Costa trials combined hot and iced drinks machine in ‘world first’, Pret potentially eyeing vending category launch: Costa Coffee, which is owned by Coca-Cola, is trialling a new line of coffee machines across selected locations in Bristol this summer. The Costa Express Hot & Iced drinks machine is the world’s first integrated self-serve coffee machine, reinvented to deliver both hot and iced drinks. With more than 500 different hot and iced drinks to choose from, customers can opt to have their latte, cappuccino or flat white as an iced variety, but can also choose from drinks including an iced mocha and iced vanilla latte. The new Costa Express Hot & Iced drinks machine also offers a selection of iced fruit cordials, including a strawberry and lime flavour. Over the next two months, Costa Coffee will be rolling out the machine at more than 40 Costa Express locations across Bristol. Nick Orrin, director of Costa Express UK & Ireland, said: “The technology is nothing short of a gold-standard level of innovation – a world’s first for the self-service coffee machine industry – and we’re proud to lead the charge because our customers can now enjoy their favourite hot or iced barista quality, machine-crafted coffee.” Meanwhile, Pret A Manger, the JAB Holdings-backed brand, is thought to be eyeing a launch into the vending machine category, after trademarking the name, Pret Express, Propel has learned. Over the past 17 months, the business has been seeking new routes to market as its core business in central London continues to be impacted by the crisis. This has included new retail ranges, a coffee subscription offer and exploring a franchise model. Although, the company has trademarked the name Pret Express for cafe and restaurant use – it already has a smaller cafe format called Petit Pret – it is the first time it has trademarked a name for “vending machines, beverage vending machines, vending machines for dispensing beverages, beverage dispensing machines, coffee vending and dispensing machines” use. Industry sources suggest Pret may look to follow rival Costa, which operates circa 10,000 Express machines around the world, and introduce a vending format into offices, convenience stores, hospitals and petrol forecourts. Earlier this year, Boparan Restaurant Group also took a step into that arena with its Carluccio’s brand launching the trial of a “grab-and-go” vending machine in a Budgens supermarket. Pret has also trademarked the name Pret Perks for the “organisation, management and administration of loyalty card and reward schemes in the fields of food and drink, restaurant services and catering services” – leading to suggestions it may be gearing up to launch its first loyalty programme. Last year, Pret took its first steps on the path to a loyalty programme when it launched its coffee subscription offer. Pret declined to comment on both Pret Express and Pret Perks. Meanwhile, Pret has partnered with JDE Peet’s, the pure play coffee and tea company, to launch a new range of aluminium coffee pods using its 100% organic coffee for consumers to enjoy at home for the first time. Compatible with Nespresso coffee machines, the new range is now available in more than 500 Tesco supermarkets throughout the UK and online at Ocado.

Propel Multi Club Conference featuring all-female line-up of leaders on thriving in the new world of hospitality and leisure opens for bookings, two free places for operators: The third Propel Multi Club Conference of 2021 will take place on Wednesday, 6 October, with the day-long event featuring an all-female line-up of leaders and entrepreneurs on how they are thriving in the new world of hospitality and leisure. The event, which starts at 10am and takes place at One Moorgate Place, in London, is free for operators, who can claim two places by emailing jo.charity@propelinfo.com. Speakers will include Sarah Willingham, founder of Nightcap, acquirer of drinks-led businesses including London Cocktail Club and Adventure Bar, who will answer questions about her life and learnings as an entrepreneur, how they helped her create Nightcap and where she sees opportunities in the market over the next three years. Dorothy Purdew, who is behind the Champneys brand and at the forefront of change in the spa industry, talks about how she started the business in 1981, how she built it into the success it is today and how she remains as passionate and excited about the future now as she did 40 years ago. Zuleika Fennell, managing director of Corbin & King, talks about leading a business created by iconic business figures, building on the values and aspirations of founders, the benefits of having a background in HR over the past two years and her optimism for the future. Anna Garood, who grew PoNaNa into an international brand and is currently co-owner of The Coconut Tree, talks about her she has learned, along with the highs and lows of an entrepreneurial life. Carol Welch, managing director UK and Ireland and commercial officer Odeon Cinema Group (Europe) and non-executive director of Hammerson, discusses her career in retail, FMCG and coffee before joining Odeon as managing director in 2017, her learnings along the way and her plans for the Odeon brand over the next five years. Resh Sonchhatla and Heena Varambhia, founders of Chapati Club in Acton, talk about their experience of building a successful restaurant business from scratch and expanding it into a delivery operation – all with no previous experience. Regina Borda, managing director at Pizza Hut Europe, UK and Canada, talks about the brand, its development internationally, its future strategy and working with entrepreneurs and franchisees to maintain its growth and success. Dulcie Swanston, business coach and mentor, and author of It’s Not Bloody Rocket Science, and founder of Tea Break Training and Mum’s Taxis, leads a session on being a great leader in a time of change. Meanwhile, Ann Elliott talks to Laura Morris, co-founder of Yard & Coop; Bharti Radix, founder of BloomsYard; and Judy Joo, Korean-American executive chef, restaurateur, TV chef, and founder of Seoul Bird, about how to start a business from scratch. Elliott will also talk to Chantelle Nicholson, chef-patron at Tredwells; Grace Regan, founder of SpiceBox; and Louise Palmer-Masterton, founder of Stem & Glory; about keeping optimistic over the pandemic and building back business. There will also be a panel discussion where Romy Miller, marketing and commercial director at Gail’s Bakery; Shereen Ritchie, chief operating officer of Irish healthy fast-casual brand Sprout and formerly managing director of Leon UK; Claire Morris, global marketing head at Sodexo; and Celia Pronto, managing director of Love Home Swap; talk about developing and harnessing talent.

 

Operators specialising in entertainment and experiential offerings making impact on updated Premium database of multi-site companies, another new database also released on Friday: Businesses that specialise in entertainment and experiential offerings are making an impact on the Propel Premium database of multi-site companies, which will be released on Friday (30 July), at midday. The Propel Multi-Site Database, which is produced in association with Virgate, will include 71 additions and is exclusively available to subscribers. The 71 new companies operate 477 sites between them and increase the total number of companies on the database to 1,952. Operators include Game4Padel – a padel tennis business that is backed by Sir Andy Murray. It has sites in Scotland, Wales and England, with sites opening soon in Scotland and England. Meanwhile, Hangloose Adventure is an experiential leisure business offering activities such as zip wires. It recently opened Skywire at Bluewater shopping centre, which is longest and fastest zip wire in England. Powerleague is a provider of five-a-side football. This month, it signed a deal to acquire five centres to take its owned sites to 41. The go-to database provides company names, the people in charge, how many sites each firm operates, its trading name and its registered name at Companies House if different, and what each business specialises in. In a new feature this year, there is a synopsis of what the business does and significant news associated with it. Premium subscribers will also receive a new database at exactly the same time this Friday (30 July) at midday. The New Companies Database will focus on the newly announced openings and upcoming launches in the sector and will be updated every month. Meanwhile, subscribers also have access to another database called Turnover & Profits Blue Book. The Blue Book, which is also updated every month, provides an insight into UK operator turnover and profitability over five years, profit conversion and directors’ earnings. 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. 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. Email jo.charity@propelinfo.com to sign up.

 

Robinsons MD – government in danger of undermining its goal of using hospitality to rebuild the high street by start-stopping economy, covid passports preferable to lockdown: The government is in danger of undermining its goal of using hospitality to rebuild the high street by start-stopping the economy, William Robinson, managing director for the pubs division at north west brewer and retailer Robinsons, has told Propel. Speaking after the company announced its results for the year ending December 2020 where turnover fell to £45.6m but was now trading profitable again, Robinson also said while he was not in favour of covid passports for pubs, they would be preferable to another lockdown. But he argued they will be unnecessary if enough immunity can be built up against the virus to see the NHS through the winter months and believes the government is using it “to nudge” people to get the jab. However, Robinson said he was concerned the start-stopping of the economy was exasperating the shortage of workers in the industry. He said: “The industry has worked so hard to show hospitality can be a long-term career for young people, but the various lockdowns and restrictions have left them fearing how viable a job in the industry is. So many people have left to pursue careers in other industries and I’ve no doubt it is putting others off from coming into the sector. The government has said it wants hospitality to lead the recovery of the high street but it can’t if it doesn’t have the necessary workforce. Every time the government shuts us down or restricts us, it’s in danger of undermining its goal.” Robinson said the company was, on average, left with a staff shortage of 10%, which varied between sites, but it did mean a few pubs were having to restrict hours or close indoors. However, Robinson said the company had not had to shut any sites as a result of the “pingdemic”. Robinson said the company was “there or thereabouts” when it came to trading compared with 2019 levels with “some pubs up and some down”. He added the investment the company had made in its outside areas had “encouraged people to come back a bit more quickly”. Of the possibility of covid passports, Robinson said: “The government is using it to give people a firm nudge by warning they face the possibility of having some of their liberties taken away. When you look at what happened last year where the university students returned and cases rose and they had to stay in their halls and have food delivered – that’s not a scenario I want to see us go back to. I’d rather have the passports if it prevents the industry – and the country – being locked down again.”

Sector sales up 6.9% week-on-week following ‘Freedom Day’ but still down 4.9% on 2019 levels: Sector sales were up week-on-week following the lifting of restrictions on “Freedom Day”, but still down 4.9% on 2019 levels, according to the latest data from S4labour, the online labour-scheduling management system from Catton Hospitality. Comparing the same week in 2019, food sales were down 3.3% and drink sales lagged by 12.6%. In London, total sales were down by 18.6% on 2019 levels, with drink sales down 23.4% and a drop in food sales by 10.2%. Sites outside the capital showed a decrease in drink sales by 9.6% but an increase in food sales by 5.4%. However, week-on-week sales saw an increase overall by 6.9%. S4labour chief innovation officer Richard Hartley said: “Given the current conditions of people having to self-isolate within short notice, we have seen a noticeable number of sites not being able to operate a full trading week. It’s also worth noting the effect this is having on customers’ ability to show up for bookings as hundreds of thousands are in self-isolation. This clearly is hampering the industry’s ability to successfully trade.”

 

UK footfall hits 80% of pre-covid levels as London bars spearhead growth: UK footfall hit 80% of pre-covid levels with the lifting of restrictions in England on “Freedom Day”, according to the latest data from Wi-Fi solutions provider Wireless Social. The majority of regions across the UK saw a steep increase in footfall versus the previous week (12 to 18 July), with bars across the nation enjoying the most significant rise (10%) and London bars spearheading the growth (18%). Despite the late-night trade experiencing the biggest boost, casual dining restaurants also saw a positive impact across the UK (6%), with Edinburgh and Cardiff leading the charge at 16% and 14% respectively. With the younger age groups, historically, showing the most confidence following the relaxation of restrictions, the largest increase in footfall came from the over-35s (8%) followed by the 25 to 35-year-olds (7%). Wireless Social chief executive and founder Julian Ross said: “Now we are seeing consumer confidence levels continue to rise and with the opening up for late-night venues, we’re hoping to see footfall not just increase, but start to climb back up to pre-covid levels. One of the legacies of the pandemic is going to be the commitment to technology and new trading models, that have helped businesses survive over the past 16 months.”

 

Meat prices on the rise again as suppliers grapple with staff shortages and increase in demand: Butcher Birtwistles has said meat prices are increasing again as suppliers grapple with staff shortages and an increase in demand. In its latest market report, the company said slaughterhouses are only operating to 60% capacity due to staffing issues and suppliers are reducing the units they sell, again down to labour shortages. Poultry prices have again increased due to massive demand across Europe now holiday destinations are opening while beef price rises of 8% are expected for August. Lamb is still in very short supply and is very expensive, with demand for cuts exceeding supply due to lower throughputs. The report also said market participants are considering removing lamb rumps from their stock list with pallets formerly at £7.99 per kilogram now at £13.99 per kilogram. Along with this, lamb racks are under pressure with forward availability “very thin on the ground” due to lack of imports, in turn, putting pressure on the UK market, which will last until November. There is also a shortage of steak meat due to retail focus from the large producers and export demand from France, Italy and Spain. The South American steak meat market is at record high prices as South America/China demand is outstripping supply. Turkey, at present, is stable considering the pressure on chicken but is expected to reach record highs for December as most producers have switched to producing chicken at this time to capitalise on record wholesale prices. The report stated: “For the UK’s food industry, the impacts of trade and travel restrictions, paired with the exiting of the EU and Brexit, will further increase food prices throughout levels of supply, with few exceptions. Entire supply chains have been impacted, with each and every link as we know having felt the consequences.”

Capco looks to recovery as property value falls: Capital & Counties (Capco), which owns the majority of London’s Covent Garden, said it had seen a bounce back in demand for space from stores and restaurants looking to cash in on the city’s recovery. The company said its vacancy rate had dipped slightly to 3.4% from 3.5% in the six months ended 30 June, while the landlord had also signed 29 new leases and renewals in the period. It said it had 12 new openings scheduled over the course of 2021. At the same time, it had seen improved rent collection, with 65% of the June quarter collected. However, it also said the value of its estate had fallen 5.1% in the period to £1.8bn – although this was a tempered rate of decline when compared with the 13% drop in the prior six-month period. Chief executive Ian Hawksworth said: “We are confident our approach and the quality of our estate, underpinned by our strong balance sheet, positions Capco for recovery. The elevated level of enquiries, strong transactional activity and improving sentiment indicate the worst of the pandemic may be behind us. Looking ahead, there are challenges in the near term as the economy moves towards more normal levels of activity, however, we remain confident in the resilience of London’s West End and the enduring appeal of Covent Garden.”

Brindisa Kitchens confirms Richmond opening as it moves into suburbs for sixth London site: Spanish restaurant group Brindisa Kitchens has confirmed the opening of its sixth London site. As revealed by Propel earlier this month, the company, founded by Monika Linton and Ratnesh Bagdai, will open on the former Jackson & Rye site in Richmond, in October. Tapas Brindisa Richmond, which will be in Heron Square, marks a move into the capital’s suburbs for the brand. The restaurant will have an open kitchen with 150 covers inside and 60 on the outside terrace. The Bodega Room, which will offer tastings and private dining, will have capacity for 20 seated or 40 standing. Bagdai said: “After our successful riverside venture at Brindisa Battersea Power Station, we have, for a while, set our eyes on another river-side eatery. While the hospitality industry remains challenging, this Richmond site offers our estate a great opportunity to continue our timely, well-paced growth and provides another solid step forward for our talented teams and leaders.” As well as Battersea, Brindisa Kitchens operates sites in London Bridge, Shoreditch, Soho and South Kensington. After the administration of parent company Cote last year, Jackson & Rye’s remaining few sites were closed permanently and the keys handed back to landlords. One such site was the Jackson & Rye in Richmond, with the keys going back to its landlord Caprice Holdings. Propel understands the Richard Caring-led business had been looking to bring in new tenants, while it looks at taking on the nearby ex-Revolution site. David Rawlinson, of Restaurant Property, acted for Brindisa Kitchens on the Richmond deal. 

 

Subway UK & Ireland appoints Matt Clark as director of operations: Global sandwich franchise Subway has appointed Matt Clark as its new director of operations for UK & Ireland. It said Clark is a “strategic operational expert with a track record and wealth of experience in leading and growing multiple QSR brands and high-performance teams in the Middle East and North Africa”. Clark previously spent 11 years as business director for the Alshaya Group. Prior to that, he led and developed the Pinkberry Frozen Yogurt Brand scaling to multi-site locations and formats across 13 countries. He will lead both the operations and learning & development departments for Subway UK & Ireland. Earlier this year, Propel revealed Subway had appointed Nigel Doughty, the former managing director of Paul UK, to oversee its circa 2,500-strong UK and Ireland business. Doughty replaced Colin Hughes, formerly of Pret A Manger and EAT, as the brand’s country director for the UK and Ireland.

 

Sixes appoints Polly Dyson as finance director: Polly Dyson, formerly of Geronimo Inns and Cirrus Inns, has joined Sixes, the cricket-based competitive socialising concept from the founders of Mac & Wild, as its new finance director, Propel has learned. Dyson stepped down as finance director of Cirrus Inns at the end of last year after more than nine and a half years with the pub group. Prior to that, she was finance director at Geronimo Inns for more than seven years. Earlier this month, Sixes announced it had 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. 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 last year. 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. 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. 

 

McDonald’s appoints Manu Steijaert as its first chief customer officer: McDonald’s has promoted Manu Steijaert to a new global chief customer officer position to lead a unit dedicated to driving its app and rewards programme growth. Steijaert previously ran international operated markets for the company, including European countries, Russia and Australia. The company said a reorganisation would see it combine its digital, data analytics, marketing, restaurant development and operations segments into the new unit. McDonald’s chief executive Chris Kempczinski said in a message to employees: “Our customers should be able to move seamlessly between the in-store, takeaway and delivery service channels so that we offer even more convenience and better personalisation. As I thought about this future, I concluded we needed to remove some internal barriers and silos that, ultimately, lead to a fragmented customer experience.”

Betty & Taylors repays £1.175m CJRS funds after ‘positive’ financial performance: Family-owned Bettys & Taylors Group has repaid the £1.175m it received through the Coronavirus Job Retention Scheme (CJRS) after a “positive” financial performance. The Harrogate business, which employs 1,545 staff, comprises six tearooms, a cookery school, tea and coffee merchant Taylors of Harrogate and an online operation. The company stated: “Our Bettys branches closed during the covid-19 national lockdown but reopened successfully once restrictions were eased, however, our tea and coffee factory, Bettys Craft Bakery and Bettys online were all able to operate throughout the pandemic. During the first three months of the pandemic, we made a claim under the CJRS in relation to the 500 employees who were left unable to work due to the closure of our Bettys branches. In light of the positive performance achieved by the group, the decision was made to return the £1.175m that had been received.” The business reported turnover increased 2% to £232.1m for the year ending 31 October 2020, compared with £227.4m the previous year. Pre-tax profit was up to £14.1m from £13.9m the year before. The company invested £7.6m in plant, machinery and IT systems during the period. At the end of the year, total shareholder funds were £127.1m.

 

Madhu’s opens restaurant in Mayfair hotel for fourth site: Indian caterer and restaurant Madhu’s has opened its fourth site, in Mayfair. The company has launched the venue at the five-star Dilly hotel. Madhu’s, headed by restaurateur, hospitality stalwart and founder Sanjay Anand, boasts a rich vein of family history dating four generations from origins in Nairobi, Kenya, in 1935. The Mayfair opening “marries authentic cuisine, enriched with secret recipes handed down over 86 years and fused between two complimenting cultures in south Asia and east Africa”. Madhu’s also operates restaurants in Southall; The Grove Hotel in Chandler’s Cross, Hertfordshire; and the Sheraton Skyline Hotel at Heathrow airport.

 

Former Crate Brewery head of retail operations launches pizza and ice cream bar concept: Arron Curtis, previously head of retail operations at Crate Brewery in Hackney Wick, has launched a pizza and ice cream bar concept in New Cross, south east London. Curtis and business partner Jamie Edwards have launched Radio Delicious in New Cross Road. The 45-seat space offers a range of pizzas such as the Lamb Bam Billa – beet hummus, mozzarella, shredded Middle Eastern lamb, pickled carrot/shallots/radish, Jalapeño yoghurt and coriander; and XO Pork Belly Pastrami – tomato, mozzarella, kimchi, smoked pork belly, XO sauce, spring onion, chicken crackling and Gochujang mayo. The soft-serve ice cream features Razzy Choc Choc – vanilla, raspberry sauce, chocolate and chocolate sauce; and Mmmorleys – vanilla, crispy chicken crackling and red pimento pepper. Curtis and Edwards opened Brixton’s Electric Social together in 2011 and also had a foraging business in the northern Romanian mountains, exporting black truffles as well as porcini mushrooms. Edwards told Hot Dinners: “Our aim is to spread lots of love and enjoyment through the [Radio Delicious] brand after a pretty torrid year or two for everyone as a whole.” 

 

Brixton Village brings food traders online under single platform: Brixton Village has brought its food traders online under a single marketplace platform. It has partnered with Good Sixty to allow residents within a three-mile radius to shop online and have their goods either delivered or allow them to “click and collect” in-store from 11 selected traders. They include the full deli range from the Tapas Room, the concept from DSC Group, and organic and hand selected wine from The Wine Parlour as well as local spirits from Guzzl. Brixton Village general manager Diana Nabagereka said: “The launch of the website marks a new era for our traders, allowing them to reach a wider, often convenience-led audience with a truly bespoke offering.”

 

Stellar Asset Management acquires historic inn and golf course in Hampshire: One of the oldest family-owned inns in Hampshire has been sold for an undisclosed sum to Stellar Asset Management. The Bell Inn had been owned and operated by the Crosthwaite Eyre family for more than 250 years before being sold in the deal brokered by agent Savills. The Bell Inn provides a 100-cover restaurant with 28 letting bedrooms and two 18-hole golf courses – The Forest Course, which was built in about 1865 – making it the oldest golf course in Hampshire – and the Manor Golf Course, which opened in 1971. Ian Simpson, head of leisure and trading at Savills, said: “We are finding assets that are offered for sale in holiday destinations are in strong demand and, coupled with the current resurgence of the golf sector, this combination presented a genuine opportunity for growth.”

 

‘High-profile’ leisure operator sought to take over £100m development site in Leicester Square: A “high-profile” leisure operator is being sought to “reinvent a corner of London’s Leicester Square” by West End landlord Soho Estates. The 200,000 square foot site, which is being redeveloped at a cost estimated to be in excess of £100m, is next to the famous Odeon Cinema and covers 17-21 Leicester Square and 13-17 Bear Street. Real estate adviser Colliers has been instructed to secure a pre-let for the location, which will be designed in conjunction with the new entrant. Soho Estates has already discussed its plans with the local planning authority and believes 200,000 square foot of space will be created across multiple levels, after it received vacant possession of the site from the office occupiers above as well Zoo Bar, Burger King, Pizza Hut and Chiquito in 2025. Philip Thompson from Soho Estates said: “As a long-term investor in the West End, we are committed to leaving our legacy in Leicester Square by attracting a quality brand that will have broad appeal to the area’s visitors. As with our Soho developments at Greek Street and Dean Street with Soho House and Warner Bros at Illona Rose House, we are looking to secure a long-term partnership with a global brand and build a bespoke new property to suit their needs, which we hope will become synonymous with the area.” Ross Kirton, head of leisure agency at Colliers, added: “Leicester Square is known globally and this is a once-in-a-lifetime opportunity to secure such a prime location and partner with a landlord that wants to create a development that is bespoke to an occupier’s needs. We’re looking, specifically, for a leisure anchor tenant for the site but there are likely to be several opportunities within the wider development as the plans evolve.”

 

New bar and mini-golf experience to open in Rugby: A new bar and mini-golf experience is opening in Rugby. Par ’n’ Bar will launch in The Swan Centre later this summer. The Warwickshire mini-golf course and bar is themed around the cities of the world. Owners Darren and Lorraine Malt told The Business Desk: “After searching for an in-town venue for some time, we are happy to have landed on The Swan Centre. The town has been lacking unique experiences like Par ’n’ Bar for many years.” James Woodard, director of leisure and retail at Hartnell Taylor Cook, which secured the lease, said: “The opening of Par ’n’ Bar brings a mixed-use experience to the town that has yet to be seen and will be welcomed by all. The Swan Centre has performed well despite the challenges of the past 18 months and this addition really puts the scheme on the map.”

 

NQ64 to make Scottish debut next month: NQ64, the immersive retro-arcade bar concept, which received backing from hospitality investor Imbiba earlier this year, will make its Scottish debut next month. The company is opening in the former Badabing bar in Edinburgh’s Lothian Road on Thursday, 12 August. The venue will offer more than 30 retro arcade game machines operated using tokens that are purchased at the bar as well as a bunch of free-to-play classic consoles. There will also be game-themed cocktails, a selection of beer and “retro” crisps. NQ64 was founded by Matt Robson and Andy Haygarth and currently operates sites in Manchester, Liverpool and Birmingham. In February, Propel revealed Imbiba had invested £1.4m in NQ64 to aid its further growth plans. As part of the investment, David McDowall, chief operating officer at BrewDog, became its new chairman, with Andrew Stones, ex-managing director of Be At One, representing Imbiba on the company’s board. NQ64 is also set to open a site in Newcastle and a second bar in Manchester after securing the former Club Liv unit in Peter Street.

 

Scottish-based vegan cafe concept doubles up: Scottish-based vegan cafe concept 269 Vegan has doubled up. Owner Judit Bartok has added to her premises in Perth with an opening in Dunfermline. 269 Vegan has taken over the building that was previously occupied by wine shop Reuben’s in New Row. The cafe serves breakfast and brunch, as well a selection of bagels, soup and cakes. Chef for the Dunfermline shop, Rab Dryburgh, told the Dunfermline Press: “Our Perth cafe opened in 2018 and after the continued success of that, we thought we’d open a branch in Fife because there doesn’t seem to be anything at all in terms of vegan places.”

 

Application made to bring historic Walsall brewery back to life: Highgate Brewery Tap House has made an application for an alcohol and entertainment licence to bring the former Highgate Brewery building in Walsall back to life. The grade II-listed brewery, in Sandymount Road, was built between 1895 and 1898, and closed in 2010. Bearwood-based Highgate Brewery Tap House wants to reopen the venue as Highgate Brewery Culture and Events Centre. It also wants a licence to allow the performance of plays, films, live music and dance at the premises. Gary Timmins, of the Friends of Highgate Brewery – which was set up to help preserve the site – and vice-chairman of the Walsall branch of the Campaign for Real Ale, told the Express & Star: “If they can get the brewery back up and running and have a viable business there, then I’m all for it. The Friends will want to ensure historic fixtures and fittings are retained in the building.” The five-storey brewery has failed to sell at several auctions in recent years and, in 2018, had a guide price of £975,000. In its heyday, Highgate Brewery was famed for its production of Highgate Dark Mild and employed 65 members of staff who produced 100,000 barrels a year.

 

Hereford-based restaurateur opens second site, in Ludlow: Hereford-based food writer and restaurateur Bill Sewell has opened a second site for his Bill’s Kitchen concept. Sewell has launched the new premises in Ludlow, Shropshire. The branch has opened within the Ludlow Assembly Rooms, which has been undergoing a multimillion-pound refurbishment. Bill’s Kitchen serves breakfast, lunch and early evening food and wine, as well as coffee and cakes. Sewell told the Hereford Times: “I’m excited to be bringing a much-loved Hereford institution to Ludlow. There’s a lot of excitement around the whole Assembly Rooms project, and we’re delighted to be a part of it.” The Hereford branch of Bill’s Kitchen is based in All Saints Church in High Street.

 

Michelin-starred chef takes over Lake District pub: Michelin-starred chef Kevin Tickle has taken over a historic Lake District pub following a significant investment in the site. Tickle has launched Heft in the 17th century Crown Inn in High Newton, with his wife Nicola. The 12-month revamp has seen the property transformed with a contemporary bar and 28-cover fine-dining restaurant serving up Tickle’s take on modern British food, using locally reared and farmed produce in his dishes. Phase two of the development, which is set to start in the coming months, will see the addition of five guest rooms, reports the Cumbria Crack. Tickle’s previous roles have included head chef at The Forest Side in Grasmere where, within eight months of opening, he gained the restaurant a Michelin star, followed by four AA rosettes the following year. Before that, he spent nine years working with Michelin-starred chef Simon Rogan in Cartmel.