Weak pound threatens craft beer revolution, say brewers: UK brewers have warned that the slump in sterling following the EU referendum is threatening the industry’s “craft beer revolution”, as the cost of imported ingredients and equipment soars. There are about 1,900 craft beer breweries in the UK, with almost one opening every other day during 2016. CGA Strategy revealed during last week’s Propel Craft Beer Study Tour that about 7.1 million UK drinkers chose to drink craft beer out of home last year, roughly 16% of the market, with craft beer aficionados prepared to pay an average of £5.41 for their pint or bottle. However some independent brewers, which mainly prefer overseas varieties of hops, fear drinkers may have to accept price rises or switch to cheaper mass-market brands. Andrew Paterson, head brewer of Sussex-based Dark Star Brewing Company, told The Guardian: “Everybody’s noticed it and it’s to be expected because you’re importing hops from places like the US and Europe. It’s also the case for steel tanks, kegs, yeast manufactured in Holland, anything that’s imported. We’re not going to compromise on quality so it’s an ongoing cost.” Fabio Israel, head brewer at fellow Sussex firm Bedlam Brewery, said the Brexit effect was making it harder for independent companies to grow. Bedlam plans to build a brewery but Israel said the cost had risen from about £500,000 to £600,000. He has also been forced to pay more for malt from Germany, yeast from France, and hops from the US and Czech Republic. He said: “We’ll work hard to keep costs where they are but everything is getting more expensive and we’re likely at some stage to pass these costs on to publicans.” The Society of Independent Brewers managing director Mike Benner added: “It is important beer drinkers understand the challenges Britain’s independent brewers face in terms of rising costs but also the fundamental truth that craft beers rely heavily on quality, often imported ingredients. Independent brewers use these quality ingredients purely for their flavour, which means consumers are getting very good value for money when they choose an independent craft beer.”

Propel Multi Club Conference open for bookings, Morgan Stanley analyst to present: The first Propel Multi Club Conference of 2017 is now open for bookings. Andrea Ferraz, analyst at Morgan Stanley, will look at the impact of third-party delivery on the UK foodservice sector, compare progress in the UK with other major markets, and give her views on how third-party delivery will develop in the UK. The full-day conference takes place on Thursday, 9 March at the Millennium Gloucester Hotel, London. Multi-site operators of pubs, restaurants and foodservice outlets can book up to two free places. Email Anne Steele on anne.steele@propelinfo.com to book a place.

Warm welcome is key to customer enjoyment – HGEM study: More than four-fifths (83%) of customers consider the welcome to be one of the most important factors of their overall enjoyment of a pub, hotel, restaurant or bar visit, according to new research by guest experience management experts HGEM. In addition, more than three-quarters (79%) of those asked would be deterred from making a return visit to a site if they received a poor welcome. Personalising the welcome, such as creating additional conversation or going above and beyond role requirements, was the most highly rated factor, while almost half (44%) of guests consider staff to have the greatest impact on their first impression of a restaurant – above decor or speed of service. The over-55s were most prominent (24%) in suggesting an “impersonal or generic greeting” had a negative impact on their welcome, while 42% of all respondents claimed that not being greeted with a smile or lack of eye contact made them feel unwelcome when visiting a restaurant. Those surveyed identified hotels (31%) and casual dining restaurants (29%) as providing the most memorable welcomes, with only 7% and 1% of consumers stating pubs and bars and quick-service restaurants respectively as delivering the best welcome. HGEM managing director Steven Pike said: “The results are indicative of the demand for personalisation within the hospitality sector, a continuation of a trend we expect to see more of throughout 2017. Recruiting the right people and investing in their development will encourage genuine welcoming behaviours and memorable guest interactions to encourage repeat visits and convert customers into brand advocates. Given that the welcome represents such a small proportion of the experience in terms of time, focusing attention on nailing greetings every time will pay dividends.”

Landmark ruling as application to revoke Piccadilly nightclub’s licence rejected: An application to revoke the premises licence of the Rah Rah Room nightclub in Piccadilly has been rejected – the first time a revocation has been avoided in Westminster after a licence has been suspended at the interim steps stage. Westminster police applied for a summary review of the licence following allegations of violence and disorder in the premises on New Year’s Eve. Licensing solicitors Woods Whur was instructed to challenge the application for suspension of the premises licence at the interim steps hearing, which was unsuccessful. An application was made for representations against those interim steps, which again was unsuccessful and the police applied for revocation of the premises licence at the final review hearing. Philip Kolvin QC was instructed by Woods Whur to represent the premises licence holder at the final hearing. After a lengthy hearing, Westminster Council decided not to revoke the licence. Woods Whur partner Andy Woods said: “This is the first time in Westminster a revocation has been avoided after a premises licence has been suspended at the interim steps stage of expedited review proceedings. We are also delighted we were able to persuade the licensing authority not to reduce the hours of operation at the venue, remove any of the permitted activities or add overly onerous conditions to the premises licence. This means the premises doesn’t have to change its style of operation.”

Starbucks to hire 10,000 refugees in wake of Trump immigration order: Starbucks chairman and chief executive Charles Schulz has said the company will hire 10,000 people designated as refugees during the next five years in the “75 countries around the world where Starbucks does business”. He said the scheme would start in the United States with those who have “served with US troops as interpreters and support personnel”. The announcement came in a message sent to all staff promising to support those affected by US president Donald Trump’s immigration ban. Schulz said the company would “neither stand by, nor stand silent as the uncertainty around the new administration’s actions grows with each passing day”. He added that Starbucks was committed to helping staff realise their “own American Dream”. Schulz stated: “We have a long history of hiring young people looking for opportunities and a pathway to a new life. This is why we are doubling down on this commitment by working with our equity market employees as well as joint venture and licensed market partners in a concerted effort to welcome and seek opportunities for those fleeing war, violence, persecution and discrimination. There are more than 65 million citizens of the world recognised as refugees by the United Nations, and we are developing plans to hire 10,000 of them over five years in the 75 countries around the world where Starbucks does business. We will start this effort in the US by making the initial focus of our hiring efforts those individuals who have served with US troops as interpreters and support personnel in the various countries where our military has asked for such support. We are in business to inspire and nurture the human spirit – whether that neighbourhood is in a red state or a blue state; a Christian country or a Muslim country; a divided nation or a united nation. That will not change.”

Trade bodies welcome phase two of Local Alcohol Action Areas programme: The Association of Licensed Multiple Retailers (ALMR) and the British Beer & Pub Association have welcomed the second round of the Home Office’s two-year Local Alcohol Action Areas (LAAAs) programme, which was announced in the Modern Crime Prevention Strategy. The aim of the LAAAs is to reduce alcohol-related crime and disorder and diversify local night-time economies through strong partnerships between local authorities, the police, health partners and businesses. ALMR chief executive Kate Nicholls said: “LAAAs give local authorities a chance to foster closer working relationships with venues in their areas to tackle any areas of harm. We are often calling on councils to develop a more holistic approach to licensing and this scheme is a good example of co-operation. The key to tackling any instances of alcohol-related harm is through partnership and mutual support between councils and venues. We are keen to see a move away from indiscriminate punitive measures such as levies, and LAAAs give pubs and bars an opportunity to lead this collaborative effort and show national and local authorities we are serious about promoting healthy attitudes towards alcohol.”

Food Delivery survey to close this week: Operators are reminded they have until the end of this week to take part in the Food Delivery survey, conducted by Morgan Stanley and Propel, on the impact of food delivery sites and apps on the eating out industry. The survey should take no more than ten minutes and participants will be sent a copy of the research. All individual responses are confidential and data will only be viewed in an anonymous, non-attributable and aggregated way. Neither Morgan Stanley nor Propel are compensated by any company to conduct the survey and will not sell individual responses or pass them to third parties. To take part in the survey, click here

More than 500 pubs sign up for world’s biggest pub quiz: More than 500 pubs across the UK have signed up to take part in the “world’s biggest pub quiz” organised by PubAid, the organisation created to celebrate the great work UK pubs do for charity in raising more than £100m every year. The quiz allows pubs to raise money for their favourite causes, although those choosing to raise cash for quiz partners Prostate Cancer UK receive dedicated fund-raising support and the opportunity to kit their pub out with “Man of Men” pin badges, collection tins and posters. PubAid co-founder Des O’Flanagan said: “It’s fantastic so many pubs have signed up already. There has been a lot of focus on Dry January but it’s worth remembering pubs raise more than £100m for charity every year – they deserve our support and admiration.” For more information about the quiz or to sign up, visit www.pubaid.com/quiz

3Sixty Restaurants returns to profit following turnover rise: 3Sixty Restaurants, led by James Horler and backed by Luke Johnson, has reported a return to profit following a rise in turnover. The company saw turnover increase to £17,398,572 for the year ending 31 March 2016, compared with £15,031,691 the previous year. It saw a pre-tax profit of £327,388 compared with a loss of £63,062 the year before. The company stated: “During the year, group turnover has increased 15.7% as a result of new sites, focus on customer offering and delivery, and a confidence in the business model. Overall gross profit of 70.6% has remained stable compared with last year, as has labour percentage. Ebitda has increased by £488,854 in the year, a significant improvement, and has set the foundations for further growth in 2016/17. The group has had another improved year, with more positive like-for-like sales and improved Ebitda. The focus in 2016/17 will be to increase sales further throughout the group and expand with the introduction of four new pub sites – Ego at Tumbledown Farm in Cannock, Ego at the Knowles Arms in Blackburn, Ego at the Old Ashfield in Sutton in Ashfield, and Ego at the Dorset Arms in West Bridgford, with further sites to follow. The group’s net position and continued operational cash generation is expected to provide the platform for the group to achieve its goals in the coming year.” Earlier this month, 3Sixty Restaurants sold three Rocket Restaurants sites in London – at Canary Wharf, Adam’s Court and Bishopsgate – while the Nottingham Rocket site was assigned to Ego Restaurants.

Zizzi reports 150% increase in vegan dish sales: Azzurri Group-owned Zizzi has reported a 150% increase in sales of vegan dishes in what it hails as the “rise of the high-street vegan”. The brand said it had already sold 30,000 vegan dishes in 2017 as diners continued to embrace Veganaury, a month-long campaign aimed at getting more people to try giving up animal products. Zizzi added it planned on adding more vegan dishes to its menu after the success of its existing options, which include pizzas with a dairy-free cheese made from rice. Marketing director Jo Fawcett said vegan dishes were once considered niche but were now “accepted and enjoyed” up and down the country. The company launched its vegan menu early last year, with nine dishes and a range of wines. Fawcett told the Shields Gazette: “We are so pleased our vegan menu has been such a hit with diners. The dishes are so great we’re seeing people who aren’t even committed vegans choose them. Our customers now want more choice and flexibility so we are continuously evolving our menus, including our vegan offering, with more new dishes launching in March.” She added that January 2017 was Zizzi’s strongest ever for vegan and vegetarian dishes, with its most popular vegan dishes being rustica margherita pizza, spaghetti pomodoro, and lentil ragu.

Wahaca co-founder reveals takings plunged in aftermath of norovirus outbreak: Thomasina Miers, co-founder of Mexican restaurant brand Wahaca, has revealed that takings plunged in the aftermath of the norovirus outbreak last November, particularly at sites such as Canary Wharf, but were now recovering. The outbreak left more than 300 customers ill and led to the temporary closure of nine restaurants. However, Miers is proud the company tackled the crisis head on. She told the Evening Standard: “We threw everything we had at it. It cost us an absolute fortune but we were determined not to jeopardise anyone we didn’t have to.” The norovirus crisis and Wahaca’s ten-year anniversary have also given Miers a chance to scrutinise the business – including the menu. She said: “I have been trying to shrink it for ages but the team always says ‘No, I love that’. Now I’ve got carte blanche to tuck it in.” The other impetus for change has been new Mexican rivals such as Soho’s Corazon and El Pastor in Borough Market. Miers said she also wants Wahaca to keep adapting and regularly visits Mexico for ideas – she is heading there in April. She added that she believed childcare was the biggest barrier to female career advancement. She said: “It’s prohibitively expensive. I know so many women who would love to jump back into work who can’t afford it.” Miers has also called on the government to stop “crippling” the restaurant industry. She said: “Rents and service charges are extortionate. The living wage is a difficult one because people have to afford to live but the problem is that successive governments failed to build housing as our population increased.”

SSP Group boss receives remuneration of more than £2.6m following £1.5m annual bonus: Kate Swann, chief executive of UK transport hub foodservice specialist SSP Group, saw her remuneration increase to more than £2.6m in 2016, the company’s annual report has revealed. For the period ending 30 September 2016, Swann received a total of £2,608,000 compared with £2,547,000 the year before. This included an annual bonus of £1,530,000 – 200% of salary – that was based on the company’s underlying group operating profit, which exceeded budget by 7.1%, and the committee’s assessment of her performance during the year. The remainder of her remuneration consisted of £750,000 salary and fees, £57,000 in benefits, £270,000 pension, £1,530,000 annual bonus and £1,000 of “other” pay. Meanwhile, chief financial officer Jonathan Davies saw his total remuneration increase to £921,000, compared with £896,000 in 2015. This consisted of £411,000 salary and fees, £15,000 in benefits, £86,000 pension, £408,000 annual bonus and £1,000 in “other” pay. Both Swann and Davies received a 2% salary increase from 1 June 2016. Remuneration committee chairman John Barton said: “Following a review during the year, our executive directors’ base salaries were increased by 2% effective 1 June 2016, in line with the average salary increases awarded to UK employees who are paid on a monthly basis. This resulted in base salaries of £780,300 for Kate Swann and £416,160 for Jonathan Davies. The group delivered a strong financial performance in the year with good like-for-like sales, net gains and improvement in operating margin. There was continued progress against the group’s strategic objectives, with new contract openings across the globe and the continued successful implementation of the programmes of operational improvements. In this context, based on a combination of the financial performance of the business and personal performance achieved in the financial year, the committee awarded an annual bonus of 200% of salary to Kate Swann and 100% of salary to Jonathan Davies.”

Just Eat bolsters technology team with new senior roles: Just Eat, the online food delivery business, has bolstered its technology team by creating two new senior roles. The company has promoted director of technology, service operations and assurance Dave Williams to the new position of chief information officer. Williams will lead the newly formed information services department and report directly to chief product and technology officer Fernando Fanton. Williams’ team will ensure Just Eat’s products and services are “increasingly reliable and possess the best information securely”. Meanwhile, the company will appoint a chief data officer to “drive the benefits of enhanced insights from its products in real-time to understand what’s driving trends across its customer and restaurant partner bases”. Fanton said: “The creation of these two new senior roles – and several others – will extend our capabilities in important areas and enable us to innovate faster so we continue to improve our products for customers and restaurants. We’ve also brought in other senior personnel, including in-product development and user experience and design, building out our capabilities right across the team and positioning us strongly for the year ahead.”

Ponti’s Italian Kitchen to open third site, in Gainsborough: London-based Ponti’s Italian Kitchen is set to open its third site, in Gainsborough, Lincolnshire. The company is looking to open the restaurant on the ground floor of the former Sun Inn on the corner of Market Street and North Street, creating 20 jobs. The site would also be home to a 56-bedroom Travelodge. Family-owned Ponti’s has a site in Oxford Circus in London and at Fox Valley in north Sheffield. Developer Dransfield Properties is partnering West Lindsey Council on a wider regeneration scheme of the area and the first phase will be to deliver the new Travelodge and the Ponti’s Italian Kitchen restaurant. Dransfield Properties managing director Mark Dransfield told Lincolnshire Live: “We are delighted to be working with West Lindsey District Council to improve the public realm and shopfronts in the area. This is an important site in the town and that is certainly reflected in the quality of design and architecture. We want to deliver a high-quality building that is sympathetic with the area and using high-quality materials that will stand the test of time.”

Starbucks debuts voice ordering: Starbucks has launched voice-ordering capabilities on its Apple app and Amazon Alexa platforms. The features are an extension of Starbucks Mobile Order & Pay, which allows customers to order and pay ahead for items. A beta test of the new iOS feature – My Starbucks barista – will initially be available to 1,000 US customers with Apple devices, with plans for a phased roll-out until summer 2017 and an Android version to follow later this year. The new Starbucks Reorder Skill feature for Amazon’s Alexa platform leverages Starbucks Mobile Order & Pay technology. Customers simply need to say “Alexa, order my Starbucks” into their device to order items. Starbucks chief technology officer Gerri Martin-Flickinger said: “The Starbucks experience is built on the personal connection between barista and customer so everything we do in our digital ecosystem must reflect that sensibility. These initial releases are easy to use, providing a direct benefit to customers within their daily routine and we are confident this is the right step in creating convenient moments to complement our more immersive formats. We expect to learn a lot from these experiences and to evolve them.” Starbucks Mobile Order & Pay currently accounts for more than 7% of transactions in US company-operated stores.

Bone Daddies to open fifth London site, next month: Japanese ramen bar concept Bone Daddies will open its latest London site next month, in Marylebone. The company, founded by chef Ross Shonhan, will open its fifth site in the capital in James Street, featuring new robata and wok dishes exclusive to the site. Interiors have been overseen by B3 Designers, with the upstairs space featuring sake crates as stools, a nine-seater bar and overlapping layers of timber, tiling and metal grille lining the walls. Downstairs, a hand-painted mural will create a downtown urban vibe, with a communal table seating 14 guests as the focal point. The drinks list will feature Japanese beer, cider, sake and wine, alongside cocktails and freshly squeezed juices. Shonhan said: “I am particularly excited about the new robata and wok dishes (group executive chef) Tom (Moxon) and I have been developing for James Street – working with charcoal grills has been something we have been looking to build into the menu for some time.” Bone Daddies’ other sites are in Bermondsey, Kensington, Old Street and Soho. A sixth site is set to launch in the Nova development in Victoria in spring. Shonhan also operates Asian fusion restaurant Shackfuyu in Soho and Japanese pub concept Flesh & Buns in Covent Garden. 

Neville and Giggs submit plans for £200m Manchester city centre development: A partnership that includes former Manchester United footballers Gary Neville and Ryan Giggs has lodged plans for a £200m, 700,000 square foot mixed-use scheme in Manchester city centre. The St Michael’s Partnership aims to transform the Jackson’s Row area of the city with a 201-bedroom, five-star hotel and 30,000 square feet of retail and leisure space, including two sky bars/restaurants. The development also includes 159 apartments, 138,000 square feet of Grade A office space and three public spaces. Neville told The Business Desk: “Having worked on this site for over ten years, it is extremely exciting to finally reach this milestone and submit the planning application for St Michael’s. The scheme will transform an underused part of the city and offer an incredible statement in architecture and development for Manchester. We have undertaken extensive public consultation and have taken comments on board wherever possible from Historic England, PlacesMatter and the general public.”

Real Burger Co starts expansion with second site, in Grantham: The Real Burger Co, which operates a restaurant in Newark-on-Trent in Nottinghamshire, has started expansion by opening a second site, this time in Grantham, Lincolnshire, creating more than 25 jobs. The new restaurant is in a former Greenwoods clothing store in High Street and features a kitchen, bar and dining areas. The Real Burger Co was launched in December 2014 by Leanne Hull and Martyn Kirby. Area manager Tim Morris said the business was looking to expand its operations further. Hull told the Grantham Journal: “Grantham doesn’t have anything like The Real Burger Co and this was a good opportunity we didn’t want to turn down.”

TGI Friday’s appoints interim head of marketing: TGI Friday’s UK has appointed Victoria Searl as interim head of marketing, covering Jennifer Martin’s maternity leave. Searl has held a number of senior marketing positions across the sector, including with Casual Dining Group. She said: “I’m delighted to be joining the Friday’s family. With Friday’s currently rolling out its next-generation restaurants at sites including Bournemouth and Southampton, it’s a very exciting time to join the brand.” 

Bel-Air begins expansion with first sit-down restaurant in Farringdon, second London site: Healthy fast food brand Bel-Air, which operates a grab-and-go site in Shoreditch, has started expansion by opening a sit-down restaurant in Farringdon. Bel-Air has taken a 1,032 square foot unit at the new UK headquarters of law firm Bird & Bird in New Fetter Lane. The 40-cover restaurant has extra room for 16 diners outside, while new additions to the breakfast menu include the Egg Sidecar – two organic eggs, poached or scrambled, with a choice of eight sides. The lunch menu includes salads and “hot stuff”, alongside bottomless filter coffee from Ozone and Sandows Nitro cold-brew on tap. There are also homemade juices on tap and “Warrior Shakes”. The venue features a curved marble counter, palm trees and a mixture of banquettes and natural pine stools. Founder Andrew Bredon, who returned to the UK from Los Angeles with an ambition to bring a “slice of the Californian way of life to London”, said: “Everything at New Fetter Lane will be bigger, better, faster and, for the first time, our customers can eat-in too.” Bel-Air joins Black Sheep Coffee and Nusa Kitchen as the first operators to lease leisure units at the site.

Beavertown seeks head brewer: London-based brewer Beavertown is looking for a head brewer. The job description states: “The head brewer is responsible for all aspects of the beer production process and day-to-day operations of Beavertown Brewery. Their duties will include leading all day-to-day activities necessary to produce high-quality, consistent beer; manage all brewery operations of our 55HL brew system crafting 40,000HL-plus per year; and lead, manage and schedule the brewers, cellaring, barrel programme and packaging team. The head brewer may have to advise the brewery owner on how to best increase production capability and may also play a role in helping plan capital expenditure. The successful candidate will have the tenacity to strive for the best and gravitas to make a huge difference and be part of our incredible journey.”

Stonegate installs ‘confession wall’ at Popworld in Derby: Stonegate Pub Company has installed a “confession wall” at its Popworld site in Derby. The wall was erected to provide those holding on to a secret from the previous year – or those who fell at the first hurdle and broke their new year’s resolution during the first couple of weeks – with somewhere to confess their sins. “Confessors” remain guilt-free as the confessions are only visible under UV lighting, with the beholder’s identity concealed. Admissions so far have included making bad decisions, confessions of love, and pledges to do everything from learning to cook to making drastic hairstyle changes. Popworld marketing manager Jamie Rosenfeld said: “Popworld has always been a place where people come to let their hair down and have a good time, so this wall was installed so people could let go of their troubles without having secrets stuck at the back of their mind. Now these confessions are out in the open – some of them very cheeky indeed – it’s up to the individuals themselves to reveal themselves and come clean!”

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 3,000 square foot restaurant in the Fruit Market. It has invested £300,000 to convert a former fruit and vegetable warehouse into the 160-cover venue, which includes an outdoor seating area in Humber Street with views of Hull Marina. Co-owner Tim Sinclair said: “There’s so much potential in Hull. It’s a massive market. We’ve been able to create our ideal flagship restaurant from a blank canvas, designed exactly as we wanted it. We believe the quality of the environment, food, drinks, service and experience we offer will set the bar high and help to keep it high. We’re really looking forward to the challenge of introducing the people of Hull to what we do and also bringing people from outside the city here.” The restaurant has opened after Ambiente Tapas agreed a deal with Wykeland Beal, the joint venture company formed by developer Wykeland Group and housebuilder Beal Homes, which is transforming the Fruit Market with new and refurbished commercial, retail and leisure space centred on Humber Street. The commercial units will be complemented by a development of more than 100 mews-style homes around private courtyards. Ambiente Tapas currently operates two sites in York and one in Leeds.

The Hotel Collection sells Blackpool site for £12.8m, seventh of ten being marketed: The Hotel Collection, represented by agent Savills, has sold The Imperial Hotel in Blackpool to Singapore-based Fragrance Group for £12.8m. The four-star hotel, which is in the town’s North Promenade, was built in the 19th century and features a restaurant, bar, health club and 14 conference rooms catering for up to 600 delegates. The sale of The Imperial is the seventh from the ten-strong portfolio of regional UK hotels, known as Project Solstice, which Savills is marketing on behalf of The Hotel Collection. Martin Rogers, head of UK hotel transactions at Savills, said: “We are pleased to have secured a new owner for The Imperial Hotel. It is one of the town’s most recognisable buildings and steeped in heritage. The hotel’s prominent beachside position with spectacular sea views and four star status ensures it is popular with tourists and business bookings alike.”

Omar Allibhoy scoops award for his part in UK’s tapas revolution: Tapas Revolution founder and celebrity chef Omar Allibhoy has been granted the International Tapas Award – Gold in recognition of his commitment to Spanish cuisine throughout his career in the UK. Allibhoy was recognised by independent, non-profit organisation the Tapas Academy of Madrid, which has previously given the award to two Michelin-starred chef José Andrés. Allibhoy, who operates six Tapas Revolution restaurants in the UK alongside managing director Mac Plumpton, said: “It’s an honour to receive such a prestigious award from The Tapas Academy of Madrid. Tapas is more than just food, it’s a way of life in Spain. I’m passionate about bringing this easy, convivial style of eating and socialising to the UK.

Whitbread adds two Premier Inn sites to Germany pipeline: Whitbread-owned Premier Inn has added two sites to its development pipeline in Germany. Premier Inn has completed a deal to purchase the freehold of a 190-bedroom hotel at Essen’s main station and a 180-bedroom hotel in Freiburg. The sites will bring the total secured development pipeline to about 930 rooms. Mark Anderson, managing director for property at Premier Inn International, told Insider Media “We’re very excited to be adding these sites in excellent locations as Premier Inn continues to grow in Germany. Each of these hotels will provide great options for our customers and a fantastic opportunity for Premier Inn to build its brand in Germany.” Premier Inn added the deals would build on the sites secured in Hamburg, Munich and Leipzig last year, all of which are set to open in 2018. The company hopes to have eight hotels trading in Germany by 2020.

Frankie & Benny’s aims to raise £250,000 for charity partner Together for Short Lives: Frankie & Benny’s, the brand owned by The Restaurant Group, has chosen Together for Short Lives, which supports seriously ill children and their families, to be its charity partner. The restaurant brand has committed itself to raise £250,000 for the charity during the 12-month partnership. Together for Short Lives provides support to 54 UK children’s hospices, all of which rely heavily on donations from the public. Each Frankie & Benny’s restaurant will be directly fund-raising for its local children’s hospice. Frankie & Benny’s managing director Spencer Ayres told UK Fundraising: “To begin a partnership with a charity that touches so many lives is one I’m extremely proud of and is a cause the whole team at Frankie’s will be behind.” In 2014, Frankie & Benny’s partnered with blood cancer charity Bloodwise, where it planned to raise £150,000 but went on to raise £275,000 in six months.