Cost of doing business key concern for sector – energy bills up 111% on average: The cost of doing business, with energy bills up 111% on average and employee costs up 13% in 2022, remains the key concern across the hospitality sector, as companies struggle to remain viable, according to a new exclusive survey by Propel and KAM. The State of the Hospitality Nation survey, which is produced in association with MAPAL Group, sought to examine the key issues impacting the industry, while also looking ahead to what the next 12 months might bring. It highlights long-term factors that the sector is still getting to grips with, including recruitment and retention and rental values, but also the threat from current challenges around energy costs, a delivery market in a state of flux, and under-pressure supply chains. Combating energy costs is the key current challenge, with some operators running out of ways to mitigate the astronomical bills they are facing. There is also the continued fallout from the pandemic, including well-publicised changes in working patterns, which are continuing to impact the flow of trading weeks, especially for city centre-based companies. Despite this, the results from the survey show a higher level of optimism for the year ahead, with confidence boosted by the fact consumers are still prioritising going out to eat and drink, over other discretionary purchases. In terms of the cost of doing business, 94% of those questioned said energy bills had increased, up 111% on average, although there were also examples of bills rising 500% and 600%. Meanwhile, 92% said employment costs had increased, up 13% on average, while 97% said the cost of goods had increased – up 15% on average – and a quarter said rental costs had increased, up 11% on average. In terms of the year ahead, many felt the chancellor provided little respite for the sector in the latest Budget meaning a “two-paced year lies ahead”. However, almost half of those surveyed (49%), predict their footfall will increase in 2023, with an average projected increase of 12%. Nearly two thirds (63%) predict their spend per head will increase in 2023, with an average projected increase of 2%, and 70% predict their like-for-like sales will increase in 2023, with an average projected increase of 10%. James Hacon, global chief marketing officer, MAPAL Group, said: “While first glance of this report might seem pessimistic, with rightful concern around the impact of these political and economic issues on consumer confidence and our uncertain cost base, a deeper dive into the case studies and conversations with business leaders today reveals there is a lot of hope and positivity. As with any period of instability and economic downturn there will be winners and losers, what we seem to be seeing is an even widening divergence of consumer behaviour between brands that focus heavily on value, with more regular visits and those that are focusing on experience for special occasions, resulting in the biggest problem being for those that sit in the rift in the middle.” Operators who would like a free copy of the 40-page survey report should email paul.charity@propelinfo.com

Sponsored message – data insights for the UK food and drink sector from HDI: HDI works with more than 50 businesses across the hospitality sector, helping its clients make better decisions around offer development, pricing, customer targeting and location planning. Mark Bentley, business development director, said: “Our unique data provides insight across the hospitality sector at individual site, retail brand and sector level, based on three billion-plus hospitality card transactions, 150 million-plus hospitality food and drink prices and 85 million-plus grocery prices. We combine big-data expertise with an in-depth knowledge of the hospitality sector. We’re hospitality experts with a passion for big-data, analytics and insight, with more than 100 years of experience working for leading operators and drinks manufacturers. Our unique data sources combined with our knowledge and passion for the hospitality sector enable us to turn incredible data into actionable insight. We help our partners across a range of specialisms providing support either via our online platform (the hdi hub), through the creation of tailored reports or on a project by project basis. Whatever your business question or problem, HDI can help you with unrivalled data and insight.” To find out how HDI can help your business, click here. If you have a sponsored story you would like to see featured in this newsletter position, email paul.charity@propelinfo.com.

Premium subscribers to receive two updated databases and access to videos from latest Propel Multi-Club Conference this week: Premium subscribers are to receive two updated databases and access to the videos from latest Propel Multi-Club Conference this week. They will receive the latest UK Food and Beverage Franchisor Database on Wednesday (19 April). The database now features 200 companies and 180,000 words of content. It is an exhaustive guide to the companies offering a food and beverage franchise in the UK and is updated every two months. The next edition of the Who’s Who of UK Food and Beverage will be sent to Premium subscribers on Friday (21 April). It is the first database where full profiles of 667 of the UK’s top food and beverage operators are available in one place. It features more than 174,000 words of content, including 74 updated entries, while 16 new companies have been added. The companies, listed in alphabetical order, will have their most recent results reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Also on Friday, Premium subscribers are to be given exclusive access to the recording and slides from the latest Propel Multi-Club Conference. They will be sent 12 videos at 9am that will include: Razak Helalat, founder of Black Rock Restaurant Group; Meriel Armitage, founder of Club Mexicana; and Nick Mackenzie, chief executive of Greene King. Premium subscribers also receive access to three other databases: the Propel Multi-Site Database, produced in association with Virgate; the New Openings Database; and the Propel Turnover & Profits Blue Book. Companies can now have an unlimited number of people receive access to Propel Premium for a year for £995 plus VAT – whether they are an operator or a supplier. The single subscription rate is £495 plus VAT for operators and £595 plus VAT for suppliers. Email jo.charity@propelinfo.com to upgrade your subscription. Premium subscribers also receive their morning newsletter 11 hours early, at 7pm the evening before; regular video content and regular exclusive columns from Propel group editor Mark Wingett.

 

Campaign for Pubs calls for Scottish deposit return scheme to be paused and revised: Campaign for Pubs has written to the new Scottish first minister, Humza Yousaf, urging him to pause the roll-out of the deposit return scheme (DRS), due to begin in August. The group said the scheme is “deeply flawed in favouring huge corporations” and will “seriously damage the craft beer scene in Scotland and reduce choice in Scotland’s pubs”. The proposed DRS will see a refundable 20p deposit added to all drink cans and bottles sold in Scotland from 16 August. Brewers have to pay the 20p per container, plus a producer fee per container, and all but the smallest microbreweries (with a turnover of less than £85,000) have to pay an annual registration fee of £360 per year. There will also be the cost of changing packaging to denote the new scheme and brewers will also have to maintain records of all packaged product sold. Campaign for Pubs is also concerned the Scottish scheme will differ from planned schemes in the rest of the UK, which will “cause chaos for smaller brewers and other small producers”. Campaign for Pubs said it – and small brewers and pubs – fully support recycling and pointed out pubs and breweries have long been recycling and do routinely encourage consumers to recycle packaged product and will continue to do so. The group claimed smaller brewers are “disproportionately more likely to package into fully recyclable containers, like aluminium cans, in the first place, yet it is precisely these businesses – not global beer producers – that are being stung by the new DRS scheme”. Campaign for Pubs said it supports calls for registration and producer fees to be based on the size of the brewer/producer, rather than the clearly “unfair and damaging blanket fees currently proposed”.

 

Job of the day: COREcruitment is working with a leisure and hospitality group that is looking for a learning and development manager. A COREcruitment spokesperson said: “You will work in partnership with the operations team and key stakeholders to deliver key learning and development initiatives; contribute towards developing and implementing learning strategies and programmes across the business; manage the company apprenticeship programme; oversee and ensure all training is delivered in a timely and cost-effective manner; evaluate individual and organisational development needs; deliver projects to enhance and further embed the culture, talent identification and engagement of staff; design and deliver e-learning courses, workshops, personal development plans, career paths and other training as required; and implement various learning methods and strategies business-wide (eg coaching, job-shadowing, online training, management/leadership programmes, apprenticeships).” The salary is up to £60,000 and the position is based in London. For more information, email abbie@corecruitment.com

 

Angry Crab Shack to be ‘spread out through the UK’ in next five years: Angry Crab Shack director of franchise operations, Brian Herskovets, has told Propel he can see the brand “spread out through the UK” over the next five years. The cajun seafood concept, which has 20 locations in the US, made its overseas debut last month when it opened at 19a Rupert Street near Leicester Square. in central London. It was a first international franchise agreement – signed with Bruce M – for the brand, which has ambitions to have 100 restaurants worldwide by 2028. “The launch went very well, considering we were entering a new market, but the franchisee has a great work ethic and I think we got it into a rhythm,” said Herskovets. “It’s the first one outside the US, so we were definitely taking some notes, and it will help us as we break into new markets. We like to say we go where the interest is, and someone being interested made it the right time for us. This group wants to open about five, and as master franchisees, it will be in charge of growth in the UK with our support and approval. It wants five in the London area, but that includes going out as far as Cambridge and surrounding communities like that. I can see Angry Crab being in cities like Newcastle or Manchester. The crucial part is us helping the franchisee open the first three or four, establishing itself and getting a footing, and we have faith it will be able to really run with it after that. I can see us being really spread out through the UK in the next five years. I think ten to 15 is a solid number to aim for, but it could be similar to the States if it really takes flight. I would say the next opening would probably come middle of 2024. The franchisee wants to get this one going for three to six months before digging into the next one. I know it already has Cambridge, where it is based, as top spot for that second location. We have interest in Italy and western Europe as well as steady growth planned in the States. We have a couple of really large franchise groups that could potentially take us to 100 sites within five years, but it’s more about the quality of our franchise partner and of each opening – 12 to 15 a year is good steady growth, but if some of these large groups can flip 20-40 restaurants then we’re talking only a couple of years.” Herskovets described Angry Crab Shack’s offering as “upper-class kind of food brought to the middle class”. He added: “Even in London, we only saw two competitors in terms of cajun seafood, so I think it has a ton of opportunity and room to grow.”

 

Subway sales process proceeding with more than ten potential suitors doing due diligence, £10bn target remains: Subway’s sale process is proceeding as planned, with more than ten potential suitors doing due diligence. Sources at the company told the Wall Street Journal a sale decision could come in May. In February, Subway confirmed earlier reports that it was putting itself up for sale. It hired JP Morgan Chase as an adviser in the sale process, and officials said they would not be making any further public comment until the process was completed. Reports last week suggested Subway may lower the sales price, but the sources said the original sales target of $10bn remained. Sources said the first pool of bids were lodged in March, “and several interested parties have already been thrown out by the company’s advisers for offering too little,” the Wall Street Journal said. “More than ten possible suitors, including some big names in private equity, are conducting due diligence that should draw to a close by the end of this month,” the Wall Street Journal said. “Final bids will likely be due around then and a buyer could emerge by the end of May.” Private equity firms mentioned in earlier reports included Bain Capital, Clayton, Dubilier & Rice, Goldman Sachs Asset Management and TPG Capital. Further reports indicated interest from Atlanta-based Roark Capital Group, owner of Inspire Brands and the parent company to Arby’s, Buffalo Wild Wings, Dunkin’, Jimmy John’s and Sonic. Other interest had been reported from the EG Group.

 

Jason Atherton slashes prices to help people eat out: Michelin-starred chef Jason Atherton has slashed his menu prices at his Mayfair flagship restaurant because he fears people are being priced out of regular West End dining. Atherton told the Evening Standard that customers were feeling increasingly “alienated” by the rocketing cost of eating out at a time when they were having to cut back on spending in other areas because of soaring inflation. One of the first moves was to reduce the cost of the set lunch menu at his Pollen Street Social flagship from £75 to £49.50, a decision that he said almost immediately led to a flood of bookings. The tasting menu has been cut from £185 to £145, while cocktails are down from £19 to £14. The wine list has also been shaken up with wine by the glass starting from £7.50 and more than 20 options for under £15. Previously, no wine was priced at less than £10 a glass and only six for less than £15. Atherton said: “We, like many operators, have been having to increase our prices slowly since covid but as that’s happened people are feeling squeezed out of the London restaurant market and being able to dine out on a regular basis. We’ve taken a gamble and decided that even though we are Michelin-starred we are going to take prices back the other way. We are not a charity but we think that British people are resisting these price hikes. There’s some things they have to pay in life but with restaurants they have got a choice.” Prices have also been trimmed at his other restaurants with the tasting menu at the counter at the Social Eating House in Soho reduced from £110 to £95. Another venue in the Atherton portfolio, the Little Social bistro in Mayfair, is offering steaks in the £20 to £30 range, down from £30 to £40. Atherton, who also runs restaurants in Shanghai, Dubai and Mykonos, added: “London is not Paris, it is not Tokyo and it never will be. The British diner is still quite conservative on how much they want to spend. Last month I went out to a Paris two-star restaurant and it cost us €1,500 for dinner for two. That’s insane.”

Company backing Israeli chef Eyal Shani plans ten openings across five brands: The Sababah Company, which includes Ramy Goldstein, the former vice chairman of UBS, is planning to open ten restaurants in London across five brands with Israeli chef Eyal Shani, within the next three years. The business has already opened two sites under the chef’s Mediterranean-inspired street food concept Miznon, in Soho and Notting Hill. Last week, it was announced that Shani would open upscale restaurant Lilienblum in City Road, east London, in May. Shani is also set to launch a restaurant under his Seven North concept at the new Sircle London hotel in Devonshire Square this autumn. He currently runs a Seven North restaurant in Vienna. At the same time he is looking to open a site under his fine dining restaurant HaSalon concept in the capital this year, and has been linked with the ex-Joy site in Portobello Dock. Shani opened his first restaurant, Oceanus, in Jerusalem in 1989. Later, he opened HaSalon in Tel Aviv, before going on to operate circa 40 restaurants around the world alongside partner Shahar Segal. Early last year, reports in Israel said Shani planned to open 150 restaurants in Europe over the next five years. 

 

Crosstown builds presence in south west: Crosstown, the artisan doughnut and speciality coffee concept, has further strengthened its presence in the south west, with the opening of two new stores. The company, which last month appointed Howard Ebison as its new chief executive, opened its second site in Bristol at the start of the month, in the Cabot Circus scheme. This weekend it followed that with an opening in Cheap Street, Bath. Crosstown currently operates six stores regionally. Crosstown, in which Foresight, the backer of Mowgli and Roxy Leisure, invested £3m last year, opened its fourth regional site in Queens Road, Clifton, Bristol, earlier this year. It followed an opening in Brighton in December, which added to sites in Cambridge and Oxford. At the same time, the business added to its London estate, with an opening in Shoreditch High Street overground station.

 

SpiceBox retail business to continue as it gears up to close remaining restaurant: Vegan Indian restaurant business SpiceBox is to focus on its retail business after announcing it will close its remaining restaurant site in London’s Walthamstow, at the end of this month. The business, which secured funding into its retail subsidiary from vegan investment fund Veg Capital last year, was founded by Grace Regan in 2016. Regan opened her first SpiceBox site in Walthamstow in 2019, followed by a second, in Leytonstone, in October 2021, and had plans to expand both in and outside of the capital. The latter site closed last September. Regan said: “On Sunday, 30 April, we will be closing our Walthamstow curry house for good. It’s no secret that our industry has been battered by consecutive storms since March 2020 and I am afraid that our little curry house can no longer weather these storms. We have tried everything to keep our ship afloat but our time has come. In the immortal words of George Harrison, ‘All Things Must Pass’. But, rather than mourn the end, I would like to spend the next two weeks celebrating all that we have achieved over the last four and a half years. It’s been a wild ride but it is so incredible to look back at all the joy and love that has come out of our little pink and purple shop – from our incredible team to our amazing guests. While this may be the end of our restaurant business, our retail business lives on and keeps the SpiceBox brand alive. More news on plans for retail soon.” The business offers its curries and dals through the likes of Planet Organic, Eat 17 and Ocado Zoom. 

 

Bunsik to make regional debut in Manchester: Korean street food concept Bunsik is to make its regional debut this summer, after securing a site in Manchester, Propel has learned. Bunsik, which currently operates three sites in London, is set to open on the former East Street by Tampopo unit in the city’s Piccadilly Gardens. Last October, the brand, which is part of the Maguro Group, opened its third site in the capital, and first north of the Thames, in Camden High Street. The concept, which also operates in Charing Cross Road and Villiers Street, offers a range of corn dogs alongside exclusive additions, including bubble tea. Last December, Maguro Group opened the first site under its casual Korean barbecue concept, Pochawa Grill, in London’s Chinatown. Inspired by Pocha – a shortened version of Pojangmacha, which refers to a Korean street food stall or restaurant on wheels – the restaurant opened at 29 Wardour Street. 

 

Hutson – the old concept that a career in hospitality was long hours and poor wages and some sort of unskilled option is completely untrue in 2023: Robin Hutson, chairman of Lime Wood Group and Home Grown Hotels (including The Pig), has said the old concept that a career in hospitality was long hours and poor wages and some sort of unskilled option “is completely untrue in 2023”. Talking to The Sunday Times, Hutson said: “The wages these days are comparable with other industries, the hours are no longer ridiculous… and the opportunity to have a position of seniority while young is absolutely there.” Hutson added Pig did not employ many staff from eastern Europe but Brexit has had a knock-on effect. Hutson said: “If you take that resource out of the sector generally, it affects everyone. Any person on the job market gets more job offers today than they did five years ago because everyone is looking for those skills.” Hutson, who has more than 800 staff, is turning to apprentices to plug the shortage. He said: “We have something like 100 apprentices across the group and the only way we’ve been able to fill the skills shortage in any way is by upping our training ourselves. We’re putting more people through those sort of programmes than ever before. We now get youngsters regularly saying they want to work only three days a week or fewer. In fact, a lot of our rotas now are set up where they work slightly longer days but have more days off a week — so they might work four days of ten hours and have three days off. With a tight workforce, our job is to be as flexible on this as possible.” The eight-strong company, in which KSL Capital Partners took a majority stake last year, has lined up two new sites – a 16th-century listed manor house set in 53 acres of countryside just outside Stratford-upon-Avon, that will soon be known as The Pig-On the Farm when it opens next spring, and Groombridge Place, near Tunbridge Wells, which will open in 2025. Hutson said: “The government talks about growth and one of the barriers to growth is the speed of the planning process. These two properties will generate something in the order of 250 jobs and the supply chains in local communities will benefit. These are huge drivers for local rural economies — and we’re being held up because the planners are under-resourced.”

 

Holland & Barrett owner in talks to buy Planet Organic: Holland & Barrett owner LetterOne is in talks about a last-minute rescue bid for struggling organic supermarket chain, Planet Organic. The Russian-linked investment group is among a handful of suitors who remain interested in buying parts of Planet Organic, which is on the brink of collapse. Planet Organic chief executive George Dymond is said to be focused on keeping the business intact. But a rescue deal for the supermarket is likely to result in significant job losses among its 360 workforce. After talks with Waitrose fell through, Planet Organic had sought an extension to a notice of intention to appoint administrators that it filed at the end of March. This move will give the chain until close to the end of the month to secure a last-minute deal. Dymond said: “While we have taken every possible action to improve our position, including additional investment from our existing shareholders, we have so far been unsuccessful in sufficient funds needed to support the business and the growth plan.”

 

Nando’s announces Changing Lives Awards winners: Nando's UK and Ireland has announced the winners of its Changing Lives Awards 2023. The awards were presented at the company's annual conference, Indaba, in South Africa. The two awards were presented to Anna Konstantellou, regional property manager, and Bonnie Naef, first assistant manager. From a selfless act of kindness to ongoing commitment to causes, Nando's Changing Lives Awards recognise those who have gone above and beyond to make a real impact on others not only in their job roles but also in their local communities. Konstantellou was recognised for her efforts and “unwavering support” of local charity, The Upper Room in west London. Helping the homeless by providing food, counselling and training, this charity relies heavily on the goodwill of volunteers. Naef, who has worked for Nando's for more than eight years, was recognised for the “incredible” work she has done with Sussex-based charity partners – The Crew Club and the Resurgo Spear Programme. Sam McCarthy, head of sustainability of Nando's, said: “Both Anna and Bonnie embody what our Changing Lives Awards are all about. They not only live and breathe our values, but they inspire others to live by them and as a result have a lasting impact on everyone around them. Seeing them both being presented with the awards at our annual conference, Indaba, which took place this year in the birthplace of Nando's, South Africa, made it extra special. Huge congratulations to both Anna and Bonnie, it is a massive achievement.” 

Smoky Boys opens in Wandsworth for 12th site: Barbecue and grill restaurant concept Smoky Boys has opened its 12th site, at the Southside shopping centre in Wandsworth, south London. The venue has opened in a 3,659 square-foot space in the Upper Mall next to better burger brand Five Guys. Founded in 2015 by Sharif Rahman and Hiron Miah, Smoky Boys offers guests a fully halal menu, serving barbecue and grill meat dishes. Rahman said: “We’re thrilled to open at Southside. We are passionate about creating a premium offering, with specially chosen high quality produce.” Pieter Strömbeck, centre director at Southside, added: “We are delighted to welcome Smoky Boys to our line-up. It is a great concept that will provide visitors to the centre with an even wider array of culinary options.”

 

Manchester operators Pot Kettle Black and Urban Village Bars set for new city centre sites: Manchester operators Pot Kettle Black and Urban Village Bars are to open sites at two new venues in the city centre. Recom Solutions is bringing forward a scheme for Half Dozen Other, part of the Pot Kettle Black group, which is opening its first customer bakery and coffee shop in the Red Bank Arches. Once operational, the converted warehouse will serve products such as sweet and savoury croissants, Danish pastries and focaccias in an open-plan style, where customers can watch the bakes being made. Half Dozen Other has taken a ten-year lease on the premises in an area that forms a major part of the Victoria North regeneration scheme led by developer Far East Consortium. Elsewhere, Recom is converting the former Mecanica bar in the Northern Quarter into a new venue for Urban Village Bars. As part of the contract, the building is undergoing an extensive refurbishment to make way for The Wayfarer. The bar will join Urban Village's portfolio, which includes Another Heart to Feed in the Northern Quarter, West Village bar in Didsbury and The Freemount.

M&B opens new Miller & Carter plus 20-bed hotel: Mitchells & Butlers has opened a new 20-bed hotel and Miller & Carter Steakhouse restaurant in Sheffield city centre. The company has converted the former Halifax bank in Surrey Street, which was bought by M&B last year. A spokesperson said the venue will create 100 jobs. The firm also revealed on social media that demand for rooms is “sky rocketing” and so it is increasing the size of its hotel management team and is advertising for jobs. The hotel trades as an Innkeeper’s Lodge.

Glynn Purnell to open fourth site this month: Michelin-starred chef Glynn Purnell will open a fourth site this month, this one in Coventry. He will launch Purnell’s Café & Bistro at Charterhouse, one of the most historic buildings in the city. The new spot will be situated within a grade I-listed, 14th century, Carthusian monastery, one of only ten built in Britain. The building was restored in March, a £12m project that was part funded by the National Lottery Heritage Fund. Purnell operates Michelin-starred Purnell's in Birmingham city centre, tapas restaurant Plates by Purnell's also in the city centre, and The Mount in Henley-in-Arden. The new bistro and cafe is off London Road and will open on Thursday, 27 April. It's an indoor and outdoor venue that will remain open after Charterhouse itself has closed. “It is a massive opportunity to bring such a strong food brand into Coventry and to hopefully be the catalyst of an explosive new food culture, as I was in Birmingham in the early 2000s,” Purnell said. “My award-winning team and I will bring a stunning cafe and bistro, which will offer an all-day menu centring around simplicity and seasonality, taking the very best ingredients and respectfully combining them to deliver the most incredible flavours.”

 

Kudu Collective reopens cocktail bar concept in new London home: South African restaurant operator Kudu Collective – owned by husband and wife duo, Amy Corbin and Patrick Williams – has reopened its cocktail bar Smokey Kudu in its new London home. Smokey Kudo is now based at Rixo’s new flagship store in the King’s Road in Chelsea. The 30-cover cocktail bar offers a mix of new and Smokey Kudu favourites – such as the Kudu Pear consisting of pear cognac, ginger liqueur, green apple, cardamom bitters and citrus – and a small selection of sparkling, red and white wine. Smokey Kudu’s previous home in Queen’s Road, Peckham, is being transformed into tapas-style concept Little Kudu. It will be a contemporary counter dining restaurant with an open kitchen. Similar to the group’s two other restaurants, Kudu and Kudu Grill, Williams will be bringing his South African roots to the fore at Little Kudu, alongside South African-born head chef Chace Wagenhauser, who is currently sous chef at Kudu. The menu, featuring small plates priced from £4-£23, will include the Little Kudu loaf with Cape Malay butter; smoked peri-peri mussels; and Braaibroodjie (a South African grilled cheese sandwich) with smoked tomato chutney. The concise 30-bin wine list will showcase varieties from South Africa. Corbin is the daughter of Corbin & King co-founder Chris Corbin.

 

Holiday park investment fund secures new financial backing: A fund that invests in premium holiday parks in England and Wales has secured backing from Santander UK. Darwin Alternatives has secured a long-term revolving credit facility with the bank for the Darwin Leisure Property Fund (DLPF). It is one of three separate open-ended funds for which Darwin Alternatives is the investment adviser. The funds are focused on providing long-term investors with investments that aim to enhance capital and provide predictable levels of income. DLPF, which is dedicated to investing in premium holiday parks in England and Wales, will use the bank's funding to support working capital requirements at an individual park level as well as providing a liquidity facility to enable the fund to efficiently manage the cash flow of redemptions and acquisitions. Founded in 2008, DLPF owns 18 holiday parks operated under the “Darwin Escapes” brand. The parks are located throughout the UK, with many set in areas of outstanding natural beauty. James Penney, chairman at Darwin Alternatives, said: “This new funding source will allow us to continue to grow the DLPF, creating long-term value for our investors and driving growth in the UK holiday park sector.” Darwin's holiday parks are designed to be as energy efficient as possible, with features including solar roof panels, green roofs and air source heat pumps, and energy efficiency measures within lodges that exceed the minimum building requirements in a number of areas such as insulation, glazing and cladding. Native woodland planting and animal habitats have also been introduced within the parks.

 

Gino D’Acampo opens new £2m Leeds restaurant: Gino D’Acampo has opened his new £2m upmarket Italian restaurant and bar in Leeds. D’Acampo has launched the launching the venue in the recently refurbished Leeds Marriott Hotel, in Boar Lane. The 160-seated open-plan restaurant features an outdoor heated terrace, a cicchetti counter complete with a pizza oven, and a deli where guests can buy a wide selection of authentic Italian produce. Leading the kitchen is head chef Emanuele Diana, producing a menu of classic Italian dishes with a focus on quality and provenance. Split into ten sections, guests are able to enjoy a choice of cicchetti and sharing plates; antipasti; carpaccio and tartare; insalata; pasta and risotto; dal mare; bistecca; dalla terra; pizza Napoletana; and contorni dishes. There are also vegan and vegetarian options and a separate dolci menu, while the drinks offer features an extensive list of classic and signature cocktails, Italian and international wine, prosecco, spirits and beer. The opening marks the first of several new signings for owners, Gino D’Acampo Hotels & Leisure. Guests are also invited to join D’Acampo’s loyalty and rewards app, Gino Rewards.