Starbucks to expand premiumisation offer: Starbucks is set to expand its premiumisation offer in 2017, which the brand said would open up new avenues of growth. Chairman and chief executive Howard Schultz revealed what was essentially a trickle-down plan for more-premium branding, stemming from the opening of its Roastery concept in Seattle in 2014. The Roastery in Seattle has seen sales increase 24% over the prior year, with an average ticket four times the level of a typical Starbucks store. The second Roastery is scheduled to open in Shanghai in late 2017, followed by more locations in New York and Tokyo in 2018. A Roastery will come to Europe in 2019. Schultz said he envisaged 20 to 30 Roastery units in various cities around the world, reports Nation’s Restaurant News. Those units will define the path for the next layer of premiumisation with the opening of Starbucks Reserve stores, beginning in 2017. Reserve units, a modified version of the Roastery, will also serve small-batch coffees using more-premium brewing methods, along with food from the recently acquired Milan-based bakery-cafe Princi. Schultz said the Starbucks Reserve format was expected to deliver two times the financial performance of a traditional Starbucks and would represent a new significant growth opportunity, with the potential for 1,000 or more locations. Reserve Bars are currently in 12 traditional Starbucks units in New York, Chicago, Atlanta, Baltimore and Boston. Schultz said Reserve Bars could ultimately appear in about 20% of Starbucks’ traditional units. Schultz added: “We think we are sitting on an opportunity to not only elevate the equity of the brand but drive incrementality in existing Starbucks stores and create a growth platform for the company, domestically and internationally.”

Ten more places released for Propel and ALMR Las Vegas study tour: Ten more places have been released for the Propel and Association of Licensed Multiple Retailers (ALMR) Las Vegas study tour, which takes place between Saturday, 25 March and Tuesday, 28 March 2017. The trip provides two food study tours, where delegates can explore the hottest concepts in Vegas, as well as two early-evening bar tours led by James Hacon. The trip also includes three nights’ stay at the MGM Grand Hotel, two hosted dinners, and the chance for delegates to explore Vegas at their own leisure. Propel managing director Paul Charity said: “This is a fantastic opportunity to gain a valuable insight into the trends and concepts that are shaping Vegas and leading the way in the US market, which will no doubt provide fresh ideas and inspiration for delegates.” For more information or to book, email Jo Charity at jo.charity@propelinfo.com or call 01444 810304.

BII People and Training Conference fully booked, waiting list now in operation: The BII’s People and Training Conference on Monday, 21 November at Bafta Piccadilly is now fully booked and a waiting list is being run. The speaker schedule can be found here. Operators can book free places by emailing Anne Steele on anne.steele@propelinfo.com. Tickets for suppliers cost £149 plus VAT. Bookings have also opened for the National Innovation in Training Awards (NITAs), taking place in the evening at Cafe de Paris. Tickets for the evening event cost £150 plus VAT and can be booked by emailing jo.charity@propelinfo.com

Operators urged to be more transparent when defining local produce on their menus: Operators have been urged to be more transparent when it comes to defining local produce on their menus following a new survey. The findings by guest experience management experts HospitalityGEM (soon to be rebranded as HGEM) showed almost three-quarters (72%) of diners cited local ingredients as the most important factor when choosing where to dine out. That figure rose to 81% when diners from Scotland, Wales and Northern Ireland were asked if the use of local ingredients would make them more likely to visit a restaurant. Furthermore, the reason for choosing a dish with locally sourced ingredients was cited as “to support the local economy” by more than half (57%) of diners. The survey identified, however, that diners were looking for operators to be more transparent when words such as “provenance”, “local” and “artisan” were used on their menus. HospitalityGEM managing director Steven Pike has offered five tips to help operators. These are – highlighting how local “local” is and shouting about their offering using chalkboards and point-of-sale notices combined with online content to help explain terminology and improve diners’ understanding of what “local” really means. He also said operators should emphasise the quality of local produce to justify an increased spend because many diners may associate lower distribution costs with food on their doorstep. Operators should also “start the story online”, after 74% of respondents said they used social media to influence a purchasing decision, which extended to where they eat and drink as well. Pike said operators should ensure staff were “in the know”, with diners looking for genuine claims when opting for local produce. He added: “The data we’ve collected illustrates the psyche of diners in relation to local produce and what influences their decision when choosing where to eat. There are many ‘buzzwords’ for diners when reading your menu, with various recent pieces of research highlighting the importance. However, don’t be too haphazard in the use of these terms, or diners may begin to question the transparency of your business and the true value of what’s on their plate.”

London loses top spot for foreign investment in hotel sector but regional cities on rise: London has lost its top spot on a list of the most attractive cities for inbound hotel investment after two years of leading the table, but investor interest in Britain’s regional cities is on the rise. The UK capital was toppled by Amsterdam as Europe’s most attractive destination for foreign investment, according to a new survey of industry leaders, which also predicted a recovery in mergers and acquisitions next year following a lull in deals in 2016. The research, by business advisory firm Deloitte, said that while foreign investment in London may have slowed compared with the rest of Europe, the UK’s regional cities are set for a surge in fresh investor interest. Deloitte estimated regional cities attracted a record £8bn in transactions last year and will continue to grow as investors look to take advantage of the weaker sterling, reports The Telegraph. Almost half of the survey respondents said Edinburgh was the most attractive hotel investment destination in the UK outside London, closely followed by Manchester, which attracted 46% of respondents compared with 40% last year. The greatest surge in interest was in Birmingham, which was backed by 22% compared with 9% last year. Two-thirds expected China to dominate foreign investment into Europe’s hotel sector next year, compared with little more than half a year ago, followed by North America with 47%.

Hospitality recruitment app is biggest mover by percentage raised on Seedrs: Placed App, which matches candidates with hospitality venues, was the biggest mover in terms of percentage raised last week on crowdfunding platform Seedrs. The company, founded in July by Jennifer Johansson and Natalie Chasaay, is offering a 7.82% equity stake as it looks to raise £85,000 to develop the product. So far, it has raised £177,785 from 59 investors and is “overfunding”. The pitch states: “The turnover of hospitality staff in junior to mid-level positions is staggeringly high, meaning venues are constantly recruiting new staff but with current methods being either expensive, ineffective or both. Placed aims to solve this issue and relieve these pain points by using advanced technology to immediately match suitable candidates to venues in one centralised, easy-to-use platform inclusive of interview scheduling, direct messaging, rating systems and shortlists. We have removed CVs by ensuring candidates create profiles, including previous positions held, as well as personality information, education and a profile picture. Having already proven the concept and signed up 131 venues, we now require funding to attract quality, eager jobseekers in creative and innovative ways. We also need to continuously improve our product and service to prepare for national and international scaling of the business. The proceeds from our Seedrs campaign will be used on marketing, developing the app and back office, and additional team members to grow the company accordingly.”

Young’s buys Bristol harbourside restaurant: London pub retailer Young’s has bought Bristol harbourside restaurant Riverstation. The company has acquired the venue in The Grove after the independent owners decided to retire and sell the business after 19 years of trading. Young’s will take over the restaurant on Monday, 14 November and it is believed it will be operated under its gastro-pub division Geronimo Inns. Riverstation restaurant manager Jarryd James told the Bristol Post: “I understand Young’s is not looking to change any element of the business until the new year so, until then, it will be very much business as usual.” He said all existing Riverstation bookings, including those over Christmas, would be honoured and all members of staff would be retained in their current roles. Riverstation opened in December 1997 in the former river police station between Severnshed and The Thekla. It was started by John Payne and Shirley Anne Bell, who also launched Montpelier restaurant Bell’s Diner in 1976. They were later joined at Riverstation by chef Peter Taylor, who left the business last year to run the Auberge de Chassignolles hotel in France.

Jumeirah Restaurant Group to close The Ivy franchise in Dubai: Jumeirah Restaurant Group, the franchisee operating The Ivy in Dubai, will close the venue at Jumeirah Emirates Towers at the end of the year. The venue will host The Last Night of The Ivy farewell evening on New Year’s Eve, when its five-year lease comes to an end. Emma Banks, general manager of Jumeirah Restaurant Group, told The National: “The Ivy in Dubai has established a well-deserved following of loyal diners and this hugely popular restaurant has been a feather in the Jumeirah cap for the past five years.” Last month The Ivy brand, owned by Richard Caring’s Caprice Holdings, opened its seventh London site, in St John’s Wood high street, and applied to open a 150-cover site in Marlow, Buckinghamshire, which would be its second venue outside the capital after September’s opening in Bristol. The other Ivy sites in London are in Wimbledon Village, the West End, Kensington, Chelsea, Covent Garden, and Marylebone.

Di Maggio’s to invest £2m in new Edinburgh site: Scotland’s largest independent restaurant chain Di Maggio’s is to invest £2m in a new site in Edinburgh. The company, founded by Tony Conetta and Mario Gizzi in 1985, is opening a 200-cover restaurant and bar at The Registers – a redevelopment of the former Royal Bank of Scotland headquarters in St Andrews Square. The lease terms were not disclosed and work on the restaurant is expected to begin in October 2017. Conetta told the Daily Record: “This is an incredibly exciting project for us in an iconic building and location. The banking hall is rich in history, for the capital and Scotland as a whole, and by carefully retaining and restoring the many original features we will bring this heritage to life. Our luxury restaurant and bar offering will have a Scottish influence at its heart and will make a significant contribution to Edinburgh’s vibrant food and drink scene.” Property developer Chris Stewart Group unveiled plans in July to create 50 luxury serviced apartments as well as a 200-cover bar and restaurant, retail outlets and a gym at the site. Chief executive Chris Stewart said: “The ambition The Di Maggio Restaurant Group has for the space, both in terms of design and quality offering, is a perfect fit for The Registers.” The Di Maggio Restaurant Group operates venues under the Di Maggio’s, Café Andaluz, Amarone, Atlantic Brasserie, Barolo, Cadiz and The Anchorline brands.

Former Claridge’s chef to open restaurant concept Perilla in Newington Green next week: Chef Ben Marks, who has worked at Claridge’s, The Square, and Noma, and Matt Emmerson, formerly of London-based restaurant company Polpo, will launch new concept Perilla in Newington Green, north London, on Tuesday, 15 November. The move follows acclaimed residencies at Palm 2 in Clapton and Platform 1 in Dulwich. Marks has devised a menu of seasonal dishes featuring his “modern interpretation of classic European ingredients”. The new restaurant is on the corner of Newington Green and Green Lanes, with the space designed by Red Deer Architects. Many of the furniture and fittings will be vintage pieces, while tables will be crafted from upcycled barn doors. Perilla will offer an a la carte and five-course set menu, with dishes including seaweed bread brushed with roasted lamb fat; roast kale with cod roe; cuttlefish bolognese; and preserved plum custard. Emmerson will run front-of-house and the bar, overseeing a wine list from Europe’s classic regions, cocktails with a focus on gin from small batch distilleries, and Perilla’s own infusions, which will be visible in jars behind the bar. Emmerson said: “We are incredibly excited to be opening Perilla. We want to bring our twist on fine dining out of expensive, traditional restaurants and make it accessible, affordable, and informal.” Perilla is being backed by a team that includes Philip Howard, of Elystan Street, Martyn Nail, executive chef of Claridge’s, and Thomas Kochs, managing director of Café Royal.

Tony Macaroni to take over iconic Dundee restaurant: Scottish restaurant company Tony Macaroni is set to take over iconic Dundee restaurant Papa Joe’s. The venue in Whitehall Street, which offers Italian-American food, will close at the end of the year, with Tony Macaroni, which operates 11 venues across Scotland, set to take over the unit. Papa Joe’s owner Mark Crawford, whose grandfather started the business in 1933, told the Tele: “The plan is for us to be taken over by Tony Macaroni. The restaurant is currently busy consulting with staff about how the takeover would work best for everyone. The owner feels it’s very important to listen to what everyone thinks.” Tony Macaroni opened its first venue in 2007 in East Kilbride. In August, the company acquired The Byre pub restaurant in East Kilbride from G1 Group and is also set to open a takeaway, Tony2Go, in the town. The company also operates restaurants in Dunfermline, Motherwell and Livingston, as well as a number in Glasgow and Edinburgh, with another planned for a former Blockbusters store in Irvine. Papa Joe’s also operates a restaurant in Stirling.

JD Wetherspoon opens delayed £3m hotel upgrade in Grimsby: JD Wetherspoon has opened its delayed £3m upgrade of the Yarborough Hotel in Grimsby after work was halted earlier this year because of problems with its Victorian ballroom ceiling. The company has converted the first, second, and third floors above the Bethlehem Street venue into 36 bedrooms. The original February opening was delayed as Historic England had to approve any alterations made to the listed building. JD Wetherspoon area manager Joe Sanerson told the Grimsby Telegraph: “As a company this is where we want to be in terms of developing our buildings as hotels, and as we do this we are also revamping the pubs so we can maximise the experience for the customer as well. Obviously at the same time we have closed the Ice Barque (in Grimsby), so we would love to invite customers from there to enjoy this Wetherspoon’s.” Meanwhile, the company is about to start its £2m conversion of a shop in St Ives, Cambridgeshire, into the Swan and Angel pub. Work has also been hit by delays following an application in October 2015. In April this year, JD Wetherspoon successfully overturned a planning condition requiring it to install a noise meter in the beer garden. Work is scheduled to start on Monday, 14 November with the pub set to open in April.

Vineet Bhatia opens flagship restaurant in Chelsea: Vineet Bhatia, the first chef to claim a Michelin star for Indian cuisine, has opened a restaurant in Chelsea, west London. The restaurant – Vineet Bhatia London – is set in a Georgian townhouse in King’s Road. It becomes the tenth restaurant in Bhatia’s portfolio, which includes venues in Geneva, Saudi Arabia, Mumbai and Dubai. Mumbai-born Bhatia, who received a Michelin star in 2001 for his Kensington restaurant Zaika, has opened Vineet Bhatia London as his flagship restaurant. The venue features a 32-seater restaurant as well as two private dining rooms, reports Luxurious Magazine. The restaurant combines influences stretching back to his childhood in Mumbai through to his current home in Chelsea. The decor features a palate of light greys with splashes of colour, while the menu marries eastern and western influences to “challenge and evolve the perception of Indian cuisine”. The site also includes a small bar with an extensive wine list that has been paired to match each course.

HMSHost launches first global airport app to give travellers access to its food and beverage offering: Contract caterer HMSHost has launched the first global airport app to give travellers access to its food and beverage offering. It has partnered with global airport app Flio and is available at more than 50 HMSHost International point of sales at major airports worldwide. Flio offers HMSHost a platform to communicate directly to its customers on relevant moments. It gives customers an insight on where to find their preferred places to eat or drink at an airport and benefits such as promotional coupons. The partnership has launched with HMSHost locations such as Starbucks and Leon at Amsterdam Airport Schiphol, in the UK (four airports), and the Pier Zero in Helsinki. HMSHost International marketing and communications director Marlijn van Straaten said: “The Flio app provides a complete offering, including information about airport food and beverage, which is crucial to us and indispensable in the travellers’ experience. Our partnership with Flio represents an important first step in HMSHost’s omni-channel strategy to get in touch with travellers through as seamless an experience as possible. We know travellers often lack knowledge about the options they have at an airport and end up in a restaurant that is nearest to them rather than their preferred choice. Offering relevant information on the food and beverage offering at airports via Flio takes away that friction and, at the same time, contributes to our objective to make travellers’ time at airports as efficient and enjoyable as possible.”

Comptoir Libanais to open Leeds site next week: Comptoir Libanais, the Lebanese canteen specialising in fresh Middle Eastern dishes, will open a site in Leeds next week. The company will open the venue at Trinity Leeds Shopping Centre on Tuesday, 15 November. The venue will also feature the Comptoir Libanais Souk Shop, selling a range of imported foodie gifts, handcrafted accessories, spices and sweets, reports The Business Desk. Last month, Comptoir Libanais chief executive Chaker Hanna told Propel the company has the foundations in place to execute its “measured” expansion plans as it plans to grow the brand in London and the regions. Comptoir Libanais has 17 sites, with further restaurants set to open next year in Oxford and Reading.

Five Guys launches second Leicester restaurant, fifth tie-up with L&G: Better burger brand Five Guys has opened a 2,000 square foot unit at Legal & General’s new Meridian Leisure Park development in Leicester. Five Guys joins Casual Dining Group brand Bella Italia as well as The Restaurant Group-owned Frankie & Benny’s and Chiquito at the complex, while the opening is the second Five Guys site in the city. The latest opening is the last of five the company signed to open at Legal & General sites, with the others already operating in Aberdeen, Sheffield, Dundee and Ashton-under-Lyne, amounting to roughly 10,000 square feet in total. All five lettings were agreed on 15-year leases. Legal & General fund manager Andrew Ferguson said: “Three of the new sites are already trading well and have collectively raised the tone of their schemes to great effect. We continue to see demand for a diverse and high-quality food and drink offer throughout the leisure sector.” Five Guys was founded in Virginia in the US in 1986 by the Murrell family, and opened its first UK restaurant in Covent Garden in 2013. It operates more than 50 restaurants in the UK, including its other Leicester outlet in Cheapside, which opened in October 2015.

Social entrepreneur to launch live music venue in Nottingham offering opportunities for trainee chefs: Social entrepreneur Robert Howie-Smith has had plans approved for a new live music venue in Nottingham’s Creative Quarter, which will include opportunities for trainee chefs and kitchen staff. The entrepreneur runs the Howie Smith Project – a charity that takes derelict spaces and redevelops them for the artistic community to use. The 150-capacity Hub@The Corner, on the corner of Stoney Street and Warser Gate, will host stand-up comedy, literary and spoken word events, live music, live art and small-scale performance theatre. During the day, the space will also provide an opportunity for trainee chefs and part-time kitchen employees to practise and develop their skills, The Business Desk reports. It will also serve as a mid-size conference space for meetings, workshops, rehearsals and presentations, and as a co-working space and hub for creative professionals. The Project runs venues such as City Arts, The Nottingham Writers Studio, and Oriel Chambers Courtyard in Nottingham as well as Sixty-Eight Humberstone Gate in Leicester.

Papa John’s UK unveils 2017 incentive programme: Papa John’s UK has announced its incentive package for new franchisees in 2017. Special deals on marketing, equipment and discounted royalties are on the table for qualifying franchisees that set up stores within the next year. “By offering a helping hand right at the outset, our aim is to provide franchisees with all the right ingredients to enable them to taste success quickly,” said Papa John’s business development manager Anthony Round. “Many of our franchisees start out with just one store and go on to open multiple Papa John’s. We now have almost 350 stores in the UK and we are still growing rapidly. The benefits of our franchisee incentive deal for 2017 specifically include a 15-month royalty reduction programme, a free  pizza oven (subject to terms and conditions) plus a marketing launch package provided by Papa John’s. This targeted support has been specifically designed to help franchisees in their first year of trading in order to improve cash flow, reduce capital spending and drive sales from day one.”

Pod adds bao buns to menu to mark beginning of ‘food revolution’: London-based healthy eating brand Pod has introduced three bao buns to its menu to mark the beginning of its “food revolution”. The company has added its healthy twist to the Asian street food, traditionally steamed and filled with protein and sticky sauce. The buffalo chicken is paired with colourful slaw and crispy onions; the smoked miso tofu is served with slaw and spicy seeds, while the barbecue pulled pork bun includes edamame beans, peas, kale, chilli and crispy onions. The range is available throughout the company’s 24-strong estate. Pod executive chairman John Postlethwaite said: “These buns are incredibly delicate to get right and training the entire company in how to make them to Pod’s meticulous standards has been a rewarding challenge. Our thorough training programme and heavy investment into state of-the-art equipment in each of our restaurants means we can now offer this latest food frenzy to our customers in a matter of minutes. Once again, Pod is bringing the latest international food trends to the capital.”

Lobos Meat and Tapas starts expansion with Soho site: Lobos Meat and Tapas, which launched last year in Borough Market, has started expansion by opening its second London site, this time in Soho. The new, 80-cover venue has opened in Frith Street and is spread across three floors on the former site of Top Dog Diner. Lobos specialises in meat, with a focus on Iberico pork, which comes on a sharing platter with different prime cuts of the free-range, acorn-fed, prized pig. Lobos Meat and Tapas was founded by Roberto Castro, Joel Placeres, Ruben Cortés and Ruben Maza, who first met while working together in London tapas restaurant Brindisa. It is backed by Singaporean restaurateur Ellen Chew, who also runs Rasa Sayang in London’s Chinatown; noodle bar Noodle Oodle in Bayswater; hand-pulled noodle kiosk Lotus Leaf in Stratford; and Japanese teppanyaki eatery Chikara in Shepherd’s Bush. The team plans to open another one or two outlets and, if all goes well, Chew could look to take Lobos back to Singapore.

Yorkshire-based Ambiente Tapas opens fourth site, in Hull: Yorkshire-based independent tapas restaurant Ambiente Tapas has opened its fourth site, this time in Hull. The company, which offers “gourmet Mediterranean tapas with a Yorkshire twist”, has opened the venue in Humber Street. Ambiente Tapas is inspired by traditional Spanish tabancos, an Andalusian mix of taverna and wine shop, where people can enjoy a drink and some tapas before buying wine in bulk. Head chef Gäel Soulard has created more than 30 hot tapas dishes, including some cooked in a Josper charcoal-fired grill and oven. On its website, the company states: “Our Hull site is nestled in the heart of the Fruit Market in a former fruit and veg warehouse. While the exterior retains a touch of the building’s past, the interior has been transformed into a contemporary, vibrant and energetic space. For those summer days, our outdoor seating area overlooking the marina will whisk you away to the Mediterranean.” The opening marks the first of many new businesses that will operate in Humber Street as part of the former market’s £80m regeneration, which has been unveiled as part of an “urban village” vision for the area. Ambiente Tapas operates two sites in York and one in Leeds.

Living Ventures planning to convert Olive restaurant in Liverpool to Blackhouse brand: Living Ventures has applied to convert its Olive restaurant and bar in Liverpool into the company’s Blackhouse seafood and steakhouse brand. As well as rebranding the venue in Castle Street, the company is looking to expand into the upper ground floor of the grade II-listed building. A report issued to Liverpool City Council stated: “The unit will be operated as a Blackhouse, part of the Living Ventures Group, a well-known and highly respected north west business chain that operates a mixture of high-class restaurants and bars. The works will enable the upper ground floor to be brought back into use and are necessary for the space to function effectively.” Living Ventures operates two Blackhouse sites in Manchester and one each in London and Glasgow, although it recently closed its site in Chester. Last month, the company signed a 25-year lease extension to its venue at the Bond Court development in Leeds city centre after developers Evans Property Group got the go-ahead to create a terrace and introduce improvements amounting to about £1m.

Folkestone-based Follies Pizzeria opens third site, in Dover: Folkestone-based Follies Pizzeria has opened its third site, this time in Dover. The company, owned by sisters Abigail and Amy Lauder, has opened the site in an empty building in King Street. Its pizzas feature ingredients sourced from Italy, while the dough is homemade. The restaurant also features a bar selling a range of wine and prosecco on tap as well as coffee. The walls are adorned with huge, opulent mirrors, while grandiose sparkling chandeliers hang from the ceiling. Amy Lauder told Kent Live: “Dover’s been on its knees for too long and somebody has to be the person to bring something to the town. That’s how we felt about it. We just took a punt on it. We just thought why shouldn’t Dover have something nicer? We want to see seaside areas develop independently.” Follies Pizzeria’s other sites are both in Folkestone. 

Camerons Brewery sees first members of staff qualify as beer sommeliers: Camerons Brewery has seen its first members of staff qualify as beer sommeliers. The company announced last year it would train employees in its growing pub estate to gain the qualification, which is run by the Beer Academy. Chris Nelson, general manager of The Head of Steam in Leeds, and Graham Frost, general manager, and Jen Gibb, bar supervisor, both of Tilleys Bar in Newcastle, have all passed their final exams and join an elite club of only 131 qualified beer sommeliers in the world. Camerons Brewery director and general manager Chris Soley said: “It’s fantastic to see the first group of our team gain this qualification. We are delighted Chris, Graham and Jen have passed their final exam and we recognise the great deal of time and effort invested by them to achieve this. As the low numbers of beer sommeliers worldwide suggest, it is an extremely difficult qualification to gain, so we are so pleased to see these first three members of our team pass. The course teaches each person details about the brewing process, beer styles, food matching and also how to identify any faults with the beer. We believe these skills are vital to ensure we offer a premium experience to our customers.” Camerons hopes to have further staff pass the qualification this year and will enrol its next group of employees early next year. 

Handmade Burger Co shortlisted for award: Handmade Burger Co has been shortlisted for the Small to Medium-Sized Business of the Year category at the 2016 Lloyds Bank National Business Awards. The finalists were chosen from hundreds of businesses that entered or were nominated across 18 award categories. They have completed live presentations to a judging panel, which will decide the overall winners. Described as the “Oscars of great British business” by former prime minister David Cameron, this year’s winners will be revealed on Tuesday, 15 November at Grosvenor House in Park Lane, London. Handmade Burger Co owner Chris Sargeant said: “We are proud of our growing family business, being able to create handmade food from scratch every day for our wonderful customers, and being able to grow further by opening more restaurants across the country meaning we can give even more people the chance to enjoy what we do.” The company opened its first restaurant in Birmingham in 2006 and currently has 27 sites.

New world buffet-style restaurant concept to open in Dunfermline: A new world buffet-style restaurant concept is set to open in Dunfermline, Scotland. Yanli Zhao is launching the unnamed concept in Carnegie Drive on the site of the former Velocity nightclub, which closed seven years ago. She has been granted permission by Fife Council to convert the building into the restaurant, creating 20 jobs. On the first floor, there will be seats for up to 200 diners, the kitchen, preparation area and bar, while the mezzanine level will be available for private functions and parties. Zhao told the Dunfermline Press: “The new world buffet-style restaurant will provide a great link to the city centre and encourage members of the public to remain in town using the facilities following their visit. This will be the first restaurant of its kind in the Dunfermline area, with its competitors being in Edinburgh, Stirling or Glasgow.”

New Turkish restaurant concept opens in Sunderland: A new Turkish restaurant concept has opened in Sunderland. Yilmaz Perek and Chris Wall have launched Grand Didyma in John Street on the site of former Italian restaurant Gusto Vero. Turkish trinkets and decor have been imported and the menu includes traditional grills, moussaka and casseroles as well as Turkish desserts such as baklava and kunafeh. Meat and vegetarian options are also cooked in the traditional Turkish method on a custom-made open-fire grill. Turkish-born Perek told the Sunderland Echo: “I’ve lived here for 15 years and most of the restaurants are either Italian, Indian or Chinese, so we wanted to add something different.”

Wedding venue directors buy Gower hotel: Directors of the Oldwalls Gower wedding venue, near Swansea, have bought the Fairyhill Hotel in Gower in a seven-figure deal backed by funding from HSBC. The grade II-listed hotel, which features a two-AA Rosette fine dining restaurant, had been under the ownership of Andrew Heatherington and Paul Davies since 1993. It will be renamed Fairyhill by Oldwalls following the deal and will form part of the newly established Oldwalls Collection, which will specialise in developing luxury wedding venues. The deal was supported by HSBC and funding from the bank will enable the new owner to inject significant investment into the refurbishment of the Georgian mansion. Oldwalls managing director Andrew Hole told Insider Media: “This exciting acquisition is testament to Oldwalls’ commitment to business growth and expansion. We plan to build on Fairyhill’s success and will continue to operate as a five-star restaurant with rooms while we develop a high-end wedding venue market. Our wedding industry expertise will be utilised to transform Fairyhill into a luxury wedding venue to match the award-winning standards of our flagship, Oldwalls Gower.” Hetherington added: “We’re confident its success will continue as part of the dynamic Oldwalls Collection and we look forward to witnessing the developments. After more than 20 years, we felt the time was right to sell.”