Ex-Market Halls COO – ‘UK food hall market is now a maturing sector attracting serious, disciplined capital’: The UK food hall market is now a “maturing sector attracting serious, disciplined capital” and the operators and developers entering now “aren't chasing a trend, they're making long-term bets”, Simon Anderson, co-founder of Next Phase and a leading expert in food halls, has argued. Writing in Propel Premium Opinion, Anderson, former chief operating officer at Market Halls, said between March 2025 and March 2026, the number of trading food halls in the UK grew from 114 to 149. He said: “That's 31% growth, in a hospitality climate that has broken most other formats. The development pipeline has expanded too, from 52 sites to 65, up 25%, which tells you that developers and investors haven’t just noticed what's happening: they're backing it with real money. There was just one closure. Plus, we saw the first acquisition with the Market Halls purchase of Shelter Hall from Sessions. What the pipeline data shows is this is now a maturing sector attracting serious, disciplined capital. The operators and developers entering now aren't chasing a trend. They've done the analysis, they understand the model and they're making long-term bets. Major city food halls are averaging £5.6m in annual revenue, with year-on-year growth of 10.75%. Non-major city venues are averaging £1.8m annually, growing at 2.75% year-on-year. Lower revenue, yes, but they’re growing, and they're doing it with very different economics. The gap between those two figures isn't a problem to solve. It's a map of where the next phase of UK food hall development will happen. We're already seeing it: venues in market towns, suburban centres, smaller cities where the cost base is lower – the competition is thinner, and the community appetite is real. The format that needed a city of half a million to be viable five years ago is now working somewhere with 50,000 people. That's a structural shift.” 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 Multi-Club unveils its fifth Parallel Session – see risk assessments done differently: This year’s Propel Multi-Club Conference series has gone bigger and better with more content. Each conference will feature Parallel Sessions at each event, which has now moved to a new, larger premises, Park Plaza Victoria London. Aside from the full speaker schedule for our next event on Wednesday, 25 March (click here), each conference will host Parallel Sessions of content, which we are unveiling day-by-day. The fifth one is: risk assessments – be the first to see them done differently. The hospitality industry has hundreds of risk assessments, yet almost nobody reads them. Sideways, in partnership with its customers like Blacklock, has started turning hospitality risk assessments into short, practical 30-40 second videos filmed in real restaurants with their teams. It is launching its first batch, and you will be the first to see them during this session. The videos come free with Sideways or can be used as part of a subscription within existing training platforms. Join Sideways founder John Mason to see how it is building a new library of practical, essential safety content for hospitality teams. You will also have the chance to enter a competition to win a bungy jump in Queenstown, New Zealand. There are more than 450 attendees already booked for the conference. Operators can claim free places by emailing kai.kirkman@propelinfo.com

Premium Club subscribers to receive next Who’s Who of UK Hospitality on Friday: The next Who’s Who of UK Hospitality will be released to Premium Club subscribers on Friday (20 March), at midday. Another 62 companies have been added to the database, which now features 1,488 companies. This month’s edition will also include 146 updated entries. The companies, listed in alphabetical order, will have their most recent developments 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 subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the Multi-Site Database, the New Openings Database, the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. 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 also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel chief operating officer – editorial, 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.

UKHospitality CEO adds to calls for state support amid Iran crisis: The government must deliver financial help for hospitality businesses hit by the inflationary impact of the war in Iran, UKHospitality chief executive Allen Simpson has warned. In a letter to energy secretary Ed Miliband, seen by Sky News, Simpson urged him to consider a broad package to support the sector through the conflict. “The two clearest modes of support are on VAT and business rates,” Simpson told Miliband in his letter. “A reduction in the sector’s VAT rate would be quick to implement and easy to administer, given the experience during the pandemic. Likewise, business rates reliefs could be applied at local authority level – in the last energy crisis hospitality received a 75% relief on business rates bills.” Simpson said previous energy crises had hit hospitality companies hard. He added as a diverse sector, made up of mostly small businesses, hospitality has lower buying power than other sectors. Simpson said UKHospitality had written to the Competition and Markets Authority (CMA) to urge it to launch a new market investigation reference (MIR) into the energy market "following its 2016 identification of various features that adversely affect competition in the supply of gas and electricity to small and medium-sized enterprises – leading to them paying 18% too much”. “A MIR has been ruled out by the CMA at this time and will likely only take place with political backing,” he wrote. He argued “non-commodity costs attached to [energy] bills are already excessive and the government should be looking at whether some or all of these can be suspended”. JD Wetherspoon founder Sir Tim Martin told The Telegraph the war in Iran “will soon end up in the price of a pint or a meal in a pub” as the escalating conflict pushes up energy bills. 

Government to pay businesses to employ young benefits claimants: The government will pay businesses thousands of pounds to hire welfare claimants as part of a major drive to tackle youth worklessness. Work and pensions secretary Pat McFadden will announce today (Monday, 16 March) that employers will receive a £3,000 taxpayer subsidy for hiring under-25s who have been on Universal Credit (UC) for more than six months, reports The Telegraph. McFadden will also unveil separate financial incentives for small and medium-sized businesses that take on new apprentices. Smaller firms will receive a £2,000 subsidy as part of a deal inspired by a previous Tory incentive after lockdown. Up to 40,000 more young people who have not been earning or learning for 18 months will be offered a guaranteed paid work placement as McFadden extends a flagship Labour jobs scheme to under-25s. A £4.5bn growth and skills levy will also be overhauled to provide thousands more entry-level opportunities for young people. Youth unemployment, at 16.1%, has surged to its highest rate for more than a decade under Labour amid a decline in retail and hospitality jobs, which typically employ a high share of young people. Official figures show just under 600,000 people under 25 have been claiming Britain’s main unemployment benefit for more than six months. Labour’s announcements will build on a jobs guarantee scheme announced last year for young people aged between 18 and 21 years old, which will be extended to under-25s. The current scheme is only open to 190,000 18 to 21-year-olds who have been on UC and looking for work for at least 18 months. The overhaul will also see a major expansion of “foundation apprenticeships”, which offer young people entry-level opportunities with structured training. Labour began to restrict funding for so-called level 7 apprenticeships – equivalent to a master’s degree – at the start of this year so it could redirect it towards backing for entry level positions.

TFE Hotels – ‘aparthotels will never replace hotels but are a big part of the future’: Australian hotel company TFE Hotels, which made its debut here at the end of last year, has told Propel that the aparthotel model will never replace hotels but are “a big part of the future” for the sector. The company, which has circa 100 hotels across Australasia, the Far East and Europe, launched into the UK in November with the opening of The Hobson Cambridge by Adina in Cambridge and followed that by opening The Wellington Glasgow by Adina in Glasgow in December. Operating across several different brands, TFE focuses on the growing trend for apartment-style hotels. Ray Goertz, the company’s regional general manager for the UK, said: “It’s certainly a big part of the future. Since the pandemic, travel plans have changed and people want choice. They want more space and flexibility. They want the ability to cook, to work, to stay longer – and aparthotels tick a lot of those boxes. It’s not about one model replacing another, it’s about having the right product for the right guest.” Goertz said although it’s still early days, he is “really pleased” with how things have started for the company in the UK. He said: “Both sites have responded well to the Adina concept. We see strong interest, especially from leisure guests and the local community, and a lot of international travellers. Corporate demand is really growing too. It’s still in a bedding in phase, but the fundamentals feel strong. Our focus right now is on establishing Adina in the UK, but we can certainly bring other brands over. TFE has a diverse brand portfolio, so in the longer term there may be the opportunity for other brands, but it depends on market demand and finding the right fit.”

McDonald’s set to launch new value menu in US to win back cost-conscious customers: McDonald’s is aiming to win back cost-conscious customers in the US with a new value menu. From next month, the $4 meal deal will feature breakfast options including a McMuffin, hash brown and coffee. The $3-and-less menu will include items like a sausage biscuit or a four-piece Chicken McNuggets, replacing the buy-one, add-one-for-a-dollar menu introduced in 2025. In 2024, McDonald’s introduced $5 meal deals, and by January 2025, added a range of $1 options that customers could pair with a full-priced item. In autumn 2025, McDonald’s struck a deal with US franchisees to cut combo meal prices. President and chief executive Chris Kempczinski said during a February investor call that the team plans to “make sure we are protecting our leadership position in value”. According to The Wall Street Journal, franchisee groups have unanimously approved the new value menu. Many franchisees see the initiative as a necessary step to bring back budget-conscious customers, particularly after inflation and higher menu prices pushed some lower-income diners away from the brand – especially during breakfast hours.

UKHospitality – support plan ‘urgently needed’ for businesses affected by Glasgow fire: UKHospitality has said a support plan is urgently needed for businesses affected by the Glasgow fire. The blaze broke out at Glasgow Central station last Tuesday (10 March), and it could be weeks before the station fully reopens. UKHospitality said the closure is “devastating the local economy, with no rail commuter footfall and cancelled trips impacting local businesses across Glasgow”. The trade body said it needs to be a “national priority” to ensure a critical piece of Scottish infrastructure is fully operational as soon as possible. UKHospitality also called for the introduction of a business recovery plan to support affected businesses, which should include 100% business rates relief for the most impacted. Furthermore, the trade body called for a government-led consumer campaign, encouraging people back into the city centre. Leon Thompson, executive director of UKHospitality Scotland, said: “This was a devastating fire that has left Glasgow shocked and shaken. The lack of commuter footfall and visitors we’re now seeing has left some businesses devoid of their usual trade. Local businesses are already struggling without their usual custom and financial support, such as 100% business rates relief, will be vital to keep them afloat. There is only so long businesses can survive without a normal flow of customers. The Scottish government and the council should work with UKHospitality Scotland, other business groups and affected venues on a business recovery plan to ensure it can properly provide the support needed.”

Iovox hires David Charlton as managing director of its HeyGuest hospitality division: Communications analytics and automation business Iovox has hired David Charlton as managing director of its newly acquired hospitality division, HeyGuest. Charlton will lead the commercial strategy and global rollout of HeyGuest’s conversational artificial intelligence platform. Charlton’s previous positions include chief revenue officer at Yumpingo, commercial director at Zonal and UK sales director at TheFork (formerly Bookatable). “David has seen it all in hospitality technology and has a tremendous track record for solving the real problems operators face every day,” said Ryan Gallagher, co-founder and chief executive of Iovox. “He knows exactly how to use technology to capture revenue and cut costs, making him the perfect leader to drive the future of HeyGuest.” Charlton added: “By combining our deep understanding of the guest journey with the strong backing of Iovox, we can now help operators automate conversations across voice, text, web chat, and social channels. We are solving their biggest daily headache: capturing every revenue opportunity and cutting costs, without ever sacrificing the guest experience.” Iovox was founded nearly 20 years and has offices in London, Paris and San Francisco.

Job of the day: COREcruitment is working with a pub and bar group that is seeking a head of people. A COREcruitment spokesperson said: “The role will support the senior team in all employee-related aspects of the business. The individual will have HR management experience in a similar senior role for a minimum of three years, experience in a hospitality environment, relevant HR qualification (CIPD fully or part-qualified, or similar degree is a big bonus) and ideally with large team management exposure (400 employees).” The salary is up to £85,000 and the position is based in London. For more information, email stuart@corecruitment.com

Boston Tea Party refinances, well placed to ‘benefit from shift away from both evenings and alcohol’: All-day dining casual cafe brand Boston Tea Party (BTP) has refinanced its long-term debt and told Propel it delivered sustained like-for-like growth in the year to 22 October 2025, and was well placed to “benefit from a shift away from both evenings and alcohol”. The 22-strong group recorded a 34% year-on-year uplift in Ebitda to £1.09m, with turnover of £21,329,110 (2024: £21,090,151). Pre-tax losses narrowed from £489,266 to £1,408. The company also saw a 30% uplift in delivery sales. The business refinanced its core long-term debt with HSBC during the year, and said it is looking for new sites to add to its estate across the Midlands, south and south west. The business told Propel: “We're open to further opportunities on our home turf in Bristol/Bath and Birmingham, in terms of current trading, the first quarter has continued to deliver like-for-like growth, with a particularly cracking Christmas and new year.” The company said its purpose of ‘Making Things Better’ for the team, the customer and the planet continues to shape strategy and drive results. Team turnover for the year remained stable at 59% with an employee net promoter score (NPS) of 59, and 29 future leaders completed the Aspiring Leaders Programme supporting a “robust succession pipeline”. BTP said: “Customer satisfaction metrics continued to outperform the sector with an NPS of 76 and average ratings of 4.79 on Google and 4.88 on TripAdvisor and the launch of BTP Rewards saw more than 35,000 sign-ups in the first five months, in turn increasing spend and frequency. The business remains well placed to benefit from a shift away from both evenings and alcohol.” Chief executive Sam Roberts said: “By focusing on menu simplification and tighter forecasting, we were able to mitigate significant cost increases while continuing to deliver sector-leading hospitality for our customers. With our core long-term debt successfully refinanced, improved team stability, and a highly engaged team, we are confidently navigating sector challenges. We remain optimistic about our future growth.”

Langan’s CEO – ‘we’re open to taking the concept overseas’: Graziano Arricale, chief executive of Langan’s, has told Propel the team behind the iconic London brasserie is “open to taking the concept overseas”. Arricale, formerly operations director at Richard Caring’s Birley Clubs, heads up the group that acquired Langan’s – which was co-founded by Michael Caine in 1976 and became a celebrity haunt in the 1980s – five years ago. Langan’s, which this year celebrates its 50th anniversary, was previously rolled out across several sites in the UK, but Arricale said any such expansion in the future would be overseas. He told Propel: “I see Langan’s as a heritage brand that isn’t the sort of business that can be scaled into multiple sites in London or taken to the regions, but I do think it would work very well internationally. We are open to ideas like New York, Miami or even the Middle East. It wasn’t an acquisition we took on with thoughts of a roll out in mind – it was about preserving a piece of London restaurant history – but in business, growth is always part of the agenda. We’ve been so focused on getting it right, but in the next couple of years, we’ll lift our head above the parapet and look at what’s next for it.” Arricale – who also heads up the operating team for the Chucs restaurants, private members’ club KX and luxury spa concept KXU – said when the chance came up to acquire Langan’s in 2021, it was like giving “a faded star of the London restaurant scene” its sparkle back. He added: “I’ve got a main backer in all the brands that I run. He loved it immediately because of the history and length of tenure – and the opportunity to take a faded star of the London restaurant scene and be involved in its rebirth. If we didn’t take it and retain it as Langan’s, it would have been something different and Langan’s would have ceased to exist, which would have been an incredible shame for the London restaurant scene.”

Chick-fil-A begins search for more UK franchisees: US brand Chick-fil-A, which made its return to England last year with an opening in Leeds, has begun the search for more UK franchisees as it looks to expand beyond its initial five-site opening target here, Propel has learned. Chick-fil-A, which made its debut in London earlier this month, in Kingston-upon-Thames, has opened four sites in the UK as part its initial target of opening five restaurants here over a two year-period and to invest $100m in the market throughout the next ten years. Chick-fil-A has so far also opened two sites in Northern Ireland in partnership with Applegreen and a site in Leeds. Last autumn, Propel revealed Chick-fil-A had submitted plans to open a site in Liverpool’s Lord Street. The brand has begun the search for further “owner-operators” in the UK, with prospective candidates needing an initial upfront franchise fee of £10,000. Chick-fil-A’s owner-operator model is a “highly selective franchise system” where operators manage a single restaurant, share profits with the company, and have heavy involvement in daily operations while the brand retains ownership of the business assets. The US brand chose Conor Ashford as its owner-operator for the Kingston site. Each local owner-operator is responsible for all day-to-day activities of the business, including “cultivating relationships with local organisations and businesses, and tailoring philanthropic efforts to meet the local community’s needs”. On the new Kingston site, Bryn Hames, principal development lead for Chick fil-A UK, said: “It goes without saying, the development team has been well supported throughout this project from inception through to completion by internal teams both in the UK and US. Looking forward to delivering a few more.”

US indoor slide park and family entertainment centre Slick City makes UK debut: US indoor amusement centre and action park Slick City has made its UK debut, in Nottingham. The venue has opened in Redfield Road in partnership with indoor adventure park operator Activeon. The 50,000 square-foot venue is Europe’s first stand-alone indoor slide park, following the launch of more than 95 Slick City sites across 32 US states. Visitors can take on 16 different slides featuring steep drops and twists, launching riders into the air before landing on air cushioned mats. The park also features what is described as the world’s first UV AirGlider, a gravity powered aerial coaster designed to simulate the sensation of flying. Tim McClure, managing director at Slick City, said: “We’re excited to bring a unique and exciting attraction to Europe for the first time. Slick City was born from innovation, and since its launch in 2021, the brand is growing rapidly. There is an appetite for more adventure experiences the whole family can enjoy, as well as people of any age who are looking for an exhilarating day out, so now felt like the perfect time to bring this thrill to the UK.” The park caters for visitors aged four and above, with children under 12 requiring adult supervision. A dedicated soft play area serves children aged three and under, alongside an on-site café.

Adam Gregory steps down as Cosmo Restaurant Group MD: Adam Gregory, formerly of Turtle Bay, Wagamama and Be At One, has stepped down as managing director of the Cosmo Restaurant Group, Propel understands. Gregory joined Cosmo, which operates 23 sites across the UK and Ireland under its eponymous brand, and under the Umami and Firebrand formats, at the start of last year. He stepped down as operations director at Turtle Bay, the Caribbean restaurant brand, in spring 2024 after five years with the business. He joined Turtle Bay from cocktail bar brand Be At One, where he spent 15 months as operations director. Having started his career at TGI Fridays, he spent a decade at Welcome Break before moving to Wagamama as regional director and later managing director US, where he led the launch of the operator's flagship restaurant in New York. He then became director of restaurants at healthy fast food brand Leon. Last month, Cosmo secured two more sites for Umami, its modern pan-Asian restaurant concept, in Peterborough and Middlesbrough. The business signed for a 7,064 square-foot unit at Queensgate Centre in Peterborough and secured a unit at Captain Cook Square in Middlesbrough.

Hollywood Bowl to open its first multi-entertainment format centre: Hollywood Bowl will open its first XL format centre this summer, in Cardiff. Work is now underway on Hollywood Bowl XL St David’s, as the brand “ventures into multi-entertainment centres”. The multimillion-pound, state-of-the-art experience will be located inside the city’s St David’s shopping centre, owned by Landsec, and will be Hollywood Bowl’s second site in the city alongside its venue at the Red Dragon Centre in Cardiff Bay. Split across two floors, the new 45,000 square foot space will feature 20 lanes of ten-pin bowling, interactive darts, electric go-karting and a live sports bar – the first time the brand has added e-karting to one of its venues. It will also include a large arcade, pool tables and diner-style food and drink. Hollywood Bowl chief executive Stephen Burns said: “This marks a key step in our strategic growth and expansion across the UK. This new location reflects our commitment to enhancing our presence and offering high-quality entertainment facilities. Located in the heart of Cardiff, this will be our biggest new centre opening yet. Cardiff has a thriving leisure culture, and we are excited to be able to deliver a second site in the city, creating more local employment enjoyable and affordable experiences. Our ongoing commitment to investing in communities and innovating in the leisure industry continues to drive our success and strengthen our position in the market.” Hollywood Bowl currently has 77 UK venues, plus 15 in Canada, and is aiming for 95 here by 2035.

Chicken Cottage opens second dual branded store: Halal fast food company Chicken Cottage has opened its second dual branded store in London. Chicken Cottage has opened within the Fireway pizza store in Watford High Street, with both businesses operating from the same premises. It is a second location in the town for Chicken Cottage. A Chicken Cottage spokesman said the store will focus heavily on delivery and takeaway. He added: “The buzz was real at the grand launch of our second co-branded store in London at Watford Central. The energy, excitement and customer feedback on launch day were fantastic to see. This launch represents an exciting step forward for Chicken Cottage as we explore co-branded store formats that allow us to collaborate with complimentary brands, maximise kitchen utilisation, and bring more variety and value to our customers. all under one roof. Looking forward to seeing this location thrive.” Chicken Cottage has circa 70 UK stores plus an overseas presence in Kenya, Iraq, Ireland, Malaysia, Nigeria, Belgium and Pakistan.

Greenhalgh’s reduces losses: North west craft baker Greenhalgh’s reduced its losses in the year to 30 January 2025. The circa 60-strong business saw its pre-tax loss widen to £1,323,210 in 2024 as it absorbed the impact of a 400% rise in energy bills. This came down to a loss of £494,985 in 2025 as costs stabilised. Greenhalgh’s also made a £122,354 loss on disposal of assets (2024: profit of £19,422). Turnover grew slightly, from £26,122,875 in 2024 to £26,163,427. Director David Smart said: “The company closed the year with net current assets of £3.33m (2024: £3.98m) and shareholders’ funds of £12.38m (2024: £12.87m) which, in a still volatile financial climate, the directors consider to be satisfactory. During the year, the company has invested £1.1m in its asset base. The directors are pleased with the maintenance of the KPIs during the year, which remain consistent with the prior year despite challenging economic conditions.”

Inn Collection hires Antony Doyle as new operations director: Inn Collection Group has hired Antony Doyle, formerly of Loungers and the New World Trading Company (NWTC), as its new operations director. Doyle joins the 31-strong Inn Collection Group, after more than a year and a half at NWTC as group operations director. Doyle spent almost 11 years at Loungers, including seven years as operations director of its Lounge brand. He spent his last 14 months with Loungers, overseeing the roll-out of its roadside concept Brightside, as its operations director before stepping down in February 2024. Before joining Loungers, he spent two years as an operations manager at Jamie Oliver Restaurant Group. Inn Collection Group said in October 2025 that it was aiming to grow to 40 sites and secure double-digit growth over the next five years. The company, which operates pubs with rooms across northern England and North Wales, secured a £125m refinancing through HSBC to “provide room for future growth”. Joe Bernhoeft stepped up from chief financial officer to chief executive of Inn Collection Group in October 2025 following the departure of Sean Donkin, who left to explore opportunities outside the business.

Middlesbrough FC owner's hospitality arm sees losses increase to £7.1m, paid £4m for North Yorkshire hotel and spa Feversham Arms: The hospitality arm of Middlesbrough Football Club owner and chair Steve Gibson saw its pre-tax losses increase to £7,118,123 in the year to 30 June 2025 compared with £4,729,788 the previous year. The portfolio includes Rockliffe Hall, a five-star resort hotel with spa, golf course and multiple restaurants on the County Durham and North Yorkshire border, The Pheasant Hotel, a country inn located in Harome, North Yorkshire, and the Feversham Arms Hotel & Verbena Spa in Helmsley, North Yorkshire, a 33-bedroom hotel and spa that Gibson acquired out of administration post year end, in August 2025. The accounts revealed Gibson paid £4m for the property. Turnover for the year to 30 June 2025 was down to £9,211,000 from £10,682,000 the year before. Ebitda loss improved to £3,116,801 from £3,887,990 the previous year. Operating losses of £7,102,000 (2024: £4,728,000) included an impairment charge of £3,285,000. Gibson is working to improve Rockcliffe Hall's fortunes. Having added a flagship restaurant, Gibson is upgrading the leisure and accommodation offer with part of the hotel being closed until June 2026 while the work is carried out. He is also refreshing the management team with a new general manager and food and beverage director being brought in ahead of its relaunch. No dividends were paid (2024: nil).

South London craft beer business to open third taproom: South London craft beer business Craft Metropolis is to open a third taproom. The business plans to convert an empty unit in Sydenham Road, Sydenham, into a craft ale shop, coffee shop and taproom. Craft Metropolis also has locations in Penge and Loughborough Junction. The business was founded in 2015 by Oli Meade, a former producer with ITV.

Walcot Group to make Welsh debut for second site for pasta concept and sixth overall: Walcot Group is to make its Welsh debut, for the second site for its pasta concept Solina and sixth overall. The group, founded and owned by James Still and his parents, Martin and Debbie Still, is preparing to open a Solina in the former Zerodegrees unit in Cardiff’s Westgate Street. Solina is expected to open this spring, opposite the Principality Stadium, joining its original location in Bath. Solina serves “delicious, quick, and affordable handmade pasta” that champions “Italian flavour combinations and British produce”. Menu items include pork and fennel ragu and Cornish mussels with cannellini beans and ‘nduja. Walcot Group also operates Walcot House in Bath, Little Walcot in Frome, Mother & Wild in Corsham and Green Street Butchers in Bath. In the summer of 2024, the group acquired historic pub The White Hart in Bath, but the site is yet to reopen. Plans to give the pub a “a major refurbishment” were approved by Bath & North East Somerset Council in October.

Team behind Cambridgeshire bakery business to launch second site for sandwich concept: The team behind Cambridgeshire bakery business Stir is to launch a second site for its sandwich concept, Marvin’s. The new Marvin’s will take over the former Mauricio Dining & Co site in Mill Road in Cambridge, joining its first location, in Green Road. Stir, founded by Matt and Judith Harrison in 2015, also operates Stir Café and Stir Bakery in Chesterton, plus Stir Cafés in Histon and Cherry Hinton. Matt Harrison told the Cambridge News: “Mill Road has a unique energy. It’s where so much of Cambridge’s food culture lives. Independent businesses, family-run shops, incredible ingredients and cuisines from all over the world. To open Marvin’s here and become part of that fabric is something we’re proud of.” Marvin's will offer “big, layered, globally inspired sandwiches” alongside bagels and focaccia and a special spaghetti and meatball sub, served with a marinara dipping sauce, as “a nod” to Maurizio Dining & Co. In November, Stir raised almost £300,000 on crowdfunding platform Republic Europe to help fund its expansion. Stir initially aimed to raise £200,000 and was offering 5.27% equity, giving the company a pre-money valuation of £4.8m. The campaign closed after raising £291,301 from 128 investors in 24 days.

Dorset coffee shop owners launch wine and coffee concept: Dorset coffee shop owners Jasmine Wall and Pierre Van Wyk have launched a new wine and coffee concept. The pair, who operate coffee shop Bru Hub in Corfe Mullen, have opened Grape & Grinds in Tarrant Hinton. The venue offers speciality coffee and boutique wine, and the owners are planning pizza nights, wine events and live music. Wall said: “Grapes & Grinds has been a dream of ours for a while, so we can’t wait to show everyone what we’ve been working on. The wine industry can be quite an intimidating space, so whether you’re a seasoned wine connoisseur or just partial to glass, we want to find a wine for everyone.”

Japanese curry bread concept makes bricks and mortar debut: Japanese curry bread concept Kanazawa has made its bricks and mortar debut after opening in Islington, north London. The Japanese-owned business first came to London in 2022 as the UK’s first bakery specialising in handmade Kare pan, or curry bread. It started out from a van at Lower Stable Street Market in Coal Drops Yard, King's Cross, and has now opened a store in Islington Green. The pastries are made from a tailored dough that stays crispy on the outside and moist on the inside. The filling of minced beef, vegetable and Japanese spices is cooked to a thick stew, and the bread can be topped with sausage or cheese. Kanazawa also serves Japanese milk bread and nama doughnuts – a pillowy brioche-style treat filled with the likes of custard and cream. The company posted to Instagram: “We are delighted to announce the official opening of our first physical shop. Thank you for being part of this journey with us. We look forward to continuing this journey with you.”