Hostmore CEO – we’re managing to attract a different customer base: Julie McEwan, chief executive of Hostmore, the parent company of TGI Fridays, has told Propel that going back to the brand’s DNA is paying off and new strategies, such as Raising the Bar, are attracting a different customer base. McEwan said: “The Raising the Bar strategy has really gained traction. We went back to our DNA. We looked at our whole brand proposition. We knew we were the original American cocktail bar and restaurant, famous for celebrations. We were getting the core families in, but we weren’t actually famous for what made us famous in the 1980s – and that was our bars. We’re still working through Raising the Bar and there’s plenty more of that to go at. But that was one of the key differentiators because we saw a new guest coming in, and it also gave a reason for our families to stay longer. We became more competitive with the marketplace as well, offering two-for-one cocktails, for example. That then led into the more experiential and celebration aspects, and I believe TGI owns that space, and that was with our masterclasses. Bottomless brunches have also been really popular. We’ve got to Generation Z and we’ve managed to attract a different guest base, and that’s really helped us. We are gaining traction with Generation Z and millennials, but we segment really well. We looked at the segmentation with all of our restaurants and made sure we welcome the Generation Zs and the families but we do it in a way where it’s not intrusive. There’s different time slots for different occasions. We’ve actually seen a big turnaround in our estate with these initiatives. I think the opportunities to exit loss-making sites is going to be evaluated on an ongoing basis.” McEwan said the group’s guest measures “are now competing at market leading levels”. She said: “We’ve looked at that advocacy, we’ve dug into the feedback and know really quickly where we can improve. That has really helped us look at who’s coming into our business, because sometimes we forget we might be losing certain guests and picking off others, but how do we retain them?” McEwan was speaking after the business reported improved trading as it makes “good progress” in its turnaround strategy. 

 

Next Who’s Who of UK Food and Beverage to feature 838 companies, released on Friday: The next Who’s Who of UK Food and Beverage will feature 838 companies when it is released to Premium subscribers on Friday (19 January). This month’s edition includes a record 57 new companies and 142 updated entries as well as more than 227,000 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 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 one speakers include: Andreia Harwood, marketing director – EMEA at Wingstop; Sam Bourke, marketing director at Fuller’s; Sarah Collins, head of marketing at the Rick Stein Group; Jessica Wight, marketing director at Bistrot Pierre; Heleri Rande, partner at Think Hospitality; François Blouin and Claire Diemer, chief executive and director of qualitative studies respectively at Foodservice Vision; Katy Moses, managing director at insight consultancy KAM; Lina Olea, marketing director at Wireless Social; Jack Jolly, senior marketing manager at Mission Mars and founder of H!JACK; Charles Spence, professor of experimental psychology at the University of Oxford; Amanda Mason, head of marketing at Roadchef; James Coldrey-Mobbs, sales and marketing director at East Coast Concepts; Anthony Pender, co-founder of Our Yummy Collection; Natalie Waldron, of Natalie Waldron Design; Dan Burns, of Natural Selection Design; Matt Preisinger, marketing and brand director at Brewhouse & Kitchen; Thom and James Elliot, co-founders of Pizza Pilgrims; Peter Critchley, UK chief executive at Trison; Siobhan Lloyd, head of marketing at 200 Degrees Coffee; Julius Wiesenhütter, co-founder and chief executive of GetViola; Megan Burton-Brown, marketing director at Tortilla; Joe Cripps, managing director of Feed it Back; Juliette Keyte, marketing director at Red Engine; Laura Lewis, marketing director at Arc Inspirations; Joanna Richardson, marketing director at Heartwood Collection; Vikki O’Neil, global marketing director at Vapiano; Simon Potts, chief executive of the Alchemist; and Natasha Sideris, founder and chief executive of Tashas Group. 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.

 

Sector vacancies fall by 35,000 but remain above pre-covid levels: Sector vacancies have fallen by 35,000 but remain above pre-covid levels, new figures from the Office for National Statistics have shown. The figures show there were 112,000 vacancies in hospitality at the end of 2023, down from 147,000 at the same time in 2022. But current vacancies remain far higher than pre-pandemic levels, when there were 89,000. In response, UKHospitality has renewed its calls for a reform of the apprenticeship levy and for the businesses’ cost burdens to be addressed ahead of April’s national living wage increase. Chief executive Kate Nicholls said: “It’s encouraging news that vacancies over the past year have fallen by such a considerable amount. However, there is still much more to do. We still have 23,000 more vacancies than before the pandemic and recruitment is still challenging. It’s why our vacancy rate remains high at 8%. Hospitality can continue to drive down vacancies and create more jobs, if we are supported to do so.”

Sector net promoter scores down over festive season but 70% of guests passionate about returning: Sector net promoter scores (NPS) were down over the festive season but 70% of guests were still passionate about returning following their Christmas visit. Guest feedback platform Feed It Back’s Christmas 2023 insight report, which features a sample size of 36,667 surveys, showed that the average NPS for a festive visit was 57 compared with 60 for a non-festive visit, and dropping to 52 on Christmas week. Guests who didn’t feel the event was special enough brought the scores down, the report said, with premium casual the biggest driver of the decline. While the average food score was 4.15 out of five, service scores were strong over the festive period, coming in at 4.62. And while almost three quarters of those surveyed said they were passionate about returning, food and wait times were the main issues for those who wouldn’t. The busiest night of the period was Saturday, 16 December, which nonetheless held up an average NPS of 55, with Saturdays generally gaining better NPS scores through December. The top reason for festive bookings was guests having enjoyed a previous visit, followed by its location. Guests were also looking for value as more than double the amount of people than in 2022 (13% up from 6%) identified an attractive price as a reason for booking. The report said email was a key channel for creating Christmas trade, with targeted email send outs especially bringing in the bookings, while more than half of guests who pre-ordered food and drink gave more favourable NPS scores. It also highlighted the importance of keeping standards high right to the end of the year, with order accuracy, menu availability and intent to return all dropping in the week before and immediately after Christmas Day itself. The first two weeks of December were busiest for work celebrations while the last week in November saw more friends get together, and family visits took centre stage once the school holidays began.

NTIA urges urgent government action to help night-time industry following Rekom struggles: The Night Time Industry Association (NTIA) has called on the government to provide urgent action to help the night-time industry. Earlier this week, Propel revealed Rekom UK, the UK’s largest nightclub operator, is set for a restructuring after filing a notice of intention to appoint administrators to a number of its companies, which could lead to the closure of a number of its sites. That comes after Rekom, operator of the Pryzm, Fiction and Eden brands, late last year hired AlixPartners to help pivot the business away from nightclubs and towards bars. NTIA chief executive Michael Kill said: “The NTIA is deeply concerned about the potential placement of some businesses within Rekom UK into administration, adding to the constant stream of closures our industry faces on a daily basis. The nightlife sector is in crisis, and we implore the chancellor and prime minister to recognise the urgent need for support before it's too late. The continued lack of acknowledgement from the government regarding the severity of the crisis at hand is disheartening. Nightlife businesses, which contribute significantly to the cultural and economic fabric of our communities, are struggling to survive.” Kill called for an immediate reduction of VAT for the sector to provide “much-needed financial respite for struggling businesses”. He added: “Our members are facing unprecedented challenges, and without decisive action from the government, we risk losing integral components of our night-time economy. As the industry teeters on the brink, we call on the government to acknowledge the gravity of the situation and implement measures that will ensure its survival.”

 

Almost three quarters of consumers believe adopting a more sustainable way of eating is now urgent: Almost three quarters of consumers believe adopting a more sustainable way of eating is now urgent, according to a new study by Sudexo. The foodservice and facilities management business polled 1,000 UK consumers, with 73% pointing to the urgency of seeking sustainability in how and what they consume. A further 79% said they would, or already do, buy local products when possible, but just 35% said they consume sustainably produced products whenever possible. Just over half (58%) said they would, or already have, stopped eating animal proteins in favour of plant proteins, while 68% said they are regular consumers of meat and 82% regular consumers of dairy products. When asked what might make them more inclined to adopt a sustainable diet, 37% said its beneficial effect on their health (37%), closely followed by financial reasons (36%). A further 28% referenced a fear of worsening climate change and 23% cited being a role model for their children and future generations. Respondents also indicated they would like to eat more sustainably when they are at school or university (65%), at a restaurant (54%), at a work event (50%) or at a sporting or cultural event (47%) than they do at home. In recognition of this, Sodexo – which serves around one million meals per day across offices, schools, military bases and hospitals – has already pledged that by 2030, 70% of all main meals it produces in the UK will be low-carbon, and that it will cut its food waste by 50% by 2025.

 

Line of Duty star Vicky McClure launches pop-up nightclub that opens during the day: Line of Duty star Vicky McClure has launched a pop-up nightclub that opens during the day. Called Day Fever, the discos are targeted at people over 30, with doors opening at 2pm and last entry at 4pm. McClure and husband Jonny Owens’ first daytime disco experiment in Sheffield last month sold out within 48 hours. Daytime dances have now been confirmed in London, Nottingham and south Wales, as well as a return to Sheffield, and the organisers want to take their drop-in disco to towns and cities across the UK. “Instead of dancing the night away, this is dancing the afternoon away,” McClure told the BBC. “We’d love to see it in different cities, so everyone has access, and we’re getting loads of messages asking us to bring it to them. We want to make sure it’s accessible to everybody.” Owens added: “I love meeting mates, having a few drinks, having a dance but not queuing hours for a taxi and being home early enough for Match of the Day. For me now, it’s all about going out on a bit of an all-dayer, and I thought there’s a real market for people with a similar vibe.” It comes after research by CGA and AlixPartners last year found the UK had lost 30% of its nightclubs since covid, as consumers’ late-night habits evolve. 

 

Job of the day: COREcruitment is working with a UK wine and spirit distributor with a food and beverage retail business that is seeking a managing director of retail. A COREcruitment spokesperson said: “You will oversee the retail outlet element of the business but also be responsible for the growth of this area, managing a complex P&L, develop the team in stores and fundamentally be commercially driven to succeed. This role will have multiple senior direct reports and requires someone who is well versed in premium retail and business growth.” The salary is up to £120,000 and the position is based in London. For more information, email mark@corecruitment.com. 

 

Exclusive – Rileys sees sales up 25.2% in December as it prepares to open first new site in 18 years, appoints new FD: Sports bar operator Rileys saw sales growth in December of 25.2% compared with last year, including two consecutive record sales weeks, Propel has learned. Rileys is currently fitting out a site in St John Street, Chester, which will open in February, and is the business’ first new venue in 18 years. The company has also exchanged on a site in St Mary Ann Street, Cardiff, and has another site in legals in Leeds. The company said it also continues to actively seek new sites in Bristol, Birmingham, Manchester, Newcastle and Glasgow. Rileys has also appointed Martin Bishop as its new finance director. He was most recently head of group financial planning and analysis at The Restaurant Group. Bishop replaces Tom McMahon, who has moved to “broaden his experience in the hospitality sector” with Public Houses Group. Rileys chief executive Craig Mayes said: “December exceeded all our expectations and is tribute to the work we have put in building a Christmas offer for our customers, as well as continuing to invest in refurbishing our estate. We have a pipeline of new sites for 2024, which will take us to 15 sites, but ideally we need a couple more to keep our momentum. Tom was an important part of turning around Rileys but I’m looking forward to working with Martin to deliver on our plans for 2024 and beyond.” Rileys, which is owned by Weight Partners Capital, shows live sport on HD screens as well as offering a dedicated sports zone with a large cinema-style HD projector. The clubs also host local and national pool, snooker and darts competitions including the Professional Darts Corporation qualifiers.

 

Wingers set for airport debut, concept’s development agent takes on Birmingham burger bar: Buttermilk fried chicken restaurant concept Wingers is set to make its airport debut, Propel has learned. Signs have gone up at Birmingham International saying the concept is “coming soon” to the airport and is recruiting kitchen servers. Wingers, which was set up during the pandemic by brothers Amran and Dylan Sunner and their dad Bill and launched as a franchise in the autumn of 2023, last month signed a 30-store development deal for west London and the Thames Valley. There are currently six Wingers restaurants open in the Midlands, with seven more set to open in the first half of 2024, and the business expects to more than double the size of its estate by the end of this year. It comes as Wingers’ development agent, TJ Choongh, has acquired a neighbourhood burger bar in Birmingham. Choongh – who is also a franchise owner with Wingers, Subway and Thai Express – has taken on Bun and Barrell in Harborne, which closed suddenly in October. He has acquired it in partnership with friends Bobby Nahal, Raj Sandhar and Rav Mangat. Nahal told Birmingham Live: “We already knew about the Bun and Barrel as I had family that always raved about the place. When it closed suddenly we looked into how we could take on such a brilliant place. It was doing well, it was such a shame that illness forced it to shut. We love the idea and the concept so plan to keep it as it is. The four of us are close friends so we wanted to do this together.”

 

Burger King’s parent company acquires its largest US franchisee for $1bn: Burger King’s parent company, Restaurant Brands International, has acquired Carrols, its largest US franchisee with 1,022 locations, for a total of $1bn. It has announced the acquisition of Carrols Restaurant Group, which also operates 60 Popeyes restaurants, for $9.55 per share, or an aggregate total of approximately $1bn, in an all-cash transaction, reports Nation’s Restaurant News. For the year ended 30 September 2023, Carrols’ Burger King restaurants generated approximately $1.8bn in system sales. “Carrols has demonstrated strong and improving restaurant operations over the years,” Tom Curtis, president of Burger King US & Canada said in a statement. “This acquisition is an exciting accelerator to our ‘Reclaim the Flame’ plan that is focused on relentlessly pursuing a better experience for our guests.” Restaurant Brands International plans to remodel the restaurants over the next five years and then sell them back to local franchisees. “This announcement is a testament to our more than 24,000 Carrols team members who have helped drive the company to record levels of profitability over the past 12 months,” Carrols president and chief executive, Deborah Derby, added. “We believe our team members will now have additional opportunities as part of the greater Restaurant Brands International family – including for long-time managers who may want to become franchisees themselves.” In October 2022, Burger King UK acquired 74 Burger King restaurants from its second largest franchise partner, Karali Group. At the time, the deal increased the Alasdair Murdoch-led company’s directly owned portfolio to 266 restaurants, half of its then 533-strong UK store estate.

 

Crussh’s manufacturing arm in administration: The manufacturing arm of Crussh, the food-to-go and juice bar brand, has been placed into administration, on the back of Sainsbury’s ending its purchasing contract with the business. The entire Crussh business, which included 12 sites across London, went into administration at the end of 2022. Propel revealed in January last year that Jason Collins, the founder of Apogee, the UK office digital solutions provider; and Bob and Rohini Finch, founders of venture capital firm Talis Capital, were among the investors behind the rescue from administration of Crussh, which now operates eight sites across the capital. An update by Sussex Innovation, administrators for Healthier Tastier Food (the company) stated: “In April 2023, not long after purchasing the business from the administrators of Krush Global, the directors recognised a need to reorganise the company into a manufacturing arm and a retail arm. To this end, Crussh Holding was formed with a view to being the holding company of the group, and Crussh Retail was formed to hold the retail assets. The company (Healthier Tastier Food) was to hold the manufacturing assets. The investors believed the business just needed financing and to be given the opportunity to increase the wholesale business, focusing on large corporates. The original plan was that with expansion, the business might need £400,000 from each investor (including the purchase price). However, the investors learned that one of the biggest customers (Sainsbury’s) had served notice on its contract and would cease purchasing. The investors removed the incumbent management team from the business and, after analysing the situation further, identified that the wholesale side of the business was making material monthly losses.” The retail side of Crussh remains unaffected. 

 

Thornbridge JV reports 29% increase in Christmas sales following strong growth in 2023, set to open at least two new sites in 2024: Thornbridge & Co – a joint venture between Derbyshire’s Thornbridge Brewery and specialist beer importer Pivovar – has reported a 29% increase in sales over the Christmas period following strong growth in 2023. The company, which has been operating since 2018, saw the increase in December sales across its three bars – The Market Cat in York, The Bankers Cat in Leeds and The Colmore in Birmingham. This followed strong sales across 2023 that saw the final quarter of the year 22% ahead of the same period in 2022. Director Jamie Hawksworth said: “This is a result of a high level of investment in our bars and an educated and unrivalled drinks offering.” Hawksworth added there would be further sites opening this year, with two already at head of terms stage. “Both of these new sites will only enhance what we do and make the business stronger,” Hawksworth added. “With the excellent people we have, we are really encouraged to attack 2024.”

 

Historic London pie and mash shop business set to shut with owner fearing tradition is ‘at risk’: The owner of a 110-year-old family-owned London pie and mash shop will bring down the shutters on the business next year and fears the historic tradition is “at risk”. George Mascall, owner of Manze’s Pie and Mash Shop in Deptford, south east London, told the Southwark News he will shut the store in 2025 and retire to Norfolk. Mascall is a descendant of the Manze family, which moved from Italy to London in the late 19th century and set up shops serving mince pie, mash and parsley and eel liquor. He has worked at the Deptford shop, which is grade II-listed and opened in 1914, since 1980, but now admits he has “had enough of making pies”. He is a grandson of Michele, or Michael, Manze, who left the Italian town of Ravello in 1878 and first set up an ice cream firm in London before going into the pie trade. A series of follow-up shops opened across the capital, with as many as three operating under the Manze name at one time, run by other family members. There are currently three being run by the firm M Manze Pie and Mash – one near Tower Bridge, another in Peckham and a third in Sutton. They are operated by distant relatives of Mascall, who inherited the Deptford shop from parents Sheila and George, who both recently died. Mascall, who will be retiring to Norfolk wife Rosemary, said. “All those years ago, if you wanted a meal out or a takeaway out, it was fish and chips or pie and mash. There wasn’t Indian, Chinese, Thai or whatever – now you walk up and down the high street, and every other shop is a takeaway food shop.” Other shops closing in London in recent years have included A J Goddard Pie and Mash, also in Deptford, which shut in 2018 after 128 years, with owner Simon Clarke blaming “gentrification”. F Cooke’s pie shop was also forced to move out of London’s East End in 2022 due to a slump in trade, saying locals now “just want lattes and paninis”. But ex-England football captain David Beckham remains a fan, having last month shared a picture online of himself eating at Tony’s Pie & Mash shop in Waltham Abbey, Essex.

 

Caffeine & Machine lines up third opening: Roadside food and beverage concept Caffeine & Machine has lined up its third site, in the South Downs National Park. The concept, which was founded by Dan Macken and Phil McGovern and caters predominantly for car and bike enthusiasts, will open The Hut – on the site of a former West Meon Hut pub, near Petersfield in Hampshire – this spring. The new venue will include a coffee shop, restaurant and bar. Caffeine & Machine said it applies a new business model to the classic country pub, reviving once-closed venues and once again putting them at the heart of communities. Last year, it opened its second site, The Bowl, near Houghton Conquest, Bedfordshire. Its first site – The Hill, in Warwickshire – opened in 2018. On its upcoming third site, the business said: “As a location, it’s almost too good to be true: no matter what direction you approach from, you’ll be passing through gorgeous countryside and stunningly pretty little towns and villages, towards a natural amphitheatre within which the A272 and A32 meet at a crossroads. The Hut will not only revive a pub that’s been closed for a while now, but will be another addition to the vast and extensive car and bike culture scene that exists in this part of the world. Look forward to the same love and appreciation of all things that move that you’ve come to expect from The Hill and The Bowl, but of course, with its own distinctive twist.”

Sourdough Sophia secures second site: Sourdough Sophia, the London micro bakery concept which last summer raised £500,000 through a crowdfunding campaign to aid its further growth in the capital, has secured its second site. Propel understands that Sourdough Sophia has secured the ex-Costa Coffee site at 117-119 Essex Road, Islington, with an opening planned for this spring. Founded by Sophia Handschuh and Jesse Sutton-Jones in Crouch End, the business achieved sales of nearly £1m last year out of its 650 square-foot bakery site. The company, which said it has an 87% repeat customer rate and a £10.26 average spend in store, raised the funds through Kickstarter in under three weeks. Sourdough Sophia plans to use the new investment to triple the capacity of its existing site and have a second store open next year, with a third store opened by 2025. It is targeting revenues of £3m by 2026. Adam Bowers, of onepoint2, acted on the Islington deal.

 

Six by Nico team to temporarily close bakery concept ‘to revitalise experience’: The team behind the Six by Nico brand is to temporarily close its bakery concept, Valaria, after a year of “learning, growing and listening”. The business opened the site last February in Glasgow’s Byres Road. In an update on social media, the business said: “It’s a new year and it is bringing a fresh start for Valaria. After one year of learning, growing and listening, we will be rejuvenating the Valaria experience. Our goal is to refine the space where daily indulgence meets the pursuit of creativity and the appreciation of artisanal ingredients. That’s why we’re proud to introduce our revitalisation with ‘Valaria Artisan Eatery’. Our changes will allow us to introduce our new breakfast, brunch and lunch experiences. The second chapter of our journey will launch on Monday, 5 February. In order to make our new dream a reality, we will close from Monday (22 January).” Last month, Six Company, the company behind the Six by Nico restaurant business, announced it was to invest £3m opening three new venues in Glasgow. The new openings will include a new flagship Six by Nico Glasgow restaurant located in Merchant City and a fish and chip restaurant and takeaway called Sole Club in Finnieston. The business will also make further investment at its Six by Nico site in the city’s Byres Road with the introduction of Somewhere by Nico – a new cocktail bar. It currently operates 15 sites throughout the UK and Ireland.

 

George North-backed, roadside coffee shop concept secures second site: Baffle Haus, the biker-friendly, coffee shop concept, which includes Wales rugby union star George North and Glamorgan cricketer Andrew Salter as backers, has secured its second site. Propel has learned Baffle Haus has acquired the former Old Post Inn site on the fringe of the village of Bonvilston, less than five miles from the market town of Cowbridge. The business launched its first Baffle Haus site near Pontypool in 2018. The concept was developed as a way of meeting other people interested in motorcycling but quickly evolved to include a retail range and enhanced food and beverage offer. The business said: “We are excited to announce we’ll be launching Baffle Haus – Old Post later this year, located on the A48 between Cardiff and Cowbridge. Similar to our current location at The Cedars, we’ll be a convenient pit stop for your travels. As you’ll come to see, Old Post has lots of parking for cars and bikes so we’re really looking forward to accommodating more of our four wheeled friends that has always been a struggle at the Cedars. There’s lots of work to be done so we’re hoping we’ll be launching mid-late summer.”

 

Former directors take over operation of Stamford hotel and inn after previous owner goes into administration, sister Hampshire hotel also in administration: A hotel and inn in Stamford, Lincolnshire, are operating under new management after the previous owner went into administration. Woodford has taken the reins at the William Cecil and the Bull and Swan after former owner Hillbrooke Hotels (Burghley) went into administration last month. A statement of administrators report at Companies House showed Woodford is led by Paul Brown and Sir Richard Brooke, who were both directors of Hillbrooke Hotels (Burghley). A Woodford spokesperson told Lincs Online: “All employees remain and we look forward to welcoming guests as usual. Woodford looks forward to cementing the properties’ reputation as places of historic charm and genuine hospitality and elevating the current offering.” The statement revealed in the year to 30 December 2022, the businesses turned over a combined £2,817,000, generating a loss of £332,000. It had aggregate losses of £740,000 over the past three financial years. The document showed after fully opening in July 2021, the businesses struggled to establish a strong Ebitda performance, led by increasing costs, staff shortages, rising utilities costs and difficult trading conditions, all exacerbated by the cost-of-living crisis. Shareholders invested a further £300,000 of funding in December 2022 in a bid to help the businesses meet working capital requirements. Cash flow pressures were further exacerbated by a downturn in bookings and an inability to sell its “underperforming” Spot-in-the-Woods property in the New Forest. Once eventually sold [in September 2023], a residual debt to Royal Bank of Scotland remained that had to be serviced from income across the group, placing yet further pressure on working capital. During this time, significant arrears to creditors accumulated due to the inability to meet all liabilities as they fell due. Most prominently was a debt due to HM Revenue & Customs, which exceeds £600,000, and the company was unsuccessful in making a new Time to Pay arrangement. Subsequently, Ian Corfield and Simon Carvill-Biggs, of FRP Advisory, were appointed joint administrators. The document also showed that Hillbrooke Hotels’ sister property, the Master Builder’s House Hotel in Beaulieu, Hampshire, is also in administration under the same administrators. The business turned over £2,264,000 for the year ending 30 November 2022 and generated a loss of £41,000.

 

Smokestak founder David Carter confirms plans to open new site Oma: Chef David Carter, the founder of Smokestak and co-founder of Manteca, has confirmed he will open a Greek-inspired restaurant in London’s Borough Market this spring. Propel revealed last September that Carter had lined up an opening on the ex-Rabot 1745 site in Bedale Street, under the name Oma. Located on the first floor, Oma, which draws its name from the Greek word for “raw”, will feature both a crudo bar and an open plan, live fire kitchen. Chefs Nick Molyviatis and Jorge Paredes, formerly head chef of Kiln and executive chef of Sabor respectively, will lead the kitchen alongside Carter. Carter said: “Oma represents everything I love about restaurants: it offers a dining experience in its most intentional conception. From the design to the food, to the style of service and aesthetic finishes, every part of Oma has been considered. I’m excited to welcome guests to try the dishes that Nick, Jorge and I have developed, with some paying homage to Mediterranean classics while adding our own spin to others.” Carter opened Smokestak in Sclater Street, Shoreditch, in 2016. At the end of 2021, he teamed up with fellow chef Chris Leach to open the first bricks-and-mortar site for their pop-up pasta concept Manteca, in Curtain Road, Shoreditch. Jake Bernstone, of Matta London, and Camilla Topham, of Distrkt, acted on the Borough Market deal.