PF Chang’s – high double digit lfl sales growth since taking on London site has given us the confidence to target 100 UK units: The UK franchisee for US pan-Asian brand PF Chang’s has told Propel that like-for-like sales growth of high double digits since taking on its London site has given it the confidence to target 100 units here. Pizza Hut Delivery franchisee Zaf Holdings acquired exclusive PF Chang’s development rights for the UK – which has more than 300 restaurants globally with sites in 23 countries – in April 2023. This included taking on the sole PF Chang’s site in the UK, launched in 2017 by Diverse Dining, the company that holds the franchise for Shake Shack in the UK. The site, in London’s Leicester Square, has just reopened following a major refurbishment. “When we acquired the unit, one of the things we wanted to do was get our hands around the operation,” said Zaf Holdings chief executive Arif Jivraj. “We knew there were opportunities. We knew there was money on the table that the restaurant in Leicester Square wasn’t taking. Our bigger aim was taking the franchise development rights to grow the brand in the UK, but also continuing to operate the PF Chang’s in Great Newport Street and operate it well. It took us a few months to get our team trained consistently and build the confidence in delivering the PF Chang’s experience, and we saw results immediately in terms of customer reviews and ratings, but also in terms of sales, which were up in double digits year on year. We now feel confident in saying we’ve taken over this business, and we want to expand, and we have really ambitious growth plans. We’ve done some market mapping, which has identified that there could potentially be 100 units in the UK over a period of time. Our plan is to open one at the tail end of this year – we’ve got a few we’re working on that we hope will land. We want to get to five in the next five years if not more. There are opportunities for us to grow in other cities, but in terms of managing support around the growth, we’ll look to grow in London first and then be able to scale across the rest of the UK. Initially we will look to go into places like King’s Cross, Knightsbridge and Canary Wharf, to name but a few areas we’ve looked at. Once we’ve got to a number we feel is right for London, we’ll absolutely look to places like Birmingham and Manchester, which are places we know will be right for PF Chang’s restaurants.” Jivraj said he is also interested in the brand’s smaller format, which offers very small seating arrangements but is predominantly delivery focused. “There is an opportunity to look at those in smaller urban areas down the line, but once we’ve got those bistros out first,” he said. Jivraj also confirmed that for now – as with the rest of its global estate – his company would not be sub-franchising out any stores. He added that while his focus will be on PF Chang’s for now, he wouldn’t rule out adding to his 27-strong Pizza Hut Delivery portfolio in the future. “Although my experience is in quick service restaurant and delivery, I really wanted to diversify and invest in something like PF Chang’s full service,” he added. “Once we get some momentum going and restaurants open, we may start looking at increasing our other business interests as well.”

Roxy Leisure co-founder and MDs to speak at Propel summer conference and party, three free places per company for operators: Roxy Leisure’s co-founder Matt Jones, and managing directors Ben Warren and Colin Sadler, will be among the speakers at the Propel Multi-Club Conference and summer party on Thursday, 5 September, at the DoubleTree by Hilton Oxford Belfry. The all-day conference will focus on “new ideas and directions in an era of strong headwinds” and will be followed in the evening by the summer party, with a barbecue and four hours of live music, including the UK’s best Ed Sheeran Tribute Act, The Ed Sheeran Experience; the UK’s top Robbie Williams and Gary Barlow tribute acts joining forces, Scott Borley and Daniel Hadfield; and the famous house band at Piano Works. Jones, Warren and Sadler will discuss how the business is standing out in the increasingly crowded competitive socialising market, how the group’s King Pins concept is looking to redefine family entertainment and how they see the category evolving. For the full speaker schedule, click here. There are up to three free places per company for operators but Premium subscribers can have up to four places. To book, email jo.charity@propelinfo.com. A room can also be booked for the evening. For more details, email jo.charity@propelinfo.com.

Next Who’s Who of UK Hospitality to be released today featuring 876 companies: The next Who’s Who of UK Hospitality will be released to Premium Club members today (Friday, 21 June), at midday. This month’s edition includes 876 companies and more than 236,000 words of content. The database features 58 updated entries and 11 new companies. 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 Club members also receive access to five other databases: the Multi-Site Database, produced in association with Virgate; the New Openings Database; the Turnover & Profits Blue Book; the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. All Premium Clubs members will be offered a 20% discount on tickets to Propel paid-for events including Social Media for Profit (18 July), the Talent and Training Conference (1 October) and Restaurant Marketer and Innovator (two days in January 2025). Operators that are Premium Club members are also 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 Premium Club 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 Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

 

Propel partners with Zero Carbon Forum for webinar series helping business on their journey to net zero: Propel has partnered with the Zero Carbon Forum for a webinar series designed to help business on their journey to net zero. Helen McFarlane, UK sustainability lead at McDonalds, will reveal how the business structure its sustainability team, roadmap and action plan, including the targets they have set and the actions they are taking to achieve them. Thom Elliot, founder and chief executive of Pizza Pilgrims, will share his journey from early beginnings, when sustainability was not a priority for the business, to today, now that Pizza Pilgrims has achieved B-Corp status. Claudia Candiotto, head of responsible business at Azzurri Group, discusses how the group has reduced emissions by 10% year on year. Azzurri Group chief executive Steve Holmes shares his view of sustainability as a chief executive, and the journey Azzurri Group has been on to become a better business, both from an ethical and a commercial perspective. And Nick Young, director of estate strategy and acquisitions at Mitchells & Butlers, talks about how the business is building a sustainable future. The webinars will be sent, one a day every day next week, to all Propel subscribers, starting on Monday (24 June). 

Just Eat and 1,500 independent restaurants call on business rates relief and creation of Office for Small Business: Just Eat has joined with 1,500 independent restaurants to call on the next government to provide business rates relief and create an Office for Small Business. Ahead of next month’s general election, Just Eat has launched its own “Recipe for Success” manifesto, while hundreds of small restaurants on its platform have signed an open letter to politicians and policymakers. They have demanded a reduction in business rates to allow more hospitality businesses to qualify; support for workforce development including changes to the apprenticeship levy and national insurance contributions; and the creation of an Office for Small Business to help small restaurant owners navigating emerging local and national regulations. Leigh Phillipson, sales director at Just Eat UK & Ireland, said: “Small restaurants are the backbone of the high street, supporting hundreds of thousands of jobs, bringing communities together and providing food for people up and down the country. But times are very tough for a sector faced with rising costs, labour shortages, changes in regulation and supply chain disruption. Much more needs to be done by whoever forms the next government if high street heroes are going to survive and thrive. We work hand in glove with these small businesses every day, which is why we’re calling for policies that support their growth. As we approach the general election, we hope this manifesto acts as a call to arms for the next government to back our pledges and stand up for the sector.”

 

NTIA – dedicated night-time economy minister needed to safeguard future of sector: The appointment of a dedicated night-time economy minister by the next government is needed to safeguard the future of the sector, the Night Time Industries Association (NTIA) has said. The trade body highlighted examples across the world where night-time advisors are “driving innovation and growth” but said the UK “lags behind” with only Manchester, West Midlands, Bristol, and London currently supporting such roles. NTIA chief executive Michael Kill said: “Global cities have embraced the night-time economy’s potential, and it's time for the UK to step up. We have an opportunity to lead by example, emulating the success seen in New York, Berlin, Amsterdam, and New South Wales in Australia, where dedicated leadership has transformed the night-time economy. The appointment of a night-time economy government lead will be the cornerstone for the recovery, stability, and growth of this vital sector. It will enable the UK to build a cohesive national strategy for the night-time economy, aligning with successful global models, providing a framework for local authorities to adopt and implement tailored policies that reflect the distinct needs of their communities. It’s time to revitalise the UK’s night-time economy, creating a thriving, dynamic environment for all, and ensuring the sector feels valued within the UK as it does globally.”

 

Job of the day: COREcruitment is working with a leisure and entertainment business that is seeking to strengthen its in-house team by adding a risk manager. A COREcruitment spokesperson said: “You will take the lead on health and safety, fire, security, food and insurance/risk services for the group.” The salary is up to £55,000 and the position is based in Hertfordshire. For more information, email paris@corecruitment.com. 

 

Popeyes set to open further 15 UK outlets this year as it prepares to hit 50-site mark: Popeyes UK, the US fried chicken quick service restaurant (QSR) brand backed here by TDR Capital, is set to open a further 15 outlets in Britain this year as it prepares to hit the 50-site mark. The milestone will be in Glasgow where the brand will launch in Sauchiehall Street. The restaurant will be the 18th to open this year and means the brand is on track to deliver the growth it projected in January – doubling the size of its UK estate in 2024. Among the pipeline of openings are two sites in London – in Wimbledon and Walworth Road – along with two more in Scotland – in Aberdeen (Wellington Circle) and Braehead – and its debut restaurant in Northern Ireland, at the Forestside shopping centre in Belfast. Meanwhile, openings are also planned in Dartford, Kent; Watford, Hertfordshire; a second Luton restaurant; the Merry Hill shopping centre in the West Midlands; Nottingham Teal; and a third Manchester outlet. Tom Crowley, chief executive of Popeyes UK, said: “In just 30 months, our remarkable Popeyes UK team has secured a pipeline of 50 top-tier new sites, including our first Northern Irish location, which opens in Belfast very soon. Currently, Popeyes UK is the fastest-growing chicken QSR brand in the UK, with a 125% year-on-year growth from May 2023 to May 2024. The sustained demand for Popeyes in the UK is incredible, but not unexpected. We've seen overnight queues for almost every opening since our UK launch in 2021. We remain committed to our expansion plans and look forward to achieving new milestones in the upcoming years.” Popeyes’ 49-strong estate here includes seven drive-thrus and 13 delivery kitchens.

 

Adnams – we’ve received interest from multiple parties to fund our future growth plans, chairman to step down: Suffolk brewer and retailer Adnams has said it has received interest from multiple parties to fund its future growth plans, and that chairman Jonathan Adnams is set to step down. The company drafted in Alvarez & Marsal in February and said it was working with the City advisers on a range of options to shore up its finances. Adnams went on to say in April that it was open to an outright sale, and last month said it was still exploring options as it reported sales were up 11% in first quarter, on the back of widening full-year losses. Giving an update ahead of its annual general meeting (AGM) next Thursday (27 June), the company said: “Further to communications earlier in the year and ahead of the AGM, the company wishes to confirm that it has made progress in its review of options to fund its future growth plans, with interest secured from multiple parties. A board committee is currently evaluating indicative and non-binding proposals based on its agreed framework to determine which route offers the best long-term value for the company and its shareholders.” Adnams also said chairman Jonathan Adnams and senior independent director Steve Sharp have both notified their intention to step down at, or before the 2025 AGM, subject to re-election in 2024. Jonathan Adnams is the last member of the family to hold a position on the board. The company also said current sales, margin and profit “remain in line with its forecast for the five month period to end of May 2024, during which time it has continued to outperform the market in beer volumes and sales”. Adnams reported a pre-tax loss of £4m (2022: £2.3m) in the year to 31 December 2023, due to the aggregate impact of cost increases. It said sales increased 3% to £66.3m (2022: £64.2m) in the period, with stronger demand in on and off-trade channels in the second half of the year. Operating losses widened to £2.5m (2022: £1.2m) due to higher costs, while it posted a positive Ebitda of £0.6m (2022: £2.0m).

 

The Breakfast Club lines up second train station site: All-day dining concept The Breakfast Club has lined up a second train station site, at London’s Waterloo. Propel understands that The Breakfast Club is again set to link up with SSP Group, the operator of food and beverage outlets in travel locations worldwide, to open a site on The Balcony at the station. Earlier this month, The Breakfast Club opened its first train station site, partnering with SSP to open at St Pancras station in London. The Breakfast Club’s 16th site in total opened in the arcade part of the station, opposite Eurostar departures. With all-day dining and a full bar offer, the 3,660 square-foot restaurant can cater for up to 156 dine-in customers. Menu highlights include the all-American Breakfast and Grand Royale Benedict, as well as a twist on classic favourites such as the Cheeseburger French Dip and Smashed Avo and Mojo Picon. Last year, The Breakfast Club, founded by Jonathan Arana-Morton, partnered with SSP to launch its debut travel hub site, at Gatwick airport. 

 

Giggling Squid to open 50th site next month: Giggling Squid, the Thai restaurant brand backed by the Business Growth Fund, will open its 50th site next month, in Muswell Hill, north London. The Muswell Hill Road restaurant – which will welcome customers from Tuesday, 2 July – will have capacity for 100 guests indoors as well as 40 outdoors and create around 30 jobs. A takeaway menu will also be available for click and collect  as well as delivery a few weeks after opening. Giggling Squid co-founder Andy Laurillard said: “We are absolutely delighted to bring the vibrant flavours of Thailand to Muswell Hill. Our mission has always been to create a dining experience that is both authentic and accessible, and we believe that the welcoming atmosphere and rich culinary heritage of Muswell Hill perfectly align with our values.” In April, Propel revealed Giggling Squid has added a site in Cobham, Surrey, to its openings pipeline. The brand has acquired the former 63rd+1st site in High Street that Hostmore has shut after curtailing the rollout of the concept. Giggling Squid also has openings lined up in Exeter, Liverpool, Portsmouth, York and Knowle in the West Midlands.

 

Stuart Broad – our goal is five pubs in the next five years: England cricketer Stuart Broad has revealed that his business Cat & Wickets Pub Company, which he founded alongside former Nottinghamshire teammate Harry Gurney, is looking to have five pubs operating within the next five years. The company currently owns the Tap & Run pub in Upper Broughton, between Melton Mowbray and Nottingham, and The Griffin Inn in Swithland, Leicestershire. Broad told The Times: “It is quite ambitious, but not to the extent that it puts us under pressure and most importantly loses our quality, as in the pub game you get one chance to make an impression and that impression has to be fantastic.” Last year, Broad and Gurney brought in Lee Cash, the co-founder of Peach Pub Company, as an investor in their business. Cash sold Peach Pubs to Revolution Bars in 2022 in a deal worth £16.5m. Cat & Wickets’ growth plans were struck a blow in June 2022 when the Tap and Run was almost entirely gutted by a fire, forcing it to close until finally reopening last July. 

 

Promoted content – meet UTOPIA, led by the refugee entrepreneur making London taste better: With her Syrian-inspired street food, McCain Streets Ahead alumni Hind Danoun shares her journey to trading at three markets and looking to the future with a bricks-and-mortar site. To find out more, click here.

Three Michelin-starred Spanish restaurant set for UK expansion: Three Michelin-starred Spanish restaurant El Celler de Can Roca is set to expand to the UK. Brothers Joan, Josep and Jordi Rocca have announced they will open a dining “experience” at The Macallan Estate in Speyside later this year. The 30-cover TimeSpirit will be their first restaurant outside Spain and will serve up a nine-course tasting menu celebrating Scottish whisky, reports Hot Dinners. El Celler de Can Roca opened in 1986 and its Scottish sister is being designed by David Thulstrup, who’s also behind Noma in Copenhagen. “The many trips we have made to Scotland and the inspiration we have found in its old cookery books have afforded us the chance to pay homage to Scottish cuisine,” the brothers said. “We have been all over the country, drinking in its spirit, devoting time to it and we would now like to share our cooking through The Macallan.”

 

Chopstix to open two new Haven sites: Fast-growing, quick service restaurant brand Chopstix will open two new units at Haven holiday park sites this month. They will open at Devon Cliffs in Exmouth and Hafan y Môr in Gwynedd, bringing the total number of Chopstix sites with Haven up to six. Full management of the restaurants will be overseen by the holiday park operator, with all team members undergoing a full Chopstix induction. Chopstix said expansion through franchise sites has been decisive in driving the brand’s growth trajectory, with a long-term ambition to reach 300 sites by 2027. Sam Elia, co-founder and director at Chopstix, said: “We’re thrilled to be opening our fifth and sixth restaurants with Haven. The four existing sites in the Haven portfolio have all delivered excellent returns, so I have no doubt the franchisee will have great success with these new modular units at Devon Cliffs and Hafan y Môr.” Peter Blake, chief operating officer at Haven, added: “We’re excited to launch Chopstix in Devon Cliffs and Hafan y Môr, in time for the peak summer months. The performance of the initial four Chopstix sites has given us real impetus to explore further openings with the brand in the future.”

 

Noble Hospitality Group hires former Gordon Ramsay Restaurants UK group executive chef as culinary director, confirms second Alley Cats Pizza site: Noble Hospitality Group – the group behind Japanese concept Chotto Matte, Angus Steakhouse and Steak and Company – has hired former Gordon Ramsay Restaurants UK group executive chef Jeremy Brown as its new culinary director. The company said Brown’s proven track record in the industry “make him the ideal individual to ensure the continued success and progression of all three brands”. At Gordon Ramsay, he led the culinary direction across 27 restaurants in a period in which the group saw “remarkable growth and success”. Brown, who has also held executive chef positions at Shangri-La Hotel at The Shard, Hotel Café Royal, and Rhubarb Sky-garden, said: “This is an incredibly exciting time to join Noble Restaurants Group and lead its talented culinary team. I look forward to bringing my passion for innovation and operational excellence to the group's portfolio of restaurants and creating exceptional dining experiences for our guests.” Paul Sarlas, chief executive of Noble Hospitality Group, added: “We are excited to welcome Jeremy Brown to Noble Restaurants Group. His extensive experience at world-renowned establishments will be instrumental in further enhancing our dining offerings, and maintaining the high standards we expect across all three brands.” Meanwhile, the group has confirmed it will open a second site for Alley Cats Pizza. Propel revealed earlier this week that the concept is launching in Chelsea’s King’s Road, with the restaurant due to welcome customers in August. The group preciously told Propel it had targeted 15 sites by 2029 for Alley Cats Pizza.

Peckwater closes crowdfund after raising more than £870,000 to support growth: Virtual food brands operator Peckwater Brands, which includes Stonegate Group as an investor, has closed its £800,004 crowdfund after overfunding. Peckwater raised £870,877 from 109 investors in 34 days, with the business having a pre-money valuation of £80m. The company said the new funding would help it create new brands to “capitalise where the data tells us there are gaps in the market, opening up new cuisine verticals we can deploy across our estate”; upgrade its bespoke operations management platform; improve and expand its data science tooling; and accelerate its European expansion by growing its sales team, improving coverage in France and the DACH region and establishing it as the European market leader. Peckwater has extended its partnership with Stonegate to 300 sites, following the pub group’s investment in the business in 2022.

 

Josh Eggleton reopens former Michelin-starred venue as destination restaurant and cookery school: Chef Josh Eggleton has reopened his former Michelin-starred venue as a destination restaurant and cookery school. The Pony & Trap in north Somerset, which held a Michelin star for more a decade until 2020, has now been reinvented by Josh and his sister, Holly. Following a three-year renovation project, it has reopened as The Pony Chew Valley, comprising a restaurant, cookery school, gardens, beehives, orchards and plans for wellness experiences and more. As well as hosting courses and volunteer programmes, the restaurant will be used as a flagship training hub for The Pony Group, which includes Salt & Malt (Chew Valley and Whapping Wharf), The Kensington Arms (Bristol) and Root (Bristol and Wells). Its menu features dishes such as a “proper” Ploughman’s and ham, egg and chips, alongside a more elevated, daily-changing à la carte offering. Here, dishes include Cornish cod with pickled cockles, sea herbs and caramelised whey sauce; and New Manor Farm lamb with mint sauce and black garlic. The kitchen team will be guided by local farmers and the produce grown in the vegetable garden, with ambitions to become a micro farm for production and education. A midweek set menu is available Wednesday to Friday, offering three courses for £25, while a chef’s tasting menu is available on Friday and Saturday evenings and Sunday lunch is available every Sunday, serving three courses for £45.

 

Nando’s expands food distribution efforts to include grocery items: Nando’s has expanded its food redistribution programme, No Chuckin’ Our Chicken, to include its grocery products as it looks to further reduce waste and enhance its community links. Items such as peri-peri rubs, “Bag & Bakes”, marinades and selection of sauces will now be redistributed through Nando’s No Chuckin’ Our Chicken network of charities and community organisations. This development in the programme comes after the company celebrated ten years of No Chuckin’ Our Chicken and one million meals redistributed in one year in 2023. Sam McCarthy, head of sustainability at Nando’s, said: “This is a fantastic next step in our No Chuckin’ Our Chicken journey. We are so passionate about reducing waste in all aspects of our business, being able to redistribute our surplus grocery products is a natural evolution of our restaurant food redistribution programme. I would like to get to a place where all stock and ingredients that Nando’s has influence on is used and never sent to waste – this is our mission.” Last year, Nando’s also announced that it was expanding No Chuckin’ Our Chicken to include an employability programme, connecting jobseekers with employment opportunities across Nando’s restaurants throughout the UK and Ireland. So far, 55 recruits have come through this programme and two of these team members have recently been promoted to buddy roles.

 

Michelin-starred Somerset restaurant Osip to open in new permanent home later this summer: Michelin-starred Somerset restaurant Osip will open in a new, larger space later this summer. The French-inspired restaurant, launched by chef Merlin Labron-Johnson in 2019, is currently located at 1 High Street in Bruton. Osip is now moving to 25 Kingsettle Hill, just outside the village, where the team has renovated a 16th-century inn. The new venue is a larger, freehold site, with 38 covers and four rooms. Labron-Johnson’s new vision attracted backing from investors Johnny Smith and Daniel Willis, who are established London restaurateurs. The new Osip will also have a bigger wine cellar and more extensive wine list, curated with a focus on organic wine from small scale producers. Labron-Johnson said: “Each visit to the new Osip will change—the light, the season, the time of day. We are very proud of what we built at Number One Bruton, and I am excited to expand on our relationships and knowledge to offer our guests the warmest hospitality and dining experience I can.” The last service at the existing restaurant will be on Sunday, 30 June with the new Osip opening at the beginning of August. 

 

Newcastle Chinese restaurant opens second site, plans further expansion: A Newcastle city centre restaurant that sells Chinese street food has launched a second site and is planning further expansion. The Little Dumpling House was opened in Ridley Place in 2019 by Qian Liu and her husband Lin Shao. The new venue, which seats 25 people and specialises in steamed dumplings, has opened in Brentwood Avenue. Liu said: “My husband and I both arrived in Newcastle in 2002 and we love it here. We now live in Jesmond with our two children and wanted to open a business here, close to our home. We hope to open more branches in Newcastle and north Tyneside in the near future as well.”

Manchester barbecue smokehouse business set to open first franchise store: Manchester barbecue smokehouse business Pitmaster is set to open its first franchise store. It will open at 72 Alfred Street in the Balsall Heath area of Birmingham on Monday, 8 July. “Birmingham, be ready to try the best ribs and brisket anywhere in the world,” said franchise consultant Andy Hulbert. “A bold statement, but I dare you to prove me wrong!” Propel revealed earlier this month that Pitmaster is looking to expand across the UK, with more than 30 locations earmarked. The concept, currently a single site located at 31 Wilmslow Road, launched a franchise programme earlier this year, offering set-up costs from £250,000, with an expected return on investment within 24 months. The fully halal business opened in 2021, with Amjad Khan and Zain Suleman its directors.

Nottingham operators to close fine-dining restaurant ‘after experiencing changes in market’: Nottingham operators Jacque Ferreira and Dan Lindsay are to close their fine-dining restaurant in the city – 24 years to the day that it opened. World Service in Castle Gate will serve its last customers on Saturday, 3 August “after experiencing changes in the market and has found it harder and harder to provide fine dining at an affordable cost”. A statement from the owners said: “We want to thank all of our amazing customers from the bottom of our hearts. Huge gratitude goes to the wonderful staff that have passed through our doors. Keeping at the forefront of the Nottingham restaurant scene for 24 years is no mean feat. We feel incredibly proud and honoured to be seen as a restaurant that helped change the landscape of modern fine dining and considered an institution.” World Service has been honoured several times in the Nottingham Restaurant Awards and has been listed in The Michelin Guide and the AA Guide. Ferreira and Lindsay are also behind Bar Iberico in Carlton Street, Iberico World Tapas in The Shire Hall, and Mexican restaurant Taquero in Hockley.

Lucky B’s co-founder opens new Glasgow wine bar: Giancarlo Celino, co-founder of hot chicken franchise concept Lucky B’s, has opened a new wine bar in Glasgow. Lucky B’s was created by Celino and his friend Toni Dobrenko in 2022, and they have since opened two sites in Glasgow for the concept. They previously separately operated Catch Fish (Celino) and Chips and Toni’s Pizzeria (Dobrenko) in the city. Celino has now added the Lucali wine bar, small plates and Italian restaurant in Bearsden, at 151 Milngavoe Road, to his portfolio. Since launching its franchise programme earlier this year, Lucky B’s first franchisees, Usman and Sohail Ghafu, who used to run four Subway stores in Glasgow, have three further Lucky B’s stores earmarked for the city. Last month, the business also signed up Ross Fairbairn, who operates 22 Subway stores across Lancashire, Merseyside and Cumbria, as a master franchisee for a 15-store deal across Lancashire. David Moffat, former group operations manager at Hero Brands, stepped down earlier this month after leading Lucky B’s early stages of growth to take up a new position with Boparan Restaurant Group, overseeing the UK operation of its Carl’s Jr franchise. Lucky B’s has since hired former German Doner Kebab operations manager Fiona McClinton as its head of operations. 

Former Soho House regional head chef set to take over rooftop restaurant at One Hundred Shoreditch: Former Soho House regional head chef Ilknur Celik is set to take over operations of the rooftop restaurant at Lore Group’s One Hundred Shoreditch hotel in London. Istanbul-born Celik, who was previously head chef for all of Soho House’s Turkish and Mediterranean restaurants, is opening Kaso at the rooftop venue. Kaso takes over from the previous The Rooftop restaurant, which opened in May 2022 and was operated in-house. Kaso will offer dishes such as grilled octopus with samphire; roast aubergine with zhoug and pine nuts; lamb cutlets with fig and pistachio salsa; and Greek mastic with pistachio and rose petals when it opens on Friday, 5 July. Lore Group opened One Hundred Shoreditch in March 2022, also featuring a seafood focused restaurant called Goddard & Gibbs, and a cocktail bar from Mr Lyan called Seed Library. Goddard & Gibbs closed after just six months and has since been replaced by a new restaurant for Japanese restaurant group, Sticks ‘n’ Sushi.

 

SSP opens first airside Starbucks at Edinburgh airport: SSP Group, the operator of food and beverage outlets in travel locations worldwide, has opened its first airside Starbucks at Edinburgh airport. Located in the departures area, it is one of the largest retail offerings at the airport with 75 covers. The store is open daily between 4am and 10pm, increasing to a 24/7 operation from July to October. The store offers Starbucks’ new summer menu featuring a new crème brulée range, which includes an iced brown sugar oat shaken espresso, a cold brew and a brown sugar Frappuccino. Cathy Granby, SSP UK & Ireland’s business development director, said: “Opening this new Starbucks store at Edinburgh airport provides passengers with an elevated pre-departure experience from a leading brand. We have enjoyed great success with Starbucks at number of UK travel hubs and I’m confident that we’ll do the same here in Edinburgh.” Matt Ebner, senior business manager at Starbucks UK, added: “We are excited to open our new store in Edinburgh airport and look forward to welcoming staff and passengers from all around the world.”

Bath hotel to open new destination restaurant as part of £13m revamp: The Francis Hotel in Bath is set to open new a destination restaurant as part of £13m revamp. Alongside a reinvention of the hotel’s 98 bedrooms and suites, the refurbishment will see the introduction of a ground-floor snug and The Townhouse Brasserie, which will “showcase the finest British cuisine”. The restaurant will focus heavily on seasonal and locally grown produce, cooked over an open hearth in front of guests. The hotel will also get a new thermal spa and three treatment rooms. Once home to 18th century architect John Wood the Elder, the hotel was part of Accor’s MGallery luxury boutique hotel collection and is now owned by Sutton Hotel Collection. Founded in 2017 by the family of the late Sir Richard Sutton, The Sutton Collection also owns The Queens Hotel in Cheltenham and The Castle Hotel in Windsor.