SushiDog gears up to open ‘landmark site’, plans a further eight venues in next 18 months including regional debut: Quick service sushi roll concept SushiDog will open its tenth site in London – and largest yet – later this month, and has told Propel it plans to open a further eight venues in the next 18 months, including a first regional launch. The business, which was founded in 2018 by Greg Ilsen and Nick Goldstein, will open on the former Notes Coffee site at 105 Tottenham Court Road on Tuesday, 29 April. Ilsen told Propel: “This is a landmark site for us and will be our largest to date, with more than 30 covers. We’re building our pipeline and we’re in discussions with landlords on multiple units. We expect to open a further eight sites in the next 18 months, with continued expansion in London as well as our first locations out of London. We expect to open our first travel hub site in 2025 too. Our existing estate is trading significantly ahead of budget and our like-for-like sales are more than 20% up on last year. We attribute our strong trading and growth to our exceptional head office team, management and team in the stores, who are laser focused on building SushiDog’s brand awareness and providing our customers with great food, service and value for money in an incredibly competitive market.” Goldstein said: “Greg and I have come a long way from packing a van back in 2018 and driving all our kit to Westfield to open site one. SushiDog has exceeded all our expectations.” Last November, the company opened on the former Hop site at 37 Coleman Street, a short walk from Bank station. Last year, SushiDog secured a further round of funding from investor Middleton Enterprises to aid its expansion plans. SushiDog is targeting a five-year growth plan of opening 30 sites. Last August, Propel revealed that Richard Morris, the former chief executive of Tortilla, the UK’s largest fast-casual Mexican restaurant brand, had joined SushiDog as a non-executive director. Morris said he believed that SushiDog can do the same in the grab-and-go sushi category that Tortilla did with burritos.

Panel about ways to evolve the customer experience to be held at Excellence in Pub & Bar Retailing Conference, open for bookings with 20% discount on tickets for Premium Club subscribers: A panel session about ways to evolve the customer experience will be held at the Excellence in Pub & Bar Retailing Conference. The all-day conference takes place on Wednesday, 14 May at One Moorgate Place in London and is open for bookings. The panel, which features Jonathon Swaine, managing director of Shepherd Neame, Charlie McVeigh non-executive director at the Revel Collective, Oisin Rogers, co-founder of The Devonshire, Joycelyn Neve, founder and managing director Seafood Pub Company, and Dominic Jacobs, managing director of JKS Pubs, will also discuss the challenge the sector faces in attracting new customers, and whether loyalty schemes can play a part. For the full speaker schedule, click here. Tickets are £295 plus VAT for operators and £345 plus VAT for suppliers. There is a 20% discount for operators and suppliers who are Premium Club subscribers. Email: kai.kirkman@propelinfo.com to book places.

 

Premium Club subscribers to receive two updated databases and Multi-Club Conference videos this week: Premium Club subscribers will receive two updated databases and the videos from the Propel Multi-Club Conference this week. The 14 videos from the conference will be made available to Premium Club subscribers tomorrow (Wednesday, 9 April) at 9am. The latest Propel Food & Beverage Franchisee Database will be sent the same day, at 12pm. The database will feature 50 new entries to take the total number to 240 and more than 98,000 words. The new entries include franchisees such as Khidmat, the latest franchisee here for Wendy’s, and multi-brand franchisees Skyview Brands Group (Sides and Snowflake Gelato) and HLN Group (Chopstix, Pepe’s Piri Piri and Heavenly Desserts). Premium Club subscribers will then receive the next Turnover & Profits Blue Book on Friday (11 April), at 12pm. The database will feature 78 updated accounts and 20 new companies, taking the total to 1,108. A total of 697 companies are making a profit while 411 are making a loss. Premium Club subscribers also receive access to four other databases: the Multi-Site Database, the UK Food and Beverage Franchisor Database, the New Openings Database and the Who’s Who of UK Hospitality. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events including Excellence in Pub Retail (May 2025) and discounts on specialist sector reports such as the International Brands report. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club subscribers will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. Premium Club subscribers also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

 

Sessions and Deliveroo enter partnership to help brands scale, Chick’n’Sours to be first to benefit: Deliveroo and Sessions, the growth platform for food brands, are to work together to identify “top-performing, emerging exclusive brands” on Deliveroo’s platform and scale them through Sessions’ franchising network. The two companies said that by combining Deliveroo’s delivery network and expertise, with Sessions’ distribution and insight, the partnership will pinpoint high-potential trade zones – areas with “strong consumer demand yet untapped opportunity”. They said: “High potential brands exclusively available on Deliveroo will be able to work with Sessions to rapidly launch in new locations through its network of 350 delivery-only kitchens, bringing exceptional food experiences to more consumers than ever before.” The first to launch is Chick‘n’Sours, coinciding with the London concept’s ten-year anniversary. Chick‘n’Sours, which operates two restaurants and a food truck, will now be served from Sessions delivery kitchens in key London trade zones, with future plans to expand nationally across Sessions’ broader network of kitchens. Chick‘n’Sours will be become available in Finchley, Fulham and Kilburn from this month, and Deliveroo will act as the exclusive delivery partner from these sites. The companies said that the new approach complements Editions, Deliveroo’s own network of more than 20 delivery-only kitchens across the UK. Dan Warne, chief executive of Sessions, said: “As the former managing director of Deliveroo’s UK business and an early employee of Will [Shu, Deliveroo founder], I know well the quality obsession that built and continues to build that business. At Sessions we share that ethos, and with our new Icon programme, we are raising the bar with the brands we're bringing to market, starting with Chick'n'Sours, which couldn't better embody what we're trying to do here.” David Wolanski, Chick‘n’Sours founder, said: “Our mission is simple: to bring joy to our guests through exceptional fried chicken, whether they’re dining in our restaurants, attending a festival or event or enjoying a meal at home. By partnering with Sessions, we’re able to share the Chick’n’Sours experience beyond the walls of our restaurants, reaching new communities in areas where we currently don’t have a presence. We’re starting slow with a trial in select London locations, focusing on areas where our customers have expressed the most demand. We’ll use this as an opportunity to test and grow, seeing where this partnership can take us.”

Zero Carbon Forum – business embedding sustainability into their operations are seeing profitable benefits: The Zero Carbon Forum has said that hospitality business embedding sustainability into their operations are now seeing the profitable benefits. At the most recent CEO Roundtable hosted by the Forum, industry leaders discussed how aligning profit with purpose is driving results. It was agreed that companies that embed sustainability into their operations are seeing lower energy bills and improved operational efficiency – and can position themselves as attractive brands for employees and customers. Data from the Forum showed that energy-saving measures in day-to-day kitchen operations have cut costs by more than £3,000 per site. It also showed that new equipment is reducing carbon emissions by 45%, while the redesign of menu staples such as chicken curry are lowering costs by 22%, emissions by 47% and calories by 10%. Investments in electrified kitchens, estimated to cost around £50,000, are also delivering annual operating savings of £10,000 to £15,000, with a typical payback period of three to five years. “We believe the companies that act now will be the ones that remain competitive” said Forum founder Mark Chapman. “Purpose-driven action is no longer optional; it’s a strategic decision that pays off. Businesses that take the lead on sustainability will build resilience, enhance their brand and strengthen their bottom line.”

 

Job of the day: COREcruitment is working with a food business that is seeking a head of sales to spearhead the company’s expansion into international markets. A COREcruitment spokesperson said: “This is an opportunity for a strategic thinker with a proven track record in the food industry to drive the company’s growth through targeted partnerships with distributors and route-to-market channels. This is the perfect role for hungry, talented individuals with some key wins within the food or fast-moving consumer goods sales arenas, looking to take the lead of a pivotal global expansion project.” The salary is up to £100,000 and the position is based in London. For more information, email mikey@corecruitment.com.

 

Peach Pubs – flexible menu templates allow us to steer offers to specific areas: Chris Stagg, managing director at Peach Pub Company, has said the company’s flexible menu templates allows it to steer its offers to specific demographic areas. Speaking at the Propel Multi-Club Conference, Stagg said: “To enhance our capacity for growth we have three menu templates – classic, premium and proper – allowing us to be flexible by location, and even trade two different pubs in the same town with different offers. The core foundation of every menu will be the same, but this gives us the ability to steer an offer to a specific area. In Oxford, for example, we have a premium gastropub and a boozer.” Stagg said the classic menu is the mainstay of the 23-strong business and is comprised of “accessible food that people want to eat”. This includes classically British dishes with some on-trend, healthy options, including 30% vegetarian and a mix of price points. Food to drink sales are roughly 50-50 in these pubs and produce a higher turnover, especially for bigger pubs. The menu changes five times a year, with the aim of 30% changing each season in line with sales analysis, guests feedback and trends. The price banding is dependent on each individual pub’s demographics. The premium menu goes into smaller pubs, with a high focus on provenance and quality. The menu has a 70-30 food to drink sales mix and a higher spend per head but with lower covers. It comes with smaller monthly changes to offer the best seasonal produce. The proper menu, meanwhile, goes into traditional pubs, offering a smaller menu but “very British food”. The menu has lower price points and turnover, with a sales mix geared 20-80 towards drink, and changes biannually. Stagg said a breakfast offer is also becoming increasingly important to the company. He said: “I have a target of 10% of total sales coming in at breakfast. We launched breakfast in the rooms with a new menu, and then we just launched it in all but two of the pubs – and those two pubs have to do some kind of morning offer – so it is super important to us.” Stagg was among the speakers at the Propel Multi-Club Conference. His video and the 13 others from the conference will be made available to Premium Club members tomorrow (Wednesday, 9 April), at 9am. 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.

Turtle Bay chair – looking forward with optimism as we begin rolling out learnings from a new concept: Jane O’Riordan, executive chair of Turtle Bay, has told Propel that the Caribbean restaurant brand backed by Piper is looking forward with optimism and ready to begin rolling out the learnings from its new elevated dining concept, which it launched last month in Chelmsford. The 50-strong business opened the newly refurbished Turtle Bay Caribbean Kitchen and Beach Bar in Chelmsford on 22 March. O’Riordan said: “The experience at Chelmsford is an evolution of our brand that takes us back to our roots. Inspired by our two founders'’initial vision, this is a flexible, relaxed new space reflective of laid-back Caribbean beach bars, with a bold new all day dining menu, iconic dishes, stunning cocktails and great music. It is taking the brand forward in a new direction, which is inspired by where we started. It’s a little bit more nostalgic, but it’s also more focused on being food-led, and with all-day dining. We now offer coffee, breakfast and a fuller brunch – if you haven’t had a Caribbean roti for breakfast, you haven’t lived. We also have some really heroic menu dishes, like curry cod cheeks, and we now offer a whole jerk chicken. It is much more a celebration of the food. We are already seeing the impact this is having, as with our new range of cocktails, and we are going to start launching some of them into other restaurants later this month. We don’t have to wait as we know some of this is going to fly.” It comes as the business has taken the decision to consolidate its existing estate, which has led to the closure of three sites – Bristol Cheltenham Road, Croydon and Blackburn. It said: “Due to the consumer spending pressures, the new national insurance contributions and minimum wage increases, continuing to operate these sites is no longer viable. Since their launches, the restaurants have collectively welcomed many guests; however, the current challenges have made it unfeasible to continue operating these sites. Our number one priority is ensuring staff members have the opportunity to relocate to another branch across our other 50 sites where possible.” O’Riordan said: “While it’s never easy to close locations that have been part of our story, we’re committed to evolving and investing in the future of Turtle Bay. Our new Chelmsford restaurant represents the next chapter.”

 

Pasta Evangelists says ‘the world is our oyster’ as contacts possible partners in the US and China: Alessandro Savelli, the co-founder of Pasta Evangelists, has said that the “world is our oyster” when it comes to the brand’s expansion and revealed the business was in contact with possible partners in the US and China. Savelli told Forbes: “We’ve just met a very large travel operator where there could be a huge opportunity in one of the world's biggest airports to have a Pasta Evangelists unit. I’ve just written an email to a US investor to see if it wants to partner with us for launching in America. Last week, we met the biggest restaurant brand in China to see if it wants to launch Italian food in China. So, the world is our oyster.” The delivery start-up, which was founded in 2016 by Savelli, Chris Rennoldson and Finn Lagun, first entered the takeaway market with a single unit in east London. It now operates 44 delivery units. The brand opened its first restaurant site last year, in Richmond. Last year, Pasta Evangelists told Propel there was potential to grow its “Pasta Emporium” franchise to more than 100 sites in the UK. Lagun told Forbes: “In ten years’ time, I would like to have a physical customer-facing concept on all of the nicest high streets in the UK to start with, and in fantastic cities internationally, with a franchise business with amazing franchise partners. Right now, we have 44 of what in the UK call dark kitchens. We’re not, therefore, serving customers and looking them in the eye when we’re serving them – we are just delivering a bag to them. The whole point of Italy is its gregarious character, and the passion of its people, the music and the sounds and the smells. So, we want customers to be served in person, we want them to have the opportunity to come into amazing, beautiful, aspirational premises. I’m hoping we’re going to have thousands of these all over the world in ten years’ time.”

 

Brakspear adds to its Honeycomb Houses portfolio with Cotswolds acquisition: Pub operator Brakspear has added to its Honeycomb Houses managed division with the purchase of The Redesdale Arms in Moreton-in-Marsh, in the Cotswolds. The acquisition of the grade II-listed building, in Moreton-in-Marsh High Street, which dates to 1661, takes the company’s Honeycomb Houses estate to 11 sites. The pub features a bar area with log fires, a contemporary restaurant, a garden terrace and 35 en-suite rooms in the main building and converted stable blocks. Brakspear chief executive Tom Davies said: “Adding a pub in Moreton-in-Marsh consolidates our presence in the area, alongside our existing, successful sites in nearby towns such as Stow-on-the-Wold and Shipston-on-Stour. We already benefit from healthy crossover trade between our Cotswolds sites, and this gives us another pub where we can offer our guests the Honeycomb House experience. The Redesdale Arms has built an excellent reputation for dining and accommodation, and we will ensure its essential character remains unchanged, while introducing the Honeycomb Houses ethos of relaxed, attentive service in a home from home atmosphere.” The pub will remain closed for this week to allow the introduction of the Honeycomb Houses summer menu, and for training of the existing pub team. Brakspear operates 125 pubs across the south and south west of England. Drake & Company acted for Brakspear on the deal. 

 

Auntie Anne’s set to open in Crawley: Pretzel brand Auntie Anne’s is set to open in Crawley, West Sussex this weekend. The US brand, which is being rolled out in the UK by master franchisee Freshly Baked, will open at the town’s County Mall shopping centre on Saturday (12 April). The outlet is a 43rd UK store for Auntie Anne’s, which ambitions to reach 50 stores here by the end of the year. Auntie Anne’s UK & Ireland’s managing director Max Burton said: “We’re so proud to be opening our 43rd Auntie Anne’s store here in Crawley’s County Mall. It’s an exciting milestone for us as we continue to grow across the UK, and we can’t wait to share our freshly baked pretzels with the local community.”

 

Individual Restaurants to launch new premium pizza concept this week: Individual Restaurants, the Restaurant Bar & Grill and Piccolino operator, has confirmed the first site for Forbici, its new premium pizza concept, will launch this week. Featuring an open kitchen, Forbici will open in the former Betfred site in Manchester’s Cross Street on Thursday (10 April), offering pizza made with “only the finest ingredients”. Guests can choose from a selection of four classic Neapolitan pizzas, including Zucchine al Tartufo (with rich truffle cream, vegan mozzarella, courgette and mushrooms) and the spicy Diavola with Napoli salami. Propel revealed last April that Individual Restaurants was planning to launch the concept, and chief executive Andrew Garton has since confirmed that the company will look to expand the concept.

 

Motcombs acquires former Jason Atherton site in London’s Mayfair: Motcombs, the restaurant group that originally operated as a neighbourhood brasserie in Belgravia, has returned to Central London by acquiring a former Jason Atherton site in Mayfair. Motcombs is set to repurpose Atherton’s flagship former Pollen Street Social site, at 8-10 Pollen Street, as Motcombs Tavern, reports Hot Dinners. Atherton closed Pollen Street Social last spring before relaunching it a few months later as grill restaurant Mary’s, which has now closed as well. New owner Motcombs first launched as neighbourhood brasserie Motcombs, at 26 Motcomb Street in Belgravia, in 1982. At the end of last year, the company opened a second site, at 3 Circus Road in St John’s Wood. The original Motcombs site has since closed and is no longer listed on the company’s website. Meanwhile, Atherton has retained one element of Mary’s – cocktail bar Blind Pig – which has moved to a large space above the former restaurant. His The Social Company portfolio includes the Michelin-starred City Social, Little Social and HotDogs by Three Darlings in London. Beyond the UK, the group is behind Michelin-starred venues such as 7Tales and City Social in Dubai, Pig & Palm in Cebu, Maraya Social in Alula and King’s Social House in St Moritz.

 

Ex-Mitchells & Butlers CEO Adam Fowle joins Portobello Pub Co as non-executive director: Adam Fowle, the former chief executive of Mitchells & Butlers (M&B) and Tesco Family Dining, has joined the board of Portobello Starboard, the acquisition platform backed by private equity firm Zetland Capital and trading as Portobello Pub Co, as a non-executive director. The 25-strong company said Fowle’s appointment marks a “significant milestone as the company enters its next phase of growth”. It said: “Following a strategic review earlier this year, Portobello is well-positioned to accelerate its expansion and seize a growing pipeline of opportunities. Adam brings deep industry expertise and a sharp strategic lens that will be instrumental in shaping the company’s future.” Fowle’s career also includes senior roles at EI Group and Le Bistrot Pierre, which Portobello said equips him with “deep expertise in strategic growth, operational excellence, and value creation within the sector”. Mark Crowther, chairman of Portobello Starboard, said: “Adam brings a powerful combination of industry expertise and commercial acumen. His track record in building successful, scaled business aligns perfectly with our ambitions for Portobello. As we enter this next chapter of growth, Adam’s perspective will be a tremendous asset, helping us accelerate our progress.” Last month, Propel revealed Portobello had completed a review of its options, and despite receiving multiple offers, will continue with its existing growth plans. Propel revealed at the start of February that Portobello had appointed advisors at CBRE to review its options, which could have included a sale of the business.

 

Big Mamma Group opens first site in Barcelona: Big Mamma Group, the McWin-backed restaurant group, has opened its first site in Barcelona. The company has opened a site under its Gloria Osteria brand, at the city’s Carrer D’Enric Granados. The business operates circa 30 sites across Europe, including sites in Madrid and six in the UK. Earlier this year, Big Mamma Group confirmed its plans to open a second UK site under its Circolo Popolare concept, in Manchester. The company will open the new Italian restaurant and bar in Gary Neville’s Relentless Developments’ St Michael’s scheme in the city’s Jackson Row. The group is set to open a sixth site in the capital, in the City of London. The company, which has also been linked with an opening in Canary Wharf, has submitted plans to turn part of the ground floor of the former Scottish Provident building at 1-6 Lombard Street into a new restaurant. McWin, the investment firm of food industry entrepreneurs Henry McGovern and Steven Winegar, acquired a majority stake in the Big Mamma Group in September 2023. The long-term investment, made out of the McWin Restaurant Fund, saw Big Mamma Group valued at €270m. The investment will help the business expand further in its existing territories and into new ones, including the Middle East and the US. 

 

Las Iguanas launches biggest menu refresh: Las Iguanas, the Big Table Group-owned brand, is launching its “most ambitious menu overhaul yet”. The 47-strong brand said it is introducing a fresh line-up of “mouthwatering dishes, bringing back long-lost favourites, and unveiling a brand-new rhythm of the week packed with exciting offers”. The menu, launching today (Tuesday, 8 April), will include the return of the brand’s £15 bottomless tapas deal, and a comeback for Xinxim curry. The new refresh also introduces offers including every day two-for-one cocktails from 3pm-6pm and 9pm-close, bottomless tapas for £15 from Sunday to Thursday, and a weekday lunch menu offering a classic main and a drink for £10.

 

Wingers launches loyalty scheme: Buttermilk fried chicken restaurant concept Wingers has launched a loyalty scheme. Customers signing up to become a “Winger” will receive 50 free points, equivalent to £5 in their rewards account, to redeem against some of Wingers’ best-selling menu choices. Customers earn a further ten points for every £1 spent across all sales channels and need to scan their QR code at the till, or use their QR number when ordering online, to also receive seasonal rewards and offers. Amran Sunner, co-founder and operations director of Wingers, said: “Our franchisees can now easily segment their customers and engage with new, regular and lapsed targets appropriately and locally to drive incremental sales in store. We work closely with the aggregators, but long term, too much reliance on sales platforms has the potential to erode margins for our franchisees. Therefore, we were keen to develop a programme that rewards customers coming to us directly and to support our franchisees at the same time.” Wingers is seeking experienced quick service restaurant professionals in all parts of the country, including Northern Ireland, to sign up as a franchisee. The package includes” full turnkey opening, comprehensive training and support, simple operation with low staff overheads and low cost of entry, with potential for excellent returns”. The business, founded during covid by Amran, his brother Dylan and dad Bill, has grown to 14 locations and has targeted doubling its estate size in 2025.

 

Padel club operator planning to open in Warrington for fourth site: Padel club operator Pure Padel is planning to open in Warrington for its fourth site. The business, which was co-founded by Sammy Arora, has submitted fresh plans to redevelop abandoned tennis courts within the grounds of Warrington Sports Club after previously being refused. Plans submitted to Warrington Borough Council include five courts with a small kiosk for equipment and storage, and for grab-and-go food and drinks, reports Insider Media. A statement submitted with the proposal said: “Padel is an incredibly addictive and accessible sport in terms of skill levels required to play. Pure Padel want to build on that fact to engage with communities who will not only help grow the sport but benefit from access to never-before-seen racquet sports in this country.” Pure Padel currently has two sites in Manchester and one in Darlington, and at the end of last year, received the green light to build further locations in Leeds and Solihull.

 

Interactive shooting simulation concept opens in Leeds for third site: Interactive shooting simulation concept Point Blank Shooting has opened its third site. The venue has opened at 2 Cloth Hall Street in Leeds, adding to its locations in Manchester and Newcastle. The Leeds site features five shooting ranges, where visitors can take part in a variety of skill-based shooting challenges using “real-feel” replica firearms. The state-of-the-art shooting system features more than 200 scenarios. Beyond the shooting ranges, Point Blank Leeds offers a large bar area and an outdoor terrace, along with a menu of American-inspired bites. Stella Greathead, group head of sales at Point Blank Shooting, said: “We’ve seen an incredible response to Point Blank in Manchester and Newcastle, and Leeds felt like the perfect next step. The city has a great social scene, and we’re excited to bring something a little different to it. Our focus has always been on creating a high-energy, social environment that’s different from a traditional bar or activity venue, and we think the people of Leeds will love what we have to offer.”

 

Suffolk and Essex operator falls to loss after investing ‘significant level’ in properties: Milsom Hotels, which operates boutique hotels and restaurants in Suffolk and Essex, has reported turnover fell 4.1% to £11,627,537 for the year ending 31 March 2024 compared with £12,130,707 the year before. Of the 2024 turnover, £9,275,664 came from food and drink (2023: £9,833,728), £1,377,163 from accommodation (2023: £1,381,379) and £974,710 from other income (2023: £915,600). The group posted a pre-tax loss of £242,076 compared with a profit of £618,846 the previous year after investing a “significant level” refurbishing its properties. Gross margin improved to 75.0% from 74.4% the year before. During the year, the company acquired the cafe at Ha'penny Pier in Harwich, which was subsequently renamed as Deck 1853 and opened in April 2024. The company said trading at the venue had “outperformed expectations”. In their report accompanying the accounts, the directors stated: “The company continues to invest in its properties to strengthen its position as evidenced by the significant level of refurbishment expenditure in the year, which resulted in an Ebit loss despite Ebitda being positive.” A dividend of £130,000 was paid (2022: £180,000). The group, which was founded when the late Gerald Milsom bought the Talbooth Restaurant on the banks of the River Stour in Dedham, also comprises Milsom’s in Dedham, and Kesgrave Hall, Ipswich, as well as an outside catering business. In total, the group employs around 200 staff.

Ukrainian entrepreneur set to open first UK restaurant, planning more F&B concepts: Ukrainian entrepreneur Polina Sychova is set to open her first UK restaurant and said she is planning more food and beverage concepts here. Sychova, who is from Kiev and has a background in brand building and design, will next month open Sino at 7 All Saints Road in London’s Notting Hill. She has partnered with chef Eugene Korolev for a restaurant that will blend elements of Ukrainian food culture with contemporary western cooking techniques. Korolev, who spent more than a year fighting on the frontline in the Russo-Ukrainian war, will bring with him the kitchen team from his now-closed Dnipro restaurant. Dishes will include the likes of cherry glazed BBQ catfish, fried parsley root, samphire, kovbasa (a traditional Ukrainian sausage spice with paprika) dried grated mussels and bell pepper sauce; and vareniky (dumplings) with ox tail, spicy beef broth and homemade mushroom garum. A cocktail list has been created by Ukrainian mixologist Ana Reznik, with drinks drawing inspiration from classic Ukrainian dishes, while the wine list will encompass wines from across Europe, including from family-run Beykush Winery on the Black Sea shore. Sychova said: “At Sino, our mission is to celebrate Ukrainian culture and gastronomy, and to help to raise its profile in the west. Ukraine has a rich culinary history, yet its food is sorely underrepresented in the UK. We’re combining traditional Ukrainian ingredients and dishes with western techniques, to create something elevated that we hope will feel authentic, innovative and familiar at the same time.”

 

Travelodge gets go-ahead for new Northamptonshire hotel: Travelodge has been given the go-ahead to develop a new hotel in Corby, Northamptonshire. The company – which operates more than 600 hotels across the UK, Ireland and Spain – is proposing an 80-bedroom, four-storey property for vacant land at Old Station Yard in the town. The application has been granted by North Northamptonshire Council. In a planning statement accompanying the application, Travelodge stated: “The proposed development represents an enhancement by comparison with the existing vacant site. The proposed development will assist in delivering much-needed visitor accommodation in the locality. The delivery of such accommodation will have tangible benefits in terms of job creation and monetary spending in the locality.” Last month, Travelodge reported revenue remained above £1bn for the year ending 31 December 2024, rising slightly by 0.1% over the year. Underlying earnings stood at £224.1m. The company is set to push forward with its plan to open 300 more hotels.

 

Sutton Hotel Collection to open new restaurant in Bath hotel next month: Sutton Hotel Collection will open the new restaurant in its Bath hotel next month. British townhouse brasserie Emberwood will open at the Francis Hotel in Queens Square, celebrating “locally grown and locally sourced produce” prepared in a feature open kitchen. David Hazell, formerly of Michelin-starred Paco Tapas and Bristol’s Clifton Lido, will take the role of executive head chef with a menu that will include West Country bavette with anchovy butter, green chilli, and Koffman fries. Alongside the new restaurant, a fully refurbished bar will offer an extensive selection of fine wine and signature cocktails. Emberwood is part of a multimillion-pound refurbishment of the hotel, which was once home to 18th century architect John Wood the Elder and was previously part of Accor’s MGallery luxury boutique hotel collection. Current owner Sutton Hotel Collection, founded in 2017 by the family of the late Sir Richard Sutton, also owns The Queens Hotel in Cheltenham and The Castle Hotel in Windsor.

 

Hotel group uses proceeds from sale of hotel to reduce bank loans, undergoes refinancing: Hotel group Brook Hotels said it has used the proceeds from the sale of one of its hotels to reduce it bank loans and has undergone a refinancing. In its accounts for the year to 25 March 2024, the company said: “Subsequent to the year end, the company disposed of one of its hotels. The bulk of the proceed was used to reduce the bank loans. In addition, the company underwent refinancing post year end to amend the existing loan agreement.” During the period, the company operated Brook Red Lion Hotel in Colchester, Brook Marston Farm Hotel in Sutton Coldfield and Brook Mollington Banastre Hotel in Chester. Turnover grew from £3,144,551 in 2023 to £3,515,537, while pre-tax profit increased from £234,464 to £318,898. Director Umesh Ummat said: “It is well documented that the general economic climate has continued to be extremely challenging for most businesses, and we are pleased with the core trading results for the year, both in respect of turnover and profitability. Revpar, occupancy levels, average room rates and Ebitda all improved significantly during the year, following the effects of pandemic, and continue to improve. Maximising room occupancy continues to be the focus,and this has resulted in the fairly consistent turnover for the company.”