McDonald’s CEO – Certainly work to do in the UK, we need to have better marketing there: Chris Kempczinski, chief executive of McDonald’s, has said that the brand has work to do in the UK, where the consumer is under pressure, especially families. McDonald’s yesterday (Monday, 10 February) reported global like-for-likes were up 0.4% year-on-year in its fourth quarter ending 31 December 2024 but that the UK saw a sales drop. Kempczinski told analysts that the two international markets that the company is “spending the most time thinking about right now” are the UK and Australia, saying both are “challenged markets” where “frankly, we’re not performing to our full potential”. On the UK, he said: “It’s one that historically has performed quite well for us, been one of our strongest performers. I think what we’ve seen in the UK is certainly the consumer there is under pressure. There’s a cost-of-living issue that exists in the UKthat is putting pressure on the low-income consumers consistent with what we’ve seen in the US. That's also putting pressure on families. We have a very big family business in the UK. That has impacted us as families are looking to economise. And you have a very strong local competitor there who’s been very aggressive from a value standpoint, particularly on breakfast. And so, you put all those things together, and we’re not seeing the UK business perform certainly at a level that we’re used to historically. That said, we understand what needs to go in place, and there’s been a lot of work with our local franchisees there to do that. It goes to making sure that we have a strong savers platform. That’s something that’s been in the market for quite a while. We’ve introduced a £5 meal deal similar to what we have in the US, and there’s also been a focus on the Happy Meal program to re-engage that family business. I think paired with that is we need to have better marketing in the UK. We frankly didn’t have the level of marketing execution in the back half of last year that we’re used to, and that’s one of the big priorities for us as we head into 2025. We’ve got to get that marketing kicking in so that we have this one-two punch of being competitive on value, which I feel very confident we now have in the UK, but you’ve got to be able to pair that with strong marketing and strong food innovation that can give you that sort of full margin balance. We’ve run this playbook, many of the things I’m describing were the same issues we faced in France. The progress and the momentum we’re seeing in the French business now is what gives us confidence that we’ll be able to get to the same place in the UK, but there is certainly work to do in the UK.” McDonald’s UK features in the Propel 500 report, an unparalleled resource that profiles the UK’s leading hospitality operators ranked by turnover – which is available now. This comprehensive report provides more than 90,000 words of analysis, delving into company histories, leadership structures, site numbers and financial performance, making it an essential resource for industry professionals. A list of the operators included can be discovered now by visiting the Propel 500 page on Propel’s website. The guide is delivered in two parts: an introductory PDF, featuring deep dives into the top 25 companies and 6,500 words of insight from Propel’s expert writers, and a fully searchable Excel sheet, offering easy access to all the data. Key highlights include Mark Wingett’s exploration of mergers and acquisitions shaping the Top 500’s future, Tim Street’s view of the UK’s franchise market, and Phil Pemberton’s insights into experiential leisure as a hospitality cornerstone. Katherine Doggrell examines developments in UK hotels, while Mark Bentley, business development director at HDI, identifies emerging growth sectors, and Maria Vanifatova, founder of Meaningful Vision, analyses trends in quick service restaurants. Propel 500 is available now for £595 plus VAT. Existing Premium Club members can purchase it for £395 plus VAT. Premium Club members will receive the report for free on Friday, 28 February at 9am. Order the Propel 500 report today by emailing: kai.kirkman@propelinfo.com.

Sponsored message – full speaker line-up revealed for Northern Restaurant & Bar: The north’s number one hospitality event, Northern Restaurant & Bar, has announced its full keynote and demo programme ahead of the show on 11-12 March at Manchester Central. As always, NRB25 will offer a dynamic schedule of keynotes, panel discussions and live demonstrations, highlighting some of the most respected names in the hospitality industry. The line-up includes speakers from prominent brands including Roy Ellis, chief executive of Mission Mars, Christian Townsley, co-founder of North Bar, Amber Wood, managing director of New World Trading Company, Simon Potts, chief executive of The Alchemist, Kate Nicholls, chief executive of UKHospitality, Laura Harper-Hinton, co-founder of Caravan, Scott Grimbleby, chief operating officer of Turtle Bay, and many more. Meanwhile, in the Chef Live Theatre, notable chefs showcasing their culinary talents include Tom Barnes (Skof), Georgie Tamara Hewitt (Maya), Scott John-Hodgson (Solstice), Rosie Maguire (Higher Ground) and more. The full programme is available at northernrestaurantandbar.co.uk. Tickets for Northern Restaurant & Bar are free for professionals in the hospitality industry and allow access to all seminar and demo sessions. Click here to book a free trade ticket. If you have a sponsored story you would like to see featured in this newsletter position, email paul.charity@propelinfo.com.

 

Atis co-founders Phil Honer and Eleanor Warder to speak at first Propel Multi-Club Conference of 2025, open for bookings: Phil Honer and Eleanor Warder, co-founders of Atis, will be among the speakers at the first Propel Multi-Club Conference of 2025, which is open for bookings. Honer and Warder will discuss the creation and development of the London salad concept, and how a recent £8m funding round will mean that 2025 is set to a transformational year for the business. The all-day conference takes place on Thursday, 20 March, at the Millennium Gloucester Hotel in London’s Kensington. For the full speaker schedule, click here. Operators can book up to two free places per company while Premium subscribers who are operators can book up to four free places. To book, email kai.kirkman@propelinfo.com.

 

Premium Club members to receive two updated databases this week: Premium Club members will receive two updated databases this week. The latest Propel UK Food & Beverage Franchisee Database will be sent tomorrow (Wednesday, 12 February) at 12pm. The database will feature ten new additions plus updates to existing entries. The database now has 190 entries and more than 80,000 words of copy. Among the new entries are McDonald’s franchisees Kylu and Milestone Restaurants, and multi-brand franchisee Asghar Group. Premium Club members will then receive the next Turnover & Profits Blue Book on Friday (14 February), at 12pm. The database will feature 79 updated accounts and ten new companies, taking the total to 1,066. A total of 655 companies are making a profit while 401 are making a loss. The Blue Book is updated each month and ranks companies by turnover, profit and profit conversion, listing directors’ earnings for the past five years. Premium Club members also receive access to four other databases: the Multi-Site Database, the New Openings Database, the UK Food and Beverage Franchisor Database and the Who’s Who of UK Hospitality. All Premium Clubs members will be offered a 20% discount on tickets to Propel paid-for events including Excellence in Pub Retail (May 2025) and discounts on specialist sector reports such as the Propel 500. 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.

Chicken Cottage staff to be trained on spotting teen exploitation: Halal fast food company Chicken Cottage is to train more than 1,000 of its staff across London to spot signs of exploitation among its teenage customers. The Children’s Society, which is leading the project, said it believes criminals were sometimes targeting children at fast food brands to lead them into drug crime, money laundering or sexual activities. Most of Chicken Cottage’s sites are in London but there are also some in Leeds and Greater Manchester. Azam Hanipah, finance manager for Chicken Cottage, told BBC News that the aim was to “create lasting change and inspire action” and ensure it created “safe spaces” for young people. Mark Russell, chief executive of the Children’s Society, said: “This partnership isn’t just about training for staff – it's also about communities working together and stepping in. Chicken Cottage’s reach gives us the opportunity to alert thousands more people to the importance of keeping teenagers safe.” Staff will be trained to spot concerning behaviour such as youngsters travelling alone or appearing anxious or under the control of older individuals. The initiative builds on a previous project to encourage hotel managers to look out for and report signs of abuse and trafficking.

Job of the day: COREcruitment is working with a fast-growing business that is seeking a commercial director. A COREcruitment spokesperson said: “This is a high-impact role, responsible for driving commercial growth, identifying new revenue streams and developing innovative strategies to expand the portfolio. The commercial director will develop and execute commercial strategies to drive growth across all business areas, identify market opportunities and strategic partnerships, lead new business initiatives from concept to delivery, and build and maintain strong relationships with key clients, suppliers, and stakeholders.” The salary is up to £120,000 and the position is based in London. For more information, email marlene@corecruitment.com.

 

Mollie’s MD – ambition is to acquire two sites per year, Manchester opening will showcase the brand’s versatility: Matt Bell, the new managing director of budget motel concept Mollie’s, has told Propel the company’s ambition is to acquire two sites a year, and that its launch in Manchester will showcase the brand’s versatility. Bell recently joined Mollie’s, which currently operates roadside sites in Oxfordshire and near Bristol, from CitizenM, where he was chief hotel operating officer as the group grew to more than 30 hotels across Europe, the US and Asia during his tenure. He told Propel: “We’ve always seen the potential to expand Mollie’s across the UK, particularly around major cities. The opening of Mollie’s Manchester will showcase the brand’s versatility. While our roots are in roadside and diner culture, Mollie’s is about more than just location. Our guests seek a stylish, comfortable and exciting experience, with luxury touchpoints, great food, a cool atmosphere and incredible hospitality, all at a price that keeps them coming back. City centres are just the start, we see opportunities along the coast and in the countryside too. While the UK is our focus for now, our ambitions go beyond. We’ve seen strong opportunities in the market and built excellent relationships with developers. We’ve gained valuable insights from our Oxfordshire and Bristol locations, validating our roadside model through consistent year-on-year growth. We’re actively engaged on a number of acquisitions and our ambition is that we will acquire two sites per year, meaning a trajectory of lots more openings to come.” Bell said one his main focuses will be making sure the business “stays connected as a team”. He said: “Across the hospitality industry, external social, economic and political forces are always shifting and can have impact, but this is something brands must try to navigate with flexibility. One of my main focuses will be to ensure we stay connected as a team, driven by a collective purpose and clear vision of what the Mollie’s identity stands for and is defined by as we scale in size and geographical spread. We need to balance what is inherent tension between being opportunistic in search and delivery of growth, while simultaneously avoid getting drawn into new verticals that might detract from the core Mollie’s proposition.” Mollie’s is backed by a “strategic shareholder cohort” including majority shareholder Javad Marandi, who is also an investor in Soho Farmhouse in Oxfordshire, along with co-shareholders David Elghanayan and Darren Sweetland, who was formerly EMEA finance director of Soho House.

Neapolitan pizza concept Santa Maria secures new shareholders, plans four to six openings per year: Neapolitan pizza concept Santa Maria has told Propel it has “teamed up with some strong operators, among the best players in the game” as it looks to open four to six restaurants a year. It comes as the business, which was founded by Pasquale Chionchio and Angelo Ambrosio in Ealing in 2010, announced it will open a sixth site in London, in Paddington, on Monday, 24 February. Santa Maria, which also operates sites in Fitzrovia, Fulham and Islington, opened its latest site, late last year, in Station Parade in Kew, south west London. The co-founders told Propel: “Recently, we have teamed up with some strong operators, among the best players in the game, who have acquired shares of Santa Maria. That will help us, operationally and financially, to open four to six restaurants per year and launch new concepts. We will keep on working like we have done for the past 15 years: prioritising quality, making the best pizza we can, trying to open in more community-based areas, rather than high streets, and having the same ethical approach of when we started.” Located within the historic Frontline Club in Norfolk Place, the new Paddington restaurant will “seamlessly blend rich storytelling with Santa Maria’s signature Neapolitan hospitality, further cementing its place at the heart of London’s food scene”. 

Various Eateries – some of the well-publicised inflationary pressures are easing and things are beginning to stabilise: Various Eateries, the Hugh Osmond-backed business that operates the Coppa Club and Noci concepts, has told Propel that although it has been a tough few years for UK hospitality “there’s a sense that some of the well-publicised inflationary pressures are easing and things are beginning to stabilise”. Last week, the company reported it had a “solid” start to its new financial year and said the group is “steadily regaining momentum”. A spokesperson told Propel: “It’s been a tough few years for UK hospitality but there's a sense that some of the well-publicised inflationary pressures are easing and things are beginning to stabilise. The environment is still uncertain though, so our focus in 2025 will be on executing our growth strategy in a measured and sustainable way, making sure we stay disciplined on costs. The goal is to continue making steady progress, ensuring we’re well positioned to accelerate when the time is right. A big part of this will be developing our newer sites to maturity, growing sales and further improving conversion. We recognise the impact of the chancellor’s Budget, and like the rest of the sector, we are facing increased tax burdens. That said, we have a clear plan to mitigate this through a combination of smart pricing strategies, operational efficiencies and supply chain optimisations.” The company said its performance had been helped by “operational efficiencies and focus on service excellence alongside investment in the outdoor spaces across the estate, designed to increase all-weather use”. The spokesperson added: “These significantly boosted footfall despite wet weather over the summer months and are expected to continue to underpin the year-round appeal.” In terms of its site pipeline, they said: “There is plenty of opportunity out there for expansion on attractive terms and our cash position and strong balance sheet gives us plenty of flexibility to explore it. We plan to continue opening new sites but will adjust the pace of rollout relative to market conditions and only move forward where there’s a high degree of certainty of success.” On whether the company was still in a position to look at acquisition opportunities, the spokesperson said: “Acquisitions remain a part of our growth strategy. That said, we have many great opportunities today rolling out our two core formats, Noci and Coppa Club, which is our core focus.”

New schnitzel concept secures debut site, plans expansion of ‘express format’: Von Crumb, a new schnitzel concept, has secured its debut site in London’s Belsize Park, with plans to open further sites across the capital under an “express” format. The new concept, which is the brainchild of David Ben Meir and Or Yerushalmi, has secured a site in Haverstock Hill for an opening this spring. Ben Meir told Propel: “Or and I bring extensive expertise in hospitality, marketing and business innovation. Or has led the Vertigo Group internationally and founded Ladle, a premium street food brand in London. I come from a strong background in economics and business management, having founded several start-ups and brands. Together, our combined experience provides a solid foundation for delivering high-quality, hearty food in a relaxed, accessible environment. Von Crumb transforms the traditional schnitzel into an everyday delight without compromising quality. We will offer versatile dining experiences throughout the day: a daytime cafe serving coffee, juice and light fare; a lunch spot for quick or leisurely meals; and an evening venue for drinks and dining. Our focused menu will feature hearty schnitzels – plated, in a sandwich, or on a salad – alongside classic dishes, all served in a casual yet stylish, community-focused atmosphere. We plan to expand by opening ‘express’ sites in high-profile food markets around London, extending our reach to more food enthusiasts. Additionally, we are committed to continuously innovating our menu and services to ensure Von Crumb remains the go-to destination for both new and loyal customers.” Louie Gazdar, of DCL, acted on the Belsize Park deal.

 

Vagabond announces series of senior appointments as it gears up for growth: Vagabond Wines, which was acquired out of administration by Majestic last year, has announced four senior hires as it bolsters its leadership team to position the nine-strong business for future growth. The company said that the changes, a combination of promotions and new appointments, are designed to help Vagabond secure properties for new bars, successfully launch in new locations and attract new customers. Firstly, Vagabond has hired Jack Merrylees as its new head of marketing and PR, effective from 3 March. Merrylees joins the business from Balfour, where he served as group marketing and PR director across its winery and hospitality operations. Prior to joining Balfour, he spent more than ten years at Vagabond owner Majestic Wine, progressing to become head of content, brand and PR. Patrick Rummens has made a similar switch from Majestic to Vagabond, taking on the newly created position of head of property. Rummens spent nine years at Majestic in several property roles, serving as head of asset management since 2022. Vagabond has also promoted Sarah Cavill, who joined Vagabond in 2019 and opened its Monument, Shoreditch and Birmingham bars in her previous role as operations and openings manager, to head of operations. Cavill has 30 years of experience in the hospitality industry, spanning management roles at Browns Restaurants, Le Pain Quotidien and Villandry. Vagabond has also re-hired Phil Holby, who returns to the business as openings and operations manager. Holby’s hospitality career spans more than two decades at companies including Laurel, Regent Inns and Stonegate Pub Company and he joined Vagabond in 2022 but moved to Airport Retail Enterprises last year following the closure of Vagabond’s airport bars in Heathrow and Gatwick. Vagabond managing director Christobell Giles said: “The re-opening of our revamped bar in Battersea later this month is just the start of a pivotal year for us, and I can’t wait to introduce even more new customers to Vagabond’s knowledgeable, passionate teams, and our unique explore and self-pour wine bar experience.”

 

Junk Group lines up UK debut site for cookie concept Puffy and second smash burger location: Junk Group, the French-based business that operates four concepts across France, has lined up a UK debut site for its cookie concept Puffy, Propel has learned. Junk Group, which operates four Puffy sites in Paris, is to open a site in Old Compton Street, in London’s Soho, next to its debut Junk Burger site. The company, which told Propel last year that it could bring more of its formats here, was founded by Wissem Ben Ammar and Majed Mansour in 2013. Last September, it brought its smash burger concept Junk Burger to the UK, having launched it in 2022 and grown it to seven sites in France. Propel understands that Junk Group has also lined up a site in Marylebone, in St Christopher Place, for its second UK site for the smash burger concept. Mansour told Propel: “Our ambition for Junk remains the same: around ten locations by mid-2026. As for Puffy, we’ll wait for the opening to see how things go. If it performs as well as it has in Paris, we’ll look to develop it in the same way.” Last autumn, the company told Propel that after opening in London, “we do indeed plan to open several more locations in other trendy neighbourhoods across the city”. The founders added: “If London performs well, the idea would be to expand into other major UK cities like Birmingham and Manchester. For now, our priority is to establish Junk in the UK. However, the idea of bringing its little sibling Puffy is definitely tempting, but we’re taking it one step at a time.” A selection of Puffy cookies were made available at Junk Burger, which “allows us to introduce our customers to Puffy, but in a way that complements rather than overshadows the core Junk experience”. The founders said the group was also considering taking Junk Burger to cities like Copenhagen, Barcelona, Berlin and Tokyo and is also targeting expansion in the US and Middle East.

 

Axe-throwing operator Whistle Punks set to appoint administrators: Axe-throwing operator Whistle Punks has filed a notice of intention to appoint an administrator, as it looks to explore a rescue deal for the business, Propel has learned. FRP Advisory is understood to have been lined up as administrators for Whistle Punks, which operates four sites across the country – in Leeds, Bristol, Manchester and London’s Eastcastle Street. The company also previously operated a site in Birmingham. Whistle Punks was formed in 2016 by John Nimmons and Jools Whitehorn. In 2019, it secured £1.5m of new investment from Edition Capital.  

 

Padel-focused multi-sport and food and beverage concept Social Sports Society hires Tom Rooney as CEO: Tom Rooney, formerly of Lane7, Tomahawk Steakhouse and BabaBoom, has joined padel-focused multi-sport and food and beverage concept Social Sports Society as its new chief executive, Propel has learned. Rooney was previously operations director at Lane7 for two and a half years. He also spent four years as chief operating officer of Tomahawk Steakhouse and two and a half years as operations director at BabaBoom. He has also had stints at Gaucho and La Tasca. Last October, Social Sports Society closed a crowdfunding campaign after raising more than £300,000. The start-up, which was founded in 2022 and aims to “transform unloved land” across the country into multi-sport fitness hubs anchored by padel courts, had been looking to raise £250,000 via Crowdcube. Social Sports Society offered equity of 4.75%, giving the business a pre-money valuation of £5.4m. The funds will be used to expand its current sites and develop new ones. The company’s first location was a three-court community hub in London’s Wembley – set to be extended with a further 20 courts – which was followed by the opening of a ten-court venue in nearby Brent Cross. New sites in Stockport, Manchester and Birmingham are also due to open, with plans to also develop in Central London.

 

Mobile ice cream bar concept looking to launch first permanent locations as part of franchise growth: Mobile ice cream bar concept, Incredible Ice Cream Co, is looking to launch its first permanent locations as part of a growth plan through franchising. Founded in 2007 by Mike Fiddler, the business was acquired in 2023 as a first step into hospitality for Scott McLaren, former commercial director at household cleaning product business Libman Brands UK. Previously operating as just a mobile, event-focused business, Incredible Ice Cream Co now has bigger ambitions and has partnered with Paul Tough, managing director of Franchise Options and former operations and projects manager at Whitbread. “Plans are in place to expand into permanent locations to grow consumer reach,” Tough told Propel. “We’re pursuing a dual growth strategy: expanding the franchise network to introduce the concept to more consumers and establishing permanent ice cream bars within high-traffic, family-oriented locations like children’s activity centres and holiday parks. The first permanent location is expected to follow once the franchise network gains traction. Our long-term focus is on these family-friendly venues, and as franchisees will manage these sites, the estate size will grow organically based on demand and the scalability of each franchisee's operations. We’re seeking franchisees who are territory-focused and have the ambition to scale. They can start with single mobile sites and progress to managing multiple permanent ice cream bars within their territory. Events will also remain a key part of the business as it’s an excellent way to introduce the concept to new audiences, build awareness and drive growth.”

 

Gail’s adds to transport hub presence with third London station site: Fast-growing bakery brand Gail’s has further added to its transport hub presence in the capital with an opening at Liverpool Street station. Last December, the circa 155-strong business opened its first site in a major travel hub location – in London’s St Pancras station. The brand followed this up with an opening in London Bridge station, later the same month. Last month, Propel reported that Nick Ayerst, previously chief executive of Comptoir Group, was to join Gail’s as its new managing director. Ayerst, who will report into Marta Pogroszewska, who heads up parent company Bread Holdings, will join Gail’s at the end of March. The brand plans to open between 30 to 40 new bakeries this year, with further sites in the capital set to open in the coming weeks in Stoke Newington and Primrose Hill. 

Northern Ireland operator sees profit rise and turnover fall: Wine Inns, which is led by Patrick Hunt and runs bars and nightclubs in Belfast as well as operating a wine merchant business, saw its profit rise and turnover fall in the year to 31 December 2023. The company’s portfolio in Belfast includes Robinson’s Bar, The Belfast Empire, Cutters Wharf, The Chelsea, The Parlour, The Doyen, the Four Winds and Alibi. Pre-tax profit grew from £191,052 in 2022 to £416,138 off turnover of £12,713,947, which was down slightly from £12,740,412 in 2022.

 

Wingstop UK opens in Newcastle: Wingstop UK, which is backed by US private equity firm Sixth Street, has opened a site in Newcastle. The 3,800 square-foot restaurant at Eldon Square features 92 covers and has created more than 70 jobs. The opening adds to the brand’s other north east site, at the Metrocentre in Gateshead, which opened in December 2022. Wingstop UK currently operates 58 sites across the UK, employing more than 2,500 people, with more than 20 new locations set to launch by the end of the year. In December, Propel revealed Sixth Street had acquired Wingstop UK’s parent company Lemon Pepper Holdings for a price that is believed to be in excess of £400m.

 

North west McDonald’s franchisee reports ‘encouraging’ increase in turnover but sees margins hit by rising costs: North west McDonald’s franchisee W Liddy & Co has reported an “encouraging” increase in turnover in the year to 31 December 2023 but saw its margins hit by rising costs. The company, which is led by William Liddy and operates seven restaurants in the region, reported a rise in turnover from £33,439,359 in 2022 to £36,296,064. Pre-tax losses widened from £726,268 to £1,137,714. Dividends of £360,000 were paid (2022: £90,000). Liddy, who has been a franchisee for more than 30 years, said: “The increase in turnover for the year has been encouraging. However, the gross margins have reduced due to increasing food costs, labour rates and delivery charges. Turnover grew approximately 8.9%, which is broadly in one with inflation, whereas food and labour costs have increased by approximately 16.4% during the year. Overall, these factors have resulted in a 12% drop in gross margin. The pandemic caused a staff shortage, and when the labour market improved, extra staff were recruited to cope with higher levels of turnover. As a result, staff numbers increased from 817 to 961 during the year. Additionally, the cost-of-living crisis resulted in significant pay increases, meaning the labour cost increased by 13%, further eroding margin. Cash position shows a healthy year-end balance of £1.9m, a large decrease of £2.2m from the previous year.” Liddy’s daughter, Emma Vieira, is also a McDonald’s franchisee, operating one of her dad’s former restaurants in the north east under the Vieira Group.

 

North east cocktail bar concept Mother Mercy opens fifth site: North east cocktail bar concept Mother Mercy has opened its fifth site. The company has launched the venue in Chillingham Road, Heaton. Mother Mercy opened its debut site at the Cloth Market in Newcastle in 2019, and has since opened venues at Fenwick Newcastle, Café Mercy in Grey Street in the city, and most recently, Mother Mercy in Sunderland's Sheepfolds Stables. Mother Mercy co-founder Neil Donachie said: “This is an exciting new chapter for us at Mother Mercy. We’ve always loved creating spaces where people can connect over incredible cocktails, and Heaton feels like the perfect place, while staying true to the essence of Mother Mercy.” Last summer, Donachie told Propel he plans to open “multiple venues” in the north east in 2025 as he sees “significant opportunity” in the region.

  

Joint venture behind North Yorkshire wellness resort secures £22.8m loan to fund holiday lodges: A joint venture behind a new wellness resort being developed on the North Yorkshire coast has secured a £22.8m loan to fund holiday lodges at the site. The historic 19th century Raithwaite Sandsend Estate, located between the North York Moors National Park, and Sandsend beach on the outskirts of Whitby, is being developed as Saltmore by privately-owned construction and property development O’Shea Group and partner Galliard Homes. The £22.8m loan from OakNorth will see the development of 179 luxury villas, lodges and cottages at the 85-acre site. This next phase follows the reimagining and reopening of the estate’s two hotels, Saltmoore House and The Beach House, in November 2024, totalling 78 rooms and suites. Saltmoore House is also home to several eateries, including the hotel’s three restaurant offerings led by head chef Adam Maddock and Michelin-starred executive chef Tommy Banks. Stephen Conway, executive chairman and co-founder of Galliard Homes, said: “We look forward to welcoming guests to our new wellness-led sanctuary, located along the picturesque north east coastline. The Raithwaite Sandsend estate has a unique and extensive history, so it is our privilege to be breathing new life into the site, while preserving its historical significance to the region.”

 

Tequila and mezcal bar Hacha set to replace one south London location with another: Deano Moncrieffe and Emma Murphy are set to replace one south London location for their Hacha concept with another. The duo, who launched the tequila and mezcal bar concept in Dalston, east London, in 2019, opened a second site, in Brixton Market Row, in 2021. This site is now closing after the team decided not to renew the lease as Brixton Village itself is currently up for sale. However, as one set of doors close, another will open later this month with the launch of Hacha Bermondsey, at 157 Tower Bridge Road. Launching in partnership with Locke Hotels, it will open on National Margarita Day – Saturday, 22 February. Featuring almost 100 indoor covers, plus a further 40 on an outdoor terrace, it will offer new signature cocktails, quarterly fusion partnerships with leading restaurants, award-winning tacos from Brixton-based Nopalito, agave aperitifs and weekend brunches. Hacha will also introduce “The Agave List 2.0”, which integrates digital tasting notes and brand information recorded by Moncrieffe himself, which guests can access both in-house and through social media. Moncrieffe is also behind not-for-profit organisation Equal Measures, which provides tools for growth to under-represented BAME (Black, Asian and minority ethnic) communities within the hospitality industry.

 

Michelin-starred chef Graeme Cheevers set to open second restaurant: Michelin-starred Scottish chef Graeme Cheevers is set to launch his second restaurant. Cheevers will open Loma at the five-star Cameron House resort, on the banks of Loch Lomond, in April. The opening follows Cheevers and his team launching his debut restaurant, Unalome, in Glasgow’s Kelvingrove Street in 2021. The opening marks a homecoming for Cheevers, who previously worked at the resort under Martin Wishart more than a decade ago. Cheevers said Loma will offer a “refined, immersive dining experience that showcases the very best of Scotland’s natural larder, heritage, and culinary innovation” and that he will divide his time between the kitchens at both Loma and Unalome. “I am thrilled to return to Cameron House to create Loma,” he added. “This is an incredible opportunity to showcase Scotland’s finest produce in a destination that truly embodies our country’s elegance and spirit.” Cameron House managing director Will Oakley said: “We are delighted to welcome back Graeme and collaborate with him on this exciting new venture. Graeme began his Cameron House journey in 2009 as head chef, and his passion for exceptional cuisine, commitment to excellence, and deep understanding of the resort make him the perfect partner.”

 

Pair of north east sites let to Stonegate being marketed for just under £5m: A pair of pub/hotel investments based in the north east, which are let to the UK’s largest pub company, Stonegate Group, are being marketed for a combined sum of just under £5m. The sites are the Grey Horse in East Boldon, which has an asking price of £1,250,000 (8.5% net initial yield), and the Blue Bell Hotel in Middlesbrough, which has an asking price of £3,650,000 (9.0% net initial yield). Savills has been instructed to market the two sites on behalf of LondonMetric Property following the sale of several investments last year. The pair are let to Stonegate Group on leases expiring 2045 and rent reviews subject to five yearly annually compounded upwards only, in line with the retail price index.

Chef Giancarlo Caldesi closes his Belsize Park restaurant after less than a year: Chef Giancarlo Caldesi has closed his restaurant in London’s Belsize Park, north London, after less than a year. The star of the 2006 BBC documentary Return to Tuscany, who is also a regularly on shows including MasterChef, Saturday Kitchen and Sunday Brunch, opened Caldesi in the former Calici site at 29 Belsize Lane in April 2024. The venue was his second Caldesi restaurant in the capital, having opened the Marylebone original in 2002, and he has also operated Caldesi in Campgana in Bray, Berkshire, since 2007. “We have officially closed Caldesi in Belsize and are deeply grateful for the support and cherished moments shared with our guests,” Caldesi wrote on Instagram. “The Caldesi legacy of bringing authentic Italian cuisine to your table lives on at @caldesiinmarylebone and @caldesiincampagna. Con amore, Caldesi in Belsize.” Before Caldesi and Calici, the site was a pan-Asian restaurant called XO, and was previously the Belsize Tavern pub from the 1850s to 2006.