Exclusive – Sessions raises £3.25m from Virgin Money, to move away from food halls: Sessions, the food brand licensing platform, has raised £3.25m from Virgin Money as it seeks to invest further in the development of its technology while acquiring and scaling more brands, Propel has learned. With the raise directed towards further growth in licensing, Sessions said it is “consciously moving away from large capex projects with high operational intensity” such as further food halls, which no longer fit with an asset light, tech-enabled strategy. This means Sessions will not be moving forward with the food hall it contracted in Manchester and has closed its operation in Islington, neither of which fit its “future-facing strategy”. However, its Brighton-based Shelter Hall venue, where the business started and which has achieved record revenues and profit over the 12 months up to September, remains an important “content engine” for Sessions. More than a third of the brands launched there have gone on to grow in the wider Sessions network. One of these brands, Patty Guy by Kenny Tutt, has scaled across 100 sites under licence and has opened two physical franchises, in Worthing and Hastings, in the past six months. The company said: “In less than three years of operation, the Sessions Platform has grown to more than £47m in annualised sales after 300%-plus growth in the latest quarter. The raise represents additional capital following an £8.1m Series A closed in 2022.” The Sessions platform identifies exciting food brands and scales them rapidly by launching them in existing kitchens. Unlike dark kitchen models, it adopts a multi-channel approach to licensing, making its brands available on delivery platforms and to consumers in physical venues. Founder Dan Warne said: “We have always believed in two foundational principles. Firstly, we support real, authentic food concepts from engaged and passionate founders. Just because a brand might derive most of its sales on delivery, the quality and provenance is just as important as in the physical world; there needs to be a story. Consumers don’t want to buy a brand that’s built in a box. Secondly, we’ve always believed that anchoring our concepts in the physical world breathes life and brand equity into them faster than relying purely on delivery, where you’re at the mercy of the algorithms. We believe these two principles are starting to prove themselves as fundamental, as there is wider acceptance that pureplay dark kitchen models are very challenging. To raise this round with such a great team at Virgin is testament to the significant growth we’ve achieved across the past 12 months, while radically improving profitability. It also marks a line in the sand for us to inject clear purpose and energy into our biggest growth lever – licensing and scaling brands through our tech platform.” Head of venture debt at Virgin, Mark Cook, added: “Sessions has an innovative asset light food licensing and franchising model, which in essence helps chef founders rapidly test, incubate and scale their creations in an authentic way. We warmly welcome Dan Warne (CEO), Ian Banks (CFO) and all the Sessions team to our portfolio of fast-growing technology companies.”

 

Next Who’s Who of UK Food and Beverage to feature 752 companies, released on Friday: The next Who’s Who of UK Food and Beverage will feature 752 companies when it is released to Premium subscribers on Friday (20 October). This month’s edition includes 25 new companies and 123 updated entries as well as more than 203,000 words of content. 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. Premium subscribers also receive access to five other databases: the Multi-Site Database, which is produced in association with Virgate; the New Openings Database; the UK Food and Beverage Franchisor Database; the Propel Turnover & Profits Blue Book; and the UK Food and Beverage Franchisee Database. Premium subscribers are also to get access to the videos from this month’s Talent and Training Conference. They will be sent 13 videos on Friday, 27 October at 9am. 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 kai.kirkman@propelinfo.com to upgrade your subscription. Premium subscribers are also being given exclusive access to the recording and slides to Propel Multi-Club Conferences. They 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.

 

Heartwood Collection CEO Richard Ferrier to speak at final Propel Multi-Club Conference of 2023, three free places per company for operators: Richard Ferrier, chief executive of the Heartwood Collection, will be among the speakers at the final Propel Multi-Club Conference of 2023. Almost 400 people have booked to attend the conference, which takes place on Thursday, 16 November, at the Millennium Gloucester Hotel in London’s Kensington, and is open for bookings. The all-day conference will focus on “progress in an era of strong headwinds”. Ferrier will discuss rebranding the business, growing a premium pub estate, moving into the competitive letting rooms sector and growing in a challenging market. For the full speaker schedule, click here. Operators can book up to three free places per company by emailing kai.kirkman@propelinfo.com.

 

UKHospitality calls for government action after sector vacancies rise: UKHospitality has called for government action after sector vacancies rose in September for the first time in six months. New data from the Office for National Statistics showed vacancies in accommodation and foodservice activities increased to 121,000 after five months of consecutive decreases and remain more than 30,000 above pre-pandemic levels. UKHospitality believes reforming the apprenticeship levy and committing to scaling up ongoing hospitality skills pilot schemes could reduce vacancies. It wants 25% of funds for the levy to be used for non-apprenticeship training, and for Youth Mobility Scheme agreements to be instigated with a range of European nations. UKHospitality chief executive Kate Nicholls said: “This surprise increase in vacancies demonstrates the fluctuations that remain in the labour market and the need for action to help businesses get people into work. As the third largest employer in the UK, implementing these measures will unlock thousands of job opportunities. Government action in these areas would be a clear signal it is prepared to help businesses resolve a key issue, as well as keeping venues at the heart of their communities thriving.”

 

Glasgow nightclubs given go-ahead to stay open until 4am: Nightclubs in Glasgow can continue opening until 4am after being granted approval from the city council. Some clubs were allowed to extend their hours under a pilot scheme launched in 2019. The process was delayed due to the covid pandemic, and the pilot period expanded. The city’s licensing board met last week to decide whether 4am licences should be retained, reports STV. Ten clubs submitted licence applications: Bamboo, Savoy, Sub Club, Polo Lounge, 90 Glassford Street, The Cathouse, The Garage, Tropicana & Vogue, Kokomo and the Berkeley Suite. When the 4am proposal was initially announced in 2018, the then chair of the licensing board, Cllr Matt Kerr, said there had been a “strong view” in discussions over licensing policy that a “more European approach would avoid the rush to consume alcohol before closing time”. He said the board wanted to “support the licensed trade as much as we can while also ensuring we still provide the safeguards expected of us by the licensing legislation”. A Night Time Industries Association spokesperson said: “As the nightlife scene in Glasgow continues to evolve, it’s great to see that nightclubs have been granted permission to stay open until 4am. This move will bring increased economic opportunities to the city and allow people to enjoy their night out a bit longer.”

 

Exceptional sector black, Asian and ethnic minority businesses and individuals recognised at BIH awards: Ahmed Abdalla, head chef at Legacy at The Grand in York, was voted chef of the year at the Be Inclusive Hospitality (BIH) Awards at M Threadneedle Street in London. The evening, presented by chef and restaurateur Shelina Permalloo, celebrated exceptional businesses and individuals from black, Asian and ethnic minority backgrounds in the industry. Pastry chef of the year was Ryan Panchoo, owner of Borough 22 Doughnuts in London, while drinks professional of the year went to Jeri Kimber-Ndiaye, head sommelier at The NoMad Hotel in London. Liam Barker landed the Caribbean food award; London’s The Flygerians the African food award; Manju Patel (head chef at Manju’s in Brighton) the South Asian food award; Amy Poon (founder of Poon’s London and Poon’s Wontoneria) the east and south east Asian food award; and Durham’s Modern Persian Kitchen the Middle Eastern food award. Jimi Famurewa was voted writer of the year while Olajide Alabi, the equality, inclusion and well-being partner at Turtle Bay, was recognised for head office impact. The Village People in London took home the bar/pub of the year award, while brand of the year went to Crazy Gin. Chef and food writer Rahel Stephanie was named rising star, while people’s choice restaurant of the year was Akoko and people’s choice person of the year was Sting Khumalo, director of HR at The Biltmore Mayfair. BIH founder Lorraine Copes said the night was a “celebration of outstanding talent in the hospitality industry”. She added: “It was a privilege to be surrounded by so many passionate and dedicated individuals.”

 

Heartwood Collection – recruiting skilled chefs from overseas has brought stability to management teams and helped reduce staff turnover: Helen Melvin, people director at Heartwood Collection, formerly Brasserie Bar Co, has said that the group’s decision to recruit skilled chefs from overseas has brought stability to its management teams and played a big part in helping the business reduce staff turnover. Melvin told this month’s Propel Talent & Training Conference: “Coming out of lockdown in 2021, we had great stability at head chef level but were struggling to retain those that we recruited at the sous chef level. We took the decision that achieving stability at this level, to bridge the skills gap between our head chefs and the levels below, was a priority. This would ease the pressure on our head chefs and give our career pathways the best chance of success. We knew our junior team members could only thrive if the chefs teaching them and mentoring them were stable. We had looked at the feasibility of sponsoring skilled chefs from overseas for a while, but we’d largely discounted this as it looked expensive and complicated. However, we were at the point where holding the door when demand was clearly there was potentially costing the business much more. We got funding to sponsor an initial group of 15 chefs, and six months after starting this initiative our first chefs arrived in the UK. What differentiated us as an employer for them was an inspirational figurehead, in Raymond Blanc, a credible learning and development programme and plans to expand that would bring opportunities for them to progress. Since that day, we have replicated this 53 times. All the chefs we recruited in this way are still with us, and 14 have progressed to new roles. What this initiative has done is brought stability to our management teams, and that has played a big part in helping us to reduce staff turnover.” Melvin’s presentation will be among those from the Propel Talent & Training Conference sent to Premium subscribers at 9am on Friday, 27 October. 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 kai.kirkman@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.

 

Exclusive – The Ned returns to profit as revenue more than doubles but remains below pre-covid levels: The Ned, the City of London mega-venue and private members’ club operated by Soho House, has reported turnover more than doubled to £69,738,000 for the year ending 31 December 2022 compared with £34,223,000 the previous year. However, it remains below pre-covid levels, with turnover in 2019 of £77,249,000. The venue – which offers 250 bedrooms, ten restaurants, 17 bars, a spa and meetings and events space – posted a pre-tax profit of £2,026,000 compared with a loss of £1,300,000 the year before (2019: profit of £2,707,000). Membership stands at circa 3,000, with a “strong”,growing waiting list that is vetted and reviewed quarterly. It accounted for 9% of turnover, compared with 14% in 2020 and 9% in 2019. Food and beverage accounted for 54% of revenue (2021: 53%, 2019: 58%). Average room occupancy moved up to 66% from 32% in 2020 but is still down on 85% in 2019. Average room rate increased to £382 from £324 (2019: £301). Accommodation accounted for 33% of turnover, compared with 27% in 2021 and 30% in 2019. Spa and fitness made up 2% of revenue (2% in 2021, 2% in 2019) and other sales accounted for 2% (2021: 4%, 2019: 1%). The company secured a HSBC revolving credit facility (RCF) of £5m in January 2021 that is due for repayment in January 2024. The business said it may seek to extend the RCF, or if needed, refinance with a larger facility, while injecting more working capital or alternatively with organic and/or outside capital support. In their report accompanying the accounts, the directors stated: “Ownership remains focused on development of The Ned and The Ned’s Club brand, with potential sites being identified in gateway cities around the world. The brand perception of The Ned has continued to change the landscape of leisure and hospitality in the City of London, and the continued evolution of the product and service offering will contribute to future growth.” No dividend was paid (2021: nil). In the summer of 2021, the concept expanded to the US with the opening of The Ned NoMad in New York, and a further opening in Qatar followed in the winter of 2022, although these sites are not owned or operated by the company. The Ned opened in 2017, set in the 29,450 square-metre former Midland Bank headquarters at 27 Poultry. The building had lay empty for eight years when it was spotted by Soho House founder Nick Jones in 2012, and The Ned is now part of Soho House & Co.

Pitcher – focus is on operating prudently for 12-18 months, need to provide better value for Revolution guests: Rob Pitcher, chief executive of Revolution Bars Group, the operator of the Revolution, Revolución de Cuba and Peach Pubs brands, has said the business is focused on operating prudently over the next sort of 12-18 months while the cost-of-living crisis “hopefully abates”. It comes after the group said in its preliminary results, the late-night hospitality industry was facing “very challenging” times as the business swung to a yearly loss and revealed a drop in sales, although it has seen an improvement in more recent trading. Pitcher told Propel: “We see this as a short-term cost-of-living impact. We know young people still want to go out and have a great time, as we see them every weekend. It’s just their ability to do so has been curtailed through the cost of living. There is a point of operating prudently over the next sort of 12-18 months while the guest recovers and the cost-of-living crisis hopefully abates, and certainly the economic data is starting to point in a positive direction. At that point, we’ll have three brands we can look to expand, but right now we’re certainly more focused on Peach. We will incrementally take opportunities where we can, such as The Three Horseshoes in Letchmore Heath, Radlett, that we did last week. And when the consumer environment improves, and we have the firepower to do so, we know there is plenty of opportunity to grow Peach.” Pitcher said the value offering the business has put into its Revolution bars was showing “green shoots of recovery” and a brand proposition review is to be undertaken on it over the next 12 months. Pitcher said: “Peach is on an upward swing and is in a very good space. Revolución de Cuba is providing more live entertainment and that seems to be resonating with the guests. Revs is probably the key one for us. Ultimately, this is about us needing to provide better value for the guests. The promotions that we put in in the summer – the £2.99 specials – led to a 40% swing in volume of food. This suggests we need to provide better value to help the guests get through the cost-of-living process. We will do more promotional activity in the Revolution brands to provide better value for the next 12-18 months while that guest is under pressure.” In terms of a further rationalisation of the group’s estate, Pitcher said: “We’ve always talked about actively managing the estate, and given that part of the market is under most pressure, we’ve taken out two Revolutions over the past 12 months and added in one Peach. We are likely to continue to do that sort of rationalisation while also trying to grow Peach because that’s where the most buoyant consumer group currently is.”

 

Calveton and Breal complete deal for D&D London: Calveton, the backer of Byron, and Breal Capital, have completed the deal to acquire D&D London, which owns and operates circa 40 restaurants across the UK and internationally. Earlier this month, Propel exclusively revealed an investment group featuring Breal Capital – which has so far this year acquired Brew by Numbers, Black Sheep Brewery, Brick Brewery and Vinoteca – and Calveton was in advanced discussions to buy D&D. Breal and Calveton said D&D has been consistently profitable but, like most others in the industry, “struggled to reinvigorate the offering following covid lockdowns, cost of goods inflation and the huge impact of the rail strikes”. The Calveton/Breal investment brings about a circa £40m balance sheet recapitalisation which it said gives the group “a clear runway for continued success”. Both Calveton and Breal said they have proprietary capital “patient” money, unlike institutionally backed private equity funds with exit time horizons. D&D said its existing shareholders, Beechbrook Capital and D&D management will be selling down to its new shareholders but will remain as investors, with HSBC and Santander continuing to provide debt. Simon Wilkinson, former chief executive of Byron and La Tasca, will join D&D’s board as chief advancement officer to work closely with David Loewi, the company’s chief executive and co-founder. Wilkinson brings 40 years of hospitality experience within five-star hotels, fine dining, branded food concepts and pubs. Calveton’s founders have extensive experience in the consumer industry, with ventures such as Caffé Nero, PizzaExpress and KFC. The sales process for D&D went under the name Project Sandon and was overseen by advisory firm Interpath. Aqua Restaurant Group, the Handa family and JKS Restaurants were all thought to be among the parties that showed an interest in D&D. Its co-founder and former chief executive Des Gunewardena, who is thought to still own a circa 14% stake, was also among the interested parties. Neil Sumner, head of M&A at Interpath Advisory, said: “We are delighted to have advised D&D London on this transaction. The process attracted significant interest from the marketplace, which is testament to the unique and iconic collection of D&D’s portfolio of brands. We wish David and the team every success as they embark on their next stage of growth with fresh investment from Breal and Calveton.”

 

Salad bar concept Choppaluna targets four more UK openings by mid-2024 and UAE debut early next year: Salad bar concept Choppaluna, which is owned by Hero Brands, is targeting four more UK openings by mid-2024 and a UAE debut early next year, Propel has learned. The business, which was founded by Nikras Agha and Bijan Azadfard, specialises in salad bowls and wraps and opened its first UK site in London’s Bloomsbury in October 2020. It also operates a concession in the Gravity venue in Wandsworth and opened a further site in London’s High Holborn in February. Among the pipeline for its next batch of UK openings are sites in Wembley – in Wembley Park Boulevard near the national football stadium – and Notting Hill, as it moves out of central London. Overseas, it is looking to add to its single site in Berlin and has secured a master franchisee for the UAE, with the first store there planned for early 2024. The business is looking to expand through franchising and is seeking experienced franchisees for single or multi-unit deals, with an average start-up cost of £150,000 and minimum personal contribution of £50,000. Choppaluna features in the next Propel UK Food and Beverage Franchisor Database, which is an exhaustive guide to the companies offering a food and beverage franchise in the UK and is available exclusively to Premium subscribers. The database is updated every two months and the latest version features 215 businesses. 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 kai.kirkman@propelinfo.com to upgrade your subscription. 

Flight Club lines up Liverpool opening: Flight Club, the darts concept owned by Red Engine, has lined up an opening in Liverpool, Propel has learned. Flight Club has selected Liverpool ONE’s Chavasse Park for its latest location and first venue in the city. It is taking over the former Boujee restaurant at Kenyon Steps within the scheme, which closed last summer, for an opening in the autumn of 2024. Flight Club said spanning 10,000 feet over two floors and with two bars, the venue will be set within the “brand’s distinctive style, celebrating the warmth and nostalgia of traditional British pubs”. It will feature 14 oches and two terraces and have a capacity of 350 people. The day-to-night venue will offer sourdough pizza, burgers, wraps and small plates, alongside classic cocktails and cocktail slushies. Steve Moore, chief executive and founder at Flight Club, said: "As one of the UK’s most exciting cities, we’ve been looking forward to bringing Flight Club to Liverpool for a number of years. We’re still finalising the details, but we can’t wait to share more of what we have planned in the coming months.” Metis and Starka acted for Liverpool ONE while The Leisure Partnership acted for Flight Club.

 

McDonald’s franchisee has ‘relatively successful year despite surging operating costs’, cash flow healthy and further growth expected: McDonald’s franchisee I&A Restaurants – which operates 18 stores across Bedfordshire, Warwickshire, Oxfordshire and Hertfordshire – said it had a “relatively successful” year to 31 December 2022 “despite surging operating costs”. Ismail Anilmis, who owns the Leamington Spa-based business that employs 1,925 people, also said its cash flow is healthy and further growth is expected. “The company has had a relatively successful year, despite a challenging economic year with surging operating costs,” he said. “Overall, the financial position of the company is healthy, with the balance sheet currently showing net assets of £8.03m, increased from £7.53m in 2021. The business’ cash flow was in a healthy position during 2022 and the company is able to meet its loan repayments. The company is profitable and is expected to continue to grow.” It comes as the business reported turnover of £84,459,221 for the period, up from £80,502,044 in 2021. Its pre-tax profit fell from £8,112,664 in 2021 to £2,212,747 as costs rose by more than £5m. No government grants were received compared with £251,822 in 2021. Dividends of £1,300,000 were paid (2021: £1,760,000). Anilmis added: “The business has remained strong and takeaway and home delivery sales have shown very positive growth. Confidence in the McDonald’s brand has remained high.”

 

Boparan opens 12th international airport site for Giraffe and trials new burger concept: Boparan Restaurant Group’s Giraffe World Kitchen brand is continuing its rapid global expansion with the opening of its 12th international airport site. The latest launch in Qatar, at Hamad International airport in Doha, is part of a wider worldwide franchise partnership with Avolta through its subsidiary, HMSHost International. Trialling a new concept, the latest opening is home to the first Giraffe Burger to go. The venue spans 244 square metres and can accommodate 135 covers. The restaurant offers the brand’s dishes from around the globe plus breakfast, small plates, drinks and desserts. Satnam Leihal, chief executive at Boparan Restaurant Group, said: “We are delighted to continue working with HMSHost International, and now Avolta on the global expansion of Giraffe World Kitchen.” The new Qatar site follows hot on the heels of the opening of Giraffe World Kitchen in Barcelona airport last month while additional international openings will be announced later this year.

 

Team behind Jamavar and Socca Bistro hires Margot founder as head of hospitality: The team behind Socca Bistro in London’s Mayfair has appointed Paulo De Tarso, founder of Covent Garden Italian restaurant Margot, as its head of hospitality. LSL Capital, co-founded by Samyukta and Dinesh Nair, opened Socca in February with chef Claude Bosi, adding to its portfolio of London restaurants that includes Jamavar, Mimi Mei Fair, Bombay Bustle and Koyn. De Tarso will start out working in Koyn, the izakaya-style Japanese restaurant in Grosvenor Street. A former senior maître d’ at The Wolesey and Scott’s Mayfair, he also opened Bar Boulud in London’s Knightsbridge under the tutelage of Daniel Boulud. Samyukta Nair said: “I’ve seen Paulo’s work over the years and am delighted for him to join LSL Capital. His dedication to the industry and passion for hospitality is incredible and I’m excited to work together and build a community we are going to be proud of.” De Tarso added: “LSL Capital is a fantastic business and embodies much of my own ethos when it comes to hospitality. The restaurants are conceptual and offer guests a unique experience, which is something I hope to build on through joining Samyukta and her team.”

 

Kerb and Peppermint Bars & Events take charge of F&B operations at Dreamland Margate: Street food collective Kerb and Peppermint Bars & Events are set to take charge of food and beverage operations at Dreamland Margate, the seaside entertainment and amusement park on the Kent coast. Kerb said it will support and grow the local traders already working at Dreamland Margate as well as bringing in “more food talent”. A full line-up will be revealed when Dreamland Margate reopens in spring 2024. Eddie Kemsley, chief executive of Dreamland Margate, said: “This partnership will take our food and drink offer to the next level, providing all our visitors, corporate guests, and event goers with an even more eclectic and diverse range of choices.”

 

Six by Nico confirms plans to open in Birmingham: The team behind the Six by Nico restaurant business has confirmed it will open an eponymous site in Birmingham next month. As revealed by Propel in July, the Six by Nico team will open the 13th site under its eponymous brand, in the Chatwin Building, Colmore Row, on Thursday, 30 November. Founded by chef Nico Simeone, Six by Nico offers a six-course tasting menu that changes every six weeks, drawing inspiration from a theme, destination or concept. The new venue will accommodate 72 guests, and 60 jobs will be created. Since opening in Finnieston in 2017, Six by Nico now has locations in Glasgow, Edinburgh, Manchester, Liverpool, London Fitzrovia, London Canary Wharf, Leeds, Cardiff, Belfast, Dublin, and Aberdeen. Simeone said: “We’ve launched many restaurants across the UK, but we’re thrilled to be bringing the concept to the second city! Birmingham’s culinary scene has gone from strength to strength, and we can’t wait to join with a bang into the centre of it all.” The business is also set to open its second eponymous site in Manchester before the end of the year, in John Dalton Street, underneath the Yotel hotel.

 

South African boutique cafe group Tashas to open UK debut site next month: South African boutique cafe group Tashas will open its debut UK site, in London’s Battersea, next month. Founded by Natasha Sideris and her brother Savva in 2005, the brand – which operates circa 30 locations in Johannesburg, Pretoria, Cape Town, Durban, Dubai, and Abu Dhabi – will open a 150-cover site and 45-cover terrace at the Battersea Power Station development on Tuesday, 7 November. Dishes, influenced by Sideris’ South African roots, will include the Cornflake Pork Schnitzel – a cut of pork loin, coated in cornflakes and served with a creamy potato salad and a fresh ‘slaw. Drinks will feature a range of cocktails, including a non-alcoholic offer, and a variety of red, rosé and white wine from South Africa. There will also be a selection of matcha drinks, smoothies and freshly squeezed juice. Sideris said: “At Tashas, we are passionate about curating memorable moments with great food in beautiful environments. We can’t wait to bring the Tashas brand of hospitality to London.” The business, which is part of the wider Sideris Group, was acquired by former Gourmet Burger Kitchen owner Famous Brands in 2008 but bought back its shares in 2019.

 

Manchester operator Urban Village Bars opens new pub following £250,000 funding boost: Manchester operator Urban Village Bars has opened a new pub following a £250,000 funding boost. It has opened The Wayfarer in the former Mecanica cocktail bar site at 1-3 Swan Street, in the city’s Northern Quarter, after receiving the funds from NPIF-FW Capital Debt Finance, which is managed by FW Capital and part of the Northern Powerhouse Investment Fund. It adds to brothers Martin and Mike Dillon’s portfolio, which includes Affleck & Brown, West Village, The Freemount and Another Heart To Feed. Martin Dillon said the wet-led pub will also offer a small selection of handmade pub snacks. “The location is one we’ve had our eye on for some time because it is the perfect location for a landmark corner pub,” he added. “It’s the kind of pub that London has in abundance and it’s a gap we want to fill in Manchester – a modern pub with DJs and live music that is open late. We are using the working capital from the investment to assist with the new pub opening along with stock purchases and marketing materials.”

 

TGI Fridays partners with Merlin Annual Pass to offer guests ‘extraordinary experiences’: TGI Fridays has partnered with Merlin Entertainments Group’s Merlin Annual Pass. The partnership will see discounted dining experiences given to Merlin annual passholders in the UK, with a 20% discount on food at TGI restaurants for up to six guests until 31 December 2023. To redeem the discount, passholders need to present their pass to a member of staff in a participating restaurant. TGI Fridays’ guests and staff can also redeem 20% off the price of up to four Merlin annual passes via the Merlin website. A code will be delivered to guests who have opted into receiving marketing emails and will be valid until 14 November 2023. Rhiannon Scarlett, TGI Fridays’ chief marketing officer, said: “This partnership exemplifies our commitment to delivering memorable moments and extraordinary dining to our guests and offering exclusive offers and experiences to our loyal Stripes Rewards members.”

 

Scottish family entertainment group targets expansion into England as revenue on track to exceed £13m and £2.2m Ebitda forecast: Scottish family entertainment group Wonderworld Soft Play has targeted expansion into England as revenue for the year is on track to exceed £13m and Ebitda of £2.2m forecast. The business has sites in East Kilbride, Edinburgh, Falkirk, Glasgow, Kirkcaldy and Perth, with its growth fuelled by the introduction of various new experiences such as Air Thrill – providing inflatable and trampoline parks for older children – and Electric Thrill. Celebrating its tenth anniversary, the company has welcomed more than four million visitors in that time, reports Bdaily. Managing director Narinder Singh Baryah said: “It has been an incredible journey for Wonderworld over the past decade. Looking ahead, we are excited to announce our expansion plans into England over the next two to three years. We’re very proud of what we’ve achieved so far, and our teams will continue to create joyful memories for families.”

 

Birmingham bubble tea concept set to make London debut: Birmingham bubble tea franchise Mowchi is set to make its London debut, Propel has learned. The business was founded last year by Syeda Kayanath, brand and marketing director at Midlands-based African restaurant concept Afrikana, opening its debut site at 363 Ladypool Road, Birmingham. Its second site and debut franchise location opened at 57 Great Horton Street in Bradford last month. This was followed by site number three, in Solihull. The location for its first site in the capital has not yet been confirmed, but it will be in east London. Kayanath told Propel in January that she is looking to expand the concept nationally through franchising.

 

BrewDog becomes Tesco Clubcard reward partner: Scottish brewer and retailer BrewDog is now an official reward partner for Tesco Clubcard. This allows customers to use their points for pints at almost any BrewDog bar in the UK. The Clubcard reward partner code is eligible to be used on any alcoholic drink (excluding beer towers) when purchasing any food. Every 50p worth of vouchers can be turned into £1 to spend at BrewDog bars. BrewDog co-founder James Watt said: “With an existing customer base of more than 21 million active Clubcard members, we’re delighted to be the only restaurant partner to offer pints in return for points. Everyone is feeling the cost-of-living squeeze, so if we can help people with the cost of our beer where possible, you can bet your pint on it that we will.” Partner codes cannot be used at the Bradford, Edinburgh airport, Huddersfield, Hull or Upminster bars. They also cannot be used during the Edinburgh Fringe Festival (for Edinburgh bars) or between 13-31 December.

 

Roasting Plant Coffee makes Washington DC debut: US coffee shop concept Roasting Plant Coffee, which earlier this year secured $7m (£5.7m) of new funding, has made its debut in Washington DC. The company, which operates five sites in London, has opened its 13th site in total, in Dupont Circle (1211 Connecticut Avenue NW). It will open a further site in the US capital, just a few blocks away (1901 L Street NW) in 2024, with more openings planned in the city over the coming 12 months. Last month, Propel revealed that the business had secured its sixth site in London, in the City. It will open in the ex-Starbucks site in Gracechurch Street later this autumn. The business is understood to be close to securing a further site in the capital’s West End. Earlier this year, the company said the new funding would help in part with it goal of opening 345 new sites over the next five years in the UK and US. Propel understands the new investment was secured from Roasting Plant Coffee’s existing investor base, such as former Marks & Spencer chairman Lord Stuart Rose, and from new backers, including a number of high-net-worth individuals from New Zealand. 

 

Cohort lends £73m to refinance NoMad Hotel in Covent Garden: Specialist lender Cohort Capital has provided a £73m loan to a Qatari-based group for the refinancing of the five-star NoMad Hotel in London’s Covent Garden. The 170,000 square-foot grade II-listed building was erected in the 18th century, and between 2018 to 2020, underwent a full refurbishment programme, converting it from the former Bow Street Magistrates Court and Police Station into a 91-bedroom luxury boutique hotel, restaurant, museum and bar. The bespoke debt facility provided by Cohort has been used to refinance a syndicate of banks whose loan term was approaching expiry. The business will continue to be operated by Sydell Group, which operates the US-based NoMad and other branded hotels, under a management agreement. Bal Sohal, executive chairman of Cohort Capital said: “Our substantial private capital backing allows us to agree flexible debt structures for large loans where there is a credible sponsor – as is the case here. The NoMad hotel is an iconic property that will continue to flourish in what is arguably London’s prime tourist and cultural hotspot.”

 

Artfarm confirms opening of central London farm shop and cafe: Artfarm, the independent hospitality business run by former Fortnum & Mason chief executive Ewan Venters, has confirmed it is to open a central London farm shop and cafe. Artfarm, which is behind Roth Bar & Grill, The Fife Arms Hotel and Mount St Restaurant will open Farm Shop on the corner of South Audley Street and Aldford Street in Mayfair on Wednesday, 15 November. The 4,000 square-foot site is a second farm shop for the company. Set over two floors, it will feature the same award-wining produce as its Somerset Farm Shop at Durslade Farm in Bruton. This includes wine created from grapes grown on the estate and a hyper-seasonal wild food range from in-house forager Kenny Jelfs. There will be cheese, meats, fresh fruit and vegetables and freshly baked bakery items alongside condiments, rubs and sauces. The ground floor will also hold a separate butchery room accessible through the shop or via its own entrance on Aldford Street. Grab and go items will include cheese toasties and hot beef sandwiches alongside coffee from south west roastery, Mozzo. There will be a downstairs 40-cover eating and drinking space, where guests can share plates of charcuterie, cheese and farm shop produce alongside a 150-bin wine list. Venters said: “Having been so warmly welcomed to Mayfair with the opening of The Audley, it felt right to open our first farm shop outside of Bruton in the same area. Farm Shop is a true community farm shop, celebrating the best farmers, growers and makers, and we look forward to bringing a taste of this incredible produce to London.”

 

Buzzworks launches in-house training centre: Scottish independent restaurant and bar operator Buzzworks Holdings has launched an in-house Scottish Qualifications Authority (SQA) accredited training centre. Led by learning and development manager Holli Gordon – supported by chef trainer Neil Clark and bar trainer Gavin Goslan – it will help aspiring employees develop their skills and careers within hospitality. Based at the company’s head office in Kilmarnock, the centre will offer opportunities from culinary masterclasses to service excellence and leadership development to hosting bespoke brand training. Designed to be flexible, its programme will allow candidates to progress at their own pace and is open to individuals of all age groups. It comes after Buzzworks was recently accredited to deliver a Scottish Vocational Qualifications (SVQ) in Professional Cookery for employees across its portfolio of 19 venues. Successful applicants will get paid for training while taking part in practical learning on the job. “Our aim is to ignite a passion in young individuals, guiding them towards long-term commitment and growth within our business,” Gordon said. “The launch of this has been a big accomplishment for us, and we have high hopes to expand on this in future. Candidates can now learn and earn on the job without taking time out for college courses. The training is fully covered and incorporated into their contracted hours for the week and will incorporate internal masterclasses.”