Creams co-founder – new seafood concept could be even bigger, targets 50-70 stores in five years with second site to open this summer: Creams co-founder Balal Aqil has told Propel his new seafood concept could be even bigger than the circa 100-strong dessert brand he helped bring to life in 2008. Having sold his shareholding in Creams in 2021, Balal has since been working on a family and young person-friendly seafood concept. The first Shrimp Shack launched in Streatham, south London, in December, and Balal has targeted 50-70 stores in five years, with a second site to open this summer. “We noticed a gap in the UK market whereby you’ve got your basic fish and chips or very high-end seafood restaurants and nothing in the middle,” Balal told Propel. “We done a bit of research, travelled around a bit and found some amazing concepts in South Africa, and we’ve created fusion flavours that are new to the UK market. We wanted to go for a multi-ethnic, multi-cultural demographic and Streatham fits the bill. The unit we took over has seen four brands take it on and close over the last two years, but they were all the same usual burgers and chicken, whereas we’ve got something a bit different. We had a projection of what we wanted to do – we smashed that in the second week, and it has grown and grown since then. I think Shrimp Shack can be even bigger than Creams – it’s different food altogether so we’re not competing with the steak, chicken or burger brands. It’s a niche product and the flavours are good, our reviews speak for themselves and we’re getting a lot of repeat customers. We could definitely franchise it but at the right time, we’re looking to open a few more company-owned stores first as we want to get into some different demographics and move into the Home Counties. We want to get one in Essex, one in Kent, and see how we build from there if it works. We’re looking at multiple locations in the next three to five years up and down the country. We’ve got the model and we’ve learnt the dos and don’ts through growing Creams. It will be a massive roll out plan using distressed restaurants that have shut down that landlords are looking to fill, which makes the process very quick. We’re currently reaching out to landlords and also happy to be contacted from them as well. I reckon we will get to 50-70 stores in five years. If we find the right franchisees and their Ebitda is positive, we will let them crack on and do the roll out. We’ve got a few heads of terms we’re negotiating at the moment in good locations close to us, and if all goes well, we should have a second store open in the next few months.” In terms of where Shrimp Shack will be placed in the market, he added: “It’s something completely different to what the UK market has as the moment. There’s lots of seafood concepts out there but they appeal more to the older generation, not so much for young families and teens. We’ve got a lot of connections and a good network built from my Creams days but with Creams it was a lot easier – you’ve got all your components and just mix them together, with no major cooking line or trained chefs.”

 

Next Who’s Who of UK Hospitality to be released on Friday, 24 May featuring 872 companies: The next Who’s Who of UK Hospitality will be released to Premium Club members on Friday, 24 May, at midday. Another 11 companies have been added to the database, which now features 872 companies. This month’s edition will also include 42 updated entries. The companies, listed in alphabetical order, will have their most recent results reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Premium Club members also receive access to five other databases: the Multi-Site Database, produced in association with Virgate; the New Openings Database; the Turnover & Profits Blue Book; the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. All Premium Clubs members will be offered a 20% discount on tickets to Propel paid-for events including Social Media for Profit (18 July), the Talent and Training Conference (1 October) and Restaurant Marketer and Innovator (two days in January 2025). Operators that are Premium Club members are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club members receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club members will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. Premium Club members also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

UKHospitality calls for sector businesses to be ‘unshackled’ after stats reveal industry vacancy levels 15% higher than pre-pandemic: UKHospitality has called for sector businesses to be “unshackled” after the latest statistics revealed industry vacancy levels are 15% higher than before the pandemic. There were 107,000 vacancies in hospitality in the quarter to April 2024, according to the Office for National Statistics, which is 15% higher than pre-pandemic levels of 93,000. Wages paid in the sector increased by 9.5% in March 2024 – driven in part by ongoing wage inflation, the sector’s focus on recruitment and retention and some business implementing April wage increases early – the trade body said. “These figures demonstrate a labour market that is out of sync with the positive economic news seen elsewhere, particularly GDP increasing,” chief executive Kate Nicholls added. “Hospitality businesses are investing heavily in their people, with wages up almost 10% in the last year, but the lack of movement in vacancies shows the need for the sector to be unshackled in other areas to free it up to invest and drive economic growth. Rebalancing and reducing the sector’s cost burden must be a priority because we’re continuing to see money earmarked for business investment diverted into simply paying the bills. There is appetite out there to invest. Hospitality businesses want to spend money on the future, but they need to be freed up financially to do so. I hope the government recognises the potential hospitality holds and its unique ability to help the nation achieve its economic goals.”

Pizza restaurants see market share shrink as burger brands experience growth, city lunch spots and high-end coffee shops struggle while on-the-go bakeries thrive: Pizza restaurants have seen their share of the UK market shrink over the past four years as consumers look to alternative fast-food options, with chicken shops benefiting, according to new analysis from digital advertising platform Cardlytics. Burger restaurants also experienced growth as consumers were attracted by affordability without sacrificing an upscale environment, Cardlytics’ State of Spend report found. Cardlytics analysed spending trends from more than 20 million UK bank accounts from 2021 through to 2024 and also found that city lunch spots and high-end coffee shops have struggled while on-the-go bakeries have thrived. The report said despite pizza restaurants struggling to maintain their market share, they experienced an 11% rise in average transaction, with these figures rising to an average of 21% for chicken shops. With a 13% drop in visits to casual dining restaurants over the last year, and an 11% drop seen by upscale restaurants, burger brands have seen a 17% rise in transaction volume over the last year. City lunch spots saw average customer spending up 5% but a reduction in the number of visits by 9%, driving overall spend down by 5%. High-end coffee shops experienced a similar trend with a 14% drop in visits – a higher figure than the 9% drop experienced by branded coffee shops. However, the on-the-go bakery saw a 4% rise in total customer spending, alongside a 1% increase in transactions across the same period.

 

NTIA appoints first night-time economy ambassador to Bradford as part of new partnership: The Night Time Industries Association (NTIA) has appointed a first night-time economy ambassador to Bradford as part of new partnership. It has partnered with Bradford at Night, an organisation dedicated to bolstering the local economy through collaborations within the evening and night-time sector. As part of this collaboration, Elizabeth Murphy, the organisation’s managing director has been appointed as the first NTIA night-time economy ambassador for the city. “We are delighted to formalise our partnership with Bradford at Night,” said NTIA chief executive Michael Kill. “This collaboration signifies our dedication to supporting and nurturing the night-time economy in Bradford, ensuring it thrives as a vibrant and inclusive space for all.” Murphy added: “I am honoured to serve as the NTIA night-time economy ambassador for Bradford. I am committed to working closely with NTIA in my role as managing director of Bradford at Night, and alongside other stakeholders to promote a safe, diverse, and flourishing night-time economy that benefits everyone in our community.” Propel reported last week that Belfast is set to appoint its first night time czar, with applications open until Monday (20 May). London (Amy Lamé), Manchester (Sacha Lord) and Bristol (Carly Heath) all have night czars, while Edinburgh is also in the process of appointing one.

 

Job of the day: COREcruitment is working with a premium restaurant concept that is seeking a head sommelier. A COREcruitment spokesperson said: “As this is for a new site opening, you’ll have the freedom to build your own wine list from small and interesting suppliers and provide exquisite pairings in a premium setting. Engaging with customers is essential for this role and therefore enjoyment in delivering the highest levels of service is essential. Previous experience in a sommelier position, preferably within a premium environment will be required, along with WSET level 3 minimum or equivalent sommelier qualifications.” The position is based in London and the salary is up to £70,000. For more information, email max@corecruitment.com.

 

Marston’s CEO – ‘local pub segment is buoyant and will be lucrative for those who get it right’: Marston’s chief executive Justin Platt has told Propel that he believes the local pub segment “is buoyant and will be lucrative for those who get it right”. Speaking following the company’s interim results, where it reported like-for-like sales were up 7.3% and “outperformed the market”, Platt, who joined Marston’s in January from Merlin Entertainments, said he believes the business would benefit from having a branded format and it expects to outline the next stage of its plans in the autumn. He added: “I see a lot of opportunity for the business – there has been a huge shift in spend to the suburbs, which is where 90% of our sites are. The local pub market is buoyant and will be lucrative for those who get it right. We have strong fundamentals to build on. We’ll look to drive that consumer demand by making sure there is a good food and drink offer, excellent customer service, friendly atmosphere and an innovative menu. That’s our focus, and we have a relentless drive to deliver that. My obsession is customer service, so our focus is to continue improving that while driving down the cost base and further increasing operating margin. We’ve got a very well invested estate. We’re looking to hold an investor day in the autumn where we’re outline our next steps, as that will give me time to assess the business further. While a lot of things are working well, there may be areas where we need to make changes, and also where we see an opportunity to evolve the business. A branded format/concept is an interesting one, but I think it’s something that we would benefit from.” Platt said the focus was on its existing estate, which he believes “has the right balance”. He added: “Our retail partnerships are performing very well and we’re seeing good demand from applicants. I like the balance the business has with it being 30% core managed, 55% retail partnership and 15% leased and tenanted – I think that’s right.” Marston’s has also seen “promising” improvements in guest satisfaction, with its Reputation score improving from 750 to 787 in the past year, which Platt said shows “we’re heading in the right direction”. Reflecting on his first few months in the industry, Platt said: “I’ve always loved going to pubs and now I’ve got a real excuse. There’s a lot of similarities between the industry and other consumer-facing businesses I’ve worked in, but one thing is clear – the pub is part of the fabric of British society.” Looking ahead, he added: “Our work to simplify the business continues. Our operational progress is particularly pleasing and that has allowed us to increase margin. I’m very optimistic about the second half of the year – consumer demand is there, and we’ve invested a lot in our gardens. I’m looking forward to a great summer with the Euros – fingers crossed that England and Scotland do well.”

 

Greggs CEO – we continue to find compelling opportunities on the high street: Roisin Currie, chief executive of food-to-go operator Greggs, has said the company “continues to find compelling opportunities on the high street”, despite highlighting its growth in areas including travel hubs and supermarkets. In its update for the first 19 weeks of 2024, Greggs said it has opened 64 stores so far this year (while closing 37, including 23 relocations) – including launching sites at Embankment underground station in London, four shops with Tesco and three with Sainsbury’s (including two petrol station locations). The company said it remains confident in achieving 140-160 net openings for the full year, and that a “strong” pipeline includes several further opportunities with supermarket groups. Speaking following the update, Currie said: “We continue to move on both [areas]. Retail parks, petrol forecourts, transport hubs and supermarkets remain key areas of our growth strategy, but we continue to find compelling opportunities on the high street.” Currie said Greggs is keeping its pledge not to increase prices this year under review “week to week and month to month” as the “landscape changes constantly” but there are no current plans to change it. She also reiterated that a “small team” continues to look at options for international growth, but it remains, at the moment, a “research project” in which the company is “trying to understand more” about what would work in different markets. Currie also said Greggs had “taken learnings” from the tech outage that led to the temporary closure of some stores earlier this year – with an emphasis on “spotting things and fixing them before they happen” – but insisted it was a “very small outage with little impact” on trading. In the update, Greggs reported 7.4% like-for-like sales growth in the period as revenue increased to £693m (2023: £609m) in its company managed shops – driven by delivery, evening trade and increased use of its app. Currie added that it was a “very strong trading performance”, and the app “goes from strength to strength” and that the evening daypart “continues to be our strongest growth area”.

 

North west frozen yogurt concept aiming for at least ten sites by end of 2024: North west frozen yogurt concept Frurt is aiming to have at least ten sites open by the end of 2024. The business, founded in 2010 by Shaza and Syed Hassan, last month opened its new flagship store, located over 600 square feet in Washway Road, Sale, with an Oldham location next in the pipeline. Sale was site number seven for the company, with two in Manchester and one each in Whitworth, Bolton, Bury and Batley. Frurt launched a franchise offer last year and partnered with Andy Hulbert, of BeeSmart franchise consultancy. “We’re planning for the estate to be in double digits by the end of the year,” Hulbert told Propel. “We’re looking at 200 prime locations and looking to go into places like Leeds and Liverpool.” Frurt offers healthy, gluten-free frozen yoghurts, with vegan and dog-friendly options also available. It offers more than 50 toppings for its frozen yogurt, ranging from fresh fruit to sweets and chocolate.

 

Fazenda reports sales currently up 24% as full-year turnover hits record £27.3m driven by strong regional growth, looking at opportunities in London and mainland Europe: Premium casual South American operator Fazenda, which operates five regional sites across the UK plus one in London, has told Propel that sales are up 24% at the start of its financial year. It comes as the group reported revenue increased 34.4% to a record £27.3m for the year ending 31 March 2024. The business said it was also looking for opportunities within London and mainland Europe as it aims to expand. Fazenda said the performance was fuelled by the launch of its first London restaurant, in Bishopsgate, as well as strong regional performances. Its regional sites saw an increase in like-for-like sales of 13%, which it said demonstrated opportunity for growth for the business nationwide. Co-founder and managing director, Tomás Maunier, said: “It was a very challenging but rewarding year for us. Opening our first London site was a monumental step, particularly during a period marked by inflation rates double that of the consumer price index and notable wage hikes. Despite the pressures faced, we experienced a tremendously positive year across the board. The ongoing cost-of-living crisis has undoubtedly influenced consumer behaviour, yet our results demonstrate that Fazenda is resilient. I believe our commitment to value for money and quality resonates strongly with our guests, even in tough times.” Chief executive Terence Langley added: “We’re excited for what is to come. We’re close to posting a full year of sales in Bishopsgate and we’re actively looking for opportunities within London and mainland Europe. It’s a tough time for the industry at the moment, though we feel in good stead to look at the future positively.”

 

Pizza Hut entering burger market: Pizza Hut has announced that it is entering the burger market. The pizza brand described its new Cheeseburger Melt menu addition in the US as a parmesan-crusted thin crust melt folded and loaded with beef, applewood-smoked bacon, onions, mozzarella and cheddar, served with burger sauce on the side. Notably, the new menu item ditches the bun in favour of a crispy, thin crust. “Pizza Hut has cracked the code for what a cheeseburger should be: portable, crunchy, and oozing with cheese,” the company said. Lindsay Morgan, chief marketing officer at Pizza Hut, added: “As a brand known for exceptional pizza, venturing into the burger business is an exciting first for us.” The move is being aggressively promoted in the US, with delivery drivers being deployed to make appearances at certain fast-food burger brand drive-thrus, complete with a QR code displayed on their back windows to “scan for a better burger”. Those that scan the code will be entered into a competition to redeem a coupon for a free Cheeseburger Melt and Pepsi. The offer is available in a few markets where the largest fast-food burger brands are headquartered, including Chicago and Miami. 

 

Asma Khan partners with Boxooo in bid to ‘empower women through food’ in Saudi Arabia: Indian-born British chef, restaurateur, and cookbook author Asma Khan, who operates Darjeeling Express in London’s Carnaby, has partnered with food and lifestyle brand Boxooo in a joint bid to “empower women through food” in Saudi Arabia. In a partnership facilitated by Think Hospitality, Boxooo is launching soon in Jeddah, while Khan is currently in the country to deliver a keynote speech at the UK government’s Great Futures event, sharing a message of equity and empowerment. Khan will be the first official chef ambassador for Boxooo’s academy programme, giving people the chance to build the entrepreneurial skills and technical knowledge to develop their own restaurant or food business. A considerable focus of the programme will be female entrepreneurs, among other marginalised communities, with a specific programme just for female founders. The initiative is aligned with Vision 2030 – Saudi Arabia’s roadmap for economic diversification and global engagement – including the inclusion and empowerment of women, developing tourism and encouraging entrepreneurship in the food sector. Khan said: “The life experience of cooking for friends and family at home can become a career for a woman – all she needs is the support and training to transform herself from a home cook to a food entrepreneur. The journey of my restaurant, Darjeeling Express, is one such story and I want to encourage more women from every culture to transform their lives — to empower themselves by starting a food business”. Boxooo chief operating officer, Peter Bruun, added: “We’ve been working on the concept for a while now, so it’s incredibly rewarding to watch it coming to life, especially with the expertise and support of inspiring creators such as Asma. As our first couple of destinations in Jeddah take shape, we can’t wait to welcome guests and budding food entrepreneurs into the space very soon.”

 

Buns From Home to open 16th site next week, to be swiftly followed by at least four more: Buns from Home, the independent London bakery brand, will open its 16th site next week, which will be swiftly followed by at least four more. Earlier this year, the business grew its estate by 25% with three openings in the space of four weeks – in Marylebone, Hammersmith and Victoria. That rapid expansion is set to continue in the coming months, starting next week, according to chief executive Shereen Ritchie. “Our new home, number 16, in Charing Cross Road is coming along nicely, and it’s going to be a show stopper,” she posted to social media. “This time next week it will be open. Time flies when you’re baking over the world! To be shortly followed by Bond Street tube station, Holborn, Moorgate and More London Place. From six homes to 21 homes in just over a year, not bad, but the current pipeline suggests we can do better.” Ritchie was promoted from chief operating officer to chief executive in January, with the business saying at the time that it is planning to “amplify the rate of growth” of its estate in the first half of 2024.

 

Adam Handling to open second pub and second Cornish venture: Adam Handling will open his second pub and second Cornish venture next month. Opening on Tuesday, 4 June, The Tartan Fox is located between Newquay and Truro and is Handling’s second site in Cornwall, joining his restaurant and bar Ugly Butterfly in nearby St Ives. It also marks Adam’s second pub opening, following the launch of award-winning The Loch & the Tyne in Old Windsor in 2021. In keeping with his group’s zero-waste ethos, all produce will be locally sourced from in and around Cornwall, and Handling plans to cultivate homegrown ingredients from the pub’s garden space in the next growing season. The name of the pub is inspired by Handling’s Scottish roots and the location of the pub, which “much like a fox’s home, is a den to escape in the countryside”. The food offering will be similar to that of The Loch & the Tyne, which has a Michelin Bib Gourmand and three AA rosettes, with dining options ranging from casual snacks and pub classics to signature Handling dishes, with a touch of Scottish influence. Alongside a selection of sustainable cocktails and local beer, there will be an extensive wine list, showcasing wine from across the globe, as well as highlighting British excellence. Once known as Carvynick House, the building dates to the 1600s and was built as a marital home by the Tanner family. The Tartan Fox will seat 90 covers across two floors, which will include the bar, wine room, restaurant and two private dining rooms, as well as additional restaurant seating upstairs. The pub has an extensive garden area nestled in the Cornish woods, and Handling is also installing firepits to ensure year-round use, while the barn can be hired for weddings, parties and events for 100-plus guests. Handling said: “I’ve always loved Cornwall, so when this opportunity came up, it was one I just couldn’t refuse. Cornwall is one of the most beautiful places in Britain and it produces some incredible ingredients. It’s amazing to have the chance to combine the history of this stunning building with sustainable British food, made from local Cornish ingredients.”

 

Stonegate celebrates 50th cohort to graduate from leadership development scheme: Stonegate Group is celebrating the 50th cohort to graduate from its leadership development scheme. Since launching in 2012, 880 workers have completed the programme, with 658 deputy managers since promoted into a general manager role. The latest cohort saw 48 deputy managers from across the UK recognised celebrated at a graduation ceremony in Birmingham. Tim Painter, HR director at Stonegate Group, said: “I remember very well the excitement in setting up our first cohort in 2012, and it is incredible to see our 50th cohort of talented leaders complete the programme. At Stonegate, we are immensely proud of our continued commitment to invest in our people and support the next generation of hospitality leaders by giving them unparalleled career development opportunities as part of our bar to boardroom culture. The continued success of the Accelerator programme over the past 12 years is a real testament to this commitment; my congratulations to them all.” Last month, Stonegate celebrated the first cohort of development programme graduates representing all three of its business divisions. The nine managers were the first graduates of the company’s Aspirations programme – now in its 11th cycle – comprising its Pub Partners, Craft Union and managed pubs businesses. 

Jeremy Clarkson’s interest in acquiring Cotswolds pub confirmed: Jeremy Clarkson interested in acquiring a Cotswolds pub in order to champion British farming has been confirmed, reports the BBC. The Clarkson’s Farm star, who lives in the Cotswolds, hopes to run The Coach and Horses, which is opposite his Hawkstone Brewery and close to Bourton-on-the-Water. A new premises licence was recently approved for the pub on the Fosse Way – almost a year after Clarkson was first linked with the Stonegate-owned pub. Clarkson shut down claims from the parish council after he was accused of wanting to “create a party town”. Cotswold District Council granted a licence to the pub to sell alcohol from 11am until 11pm, seven days a week. Councillor Jon Wareing said: “As far as Jeremy Clarkson’s intentions with the pub are concerned, I understand he’s passionate about championing British farming, and one way to do that is to ensure a local pub serves locally produced food and drinks in a family atmosphere with affordable pricing.” The pub’s agent told a licensing meeting in February that they would like to let the pub to a new tenant. “It would have a really good food offer to encourage people to visit,” they said. “There would have to be significant investment.” It is understood that an investment of £750,000 is needed, as the pub is in a poor state “with a hole in the roof”. Clarkson is said to be interested in the pub after he was spotted with a film crew in the car park earlier this year. He is understood to have visited Gloucestershire County Council to discuss highways concerns for the site in March. Concerns have been raised by villagers that there may be a huge increase in traffic, if Clarkson were to take on the 18th century pub. Initial plans for events across the road have been withdrawn after they sparked concerns among residents. But Rob Grant-Smith, co-owner of the Broadlands Hotel, said: “It would be great if he were to get hold of the pub, he would have a big following going down there. He’s done good highlighting farming issues with Diddly Squat Farm, I wouldn’t object to it.” Hawkstone Brewery were approached by the BBC to comment on their plans to expand the site.

 

The Coffee House opens 22nd site and third in Stoke-on-Trent as it continues Midlands expansion: North west independent coffee shop The Coffee House has opened its 22nd site and third in the Stoke-on-Trent area as it continues its Midlands expansion. It has opened an 80-cover store at Castle Walk in Newcastle-under-Lyme, joining its other sites in the region at The Potteries Centre in Hanley and Longton Exchange shopping centre. “Already located in Hanley and Longton, we proudly announce our third Coffee House in the Stoke-on-Trent area,” the company said. “Nestled in the vibrant Castle Walk, Newcastle-under-Lyme, our 22nd store hosts a variety of seating options to accommodate up to 80 patrons, including external seating. Whether seeking a cosy corner to unwind with a favourite brew or gathering with friends for lively conversation, there’s a spot for everyone to enjoy.” Propel revealed exclusively earlier this month that The Coffee House is eyeing an estate of more than 80 sites after securing a £4m cash injection from the founder of investment platform AJ Bell, Andy Bell. The investment will help accelerate the growth of the business – founded in 2011 by brothers Chris and Stephen Shelmerdine – with plans to operate more than 30 outlets by the end of 2024.

 

Forza Win owners to open new tap bar concept at London’s National Theatre: Bash Redford and Michael Lavery, owners of Italian restaurant Forza Win in London’s Camberwell, are set to open a new tap bar concept at the National Theatre. Following the launch of Forza Wine at the theatre in September last year, Forza Taps will open on Monday (20 May) – a 60-cover terrace and bar located on Weston Terrace at the National Theatre. The space will be open daily serving on “tap” drinks, alongside an “Italian-ish” snack menu that is a “nod to the tradition of Forza restaurants”. The menu will feature seasonal summer dishes including courgettes, garlic and mint; tomato, basil and pork-grattato; and coppa and pickles. Having started it out as a supper club, Lavery and Redford opened a permanent restaurant for Forza Win in Copeland Road, Peckham, in 2012. That site closed in 2020 before moving to 31 Camberwell Church Street in 2022, taking over the former Church Street Hotel. Their first Forza Wine site opened on top of Peckham’s Market building in 2019.

 

Portfolio of four Glasgow pubs goes on the market: A portfolio of four Glasgow pubs, operating as Best Cellars, has been brought to market. Christie & Co has been instructed to sell The Vogue in Rutherglen, The Old Quarry Bar in Rutherglen, The Blackbull in the city centre and Brechins Bar in Govan as a package or separately. The Vogue Bar is a traditional bar and lounge while The Old Quarry occupies the ground floor of a tenement property. The Blackbull is centrally located in the High Street within Glasgow city centre, while Brechins Bar is positioned within walking distance from the Ibrox Stadium, home of Rangers FC. Brian Sheldon, regional director at Christie & Co, said: “Due to the current owner’s retirement, these four Glasgow public houses have been made available for sale either as a package, individually or any part thereof. The sites have been owned and operated as managed public houses for many years and are all currently freehold with individual managers in situ. They are being sold as going concerns and will be of interest to individual and regional multiple operators who are looking to add considerable barrelage to their existing stock.” Best Cellars was incorporated in 1997 and its current directors are John Cameron and Julie Bell.

 

Bobo Social set to open in Ealing for third site: London high-end burger and small plates concept Bobo Social is set to open in Ealing later this month. Propel first reported in May 2022 that the Mike Benson-led business was eyeing an opening at Ealing’s Filmworks scheme for its third site. Bobo Social will now open at 3-4 Filmworks Walk on Saturday, 25 May, joining its sites in Fitzrovia (2014) and Elephant Park (2020). The 120-seater restaurant, which extends to 160 seats through a summer terrace, also offers an open kitchen and seats at a long bar where guests can watch staff make their signature cocktails. A daily brunch menu will be available between 9am and 3pm and includes the Full Bobo Breakfast, alongside cold pressed juices made in-house. A later à la carte menu will include starters and sharing plates such as chilli salt squid, braised lamb croquettes and Devon crab tostada, while lighter options will include the warm goats’ cheese with Waldorf salad and Bobo’s smash burger.

 

Pakistani franchise restaurant concept Naafiah opens fifth site: Pakistani franchise restaurant concept Naafiah has opened its fifth site, in Bolton. Arshad Choudary has moved from London to realise his dreams of opening a restaurant and is behind the venue in Halliwell Road. Naafiah’s menu includes lamb karahi and grilled kebabs. Originally from Newcastle, Choudary moved to London before moving to Bolton just under two months ago. He worked as a chef in London but also had his own takeaway in Newcastle, which he sold to move so that his children could attend university in London. He told The Bolton News: “I have been doing it for 15 years making all kinds of Asian cuisine. Someone taught me in Newcastle, and I was there ten years, before I moved to London. Then I heard about Naafiah and I wanted to open here.” Naafiah also has restaurants in Blackburn, Burnley, Accrington and Preston.

Copthorne Hotels opens new pan-Asian restaurant at its London Kensington site: Copthorne Hotels has opened a new pan-Asian restaurant at its London Kensington hotel. Named after an iconic area in Singapore “filled with bustling streets and diverse culinary offerings”, Bugis Kitchen is located within Copthorne Tara Hotel London Kensington. The menu reinvents Singaporean heritage dishes and transforms them into modern Singapore cuisine known as “mod-Sin”. It will offer traditional Singaporean dishes such as laksa, Hainanese chicken rice and fried wontons but with a contemporary twist. Highlights of its wider menu include fried pork and prawn wontons in a spicy curry sauce; salt and pepper squid; and satay chicken in a sticky peanut sauce. Philip Bell, general manager at The Copthorne Tara Hotel, said: “Bugis Kitchen celebrates the fusion of tradition and innovation – from tantalising street food classics to contemporary interpretations of Singaporean favourites, each dish is crafted with the freshest ingredients and infused with the bold and aromatic flavours that define Singaporean cuisine.” Copthorne Hotels is the mid-scale brand of Millennium Hotels and Resorts, a global hospitality group with properties spanning four continents and 80 destinations – and which owns, manages,and operates more than 130 properties worldwide.

 

Team behind east London pubs to open residency-fuelled bar in Hackney: Emma Piggott and Jonathan Mercer, who are behind east London pubs The Prince Arthur in London Fields and The Plough in Homerton, are to open a new bar in Hackney that will be a host for chef residencies. You Call the Shots is launching in the former Silver Lining premises in Morning Lane. The plan is for the bar to be a host for residencies from both established and up-and-coming chefs, where they can “create their version of drinking food”. The drinks list will feature cocktails, beer and wine. A preview of what to be expect will be run at The Plough from Saturday, 8 June. Piggott and Mercer told Hot Dinners: “To celebrate our five years of our sites, we wanted to bring back some of our favourite past collaborations and give our pals a chance to shine. That’s the essence of You Call the Shots – it’s all up to you.”

 

Galgorm Collection left reeling by backdated near-70% rent rise for Belfast city centre restaurant: Belfast-based hospitality group Galgorm Collection has been left reeling by a backdated near-70% rent rise for one of its Belfast city centre restaurants, Parisien. A letter seen by the Belfast Telegraph was received by Parisien’s law firm at the end of last month from commercial property agents Osborne King, informing it of the increase. It’s understood the restaurant had been paying rent of around £60,000 but that a rent review which was due in July 2023 would now be applied, and backdated. “I hereby give you notice of the landlord’s intention to review the rent to a sum of £100,000 per annum with effect from the review date exclusive or rates and other charges,” the letter said. It’s understood arbitration between the parties could be an option to resolve any issues. Osborne King did not respond to a request for comment by the newspaper. Galgorm Collection acquired the unit, at the side of Belfast City Hall, in 2017, opening Cafe Parisien, now Parisien, later that year. Colin Johnston, managing director of the Galgorm Collection, said: “We’re absolutely taken aback by what amounts to an alarming annual rent hike of 66%, which will be backdated by almost a year. In an inflationary environment, we would have expected an upward increase but the magnitude of this has come without warning. Since covid-19, we’ve worked hard to build a sustainable recovery in the face of soaring overheads including energy, rates, food and labour and this is another huge additional cost.” 

 

Rusk & Rusk opens second The Spanish Butcher site: Independent restaurant group Rusk & Rusk has opened a second site under its The Spanish Butcher restaurant concept, in Edinburgh. The Galicia and Brooklyn influenced restaurant concept that started in Miller Street in Glasgow city centre has opened in North Castle Street in the Scottish capital. Rusk & Rusk, which also operates The Butchershop Bar & Grill in Glasgow, has opened the 90-cover restaurant promising “vibrant Spanish and Mediterranean-inspired flavours across an à la carte menu, married with the best homegrown produce from Scotland’s larder”, reports the Edinburgh Evening News. The Spanish Butcher in Glasgow was the first Scottish restaurant to be nominated in the Best Restaurant in the UK category at the GQ Food & Drinks Awards and won the title of Scotland’s Most Stylish Restaurant in 2018. 

 

Newcastle Indian street food restaurant to open second site: Newcastle Indian street food restaurant Thali Tray is set to open a second premises later this month. Thali Tray opened on the second floor of Newcastle's Bealim House in December 2022 having served its curries, naan, puri and pickles at Stepney Bank in Ouseburn. Now owner Josh Roberts has acquired the former Little Green vegan cafe premises in Helmsley Road, Sandyford, and it will be split between Thali Tray and Kaapi Café, an Indian-inspired café and takeaway. The premises will have outdoor seating. There will also be Indian-inspired cocktails such as a dirty chai martini and clarified mango lassi pina colada accompanying the food menu. Roberts told Chronicle Live: “We've developed a new market in the city for ourselves but a lot of our old customer base is predominantly around that Ouseburn, Heaton, and Sandyford area. So when this site came out it was almost too good of a mix of what we needed. We want this to be almost the refinement of what the Thali Tray experience is. We feel like we've got a good grip on what the food offering should be, but this will be a bit more Indian-inspired front of house and beverage menu. It's almost a moving with the times kind of next step.” The new site will open on Sunday, 26 May.