thirds of a pint of beer goes to the government in tax. This move is really squeezing the lifeblood out of the industry.”

 

Leadenhall Market set to evolve into London’s ‘leading dining destination’: Leadenhall Market in the City of London is set to evolve into the capital’s “leading dining destination”. Leadenhall Market is one of London’s oldest markets, dating to the 14th century, when it was built on the site of an original Roman forum. The 78,000 square-foot site comprises 41 units, primarily occupied by retail and food and beverage operators. The new strategy by The City of London Corporation will “define a list of elevated occupiers from viral lunchtime spots and prestige wine bars to premium restaurants and retail”. Chris Hayward, policy chairman of the City of London Corporation, said: “Leadenhall Market is one of the City of London's most treasured landmarks, and this next phase of its evolution marks an exciting step in realising its full potential as a vibrant seven-day-a-week destination.” P-Three has been appointed to lead the leasing strategy.

Mexican chef Santiago Lastra to launch debut cook book: Mexican chef Santiago Lastra, who has opened London restaurants Fonda and Kol in partnership with bar and restaurant operator MJMK, is to launch his debut cook book. “Mexican Soul – A New Style Of Cooking” will be released in April. The book shares the foundations of Mexican cuisine through its defining flavour profiles – sour, sweet, spicy, fat, smoky and masa – alongside traditional recipes. There are more than 80 dishes to cook. The foreword has been written by Rene Redzepi, who ran Noma in Copenhagen, consistently ranked as the world’s best restaurant, is to close. Lastra opened Kol in London’s Marylebone, in October 2020, followed by Fonda in Mayfair in September last year.

 

Job of the day: COREcruitment is working with a branded restaurant group that is looking for a general manager. A COREcruitment spokesperson said: “The right person will be naturally visible on the floor, great with guests and brilliant at building teams that actually stick. They will be trusted to run the business like it’s their own – developing people, driving standards and making sure the site is one of the strongest in the patch.” The salary is up to £55,000 and the position is based in London. For more information, email kate@corecruitment.com.

 

Ottolenghi to open in Amsterdam for Dutch debut: London restaurant and deli operator Ottolenghi is to add a second international site to its portfolio early next year with an opening in Holland. The company, which earlier this year made its international debut, in Switzerland, at the Mandarin Oriental in Geneva, is to open in the Conservatorium Hotel in Amsterdam. The site was taken over by the Mandarin Oriental Group last year. The new space – inspired by Ottolenghi Rovi restaurant in London – will form part of the city's iconic glass atrium. Condé Nast Traveller reported the move marks a sentimental return to the city for Ottolenghi’s co-founder Yotam Ottolenghi, who moved there in the 1990s to complete his master's degree before relocating to London in 1997. Shona Campbell, chief marketing and growth officer at Ottolenghi, said: “This one feels particularly special. Our Dutch community is one of the most engaged anywhere in the world – the Dutch buy almost as many Ottolenghi books as London, cook from them with real intent and show up with genuine curiosity. Yotam lived in Amsterdam in the mid-1990s while studying for his master’s, so opening our second international restaurant at the Mandarin Oriental Conservatorium feels especially fitting. The food will follow the same philosophy as our London spots: vegetables at the centre, bold flavours, plenty of ferments and pickles.” Ottolenghi currently operates nine sites under its eponymous brand, including a site in Richmond, south west London, which it opened earlier this year. The group also operates the Rovi and Nopi restaurants in the capital. 

Panmure Gordon analyst – ‘Greggs sits at a crossroads ahead of pivotal January trading update’: Panmure Gordon research analyst Ben Hunt has argued food-to-go operator Greggs “sits at a crossroads” ahead of a “pivotal” January trading update. Issuing a “Hold” note on the shares with a target price of 1,560p, Hunt said: “Bulls are beginning to reengage, arguing the brand remains intact and that margin recovery is achievable through cost rationalisation. We remain sceptical: even allowing for accelerating business-to-business growth and more benign cost inflation, delivering outer-year earnings still requires a sustained recovery in volumes – an outcome we view as questionable. That said, maintaining a short position may also prove volatile, with signs of trading stabilisation in the third quarter and materially easier comparatives into the fourth quarter. The valuation has derated significantly, but whether it is sufficiently compelling to attract new long-only interest remains debatable; valuation-led buying has been a graveyard for many fund managers in the retail sector. Greater strategic clarity from management in 2026 would be welcome, but for now, we would require clearer evidence of durable like-for-like volume improvements to adopt a more bullish stance.”

SpudBros Express partners with EG On The Move to bring concept to petrol station forecourts: Gourmet jacket potato business SpudBros Express has partnered with EG On The Move to bring the concept to petrol station forecourts. The first location opens today (Wednesday, 17 December) at the Frontier Park service station in Blackburn, followed by the Snow Hill service station in Wakefield tomorrow (Thursday, 18 December). These two trial stores are a pre-cursor to an ambitious nationwide expansion. Although the family-run business started out as a potato cart in Preston in the 1950s, after being taken over and rebranded by Jacob and Harley Nelson, it now has locations in London, Liverpool and Sheffield. Nelson said: “By working with brilliant retail operators and passionate franchise owners, we are proving that a humble jacket potato can become a nationally loved brand. I am confident Blackburn and Wakefield are just the beginning of a much bigger journey with EG On The Move.” Salim Hasan, chief operating officer at EG On The Move, said: “SpudBros Express is a business that already has a massive customer following and its operational focus on the menu development, marketing, quality, speed and customer satisfaction aligns perfectly with our own passion for foodservice investment. Working alongside the SpudBros Express leadership and brand team, we anticipate the opening of these two trial stores will be a strong and successful long-term roadside partnership.” SpudBros Express’ franchise growth is being led by Taster, the delivery-only kitchen concept which has more than 30 franchise locations across the UK, alongside Seeds Consulting. At last month’s Propel Franchisor Showcase, Andreas Holmsen van Stalsberg, chief operating officer at Taster, said SpudBros Express is aiming to have 15 locations up and running by the end of 2026, including its debut in Scotland. EG On The Move manages and operates more than 200 concessions offering access to foodservice brands including Starbucks, Subway, Greggs, Popeyes and Chaiiwala.

Total Fitness secures £15m to support growth plans: Total Fitness has secured £15m of new facilities from OakNorth as part of a recapitalisation to support its growth plans. Founded in 1993, Total Fitness operates 16 locations across the north of England and Wales. The OakNorth funding deal, which includes £13.5m in senior debt and a £1.5m revolving credit facility, refreshes existing debt arrangements and creates additional flexibility for Total Fitness to invest. With the refinancing complete, Total Fitness’s expansion includes advancing plans for standalone The Women’s Gym clubs, following the success of purpose-built spaces introduced alongside existing clubs. The group has also completed an extensive refurbishment plan across its estate, with recent upgrades in Bolton, Sefton, Wrexham and Lincoln, and is currently completing an investment programme to upgrade its main gym floor in Wilmslow. Tom Rayner, chief financial officer at Total Fitness, said: “This recapitalisation marks an important milestone for Total Fitness, creating a well-invested platform for the next phase of our growth. We are committed to continuing our investment in our people, our facilities, and the overall experience we offer members.”

 

Wahaca hires Rupi Zani as head of people and culture: Mexican restaurant business Wahaca has hired Rupi Zani, formerly of Cote and PizzaExpress, as its new head of people and culture. Zani joins the 14-strong Wahaca after spending more than two years at Cote, including 14 months as its business integrity director. Prior to that, she spent 20 years at PizzaExpress, which included spells as its quality and safety director and safety and well-being director. Speaking in September, Wahaca managing director Gemma Glasson said the biggest challenge the brand faces is “we’re just not seeing that consistency in understanding what tomorrow’s going to look like”. Glasson said: “You want to build up some momentum and know what’s coming your way – and whether it’s something that happens through intervention from the government or otherwise, we’re just not seeing that consistency in understanding what tomorrow’s going to look like.”

Birds – extreme weather and global supply chain issues have forced price increases, seven-day trading attracting ‘many’ new customers: East Midlands bakery business Birds has said extreme weather and global supply chain issues forced price increases during the year to 31 December 2024, but that new seven-day trading patterns are attracting “many new customers”. The 62-strong business reported turnover of £35,380,035 for the year, up from £33,595,033 in 2023, while its pre-tax profit dropped from £3,883,972 to £2,684,457. Dividends of £3,508,772 were paid (2023: nil), and post year end, it anticipates paying interim dividends of £3m (2023: £1m). Director Lesley Bird said: “In the past year, we have seen a consistent level of customer visits despite the high street struggling. However, we have faced intense pricing pressure due to extreme weather and the global supply chain particularly affecting chocolate prices. This has forced us to increase our sales prices in order to maintain the high quality of our products. Despite these challenges, we have achieved a 5.4% increase in turnover compared to the previous year. As a major change to our trading, we now trade seven days a week in many stores, and Sunday trading is attracting many customers new to the brand. Despite facing significant challenges in the form of ingredient price inflation and utility cost increases, we're pleased to report a pre-tax profit for the year of £2.7m (2023: £3.9m), a testament to our commitment to delivering quality. Our dedication to quality has remained unwavering even in the face of these obstacles, and we're confident that our efforts will continue to yield positive returns in the future.” Post year end, managing director James Bird said 2025 has seen a “strong commercial performance”, with growth in its lunch range and hot beverages categories and more than a million sausage rolls sold. The year also saw new openings in Ruddington and Ashbourne, while stores in Allenton, Nottingham, West Bridgford, Arnold and Radcliffe have been modernised to align with the refreshed brand identity.

 

Amorino opens in Oxford: Italian gelato brand Amorino has opened in Oxford for its 41st UK site. It has opened at 24 Cornmarket Street, in a former Burger King unit owned by Jesus College. The college plans to convert the upstairs of the building into student accommodation. Hubert Attali, Amorino’s UK master franchisee, said: “Amorino has opened at 24 Cornmarket Street, Oxford – a prime, high traffic spot in the heart of the city. This new store is part of our broader expansion plan, which aims to have 100 locations nationwide by 2030.” Amorino is also set to this month open in an empty unit at 3 Queens Road in Bristol. A site in Newcastle is also set to open soon, while further locations in London’s Fulham Road, Henley-on-Thames, Cheltenham and Chelmsford are in the pipeline.

 

Pret expands link up with Exultant Group to 25 sites: Pret A Manger has opened its latest site, in Eldon Square in Newcastle – which marks the brand’s 25th opening with franchise partner Exultant Group. The 100-cover site has created 15 jobs. Sam Otterburn, head of franchise at Pret A Manger, said: “We’re excited to open a new shop in Newcastle in Eldon Square with our longstanding franchise partner Exultant Group.” Earlier this month, Exultant Group, which was founded in 2014 by Mizan Syed and is also a Pizza Hut Delivery, acquired fellow Pret franchisee Joy Brands and its seven sites. Joy Brands was a subsidiary of The Chesterford Group (TCG) – which owns and operates a fast-growing chain of multi-branded fish and chip takeaways, restaurants and virtual kitchen brands throughout the south, south east and south west of the UK. TCG signed up as Pret’s first franchisee in 2021, as the brand looked to expand into the regions, and opened seven Pret sites across Essex, Cambridgeshire and Hertfordshire.

Street food operator outlines future expansion plans, reveals more detail on new Manchester venue: Street Food Holdings, which is behind the Edinburgh Street Food venue and is raising funds to open a site in Manchester, has outlined its plans for future expansion. The company, which is owned by entrepreneur Andrew Marshall and Ben MacMillan, has identified sites in Birmingham, Glasgow and Cambridge and said it has “researched” locations in Dublin, Bristol and Dubai. Street Food Holdings opened Edinburgh Street Food in 2023 and features 11 traders, three bars and 700-plus seats across 8,900 square-foot of internal space. The business is aiming to raise funds on crowdfunding platform Crowdcube to support the new venture in Manchester, which it has revealed further details about. Work will begin in the first quarter of 2026 on the site, which will see a warehouse near Piccadilly station converted. The venue has a 20-year lease and will feature a 32-seat cinema and games room, and a 192-room connected aparthotel where Street Food Holdings will provide room service and breakfast. Manchester Street Food is set to open in the summer with £500,000 already committed to the project off-platform. The crowdfunding campaign has raised almost £60,000 to date.

 

Burger & Lobster to test menu innovations with Uber Eats partnership: Burger & Lobster has partnered with Uber Eats to accelerate delivery growth and test menu innovations. The 19-strong business said it will use Uber Eats as a test bed for new and exclusive dishes, giving customers first access to “delivery-only menu items inspired by its most-loved classics”. The company said the move marks a major step in Burger & Lobster’s growth strategy, as the brand looks to “bolster its delivery capabilities and reach new customers wherever they are”. Hannah Williams, marketing director of Burger & Lobster, said: “Our mission has always been to make dining more fun and accessible, without compromising on quality. Partnering with Uber Eats gives us the tools to take that mission further – expanding our reach, enhancing delivery operations and innovating through new dishes tailored for at-home dining. We’re excited to bring even more creativity and indulgence to our customers.” Saskia van der Post, head of EMEA at Uber Eats, said: “Burger & Lobster is one of the UK’s most iconic restaurant brands, and we’re thrilled to welcome it to Uber Eats as it launches an exciting new delivery selection. This partnership is about more than delivery; it’s about helping Burger & Lobster grow, innovate and connect with new audiences through our platform. By testing and launching new dishes exclusively on Uber Eats, it’s giving customers something special: first access to fresh, exciting menu creations they can’t get anywhere else.”

Wendy’s franchisee Blank Table opens site at West Midlands’ Merry Hill shopping centre: Wendy’s franchisee Blank Table has opened a site at the Merry Hill shopping centre in the West Midlands. Blank Table has launched the restaurant in a 1,712 square-foot unit at Eat Central after agreeing a deal with asset manager Sovereign Centros from CBRE. The opening is an 11th Wendy’s for Blank Table. Managing director Carl Morris said: “Our aim is simple: great-tasting food, prepared fresh, served by a friendly team who care about every guest. Merry Hill is a fantastic location for us.” In February, Propel revealed Blank Table, which was one of the first franchisees for Wendy’s after the US brand returned to the UK in 2021, was seeking to expand its footprint across the Midlands and targeting locations in areas such as Stafford, Coventry, Walsall, Oldbury, Wolverhampton, Halesowen and Birmingham. Joining Wendy’s at Eat Central’s 1,200-seat dining area is KFC, which is opening a 1,328 square-foot restaurant. Both brands join Eat Central on the Upper Mall. JLL, Time Retail Partners, and Font Real Estate represent Merry Hill.

 

PPHE Hotel Group secures new £88m facility for London property: PPHE Hotel Group has refinanced a facility relating to its Park Plaza Victoria London hotel. The new £88m facility has been arranged by Santander UK and Abn Amro Bank NV and is part of an ongoing programme for the long-term refinancing of certain of the group’s assets following the refinancing of Park Plaza London Riverbank in November. This new facility for Park Plaza Victoria London replaces the existing facility with Barings LLC, which matures in the first quarter of 2026. The new facility is for a term of five years and will bear a floating interest rate, of which 90% is hedged at an all-in rate of 3.9%. This compares with an all-in fixed rate of 3.42% that applied under the existing facility. PPHE Hotel Group chief financial officer, Daniel Kos, said: “Park Plaza Victoria London was one of the group's first London hotels and has been a strong contributor since opening in 2001. The hotel is currently undergoing a capex investment programme, which will see all guest rooms upgraded in the first half of 2026. The new facility supports our overall ambition of driving value for our shareholders and delivering an outstanding guest experience.”

Yorkshire McDonald’s franchisee sees turnover rise but profit halved: Yorkshire McDonald’s franchisee Beech Restaurants saw its turnover rise but profit halved in the year to 31 December 2024. The company, founded in 2015 by Richard Marcroft, reported turnover of £21,065,157, up from £20,551,397 in 2023. But a rise of almost £1m in administrative expenses saw its pre-tax profit fall from £501,443 to £237,421. Dividends of £61,000 were paid (2023: £54,000). Marcroft said: “During 2024 the gross margin has increased from 64.1% to 65.8% and is in line with expectations. Operating profit decreased by £0.2m to £0.4m. The benefit in gross margin has been eroded mainly by higher labour costs. The financial position of the company remains healthy with the balance sheet showing net assets of £1.1m, an increase of £0.1m. This is primarily because of the profit generated in the year. Food cost inflation continues to be a challenge, particularly due to rising beef costs. This, combined with increases in the national living wage and employer national insurance costs and ongoing high utility costs, has led to inflation in menu board prices to customers. The directors consider that the results for the period to be satisfactory and are confident that the company will continue to trade profitably in the future. The continuing profitability has left the company in a sound financial position at the end of the year and is in line with expectations. The company also plans to acquire more restaurants should the opportunity arise.” Post year end, the company has more than doubled its footprint. In April 2025, as previously reported, it acquired a portfolio of four restaurants in Goole, Selby, Shiptonthorpe and Thorne. It followed this in July 2025 by opening a new restaurant in Old Malton – the first of two McDonald’s restaurants to be submitted as part of the UK Green Building Council’s (UKGBC) Net Zero Pilot Scheme, where McDonald’s is working to reduce embodied carbon within the construction sector.

Padel concept expands to the south west for sixth site: Padel concept Padel People has expanded to the south west for its sixth site. Padel People has opened its latest facility in Corsham’s Leafield Industrial Estate, between Bath and Chippenham, adding to a network that stretches from Boston to Basingstoke via Sedlecombe, Shepton Mallet and Wimbledon. Plans for the Corsham site include four indoor doubles courts and two indoor singles courts, all with professional grade surfaces and lighting, to allow year-round play. Currently in planning are an additional three outdoor courts, reports Insider Media. George Sandbach, co-founder of Padel People, said: “We want our new Corsham facility to serve residents across Wiltshire who have previously had limited access to padel courts.”

 

The Clink wins competitive tender process to retain restaurant at London’s HMP Brixton: The Clink Project – the charity that aims to reduce reoffending by providing vocational training in hospitality – has won a competitive tender process to retain its restaurant at HMP Brixton in London for a further five years. Donna-Marie Edmonds, chief executive of The Clink Charity, said: “It is no secret that 2025 has been a difficult year, not only for The Clink, but also for the wider charity sector – and indeed for the Ministry of Justice. What is so clear, from the 11 years The Clink at Brixton has been operational, is that it rebuilds lives, reduces reoffending, and changes perceptions as to what people in prison can achieve. We take our responsibility as custodians of this pioneering and special programme very seriously, and we look now to the future by continuing the crucial work The Clink was founded to do.” The restaurant is the only one in Britain where the public can eat food cooked and served by prisoners who are trained in hospitality and culinary skills as part of their rehabilitation. 

 

Boutique fitness studio concept to expand to Liverpool for third site: Boutique fitness studio concept Ryde is to expand to Liverpool for its third site after raising £500,000. Ryde, which offers immersive classes and bespoke membership options, is preparing to launch at Old Haymarket in Liverpool city centre. The launch follows previous openings in Leeds and Manchester, reports Insider Media. The funding round was led by investor and chairman Richard Flint, with Addleshaw Goddard advising. Ryde founder and chief executive Kyle Harris said: “Along with our investors, we’re excited to bring the Ryde ethos to a new community and continue our mission to transform the UK fitness landscape. Our journey has been defined by building strong communities and providing a refined, personalised fitness experience, and we believe Liverpool is ready for Ryde.”

 

Cheshire hospitality group secures £275,000 funding to help launch new food hall in Glossop: Cheshire hospitality group The Hospitality Collective has secured £275,000 in funding to help launch a new food hall in Glossop. The funding, from River Capital, will help get MHV Glossop – a multi-purpose market hall featuring 18 retail units, seven independent food concessions, a 150-capacity wedding and events space and a 200-seat outdoor bar area – off the ground. The funding will also be used for strategic improvements at the group’s other businesses – wedding venue Larkspur Lodge in Knutsford and catering business Fork and Field Catering. The Hospitality Collective is led by Richard Walker and Matthew Mooney. Walker said: “This investment enables us to enhance our existing venues while launching an exciting venture in Glossop that will regenerate the town centre and create significant employment opportunities. The market hall brings together exceptional independent operators.”

 

Kent Mexican restaurant concept closes its last site, to be replaced by shawarma and falafel grill: Kent Mexican restaurant concept Tacos Locos has closed its last site, with the Canterbury unit to be replaced by a shawarma and falafel grill. Tacos Locos has operated out the former Bull Inn site in the city’s St Peter’s Street since 2009 but has now closed. Tacos Locos also previously operated sites in Maidstone and Sittingbourne. An application submitted to Canterbury City Council show its new bosses will rebrand the restaurant as Dubai – a shawarma and falafel grill. The plans have been lodged by Diare Omer Khader, who also runs A Star Tyres in Chatham. Kent Live reported Musa Kivrak, the owner of Tacos Locos, has long attempted to move on from the site, having listed the lease for its Canterbury and Sittingbourne locations for £90,000 in 2021.

 

New distillery is to open in East Lothian: A new distillery is to open in East Lothian in Scotland. Eydent Distillery, to be based at East Mains near Ormiston, has received planning permission from East Lothian Council to convert two redundant farm buildings into a whisky distillery and cask storage facility. The site will focus primarily on producing malt Scotch whisky, alongside small-batch gin and other spirits. Annual production is expected to reach around 140,000 bottles. The distillery is being developed by founders Jack Mayo and Ollie Salvesen, who bought the site in January last year. Mayo said: “We chose East Lothian as the best barley in Scotland grows here; we want to highlight the quality of this barley and let its flavours shine through. We are challenging every assumption about how whisky can be made. Eydent Distillery will become East Lothian’s second whisky distillery, joining Glenkinchie Distillery at Pencaitland.