Propel Newsletter Archive Page

Incipio Group CEO – Olympia site could allow us to pursue enormous national and international opportunities: Ed Devenport, chief executive of Incipio Group – operator of venues including Pergola on the Wharf, The Libertine and The Prince – has told Propel that the opportunities that the company’s upcoming 40,000 square-foot venue in London’s Olympia will allow the business to go after, both nationally and internationally, “could be enormous”. Earlier this month, Incipio announced it will open four new concepts as part of a £1.3bn regeneration project at Kensington Olympia. The concepts – called Arbour, Wolves of Tokyo, Lillie’s and Juno – will open between the fourth quarter of this year and second quarter of 2026. Propel understands the four projects will cost Incipio £14m. Devenport told Propel: “It’s roughly 45% of the food and beverage outside the exhibition halls. We’re very good at creating destinations and drawing a lot of footfall to places that weren’t necessarily on the tip of people’s tongues in terms where to go for food and beverage – whether that be White City, when we started Paddington, West Brompton and so on. But to be able to open somewhere that is going to be a draw in itself makes us feel that – combining our ability to drive people to new locations – with the ten million people expected, once it gets to full fruition, it is going to make it a very, very busy area in a part of London that’s largely under serviced. This will be our biggest project yet, and I think the opportunities that this will allow us to go and pursue, both nationally and internationally, could be enormous. We’ve got to get it right. It’s easy to talk about it, now we’ve got to go and deliver it. So, once we’ve delivered – and I have every faith the team will do so – then it’s a perfect platform for the group to be able to scale both in opening individual locations and also looking to do a cluster of venues in various developments and schemes around the world. It will be a great showcase for the group.” Devenport said the group’s trading performance had been pretty good and was up 11% year on year in the last quarter. He said: “We didn’t open anything last year in anticipation of all the work we needed to do for Olympia. And I think that allowed us a lot of time to focus on our product, our offering, our systems, our processes and a lot of back of house elements, while making sure that on a marketing side, we were really hitting the mark. We had a good year last year, and to have been able to continue it so well this year is a real credit to my teammates. In the current environment, we are delighted to be 11% up year on year and we’re converting better than we ever have.” Devenport will be among the speakers at Propel’s Operational Excellence Conference, which is being held in partnership with Purple Story. The conference takes place on Wednesday, 9 July at One Moorgate Place in London and is open for bookings. Devenport – who entered the sector in 2016 and has turned the company into one of the UK’s most innovative and varied pub, restaurant and event space operators – will talk about the ten key operations lessons he has learned. 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.

Industry News:

Premium Club subscribers to receive two updated databases this week: Premium Club subscribers will receive two updated databases this week. The latest Propel Food & Beverage Franchisee Database will be sent tomorrow (Wednesday, 11 June), at 12pm. The database will feature ten new entries to take the total number to 250 and more than 102,000 words. The new entries include Wingers franchise JFK Foods, Black Sheep Coffee franchisee Panahi & Co and Frurt franchisee Sharestone Holdings. Premium Club subscribers will then receive the next Turnover & Profits Blue Book on Friday (13 June), at 12pm. The database will feature 64 updated accounts and 17 new companies, taking the total to 1,125. A total of 712 companies are making a profit while 413 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 the Operational Excellence Conference in July and discounts on specialist sector reports. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club subscribers 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.

Company News:

McDonald’s UK – we’re already seeing the impact of the changes we’ve made to ensure a safe, respectful and inclusive workplace: James Thorne, chief people officer at McDonald’s UK & Ireland, has said the business is already seeing the impact of changes it has made in the light of the “serious allegations about the misconduct of a small number of people working in some of our restaurants”. In January, the company announced 29 people have been dismissed in the past year after allegations of sexual harassment. Thorne told People Management: “We’ve taken numerous steps to build on what was already in place, including rolling out a company-wide safeguarding programme, setting up a dedicated team of independent HR and legal investigators and appointing a head of safeguarding to make sure we and our franchisees deliver against our plan and drive meaningful change for our people. Along the way, we’ve learnt some valuable lessons we want to share, because we know this is a problem all businesses, organisations and society must address.” The steps the company has put in place include normalising speaking up, driving a culture of prevention and strengthening its restaurant review processes. Thorne said: “We’ve always run a thorough review process of restaurants, but we’ve added an extra layer of rigour. Independent third-party visits now form part of our ‘Putting People First Visits’ with a sharp focus on safeguarding. Each restaurant’s sexual harassment risk assessment is reviewed and, if preventative measures aren’t in place, the visit is marked as ‘failed’ – with immediate action required. We are seeing results, but this is a journey. We’re already seeing the impact of the changes we’ve made. Our latest anonymous employee survey showed 91% of our people are comfortable speaking up and 92% believe management will act. But there’s still more to do. We’ll continue to take action to eliminate all forms of harassment, discrimination and bullying at McDonald’s. We’re working with the Equality and Human Rights Commission to make sure our policies, training and employee engagement tools are as robust as possible. We’re also building a culture around clear values, where everyone understands right and wrong and our people feel confident speaking up, and a system that responds appropriately and effectively, with any allegation rigorously investigated. And we’re already working on how we can share our learning with the wider industry.”

Rosa’s Thai co-founder – we plan to open three or four sites this year and expand to Abu Dhabi: Saiphin Moore, co-founder of Rosa’s Thai, has said the TriSpan-backed business plans to open three or four sites in the UK this year, while also looking at further opportunities to grow in the Middle East. In the UK, the circa 40-strong Rosa’s Thai, which is led by Sarah Hills, most recently opened sites in London’s Balham, Reading and Cheltenham and has been linked with an opening in Brighton. The brand made its international debut with an opening in Dubai, in The Walk, at the Jumeirah Beach Residence, in October 2022. The launch in the region was done in partnership with Eathos, which has launched seven concepts in close to 40 locations across the Middle East, including Tortilla. Earlier this year, Rosa’s opened its second international site, in Dubai Hills. Moore, who founded the business in 2008, told Retail Me: “We plan to grow steadily over the next three years. The key is a strong team and a robust setup – from sourcing to training. Everyone in the kitchen must understand Thai food deeply. That’s what makes scaling possible without compromising quality. We’re opening three or four new sites in the UK this year, and by the end of the year, we’ll be opening in Abu Dhabi too. It’s going to be a busy time, but we’re ready for it! Dubai still has so much potential. It’s a big, vibrant city – and more importantly, it’s a hub. People from Europe stop over there on their way to Asia, and many stay a few days. Dubai brings together people from everywhere, and that makes it a perfect location for a brand like Rosa’s Thai. Also, malls there are thriving. I recently visited our outlet in Dubai Hills Mall and saw it full – it’s the kind of energy that excites me.”

Oodles Wok to make its Canadian debut this month as it prepares to launch in second international market: Indo-Chinese brand Oodles Wok will make its Canadian debut this month as it prepares to launch in its second international market. Propel revealed in March that the business, founded in Leicester in 2010 by Mohammed and Ismail Umar, had signed a 50-store agreement for the country. Oodles Wok, which has circa 50 locations, opened its first international site in October 2024, in Dubai’s Motor City. Giving an update on its entry into Canada, the company said: “The biggest news of the year from Oodles Wok – we are opening our doors in Canada on Friday, 20 June! After our incredible journey across the UK and the successful opening of our first international store in the UAE in 2024, we are now bringing our bold, fresh and made-to-order eastern-fusion flavours to Canada. Our team will soon be flying out to ensure a strong opening. We would like to take this opportunity to thank our Canadian master franchise partners for their trust and belief in our award-winning brand. This is just the beginning!” The company has also recently accelerated its UK growth with a “hat-trick of launches” in April, including new stores at 258 High Road in Loughton, Essex, 158-160 in Cardiff Road, Newport, and 112 Warwick Street in Leamington Spa. Oodles Wok will also soon launch its third Scottish location – at 17 Gateside Street in Hamilton.

Wingstop UK opens in Peterborough: Wingstop UK, which is backed by US private equity firm Sixth Street, has opened its latest site here, in Peterborough. Located on the corner of Long Causeway and Cathedral Square, the site spans 1,878 square feet and has 72 covers. Since launching in the UK in 2018, Wingstop UK has grown to 66 sites and now employs more than 2,700 people nationwide. The Peterborough site is one of more than 20 new locations set to launch by the end of this year. Chris Sherriff, chief executive at Wingstop UK, said: “Peterborough has been on our radar for a while, and we’re excited to finally bring our signature flavour to the city. Long Causeway, a bustling spot in the heart of the city centre, is the ideal location for us to meet local demand. As we continue expanding across the UK, we’re focused on delivering delicious food, great vibes, and standout experiences for our fans.”

The Climbing Hangar achieved record turnover in year leading up to Verlinvest takeover, rising costs could mean more ‘streamlined’ model: Indoor climbing operator The Climbing Hangar achieved record turnover in the year leading up to its takeover by Verlinvest, the investment firm that backs K1 Speed karting and Insomnia Cookies. Verlinvest acquired the nine-strong business in October 2024, saying it has plans to “scale the business globally”. In the year to 30 September 2024, The Climbing Hangar, which was founded in 2011, reported turnover of £9,968,255, up 27% from £7,852,518 in 2023. The company also narrowed its pre-tax loss from £1,714,788 in 2023 to £1,445,589. The group received £9,462 in government grants compared with £18,398 in 2023. Director Ged MacDomhnaill said: “2024 was a record-breaking year for The Climbing Hangar, marked by strong trading results and the successful launch of site nine in Edinburgh in March 2024. This achievement strengthens our confidence in our ability to establish a presence in competitive markets, as our track record of successful openings continues to improve. While the residual impacts of the 2023 cost-of-living crisis affected secondary spending, climbing sales remained strong, indicating that customers are making more deliberate spending decisions. In early FY25, we secured significant investment from Verlinvest, a global consumer-focused investment company, to support our growth strategy. This strategic partnership will provide capital and resources to enable us to accelerate our growth by building new sites in the UK, acquiring high-quality existing operations, deepening our brand, and climbing community.” MacDomhnaill added: “The impact of the new budget on disposable income and consumer confidence remains unclear, as are the effects on our sector. The rising cost of employment will require a reassessment of our hiring strategies and the design of new facilities. We anticipate that a more streamlined model will be necessary, but the challenge will be ensuring these adjustments do not compromise the customer experience.” No dividends were paid (2023: nil).

Spanish vegan concept Plant Shack to make UK debut next month: Plant Shack, the Spain-based, fast casual business which last year signed its first international agreement to launch in the UK, will make its debut in London next month. The business will open at 52 Great Eastern Street in Shoreditch on Saturday, 21 June. The plant-based business, which was founded by Sarah and Lee Brogden in 2019, currently operates six sites in Spain. Plant Shack has partnered with Michael Vosc, an experienced entrepreneur, marketer and investor, to open the first Plant Shack in London. Last December, the business said it was evaluating “several suitable locations” in the capital, with plans for further expansion in the UK to follow. Plant Shack said its first London location will include the brand’s signature cold-pressed juice bar along with its menu, featuring superfood smoothies, açaí bowls, wraps and sandwiches and specialty coffee. Vosc said: “Consumers in the UK are showing a growing demand for plant-based options and deserve access to an experience that combines sustainability, health, and fast-casual healthy dining.” Propel understands Loui Blake, the award-winning marketer, entrepreneur and founder of the UK’s largest plant-based restaurant, is an advisor to Plant Shack.

Scottish restaurant group Cafebar to make English debut: Scottish restaurant group Cafebar is opening its debut site in England. David Stein is the third generation of a family butchers’ business with sites in Bathgate in West Lothian and Blackburn in Lancashire, which expanded into hospitality in 2013 with the opening of Cafebar 1912 in Bathgate. This was followed by Cafebar 1807 in Linlithgow in 2017, and Cafebar 1962 in Livingston Designer Outlet last year. Now, Stein is launching Cafebar eighteen38 at the Dalton Park Outlet in Seaham, County Durham. The 4,000 square-foot eatery will open this summer after Stein agreed a deal with landlord Global Mutual. Stein said: “We are delighted to introduce Cafebar eighteen38 to Dalton Park and the north east. This launch not only allows us to bring our passion for quality food and exceptional service to a new audience but also aligns perfectly with our vision for growth beyond Scotland.”

Buzzworks becomes first B Corp multi-venue hospitality business in Scotland: Scottish independent restaurant and bar operator Buzzworks Holdings has become the first multi-venue hospitality business in Scotland to achieve B Corp certification. Buzzworks earned its award following an in-depth evaluation that recognised its high standards of social and environmental performance, transparency and accountability to balance profit and purpose. The company said its three core values of “care with flair, grow forward together and value every voice” have shaped its B Corp journey and will continue to guide its future growth. Buzzworks managing director Kenny Blair said: “Achieving B Corp certification has been one of the most challenging and rewarding journeys we’ve undertaken as a business. With our scale, it was no small task, but we were absolutely determined to make it happen. We’ve always believed in doing the right thing for our people through industry-leading training and development initiatives, for the communities we operate in by creating jobs and supporting local charities, and for the planet. Becoming a Certified B Corp is a major step forward in our commitment to all three.” Buzzworks operates more than 20 venues across Scotland, employing more than 800 staff under concepts including Scotts, Lido, Vic’s & The Vine and Herringbone. Last year, the group revealed plans to double the size of its portfolio, while in January, Buzzworks reported its turnover increased to a record £34.8m for the year ending 28 April 2024, compared with £29.9m the previous year.

Bespoke Hotels opens Northumberland hotel: Bespoke Hotels, the UK’s largest independent hotel group, has opened a new hotel in Northumberland. The Bailiffgate Hotel, owned by Northumberland Estates and managed by Bespoke Hotels, has transformed the former Commissioner’s House in Alnwick – later home to Duchess High School – into a five-star-standard retreat. The hotel features 48 individually styled rooms, 14 luxury suites, a signature restaurant called the Motte & Bailey and a mix of modern and Georgian design, reports Bdaily. Earl Percy, son of Ralph Percy, the Duke of Northumberland, said: “The intrinsic and deep rooted role that this building has played in the community for well over 200 years, along with its proximity to the castle and the links with the Percy family, meant that we saw this redevelopment as not only important but essential, and very much a part of our responsibility as a custodian. Our hope is that Bailffgate will further contribute to the vibrancy of the town of Alnwick and the wider county of Northumberland, offering more high-end rooms to cater for the county’s ever-increasing number of visitors and tourists, which in turn will benefit the wider community as well as the businesses and shops of Alnwick.” Bespoke Hotels has a portfolio of 65 UK hotels.

Luxury holiday park operator pays out a further £20m in dividends following previous payment error, disposes of two sites and receives £2.2m insurance payout: Luxury holiday park operator Haulfryn Group has paid out a further £20m in dividends following a previous payment error. A dividend of £59,805,833 was approved in February 2024 relating to an “unlawful nature of the 2022 distributions” following the group’s acquisition by a newly established holding company, Suffolk Street Holdings, in April 2022. The group’s accounts for the year to 31 January 2024 show that in September 2024, a further dividend of £20m was approved. The acquisition saw the group dispose of 15 of its 23 sites, and during the year, in November 2023, the company disposed of a further location, in Aberafon. Post year end, the group also disposed of its Gimblet Rock site in Pwllhelli, leaving it with six locations. Turnover for the year of £30,945,000 was in line with £31,115,000 from continued operations in 2023 (£42,141,000 in total). Pre-tax losses of £2,482,000 narrowed from £3,846,000 from continued operations in 2023 (£5,544,000 in total). Operating profit included insurance income of £2.2m (2023: nil) relating to a fire at the company’s Devon Hill site in September 2022, and £386,000 in exceptional advisory costs (2023: £2,492,000) relating to the group reorganisation in the prior year and a previous aborted sale of the business. There was also a £265,000 loss on disposal of assets (2023: £368,000).

London co-living and guesthouse business confirms third site and largest yet will open next week: London co-living and guesthouse business Mason & Fifth will open its third site, and largest yet, on the Grand Union Canal in Westbourne Park next week. Launching on Monday, 16 June, it will join the brand’s other locations in Bermondsey, which opened in 2020, and Primrose Hill, which opened last year. The bar at Mason & Fifth will offer a wide selection of craft beers, a dynamic wine list and cocktails from East London’s A Bar with Shapes for a Name, while the Canal Restaurant will offer a menu from the team behind Crispin and Bistro Freddie. There will also be a Listening Lounge, hosting informal sessions from live performances to intimate conversations, and a gallery hosting a programme of workshops and events. Further events will take place in the courtyard, including a monthly makers’ market, while a cinema will host screenings all year round. While staying guests will have exclusive access to some facilities – including The Cinema Room, the 10th Floor panoramic lounge and The Grounding wellness studio – the free calendar of events in the public spaces will be open to all. Mason & Fifth co-founder Ben Prevezer said: “We are so excited to be opening the doors to Mason & Fifth, Westbourne Park in June. Mason & Fifth Westbourne Park is the UK’s first destination of its kind, offering flexible stay studios, a free programme of cultural events, a canalside restaurant, listening lounge and gallery space, plus a recording studio, and with a first ever open ground floor. We are hoping to create more than just a place to stay, but a destination to discover, create, and connect in the heart of West London. Our team has worked with some of London’s best creative talent to deliver a programme of cultural events which we hope will get people into the building to enjoy everything the space has to offer.” Last year, Propel revealed that Mason & Fifth is also lining up two more London openings and eyeing future growth beyond the capital.

Padel concept gets go ahead for south London site: Padel concept Social Sports Society has received the green light to build a new four-court facility in Sutton, south London. Construction is set to begin this month at a currently unused plot within the London Cancer Hub and expected to complete by July following approval by Sutton Council. Social Sports Society already operates padel venues in Wembley and Brent Cross and also has sites in Derby and Manchester in the pipeline. The courts will remain in place for up to seven years as a temporary feature, with a flexible design that allows for relocation or adaptation in line with the evolving development of the London Cancer Hub, reports Insider Media. Tom Rooney, chief executive of Social Sports Society, said: “With demand for padel growing rapidly, this project will help to deliver real benefits for the health and well-being of residents and visitors alike, bringing the community together in an inclusive space for all ages and abilities to enjoy.”

Cardiff café and catering business looking to launch second site, acquires Pieminister events partner: Cardiff café and catering business Pikkle is looking to launch a second site after acquiring Pieminister's events partner. Pikkle was founded in 2023 by Louis Phillips, who has a background in managing bars and street food brands, and Hamish Watkins, who previously worked in engineering and project management, in an effort to put an end to “boring buffets”. It has also set up a cafe in the ground floor of Cardiff’s Capital Tower building and is looking to open a further café, in Bristol. “Our challenge now is to replicate what we’ve done in Cardiff – which is using the best of the local street food, pastry, drinks, canapes, amazing local restaurants – in Bristol,” Phillips told Insider Media. It comes following Pikkle’s acquisition of Bristol-based Mesa Catering, which has been serving offerings from pie and mash restaurant operator Pieminister at its events. Phillips added: “We recently had our first acquisition, which has been amazing. We’ve taken over a company in Bristol that is the event partner for Pieminister. Any enquiry it receives goes through to us now. It’s a rapidly growing company with a really strong brand. Our enquiries have gone from ten to 15 a week to 65 to 70 a week.”

Buckinghamshire pub operator adds second site to portfolio: Buckinghamshire pub operator Simon Bright has added a second site to his portfolio. Bright has teamed up with friends Jeff Shanahan and Adam Perry to acquire the lease of the Monk & Tipster in Towcester, Northamptonshire. The pub in Watling Street, which dates to 1650, will undergo a six-figure refurbishment by the trio and the property’s owner – Heineken-owned Star Pubs – to transform the grade II-listed building. Improvements will include redecorating nine en-suite letting rooms above the pub and refitting the kitchen to enable the introduction of all-day homemade food. Work has started and The Monk & Tipster is expected to reopen in early July. Bright, who also runs a pub in Bletchley in Buckinghamshire, added: “We all own other businesses but are massive fans of pubs, and believe they have an important role to play in society as social hubs where people can gather, make friends and get to know others they wouldn’t normally meet in their everyday lives. We like to see pubs stay open; it's sad to see a beautiful old building like The Monk & Tipster shut up. Although it’s lost its way in recent times, there’s lots of affection for it in Towcester and concern for its future. We're committed to The Monk & Tipster for the long-term; we want to give it the TLC it needs to get back to its glory days and be an asset to the community once again.”

Former Gordon Ramsey bars manager opens second pub In Manchester’s Northern Quarter: Dan Berger, a former bars manager for Gordon Ramsey Restaurants who helped open three of its London venues, has opened a second pub In Manchester’s Northern Quarter. Berger, who has also been a bar manager at Jason Atherton’s The Blind Pig and head of bars at The Ned, opened Blinker in Manchester in 2022 – which was voted number six in the UK’s Top 50 Cocktail Bars list in 2024. He has now launched Enter The Morris in the former Fierce Bar unit at 57 Thomas Street. “The Morris was always designed to be quirky,” Berger told the Manchester Evening News. “I wanted it to be fun, exciting and a little bit different. Downstairs is very much traditional pub in terms of look and feel, but with a modern day offering. With the back of the pub, we wanted this pink wall, so that’s where the intrigue starts, and then you follow the neon up the stairs and then suddenly it’s like bang, you’re in another room, a cocktail bar. The whole point of upstairs was to be fun and quirky.” Berger also said he will be using a method for his drinks that he claims is new to the city. “Carbonated drinks are starting to become a big trend, and someone had to do it first in Manchester,” he added. “It’s been big in London, big in New York, and globally, it’s really taken off. It’s just fun to be able to pre-batch drinks, force carbonate it ourselves, and then pull it through the draft system. The speed in service is beneficial, but that wasn't the main reason – it was to link up the tap wall in the pub to the cocktail bar upstairs.”

Ukrainian entrepreneur opens first UK restaurant: Ukrainian entrepreneur Polina Sychova has opened her first UK restaurant. Sychova, who is from Kiev and has a background in brand building and design, has launched Sino at 7 All Saints Road in London’s Notting Hill. She has partnered with chef Eugene Korolev for the restaurant that blends elements of Ukrainian food culture with contemporary western cooking techniques. The restaurant has 52 covers – 30 in the main room, a ten-cover private dining room and a small terrace. Korolev, who spent more than a year fighting on the front-line in the Russo-Ukrainian war, brings with him the kitchen team from his now-closed Dnipro restaurant. Dishes include the likes of cherry glazed barbecue 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 encompasses varieties 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 under-represented 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.”

Former Fortnum & Mason chef to open debut restaurant: Former Fortnum & Mason chef Walter Cannavacciuolo will open his debut restaurant. Cannavacciuolo, who was born in Rome, will launch Walter’s Bistro in Barnes, south west London. The 12-seat restaurant at 189 Castelnau – which was previously occupied by architectural and construction firm Fuse Design + Build – will serve his personal take on British and Italian food, reports Harden’s. Cannavacciuolo, who has worked in London for ten years, said he has developed a menu that “aims to steer clear of the obvious”. In place of arancini will be potato and mint chicken croquettes served with aioli, and in place of pizza is Welsh rarebit with roasted tomato salad. “I love Welsh rarebit,” Cannavacciuolo said. “Most of my jobs here have been cooking English food and I really like it, but I also cook Italian at home – so I began mixing the two together. So many restaurants have exactly the same menu, which I find really boring. I have always wanted to do something different, so here it is – and I hope people will like it.” Walter’s Bistro will be open in two shifts: from 9am-2pm for coffee and pastries, and from 6pm-10.30pm for dinner (Tuesday to Saturday), plus Sunday brunch from 10am-4pm.

Formula 3 driver launches racing simulator concept in Portsmouth: Formula 3 driver Felix Baggott has launched a racing simulator concept in Portsmouth. Full Send Racing Lounge, which combines an “immersive simulation” experience with a welcoming lounge offering “luxury hospitality”, has launched in the town’s Gunwharf Quays. Guests can take part in group race events, corporate race events or simply “arrive and drive”. Founder Baggott, aged 18, has self-funded the business, with support from the local council’s Portsmouth Business Support Service. A former British School karting champion, he now races for Fern GP and last year progressed to Formula 3. “We’re excited to share that a new local business offering a premium, immersive motorsport simulation experience has opened in Gunwharf Quays,” a spokesman for Portsmouth Business Support Service said. “Full Send Racing Lounge offers premium, immersive simulation experiences, focused on fun, giving everyone the chance to get behind the wheel — whether you're a first-timer or a racing fan. Felix Baggot is the young Portsmouth entrepreneur behind this business. Now an F3 racing driver, he wants to enable others with an interest in driving to access the technology that could forge a pathway into the motorsport industry.”

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