Government launches strategy to support reopening and recovery of sector: A new strategy to ensure the UK hospitality sector “can thrive long-term and adapt to consumer demands” has been launched by the government. The Build Back Better: Hospitality Strategy focuses on the “Three Rs” of reopening, recovery and resilience. Reopening is backed by measures including highlighting opportunities in the hospitality industry to jobseekers and helping the sector address current recruitment challenges. The government said it was continuing to support hospitality businesses through its £352bn package of economic support and by publishing further guidance this week to help venues operate. Recovery measures include working with the government-owned British Business Bank and directly with lenders to support access to finance for hospitality firms so they can invest in their businesses. The government is also setting out ways to help the sector improve its resilience, including making hospitality a career option of choice, boosting creativity, and developing a greener sector. These include a potential new T-level to boost skills in the sector, bringing businesses together with universities to boost innovation, and reducing waste and plastic consumption. A new Hospitality Sector Council made up of industry leaders and government is being created to oversee the delivery of the strategy. The council will be co-chaired by business minister Paul Scully and Karen Jones, executive chair of Prezzo, chair of Mowgli and Hawksmoor, and non-executive director at Deliveroo. Further members will be announced in due course. UKHospitality chief executive Kate Nicholls said: “The pandemic has devastated the hospitality sector and businesses are desperate to bounce back strongly and return to profitable trading. That’s why the launch of this hospitality strategy is so important – it offers a strong platform to deliver the supportive regulatory and trading environment we need to recover, rebuild resilience and thrive. Ultimately, this strategy sets out a positive vision for the future of hospitality and how a thriving sector can help regenerate high streets and tourism destinations across every part of the country. We look forward to working closely with government to deliver a plan of action.”

62 companies added to second edition of Blue Book for Premium subscribers generating combined pre-tax profit of £139.4m: The 62 companies added to the updated Propel Turnover & Profits Blue Book, which is now available to Premium subscribers, are generating a combined pre-tax profit of £139.4m. The second edition features a total of 280 companies and provides an overview of the most recent five years, ranking them by turnover and profit conversion. It also shows directors’ earnings over five years and the top-earning director. Total turnover for the 280 companies is £25.8bn. The minimum company turnover included is £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 included 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 this week’s Premium Opinion column, which will be sent to Premium subscribers at 5pm on Friday (16 July), Jon Midmer, founder and managing partner of global executive search firm JMA, looks at how businesses are now focusing on how prospective chief executives and managing directors have bounced back from failure when filling key roles. Meanwhile, Thomas Rose, co-founder of property advisory firm P-Three, asks whether the days for drive-thrus in local settings are numbered and Mark Wingett looks back at the week just gone, including Punch’s acquisition of Young’s tenanted estate, and looks ahead to “Freedom Day”. Email jo.charity@propelinfo.com to sign up.

 

Propel Friday Wrap video series continues with Chopstix managing director Jon Lake: Propel continues its new Friday Wrap video series on Friday (16 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 Jon Lake, managing director of Chopstix, the pan-Asian quick service restaurant concept, to discuss staying ahead in a category that is set to outgrow the rest of the sector, rebooting its franchise estate, partnering with pubs and what the long-term impact the crisis will have on his business and the industry.

Dardis – covid passports ‘a non-starter’ for sector: The use of covid passports in venues is a “non-starter”, Patrick Dardis, chief executive of London pub retailer Young’s, has said as he criticised the government for “passing the buck” to businesses. Dardis told PA the pub group will not require vaccine certification for customers or staff from Monday (19 July). It comes after government guidance, released on Wednesday (14 July), encouraged pubs, restaurants and nightclubs to check vaccine and testing status as a condition of entry through the NHS covid pass. Dardis said hospitality firms are having to take responsibility for decisions “the government should be making”. “It’s passing the buck and avoiding the big decisions,” he said. “The guidance is just riddled with confusion and that makes our job really complex.” Dardis argued covid passports, which have been suggested by the government for the sector, would be too difficult to police. He said: “It’s a non-starter as far as I’m concerned. It’s completely unnecessary and would be absolutely chaos to implement across this type of business. I feel the government doesn’t understand the demands on a business like ours, and it’s quite a scary place when we are having to deal with this confusion when we really need support.” The company, which runs 273 pubs across the UK, said it will no longer ask staff or customers to wear masks and leave this decision to individual preference. Dardis added customers will be able to order from its bars again, although table service and app ordering will remain in place. UKHospitality chief executive Kate Nicholls said: “The government guidance makes clear the majority of decisions are in the hands of hospitality businesses, which are best placed to understand what happens in their premises. There may be some inconsistency for customers between venues so we respectfully ask that they show patience with our staff as we move to a new regime. Covid passports for walk-up hospitality would be a costly burden for hard-pressed businesses and could create flashpoints between staff and customers, as well as raising potential issues with equalities legislation and the handling of customers’ data.” 

Sector welcomes government strategy to regenerate high streets: Sector leaders have welcomed the government’s strategy to regenerate high streets, which will include pavement licences being extended for 12 months, with an intention to make them permanent. Permissions for the outdoor sale of alcohol will also be extended for 12 months, allowing takeaway pints to continue. The new high street strategy will also encourage councils to use existing powers to convert empty shops into entertainment venues or new businesses without the need for planning permission. The government also confirmed its new £150m Community Ownership Fund, helping local groups take over pubs, theatres, shops and sports clubs at risk of closure without community intervention. Nick Mackenzie, chief executive of brewer and retailer Greene King, said: “We welcome this levelling up announcement from the government, which aligns with our own goals to enhance the social mobility chances for people across the country by helping them to build careers in hospitality. As an employer of 40,000 people, the easing of restrictions from 19 July gives us an opportunity to rebuild our business, protect jobs and recover trade following a year of closures and restrictions in the face of covid-19. We know it’s going to be a long road, which is why longer-term measures such as increasing the capacity for alfresco dining and takeaway pints is something that would make a real difference to our trading abilities, as well as hopefully further encouraging customers to support their local high street once more.” UKHospitality chief executive Kate Nicholls said: “This is a hugely positive move – it allowed for a more successful reopening, supported recovery and demonstrated how hospitality can bring life to our high streets and town centres as well as supporting cultural events. We called for it to be made permanent and great to see this.” Charlie Gilkes, co-founder of Inception Group, said: “This is good news. It’s been great seeing London feeling a lot more like other European cities with far more alfresco options for eating and drinking. One helpful change in the long road ahead to recovery.” However, Alex Reilley, chairman of Loungers, tweeted: “Local authorities are already taking back pavement space because of ‘Freedom Day’. Suffice to say this will be another shambolic example of the UK government and local authorities not talking to each other.”

Chestnut Group – sites will not operate at full capacity from 19 July, team encouraged to continue wearing masks ‘where appropriate’: East Anglian-based pub and restaurant company The Chestnut Group will not operate its sites at full capacity from Monday (19 July) and will encourage its teams to continue wearing masks “where appropriate”. The 13-strong group said it will adapt its “six measures of safety” with it being “very aware our primary duty of care is the continued safety of our guests and our team”. In an email to customers, founder and managing director Philip Turner said: “Our pubs and restaurants will not be operating at full capacity as we maintain social distancing but the rule of six will be relaxed. The team will be encouraged to wear masks where appropriate, and be regularly tested. Extra cleaning measures will continue, sanitising points will remain and NHS Test and Trace will continue to be available for guests if they wish to check in. Our aim is to continue to provide a safe environment for our guests so, while we will begin to relax, we will continue to adapt to ensure everyone feels comfortable stepping out of their homes and into ours. As we remain cautiously optimistic, it is clear the ‘Test and Trace’ isolation policy could impact our staffing levels over the next few weeks. In an effort to keep things moving in the right direction, we would appreciate it if you could help us by being as considerate as possible to other guests and our teams as we transition through this next period.”

 

PM ‘not attracted’ to salt and sugar tax: Prime minister Boris Johnson has said he is not attracted to the idea of imposing an extra tax on salt and sugar, which would hit “hard-working people” the most. On Thursday (15 July), it was suggested a salt and sugar reformulation tax could be added to food sold in shops, restaurants and canteens in England as part of a new National Food Strategy. The report, commissioned by the government, said a £3 per kilogram tax on sugar and a £6 per kilogram tax on salt sold for use in processed foods or in restaurants and catering businesses would encourage manufacturers to reformulate their recipes or reduce their portion sizes. But when the concept was put to the prime minister by reporters in Coventry, Johnson said: “I am not, I must say, attracted to the idea of extra taxes on hard-working people. I will study the report. I think it is an independent report. I think there are doubtless some good ideas in it.” The salt and sugar taxes, which the review said should be brought in before the end of the decade, could add 1p to the price of a packet of crisps and 7.5p to a small chocolate bar. The report by food entrepreneur Henry Dimbleby, co-founder of natural food brand Leon, said the tax would reduce the amount of salt and sugar used by the food industry, and any money raised should be spent on giving free school meals to another 1.1 million children a day, funding holiday activity and food clubs, and supporting healthier diets for those in the most deprived communities. The report also recommended the introduction of a statutory duty for all food companies – including those in hospitality – with more than 250 employees to publish an annual report on their sales of various food types, including fruit, vegetables, different types of protein and products high in fat, sugar or salt. The review was commissioned by the government to advise ministers in England, with the devolved nations developing their own food strategies, although it is expected to influence decision-making across the UK.

 

Job of the day: COREcruitment is looking for an HR business partner for a seven-month maternity cover contract. This position is based in Hammersmith with a flexible working week, including a minimum of two days in the office. The individual will work in partnership with the operations team to create a high-performing culture for a national, leading leisure brand in fast-moving, multi-site customer facing business. They will need to proactively create area people plans to provide highly motivated, engaged and aligned teams that deliver the business requirements. The ideal candidate will have exceptional HR generalist knowledge and experience in all key HR disciplines such as employee relations, performance management, training, management development, succession planning, recruitment, reward, recognition, policy and procedures. Anyone interested can email Gemma@corecruitment.com with their CV. 

Wilkinson – we are looking to add a further brand, GBK could be best deal we never did: Simon Wilkinson, chief executive of Famously Proper, the parent company of the Byron and Mother Clucker brand, has said the company is looking to add a third brand to its business and, in hindsight, a proposed deal for Gourmet Burger Kitchen (GBK) could be “the best deal we never did”. At the start of May, Famously Proper acquired Mother Clucker, the London-based, buttermilk-fried chicken concept. Wilkinson told Propel: “We always wanted to develop a premium chicken brand, we were starting to work on ‘Byron Byrd’, but then an opportunistic moment came where we could engage with the founders of Mother Clucker and it was an opportune moment for them to exit and for us to buy. I think some of the best deals are opportunistic. Do we want to expand and buy more? Absolutely. Are we looking? Absolutely, but Mother Clucker gives us some breathing space. After six Byron openings over May and June, the focus will be on Mother Clucker over the summer.” Last year, Famously Proper had been one of the bidders for the bulk of the GBK business, which was subsequently acquired out of administration by Boparan Restaurant Group. Wilkinson said: “On the GBK deal, we are a few months down the line now and, in hindsight, it could be the best deal we never did because there would have been conflict around which brand we put in which site and how we moved the business forward. We are pleased with where we are at present.” He said the business was very conscious of how big it could grow its brands. He said: “It has been well documented how multi-brand businesses have grown and got too big and lost their ethos and focus. We are very conscious of that and if there is an exit, you want to look at the person buying it and ask if they have an exit. If we can develop a third brand and have those three brands, at say, 40 sites, 20 sites and 20 sites, or 30, ten and ten, you then know a potential buyer could double that and potentially sell that business. We haven’t put any numbers on it though. We are in that stage for the industry that there are still a lot unknowns out there – rent debt being one – therefore, the right opportunities may or may not present themselves. But you have to be ready to go and make sure you look at the right ones and don’t overpay.”

New World Trading Company secures Exeter site for The Botanist: Graphite Capital-backed pub restaurant group The New World Trading Company (NWTC) has secured a site in Exeter for its The Botanist brand, Propel has learned. The Jesper Friis-led business is understood to have secured the former The Stable site in Queen St Dining, which is part of the Guildhall Shopping Centre in the Devon city. The company, which recently opened a The Club House site in Plymouth, said it hoped to open in Exeter before the end of autumn. Once open, The Botanist Exeter will be the brand’s 23rd location. Natasha Waterfield, chief operating officer for NWTC, said: “After such a warm welcome in Devon for The Club House Plymouth, we look forward to our second opening location on the south coast.” Nikki Fairclough, marketing manager, The Guildhall Shopping Centre and Queen St Dining, said: “The Botanist is another amazing opening in our thriving city. We are so happy to see such creative, inspirational brands coming on board to further complement the amazing line-up of brands on site and the venue could not be more perfect with its excellent roof terrace.” Last month, NWTC confirmed it is bringing its The Botanist brand to Ipswich. The company has agreed a lease with Ipswich Borough Council for the vacant Old Post Office in Cornhill, subject to listed building consent being obtained. The venue is expected to open prior to Christmas. Earlier this year, it opened a new concept – The Furnace – in Sheffield. The company is also understood to be in talks on a further site in Cardiff.

Megan’s to open second Chelsea site: London-based cafe and deli concept Megan’s is to open a second Chelsea site as it adds to its openings pipeline in the capital, Propel has learned. The company is set to open opposite Chelsea & Westminster hospital, adding to its outlet in King’s Road, which was the first cafe to launch. The 12-strong company, which will open its next site next week in Wandsworth, has already secured the former Laura Ashley site in Church Street, Weybridge, for an opening next year. The Sarah Hills-led business has also secured a site at 25 Dulwich Village for an opening later this year. Last month, Megan’s said it was looking to recruit a further 100 staff, including two senior board positions as it continues its growth plans. It is looking to add to its workforce, including the appointment of a people director and operations director – both board positions. The business has big plans for growth and brought in a new management team with Hills, formerly managing director of Bill’s and Wagamama, and Gill Clements, ex-finance director of Byron, both joining last year.

 

Nathan’s Famous set for European expansion push: New-York based hotdog concept Nathan’s Famous is set for further European expansion. The US quick-service restaurant (QSR) brand, which has two sites in the UK, in Bournemouth and Southampton, has appointed marketing and PR agency McKenna Townsend to manage and implement the European franchise development marketing strategy. Working alongside Netherlands-based The Foodservice Expert Group (TFEG), McKenna Townsend will help expand the brand’s presence in Europe, in both franchise development as well as its consumer packed goods for retail and foodservice distribution channels. Nathan’s Famous, which has been operating for more than 100 years in the US with more than 225 restaurants worldwide, serves hot dogs, crinkle-cut fries, burgers, chicken, cheesesteaks and shakes. The franchise development strategy includes recruiting master and individual franchise partners, as well as non-traditional brand partners for locations such as petrol stations, motorway service stations, universities and convenience stores. The brand is also keen to partner with ghost kitchens throughout Europe for the Nathan’s Famous menu and its virtual dining concept, Wings of New York, which serves hand-dipped chicken tenders, hot honey half chicken and chicken wings, as well as Arthur Treacher’s, a brand that has been a part of Nathan’s portfolio for years, offering fried seafood, chicken and shrimp. James Walker, senior vice-president, restaurants at Nathan's Famous, said: “The appointment of McKenna Townsend and TFEG as our development partners across Europe allows us to tap into unrivalled franchise development expertise in the region, which will enable us to broaden our reach. We are currently operating in 17 countries across the world and our development ambitions for Europe will be a vital part of our future growth.” McKenna Townsend joint managing director Sarah Townsend added: “We have extensive international QSR and franchise development experience and this appointment makes a great addition to our ever-evolving client mix. We’re looking forward to working with the team in what is set to be an exciting and busy year.”

 

Boparan Restaurant Group to open multi-brand dining destination featuring five restaurants this month, eyes further growth: Boparan Restaurant Group (BRG), the owner and operator of brands including Gourmet Burger Kitchen, Giraffe, Ed’s Easy Diner and Slim Chickens, will open a multi-brand dining destination this month. As previously reported, BRG is planning to launch The Restaurant Hub at the Sainsbury’s superstore in Selly Oak Boulevard in Birmingham. BRG has now revealed the venue will open on Wednesday, 28 July, and will feature five restaurants. These are BRG’s new Caffe Carluccio’s concept, which launched last month in the St Albans Sainsbury’s superstore; Gourmet Burger Kitchen; Slim Chickens; Ed’s Easy Diner; and, in collaboration with Deep Blue Restaurants, Harry Ramsden’s. The Restaurant Hub will be a 180-cover communal dining space allowing guests to mix and match dishes from any of the participating brands, for both dining-in and home delivery. BRG managing director Satnam Leihal said: “The Restaurant Hub brings our and our partner’s most popular brands together in one place, offering diners the chance to access an array of signature dishes and to mix and match all their favourites in one meal occasion. We have ambitious growth plans and are actively looking for city centre, travel hub and neighbourhood sites across our brands.”

 

Arc Inspirations reports sales up 35% on 2019 levels since indoor reopening as sites enjoy record weeks: Arc Inspirations, the Leeds-based operator of a number of fast-growing brands, has reported sales up more than a third since indoor reopening, compared with the same period prior to the pandemic, in 2019. The Martin Wolstencroft-led business, which operates 17 venues – predominantly under its three growth brands, Banyan, BOX and Manahatta – reopened all but two venues on 12 April as restrictions on outdoor trading eased. All sites resumed trading on 17 May when hospitality was allowed to welcome guests back indoors, since when, the group has registered record sales, up 35%, versus the same period in 2019. Many of Arc’s sites have recorded record sales weeks since reopening despite capacity restrictions and staffing challenges, including its Banyan venue at the Corn Exchange in Leeds city centre, which took almost £150,000 in one week. Wolstencroft said: “To be delivering this performance in our business before restrictions have fully fallen away is testament to our fantastic teams that have embraced the challenging situation and shown tremendous adaptability, plus a real desire to make the return of hospitality brilliant for our guests. We think it says a lot about the very strong culture that underpins our business and also the huge consumer demand for what we deliver every day.” The company has kept in place its long-standing incentive scheme that sees teams from the best-performing bars taken skiing to Meribel in the French Alps every spring. The group is also running an additional incentive trip of a New York study tour if the company hits an Ebitda stretch target. Wolstencroft added: “As an industry, we have faced enormous challenges over the past 18 months and while there are clearly more ahead, we are proud to be seeing this level of sales performance. It’s been a real collective effort, with teams moving venues to cover shifts – including the senior management team – and everyone digging in, staying committed and helping us to rebuild together.”

Gourmet4 among trio of operators to secure sites at Camberley scheme: Food marketplace business Gourmet4 is among a trio of operators that have signed for sites at Aberdeen Standard Investments’ The Atrium in Camberley, Surrey. The company has secured the 4,200 square foot premises that was previously occupied by Big Table Group-owned Bella Italia. As previously revealed by Propel, Mediterranean restaurant concept La’De Kitchen is taking the 5,000 square foot site previously let to The Restaurant Group brand’s Frankie and Benny’s for its fourth site. Meanwhile, 15,000 square foot of previously unoccupied upper floor space has been taken by Login Café, owned by Project 5, a Camberley-based IT outsourcing consultancy. The space will be used for co-working and event space for workers and businesses. Project 5’s head office will also be based within the space. Colliers International has secured the lettings and all three sites are set to open later this summer at the 28-unit shopping and leisure destination in the town centre. The agency team also has four more tenants lined up for the remaining available units at The Atrium, leaving only one vacant retail unit within the scheme, which is also home to a nine-screen Vue cinema, tenpin bowling alley, gym and soft play centre.

 

Glasgow pancake business expands operation into Edinburgh with new site opening: Glasgow-based operators Paul Reynolds and Graham Swankie have branched into Edinburgh for a new site opening of their pancake house concept Stack & Still. The 140-cover restaurant takes over from the former Jamie’s Italian location at the Assembly Rooms with an opening date set for Thursday (22 July). The venue will also launch Insomnia – an espresso martini bar, which will serve 50 espresso martinis variants. Insomnia will launch initially as a weekend offering from Friday, 20 August. A total of 40 jobs are being created at the new Rose Street restaurant and bar. Its menu allows customers to create their own stack of pancakes, with more than 12 million combinations available. During the pandemic, the business focused on selling pancake mixes and bundles for customers to make their own stacks at home. Stack & Still co-founder and chief executive Paul Reynolds said: “We’re keen to play our part in helping the city to recover from the pain caused by the coronavirus pandemic restrictions, by creating jobs and by giving visitors another great reason to come to Edinburgh.” Co-founder and chief operating officer Graham Swankie added: “We’re looking forward to introducing our dynamic food offering and innovative espresso martini bar concept to our new customers in Edinburgh.” Stack & Still opened an outlet in a former Harvester restaurant in Livingston last month and has other branches located at West George Street in Glasgow, and at Braehead, Glasgow Fort and Silverburn shopping centres. Reynolds announced last month that he has put his Gin71, Cup Tea Lounge and The Gin Spa business in Glasgow on the market in order to focus on Stack & Still’s expansion across the UK.

 

GSG Hospitality heads to Manchester for second Salt Dog Slims opening: Independent restaurant and bar business GSG Hospitality is opening a second site for its Salt Dog Slims concept, in Manchester. GSG Hospitality will launch the venue in Bow Lane, which will cater for 120 people on the ground floor, which covers more than 3,000 square foot. The venue's basement speakeasy will cater for a further 80 people. Salt Dog Slims will open in a few months’ time, with the hidden speakeasy following before Christmas. The original Salt Dog Slims, which specialises in steins, cocktails and American-style chilli dogs, opened in 2012 in Liverpool. Like the Liverpool version, the new Manchester site will also have a hidden underground speakeasy bar that will require a secret code for entry and will only open to guests “by appointment only”. GSG Hospitality co-founder Matt Farrell said: “We set our sights on opening a venue in Manchester a while ago. Despite the challenges that covid has created, we’ve pushed on with the build of the venue and, behind the scenes, we’ve been working on our interesting cocktails and new food menu for when we open.” GSG Hospitality’s other venues include Duke Street Food and Drink Market, Bold Street Coffee, Maluco, Santa Chupitos and Super Megabite in Liverpool.

 

Spanish chef Dani Garcia to open sixth Bibo restaurant next month as he makes UK debut: Spanish chef Dani Garcia will open the sixth restaurant under his Bibo concept next month as he makes his UK debut. As previously reported, Garcia will launch the venue on the lower ground floor of the Mondrian Shoreditch hotel – which is owned by the Reuben Brothers – in London, and was previously known as The Curtain before it was taken over by operator Accor. Bibo will open on Monday, 2 August, and be housed in the space that was previously occupied by Marcus Samuelsson’s Red Rooster. Bibo will feature an open-kitchen tapas bar and an all-day dining room and will seat 120 guests, including 20 in the Spanish courtyard and 12 in the private dining room on the floor below. Garcia said: “It is an honour to open our first UK-based restaurant and we are excited to establish the property at the heart of the Shoreditch food scene. I have always been fascinated by the vibrant energy of London and look forward to seeing our most iconic dishes being enjoyed by a new public.” The new brasserie and tapas bar will offer dishes such as a pulled oxtail brioche with thin mushroom slices, DG sauce and rocket; and Russian salad with quail eggs. There will be a 120-strong wine list and cocktails. Garcia had three Michelin stars at his eponymous Dani Garcia restaurant in Marbella, which closed in 2019. He now runs Bibo restaurants in Doha, Madrid, Malaga, Marbella and Tarifa having launched the brand in 2014.

 

Former The Lucky Onion Group duo open third site: Peter Creed and Tom Noest, who formerly worked at The Lucky Onion Group, have opened their third site. As revealed by Propel in January, the duo have relaunched The Lamb Inn in the village of Shipton-under-Wychwood in the Cotswolds. The refurbished 16th century Oxfordshire inn will feature ten new bedrooms – five are now open with the remainder launching in September. The seasonal menu offers “established pub classics with a twist” such as wood-fired hake with ratatouille alongside French bistro additions and specials. Creed said: “I grew up in Shipton-under-Wychwood and have such fond memories of going to the pub with my family as a boy and I particularly love the big open bar area with two fireplaces. It’s been on our radar for a couple of years now and with light finally at the end of the tunnel in terms of pubs reopening, now seemed the right time to go for it.” Noest joined The Lucky Onion Group in 2014, where he covered all front-of-house departments as well as spending time in the kitchen. He then moved to Made by Bob in Cirencester. Creed and Noest also operate The Bell in Langford and The Little Bell within Soho Farmhouse.

 

Tim Hortons to open Chester drive-thru site this month: Canadian quick service restaurant brand Tim Hortons will open a new drive-thru restaurant in Chester this month. SK Group, which is leading the rollout of Tim Hortons in the UK, will launch the outlet at Chester Retail Park on Saturday, 31 July. The restaurant, which will be in the former Pizza Hut premises, forms part of the brand’s plan to create more than 2,000 jobs across the country, bringing Tim Hortons restaurants to every major town and city by 2022. Tim Hortons has 28 sites in the UK. Kevin Hydes, chief commercial officer of the Tim Hortons UK & Ireland, said: “We’re delighted to have secured a fantastic location in Chester for our new drive-thru restaurant. We have five restaurants already in the Manchester area so we’re looking forward to expanding our brand in the north west.” Earlier this month, SK Group lodged plans to open a drive-thru site in Oldham. Professional ice hockey player Tim Horton founded the brand in 1964 to create a space where “everyone feels at home”.

 

Cardiff-based coffee shop concept MooMoo’s doubles up: Cardiff-based coffee shop concept MooMoo’s has doubled up in the city. Owner Laura Wiltshire has opened her second branch in Discovery House at Brittania Quay, which is part of the Parmer Cardiff Waterside development. It will cater for staff in the 400,000 square foot of office space across seven office buildings, including 3 Assembly Square, Caspian Point and Scott Harbour, which are home to a number of high-profile private and public sector tenants. MooMoo’s has taken a five-year lease on the premises at an annual rent of £12,000 after agreeing a deal with landlord Global Mutual. Wiltshire said: “I set up my first MooMoo’s at Heath, in Cardiff, four years ago and have been waiting for the easing of the lockdown to enable me to open in Cardiff Bay. The level of business there has already exceeded my expectations and there is lots more scope to increase business. I hope to offer catering services such as corporate buffets to the local businesses in the near future." Property consultancies Knight Frank and EJ Hales are letting agents for the Parmer Cardiff Waterside estate.

 

LA Koreatown-inspired restaurant and bar from Senor Ceviche team to open in Carnaby: The team at Peruvian restaurant Senor Ceviche and Ta Ta Eatery duo Ana Goncalves and Zijun Meng have joined forces to open Korean Dinner Party. The Korean-inspired restaurant will be located on the top floor of Kingly Court, Carnaby, and will open officially on Monday, 26 July. It is set to bring Los Angeles-style Koreatown to central London. The open kitchen will offer dishes including cheesy corndogs, Korean-fried chicken nuggets, kimchi pancake with onion and oyster mayo alongside pork neck al pastor tacos with ssamjang. Making cocktails is mixologist Cyan Wong whose list includes Yakult Royale, with champagne, yoghurt soju and a Yakult foam along with a Plum Americano made with Korean plum wine and Peckham-based sake brewery Kanpai’s umeshu. There will also be beer and wine.

  

Staffordshire-based Freedom Brewery appoints former Innis & Gunn MD as executive chairman: Staffordshire-based Freedom Brewery has appointed James Coyle as executive chairman. Coyle, the former managing director of Scottish brewer and retailer Innis & Gunn, has a wealth of experience within the beer market, having held previous roles as deputy managing director of Marston’s Beer Company and sales director of Wychwood Brewery. He has assumed the new role with immediate effect. Founded in Parsons Green, London, in 1995, Freedom Brewery relocated to Abbots Bromley, Staffordshire, in 2004, where it has a 40,000-hectolitre brewery with purpose-built kegging, canning and bottling lines. Coyle said: “Freedom Brewery was the original craft lager specialist, a real pioneer. I am delighted to be joining at this exciting time as we look to accelerate growth following considerable investment in doubling the capacity of our brewery and installation of new canning and kegging lines within the past 12 months.” Managing director Matt Willson added: “I’m delighted to have James on board to support the growth of our business. His experience in building leading craft beer brands, overseeing capital investment projects and developing inspiring marketing campaigns, will be a great support to me and the wider team. We are planning additional investment in our marketing and brewery as we are currently running at capacity.”