More than 50 pub and brewing bosses warn PM that sector ‘could be lost forever’ unless government changes course: More than 50 pub and brewing bosses have sent a letter to prime minister Boris Johnson saying pubs are being “scapegoated” and could be lost forever. The letter, spearheaded by the British Beer & Pub Association, has warned unless the government changes course, and soon, “huge portions of this most British of institutions will simply not be there come the spring.” The letter states: “How can it be that people mixing in unregulated private homes is deemed safer than gathering in limited numbers in larger, regulated and ultimately covid-secure venues like pubs? There is no logic to this decision. Heading into what would have been our most valuable trading period, thousands of businesses are now facing total failure and local communities unable to enjoy a drink and a meal in the perfectly secure environment of their local pub over Christmas. It is clear pubs are being scapegoated despite a lack of available evidence that they are any more responsible for outbreaks than other types of venue. We believe it is in the interests of openness and transparency that any evidence showing pubs to be the source of outbreaks of the virus, and thereby justifying these extra restrictions, must be published immediately. Otherwise this decision must be reconsidered. We cannot stand idly by and allow these measures to destroy our businesses. We owe it to our staff and customers to ensure these decisions are being made based on evidence.” The letter adds should the government remain committed to this course of action more sustainable round of grants for pubs in line with the first lockdown are needed – ranging from £3,000 to £12,000 a month – depending on their rateable value. Bosses have also called for the business rates holiday to be extended beyond March, a cut in the beer duty rate and an extension of the VAT cut beyond March, but also from 1 January, to 5% for all drinks sold in pubs. The letter states: “It would be nothing less than heart-breaking if, having survived through the past nine months, working tirelessly to put in place countless safety measures, pubs now face ruin with the end of the pandemic in sight. Moreover, the support the government has given us up to this point would all be for nothing, a colossal waste of resource only to end up in a much worse position than we were just a few months ago. The looming disaster is avoidable, but only if you act now. Our pubs provide light in the darkness for many. We ask you to give light to our sector in our darkest of moments.”

People and Training Conference goes virtual with daily video, Dishoom to feature today: This year’s People and Training Conference has gone virtual with a video sent out each day at 9am this week. The event, which showcases outstanding people culture among companies in the sector, is organised by the British Institute of Innkeeping in association with Propel and sponsored by CPL Learning. The next video, which be sent on Thursday (26 November), features Andy O’Callaghan, people director at Dishoom. He talks to Abi Dunn about how proud he is of the innovation and sense of togetherness the sector has shown through the pandemic; how Dishoom has “deepened not diluted” its culture and how obsessing over the experience not the numbers has been a key part in its success.

 

UKHospitality – sector can be catalyst for economic recovery, but only with right support: The sector can be the catalyst for the UK’s economic recovery, and avoid predicted unemployment growth – if it is supported to navigate a harsh winter, UKHospitality has said. Chancellor Rishi Sunak has said the pandemic was estimated to see the loss of about 2.6 million jobs, and the government was borrowing £394bn this year in an attempt to keep the country afloat. The Office for Budget Responsibility estimates the economy will fall by 11.3% – the largest fall in 300 years. Sunak also estimated the levels of growth won’t reach pre-pandemic levels until the last quarter of 2022. In response, UKHospitality chief executive Kate Nicholls said: “Hospitality jobs are at the core of the grave unemployment forecasts the chancellor announced, yet the sector has shown repeatedly, most recently in August, how those jobs can help deliver economic growth for the economy. But it can only do so if it survives the winter and that means getting the necessary support now. The hospitality sector is key in preventing unemployment getting out of control. The sector is being hit hardest by this crisis, but it is also the sector that could lead the recovery of the economy if given the chance. As demonstrated after the financial crisis in 2008, we can provide jobs, investment and opportunities in every region of the UK and the economy back up to full speed. Once the crisis has passed, people will want to go out for a drink or a meal, take a holiday or enjoy their newly gained freedom with their family and friends. Hospitality is central to all of this. But we have already lost 600,000 jobs. Support must be comprehensive and swift if we want to stop that figure from rising and avoid the nightmare of unemployment the chancellor spoke of. A swift announcement to fill the gap in hospitality previously filled by the Job Retention Bonus, coupled with a solution on rents, is critical for immediate survival. Subsequent revival will be hugely benefited by then extending the VAT cut and the business rates holiday. Every venue we can save now means jobs safe and secure as we look to rebuild.”

French pubs and restaurants to be given choice of receiving €10,000 or 20% of their turnover: Pubs and restaurants in France will have the choice of receiving up to €10,000 (£8,900) from a “solidarity fund” or 20% of their turnover – capped at €100,000 per company – after being forced to remain shut for the festive period. President Emmanuel Macron tweeted the news as the country prepares to ease its strict coronavirus restrictions this weekend, allowing non-essential shops to reopen. But bars and restaurants will have to remain closed until 20 January, leading to Macron announcing the additional funds. He said the bulk of lockdown restrictions would be eased from 15 December for the festive period, with cinemas reopening and general travel restrictions lifted, as long as new infections were at 5,000 a day or less. The latest seven-day rolling average for new infections in France is reported to be 21,918. Macron said the situation would be reviewed on 20 January, and if infections remained low, bars and restaurants would then be permitted to reopen. However, if the situation had worsened, he said he would look at options to avoid triggering a third wave.

Scottish Hospitality Group – don’t blame sector for third covid-19 wave: The Scottish Hospitality group (SHG) has called for the government to “unequivocally promise” pubs, bars and restaurants will not be made to pay the price if its five-day plan to relax household mixing at Christmas leads to a third wave of coronavirus cases. SHG also wants a better safety net for the industry if there are tighter restrictions in new year and said tweaking the tiers would allow for safer socialising at hospitality venues than in private homes. The demand comes as almost 15,000 people have signed a petition on the 38 Degrees website calling for better support for the industry. UK scientists have already voiced serious concerns over a spike in covid-19 cases in the new year as a result of more people socialising in homes over Christmas. While, more flexibility in local restrictions and better grant support for hospitality, including the lifting of caps on financial help, are needed to avoid the sector being punished for irresponsible private gatherings. SHG spokesman Stephen Montgomery said: “We need the Scottish government to tweak the tiers and let viable businesses trade over a crucial time of year. That will allow us to provide spaces for safer socialising, minimising the risks of a third wave. We all want to have the best Christmas at home possible but it could signal last orders for many local operators. If that’s what happens as a result of the government going against its own approach to date then that would be yet another agonising blow for all those hard-working staff who have endured so much throughout the pandemic.” The petition that calls for the Scottish government to “tweak the tiers” is part of a broader campaign across social and media to address minor changes in restrictions that could avoid business closures and redundancies. SHG comprises many of the country’s largest restaurant and bar businesses.

 

National Living Wage to increase by 2.2% to £8.91 an hour: The National Living Wage will increase by 2.2% to £8.91 an hour from April, with this rate extended to those aged 23 and over, chancellor Rishi Sunak has announced in his Spending Review. He told the House of Commons: “We are accepting, in full, the recommendations of the Low Pay Commission. Taken together, these minimum wage increases will likely benefit about two million people. A full-time worker on the National Minimum Wage will see their annual earnings increase by £345 next year. And compared with 2016, when the policy was first introduced, that’s a pay rise of more than £4,000.” The chancellor also said the business rates multiplier is to be frozen next year, and that the government is “also considering options for further covid-19-related support through business rates reliefs”.

 

Georgel – we’re urging the government to work in partnership with the hospitality industry to arrive at a more balanced approach: St Austell Brewery chief executive Kevin Georgel has urged the government to work in partnership with the hospitality industry to arrive at a more balanced approach, “while offering targeted and longer-lasting financial support at this critical time”. Georgel said: “Once again, the great British pub and British breweries are facing an existential threat. This time, not as a direct result of the pandemic but as a consequence of the government’s unfair and illogical targeting of our sector. Since March, we’ve worked tirelessly and collaboratively to support the nations’ battle against covid-19. We’ve closed our pubs, invested millions in reopening safely and played a responsible role in balancing the public health risk and the economic impact. As a result of this work, pubs are proven to have one of the lowest levels of transmission rates. YouGov consumer research also shows the public feel safer in pubs than they do in shops or on public transport. Against this backdrop, we are devastated the government has singled out the great British pub once again and is enforcing illogical restrictions on us, without sufficient targeted support. The great British pub is part of our social fabric. It’s far more than just a huge economic contributor – it is the focal point for social cohesion at a time when we all need it most. The avoidable loss of these wonderful, historic, community assets will be felt by generations to come. We’re urging the government to work in partnership with the hospitality industry to arrive at a more balanced approach, while offering targeted and longer-lasting financial support at this critical time. St Austell Brewery is a proud and historic business. We opened our first pub in 1851 and are one of the largest employers in the West Country today. The potential impact on our business will result in devastating consequences for our people, our customers and our communities. I’d like to thank all of you – our customers – for your unprecedented support throughout these challenging times.”

 

CAMRA demands answers over why hospitality has been singled out as a scapegoat: The Campaign for Real Ale (CAMRA) has demanded an explanation from the government on why pubs face harsher restrictions than gyms and shops, why household mixing at Christmas is allowed in homes but not in hospitality venues and why no evidence has been shown to support such restrictions. The consumer organisation, which represents 180,000 beer drinkers and pub-goers, has written to health secretary Matt Hancock about these matters and added a new financial support package is vital to safeguard the future of local pubs and the breweries that serve them. CAMRA is particularly concerned for the wet-led pubs that will be unable to open in tier two or three areas after lockdown ends on 2 December because of the requirement pubs must provide a “substantial meal” with alcohol. CAMRA national chairman Nik Antona said in the letter “we wrote to you in late September about publishing the evidence behind imposing a curfew on hospitality businesses in England. Since then, we note no evidence has been published but documents released from Sage noted scientists advised that it would have a minimal effect on stopping transmission of the virus”. He added: “Can you publish the evidence behind the decision to place extra restrictions on hospitality businesses but not on gyms or non-essential retail?” Antona explained pubs and pub-goers are willing to play their part in reducing the spread of covid-19 and cited the investments made by pubs in offering covid-secure environments. He said: “Pubs continue to be singled out as a scapegoat for the spread of covid-19 without any compelling evidence to support the claim. These incoherent and inconsistent restrictions will decimate businesses, cost jobs and lead to the loss of community pubs up and down the country. This is a make-or-break moment for thousands of community pubs that now face measures such as only being allowed to serve alcohol with a substantial meal – without any evidence presented that this measure would help to control the virus. To make matters worse, while people will be able to mix in people’s homes over the festive period, pubs won’t be able to open normally over the same period, a decision that spells doom instead of cheer for pubs this Christmas. The Government must urgently publish the evidence behind their decisions – or think again about these new measures. With 72% of hospitality businesses saying they expect to fail next year – even before these new restrictions were announced – it is clear pubs and breweries urgently need a new, dedicated financial support package to survive.” 

 

Borg-Neal – sheer spitefulness of some decisions leads me to think there is an underlying agenda to damage the industry: Peter Borg-Neal, founder and chairman of Oakman Inns, has questioned whether there is an agenda against the hospitality sector behind some of the coronavirus restrictions. In a series of tweets, Borg-Neal said: “Until now I always thought that the prize for the most stupid coronavirus measure would go to the 10pm curfew – something that endangered public health as well as the economy. But the decision to allow people to form a three-household bubble in order to meet up with family at Christmas as long as they don’t do it in a pub or restaurant sets a new level of inanity. Here’s the thing – we already know people having close contact with others in their own home is a key driver of transmissions while a hospitality setting is not. It may come as a surprise to Boris Johnson and his colleagues but not everyone lives in a huge house with plenty of space. Three households gathering in a relatively small space is clearly a high-risk situation – this is likely to be the case in a majority of private homes. Conversely, meeting in a pub or restaurant with mechanical air changes, a strict cleaning regime, hand sanitisation and other covid-secure protocols would be immeasurably safer. This is just clear and simple logic supported by strong evidence. I just despair at the lack of common sense as much as the unnecessary damage to the hospitality industry. It leaves me thinking that there is something much more sinister behind all this. The sheer spitefulness of some of these decisions lead me to think that there is an underlying agenda within Public Health England and other bodies to permanently damage the hospitality industry. Certainly, protecting public health is not served by this.”

Goodbody – leisure and travel sector leads decade-high surge in capital raising by listed companies: In the wake of the pandemic, 30 companies in the leisure and travel sector have led a decade-high surge in raising additional capital from investors by listed businesses, according to investment bank Goodbody. In the year to date, this sector has raised a total of £5.5bn from institutional and retail investors to repair their balance sheets following the pandemic and social restrictions. This includes eight restaurants and bars that have raised a total of £1.6bn: Whitbread, owner of Premier Inn and Brewers Fayre, raised £1bn; UK-based travel hub foodservice company SSP Group raised £226m and JD Wetherspoon raised £141m. Analysis of London Stock Exchange data shows that as of 30 October, listed companies have raised more than £26bn (£26.234bn) from investors on the London Stock Exchange’s Main Market and Alternative Investment Market, the highest level since 2009. This year, 463 companies have completed transactions to raise additional capital. These transactions have closely mirrored the impact of the pandemic, with both the volume and magnitude of transactions peaking in April after the first UK lockdown, and beginning to increase again as the second wave of positive covid-19 cases were realised in September and regional restrictions were implemented. Piers Coombs, head of Goodbody’s London office, said: “In the face of crisis, we have seen investors respond brilliantly to the needs of publicly listed companies. In recent years, a rise of passive funds and a trend towards de-equitisation has taken the focus away from the vital role active investors play in keeping equity capital markets healthy for listed companies. This year has firmly reversed that trend, and through institutional and retail investors giving their backing to companies at this difficult time, thousands of jobs have been protected and businesses can plan for the future.” The leisure and travel sector forms part of the consumer discretionary sector, which also includes automobile and consumer services, saw the greatest value of capital raised, raising a total of £11.4bn in the period through 70 different businesses. This included several of the largest deals of the year to date, including Compass Group, the FTSE 100 catering group, which raised a total of £2bn from both retail and institutional investors. 

 

Sector businesses claim £849m for 160 million Eat Out To Help Out meals: Businesses claimed more than £849m through the Eat Out To Help Out scheme in August as customers bought more than 160 million meals, according to official figures. HM Revenue & Customs (HMRC) has announced more than 49,000 restaurants, pubs and cafes made claims by the end of September through the subsidy scheme aimed to boost consumer spending after the first national lockdown. The programme offered customers a 50% discount, up to £10, on meals and soft drinks on Mondays, Tuesdays and Wednesdays throughout August. HMRC said the majority of claims – 55% – were made by restaurants, with pubs accounting for 28% of meals. About 93% of claims were made by small businesses with just one outlet, although these represent just over half of the total value of claims as chains received larger amounts from the government. A total of 172 large businesses representing 18,134 outlets made claims during the programme – more than a fifth of all sites involved, HMRC said. The government data revealed the number of meals discounted by the scheme and the total value of claims increased each week as more people used the offer every week before it ended. About 26.5 million meals were claimed through the scheme in its first week, steadily rising to 44.5 million in the final full week. The last day of the scheme, 31 August, saw another 16.9 million claims. Customers secured an average discount of £5.24 per meal claimed, the figures showed.

 

More than two fifths of Brits that celebrate Christmas would miss going to the pub with family and friends: More than two fifths (42%) of Brits that celebrate Christmas said they would miss going to the pub with friends and family this year if coronavirus restrictions remain in place, according to new research by brewer and retailer Greene King and YouGov. A total of 43% said they usually go to the pub with friends and family in the lead-up to Christmas. Almost three quarters (72%) agreed their local pub provides an important place for people who might be lonely during the festive period. Greg Sage, corporate affairs director at Greene King, said: “The festive season is an important time of year for families and friends, and pubs are the heartbeat of the community, providing a place for loved ones to spend quality time together. We know this Christmas is unlikely to be like any other, but we also recognise people really want to be able to visit pubs and be able to socialise safely, and it’s especially important for those who would otherwise find themselves alone. That is why, earlier this year, we invested a significant amount of money in our Pub Safe measures to ensure the protection of our customers and team members and we want to be able to open as many of our pubs as possible this Christmas.”

 

Extension of wet-led pubs’ closure in Ireland shows a ‘lack of trust’ in sector while restaurants may open: The possibility of wet-led pubs remaining closed in Ireland into the new year has been slammed as showing a lack of trust in “publicans, pub staff or pub-goers”. As the country gears up to exit a six-week lockdown on Tuesday (1 December), restaurants may be allowed to open while doubts hang over wet-led venues. A decision from taoiseach Micheál Martin is expected on the new tier levels on Thursday (26 November) or Friday (27 November) about what can and can’t open for the Christmas period and to what extent. It is also understood the €9 “substantial meal” law is being reviewed and may be updated with new regulations for premises serving food and alcohol. Martin had previously said the country would return to a modified level three state from the current level five on 1 December, to allow non-essential retail to reopen in order to facilitate Christmas trade. This, in turn, has cast doubt on whether traditional pubs will be allowed open. Licensed Vintners Association chief executive Donall O’Keeffe said: “If the government adopts this approach, what they are saying is that they don’t trust publicans, pub staff or pub-goers to follow the guidelines. It will be a formal indication from government that they think of pubs as ‘lesser’. Such an approach would strike us as a very obvious and discriminatory restraint of trade position if it were to be adopted by the government. It is also a position the pub trade can never accept.”

 

City Winery in New York charges $50 for fast covid-19 test before allowing entry: City Winery in New York has started charging customers $50 for a covid-19 test before allowing them into the restaurant. The programme that was launched on Tuesday (24 November) requires diners to test negative and to promote safe indoor dining as temperatures drop in New York. The $50 fee, which all goes to the testing company, is paid for when guests make a reservation online. All staff members are tested before entry too. City Winery founder and chief executive Michael Dorf said: “A covid-19 test is one of the only solutions to get patrons inside restaurants for the next five months until the springtime. Given the change of seasons, finding the next level of safety and comfort for people to dine indoors is critical for us today.” Diners are met by testing staff wearing PPE and can enjoy a drink while they wait ten to 15 minutes for the results of the nasal swab. If negative, customers are allowed to enter and follow standard mask wearing and social distancing rules. Positive test results will be sent to a lab to be verified and the patron will be turned away. According to the Daily mail, the new measures will only be in place on Tuesdays and Wednesdays, while the venue is open test-free and outdoor seating is also available during the rest of the week.

 

Giggling Squid co-founder to launch new Thai fast-casual concept: Pranee Laurillard, the co-founder of Giggling Squid, is to launch a new Thai fast-casual concept in the new year, called Lime Squeezy Thai Kitchen, Propel has learned. The new venture, which is a separate business to Giggling Squid, will open its first site in the former Wahaca restaurant in Chichester, West Sussex, with an opening scheduled for early February. The new concept will have a lower price-point than Giggling Squid, feature a takeout offer and communal tables. Laurillard, who founded Giggling Squid with her husband Andy in 2009, told Propel: “This is something I have wanted to do for a very long time, even before we launched Giggling Squid. The concept will be more in the fast-casual category, with everything focused on the meal being in one dish. I am very excited to be working on something new and looking forward to launching it next year.” Laurillard believes the concept will have the potential to be rolled out. She added: “My focus is getting everything ready for the first one, but I know there will be opportunities regarding other sites next year, and it is something I will keep my eye on.” In September, Giggling Squid opened its latest site – and biggest to date – in Cambridge. The 150-capacity venue became Giggling Squid’s 36th site. In June, it obtained a £5m loan through Barclays.

 

Boparan signs Slim Chickens franchise agreement for south west: Boparan Restaurant Group (BRG) is to further roll out its Slim Chickens brand, after entering into a franchise agreement to launch the US concept in south west of England. The company, which last month acquired the bulk of the Gourmet Burger Kitchen business out of administration in a deal valued in excess of £5m, has signed the franchise agreement with KK Restaurants SW, an established franchise operator with a track record in rolling out hospitality brands, including Pizza Hut Delivery and Costa Coffee, in the region. The first restaurant under the new agreement, which will see KK Restaurant open an initial five outlets in the south west, will open in Exeter next month. It is thought this could be a conversion of BRG’s existing Giraffe site in the city’s Princesshay scheme. It will become the tenth opening for Slim Chickens in the UK. Judd Williams, BRG’s franchise director, said: “We are pleased to have secured a franchise partner as experienced as KK Restaurants SW. This supports our ambitious growth plans to roll out the Slim Chickens brand across the UK.” Simon Wright, of KK Restaurants SW, said: “Slim Chickens is a scalable brand with bags of potential and we are delighted to be partnering with BRG to bring better chicken to customers in the south west.” In July, BRG confirmed JRK Restaurants as the first UK franchise partner for Slim Chickens, as it sought to accelerate the growth of the “better chicken” brand. BRG entered into a franchise development agreement with JRK Restaurants under which the new partners will open initially five outlets across the south coast. The first site under the agreement is located within Southampton’s Westquay Shopping Centre. BRG is thought to have a number of sites in various stages of development for Slim Chickens, with further openings believed to be lined up in Reading, Leeds and Sheffield. The brand was founded by Tom Gordon and Greg Smart in 2003 and currently operates more than 100 restaurants in the US.

Lucky Onion founders to launch The Double Red Duke restaurant and hotel in February next year: Sam and Georgie Pearman, founders of The Lucky Onion Group, which they have operated for more than ten years, are launching their biggest opening so far – The Double Red Duke in February 2021. The new site is part of their Country Creatures venture, which specialises in creating restaurants, inns and hotels that focus on great British hospitality. Overseeing the menu at the Cotswolds venue will be Richard Turner, who worked under the likes of the Roux brothers, Pierre Koffmann and Marco Pierre White. Using Turner’s expertise from working at Hawksmoor and Pitt Cue, the menu will focus on cooking over fire, with an open grill at the heart of the kitchen. The venue will have 19 bedrooms with Georgie Pearman leading on interior design at the 17th century coaching inn, which is located east of Oxford and close to Kelmscott. The current restoration project includes the extension of the current building to accommodate hotel bedrooms, a larger dining space and bar, and a garden room that will lead out to gardens and countryside. The Double Red Duke, named after a character from local folklore, will have a 12-seat feasting room, a garden room for 40 people and a 14-seat kitchen counter.

 

Supper set to see monthly revenue exceed £1.2m in November: London-based premium food delivery service Supper is set to see monthly revenue exceed £1.2m in November. The company, which is aiming to raise £5m as it looks to expand its presence into new international cities, is reportedly “continuing to go from strength to strength”. Venture capital fund Moscar Capital, which led the company’s £1.5m fund-raising round last November, is also leading the latest effort. Supper is looking at launching in cities such as Dubai, Singapore, New York and Monaco. The business currently has 130 restaurants on its platform, and this number has been steadily growing by 10% each month. It also has around 61,000 registered customers, a figure that is increasing by 1,500 per month. Founded by Peter Georgiou in 2015, Supper uses a fleet of specially adapted scooters and directly employed drivers to cater for the premium end of the market, setting it apart from sector heavyweights such as Deliveroo and UberEats. It currently works with restaurants including Zuma, Hide and Roka.

 

Dirty Bones launches sister delivery brand and kerbside pick-up: US comfort food and cocktails brand Dirty Bones has launched a sister delivery brand and kerbside pick-up service. Dirty Wings delivers American-style wings, fried chicken and buns across the capital. The menu, launched on Deliveroo in the first instance, includes popcorn bites, crispy fried chicken thighs and half and full buckets of wings in five different flavours. There are also American-style desserts and shakes as well as its cocktails in pre-mixed pouches, ready to pour at home. Meanwhile, Dirty Bones has converted its street-side burger hatch at its Kensington site into a 1950s-style kerbside pick-up. Customers are able to order New York-inspired burgers as well as its Dirty Vegan plant-based patty and dishes from the Dirty Wings menu. Dirty Bones co-founder Cokey Sulkin said: “We wanted to bring something new to the party in what’s been a tricky time for all. We’ve developed a new concept that celebrates our key messages – good food and good times. The Dirty Wings and kerbside launches are fun and quirky at their very core.”

Chef Mark Hix to open first pub: Chef Mark Hix will open his first pub, The Fox Inn in the historic hamlet of Corscombe, Dorset, when lockdown is lifted in December. The pub was bought by local residents Eva and the late Ray Harvey in 2012 to save it from being turned into housing and to preserve the hamlet’s history. Located in an Area of Outstanding Natural Beauty, the grade II-listed building is just four miles from Beaminster and 40 minutes from Hix’s fish and seafood restaurant in Lyme Regis, which opened in July. Hix said: “The owners of the pub have been family friends for many years. When they offered me the lease, I thought it could be a great opportunity, despite these uncertain times that we are in. It will be my first pub so it’s an exciting new project for me in the countryside where I’ll be serving local meat and game along with some British pub classics, a contrast to the fish and seafood offering in Lyme. With all the challenges that we are facing now, it’s great to be able to focus on an exciting new project. It’s important to me that I keep The Fox as a traditional local pub with great food and drink. Since lockdown in spring, the pub has only been open three days a week, so I am looking forward to opening six days a week for the locals and visitors to the area to enjoy once more.” The pub will feature The Fox Room and Bill’s Garden Room, named after Hix’s late grandfather, which will seat 35 covers serving local seasonal food. Hix said after a small refurbishment next spring, The Fox will also offer overnight stays at its two double rooms.

Ivan Simeoli to launch seafood restaurant Crudo in Brick Lane: Chef and restaurateur Ivan Simeoli will open seafood restaurant, speakeasy bar and a fishmonger on Brick Lane called Crudo. The east London site will open for a soft launch on Friday, 4 December, and is the latest opening from Simeoli who opened Laboratorio Pizza, also in Brick Lane, in March. Crudo will have its restaurant and fish shop on the ground floor with the secret cocktail bar on a lower level, with a side door entrance on Hanbury Street. The restaurant menu includes a selection of shellfish and tempura plus small and large plates. The Sea Bun section offers dishes such as fried octopus with crispy black cabbage, black olives and mayo; tuna tartare with burrata, caper mayo and spicy tomatoes; iced prawn with fior di latte, crunchy bacon and basil mayo; and salmon and ricotta with garlic oil, courgetti, iceberg and dried tomatoes. The soft launch runs from 4 December until 12 December and customers will be entitled to 50% off food.

 

Clove Club team announces permanent closure of Two Lights restaurant: American concept Two Lights, which was operated by the team behind The Clove Club, has announced its permanent closure. The Shoreditch site, which was led by chef Chase Lovecky and opened in 2018, made the announcement on Instagram. It read: “Guests, family and friends of Two Lights, it is with great sadness we announce the closure of the restaurant. Like so many of our peers from the first lockdown in March, we have had huge obstacles to try and overcome and, unfortunately, the recent curfew, tier restrictions and this second lockdown have finally made the continuation of the restaurant untenable. We’ll see you on the other side.”

 

Lincoln & York continues to trade profitability throughout pandemic: Coffee sourcing, roasting and packaging company Lincoln & York has said the business has continued to trade profitability throughout the coronavirus pandemic and will emerge “leaner but stronger”. It comes as the business reported an increase in sales and profit before tax along with its parent company. Turnover at Lincoln & York rose circa 10% to £42.5m for the year ending 31 January 2020, compared with £38.4m the year before. Operating profit was up to £5.7m compared with £4.7m the previous year, while pre-tax profit increased 21% to £5.5m compared with £4.6m the year before. Accounts for its parent company Elsham Wold Estates revealed turnover rose to £48.7m, compared with £45.9m the previous year. Operating profit was up to £6.2m compared with £5.3m the year before, while pre-tax profit rose to £5.9m, compared with £5m the previous year. Lincoln & York supplies the out-of-home, foodservice, specialist retail, contingency, wholesale, vending and export markets. In their report accompanying the accounts, directors stated: “We are quite confident the business is in good shape financially and in terms of our capability of taking advantage of any opportunities that may arise as a result of covid-19 and, while there may be tricky times in the coming months or years, we are in a good place to navigate it and we fully intend to do so. While the future is uncertain, we have continued to trade profitably throughout, and have maintained cash reserves. We will come out of this epidemic leaner but stronger. As a business that has spent the past 20 years focusing on the out-of-home and foodservice markets, we have naturally been affected and so next year’s results are unlikely to be as attractive.”

 

Gastro-pub the Pony & Trap to open second site in Bristol: Michelin-starred Pony & Trap will open a second site, in south Bristol. Josh Eggleton, chef and owner of the award-winning original in Chew Magna, near Bristol, also operates Root and Salt & Malt at Cargo, The Kensington Arms in Redland and Yurt Lush next to Temple Meads. The highly rated gastro-pub, co-run by Josh’s sister Holly Eggleton, is known for its ever-changing seasonal menu that sources its food locally yet attracts diners from across the country. The new site will be in North Street but there are no details on its opening date. An Instagram post read: “We are opening a second restaurant in south Bristol. Details coming soon… ”

UK’s first vegan poké bar opens: The UK’s first vegan poké bar has opened – as a street food truck, in Bournemouth. Hoke Poké is located in the car park of vegan junk food restaurant Plant Hustlers. Hoke Poké offers a selection of plant-based poké bowls with vegan replicas of salmon, prawns and chicken. Plant Hustler has also undergone an extensive rebrand over the past few months including a change of name, having previously been known as Dirty Vegans. Aaron Bryans, who is behind both concepts, said their ethos is centred on “ethical practices, inspiring people about the joys of vegan food and eating consciously – whether they’re plant-based or not”.

 

Maray launches ‘at-home’ boxes: Liverpool-based Middle Eastern-inspired restaurant and cocktail bar concept Maray has launched “at-home” boxes with delivery available across the UK. They feature a selection of mezze, a DIY falafel kit, lamb kofta or aubergine shawarma, dessert and “optional treats from the bar”. A selection of wine and ready-to-mix cocktails can be bolted on to orders. Co-founder Tom White told The Guide Liverpool: “We’ve road-tested loads of boxes from across the UK and have loved the attention to detail and experience, especially from the likes of Sabor, Arabica and Elite Bistros. Gary Usher from Elite went as far as inviting us into the kitchen to see how they put their boxes together. We’ve had such great support from our customers and community, so we really hope these boxes bring a bit of a smile back to people’s faces over the next few weeks. We’ve tried to pour as much Maray into them as possible, from the second you tear off the tape, we want you to enjoy yourself.” Maray, which is backed by Rosa’s Thai Cafe founders Alex and Saiphin Moore, operates restaurants in the Albert Dock, Allerton and Bold Street.