Jeremy King – business meetings ‘loophole’ gives sector a ‘glimmer of hope’, Delauney reopens to prevent more than 100 redundancies: Jeremy King, co-founder of London restaurant operator Corbin & King, has said the business meetings “loophole” will give the hospitality sector a “glimmer of hope” amid tougher restrictions being introduced on the sector. Meeting people inside pubs and restaurants in tier two and tier three areas such as London, York and Manchester, is not allowed as part of efforts to try to contain the spread of coronavirus. But the government and local authorities suggested such meetings were permitted so long as they are for “work purposes”. Government guidance stipulates up to 30 people from different households may meet indoors for work purposes, as long as the place they are meeting is set up to follow covid-secure guidelines. Citing Propel as the source, King said: “On Monday (19 October), our West End restaurants were at 50% of the previous week and we are confronting the consequences of this ill-considered action unless the government admits and amends its mistakes. And, can I also point out that since 4 July our 550 staff have served more than 250,000 guests at The Wolseley, Brasserie Zédel, Colbert, Fischer’s and Soutine – without a single notification of infection – neither among the staff nor customers? Realistically, the hospitality industry is confronting a drop of 75% in turnover and 750,000 job losses because there is no support from the government – and please don’t let anyone tell you the Job Support Scheme is a worthy replacement for furlough – it is unworkable and too expensive. There is, however, one glimmer of hope and that is born out of a previously not mentioned aspect of the tier two rules and hence the genesis of my note. And that is the discovery that business meetings are permissible in restaurants and bars. We will still need to limit the table sizes to six but otherwise we propose to proceed.” King also revealed The Delaunay has reopened as planned – “predicated by the knowledge if we didn’t open soon, we would have to make more than 100 valued staff redundant”. He added: “Our decision appeared really sound as the bookings came in droves and we were gratified by the support. When subsequently, tier two was announced, it was assumed we would change our mind but, on the contrary, we were determined to save our staff and somehow ride this out.”

Sponsored message – covid safe spot checks on the rise: As the coronavirus debate on how to manage the resurgence of covid-19 heats up, providing covid secure venues is increasingly important. The latest findings from hygiene and safety solutions provider Food Alert is a lot more environmental health officer inspections are being carried out, many of which are unannounced and undercover. However, what is also evident is those venues with Covid Safe Certification are in a strong place when it comes to providing reassurance to authorities, customers and staff the highest levels of hygiene and safety standards are in place. To date, Food Alert has awarded more than 700 covid-19 Standard certificates to hospitality operators across the UK. One of the first was 11 Cadogan Gardens, part of the Iconic Luxury Hotels collection. Deputy general manager, Monika Kowalewska-Kheir said: “Receiving the certificate was a moment of pride for us and our team who work hard to provide our guests with a welcoming but safe experience. Having the Standard makes a difference and gives that stamp of expert approval.” The Food Alert Covid-19 Standard Certification Scheme is there to help measure the safety procedures across a business and ensure operators are meeting legal guidance in the face of increased scrutiny. Anyone interested in finding out how Food Alert could help their business become covid-19 secure can click here or call 020 7244 1900. If you have information you would like to feature in a sponsored message, email paul.charity@propelinfo.com

 

Dusk ’til Dawn late-night webinar: In a special Dusk ’til Dawn webinar in conjunction with UKHospitality and sponsored by Britvic, Molson Coors, Red Bull and Sector Associates, Propel insights editor Mark Wingett talks to UKHospitality chief executive Kate Nicholls, Deltic Group chief executive Peter Marks, Revolution Bars Group chief executive Rob Pitcher, and The Piano Works operations director Tristan Moffat about the challenges the UK’s late-night sector has faced over the past seven months and continues to face, the cliff edge the industry is facing, the need for more support, adapting their businesses to the new trading environment, and how they see consumer behaviour changing both now and in the future. The webinar will be sent out as a stand-alone email on Wednesday (21 October) at 3pm.

SHG labels current financial support ‘derisory’ as Scottish hospitality set for restrictions extension: The Scottish Hospitality Group (SHG) has labelled the financial support available for pubs, bars and restaurants “derisory”. The comment comes as pubs and restaurants in the central belt of Scotland are set to stay shut for another week ahead of a new tiered system, starting nationwide in November. First minister Nicola Sturgeon said the new multi-level system would apply from Monday, 2 November, and she hoped nowhere would have to endure “worse than the central belt at present”. But SHG spokesman Stephen Montgomery has called on the Scottish government to give clarity on what extra finances will be available to the sector and warned redundancies are likely if restrictions tighten further. He said: “Any financial support is welcome but what’s on the table is totally derisory for our sector. Currently, we are being asked to stretch £40m across 16,700 Scottish licensed businesses whereas Andy Burnham was pushing for £75m for Greater Manchester that has just 1,912 premises. If the Scottish government announces extended restrictions on Wednesday (21 October), the sector must be given adequate financial support. Not only is information conflicting, much of the support is inaccessible.” The central belt had tougher curbs on hospitality and social mixing introduced at 6pm on 9 October, a measure that was supposed to expire at 6am on Monday (26 October). In the Greater Glasgow & Clyde, Lanarkshire, Forth Valley, Lothian and Ayrshire & Arran health board areas, pubs and restaurants have been ordered to close, while those in the rest of Scotland can only serve alcohol outdoors. Montgomery added: “Some operators outside the central belt have been forced to close over the 16-day period because they cannot trade viably under the current restrictions, therefore, they are not eligible for full Scottish government support or access to the new [Job Support Scheme (JSS)]. We still have no detail on how the ‘furlough top up’ will be calculated, no clear guidance on what happens to our staff from the start of November when the current furlough ends, or how the new JSS will be administered. Despite constantly asking for more engagement, we are still only hearing about restrictions on the day, which does not allow businesses to prepare appropriately. A stop-start approach with no notice is unfairly penalising the industry and costing businesses on average £4,000 a week on top of other losses.” Sturgeon’s cabinet is set to discuss on Wednesday (21 October) whether to roll over the central belt rules for another week until the new system takes effect.

Restaurateurs react with scepticism as Sadiq Khan calls for immediate curfew cut: London restaurateurs have reacted with scepticism after mayor Sadiq Khan called for the 10pm curfew to be scrapped “immediately”. Khan's latest announcement is seen as “too little, too late” by restaurant and bar owners struggling to trade under the tier two restrictions, which prohibit different households from mixing indoors. Khan said the curfew made no sense now that household mixing was banned indoors as a part of the latest tier two restrictions placed on London last week. “Immediately scrapping the 10pm curfew would allow more sittings of single households in restaurants throughout the evening, helping with cash flow at a time when venues need all the support they can get,” Khan said. Michelin-starred chef Tom Aikens told the Evening Standard: “Keep the 10pm curfew and scrap the non-mixing of households – that's what's killing us. People aren't eating out late much anymore anyway, but the restriction on households is disastrous. We've had huge numbers of cancellations, even tables of two as they're from different households. We restaurants rely on being a meeting point for people. It's shambolic.” James Cochran, chef-owner of 12:51 in Islington, said: “It’s great Kahn is supporting hospitality in London but it’s too late, restrictions are changing too much and customer confidence is already damaged. With the tier system we have already seen a reduction in bookings for all hospitality businesses across the country and unfortunately the damage is already done.” But Charlie Gilkes, co-founder of the Inception Group, went some way to agreeing with Khan. He said: “Cutting the curfew would certainly go some way to help bolster our trade and without households being able to mix there is no sensible argument to keep it in place. However, alone it won’t be enough and an enhanced job support scheme is needed for the sector, without employers needing to contribute for time not worked, while the tier two and three restrictions are in place.”

Bars and pubs in Greater Manchester facing ‘devastation’ without further financial support, trade bodies warn: Bars and pubs across Greater Manchester are facing devastation unless more financial support is provided, sector trade bodies have warned, with the region having tier three restrictions imposed by the government. It means Manchester as well as surrounding towns including Bolton and Stockport will join Lancashire and the Liverpool City Region in the highest level of coronavirus restrictions. The government has confirmed the restrictions will come into place from Friday (23 October). Under the rules, people are banned from socialising with other households both indoors and in private gardens, while bars and pubs are closed unless they can operate as restaurants only. The rule of six applies outdoors and overnight stays are banned. Casinos, bingo halls, bookmakers, betting shops, and soft play areas must close. UKHospitality chief executive Kate Nicholls said: “This is another huge blow for our sector and a very bitter disappointment for hospitality businesses in Manchester. These businesses are either operating under extreme restrictions or closed altogether and this will only increase the pressure. We need a practical and workable package of support for the whole of Manchester’s hospitality sector in order to keep these businesses afloat and jobs alive. Jobs, once lost, are not always easily revived and businesses closed not easily reopened. Furthermore, there must be a clear roadmap out of tier three – a clear set of criteria of what must be achieved to lower the alert level, and what support will be there upon lowering it, so that businesses can do all the planning possible to stay afloat.” The British Beer & Pub Association warned the restrictions will impact on 1,900 pubs and 32,000 sector jobs, worth £664m to the local economy. Chief executive Emma McClarkin said: “This will kill the business model of more than 600 food-led pubs. The remaining 1,300 pubs who don’t serve substantial meals will be forced to close completely. The survival of all pubs in either of these categories is hanging perilously in the balance. Thousands of jobs will be lost too if the government doesn’t take action.” Night Time Industries Association chief executive Michael Kill added: "Businesses and workers remain desperate and frustrated. It is clear without a robust sector-specific financial package of support under tiers two and three, we will see the sector collapse and the loss of more than 754,000 jobs. Restrictions levied against night-time economy businesses are disproportionate, and have no scientific foundation around measures being effective in suppressing the transmission of the virus within these environments.” The government has offered £22m in support plus a further “comprehensive” package  – £5m under what leaders in the region thought was acceptable. Greater Manchester mayor Andy Burnham had argued “a bare minimum” £65m was needed to “prevent a winter of real hardship, poverty and homelessness”.

Job of the day: COREcruitment is helping an established UK business look for an interim strategy director. This position will initially begin on a one-year fixed term contract, paying £150,000 to £200,000. Knowledge of buying, trading and commercial strategy in the food product and food distribution industry is essential. The business is currently going through a period of growth and change, and is keen to implement system and process to drive innovation, create economy of scale while maintaining a customer-centric proposition and reduce operating costs and cost of goods sold. The position will require strong understanding of expanding routes to market as well as experience delivering innovation, change or turnaround strategy and excellence in developing supplier strategy. To find out more about this position, email Hollie@corecruitment.com

 

Koh Thai founder to launch new brand Nusara: Andy Lennox, the founder of the Koh Thai brand, is to re-enter the Thai food market with a new high-end concept called Nusara. Lennox said the new concept will combine the “age-old tradition of fire grilling alongside time-honoured recipes with a balanced Thai menu of meat, fish and plant” to deliver “an innovative healthy, fresh menu for Thai lovers everywhere to explore”. The first Nusara will open next month, on the former Koh Thai site in Christchurch, Bournemouth. The launch will see Lennox who founded the Koh Thai brand in 2009, then sold and exited the business in 2018, going on to found Zim Braai, re-enter the Thai market after two years. He will be joined in the new venture by chef Thammanoon Thurasan and Zim Braai operations director Sophie Cox, who will also take up the position of group operations director. Lennox said: “What’s in a name? Nusara is a labour of love, born to create something truly special, a safe home, and a mecca for Thai Lovers everywhere. Nusara is about family, about exploring Thai food to its next level and delivering a truly exceptional dining experience.” Lennox currently operates two Zim Braai sites. The concept was launched in Ashley Cross, Dorset, in December 2018, with a second site opening in the Poole Hill area of Bournemouth, earlier this summer.

 

Chaiiwala targets five times growth in site numbers: Street food cafe franchise Chaiiwala has announced plans to open 156 sites by 2023 and create 3,600 jobs. Leicester-based Chaiiwala currently operates 32 venues across the UK – including its newest site in Greenford, west London, which opened on Monday (19 October) – and said it will unveil 40 more stores globally before the end of 2020. Finance director Nil Naik told Insider Media: “As a south Asian street food provider with western fusion, our food and drink offering resonates well with desi and ethnic demographic customers, and our expansion plans centre around our aim to reach a wider audience. By opening bigger stores in new locations, we are confident the brand will achieve a bigger reach and help more customers discover what we think is the best chaii in the UK. Since the pandemic, we have increased our delivery options across all third-party platforms such as Deliveroo, Uber Eats and Just Eat, and this has increased our takeaway sales by 10% – with takeout now accounting for more than 80% of our sales. We could not have achieved this success without our franchise growth partners who live and breathe the brand.” He added the first branches in Canada will open early next year with other locations in South Africa, Europe and the Gulf targeted. Naik added: “We have sold 189 locations in total and will open 52 stores per year over the next three years, employing an additional 1,200 people per year until 2023.” Typical food at Chaiiwala includes the Bombay sandwich, butter chiocken roti, chilli paneer and mogo chips. Drinks available include karak chaii, falooda and garam chocolate.

 

US chef Jody Williams to make UK debut with Buvette brand in Notting Hill: US chef-restaurateur Jody Williams is to make her UK debut with the launch of her Buvette restaurant brand in London’s Notting Hill, Propel has learned. Williams is understood to have secured 9 Blenheim Crescent for her first UK opening. Williams currently operates restaurants under the Buvette name in New York, Paris and Tokyo, with a launch in Mexico City also in the pipeline. Buvette is described as “part restaurant, part bar, part cafe”, which combines the “elegance of an old-world cafe with the casual nature of a neighbourhood eatery”. Williams is also the co-owner of the Italian restaurant, Via Carato, in New York. George Collison at Colliers International acted on behalf of the landlord Warrior Capital in the Blenheim Crescent deal.

 

Sugoi JPN and Arepita Sliders to launch fourth dark kitchen in London, plans 50 across capital: Japanese and Latin American fusion concept Sugoi JPN, with its sister brand Arepita Sliders, will launch its fourth dark kitchen in association with The Chelsea Lodge. The Chelsea Lodge will continue to run its Italian dining and bar restaurant on King’s Road while Sugoi JPN and Arepita Sliders operates takeaway and delivery services from the kitchen. The creators of Sugoi JPN previously launched its “Under One Kitchen” project, which aims to help and support fellow hospitality brands during the global pandemic. By opening multiple “dark kitchens” across London, Sugoi JPN enables both start-ups and established brands to work alongside each other, but as distinct businesses, to maximise their offer while cutting costs. The brand has ambitious plans to launch 50 dark kitchens across the capital. Sugoi JPN owner Felipe Preece said: “We must not see this pandemic as a crisis, but an opportunity. Covid-19 has left the restaurant industry in flux and we must all do what we can to support our industry colleagues, and we are excited to be working with The Chelsea Lodge to reinforce that message.” Available for delivery or takeaway from Wednesday through to Sunday, customers can choose from three different menu concepts; Japanese-Latin fusion street food from Sugoi JPN, authentic Italian cuisine from The Chelsea Lodge, and Venezuelan-inspired “FYI – fill it yourself” arepas – pan-fried corn buns that originated in the area of South America that is now Venezuela and Columbia – from Arepita Sliders. The Chelsea Lodge will be accepting walk-ins for those who wish to enjoy their takeaway, but in the comfort of the restaurant. Delivery is available within a 2.5-mile radius of the south west London-based site. 

Chew and Andre to open Arome Bakery site in Covent Garden: Singaporean restaurateur Ellen Chew and Alix Andre are to launch a site under their Arome Bakery brand, in London’s Covent Garden. Launched last year in Soho, Arome Bakery has now secured a site at 9 Mercer Street. Last year, it opened its debut site on the former Gourmet Burger Kitchen premises in Frith Street. Earlier this summer, Chew – who is behind Rasa Sayang in Chinatown and Lobos Tapas in London Bridge and Soho – secured the former Herman Ze German site plus a unit next door in Birmingham’s Grand Central to launch Mrs Chew’s Chinese Kitchen. George Collison at Colliers International acted on the Covent Garden deal.

 

Salon de Thé cafe reopens with second London site launching, four more venues in pipeline: French pastry chef Philippe Conticini has reopened his Camden boutique patisserie Salon de Thé, which only launched a few days before lock-down in March. He also plans to open a second cafe in LabTech's Buck Street Market in November – with a third site in the pipeline for spring 2021 that will be joined by three more openings in France. Continici said: “It has been a lifelong ambition to own my own patisserie in London. Londoners have always fascinated me, how they eat, how they enjoy their food. They welcome creativity and I am excited to introduce them to my unique approach to pastry. It will be a challenge, but I believe if you can be a success in London, you can be a success anywhere. Camden Market is one of the UK’s most iconic markets, a melting pot of creativity, international cuisine and culture and Buck Street Market is a new and exciting concept in sustainable consumerism. With global travel on pause for many, we’re providing an opportunity for Londoners to indulge in the finest French patisseries that we hope will transport them, if just for a second, to the romance of Paris, without leaving the capital.” The 60-cover Camden reopening is a tearoom that features a boulangerie and all-day dining with an afternoon tea also available. The second site, scheduled to open at Buck Street Market in November, is the 40-seater Conticini Cafe, which will cover two floors and offer a more casual grab-and-go element. LabTech commercial director Maggie Milosavljevic said: “Philippe Conticini is one of the world’s most celebrated pastry chefs, so for Camden to have his first two sites in Europe outside Paris is a great coup. The two concepts carry his signature pastries but offer something different, catering to sit-down diners and fast-paced patrons, and this represents another big step in our ambition to maintain diverse, world class destinations.” The third site planned to open in spring will also debut at about the same time three more sites will be unveiled in France. Conticini currently has an open site in London, two in Paris and one in Tokyo.

 

Newcastle-based Greek street food business opens second site within a couple of months: Newcastle-based Greek street food business Acropolis has opened its second site within a couple of months. The company has launched within Danieli Holdings’ Stack shipping container development in Seaburn. Its opening on Wearside comes only weeks after it launched at Danieli Holdings’ Stack development in Newcastle, adding to its existing flagship outlet in the city's Grainger Market. Acropolis was established by brothers Viktor and Filip Tachan with their friend Yusef Yenil in 2016. An Acropolis spokesman said: “We have grown beyond our expectations since we first set up as a pop-up operator and have established a really strong and loyal customer base across the region, which is growing all the time. We are really ambitious and always keen to look at the next opportunity, so we are already looking at what comes next.” Newcastle-based Sintons acted on the Stack Seaburn deal.

 

Graffiti Spirits Group shakes up food market line-up with seafood and fish kitchen operator: Graffiti Spirits Group has added a new vendor to its Duke Street Food and Drink Market line-up in Liverpool. Seafood and fish kitchen Kelp replaces open-fire cooking concept Cinder and joins Bone & Block, Indigo Greens, Cucina Di Vincenzo, Cahita and Ginger. Kelp will serve dishes including two types of Colchester oysters, mussels with ciabatta, gambas pil pil, crispy fried fish, fish and chips, grilled hake and whole Dover sole. Graffiti Spirits Group co-founder Matt Farrell told Insider Media: “Refreshing this kitchen and bringing in Kelp has created excitement and intrigue for fish fans and we’re really proud to have the team on board.” Graffiti Spirits Group opened Duke Street Food and Drink Market in June last year. 

 

Nole Pizza takes second site: Nole Pizza has taken a former York Roast site to open its second premises in Salisbury. Nole Pizza, which has a site within The Pembroke Arms in Wilton, has agreed to take on the city centre site in Butcher Row on a ten-year lease. Nole Pizza’s Ethan Davids told the Salisbury Journal: “When we opened our first little shop in Wilton, we weren’t quite ready for the number pizzas we ended up cooking. The opportunity came about quite quickly in the market square, and we’re now looking to build on a strong start to life and offer the same great food in Salisbury. Obviously opening a restaurant with the ever-looming threat of lock-down presents its challenges, but we’re all confident that our concept works and the city centre will come back fighting once this all blows over, whenever that may be. To say we’re excited to open our doors is an understatement.” The pizza parlour is expected to open in mid November. 

 

Waterworld’s 36-hole mini golf attraction opens: Waterworld Leisure Group has opened two 18-hole mini golf courses, along with a tiki bar, children’s party room and a three-storey M Club gym. The Adventure Mini Golf complex, which is located on the top floor of a new 70,000 square foot extension, in Stoke-on-Trent, has a jungle theme. It is the latest attraction to open at the Festival Park site, which has included the addition of new rides and wave-making machines. Visitors get the chance to choose between the Jungle Falls Challenge and the Temple Ruins Trail courses. The tiki bar sells food, cocktails and other refreshments, and the area can be used for parties and corporate events. A separate children’s party room comes with jungle decoration and climbing frames. Waterworld owner Mo Chaudry said: “It’s really nice to finally be able to bring this dream to life. At the moment, you have to go to neighbouring cities to get an experience like this, but not anymore.” The M Club gym features three fitness studios; a dedicated ladies-only gym; 50-metre sprint track; free-weights area; functional training zone; and a swimming pool and spa with hydrotherapy and plunge pools, steam, sauna and heated loungers. 

 

Rudy’s Vegan Butcher shop to open on World Vegan Day: Rudy’s has announced it will open a vegan butcher’s shop in north London. Rudy’s Vegan Butcher is the second brand in the business’s line-up, which includes Rudy’s Vegan Diner in Camden. Founded by Matthew Foster and Ruth Mumma, the butcher’s shop will open on Sunday, 1 November, which is also World Vegan Day. The Islington store will be a place for customers to stock up on dirty burger patties, cheeze sauce and chilli-non-carne, rack of jack ribs, lobstah salad, meatballs, chick’n lover paté, shredded BBQ pulled porc and roast turk’y – all non-meat products. And there’s a charcuterie section offering vegan smoked ham, salami de provence, pepperoni and homemade pastrami. Rudy’s will also give away 100lbs of baycon, which is the equivalent of 5,000 slices, with every customer getting 25 slices free on opening day or until stocks run out. Customers can also order online with a free pack of baycon being included with every order. The outlet is located on the corner of Islington Park Street and Upper Street, at the site that was previously Burger Lux.

 

Michelin-starred chef Tommy Banks to launch Christmas delivery service: Michelin-starred chef Tommy Banks, who is behind The Black Swan in Oldstead and Roots in York, is launching a nationwide Christmas delivery service. Having launched delivery service Made in Oldstead during lock-down, the third arm to the Banks’ family business has continued to deliver premium food boxes to customers across the country since April. Now, the team is preparing a collection of festive menus, gift boxes and products for December. Available to pre-order online now, the boxes and menus make use of the produce from the Banks’ farm and kitchen garden in Oldstead. They feature a provisions box; a Christmas Dinner Box; New Year’s Eve Celebration Box; and an Oldstead Gift Box. Customers can also choose to add a selection of The Black Swan’s pre-bottled 500ml restaurant cocktails. 

 

Former Caravan head chef to lead kitchen of new Shoreditch restaurant and bar: Niko Kontogiannatos, who was previously head chef at London-based restaurant and coffee-roasting concept Caravan’s Fitzrovia site, is to lead the new kitchen at bar and restaurant in Shoreditch. Joan’s will open on Monday, 2 November, in Bethnal Green Road and will offer an all-day modern Mediterranean menu that draws inspiration from Kontogiannatos’ native Greece as well as his time at Caravan. The menu will include slow-cooked lamb shoulder served on a bed of sourdough flatbread, sweet pepper sauce and finished with goats’ cheese; and pan-fried fillet of cod with n’duja cannellini beans stew and lemon gremolata. A short menu of local beer, cocktails and wine from European producers will be available.

  

Two Brighton hotels to be converted into boutique site: Two Brighton hotels have been sold to a London developer who plans to turn them into a boutique hotel and restaurant. The interconnecting Granville Hotel and Cecil House Hotel that overlook the sea and the British Airways i360 tower have been sold through Flude Property Consultants to a cash buyer based in London for an undisclosed sum. Flude’s Will Thomas said: “This is a significant transaction post-lock-down. I have known the owners for a number of years now and am delighted to have been able to assist them with this sale at what has been an interesting time to say the least. This represents our third significant transaction in the past year. It seems there is still strong demand in the city for hotel opportunities and that Brighton seems to have benefited from the trend for staycations”. The combined hotels have 36 bedrooms and also a two-bedroom owner’s flat and restaurant and bar.

 

Oblix at The Shard reopens both its restaurants: Oblix at The Shard has reopened both its restaurants on the 32nd floor of the iconic building – Oblix East and Oblix West – under tier two covid-19 restrictions. Both restaurants, owned by Azumi, have new menus designed by chef-restaurateur Rainer Becker and executive chef Marcus Eaves, while general manager Carlos Torres oversees the London Bridge restaurants. New starters include giant crab cakes with watercress and wasabi mayo; beef carpaccio, mustard, parmesan and herbs; and zucchini fries with garlic and cucumber yogurt. Mains include line-caught sea bass with lemon hollandaise and a wide array of steaks. Deserts such as pecan nut and chocolate bar and New York cheesecake with blackberries and hazelnut have remained on the menu. There is also a new “Chef’s Surprise Tasting” menu, which will change quarterly. Weekend brunches will remain as they were, running from noon until 3.30pm. A cocktail menu is overseen by James Shearer (global beverage director at Zuma and Roka), which offers serves such as Rambling Rose (Tanqueray London dry gin, rose, sparkling wine) and King of New York (Bulleit bourbon whiskey, sweet vermouth, hibiscus, chocolate bitters). Oblix was the first restaurant to open in The Shard in spring 2013.