Exclusive – Dutch better burger brand secures UK market entry by signing with Auntie’s Anne’s master franchisee, plans 100 sites over next ten years: Dutch better burger brand Fat Phill’s has secured its entry into the UK market by signing with the master franchisee here for US pretzel brand, Auntie Anne’s, with plans for 100 sites over the next ten years, Propel has learned. In October, Propel revealed that Fat Phill’s, which has 17 locations in the Netherlands, was aiming for a UK debut in London in 2024. Marketing manager Nikita Hussainali said the business, founded by Armin Vahabian in 2019, saw an eventual runway for up to 200 Fat Phill’s restaurants in the UK. It has now signed a development deal, coordinated by Seeds Consulting, with Freshly Baked, which has held the UK master franchise for Auntie Anne’s since 2008 and operates 38 locations here. Vahabian said: “We are excited about partnering with Freshly Baked. Its track-record as a master franchisee for Auntie Anne’s speaks for itself: it is structured to roll out and has a deep understanding of our sector and the franchise relationship.” Max Burton, managing director of Freshly Baked, added: “We are delighted to be partnering with Armin and his team in Holland. Initially we are focusing on opening three stores between 1,000 and 1,800 square feet, most likely to be in Greater London high streets with stores being centrally located within busy conurbations. What attracted us to Fat Phill’s is the quality of its smash burgers and associated offers, its modern shop fit design and attention to detail from the franchisor.” Seeds Consulting director Matteo Frigeri said: “Fat Phill’s is not just a great restaurant concept; it works equally well as a franchise. It has delivered a competitive return on investment and growth for all its current franchise partners, most of which are opening already their second or third location.” Fat Phill’s offers American-style smash burgers alongside a hip-hop culture and street art, as well as chicken, fries and milkshakes. In November, Freshly Baked signed a contract extension with Auntie Anne’s parent company in the US, Georgia-based Focus Brands. Freshly Baked said at the time it sees the potential for 90 new stores in the UK and is aiming to hit the 50-site landmark here in 2024. The business returned to profit in the year to 31 October 2022, turning a pre-tax loss of £46,915 in 2021 into a profit of £151,361, as turnover rose from £1,180,150 to £1,574,825. Fat Phill’s and Auntie Anne’s both feature in the Propel UK Food and Beverage Franchisor Database, an exhaustive guide to the companies offering a food and beverage franchise in the UK available exclusively to Premium subscribers. The database is updated every two months, and the latest version features 225 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.

 

Sponsored message – join the thousands of operators coming to this year’s Northern Restaurant & Bar: Hospitality operators are registering in their thousands for this year’s Northern Restaurant & Bar (NRB), sponsored by Uber Eats, which is returning to Manchester Central on 12-13 March. Event manager Siobhan Thompson said: “NRB serves as an invaluable space for forward-thinking operators to share stories, exchange advice and connect with suppliers, fostering innovation and inspiration. This year sees the addition of a new keynote theatre, with both local heroes and national giants taking centre stage to deliver key insights into the industry. Already announced to open day two are acclaimed culinary luminaries Simon Rogan and Tom Barnes.” To book your free trade ticket, click here. If you have a sponsored message you would like to see featured in this newsletter position, email paul.charity@propelinfo.com.

 

Next Who’s Who of UK Food and Beverage to feature more than 227,000 words of content: The next Who’s Who of UK Food and Beverage will feature more than 227,000 words of content when it is released to Premium subscribers on Friday (19 January). The database now features 838 companies, and this month’s edition includes a record 57 new additions and 142 updated entries. 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 members also receive access to five other databases: the Multi-Site Database, the Turnover & Profits Blue Book, the New Openings Database, the UK Food and Beverage Franchisor Database, the UK Food and Beverage Franchisee Database and the UK Food and Beverage Franchisee Database. Propel is evolving its Premium subscription offer by launching Premium Club on Thursday, 1 February. All circa 4,000 existing subscribers automatically become members. The launch of Premium Club comes with even more benefits. All subscribers will be offered a 20% discount on tickets to four Propel paid-for events – The Excellence in Pub Retailing Conference (14 May), Social Media for Profit (18 July), the Talent and Training Conference (1 October) and Restaurant Marketer and Innovator (two days in January 2025). Operators will also be able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club members receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club members will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. Premium Club members also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Propel Premium subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. 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. Email kai.kirkman@propelinfo.com today to sign up.

 

Restaurant Marketer & Innovator European Summit 2024 open for bookings: Restaurant Marketer & Innovator European Summit is returning for its sixth edition next week, and tickets are on sale. The event is a partnership between Propel and Think Hospitality, aiming to build a community, promote the sharing of ideas, recognise talent and define the future of eating out. Bookings are now open for the two-day conference, as the centrepiece of the January event series, taking place on 23 and 24 January at One Moorgate Place in London. The conference will focus on marcomms strategies, proposition and concept development, the latest market insights, technology and digital developments, diversification of revenue streams and how brands are adapting to the new normal. It is designed for marketing, development and innovation teams, as well as senior executives and investors wanting to better understand the latest marketing, innovation and development opportunities to build market share and grow. Day two speakers include: Jenny Packwood, chief corporate affairs and sustainability officer at KFC UK; Andre Johnstone, sales and marketing director at Urban Pubs & Bars; Hannah Clark, UK head of marketing at Sticks ‘n’ Sushi; Megan Trimble, marketing director (Bella Italia) at The Big Table Group; Sarah McDermott, marketing director at BrewDog Bars; Aaron Solomon, chief executive and co-founder at Ambl; Mark Stretton, co-founder and chief executive at Fleet Street; Punch Pubs & Co chief executive Clive Chesser; Elior chief executive Catherine Roe; Emma Banks, vice-president of food and beverage strategy and development EMEA at Hilton UK & Ireland; Paul Flatters, chief executive of insight agency Trajectory; Victoria Page, purpose and ESG lead at Fleet Street; Jonathan Doughty, managing director at Viklari Consulting; Fiona Richmond, head of regional food at Scotland Food & Drink; Mikala Kofoed Rasmussen, senior manager at Wonderful Copenhagen; Marta Pogroszewska, managing director at Gail’s Bakery; Rory Sutherland, vice-chairman of Ogilvy; Eljesa Saciri, general manager at The Zetter Marylebone; Michael Ingemann, chairman of Think Hospitality; Hilari Voorthuis, global food and beverage manager at Fairmont Hotel & Resorts; Sven Sallaerts, co-founder of Younique Concepts; Tom Patrick, marketing director at Banana Tree; Libby Andrews, marketing director at Pho Restaurants; Ali Alt Recanati, co-founder and brand and marketing director at Farmer J; Dan Brookman, chief executive of Airship and Toggle; Ben Webb, managing director at 3Stories; Joel Robinson, digital and technology director at Azzurri Group; Maya Orr, managing director at Connect Management; Anthony Knight, sales and marketing director at Incipio Group; Lynsey Benton, brand and franchising manager at I am Doner; Myles Doran, former commercial director at Revolution Bars Group and managing director at Hospitality Inc; and Supersonic founder Mark McCulloch. Meanwhile, a Next Generation Voices Panel featuring Olivia FitzGerald, chief sales and marketing officer at Zonal, in conversation with Sheri Williamson, marketing director at Bill’s Restaurants and Tom Johnson, marketing director at Boxpark, will discuss how teens are behaving differently from older demographics in everything from attitudes to loyalty, use of technology, sustainability and what/who influences their choice of venue. For the full schedule, click here. A one-day ticket for operators is £295 plus VAT while a two-day ticket is £550 plus VAT. Supplier tickets are £395 plus VAT for one day and £700 plus VAT for two. Tickets can be purchased by contacting Jo Charity at Propel on jo.charity@propelinfo.com.

Welsh BBPA welcomes proposed rates reform: The Welsh Beer and Pub Association has welcomed the Welsh government’s proposals to reform the country’s business rates system. Hospitality businesses in Wales had last month been told they would face a business rates hike in 2024 after Senedd said it would reduce the sector’s discount while raising the rate across the board. But Emma McClarkin, chief executive of the Welsh Beer and Pub Association said planned reforms would flexibility to provide more accurate business rates. “Pubs across Wales would benefit hugely from a sector-specific business rate multiplier,” she added. “This targeted investment from the Welsh government is all the more necessary as pubs in Wales remain around £6,000 a year worse off than their English counterparts due hospitality business rate relief being at around half the rate in Wales as it is in England.”

 

Job of the day: COREcruitment is working with an expanding dining group in the south east that is looking for a junior operations manager. A COREcruitment spokesperson said: “The company is in a constant state of evolution, and candidates with a proven track record in implementing business changes to stay ahead of market trends will thrive in this environment, given the company's robust growth plans.” The salary is up to £55,000 and the position is based in Brighton. For more information, email kate@corecruitment.com.

 

Clean Kitchen set to launch first franchise site among five new locations in 2024 following two best-ever months: Clean Kitchen, the fledgling plant-based, fast-food concept, is set to launch its first franchise site among five new locations in 2024 after recording its two best-ever months. The brand, led by Mikey Pearce and Verity Bowditch, currently operates out of just Battersea Power Station but is set to relaunch its Camden site soon. It launched a franchise programme towards the end of last year, bringing on board experienced franchise consultant Suzie McCafferty, with ambitions to expand internationally as well as in the UK. “I have never been so excited about Clean,” Pearce said: “This year, our team is the best it’s ever been – small and scrappy, determined to achieve strong results. During the back end of last year, we did a lot of work on our menu and operation, defining our offering and developing the perfect fast-food menu that’s better for you and the planet. I’m determined to build Clean into a global fast-food brand alongside the likes of Shake Shack, Joe & the Juice, McDonald’s and Five Guys, so it’s time to open some more locations. With our franchise manual almost ready to go, Camden, you’re first up. 2023 was a tough year for the plant-based industry but I feel we are really making strides to show people that eating meat isn’t the only option when it comes to fast food. At the beginning of the year, we made the decision to focus hard on our Battersea Power Station location and really build something cool. It’s taken a while, and I would say we are about a year behind in terms of progress where I would have liked to have been, but the foundations we are building will hopefully set us up for the future. November and December at Clean Battersea Power Station have shown that there is a place for plant-based food in major malls and high streets across the world. Streamlining our team, menu and focusing hard on achieving a 79% GP has made December and November our most profitable months to date. Camden will be reopening in March and Clean will be aiming to open five other locations next year, with a mixture of franchise and own locations, but predominantly franchise.” Clean Kitchen also introduced digital ordering screens at Battersea last month, which Pearce said has helped make for a more effective operation.

 

Little Caesars Pizza opens second UK site, three more to follow this year including London debut: Little Caesars Pizza, the world’s third-largest pizza chain, has opened its second UK restaurant since returning to these shores – with three more to follow this year. It has opened at Unit 2 in Top Valley Way, Nottingham, almost a year after making its UK return in Chellaston, near Derby, in February 2023. It will follow the Nottingham opening with two London stores and one in Liverpool later this year. “We are thrilled to announce the expansion of Little Caesars Pizza into Nottingham, our second location in the UK,” said Paula Vissing, president global retail for Little Caesars. “The UK market holds significant importance for us, and Nottingham serves as a fantastic gateway to introduce our renowned menu. With a year of growth ahead, we plan to unveil multiple new sites, including a much-anticipated presence in the lively city of London. We look forward to becoming a go-to destination for pizza lovers across the UK.” Little Caesers, which currently operates in 28 countries and territories, said it has ambitious plans to expand throughout the UK and is actively seeking franchisees to help with this. Little Caesars previously operated in the UK but pulled out of the market in 2000.

 

Fast-growing Kent bakery closes all but one site due to rising rents and bills, cancels crowdfund: Fast-growing Kent bakery Cheran’s Bakery has closed all but one of its sites due to rising rents and bills. Founded in 2022 by Cheran Friedman, the concept quickly grew to five sites in the county, and at the end of last year was lining up two more sites including its first outside of Kent, in Greenwich. Only last month, it closed a fundraising campaign on crowdfunding platform Seedrs to support its expansion plans after raising more than £325,000. But Friedman has now closed its locations in Faversham, Canterbury, Maidstone and Rochester, leaving just its flagship store in Sittingbourne. “I’ve spent two entire days crying and putting it into words on here is just the final heartbreak,” she wrote on Facebook. “I’ve negotiated supplies and ingredients, but the ever-increasing rents, rates and utility bills etc are making it completely unviable to keep these shops going. The shops were thriving, but bills are going up each month, and it makes quiet days alongside the astronomical costs of running the shops just impossible to swallow. It’s just not viable to continue. I had such big plans for the business this year, but with more bad news and no help from our government, I’ve made the really tough decision to go back to basics and thrive as a small company rather than stretch myself and the business to the absolute limits for no real gains in many aspects, other than the pure stress of worrying what the economy will be doing next. I’ve cancelled the crowdfund, so if you did invest, you’ll be getting it back asap via Seedrs. Any collections booked for the shops above will be delivered, we’ll be in contact shortly. I’m so sorry to the staff that are affected. I appreciate every single one of your for helping me on my journey and I’m so sad it’s come to this. I hope you’ll still support us in Sittingbourne as everything there remains the same. Support us and any other independent shops as we need you now more than ever. These small companies really need your support. The chain shops will probably survive, but the little ones won’t unless you help them.”

 

Cambscuisine set for second successive record year following 15% like-for-like sales growth in December as all sites achieve record weeks: Pub and restaurant operator Cambscuisine, led by founder Oliver Thain, has said it is set for a second successive record year following 15.5% like-for-like sales growth in December. “We had our best year last financial year (March-February 2022-23), and this financial year (2023-24) is well on course to beat that,” Thain told Propel. “December trading was strong across all eight sites, and thanks to the huge efforts of our teams, every venue was able to report a record week. Pre-bookings were really busy, and when Christmas came, our guests were determined to celebrate.” It comes after Cambscuisine posted 13.5% like-for-like growth over the six months prior to Christmas. During the same period, the business opened its eighth site, the Astronomer in Eddington, on the outskirts of Cambridge. Thain also told Propel it is looking to add up to 16 rooms to The Three Horseshoes in Madingley, which would become its second site with rooms. 

 

State of Play Hospitality launches new AI ping pong experience across all three London Bounce sites: State of PlayHospitality has launched a new artificial intelligence (AI) ping pong experience across all three London sites of its Bounce concept. Ping Pong X uses AI ball-tracking technology to track players’ scores and accuracy, offering new games such as Power Up, Hexapong, King Pong and Classic Ping Pong. By simply bouncing the ball on the table to get started, guests can add up to 16 friends for £8 per person. Bounce first introduced its interactive ping pong experience in 2017 with Wonderball, which offered up some of the earliest ball-tracking technology, but Ping Pong X provides a “next-level standard of AI gameplay”. Toby Harris, chief executive of State of Play Hospitality, which owns and operate Bounce alongside its Hijingo concept and Flight Club in the US, said: “Ping Pong X represents a landmark achievement for the Bounce brand, born from extensive research and design led by State of Play and involving a world class team of tech and design experts. Implementing AI in the dynamic, fast-paced environment of Bounce was a daunting yet thrilling challenge for our team, and I’m excited for our guests to experience the magic of Ping Pong X first hand.” Last week, Propel revealed State of Play Hospitality is looking to double its estate by 2026 following a “transformational year” in which revenue more than doubled, including a record month in December. The year to 30 March 2023 saw its revenue rise to £35.3m and return to post pandemic profit. In the UK, revenue was £13.3m, an increase of 40% on the previous year. December was a record month for the group, with a 34% year-on-year increase (up 8% like-for-like). The UK was up 32% versus December 2022 and 9% like-for-like. Revenue for the year to March 2024 is expected to be more than 30% up on the prior year.

 

Liberation appoints Cat Moseley as new people director: Brewer and retailer Liberation Group has appointed Cat Moseley, formerly of Casual Dining Group and Punch Taverns, as its new people director. Moseley joins Liberation Group from Motorpoint, where she held the position of chief people officer for six years, and comes with an extensive career working for several leading hospitality groups including Casual Dining Group, Spirit Pub Company and Punch Taverns. She will take up her new role on 5 February. Moseley’s appointment follows the news that Julia Rosamond will be retiring on 1 March. Rosamund, who was previously at The Restaurant Group-owned Wagamama, Travelodge and Nando’s, joined Liberation at the end of 2021. Jonathan Lawson, chief executive of Liberation Group, said: “We look forward to welcoming Cat in February. This is an exciting time for Liberation Group and, with people at the heart of everything we do, Cat’s expertise, knowledge and strong commercial background will be instrumental in the ongoing success of our business and teams. I would like to also thank Julia for her support, guidance and for the tremendous impact she has made upon the culture of our business, specifically her approach towards our people, their engagement, recruitment, and development. Julia has had a fantastic career and we wish her all the best in her well-deserved retirement.”

 

Beer & Coffee Company plans to expand Greek concept through franchising: Warwickshire-based Beer & Coffee Company, which operates Pug Pubs, is planning to expand its Greek restaurant concept Taverna Meraki through franchising. The business, which is led by Matt and Alex Crowther, opened the first site under the concept last summer in Leamington Spa, in Regent Street, at the 1,553 square-foot site previously occupied by The Big Table Group owned brand Cafe Rouge. Beer & Coffee Company said it was now actively searching for locations and preparing to launch its franchise model for Taverna Meraki in 2024. At the same time, the business said it had started construction on its new freehold, The Lost Pug in Northend, which promises to “deliver all the pug favourites in an amazing country setting in the hills of the Buron Dassett in rural Warwickshire”. It comes after the business launched two new concepts in December. Katoi (Greek for cellar) is a cheese shop and cocktail bar, located in Tavistock Street in Leamington Spa. It offers 20 different cheeses supplied by Aubrey Allen, handcrafted cocktails, an extensive wine list and unique small batch spirits. Katoi has two trading areas, one being a private cellar area featuring Warwickshire’s smallest cinema in its basement, with just six seats. The second opening was The Micro Pug in Leamington Spa. Unlike the group’s other locations, The Micro Pug does not have a kitchen team. Instead, every week, a new street food trader takes over the kitchen for the weekend, providing customers with a diverse and ever-changing menu. Beer & Coffee Company currently operates five Pug Pubs, Katoi and cocktail bar Big Malakas, with its two street food trucks, and Taverna Meraki.

 

WHSmith unveils new coffee shop format with plans to roll it out into UK hospitals: Retailer WHSmith has unveiled its new coffee shop format with plans to roll it out into UK hospitals. The new District Market Coffee concept has opened in Sheffield Northern General Hospital, featuring a 10,840 square-foot “high-quality coffee shop and café” for those visiting or staying at the hospital. Offering food and drink for both dine-in and takeaway, a second café is set to open in Sheffield Royal Hallamshire Hospital in the coming weeks. The business currently runs more than 140 stores and franchises in hospitals across the UK. WHSmith UK travel managing director Andrew Harrison said: “We are excited to be opening the first District Market Coffee in the UK. Whether it’s a quick bite to eat or a place to relax and recharge, District Market Coffee and its wide range of quality, locally sourced products is well set up to be a part of the hospital and wider community. This launch is the latest example of WHSmith’s growing experience and expertise in working with hospital trusts to deliver relevant, modern and customer focused retail offers, and we see further opportunities for growth ahead.”

 

Arepa & Co plans Elephant & Castle opening: Venezuelan restaurant concept Arepa & Co is planning to open a fourth standalone site in London. Propel understands that Arepa & Co has lined up an opening in Ash Avenue, in Elephant & Castle. The concept currently operates sites in Haggerston, Stockwell, Bethnal Green and in the Oslo concert venue in Hackney. Husband and wife Gus and Kathe Salguero launched the concept in Haggerston in 2014, offering the flavours of their native country. 

 

Elite Hotels looking to refinance after fall in turnover and profit, bank loans reduced by sale of Luton site: Luxury hotel group Elite Hotels is looking to refinance following a fall in turnover and profit in the year to 31 March 2023 but said its bank loans have been reduced by the sale of its Luton site. Its turnover was down to £22,754,692 from £32,713,559 in 2022, which included £9,004,634 from the 228-bedroom Luton Hoo Hotel Golf & Spa, which was sold to the Arora Group for £1,916,020 in December 2021. It now operates The Ashdown Park Hotel & Country Club in East Sussex, The Grand Hotel in Eastbourne and Tylney Hall Hotel and Gardens in Hampshire. Its pre-tax profit of £4,893,359 in 2022, which included £3,600,193 from discontinued operations, turned into a £1,298,347 loss. Ebitda dropped from £6,051,270 in 2022 to £665,066. Net current liabilities of £15,922,328 (2022: net current assets of £2,835,402) includes bank borrowings of £15,000,000 (2022: nil), which is due for renewal in February 2024. “The directors have engaged with its bank, which has indicated it will renew the facility for a further two-year term,” the business said. “This will have a positive impact on the net current liability position of the group. Following the sale of Luton Hoo Park, the Elite Hotels (Rotherwick) loan with HSBC and associated interest were substantially reduced which, in turn, has had a positive impact on the group’s liquidity.” No government grants were received compared with £527,250 in 2022. Director Graeme Pateman said: “The hotels’ recovery is still being hindered by several substantial challenges. These include the persistent high energy costs and the influence of rising interest rates. Furthermore, staffing shortages are ongoing, and disruptions in the supply chain continue to lead to increased expenses for food and overheads. Guest confidence has also been negatively affected by the cost-of-living crisis. The group’s occupancy and average daily rate experienced a decline. However, there was growth in revpar, driven by strong demand in leisure, and meetings, incentives, conferences and exhibitions segments. The group’s ability to maintain a positive cash flow has enabled it to proceed with refurbishment related investment. The hotels’ room inventory expanded after renovations towards the end of the financial year, which incorporated sustainability improvements. It is worth noting there has been a growing demand among guests for environmentally friendly options.”

 

Arcade Food Hall COO – Battersea site served over 5,000 guests a day in December: Cokey Sulkin, chief operating officer at Arcade Food Hall, has said the group’s site at Battersea Power Station regularly served 5,000 guest a day during December, and that the site had “many more innovative brands in the pipeline”. Arcade Battersea launched last summer, featuring 500 seats and a direct-to-table ordering system, with a F&B offer curated by JKS Restaurants. Sulkin said: “We’re proud to report a remarkable December at Arcade Battersea. We regularly had the pleasure of serving over 5,000 guests a day and our food hall brands were received extremely well across the board. We took our smash burger brand Manna to the next level, evolving it from a food hall kitchen into a standalone restaurant. In just four months, our newest opening at Arcade Battersea, Solis, went viral on social media and hit target-breaking revenues for the last quarter of the year. BAO, a vital component of the Food Hall, emerged as a top performer for the estate too. We are looking forward to continuing this momentum in 2024 with many more innovative brands in the pipeline.” It comes as Battersea Power Station said it welcomed 30% more visitors in December 2023 than December 2022. In total, over 11.2 million people visited Battersea Power Station in 2023. Landlord the Battersea Power Station Development Company said the opening of Arcade Food Hall in July 2023 – which is home to 13 different cuisines, two bars and three standalone restaurants, including the first Tashas to open in the UK – helped drive a 25% increase in visitors during the evenings.

 

Former Farzi mixologists open London cocktail bar: Din Jusufi and Engji Shala, former mixologists at Indian restaurant and cocktail bar Frazi in London’s Soho, have opened their own cocktail bar in the capital. They have opened Scales at 25 Duke Street, between Marylebone and Mayfair, with guests stepping through a discreet door in the Drink With Sasha wine shop. The seasonal menus focus on fresh, locally sourced ingredients, including the Shiso Apple (Desi Daru vodka, shiso leaf, green apple and bergamot), the Fig (Camus cognac, figs, citrus, pandan and almond) and the Gingerbread (Tidal rum, gingerbread, coconut milk, walnut and citrus). For Dry January, the bar has also launched a menu of non-alcoholic drinks using Everleaf Drinks’ alcohol-free spirits. Shala said: “Our ethos revolves around balance, precision and consistency. Each drink follows a pattern of seasonality using fresh produce, expertly extracted into the cocktails. We started the bar in the hopes of bridging the gap of understanding between the consumer and the modern-day crafts of cocktails.”