Emeny – 19 July can’t come soon enough for the sector, invests in ‘winterisation’ projects: Simon Emeny, chief executive of Fuller’s, has said that 19 July can’t come soon enough for the sector as the feel-good factor and sales generated by the success of the England football team, is being tempered by the frustration of trading under capacity constraints. Emeny said trade at the group’s pubs had been good but that social distancing had curbed profits. He said: “The football has put smiles back on people’s faces, but it is frustrating that we, as a sector, can’t take full advantage of that due to capacity constraints. Even [during the final] on Sunday, when our pubs will be pretty busy, we’re operating at seriously reduced capacity and we just won’t be able to satisfy demand.” In terms of people wearing masks in the group’s pubs, Emeny said that the “pub is a broad church” and that if people want to wear masks it will be their decision. He said it was too early to pick up on any long-term trends because consumers have been using pubs in a different way over the past 16 months. He said: “There are some habits they have picked up that they may have enjoyed, like order at table, but I don’t think things will be radically different to where they are today. In terms of how people will use pubs, I think it will be about flexibility and treating each pub on its merits.” He said the current issue with the NHS Test and Trace app was one of a number of operational challenges the sector faced at present and going forward. He said: “I welcome the announcement by the government around the 16 August, but I wish it was brought forward because it will ease some of the operation challenges we have at the moment.” Emeny said the company’s “prudent financial management” plus its recent £52m equity raise, leaves it with headroom to continue to invest in its estate and provide it with the ability to look at acquisition opportunities, but that the latter “wasn’t front of mind at present”. In terms of investing in its estate, Emeny said the pandemic had put a firm focus on outside spaces and pub gardens. He said: “We invested heavily in ‘winterisation’ projects during the year and we will be investing a further £4m in more than 90 schemes during this financial year, ready for the autumn. Outside spaces can now be pre-booked and our customers are more accustomed to being in the open air. With a huge range of innovative solutions, including stretch tents, giant teepees, huts, sheds and pergolas to keep customers warm and dry, we expect to see this trend continue. There is no doubt the status of the pub garden has been elevated and the development of, and investment in, these outstanding areas will ensure the pub garden is now a year-round asset, not just for enjoying on the August bank holiday.”

Updated Blue Book to be sent to Premium subscribers today: The second edition of the Blue Book database will be released to Premium subscribers at midday today (Friday, 9 July). Another 62 companies have been added, meaning the latest database will feature a total of 280 companies and will provide an overview of the most recent five years, ranking them by turnover and profit conversion. It will also show directors’ earnings over five years and the top-earning director. Total turnover for the 280 companies is £25.8bn. The minimum company turnover to be included will be £4m. The Blue Book is updated each month, with more companies added. Companies can now have an unlimited number of people receive access to Propel Premium for a year for £895 plus VAT – whether they are an operator or a supplier. The regular single subscription rate of £395 plus VAT for operators and £495 plus VAT for suppliers remains the same. Premium subscribers also receive access to a second exclusive monthly database, The Propel Multi-Site Database. The updated database of multi-site companies for June includes 63 new companies since its previous update in May – making a total of 1,880 listed businesses. Collectively, the 63 new companies operate 565 venues. Subscribers not only received the database as a PDF and an Excel spreadsheet, they were also sent a 10,389-word report on the businesses added during June. Subscribers also receive access to Propel’s library of lockdown videos and Friday Wrap interviews and now also have access to a curated video library of the sector’s finest leaders and entrepreneurs, offering their insights on running outstanding businesses in the sector. Premium subscribers also receive their morning newsletter 11 hours early, at 7pm the evening before our 6am send-out; regular video content and regular exclusive columns from Propel insights editor Mark Wingett. In today’s Premium Opinion column (Friday, 9 July), Propel insights editor Mark Wingett looks back at the week just gone and finds himself torn between looking on the bright side and being fearful of what the next few months and beyond may bring the sector. Email jo.charity@propelinfo.com to sign up.

 

Propel Friday Wrap video series continues with Karen Jones: Propel continues its new Friday Wrap video series on Friday (9 July) at 3pm. The series, which is sponsored by innovative staffing solution provider Stint, sees Mark Stretton, former sector journalist and now head of sector PR firm Fleet Street Communications, and Propel’s insights editor Mark Wingett discussing this week’s key issues facing the UK’s hospitality sector, with a leading sector operator or expert. This week they are joined by Karen Jones, executive chair of Prezzo, chair of Mowgli and Hawksmoor, and non-executive director at Deliveroo, to discuss the challenges faced at Prezzo, whether the pandemic been good or bad for the perception of the hospitality industry, trying to influence the government, the recruitment issue and how to harness the power of the sector to help regenerate high streets. 

 

Loungers, Hawksmoor and Butlins among operators backing new sector recruitment campaign Hospitality Rising: Loungers, Hawksmoor, Cote and Butlins are among some of the companies that have already signed up to back new recruitment campaign Hospitality Rising, Propel has learned. Designed to help the industry recover from the impact of the pandemic, the campaign, which is the brainchild of Mark McCulloch, founder and chief executive of Supersonic Inc, has already received more than 400 registrations of interest from companies up and down the UK. A board has been appointed, chaired by UKHospitality chief executive Kate Nicholls, and features Loungers chief executive Nick Collins, Buzzworks Holdings managing director Kenny Blair, Butlins managing director Jon Hendry-Pickup as well as McCulloch. Part of the campaign’s goal is to land the world’s biggest ever hospitality recruitment advertising campaign. McCulloch said he had secured ten highly rated agencies under the IPA 10X initiative, which sees the industry’s plight as a social issue and is, therefore, prepared to develop the initial creative campaign for free. Agencies included in the initiative include VCCP, Ogilvy and Adam&EveDDB. PR support is being provided by The Fourth Angel. The project team is looking to secure between £3m to £5m from industry sponsorship to help the campaign go live. Suppliers and operators that have signed up to support the campaign so far also include Punch Pubs, Rhubarb Hospitality Group and Arc Inspirations. Will Beckett, co-founder of Hawksmoor, said: “While we usually focus on the question, ‘why should people want to work at Hawksmoor?’, we’re really excited to be getting involved with Hospitality Rising and focusing on the question, ‘why should people want to work in hospitality?’. It’s an incredible industry for anyone with a love of food, drink and people, for people who want to work in an environment that changes so often and offers so much. Hopefully, the campaign will not only encourage people into our industry but also encourage restaurants, bars and pubs to do the best job they can employing those people as well.” Blair said: “I don’t want to look back at a decades-long career in hospitality and regret never trying to do something meaningful to change perceptions.” McCulloch added: “The industry really needs to pull together to help inspire people as to the fantastic career paths people in hospitality can enjoy. We also need to build our industry confidence back and Hospitality Rising will achieve both of those goals if we can all rally round.”

 

Sunak – Sajid Javid ‘looking at’ possible solutions to people being told to self-isolate by app: Chancellor Rishi Sunak has hinted the NHS covid-19 app could be tweaked amid fears millions of Brits will be pinged and told to self-isolate every week after “Freedom Day”. Sunak told Sky News that health secretary Sajid Javid is considering an “appropriate, balanced and proportionate” approach for self-isolation when people are pinged by the NHS app. He said Javid was “aware of the frustration that people have” with the app. Sky News also said it understands the Department for Health and Social Care is looking at the sensitivity of the app. Sunak said: “I’ve spoken to the health secretary about this and he’s aware of the frustration people have around this. We have two different systems for Test and Trace: we have, obviously, the NHS one and we also have the app. I know most people’s concerns rest with how the app is working and the health secretary is aware of that. The app counts for the majority of the people who need to isolate, I understand, on the numbers – and he’s looking at what the most appropriate, balanced and proportionate approach to isolation is in these circumstances.” UKHospitality chief executive Kate Nicholls said: “Really positive to hear that this policy continues to be under review and there is a willingness to listen and evolve – we need a test to release scheme to support advisory pings. Already used in schools and international travel so no additional health risk.”

 

BBPA – temporary extension of working hours for hauliers ‘only papering over the cracks’ but plenty of beer still being delivered: The temporary extension of working hours for hauliers is “only papering over the cracks”, the British Beer & Pub Association (BBPA) has warned. The shortage in HGV drivers is being felt by all sectors in the UK and the trade body said more action from government was urgently needed. The BBPA did reiterate though there was still plenty of beer to go round and being delivered. The trade body also warned of continuing concerns in the beer and pub sector over NHS Test and Trace “pings” forcing staff to self-isolate despite testing negative for covid on lateral flow tests, which has resulted in pubs reducing their opening hours or even being forced to close due to the staff shortages it creates. BBPA chief executive Emma McClarkin said: “Double vaccination exemptions from 16 August isn’t a solution for our sector – 43% of pubs staff are aged 18 to 25, meaning they are at the back of the queue for vaccines and will not have their second jab until September. We urge the government to work with us on this to find a sensible solution that includes our young people and still ensures staff and customer safety.”

 

Job of the day: COREcruitment is looking for an operations manager to join a contract catering business. The company is looking to add an innovative, creative and commercially astute candidate to its team. Ideally, the person would be a real foodie operator, with plenty of energy, charisma and is looking to grow with the business. The caterer’s contracts tend to be based around very modern concepts with a strong focus on retail. The individual will have a multi-client account management and multi-site operations background, and be able to bring a fresh pair of eyes to the table and develop their skill set. The role is based in London with a salary of £55,000 to £60,000, plus commission. Please contact Dan@corecruitment.com for more information.

Itsu signs second franchise agreement, seeks further franchisees: Itsu, the healthy Asian food chain created by Julian Metcalfe, has signed an agreement with Savvi Dining Group to open the brand’s second franchise restaurant in the UK, Propel has learned. The new restaurant, scheduled to open in late September, will be located at Food Central, the recently completed £168m expansion to Leicester’s Fosse Park shopping and leisure destination. Last month, Propel revealed that Itsu had partnered with the team behind Pizza Hut Restaurants to launch its first franchise. As part of that tie-up, Itsu will open a 160-seater restaurant in the former Pizza Hut premises in the Reading Gate retail park, just off the M4 motorway, in early August. At the new Leicester Itsu, customers will have the choice of enjoying “grab-and-go” takeaway options or, “more leisurely”, in-store dining. The new restaurant will seat up to 78 customers and will operate with extended opening hours, allowing diners to take advantage of Itsu’s evening menu. Aaron Moore-Saxton, partnerships director at Itsu, said: “We are delighted to have signed this partnership with Savvi Dining Group, who bring a wealth of experience in franchising and have demonstrated a real passion for the Itsu brand. There is a growing consumer demand for healthy food that can be enjoyed either on the go, or in restaurants, and we are ideally placed to help organisations looking to expand into this market. We have the capability to combine a high volume of customers, mid-market pricing and the opportunity for strong returns. We are embarking on an ambitious expansion strategy and are receptive to enquiries from experienced franchise operators who can demonstrate an ability to operate at scale, across multiple sites, replicating the Itsu customer experience and upholding the values of our brand.”

Irish healthy fast casual brand Sprout plans London launch, appoints Shereen Ritchie as chief operating officer: Irish healthy fast-casual brand, Sprout, has announced the appointment of Shereen Ritchie, former managing director of Leon, as its new chief operating officer, as it signalled its intentions to make a London debut in the near future. Ritchie, who stepped down from Leon in March after four years with the brand, joins the six-strong Sprout, whose current restaurants are located around Dublin city centre, as the brand gets ready for its seventh and largest restaurant opening in Ireland, as well as expansion into the London market. Sprout, founded in 2015 by brothers Jack and Theo Kirwan, was a first mover in the premium, healthy-food space in Dublin and had built a loyal following around its seasonally changing menus and focus on locally sourced ingredients. In 2018, Sprout became the first fast casual food brand in Europe to start its own organic farm. Sprout chief executive Jack Kirwan said: “As we finalise our plans for our first London location, we are overjoyed to have Shereen’s expertise and spirit join the Sprout family. No one knows how to deliver a consistently brilliant guest experience like Shereen does and coupled with Sprout’s ambition to change the way people eat and think about food, we both believe the UK capital is in for a treat.” In 2020, the brand launched the Sprout Allotment, partnering with local businesses to create digital collection points throughout Dublin.

 

Greene King takes Metropolitan Pub Company north with Manchester acquisition: Metropolitan Pub Company, part of brewer and retailer Greene King’s Premium, Urban and Venture division, has acquired its first site in the north of England, Propel has learned. The company has bought the Memorial Hall building in Manchester’s Albert Square, which has been home to the Albert Square Chop House for the past ten years. The site will be renamed The Fountain House. Metropolitan Pub Company managing director Michael Horan said: “The Memorial Hall is a really exciting site as we head north to bring our premium gastropub offering to the people of Manchester. We are hoping the current Albert Square Chop House employees will be staying with us, where we will look to develop their careers for the future.” The site will undergo an investment upgrade, with the intention of opening by the end of September. Metropolitan Pub Company operates unbranded premium pubs, predominantly in London.

Pesto appoints managing director: Italian restaurant business Pesto has appointed Menesh Modhwadia as managing director. Modhwadia joins the ten-strong business, led by Neil and Sara Gatt, from Mission Mars, the north west bar and restaurant operator led by Roy Ellis, where he has been director of operations since 2017. Modhwadia will oversee an “aggressive growth strategy that we have planned for the business”, said Neil Gatt. He added: “Sara and I started Pesto in 2006 and we have successfully navigated through the financial crisis, and now covid, and we are still going strong. We are very excited about the future and we are looking forward to working with Menesh, who will bring energy, fresh ideas and leadership to our talented and committed Pesto family.” Nine of Pesto’s sites are converted pubs across the Midlands and the north west of England. Neil Gatt added: “Our growth strategy is largely based around doing more of what we do well and that is taking on failed pub sites and turning them into thriving businesses. However, we are also researching other potential areas for growth because we feel our versatile branded offering could flourish in a number of different environments.”

 

WatchHouse appoints new finance director: Edition Capital-backed coffee concept WatchHouse has appointed Paula Sandeman to the newly created position of finance director. Sandeman has more than 20 years’ experience within start-up environments as well as a variety of brands, such as Burberry, KidZania, Gaucho and M Restaurants. She has a detailed knowledge of the coffee industry having spent six years working at Starbucks where she led the accounting team through rapid UK and global expansion. She has successfully implemented major business transformations including securing capital funding for development and expansion and joins WatchHouse as it looks to expand its seven-strong portfolio. Founded by Roland Horne, WatchHouse began in a former 19th century watch house at the end of Bermondsey Street in 2014. Horne previously told Propel the group has ambitions to reach “triple figures” in the UK in terms of sites, by “creating genuine, authentic local hubs”, and had a long-term ambition to launch in the US. WatchHouse also plans to open sites in Bishopsgate, Seven Dials, Marylebone and Covent Garden within the next six months. WatchHouse will open its first site outside of London, in Bath, in the autumn after securing the former Radley shop in the city’s Old Bond Street.

Cricket-based concept Sixes raises more than £1m to fund expansion: Sixes, the cricket-based competitive socialising concept from the founders of Mac & Wild, has secured more than £1m of investment to fund its further expansion. As previously revealed by Propel, the business is backed by a number of former professional cricket players, including ex-England captain Sir Andrew Strauss. The Evening Standard reported Promethean Investments – an early backer of Puttshack and Flight Club US – has also invested in a first round of funding to back Sixes, which recently opened its second site in London’s Great Portland Street. Founders Calum Mackinnon and Andy Waugh launched the concept in Fulham in December. They said they have a waiting list of investors for a second funding round and aim to expand to the US within a short time-frame. Strauss told the Evening Standard: “Sixes is an incredibly exciting project to be a part of. From inception in 2020, we have moved rapidly, establishing Sixes as a ground-breaking social entertainment venture as well as a superb London restaurant. The accessibility of the technology means anyone can play, whether you’re a complete novice or a seasoned club regular. Sixes is proudly inclusive, with plans to grow nationally and build the world’s largest cricketing community. The journey has just begun.” Propel revealed last month that Sixes had secured its debut regional site, in Manchester, at the former Alston Bar & Beef site in the city’s Corn Exchange scheme. It is also in talks on a site in Oxford, believed to be at the Westgate scheme. Will Biggart, of Torridon, acts for Sixes.

 

Premium fried chicken concept The Bok Shop to open two new sites by end of August: The Bok Shop, the Brighton-based premium fried chicken concept, is set to open two new sites in the next eight weeks. Having secured investment for ten further sites, locations are set to open in Hastings and Southampton, in July and August, respectively. The three-strong business, which was founded in 2017 by Jamie O’Mara, Howard Kaye, Saul Burman and Matthew Dimmack, will serve its popular dishes such as the Bokadoosh – wings or tenders in a fiery Korean style sauce, and the Jennifer Buffalopez – crispy fried thigh, covered in honey and ginger buffalo sauce. The Bok Shop’s Hastings location will be at Source Park, home of the annual “Battle of Hastings” BMX event, set to open at the end of this month. Four weeks after this opening, the team will launch at Westquay shopping centre in Southampton. O’Mara said: “Things are seriously looking up since last year. We’ve gone from not knowing if we’d ever open our restaurant doors again to opening two new ones in just a few weeks of each other.” Kaye added: “We’re ready to take The Bok Shop to the next level and are so excited to be opening in Hastings and Southampton’s West Quay this summer.” 

Flat Iron secures Bankside site: Flat Iron, the eight-strong steak concept, backed by Piper Private Equity, is to return to the expansion trail with an opening in London’s Bankside. The Tom Byng-led company has secured the former Gourmet Burger Kitchen site in Clink Street for an opening this September. Propel understands Flat Iron is looking at a possible further two or three openings in the capital over the next nine months. In January, Propel revealed Byng, the founder of Byron, was to become chief executive of Flat Iron. Byng, who has been an investor and non-executive director at Flat Iron since 2017, took up his new role on 1 March. He founded Byron in 2007 and led the company for the next decade in which time the brand grew to an £80m turnover, 69-strong business. He is also chair of, and investor in, Bundobust, the Indian street food and craft beer concept. Flat Iron founder Charlie Carroll remains as a significant shareholder and board member but stepped back from the day-to-day running of the business into the non-executive role of founder director. In October last year, Propel revealed Flat Iron had completed a £6.9m refinancing with incumbent lenders ThinCats.

 

Gusto gives staff night off for the Euros final: Gusto Italian, the Matt Snell-led premium casual dining group, is to close its 11 restaurants in England for the evening on Sunday (11 July) so its team members can enjoy the Euros football final. The company said its restaurants will close from 5pm so staff can watch England versus Italy, which kicks off at 8pm. Snell said: “The anticipation behind this game is something we haven’t experienced as a country for a long time, we want our staff to enjoy it. Everyone at Gusto has worked tirelessly since we reopened so we wanted to say thank you and give them a much-deserved night off.” Gusto Italian will be back open as normal from Monday (12 July). Last month, Propel revealed Gusto was returning to the expansion trail with the opening of a “new-look” restaurant and bar in Nottingham later this year. The brand, which currently has 12 sites across the UK, said the site in the city’s King Street would be an evolution of the Gusto brand with “immersive pizza experience, truly open kitchen and coffee and cannoli bar”.

 

Chipotle uses TikTok CVs to expand US workforce: Chipotle Mexican Grill is using TikTok CVs to expand its workforce in the US. The company has announced it will accept job applications via TikTok through to 31 July. Applicants can submit videos of job-related content to the fast casual chain through the TikTok app or via a TikTok résumé site. Chipotle said it is using the new platform to reach prospective Generation Z hires at a time when the labour market is tight. Marissa Andrada, chief diversity, inclusion and people officer at Chipotle, said: “Given the current hiring climate and our strong growth trajectory, it’s essential to find new platforms to directly engage in meaningful career conversations with Gen Z. TikTok has been ingrained into Chipotle’s DNA for some time and now we’re evolving our presence to help bring in top talent to our restaurants.” The company said it also plans to organise its second “Coast to Coast Career Day” soon, with a goal of hiring an additional 15,000 employees to meet current demand and future growth. The company said it has recruited more than 82,000 crew members and had over 4,200 promotions among its restaurant staff, since the start of 2021.

 

Nico Simeone to open largest restaurant to date with Canary Wharf launch next month: Scottish-Italian chef Nico Simeone is to open his second Six by Nico site in London, in Canary Wharf next month. Simeone has agreed a deal with Canary Wharf Group to launch the restaurant – his largest to date – in Chancellor Passage on Monday, 9 August. Six by Nico offers a six-course tasting menu that changes every six weeks. Each new menu is inspired by anything from memories, concepts, places and locations – all designed by Simeone. The 4,219 square foot Canary Wharf restaurant, which will have 100 covers inside and a further 20 in a covered outside space, will be the eighth Six by Nico site. The space will also feature a dedicated bar area with a further 60 covers. The Canary Wharf site follows in the footsteps of its sister outlets in Glasgow (two restaurants), Edinburgh, Belfast, Liverpool, Manchester and London’s Fitzrovia. There are also plans to open a third location in Simeone’s home city of Glasgow, in Byres Road, in September. Simeone said: “The restaurant is our biggest yet and it has been a joy to recruit our 50-strong team, especially following the hardest of times the hospitality industry has weathered. We feel incredibly lucky to be in a position to expand our portfolio and I look forward to bringing our one-of-a-kind dining experience to the area. London has always been integral to our growth and Canary Wharf’s proximity to the backbone of the city, the Thames, lent itself perfectly to my curated expansion plan.”

 

Malhotra Group launches new app as it phases out reward card: Newcastle-based pub, restaurant and hotel operator Malhotra Group has launched a new app as it phases out its reward card. Customers can access special offers and discounts via the app. The card rewards customers at venues such as Newcastle’s Leila Lily’s, Jesmond’s Osbornes and Gosforth’s Three Mile, with points they can then redeem against food and drinks on future visits. The new Maloyalty app makes it easier to manage the card, by checking its balance, accessing rewards when checking into a venue and taking advantage of exclusive app offers such as 50% discounts and free drinks. It will also, ultimately, replace the card, which is due to be phased out later this year. Business development manager Fabian Pritchard said the aim was not just to reward loyal customers but also to make it easier for them to “navigate our venues when they are out and about”. He added: “We have a sizeable stable of bars, hotels and restaurants, and this is a great way of telling existing customers about other venues they may enjoy and where they can also gather and redeem their points.” The group recently received the green light from planners for a £30m development around Grey Street, Mosley Street and the Cloth Market in Newcastle of a 120-bedroom hotel, retail outlets, a rooftop bar with an outdoor swimming pool, a nightclub, restaurants and a health club. 

Liverpool-based restaurateur to launch pasta in a cone concept, first of ‘many’ sites: Liverpool-based restaurateur Attilio Sergi is to launch a speciality pasta concept in the city. The Italian chef and founder of 51 Trattoria, which operates sites in Liverpool and Southport, is providing a new twist when it comes to serving pasta, with Pasta 51 Express offering customers pasta in a cone. The restaurant in Whitechapel, Liverpool, will offer delivery, eat-in and takeaway, with the fresh pasta-based meals ready in “just under four minutes”. Sergi said it will be the “first of many” sites for the concept. He said: “We all live in a fast-paced world with few of us having the time to spare and enjoy a meal in a restaurant. Fast food, although quick, does not offer the quality many of us demand. Pasta 51 Express solves this problem by offering customers high-quality, freshly made pasta dishes, served in a quick and convenient cone, making it ideal to eat on the go.” Sergi grew up in Lecce, Puglia, where his family grew Durum Wheat crops used to produce the finest Italian pasta. As a child, he watched his grandmother and mother make pasta by hand including the regional speciality pasta, Orecchiette. Sauces are prepared using local ingredients and slow cooked to be produced in the cucina povera style.

 

Bubble tea concept to launch in Windsor: A new bubble tea concept is launching in Windsor next month. Anh Pham, who has spent the past decade working in the UK’s hospitality industry, is opening Paeonia in High Street. Pham has drunk and tasted many bubble teas during her travels worldwide and set about creating her own recipes, inspired by the flavours of Taiwan. Bubble tea is a tea-based drink served cold, hot or iced with chewy, tapioca bubbles. All of Paeonia’s bubble tea will be made using a Teapresso Machine imported from Taiwan. The menu will feature a selection of bubble tea, ranging from classic milk tea to speciality milk tea, along with fruit tea, ice tea and fluffy cheese tea. Customers can also customise their drink. Alongside the menu, there will be limited-edition flavours and rotating seasonal specials and the option to make tea with a variety of plant-based milks. Hot organic tea will also be served, with breakfast, Earl Grey and camomile all appearing on the menu. 

 

Chef James Sommerin to launch new immersive dining experience in Penarth a year after shutting Michelin-starred restaurant: Chef James Sommerin is opening a new dining experience in Penarth almost a year after his Michelin-starred seafront restaurant closed in the town. Home, the new restaurant in Stanwell Road, will offer an immersive experience for diners who will have to ring a doorbell to enter the venue, which will have blacked-out windows. The cooking will take place in an open kitchen by Sommerin and his daughter Georgia who, last year, represented Wales on the BBC show Great British Menu. The opening of Home comes after a tough year that made Sommerin question whether he wanted to run a restaurant again. Last July, his Penarth seafront restaurant closed after months of lockdowns meant no money was coming in to pay the rent because the business also failed to reach the threshold for funding assistance. Sommerin told Wales Online: “When I shut the restaurant, it put me into a frame of mind where I, borderline, didn’t know if I could do it again – it really upset me and it made me question whether I could do this again. We had some bad backlash about vouchers – but we lost everything. Our entire livelihoods, cars repossessed, everything, because we went from something that was running amazingly to nothing.” Sommerin aims to regain his Michelin star for Home, which opens on Wednesday, 18 August, and will serve four-course lunches and an eight-course taster menu. He said: “Our old place was a really beautiful restaurant but it was a beast. We used to sit 50 covers and it relied on a huge amount of staff. I wanted to be able to give something completely different.”

 

Cheltenham-based Epic Bars & Clubs to open debut site: Cheltenham-based Epic Bars & Clubs is to open its debut site. The company, which is led by Jimmy Elias, former operations director at Bar Fever, will launch Home & Botanic in the Gloucestershire town. It is investing between £1.5m and £2m to transform the former Thirteen Degrees nightclub in St George’s Road, creating 50 jobs. Nick Martindale, public relations director for Epic Bars & Clubs, told So Glos: “It has been a club in one form or another since 1919 – even been an American servicemen’s club. We are looking forward to continuing that proud history as a nightclub.” The venue will have five different rooms offering music from dance and R&B to a live pianist and lounge bar. There will be cocktails as well as beer, cider and spirits.