Rate of hospitality closures slows as managed groups see resilient start to 2024: Closures in Britain’s hospitality sector slowed from eight sites a day in 2023 to four a day in the first quarter of 2024, the latest Hospitality Market Monitor from CGA by NIQ and AlixPartners reveals. The findings indicate a 0.4% decline in total numbers between the start of January and the end of March – the third smallest quarter-on-quarter drop since the start of the covid-19 pandemic. The current total of 98,745 hospitality venues (pubs, bars, restaurants, hotels and other forms of licensed premises) means the market is down by 2.5% year-on-year, meaning one in 40 venues has shut in the past 12 months. However, the latest three-month snapshot provides cautious confidence that a slight easing of cost pressures may be starting to put the brakes on business closures. The monitor shows positive trends in the eating-out side of the market; food-led site numbers increased by 0.1% in the first quarter of 2024, compared with drops of 0.7% and 0.4% in drink-led and accommodation businesses. The monitor shows this marginal growth has been driven by a modest revival for casual dining and independent restaurants. These two segments recorded a combined net decline of 21.0% of sites between the start of the pandemic in March 2020 and December 2023 but appear to have stabilised and achieved 0.5% growth in the first quarter of 2024. Despite improving trends, the independent restaurant segment remains vulnerable, experiencing a 22% decline between March 2020 and December 2023. Managed multi-site hospitality groups have had a resilient start to 2024, the monitor reveals. While the independent and leased segments of the market contracted by 0.4% and 0.7% respectively in the first quarter, numbers in the managed channel were virtually level with December 2023. Some groups have been forced to close sites in early 2024, but many vacated premises have been swiftly reoccupied by new operators. Kate Nicholls, chief executive of UKHospitality, said: “Four hospitality venues closing a day is still four too many. These closures rob communities of all the benefits hospitality serves up for Britain – the crucial job opportunities, local economic growth and hubs for communities. The closure rate may have halved, but we’re still losing venues and that is not acceptable. It remains the case that the cost burden for the sector is too high, and we need to see those costs rebalanced and reduced, if we are to build on some of the growth we are seeing.” Graeme Smith, AlixPartners’ managing director, and head of leisure, corporate finance, added: “Another key indicator for the hospitality market is M&A activity, which is building momentum, partly on the back of this easing of market pressures, and also as interest rates stabilise and financing markets open up. Debt is available – albeit more expensive than it used to be. As a consequence, we expect these more stable conditions to continue to translate into fewer closures and more M&A deal activity.”

M&B divisional director Susan Chappell to speak at Excellence in Pub & Bar Retailing Conference, last chance to book this week with 20% discount on tickets for Premium Club members: Susan Chappell, divisional director at Mitchells & Butlers (M&B), will be among the speakers at the Excellence in Pub & Bar Retailing Conference. The all-day conference takes place on Tuesday, 14 May at One Moorgate Place in London and this week is the last chance to book. Chappell, who is responsible for the All Bar One, Browns, Nicholson’s and Castle estates, which have an annual turnover of £500m, will highlight how M&B is evolving its business to stay abreast of trends in digital and premiumisation, and how its business transformational programme Ignite is delivering ongoing improvements. For the full speaker schedule, click here. Tickets are £295 plus VAT for operators and £395 plus VAT for suppliers. There is a 20% discount for operators and suppliers who are Premium Club members. Email: kai.kirkman@propelinfo.com to book places.

 

Premium Club members to receive two updated databases this week: Premium Club members are to receive two updated databases this week. The updated UK Food & Beverage Franchisee Database, which will be sent to Premium subscribers today (Wednesday, 8 May) at midday, will feature ten new entries. The database now has 140 entries and more than 60,000 words of content. Among the new entries are new Wimpy franchisee GH Burgers and Pizza Hut franchisee GH Pizzas, formerly known as MSAJ Pizzas. Also featured are Midlands Bewiched Coffee franchisee Heart of England Co-operative Society, Liverpool-based Subway franchisee Locally Owned, and Lemon Pepper Holdings, which is leading the roll out of Wingstop in the UK. Premium Club members will also receive the next Turnover & Profits Blue Book on Friday (10 May), at midday. A further 13 companies have been added, while 40 have updated figures. The database now features 912 companies. Premium Club members also receive access to four other databases: the Propel Multi-Site Database, in association with Virgate; the New Openings Database; the UK Food and Beverage Franchisor Database and the Who’s Who of UK Hospitality. Plus, all members will be offered a 20% discount on tickets to five Propel paid-for events – The Excellence in Pub Retailing Conference (14 May), Social Media for Profit (18 July), the Talent and Training Conference (1 October) and Restaurant Marketer and Innovator (two days in January 2025). Operators are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club members receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club members will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. Premium Club members also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or a supplier. Email kai.kirkman@propelinfo.com today to sign up.

 

Prime minister urged to name a date when Martyn’s Law will come to the House of Commons: Prime minister Rishi Sunak has been urged by the mother of Martyn Hett to name a date when the government’s draft Martyn’s Law will come to the House of Commons. New legislation aimed at tightening security at venues – named in tribute to Martyn Hett, who was killed alongside 21 others in the Manchester Arena attack in 2017 – was first committed to in the Conservative Manifesto in 2019. Since then, there has been an initial public consultation on the standard and enhanced tier requirements, a scrutiny by the Home Affairs Select Committee in March 2023, and a further public consultation on the standard tier requirements in February 2024. The bereaved mother of Hett, Figen Murray, has now embarked on a near-200 mile walk from the Manchester Arena to 10 Downing Street and will be joined by family, friends, politicians, security industry experts and members of the public over 16 days. She will arrive at 10 Downing Street on Wednesday, 22 May, the seventh anniversary of the Manchester Arena terror attack. It comes as Murray has written to Sunak asking him to meet her when she arrives at Downing Street and to name a date when the government's draft law will come to the House of Commons. Despite reassurances and commitments made by multiple prime ministers and secretaries of state over the last five years, Martyn’s Law has still not been introduced to parliament. “My life changed overnight when my son, Martyn, was killed in the Manchester Arena terror attack,” she said. “Martyn’s death could have been avoided if there were basic security measures in place that night, and that is why I have been tirelessly campaigning to ensure no parent experiences the pain and loss that I endure daily. I am walking from the spot where my son died to 10 Downing Street to remind the prime minister of his commitment to introduce legislation that will improve security and protections at public venues. The campaign for Martyn’s Law has already been a long journey and I hope this walk is the final leg. All I am asking is for the prime minister to keep his promise.”

 

UKHospitality Scotland urges new first minister to support sector and unlock its growth potential: New Scottish first minister John Swinney should support and value hospitality and tourism as one of the country’s economic giants, UKHospitality Scotland has said. While congratulating Swinney on his appointment, Leon Thompson, executive director of UKHospitality Scotland, said: “I hope the first minister takes advantage of this moment to start afresh with businesses, who feel they have not been listened to or properly valued in recent years. The Scottish government has at its disposal a hospitality and tourism sector that is an economic giant and a valuable partner in showcasing Scotland around the world. Not only is our sector integral to our culture and communities, but we’re one of the key reasons why tourists choose Scotland to visit. This is not a reputation the sector takes lightly, and our businesses want to invest and grow to further enhance our offering, create more jobs and drive economic growth. Unfortunately, that investment is curtailed by an ongoing costs crisis and a lack of support, compared with the rest of the UK. In the recommendations from the New Deal for Business, the Scottish government has a series of measures it can drive forward to create a better, business-friendly environment for businesses, with less burdensome regulation. Starting with business rates reform for hospitality businesses would clearly demonstrate this new government’s pro-business credentials. Implementing these recommendations, while also avoiding unnecessary, burdensome regulation, can unlock the investment needed to turbocharge Scottish hospitality, to the benefit of the Scottish people, businesses and economy. I would urge the first minister to move forward with these at pace.”

 

Employers cutting hours and hiring less to offset minimum wage rise: Employers are cutting back hours and hiring less to cope with the rise in the national living wage, the boss of one of Britain’s biggest recruiters has said. James Reed, chief executive of Reed, said April’s 9.8% increase in minimum wage was already being reflected in hiring patterns. Reed told The Telegraph: “We have seen some employers changing their behaviour. They might be taking on people for shorter periods or fewer hours or fewer of them because of the increasing cost.” The national living wage rose from £10.42 to £11.44 last month, while workers under the age of 21 and apprentices were given even larger boosts in relative terms. Reed said that for employers with large numbers of low-paid staff, the rise was “very significant”. He warned the mandatory pay increase was coming at a time when companies were also dealing with broader inflationary pressures. Reed added: “My worry is that if those minimum wage level or entry level jobs are too highly priced, that will just lead to them being replaced by technology.”

 

Job of the day: COREcruitment is working with a top end, expanding restaurant group that is looking for an operations director. A COREcruitment spokesperson said: “This role is full-on and will require a strong self-starter and someone incredibly adaptable. You will be comfortable with implementing procedures and process and will enjoy a fast-paced lifestyle. The ideal candidate would have worked for both branded and independent high-quality operations. You will have a strong passion for brand, quality food and wine, be guest obsessed and dynamic in your approach.” The salary is up to £150,000 and the position is based in London. For more information, email stuart@corecruitment.com.

 

US prime rib restaurant chain looking to make UK debut and seeking partners to expand here: US prime rib restaurant chain Lawry’s is looking to make its UK debut and is seeking partners to expand here. Although the first Lawry’s restaurant opened in Beverley Hills in 1938, the company was founded in 1922 by brothers-in-law Frank and Walter Van de Kamp, when they opened the Tam O’Shanter Inn roadhouse in Los Angeles. It remains open today as Los Angeles’ oldest restaurant to be owned and operated by the same family in the same location. They also own the English country inn-inspired Five Crowns and English gastropub-inspired Sidedoor in California, as well as Lawry’s locations in Beverley Hills and Las Vegas, and overseas in Japan, South Korea, Singapore, Taiwan, Hong Kong, Jakarta, Shanghai and Bangkok. It has now partnered with Nathan Lowry at franchise consultancy Mayfair House Group with a view to launching Lawry’s in the UK, with prime locations in London top of the list. Lowry told Propel that he sees the potential for “half a dozen” Lawry’s in the UK and Ireland and that it would make an ideal proposition for hoteliers. “Lawry’s restaurants have a proud family heritage stretching back over 80 years and have successfully expanded this classic yet modern brand by licensing nine international restaurants in eight cities, with nine more in development,” he added. “Lawry’s envisages that the UK provides multiple opportunities for restaurants in major cities and potentially up to three in London, including Canary Wharf, The West End/Mayfair and affluent West End. The UK has the highest concentration of Michelin-starred and top restaurants in Europe, so by opening with Lawry’s, an operator is a provided with the opportunity to compete at this high level. Lawry’s is naturally protective of its well-loved brand and is now seeking experienced multi-site operators to with sufficient capital to enter the UK/Ireland market. Lawry’s restaurants provide best-in-class return on investment as well as some of the highest profit margins in the food and beverage business. Additionally, the restaurants are among the highest grossing restaurants concepts per square foot, boasting revenues from $5m to $14m per annum, per site.” Unique selling points include “spinning bowl salads” freshly prepared table-side and meats cut by the guest’s own “personal chef” from art deco silver carts. Restaurant footprints are large but flexible, with up to 250 seats, and encourage a standalone bar featuring highly experienced cocktail mixologists and wine sommeliers. They can also incorporate private dining rooms, while a regular calendar of events such as live jazz and wine tasting evenings are also encouraged. 

 

Jeremy King Restaurants hires Robert Holland to head up operations: Robert Holland, who stepped down last autumn as operations director of The Wolseley Hospitality Group (formerly Corbin & King), has joined Jeremy King Restaurants to head up its operations. Holland had been operations director at Corbin & King since 2012, having joined the business as a chef de rang at The Ivy in 1991. Jeremy King, the co-founder of Corbin & King, returned to the capital’s dining scene earlier this year with the opening of The Arlington in the former Le Caprice site in London’s West End. He will open a New York-inspired “Grand Café” called The Park in Bayswater next month, and he is also taking on Simpson’s in the Strand. Under the new Jeremy King Restaurants umbrella, he will open all three this year. Earlier this year, Sean Kelly, who spent four years at Corbin & King/The Wolseley Hospitality Group, including a year and a half as director of bars and beverage, joined Jeremy King Restaurants as its beverage director. Talking about The Park, King said: “Despite an electrical upgrade being a massive problem involving three weeks without power, it is all close to being resolved and we are still on course for a June opening – but you know, as ever, that I won’t name a date as such. It will be the normal procedure of some limited ‘guinea pig’ trials before probably a week of ‘soft openings’ and then when we feel ready, we will open – without fanfare. Meanwhile, the menu is getting finalised and executive chef Sam Williams has been testing and developing the ideas with great results. Sam was previously Angela Hartnett’s executive chef before she spent some time back in South Africa. The opening will also answer another question I am getting asked a great deal: ‘What has happened to Robert Holland?’ Well don’t be surprised if you see him at The Park next month, and in turn at all the restaurants, as he resumes his role as director partner in charge of operations.”

 

Rosa’s Thai co-founder opens third Slurp Noodles site: Saiphin Moore, the co-founder of Rosa’s Thai, has opened a third site under her fledgling Slurp Noodles concept, on the former Andina site in London’s Shoreditch, Propel has learned. Moore, who launched the concept in Wapping in 2019, opened a second site under Slurp Noodles earlier this year, on the former Ceviche site in Soho. In 2019, Ceviche and its sister concept Andina were saved from administration by the founders of Rosa’s Thai in a deal that saw three of the group’s sites remain open. However, all three have now closed or been converted to Slurp Noodles, which Moore founded with chef Neil Wager. Ceviche in Frith Street closed before Christmas after 13 years’ of trading. Andina also previously operated a site in Dubai.

 

Mercato Metropolitano trials delivery service: London-community food market Mercato Metropolitano has started trialling a delivery service in an attempt to “revive” a financial district and rival the likes of Deliveroo and Uber Eats. The company is trialling the service through its smaller MMy market in Canary Wharf, where it offers deliveries by foot to offices and residents within a 200-metre radius. Andrea Rasca, Mercato’s founder and chief executive, told The Times he launched the project as he wants to “restructure” the food delivery industry in Britain, particularly in larger cities, as “delivering food from one side of London to another is not a good experience for anybody”. He added: “The food is served terribly, it’s cold and the food traders and the delivery guys are not paid well.” He claimed that the big food delivery platforms “don’t care” as they’re “just providers of anything that can be sold online”. Rasca said he launched the trial, called MMYconcierge, to provide a delivery service where staff are paid well and healthy food takes a front seat, in “a bid to rival and level-up from the likes of Deliveroo and Uber Eats whose drivers went on strike late last year over poor working conditions and wages”. Each local resident and business signed up has a QR code that takes them to Mercato’s menu. They choose their food and grocery, and the delivery team takes the order to the door. About 700 people have signed up so far. There is no delivery fee, everything is transported via foot, and workers are paid the London living wage of £13.15 an hour, “as opposed to gig economy workers, who get paid minimum amounts per delivery”, Rasca said. The food halls boss said the service will probably be rolled out to other “big developments” across London if the trial is successful. He added that Canary Wharf was “not an easy location” to operate in and said there needed to be a “revival” of the business district.

 

Farmer J lines up High Holborn site: All-day market concept Farmer J is set to further strengthen its presence in London with an opening in High Holborn. Propel understands Farmer J, which earlier this year raised an extra £5.5m to further expand in the capital and aid an international launch, has lined up an opening on the former Royal Bank of Scotland site at 127-128 High Holborn. Farmer J, which was founded by Jonathan Recanati in 2016, currently operates ten sites in London. It plans to open a further five to six this year as it looks to accelerate expansion in the capital. The business also hopes to take its first steps internationally next year, with a focus on the east coast of America, targeting locations in New York and Boston. The sites in the US will be company owned. Recanati told Propel in January that there are “plenty of places in London in which the concept can go into and thrive” and that all the group’s current sites are profitable. Recanati, who runs the business with his wife, Ali, added: “My ambition is to build a global brand serving people nutritious, honest, tasty food, made from scratch. I genuinely believe that no meal should be wasted, and even if you’re grabbing a quick meal, it should always be an experience. I’m in the business of feeding people ‘fast food’, but my goal is to redefine what that means.”

 

Atis gears up to launch new flagship site, confirms four-strong opening pipeline: Healthy bowl concept Atis is to open its new flagship site in London’s Regent Street next month, and confirmed its next four openings. The company, which was launched by husband-and-wife team Phil Honer and Eleanor Warder with operations director Connor Arnette, in Shoreditch in 2019, is to open on the former Illy Café site at 295 Regent Street on Monday, 3 June. It will be the company’s first opening of 2024, with additional sites planned for Monument, Moorgate, Covent Garden and Battersea by the year end. Warder said: “We are very excited to open Atis in Regent Street: it marks a very exciting milestone in our journey. Our new flagship store embodies our commitment to offering fresh, vibrant and delicious food while creating an energetic and welcoming environment for our community.” Talking to Propel in March, Honer said: “Over the last few years, we’ve probably grown slower than perhaps we would have liked to, and it was very much about making sure we were ready for growth. It’s testament to a new vertical within the industry, which is a hybrid format between typical convenience-led, grab-and-go and fast casual, but with an enhanced cooking aspect that Farmer J, Salad Project and ourselves are starting to do and roll out. It marks a departure from pure-play convenience driven concepts, which are very good, but I’m excited that the sector here is starting to lean towards some of the operating models that have done so well in the US.” Atis is backed by property developer Graham Hedger, who has funded the business from the start.

 

Taco Bell UK hires Chet Patel as new CMO: Mexican restaurant brand Taco Bell, the Yum! Brands-owned brand, which operates circa 135 sites in the UK, has hired Chet Patel as its new chief marketing officer for the UK and Europe. Patel joins Taco Bell UK after almost three years as director of marketing for Pizza Hut Asia Pacific. Previous to that, he spent three years as chief marketing officer at Pizza Hut Australia. He was also head of marketing at Burger King New Zealand for three years. In February, Taco Bell opened its first motorway site in partnership with Welcome Break, at the South Mimms services, at Junction 23 on the M25. 

 

US chef moves his Michelin-starred restaurant from San Francisco to Edinburgh: US chef Rodney Wages has moved his Michelin-starred restaurant Avery from San Francisco to Edinburgh. Wages will open his first UK restaurant, the 20-cover Avery Edinburgh, at 54 St Stephen Street in the Stockbridge area of the Scottish capital, on Tuesday, 21 May. It is the evolution of Wages’ Michelin-starred restaurant of the same name that opened in San Francisco in 2018. In 2023, he decided to close Avery San Francisco and move the restaurant across the Atlantic, having fallen in love with the Scottish capital on a family holiday the year before. Prior to opening Avery, Wages honed his craft at some of America’s best restaurants, including The French Laundry, Benu, Saison and Atelier Crenn. His 15-course tasting menu will change regularly to celebrate the best seasonal ingredients, with a particular focus on Japanese cooking techniques, combining menu mainstays from San Francisco with new creations inspired by Scottish produce. Signature dishes will include tortellini in brood (handmade tortellini filled with a broth of cultured butter and mushrooms, served in a broth infused with roasted garlic, burnt onion butter and chives); Æbleskiver (a Danish pancake filled with Scottish spider crab, grilled Swiss chard and roasted garlic); and live scallop with cherry vinegar, preserved cherry blossoms and raw sesame. There will also be a Champagne-focused wine list featuring French, Italian and Californian wine, alongside an extensive sake selection.

 

Bryn Williams to open restaurant at North Wales theatre: Chef Bryn Williams is to open a restaurant at Theatr Clwyd in North Wales. Williams will oversee the entire food and drink offer at the venue, which is Wales’ biggest producing theatre. Williams has been chef-patron at Odette’s in London since 2008. He also runs Porth Eirias, a beach-front restaurant, cafe and bar at Porth Eirias in Colwyn Bay on the North Wales coast; The Cambrian in the Swiss Alps; and oversees the food at The Touring Club in Penarth. Both Porth Eirias and the Touring Club have been awarded the Michelin Bib Gourmand. Williams said: “I am thrilled to be returning home to my native Wales, to work in partnership with Theatr Clwyd, an organisation I have known and loved since being a child growing up locally. I can’t wait to share my culinary passion for our distinct and dynamic region and its produce with my community.” Liam Evans-Ford, Theatr Clwyd’s executive director, added: “We are deeply excited to be working in partnership with Bryn on our food and drink offer at Theatr Clwyd – including restaurants, bars, and in all our event and retail spaces. We always aim to work with people who are world class at what they do, who share our values, and who have strong links to our locality. Bryn delivers on all these, and we look forward to working with him to make Theatr Clwyd known as a food and drink destination, as well as a venue for world-class culture and community work.” The new restaurant will open in 2025. The theatre has been undergoing major development but has remained open throughout the project.

 

Market Halls hires Olivia Reid as head of food: Olivia Reid, formerly of Sessions and Black Rock Restaurants, has joined Market Halls, the London food market hall operator, as its new head of food. Reid joins Market Halls, which operates three sites across the capital, after more than three years at Sessions, the growth platform for original food brands, including the past 16 months as its director of food and beverage. Previous to that, she spent two years as general operations managers at the Black Rock Restaurants. The Gees Court-backed Market Halls – which operates sites in London’s Oxford Street, Canary Wharf and Victoria – said last September that it plans to open an average of two or three new sites per year over the next five years, in major UK cities and regional hubs, with target cities including Birmingham, Brighton, Bristol, Liverpool, Leeds, Cardiff, Manchester, Glasgow and Edinburgh. Market Halls’ revenue increased 155% to £22m in the 12 months to July 2023 compared with £8.6m the year before.

 

Better burger concept Gourmet Burger Club set to make London debut: Better burger concept Gourmet Burger Club is set to make its London debut with an opening in The Strand, Covent Garden. Husband-and-wife team Mehdi Rizvi and Sana Zehran opened their first site, at 109 High Street in Banstead, in 2021, which was followed by a second, at 27 Oakdene Parade in Oakham, in January. “We are excited to announce that we are soon coming to London,” the company posted on social media. “Spreading the love for freshly handcrafted gourmet burgers!” Rizvi added: “Expanding our business to a landmark London location – The Strand, Covent Garden.” Rizvi is a director at Mountever UK, a business that has managed retail franchise for Shell UK oil products since 2009, with Mountever Foods established in 2018 to develop food and beverage businesses. Two years ago, he became the first UK franchisee for France-based Thai street food brand, Pitaya. Its UK debut site at 419-420 The Strand is now listed as permanently closed.

 

Bread Ahead launches academy to find ‘next generation of professional bakers’: Independent bakery and baking school Bread Ahead has launched the Bread Ahead Academy, a comprehensive six-month apprenticeship-style baking course designed to create the “next generation of professional bakers”. The company, which operates eight sites in and around London and three in the Middle East, said the new programme combines classroom theory with practical bakery experience, providing students with the essential skills and confidence to advance their baking careers. Bread Ahead said the vocational course appeals to a wide range of applicants, including those seeking a career change, high school graduates, or anyone with a keen interest in baking who desires hands-on training and a curriculum-led programme in a professional bakery setting. In its inaugural launch, Bread Ahead is offering a pilot academy free of charge to six selected candidates. Applications for the pilot will open on Monday, 13 May and close on Sunday, 26 May, with the course beginning on Wednesday, 4 September. Matthew Jones, founder of Bread Ahead, said: “The Bread Ahead Academy represents a significant evolution in our teaching journey. We are thrilled to offer this apprenticeship programme to a new generation of bakers, providing them with the necessary tools and experience to go on and excel in the industry.”

 

Wingstop opens in Merry Hill: Lemon Pepper Holdings, the company behind the rollout of Wingstop in the UK, has opened a new site for the US brand, in the Merry Hill shopping centre in the West Midlands. The 2,650 square-foot unit on the upper mall of the centre is Wingstop UK’s 45th UK site and offers 70 covers. Its menu features wings, tenders, burgers and sides including its recently launched voodoo fries. Its new milkshakes, freestyle fizzy drinks and Camden Town Beer are also available alongside its churro selection for dessert. Tom Grogan, co-founder of Lemon Pepper Holdings, said: “We’re so excited to have opened at Merry Hill, continuing our rapid UK expansion journey. Since bringing Wingstop to the UK in 2018, our mission has always been to serve the world flavour and we are hugely excited to introduce our unique flavour experience to the Merry Hill community.” Wingstop UK is on track to open 15 sites this year and sees potential to grow to more than 300 sites here in the long term.

 

Mayfair Chippy set to start expanding again with second London site: Mayfair Chippy, the London fish and chip shop concept, is set to start expanding again by opening a second site, in Knightsbridge. The concept – which was founded by Pete Taylor, Jamie Jones and George Hammer in 2014 – is launching in Brompton Road. The new venue will also have two private dining areas. The concept offers dishes such as the fish finger butty, lobster macaroni cheese, battered prawns, kedgeree scotch eggs alongside the more traditional fish and chips, reports Hot Dinners. The original Mayfair Chippy is in North Audley Street. The business also previously had sites in Clapham and the Minories, but these closed in 2019 and 2021 respectively.

 

Jones & Sons to open second London site: British restaurant and cocktail bar Jones & Sons is to open a second London site, in South Woodford. The concept, launched by Andy Jones in 2013, is opening the venue in the former Elmo's Pizza premises in High Road. Spanning two floors, downstairs will feature an open kitchen with a chef's table, a cocktail bar and a function room while upstairs there will be dining and another bar space. There will also be a new garden terrace. The kitchen will be headed by Kieran Hope, who has been head chef at the debut Jones & Sons site in Dalston from the start. The menu will include crab tagliatelle with chilli and spring onion, and honey miso cod with apple dashi. Jones & Sons’ Saturday brunch and Sunday roast will also be available. Jones told Hot Dinners: “It may sound cliché, but there's something special about seeing people relax into their seats, knowing they’re in for a memorable experience. Whether it’s a romantic date, a casual catch-up with friends, indulging in a Sunday roast with all the trimmings and wine, or letting loose over brunch, I want everyone to feel welcomed and cared for at Jones & Sons, South Woodford.”

 

SSP Group opens two new bars and restaurants at Cardiff airport: SSP Group, the UK operator of food and beverage outlets in travel locations worldwide, has opened two new bars and restaurants at Cardiff airport. Y Castell and Tap & Brew Craft Beer and Kitchen have launched in the airport’s new look departure lounge. Y Castell is a modern bar and restaurant showcasing iconic landmarks around Cardiff and Wales. The venue serves a curated menu focused on traditional Welsh flavours made with locally sourced ingredients. Next door sits Tap & Brew Craft Beer and Kitchen, which offers Welsh beverages, including beer by Tiny Rebel, along with other premium local brands and is accompanied by freshly made gourmet hot dogs. Cathy Granby, business development director of SSP UK and Ireland, said: “Opening Y Castell and Tap & Brew is a significant development in our offering at Cardiff airport. Y Castell is the only one of its kind as part of our focus on offering local hospitality at key locations across the UK. Along with Tap & Brew, we now offer something for everyone and a final taste of Wales before they fly.” Meanwhile, SSP has appointed a new managing director to lead its business in The Netherlands. Alice Theunissen joins the company from La Place Restaurants, where she served as managing director for more than two years, having previously worked in leadership roles at brands including Starbucks and New York Pizza. Theunissen said: “I’m thrilled to be joining SSP at a time of growth for the business. I’m looking forward to working with the local team and wider global leadership to build on the solid foundations of SSP in The Netherlands and ensure we are the leading food travel company in the country.”

 

Mindful Chef receives King’s Award for Enterprise: Healthy recipe box service Mindful Chef has been recognised for its excellence in sustainable development with a King’s Award for Enterprise. Founded in 2015, Mindful Chef offers one-person, two-person and family recipe boxes, and also caters for vegan, vegetarian, flexitarian and pescatarian diets. To date, Mindful Chef has delivered more than 30 million meals to in excess of 400,000 customers across the UK. Mindful Chef became the first recipe box company to certify as a B Corp in 2018. Re-certifying in 2022, the brand increased its score by 33%, which put it in the top 3% of food B Corps globally. Mindful Chef has also reduced its carbon intensity by 15% since 2020. Co-founder Myles Hopper said: “We’re so honoured to be recognised with this award. From the moment Mindful Chef was born, we wanted to push ourselves to do business the right way, balancing our purpose while building a profitable business. And it’s been so important to us to maintain our sustainability focus, ethics and values as our team has grown over the years. Our ethos on sustainability flows through every corner of our business and we can’t thank our team, community, suppliers and partners enough for being part of this journey.”

 

Hertfordshire fried chicken concept opens second site, eyes further expansion: Hertfordshire fried chicken concept Peckers has opened a second site and is eyeing further expansion. The original Peckers is located at 25 John Barker Place in Hitchin, offering dine-in and delivery. It has now opened at Kenilworth Close in Stevenage, featuring a more relaxed seating area, touchscreen order units and serving alcohol. Rishi Chandarana, who co-owns the concept with his brother Sanjay, told The Comet: “We're super excited to serve Stevenage and its surrounding areas. Effectively, we wanted this one to have more of a Nando’s vibe, so it’s not too boozy but we've included a drinks licence so customers can have a few drinks with their meal. It’s slightly bigger than the Hitchin site, there’s far more covers in here and it’s a separate area. I would describe Hitchin as our express takeaway site. Stevenage is ever so slightly bigger, so people can come in and enjoy themselves for an hour or so. You can still tell it’s Peckers, it’s still very much part of the concept, but we see it as a restaurant here as well as the takeaway and delivery side. It’s a different side of Stevenage as well, slightly closer to Hertford. If a site does come up in Stevenage Old Town, it would be great to position ourselves on that side as well. The great thing is, having a restaurant area, we can see ourselves being planted within town centres in the future.”

 

Popeyes UK to launch in Leeds today with delivery kitchen opening: Popeyes UK, the US fried chicken quick service restaurant brand backed here by TDR Capital, is to make its debut in Leeds today (Wednesday, 8 May), with the opening of a delivery kitchen site. The brand will be available for delivery throughout Leeds city centre via ordering directly through the Popeyes website, on Uber Eats or Just Eat. Popeyes will open the delivery kitchen in Wortley Moor Road, and it marks the brand's fourth delivery kitchen opening in 2024, and its 48th location since landing in the UK in November 2021. Last month, Propel reported that Popeyes UK had reached £100m-plus annual sales since its launch here. The business plans to double its estate in 2024, opening more than 30 new locations by the end of the year.