Busaba placed into administration: Busaba, the TNUI-backed Thai business founded by Alan Yau, has been placed into administration, Propel has learned. Neil Bennett and Alex Cadwallader, of Leonard Curtis, have been appointed joint administrators of Busaba, which continues to trade from six sites in the capital and one in the Lakeside shopping scheme in Essex. Propel revealed last month that the future of Busaba had been thrown into doubt after the business filed a notice of intention to appoint an administrator. It came after the company closed two of its sites in London, in Bloomsbury and Kingston, earlier this year. The business went through a restructure in 2020 where it looked to exit sites in Oxford Circus, Reading, Manchester and St Albans. Busaba returned to the expansion trail in 2021 with openings in Cardiff and Oxford and launched the Lakeside site in 2023. Two years ago, Busaba took the decision to close its “underperforming” Cardiff and Oxford sites to “improve profitability and cash flow to offset significant cost inflation in the business”. The Cardiff restaurant opened in October 2021 and the Oxford site in January 2022. The Cardiff lease was surrendered to the landlord while the Oxford restaurant lease was assigned to Rosa’s Thai. Last April, Busaba said it was “well placed to meet the challenges ahead” while its Lakeside site was profitable and sales were “exceeding expectations”. The company reported turnover fell to £21,073,957 for the year ending 17 September 2023 compared with £21,162,725 the previous year. Ebitda was minus £636,000 compared with a profit of £172,000 the previous year. Pre-tax losses narrowed to £1,813,221 from £3,093,377 the year before.

 

Propel’s Culture, Talent & Training Conference open for bookings, panel to be held about creating a culture that leads to industry-leading eNPS scores: Propel’s Culture, Talent & Training Conference has now opened for bookings. The conference takes place on Thursday, 9 October at One Moorgate Place in London. The conference will include a panel where Abi Dunn, founder at Sixty Eight People, is joined by Hayley Whitfield, people director at Pizza Pilgrims, Rachel Woodcock, people director at Hickory’s, and Josie Adams, people director at Incipio Group, to discuss how they have helped to create cultures that have led to some of the highest employee net promoter scores in the sector. For the full speaker schedule, click here. Tickets are £295 plus VAT for operators and £345 plus VAT for suppliers. Premium Club subscribers get a 20% discount. Email: kai.kirkman@propelinfo.com to book places.

 

Premium Club subscribers to receive updated Multi-Site Database with 3,436 operators and 26 new companies on Friday, videos from Operational Excellence Conference on Friday, 1 August: Premium Club subscribers are to receive the updated Multi-Site Database on Friday (25 June). The next Propel Multi-Site Database provides details of 3,436 multi-site operators and is searchable in seven main segments. The database features 1,005 (29%) operators from the casual dining sector, 800 (23%) pub and bar operators, 597 (17%) cafe bakery operators, 480 (14%) quick service restaurant operators, 283 (8%) hotel operators, 225 (7%) experiential leisure operators and 54 (2%) fine dining operators. The database is updated each month, and this edition includes 26 new companies. The database includes new companies in the pub and bar sector such as fledgling London pub business Aldrich Inns and Oliver’s Bar Group, which currently owns and manages six venues across Gloucestershire, Herefordshire and Worcestershire. Premium Club subscribers will also receive all the videos from the Operational Excellence Conference on Friday, 1 August, at 9am. They include Steve Haslam, who founded pub and restaurant operator AIM, talking about improving operating standards to revitalise performance in uniquely challenging times. Premium Club subscribers will also receive all the videos from the Operational Excellence Conference on Friday, 1 August, at 9am. They include Steve Haslam, who founded pub and restaurant operator AIM, talking about improving operating standards to revitalise performance in uniquely challenging times. Premium Club subscribers also receive access to five additional databases: the New Openings Database; the Turnover & Profits Blue Book; the UK Food and Beverage Franchisor Database, the UK Food and Beverage Franchisee Database and the Who's Who of UK Hospitality. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events and discounts on specialist sector reports. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers 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 subscribers 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 subscribers 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.

 

Scottish Hospitality Group – latest UK borrowing raises spectre of chancellor ‘coming at the sector yet again’: The Scottish Hospitality Group has said the latest UK borrowing raises the spectre of chancellor Rachel Reeves “coming at the sector yet again”. UK government borrowing was £20.7bn in June, up £6.6bn from the same month last year, according to new data from the Office for National Statistics (ONS). It was the second-highest June figure since monthly records began in 1993, behind only June 2020, which was heavily affected by the pandemic. Analysts have told the BBC it is increasingly likely that the chancellor will have to raise taxes at the Budget in the autumn. Responding to the figures, Scottish Hospitality Group director Stephen Montgomery said: “This will certainly place doubts and worry in the minds of many hospitality operators ahead of the autumn Budget, where the worry will be that Rachel Reeves will come at the sector yet again with more tax rises. What we have seen since the Budget has been the stalling of recruitment across the sector, with many businesses cutting operating hours, cutting employee hours and, in many cases, cutting back on staff to help manage the ever-increasing cost pressures we see in a sector that wholly relies on consumers having disposable income to spend in their venues. What needs to happen now is both UK and Scottish governments need to pull all levers available to them to help the sector, including the UK government reducing the VAT rate to 12% for the sector, reversing the crippling increase in employers’ national insurance contributions, and from the Scottish government, we need to see as a priority reform of the non-domestic rates system for licensed hospitality.”

Zero Carbon Forum launches new tool designed to cut carbon emissions from dairy: The Zero Carbon Forum has launched a new tool designed to cut carbon emissions from dairy, which it said makes up 10% of the sector's footprint. It said the environmental impact from dairy is “significant” – driven by methane from cows, other on-farm impacts and emissions from processing. The Forum is launching a new set of standards which will help hospitality businesses engage their dairy suppliers and work collaboratively to “accelerate change where it's needed most”. Together, they can quickly identify emissions hotspots, understand whether current efforts are delivering results, share best practice and focus investment where it’s most effective. Furthermore, it is hoped that standardising the approach will mean less supplier fatigue, better quality data and consistent insight across the sector. Mark Chapman, founder and chief executive of Zero Carbon Forum, said: “Most of our sector’s emissions come from the supply chain, and dairy alone accounts for 10%. But until now, there's been no clear or consistent way to tackle it. These interventions bring everyone to the table to encourage suppliers and operators to work together to reduce emissions. Shared understanding and practical cooperation across the chain to support measurable progress is key, and we believe this initiative is a valuable step in that direction. Real change will come from working side by side with our supply chain – asking the right questions consistently, acting on what we learn, and working together to go faster.” Zero Carbon Forum members involved in the action group include Pizza Pilgrims, PizzaExpress, Pizza Hut Restaurants, Nando's, Burger King, Azzurri Group, Mitchell & Butlers, St Austell Brewery and Rare Restaurants. The standard interventions will be rolled out to all Zero Carbon Forum members and made available to wholesalers and wider industry partners.

 

Job of the day: COREcruitment is working with a premium hospitality group that is seeking a senior talent acquisition specialist for a six-month fixed-term contract. A COREcruitment spokesperson said: “This role involves developing and implementing a robust recruitment strategy across a diverse portfolio of high-end hospitality businesses. This newly created role will focus on senior level recruitment across multiple brands within the group. The role will be responsible for designing and embedding a consistent, scalable recruitment process – helping to attract, engage and retain top-tier talent across the business. They will work strategically and operationally, partnering closely with senior stakeholders and people teams to align recruitment efforts with business objectives.” The salary is up to £70,000 and the position is based in London. For more information, email gemma@corecruitment.com.  

 

Doner Shack co-founder – ‘we’ve signed franchise deals that will now see us operating in 14 US states’, developing drive-thru model: Sanj Sanghera, co-founder of Doner Shack, has said that the company has signed more franchise deals “that will now see us operating in 14 US states, with 12 to 15 new restaurants expected to open by the second quarter of 2026”. Founded in Glasgow in 2018 by Sanghera and Laura Bruce, the brand, which operates three sites in the UK, signed its first three franchisees in the US – in Florida, Las Vegas and Dallas – in the spring, and said it was on track to award more than 50 new franchise agreements this year across North America. Earlier this month, the company secured its first site in India. The brand signed a franchise deal in May with Anand Chandnani to launch in Mumbai. This followed the signings of a 150-site deal to expand in India with FranGlobal – the international arm of Asia’s largest franchising firm, Franchise India Holdings – last November. Sanghera said: “With more than 300 restaurants now in agreements and plans for 30 to 40 restaurants opening annually from mid-2026, Doner Shack is scaling fast and setting new benchmarks in the premium quick service restaurant space. Even more exciting, we’re completing another first for the sector with the development of our drive thru model (location revealed soon). A model we can operate because our systems allow for industry-leading service times.” Jason Steele, founder and chief executive of Steele Advisory Group, which oversees Doner Shack’s growth across North and South America, Europe and the Caribbean, predicts the brand will reach 75 to 80 agreements in the US by year-end. “We’re seeing massive interest from both experienced multi-unit operators and first-time franchisees,” said Steele. “People immediately understand the brand’s unique position in the market and the clear gap it fills. Once prospects taste the product and see the concept in action, the commercial opportunity speaks for itself. It’s like getting in at the ground floor of Five Guys, but even bigger.”

 

UK bubble tea brand Cupp to make its international debut in September: UK bubble tea brand Cupp will make its international debut in September. Propel revealed in March that Cupp had signed a partnership to expand to Hyderabad, in central India. The first store will be opened by a franchisee who discovered the brand while studying in the UK. Giving an update on social media, Cupp said: “We’re excited to announce Cupp is officially expanding internationally, with our first store opening this September in Hyderabad, India. This isn’t just a milestone for the brand, it’s a full-circle moment that shows the power of connection. Our first Indian store will be opened by a former Cupp customer, someone who discovered us while studying in the UK, fell in love with the brand and is now bringing it home to Hyderabad as our first international franchise partner. It’s a beautiful story of passion turning into partnership, and we couldn’t be prouder. Our recent trip to India was an inspiring one, from visiting buzzing locations to meeting potential partners. The energy and opportunity in Hyderabad and beyond is incredible. It’s a market that’s youthful, vibrant and ready for the boba boom. Here’s what this expansion means for Cupp: a massive step in our journey, from one small UK store to going global; taking our authentic Taiwanese bubble tea to one of the world’s fastest-growing food and beverage markets; and building meaningful relationships with passionate local partners. This is just the beginning.” Cupp, founded in Bristol in 2012 by Lee Peacock, currently has 35 UK stores and is aiming to reach 50 UK locations by the end of the year.

 

London Sushi concept exploring European play: London sushi concept Iro Sushi is exploring expansion into Europe. Iro Sushi was founded in 2014 by Chhong Sherpa and has since grown to 30 stores across the capital. The company said last month that it is targeting 50-plus stores by 2027 as it looks to expand across the UK and overseas. Germany could well now be its first overseas port of call, with Shepra having this week met with Raimond Roßleben, franchise development manager for Franchise Focus. “Had a great time visiting Iro Sushi stores with Raimond Roßleben and Sivira Lama (Iro Sushi accountant),” Shepra posted to social media. “Looking forward to meeting the next partner to join our venture in Europe – exciting times ahead! As we continue expanding across Europe, we’re looking for passionate partners to join us on this incredible journey. We’re eager to connect with like-minded individuals and businesses who share our vision for innovation and growth.” Roßleben added: “Completely under the radar, Iro Sushi, with now 30 restaurants, has developed into the market leader in the quick service restaurant area on the Thames in recent years. The restaurants are all very compact and have a delivery service share of up to 70%. Iro Sushi is now also set to be on the road to success in the Dach region. The aim is to bring authentic Japanese flavours to the neighbourhoods in a stylish, fast and affordable way. Restaurant areas of 70-100 square metres are sufficient and can be realised with an investment from €120,000.”

 

Açai brand Oakberry makes its Scottish debut: Açai brand Oakberry has opened its first site in Scotland. The outlet has opened at 20 Leith Street in Edinburgh, as part of the St James Quarter, offering “a healthy alternative to fast food” including açaí bowls, smoothies, matcha, coffee and porridge. The store is run by local franchisees, sisters Zulaica and Tania Yusaf. Zulaica told Edinburgh Live: “We see this as not just food, but a lifestyle thing. Fewer people are going out partying and drinking, and more are focusing on health and well-being. Açai is for everyone – we can see people going for a run, yoga or Pilates, and then stopping by for an açai bowl or a matcha.” Edinburgh is a tenth UK site for the brand, which was founded in Brazil in 2016 and has grown to 600 locations in 35 countries. Having launched in the UK in 2022, Oakberry has six London locations plus regional sites in Bristol, Birmingham and Brighton. Lore Anderson, senior operations manager at Oakberry UK, said: “It’s a proud milestone for our team as we officially open our first Oakberry store in Edinburgh, bringing our signature açaí experience to the heart of this iconic city. This launch wouldn’t have been possible without the outstanding collaboration of our franchise partners, whose hard work and shared vision brought this project to life.” In November 2024, Oakberry said it sees potential to open 50 sites across London over the next five years.

 

The Salad Project to open two new London sites next month: The Salad Project, the all-day dining concept that launched in London in 2021, will open two new sites in August. The eight-strong company will open a flagship venue at the Nova development in Victoria on Friday, 1 August, which will have space for more than 60 guests both inside and out. The Victoria site will be followed by a venue in Southwark on Friday, 22 August. The Southwark Street location – its first south of the Thames – is the second site under the business’ “Spaces” format – its “digital-only” concept that debuted in Watling Street in the City last year. Co-founder James Dare said: “Victoria has always held a special place in our hearts. With abundant natural light, spacious seating, and a stunning double frontage, we’re confident this store was worth the wait. It might just become our new favourite.” The business is also bringing sites to Westbourne Grove in Notting Hill and Battersea Power Station. James Raven, of Raven Green, acted on the Southwark deal.

 

Michelin-starred chef Tom Sellers acquires bakery business: Tom Sellers, the Michelin-starred chef, has acquired the West Sussex-based Gwyn’s Bakery business, Propel has learned. Launched in Horsham by Ben Lines in 2020, Gwyn’s Bakery has become part of Sellers’s HiStory Hospitality group. HiStory Hospitality consists of the two Michelin-starred Restaurant Story in London Bridge, Story Cellar in Covent Garden and events company Once Upon a Time. Gwyn’s is an artisan bakery known for its “exceptional sourdough bread and pastries, while its cinnamon buns, inspired by both American and Swedish styles and made over a 48-hour process, have become the bakery’s signature”. HiStory Hospitality said: “We were immensely proud to acquire the bakery. A beloved local institution, Gwyn’s will continue to serve the community as it always has, while also expanding its reach by supplying artisan bread to HiStory Hospitality’s London restaurants: the two Michelin-starred Restaurant Story, Story Cellar, and Dovetale.” Lines previously worked at Michelin-star venues including The Fat Duck, which also took him to Melbourne for six months for the launch of a successful pop-up restaurant. Stints in Oslo and London saw Lines expand his culinary knowledge, but it was while working at The Snapery Bakery in London that he developed the skills needed to start his own business.

 

Zocalo closes both UK sites: Sweden-based Mexican fast-food franchise brand Zócalo has closed both its sites in the UK, Propel has learned. Zócalo opened its first UK restaurant in 2023 at 21 Great Windmill Street, in London’s Soho. Master franchisees Pritesh and Shivum Amlanu partnered with chef Andre Martin and former Premier League footballer Jose Fonte for the opening. Last summer, the business made its regional debut in the UK with an opening in Birmingham, on the ex-Eat 4 Less site in the city’s New Street. The Zócalo site was launched by Meena Tamilarasu and Satish Rajamanickam Rajarathinam, who were local franchisees for the brand.  Zócalo was founded in 2002 and has grown to circa 25 restaurants in Sweden, Denmark, Ireland and Iceland. Speaking at the start of last year, Zócalo chief executive Einar Örn Einarsson said: “We have so many people who are interested in opening Zócalo restaurants in the UK, so hopefully our master franchisees can get a couple of deals across the finish line.” Last January, the business launched its first restaurant in the Republic of Ireland as franchisee Robert O’Donaghue opened at Unit 3 Village Green in Church Road, Douglas, Cork.

 

Immersive Gamebox hires Nick St George as director of franchise development: Immersive Gamebox, which operates the Electric Gamebox brand, has hired Nick St George, formerly of Wagamama and Bill’s, as its new director of franchise development. St George joins Immersive Gamebox after almost five years at Wagamama, including four years as its head of development for its international business. He also spent 15 months as head of commercial finance at Bill’s and two years at Prezzo, including 11 months as an operational insight manager. In February, Immersive Gamebox was acquired out of administration by Harlan Capital Partners, which it said marked “a pivotal new chapter in the company’s growth story”. Launched in 2019, Immersive Gamebox was co-founded by Will Dean, its chief executive, and David Spindler, who serves as the company’s chief financial officer. Dean was the founder and former chief executive of endurance event Tough Mudder. The gaming platform expanded to 32 locations across Europe and the US, including London, New York and Berlin. The company operates eight sites in the UK – four with Gravity Max, plus stand-alone sites in Lakeside in Essex, the Arndale Centre in Manchester, and in London’s Southbank and Shoreditch.

 

Iconic Westminster venue the Regency Café changes hands, new owners eye expansion: The Regency Café, the iconic Westminster-based venue that appeared in the films Layer Cake and Brighton Rock, has been sold to a pair of experienced café operators, who said they would like to open more sites under the Regency name in key global cities. Propel revealed in December last year that Christie & Co was marketing the lease of the 68-cover site, with an asking price of £170,000 and rent of £29,000 per annum. Located near Westminster and Victoria stations, the Regency Café opened in 1946 in Regency Street and is designed in an art deco style. The cafe has been featured as a filming location in several BBC series such as Judge John Deed, Rescue Me and London Spy. The new owners are Fevzi and Zafer Gungor. Fevzi Gungor said: “I’m honoured to take over such a historic and much-loved institution. As someone born in Turkey and raised in White City, West London, my journey started humbly, delivering newspapers at 13 before school, and I’ve never looked back. Over the years, I’ve launched over 50 successful eateries across the city, but taking the reins at Regency Café is truly special. My aim isn’t to change what people already love about Regency Café but to enhance it – extending opening hours, refreshing equipment, strengthening our social media presence and introducing merchandise that captures the spirit of this iconic spot. We’re also exploring partnerships with major British brands for co-branded sauces, beans and more. We may look at expanding the kitchen to cater for Halal dining, reflecting the diverse communities and tourists we serve, including many from the Arab Peninsula. In time, I’d love to see the Regency name in key global cities – Amsterdam, Berlin, Istanbul, Dubai – but our immediate focus is on Regency Street. We want to ensure it continues to be a place where locals and visitors alike can enjoy one of London’s best breakfasts.” David Wilson, associate director at Christie & Co, who managed the sale process, said: “We are delighted to announce the leasehold sale of the Regency Café, ending an incredible 39-year tenure under its former owners, Claudia Perotti and Marco Angelo Schiavetta. This iconic café generated significant interest on the market, selling for a best-and-final offer following two highly attended viewing days. This sale, and the interest generated, demonstrates just how strong the demand is for well-established hospitality businesses in London.”

 

Big Mamma Group hires Cecile Dorbessan as new chief people officer: Big Mamma Group, which is backed by McWin, has hired Cecile Dorbessan, formerly of Sporting Group and Savills, as its new group chief people officer. Dorbessan joins Big Mamma Group, which operates circa 30 sites across Europe, after 19 months as HR director at Sporting Group, the trading and risk management services provider for the business-to-business sports gambling industry. She also spent 17 months as HR director EMEA for The Trade Desk and was with Savills for five and a half years, including two and a half years as HR director EMEA. Propel reported earlier this month that Big Mamma Group is set to take its first step into Ireland with an opening in Dublin. The business, which operates seven restaurants in England, has signed a 20-year lease with John Malone’s MHL Hotel Collection for the old AIB bank branch at 41 Westmoreland Street. Renovations are under way and the restaurant will open by the end of the year. The group has also submitted plans to turn part of the ground floor of the former Scottish Provident building at 1-6 Lombard Street in the City of London into a new restaurant and is also believed to be close to announcing its first site in the Middle East, in Dubai.

 

Peak District operator Longbow Venues CEO – ‘we’re seeing sales growth in 2025 but not large enough to counteract all the tax increases’: Rob Hattersley, founder of Peak District operator Longbow Venues, has told Propel the business is seeing sales growth in 2025 but “not large enough to counteract all the tax increases”. Longbow Venues is set to open its new bar and restaurant in Bakewell in early 2026 – its sixth site in total. The company secured the historic Royal Bank of Scotland building in the Derbyshire town in April 2024. The group has revealed the venue will be called The Charleston. Inspired by the elegance and exuberance of the 1920s, The Charleston will offer an immersive, all-day experience “where heritage, hospitality and modern comfort meet”. The Charleston will span two floors, with a ground-floor bar and restaurant and an upstairs restaurant, creating 60 jobs. In terms of trading for the group, Hattersley said: “Sales are strong and are in small growth versus last year. However, the growth is not large enough to counteract all of the tax increases imposed due to the Budget.” Hattersley added the group does not have any more sites in the pipeline at the moment. “We’re taking time to establish and regain foothold of our existing businesses and reach new audiences,” Hattersley added.

 

North London Turkish concept secures ex-Cote site for fifth restaurant: Kervan Sofrasi, the north London Turkish concept owned by Ercan Aksu and Ozcan Aksu, has lined up a fifth opening. The concept has secured the ex-Cote site in Muswell Hill, which recently closed. Kervan Sofrasi currently operates sites in Southgate, Wood Green, Edmonton and Hertford Road. It comes as Propel understands that Cote has also recently closed its site in Barnes, with the lease being surrendered back to the landlord. Propel revealed earlier this month that Cote, which is backed by the Partners Group, is working with advisors on its funding options, to aid the next stage of its growth. The circa 70-strong brand is understood to be working with advisors at Interpath in exploring its investment options, which could include a sale of the business. Richard Negus, of AG&G, acted on the Muswell Hill deal.

 

London restaurateur Ninai Zarach to launch new Italian venue: London restaurateur Ninai Zarach – who owns Italian restaurants Manicomio in Chelsea and the City and Canto Corvino also in the City – is to open a new site in the capital. Opening tomorrow (Thursday, 24 July), Campanelle will be an all-day restaurant centred around the rich history and culinary heritage of Italy. Meaning “little bells” in Italian, Campanelle will open in the original home of The London Shipping Exchange, in Billiter Street. The 180-cover restaurant, spanning two floors, will offer snacks, a selection of antipasti, pasta and sharing dishes such as tiger prawn, scallop and squid spiedino and 45-day dry-aged beef ribeye with summer truffle. The drinks list will include wine and classic Italian serves, including Sharona, Negroni Bianco and Nutty Velvet. The ground floor will house a dining room and Campanelle’s wine room. Upstairs, there will be a further 80 seats surrounded by an open kitchen. The first floor will also offer a 26-seater private dining room, overlooking the terrace below. Campanelle will also have a 44-seater all-weather dining terrace. Zarach said: “The area is vibrant and filled with such an incredible history, and we cannot wait to be part of its community and welcome our guests in. Italy has a charm and spirit to it which is unmatched, with such an abundance of beautiful produce and ingredients too, and we are looking forward to bringing these flavours to our guests.”

 

Mollie’s confirms plans for Scottish debut site: Budget motel concept Mollie’s has confirmed plans to open its first site in Scotland. The business, which operates sites in Oxfordshire and just outside Bristol, has exchanged contracts with developer Parabola to build a new site close to Edinburgh Park station. The property will span circa 73,000 square feet and feature around 200 rooms and a diner with an outdoor terrace, meeting and events spaces. It is scheduled to open in 2028, subject to planning permission and licensing. A third Mollie’s is set to open this October in Manchester. Matt Bell, managing director of Mollie’s, said: “We’re excited to announce our first Mollie’s location in Scotland – bringing our category-defining diner and hotel concept to this amazing city. As a new urban quarter that will not only become an exciting place to live and work, but also a cultural destination and creative campus for Edinburgh serviced by exceptional transport links, Edinburgh Park is the perfect location for Mollie’s fourth site.” In February, Bell told Propel the company’s ambition is to acquire two sites a year, and that its launch in Manchester will showcase the brand’s versatility. Mollie’s is backed by a “strategic shareholder cohort” including majority shareholder Javad Marandi, who is also an investor in Soho Farmhouse in Oxfordshire, along with co-shareholders David Elghanayan and Darren Sweetland, who was Mollie’s managing director prior to Bell but returned to Soho House to take up the role as chief financial officer for UK, Europe & Asia.

 

North Wales hotel operator acquires fourth site: North Wales hotel operator Four Saints Hotels has acquired its fourth site. The company has bought The Merrion Hotel in Llandudno from the Bream family off an asking price of £4.5m. Directly fronting on to the promenade, the five-storey Victorian building offers 62 en-suite bedrooms as well as a bar and lounge area, and a restaurant that is open to the public. Dr Shoukry Rozek, director of Four Saints Hotels, said: “This acquisition strengthens our position in Llandudno's hospitality market and creates exciting opportunities for our guests and team members. We look forward to building upon Merrion Hotel's strong foundation while maintaining the high standards of service that define our group.” Four Saints Hotels owns the Brig Y Don, Lauriston Court and Headlands hotels, also located on Llandudno seafront. Christie & Co acted on The Merrion Hotel deal. 

 

Wake The Tiger to open Europe’s largest immersive art experience at Westfield London: Bristol-based Wake The Tiger, the creators of the world’s first “Amazement Park”, is set to open Europe’s largest immersive art experience, at Westfield London, in the summer of 2026. The 80,000 square-foot anchor unit, which until last January was home to the KidZania role play centre, will be converted into Westfield London’s largest leisure and entertainment venue. The new attraction builds on the success of Wake The Tiger’s original site in Bristol, “an award-winning, purpose-driven world blending immersive storytelling, surreal art, and social commentary”. “This is our most ambitious project yet,” said Graham MacVoy, co-founder and chief executive of Wake The Tiger. “The Westfield London site gives us the canvas to realise a creative vision that’s been more than two decades in the making. We’re not just building a visitor attraction; we’re building a cultural ecosystem.” Wake The Tiger began in a former paint factory that was converted into 40 spaces offering a “self-guided, walk-through labyrinth of exploration”. The site opened in July 2022 and has already attracted 500,000 visitors. 

 

West London bakery concept to open second site: West London bakery concept Layla Bakery is opening its second site. Founder Tessa Faulkner is launching the outlet in Churchfield Road, Acton, adding to its venue in Ladbroke Grove. The Acton site – which opens on Thursday, 4 September – will primarily be a takeaway spot, with a few bar stools inside and a couple of benches outside. Like its sister bakery, the Acton outlet will offer sourdough bread, pastries, tarts and sandwiches. Faulkner said: “Friends who’ve moved to the area often say Acton is missing a neighbourhood spot like Layla. We’re excited to bring the same quality and care that’s made us a favourite in Ladbroke Grove to the Acton community.” Colton Dinner, who is currently head baker at the Ladbroke Grove venue, will step into the role as executive baker across both sites. 

 

Former global cyber security consultant set to open her first pub: Former global cyber security consultant Kelly Shaw is set to open her first pub, in Hampshire. Shaw will next month reopen The Ship in Bishops Sutton following a full refurbishment to the 16th-century pub. The 44-cover pub and adjoining 22-cover private dining room have been entirely redesigned by Ivy House Life, Shaw’s interior design company. Leading the menu will be Tristan Lee, who was chef-proprietor of Michelin-starred Restaurant Tristan in Horsham before it closed in 2022. Snacks and small plates will include ham hock doughnuts served with piccalilli and pork schnitzel served with samphire and fennel remoulade, while mains include trout served on a bed of roasted shallots, watercress and bacon, and beetroot tart served with ricotta, cherries and rainbow chard. The drinks menu will include organic and biodynamic wine from small-scale producers, classic cocktails and a rotating lineup of beer that champions local breweries. Shaw said: “Although I kickstarted my working life pulling pints in Winchester, I went on to pursue a decade-long career in global cyber security consultancy before deciding to unleash my creative side through interior design. When I decided to take over The Ship, I knew my unique blend of experiences would come together, and I have been able to draw on my technical and business acumen while considering the sensory richness of dining and design.”