Hickory’s MD – planning ten new sites next year, real opportunity to build a special business: John Welsh, managing director of American-style smokehouse and barbecue Hickory’s, which is owned by Greene King, has told Propel that the brand plans to open ten sites in 2025, as it begins to up its opening’s rate, and there is a “a real opportunity to build a special business”. The company, which was acquired in October 2022 by Greene King, opened its 25th site at the start of this month, in Stafford. The group's next site will open in York, with openings in Milton Keynes and Swindon to follow, as the company starts to spread its wings further south. Welsh said: “We did four sites in the first year, and this year we will have done six. Next year, we intend to do ten. And that feels really achievable at the moment. It feels like a natural progression. Where we kind of get to thereafter, I think is still yet to be seen. If you go back ten years, opening two was seen as a nice achievement, now we're talking about opening ten. To be fair, that's where some of the expertise that we've managed to pull on from Greene King has really helped us.” Welsh said the biggest challenge for the business will be “maintaining the level of culture” as it expands. He added: “The biggest challenge for us is to keep giving everybody the same moral compass, the same desire to offer truly authentic southern hospitality, the thing that kind of makes the hairs go up on the back of your neck and get as excited as we did when opening the first site. We need to maintain that genuine pride in what we are doing in order to open brilliant restaurants. I've already made it very clear with Greene King. Every site we open has to be one that we're really proud of. If we're not, why are we doing it? We're doing it for the wrong reasons. The tail's wagging the dog at that point. Our restaurants are based on big volumes – they require big volumes in order to make them economical. When those volumes drop, they don't become economical. When that happens, the natural instinct, I think, is to make cuts, whereas our natural instinct is to invest even heavier and make it better.” Welsh said that Hickory's has a real opportunity to build a special business. He added: “You hear people that worked in TGI Fridays during its golden era talk about it with such delight, because it was a truly special place to work at that time. That's what we want to do here with Hickory's. We want to hear someone say, 'you worked at Hickory's in the 2020s? Oh my God, I heard that was the best place'.”

Discover how to nurture a foresight-driven approach to gain stakeholder buy-in at Restaurant Marketer & Innovator, open for bookings: Discover how to nurture a foresight-driven approach to gain stakeholder buy-in at the Restaurant Marketer & Innovator European Summit. Joanna Lepore, founder of Foresight Inside Group and host of the Looking Outside Podcast, will share how businesses can integrate strategic foresight into long-term plans. Drawing on her experience at McDonald's and Mars Wrigley, Lepore will explore how storytelling shapes the future. Restaurant Marketer & Innovator European Summit is returning for its seventh edition, and tickets are now 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 21 and 22 January at One Moorgate Place in London. The conference will focus on technology, marcomms strategies, proposition, brand building, the latest market insights, digital developments and diversification of revenue streams. It is designed for customer-focused chief executives, marketers, technology and innovation teams, as well as investors wanting to better understand the latest marketing, innovation and development opportunities to build market share and grow. For the full speaker schedule, click here. The pre-Christmas early-bird prices are as follows: 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. Propel Premium Club members receive a 20% discount. To book, email kai.kirkman@propelinfo.com.

David Campbell – we are on the edge of an AI revolution that will transform our businesses: David Campbell, the former chief executive of PizzaExpress and Wagamama and current chair of Rare Restaurants and Ole & Steen, has said the sector is “on the edge of an artificial intelligence (AI) revolution that will transform our businesses”. Writing in Propel Premium, Campbell said: “It feels to me that, as a society, the AI conversation to this point has largely, and unhelpfully, been entirely dominated by the idea of machines replacing humans. Clearly, for some industries, automation is happening at a significant scale, but it is different for hospitality. Thankfully, it does seem to me that this prevailing discourse is now giving way to something more nuanced and sophisticated in our industry, and – as mentioned above – it's clear that in this sector, we are going to need both. One of the biggest opportunities I see for hospitality is to harness AI to help tackle the industry's productivity problem, while crucially, at the same time, building a greater experience for our teams; better scheduling, communication and culture, better training, more accurate shift patterns, happier shifts and greater job satisfaction and much more, all of which can deliver greater retention. As industry colleagues who have started their AI journey will know, the ability to compare data sets to drive insights is where it really gets exciting for our industry. For example, AI will be able to help us understand the conditions and metrics we need to be hitting on every shift, in order to maximise sales, maximise guest satisfaction and net promoter score, and perhaps most importantly, deliver the best experience for our teams. AI will bring to life the data we have in every pore of our business. I have a passion for making things better, and I believe we are on the edge of an AI revolution that will transform our businesses. It is about efficiency, insight and opportunity (rather than robot mixologists making cocktails). I would encourage everyone to take the time now to understand it, because in a few years, we will look back and wonder how we functioned without it.” Campbell’s full piece featured in this week’s Premium Opinion. 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.

Deliveroo calls on the government to put in place incentives to help restaurants invest in technology: Deliveroo is positioning itself as the gateway technology to help Britain’s restaurants become more efficient and absorb rising operating costs. The Times reported that the delivery firm has surveyed 200 of its restaurant partners and found that for a third the customer, marketing and delivery data they provide were the first management software that had been integrated into their businesses. Some 40% added that its use had directly led them to invest in other software systems that were making them more efficient. The insight has prompted Deliveroo to team up with the business support provider Be the Business to call on the government to put in place targeted incentives to help restaurants buffeted by rising wages, business rates costs and weak consumer demand to invest in new technology. Be the Business estimates that a 1% improvement in productivity by restaurants and hotels over the next five years would deliver a £3.5bn boost to the economy. The pair think there is merit in rewarding small businesses for investing with specific tax reliefs, citing reductions in business rates. Help with smoothing out VAT bills across the year – an issue due to the seasonal demand seen by restaurants – would also be beneficial, they argue. Carlo Mocci, chief business officer at Deliveroo, said: “The last few years haven’t been easy for small and medium-sized enterprises (SMEs), and for hospitality and high street businesses in particular. Targeted financial support that encourages SMEs to invest in technology could have a major impact on the growth of their business.”

Marco Pierre White's London Steakhouse faces backlash over £1.50 napkin charge: Marco Pierre White’s London Steakhouse is facing criticism after introducing a £1.50 per person charge for tablecloths and napkins. The Evening Standard reports that diners at the Liverpool Street restaurant will see the fee added to their bills “to cover the cost of table linen and napkins,” along with a 9.5% service charge. The move is reportedly part of a growing trend of restaurants adding stealth fees to offset rising costs in a challenging market. The London Steakhouse is also said to charge a £10 fee for diners booking certain set menus more than 48 hours in advance. On its website, the restaurant said this “is not a deposit and won't be credited to your bill, just a fee to allow you to make the reservation”.

Job of the day: COREcruitment is working with an award-winning restaurant group that is seeking a development chef. A COREcruitment spokesperson said: “Blending fine dining techniques with the ability to scale quality at volume, the ideal development chef will have a pedigree in fine food, a passion for fresh, seasonal ingredients, and the technical expertise to elevate menus across diverse concepts. This hands-on role offers the chance to work with a talented team, shaping the culinary vision for a thriving group of premium restaurants.” The salary is up to £80,000 plus bonus and the position is based in London. For more information, email olly@corecruitment.com.

BabaBoom acquired by new multi-brand operator Brand Bae: BabaBoom, the kebab concept that operates two sites in London, has been acquired by Brand Bae, a fast-growing multi-brand operator, for an undisclosed sum. Brand Bae said it plans to build on BabaBoom's success with a new Central London location set to open in the first quarter of 2025. BabaBoom was founded by Eve Bugler, Travis Fish, and Jono Jenkins in 2016. The company currently operates its original neighbourhood site in Battersea Rise alongside a premium quick service restaurant site in Westfield Stratford. Propel revealed in April that BabaBoom had been placed on the back of a strong financial year, with annual sales of more than £2.1m, site level Ebitda exceeding £150,000, and sales growth of 16% year on year. Bugler told Propel at the time that BabaBoom was thriving and that it was the right time for a new owner to take it on and maximise its potential, especially as the market is “showing a real appetite for growth brands in big market segments that are still unsaturated by chains”. On the sale of the business, she said: “I sell the business having learned so much, with huge gratitude to the whole team and with friendships that will last a lifetime.” Deepak Nagari, chief operating officer of Brand Bae, said: “We were drawn to BabaBoom by its vibrant brand energy, delicious food, and exciting expansion potential. We thank Eve and her team for welcoming us so warmly and look forward to growing BabaBoom as part of our portfolio of high-performing brands.” Krish Nagari, a strategic advisor to Brand Bae, will provide additional guidance as BabaBoom moves into its next phase of growth.

Chick-Fil-A – part of our strategy is to show that we’re serious about the UK as a whole: US brand Chick-fil-A, which is set to launch here next year, has said that part of its “diversification strategy is not just to come back into Central London but to show that we’re serious about the UK as a whole”. The business is committed to invest $100m in the UK over the next ten years, while also hiring around 500 employees by 2027. The brand plans to open two restaurants in Belfast and single sites in Leeds, Liverpool and London, next year. Having initially unveiled its UK plans before the election, Chick-fil-A remains undeterred despite the recent Budget. Paul Trotti, vice-president of Chick-fil-A’s international operations, told The Telegraph the company will press ahead with plans to open in Britain regardless: “We have a vision to invest $100m over the next ten years. That’s where we are starting. The truth is that we have five restaurants in our sights. But we will then be looking at our sixth, seventh and eighth. Part of our diversification strategy is not just to come back into Central London but to show that we’re serious about the UK as a whole.” Chick-fil-A hopes this will be second time lucky, whose initial UK debut in the form of a pop-up restaurant that opened in Reading’s Oracle shopping centre in 2019 made headlines for the wrong reasons. The launch was overshadowed by a showing of LGBT campaigners following comments made by its then chief executive Dan Cathy claiming that same-sex marriage was an act of arrogance against God, as well as the company’s links to certain Christian organisations and charities. Since the backlash, Chick-fil-A has been trying to repair its relationship with the LGBT community, saying it has been working “to engage with local communities and to meet with various community groups in the UK so that we can provide an inclusive place for everyone”. Trotti isn’t put off by the fierce competition and believes the crowded landscape is actually an indicator that the chicken market in the UK is growing. “The UK is a huge player in the global marketplace and we believe that if we want to be a global business for us to be there,” he said. Trotti told The Times that Chick-fil-A is “humbly excited to serve”. “We truly exist to do business in places that share our values,” he added. “As we’ve looked at the values of the UK we’ve seen that in every location we’ve chosen.”

Gail’s opens first travel hub site, second to follow this week: Fast-growing bakery brand Gail’s has opened its first site in a major travel hub location – in London’s St Pancras station. The business, which opened its 150th site in October, in Watford, will follow this up with an opening in London Bridge station on Friday (20 December). Gail’s property director Brett Parker said: “Located in one of the busiest railway hubs in the UK and one of the few with an international rail link, the Gail's at St Pancras has been designed to reflect the warmth and generosity of Gail's in a slightly more formal way than is perhaps seen in their London village bakeries. A cross between a business lounge and a bakery, with the nuance of design often found in transport hubs worldwide, the bakery offers relaxed dwell spaces for travellers with a creative acknowledgement of New York's Grand Central station. Located in the Western arcade of London Bridge station, the new Gail's transport hub bakery occupies a distinctive space connecting the main station to the underground.” Last week, Bloomberg reported that McWin Capital Partners, the food investment firm led by Henry McGovern and Steven Winegar, was in talks to increase its stake in Gail’s. McWin, which also backs Big Mamma Group and Vapiano, is seeking to pre-empt a sale process for Gail’s. McWin is already a backer of the parent company of Gail’s alongside other investors including Bain Capital. Last month, it emerged that Goldman Sachs had been brought in to sell Gail’s for a reported £500m.

Costa hit by supply shortages: Costa Coffee has been hit with shortages of popular menu items due to supply issues, with customers saying they have been left frustrated after being unable to get their hands on various food items in store. The coffee brand has confirmed it is facing distribution issues that have impacted supply at some of its stores. Among the affected items are toasties, cakes and breakfast baps. It's understood that the issues began following an incident at the depot of one of Costa's distribution partners. Sources suggest huge quantities of baked goods have been damaged and are no longer safe to eat. A Costa Coffee spokesperson told The Sun: “We are aware of the disruption at one of our distribution partners, which has temporarily impacted deliveries to some of our stores. We are working to ensure that disruption to our customers is minimised in the affected areas. In the meantime, we have taken steps to maintain service across our stores and are committed to providing the high-quality experience that our customers expect.”

Thai Square owner sees Ebitda as a percentage of turnover fall to 2.3% due to rising costs: Catering UK, owner of the ten-outlet Thai Square restaurant business, has saw Ebitda as a percentage of turnover fall to 2.3% in the year to 30 June 2024 (2023: 3%) as a result of rising costs. It comes as the business saw turnover increase to £12,280,765 for the year compared with £12,009,464 the year before. Ebitda fell to £282,242 from £343,893. The business posted a pre-tax profit of £173,834 compared with £252,169 the previous year. In his report accompanying the accounts, director Haim Danous stated: “The drivers for the marginal fall in Ebitda has been the decision not to take the leisure, hospitality and retail relief for business rates, as well as an increase in wages, utilities and general overheads. Gross profit margin has increased to 83% (2023: 81%) indicating that food and drink costs have remained steady. The small increment in selling price has had a positive impact. However, Ebitda as a percentage of turnover has fallen to 2.3% (2023: 3%) primarily being squeezed by rising staff costs due to the shortage of labour, non-domestic rates increases and utility increases. Shareholder funds have increased due to the profit made in the year, as well as purchase of tangible assets to enhance the ambience of restaurants, upgrade kitchen equipment and opening a new site in Bayswater Road. Management has continued to review its cost base and the vigorous cost cutting programme that was continued during 2023-24 financial year has continued into 2024-25 where possible. The business is growing nicely and if staff can be retained and food and utilities controlled, we are hopeful of an even more profitable year in 2024-25.”

Buzzworks brings Lido concept to East Lothian: Scottish independent restaurant and bar operator Buzzworks Holdings has brought its Lido café, bar and restaurant concept to Musselburgh in East Lothian. Like is sister Lido venues in Troon and Prestwick, the 120-cover venue offers an all-day menu, prepared in an open kitchen, as well as a semi-private dining room. Lido’s Mediterranean-inspired menu includes hand-stretched Neapolitan pizza, freshly made pasta, steak, piri piri chicken and locally landed seafood. There will also a bespoke takeaway area – a first for Buzzwork’s Lido venues – complete with its own dedicated kitchen and collection point opening next year. Buzzworks operates 21 sites and its other concepts include Scotts, House, Vic’s & The Vine, The Duke, Thirty Knots and Herringbone.

Six by Nico eyes Nottingham opening: Six Company, the company behind the Six by Nico restaurant business, has lodged plans to open a site for its core business in Nottingham. The company has applied to the city council to transform the former George’s Great British Kitchen at 15 Queen Street, a listed building, into its latest venue. The application outlines proposals to include 92 covers – 56 on the ground floor, 24 on a mezzanine and a 12-seater private dining room. Six by Nico has 16 venues throughout the UK and Ireland and is set to open sites in Bristol and Newcastle. Earlier this year, Propel revealed that Six Company had appointed advisors to assess its funding options as it looks to step up its expansion plans in the UK and overseas and has begun working with Cavendish on its strategic options. Until now, Six Company’s growth has been funded out of cash flow and debt provided by ThinCats.

Middle Eastern restaurant brand Somewhere to make UK debut: Middle Eastern restaurant brand Somewhere is to make its UK debut. The brand, which operates seven sites across the UAE and Saudi Arabia, will open at London luxury department store Harrods tomorrow (Tuesday, 17 December). The Middle Eastern-fusion centric menu includes Wagyu Kabab Bao and Shrimp Kunafa. The restaurant will open in two phases. The first phase will feature 60 indoor covers and 12-14 covers on the terrace. Phase two will expand capacity to include another 50 indoor covers and 45 on the terrace. Somewhere co-founder Amal Almarri said: “Inspired by our travels, we invite guests to experience a piece of our journey. Much like finding a painting and bringing it home as a memento, Somewhere celebrates the unique from everywhere. The space is elegantly well-travelled, with an eclectic touch, showcasing Middle Eastern influences through craft and curation.” Ashley Saxton, director of restaurants and kitchens at Harrods, added: “We are delighted to bring Somewhere’s unique blend of Middle Eastern cuisine and globally inspired design to the UK, perfectly aligning with our mission to be a hub for extraordinary dining and cultural experiences.” Al Marri and Deem Al Bassam are behind Independent Food Company, a parent company for several UAE concepts including SALT, Switch, Parker’s, Public, Grind and Joe & The Juice KSA.

Experiential leisure slime concept Gootopia partners with Gravity Active to launch sites in Leeds and Castleford: Gootopia, the slime-making experiential leisure concept backed by TV presenter Steph McGovern, will open its first pop-up sites in Leeds and Castleford through a partnership with Gravity Active, taking the business outside London for the first time. Launching on 4 January 2025, the collaboration combines Gootopia’s creative slime workshops and events with Gravity Active’s adventure trampoline parks, offering an integrated family entertainment experience. Activities at the new sites will include workshops such as Original and Glow Slime, drop-in slime-making sessions, seasonal holiday themes, SEN-tailored workshops, and birthday party packages. Founded in 2018 by husband-and-wife duo Chris Saville and Nishi Bowan Saville, Gootopia began as the UK’s first dedicated slime-making workshop, party venue, and shop. It currently operates three branches in London – Lewisham, Brixton, and its flagship Wandsworth venue. The company has expanded internationally with a Malta franchise, designed by Siobhan Murphy of Interior Design Masters fame, and has recently signed its first UK franchisees in the north west and south coast, with a third in development. Chris Saville said: “I’m grateful for a Propel story about us that caught the attention of the team at Gravity Active and started the conversation about how we could work together. It’s such a great combination as kids can burn off energy with exciting physical activities and then unleash their creativity in a slime workshop.” Tilly Belford, head of marketing at Gravity Active, added: “We’re thrilled to partner with Gootopia to bring this unique and creative experience to our sites. This collaboration ensures there’s something for every child and family to enjoy, creating unforgettable memories.” A new report has been produced by Propel on the fast-growing experiential leisure sector. The report profiles the current shape of the experiential leisure market – including brands, estate size, trading type and geographical location and future trends. It provides a detailed list of UK experiential leisure companies including key staff and Companies House information. The report includes more than 180 companies, 3,500 sites and a 35,000-word report. The report is available to Premium Club members. 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.

East Street Pub Company acquires ninth site: East Street Pub Company, the south Devon business, has further enhanced its presence in the region, with the acquisition of its ninth pub. The Steve Narvidge-led business has acquired the King William IV pub in Teignmouth. The freehold pub was sold off an asking price of £495,000. East Street Pub Company is known for restoring traditional pubs while introducing modern amenities. The group’s focus on providing quality offerings has “seen its venues flourish, becoming the leading pub group in the south Devon area”. The East Street Pub Company will temporarily closure of the King William IV in early 2025 to carry out a comprehensive refurbishment. Narvidge said: “The King William IV is a fantastic addition to our group. We’re excited to invest in this pub, preserving its history while making improvements that will ensure it remains at the heart of the Teignmouth community.” The company also operates sites including the Ye Old Jolly Sailor in Teignmouth, The Hyde Dendy in Paignton, Twelve Twenty in Newton Abbot, and The Fortescue in Salcombe. Bettesworths acted on the King William IV deal. 

Trading Post Coffee Roasters opens tenth site: Sussex coffee house company, Trading Post Coffee Roasters, has opened in Horsham for its tenth site. Located at 57 West Street, the store has 120 covers across two floors, live coffee roasting, an open-plan kitchen and outdoor seating to the front. It offers Trading Post’s unique signature blends – featuring exclusively Rainforest Alliance and Soil Association Organic Certified coffee origins – as well as its limited edition, speciality single-origin coffee and seasonal drinks menu. A brunch menu includes plant-based and gluten free options, plus items for young diners.

Yorkshire dessert bar concept lines up debut overseas site: Yorkshire dessert bar operator Rassam’s Creamery has lined up its debut overseas site. The seven-strong business, founded in 2012 by Rassam Ali, currently has five sites within Sheffield plus one each in Wakefield and Beeston. Rassam’s Creamery is now set to expand overseas with an opening in the Kenyan capital of Nairobi. “Exciting news from Rassam’s Creamery!” Ali said. “We are thrilled to announce that Rassam's Creamery is expanding its horizons! We are opening our very first international franchise branch in the vibrant city of Nairobi, Kenya! This new location will be the largest dessert restaurant in all of Africa, and we can’t wait to bring our delicious creations and unforgettable experiences to this beautiful country.”

Hyderabad-inspired restaurant group opens sixth site, seventh to follow this month: A restaurant group inspired by the flavours of the Hyderabad region of India has opened its sixth site, with its seventh to follow this month. Hyderabad Wala Group has opened Mojo Royal Treat at 331 Roundhay Road in Harehills, Leeds, and will also later this month launch in Derby. The group currently operates Hyderabad Wala House of Biryani sites in Birmingham, Leicester and Luton along with Ilford and East Ham in London. Vinay Kumar, director and owner of Mojo Royal Treat, said: “We decided to invest in the city as it has a fantastic, eclectic culinary scene that pays homage to a breadth of different cultures. The restaurant was born following years of research into Hyderabad cuisine, after which we identified a distinct lack of eateries offering a native taste of the special area of India. Our head chef has 15 invaluable years of experience in cooking Hyderabad and continental dishes that perfectly reflect the culture of the region, using traditional spices and ingredients flown into the UK. We’re really proud to bring these authentic flavours to people in Leeds.” The restaurant has a function room on the first floor, which can host 40 people, and also offers catering services, with the capability to provide food for up to 1,000 people.

Derby Brewing Co adds third pub to portfolio: Brewer and retailer Derby Brewing Co has added a third pub to its portfolio. The company has acquired The Papermill in the village of Darley Abbey on the outskirts of the city. The pub has reopened but will shut on Monday, 6 January to undergo a full refurbishment before relaunching as “Little Darley” in the last week of January. Paul Harris, managing director of Derby Brewing, told Derbyshire Live: “We are delighted to have secured such a fantastic location for our next micropub. Darley Abbey has been a long-term target location, and we look forward to bringing the village a fantastic premium local over the next couple of months.” The move comes a year after Derby Brewing Co’s pub company arm, Real Brewing Pub Company, entered administration. The announcement saw its two freehold pubs – The Clubhouse and The Greyhound – shut and subsequently acquired by Midlands pub company Pub People. Derby Brewing Co’s brewery along with two of its sites – Notsa in Aston-on-Trent and The Hole in the Wall in Mickleover – were not affected by the administration.

 

Fierce Beer to close Manchester site: Fierce Beer, the Scottish brewer and bar operator, is to close its only site in England, in Manchester. The business, which was founded in 2015 by Dave Grant and David McHardy, opened on the site formerly occupied by Marble Beers at 57 Thomas Street, in the city’s Northern Quarter, in September 2020. Fierce Beer continues to operate bars in Aberdeen and Edinburgh. The business said: “We have taken the very tough decision to close Fierce Bar Manchester. We’ve been blown away since day one by the reaction and support we’ve received. However, much like thousands of other businesses across the country, we face continually spiralling costs that unfortunately mean it’s going to be unsustainable to continue operating the venue viably going forward. Our last day of opening will be Friday, 20 December. This is not the end for Fierce Beer south of the border though; we’re continuing to keep an eye on the market and aim to get back as soon as we can with a new physical location.”

UK bubble tea brand Cupp opens second Leeds store: UK bubble tea brand Cupp has opened its second store in Leeds. Cupp has opened in the city’s Trinity Centre, joining its location in the White Rose shopping centre. In October, Propel reported that Cupp is aiming for 50 stores by the end of 2025 and an international debut next year. That same month, it launched its first hot food menu, with a selection of Asian-inspired dishes influenced by Cupp’s Taiwanese roots. Founded in 2012 by Lee Peacock, Cupp currently has 33 stores across the UK.

Boutique hospitality group secures second site: Boutique hospitality group The Wildhive Collection has added a historic Northumberland manor house to its portfolio. The Wildhive Collection has acquired Eshott Hall as its second site. The 17th-century manor, nestled between the Northumberland towns of Alnwick and Morpeth, will operate as a hotel until late 2025 before transitioning into a Wildhive property following a full refurbishment. Plans include enhancing the main house and adding experiential accommodation inspired by the group’s Wildhive Callow Hall site, in Derbyshire. Ed Burrows, who founded the business with Charles Randall, said: “We have spent a long time looking for our second site, wanting somewhere that fits our long-term vision for The Wildhive Collection, and we’re excited about the possibilities at Eshott Hall. There is already a strong team in place at the hotel that we look forward to nurturing, and we’re excited to work with Visit North East England to bring more people to this fantastic part of the country.” Randall added: “This move aligns with our long-term strategy and company vision to provide out-of-the-ordinary guest experiences in destinations that celebrate heritage, culture and natural beauty.”

 

Oxfordshire operator confirms January launch for second pub: Oxfordshire operator Ben Moss has confirmed his second pub will open in January. Moss, who previously worked in film production and creative technology, founded the Montgomery Hospitality Group in 2021, and the following year opened The Lamb Inn in Little Milton. This will be followed by pub with rooms The Bat and Ball, at 28 High Street in Cuddesdon, on Wednesday, 8 January, with five bedrooms ranging from £140 to £220 per night. Head chef Rick Owens, formerly of two Michelin-star Le Manoir aux Quat’Saisons, will lead a menu offering dishes such as a steak burger topped with cheddar, crispy bacon and house sauce. This will be complemented by a wine list focusing on small growers, plus local ale and beer. There will be 50 covers across a main dining room, bar area, back dining room and outdoor terrace. Moss said: “It brings me so much joy to breathe life into this community venue. Our mission is to create inclusive spaces where everyone can gather to enjoy great food, drinks, and hospitality. The Bat and Ball will be a quintessential local pub.”