SABMiller – ‘we need to follow the lead of the coffee market’: Global brewer SABMiller has told investors it plans to follow the lead of coffee to build a position for beer outside its traditional role as the favourite drink for men in pubs and bars, with flavours and styles that attract more consumers on more occasions. Chief executive Alan Clark said: “SABMiller has always been about strong growth and performance. To ensure we continue on this trajectory in the future, we’ve sharpened our strategy to focus on three key elements: driving superior top-line growth, becoming more efficient and concentrating on the highest growth opportunities. Our long experience of operating in emerging markets means we are well-positioned to capture the opportunities from these high-growth markets. But in the more mature and fragmented markets, we need a new approach. We have a long-term vision to push out the boundaries of the beer category, appealing to more consumers on more occasions through innovation and challenging traditional perceptions of beer.” Marketing director Nick Fell said: “We know there’s untapped potential in beer and it’s time to change the image of beer as just a drink for guys watching sport. Why shouldn’t beer be a great choice with food or something that has much more appeal for women? Achieving this will take time but it can be done. Just look at coffee. What was previously a one-dimensional drink has become everything from an inexpensive cup of instant at home to a premium-priced speciality drink in a coffee shop with a huge range of exotic flavours and styles. We have the same opportunity and vision for beer. We are already seeing good results from strengthening our core lager brands and expanding our portfolios into new areas such as Radlers, flavoured beers and ciders. Our new strategy for beer takes us further. We believe our unrivalled local market insights – as the most local of the global brewers – combined with our size and scale will allow us to really shape the future of beer in new and interesting ways.”

Lynx Purchasing – pulled pork popularity has flattened out pork price peak and troughs: The boom in popularity of dishes such as pulled pork is moving the goalposts for operators when it comes to effective menu planning, buying specialist Lynx Purchasing has warned. The growing consumer appetite for US-style hot dogs and BBQ dishes such as ribs and pulled pork has largely flattened out the seasonal peaks and troughs that used to be seen in pork prices, reports the newly-published Autumn/Winter 2014 edition of the Lynx Purchasing Market Forecast. “We’re definitely now seeing what you might call the ‘pork belly effect’ extend to other cuts,” said Lynx managing director John Pinder. “Where pork belly was once a very cost effective option for dishes such as stews and pies, once gastropubs, and then national pub and restaurant groups, moved it centre-plate the price inevitably increased. We’re now seeing a similar effect on pork shoulder, which is an ideal cut for slow cooking. With pulled pork now appearing not simply on the menu in specialist BBQ restaurants, but in many mainstream restaurants and pubs, demand for pork shoulder is high all year around.”

Chorlton school transforms school food by hiring Masterchef finalist: A school in Chorlton, Greater Manchester has hired a Masterchef finalist to prepare gourmet meals every lunchtime after complaint about dull school food. Loreto High School advertised for a new head chef after the kids complained about run-of-the-mill food. Masterchef’s Adam Leavy and Sukhdev Singh, both former chefs at Michael Caine’s ABode restaurant, applied for the job. A typical lunch now includes smoked mackerel (caught on the day), beetroot and kale salad, with a lemon and rosemary chocolate truffle for dessert.

Good Hotel Guide – pubs and restaurants with bedrooms now vying with top hotel: Pubs and restaurants with rooms are now vying with top-notch hotels as the best places to stay, according to the 2015 Good Hotel Guide. Venues that have made it into the latest guide include The Talbot Inn at Mells in Somerse, which features on the ten-strong Cesar awards list – named for famous hotelier Cesar Ritz. Receiving the pub-with-rooms award The Talbot Inn was described as ‘’a stylish former coaching inn’’ with ‘’highly-praised bedrooms and food that always hits the spot’’. Of the 400-plus entries in the guide, the publication’s co-editors Adam Raphael and Desmond Balmer said: ‘’Hotels should be better than home. A good manager will have slept in every bedroom to ensure it’s up to scratch. Breakfast is also a very good benchmark; it’s the guest’s last meal before check out. So good-quality coffee, freshly-squeezed orange juice and free-range eggs should be a given. Finally, the guest may not always be right, but they should always come first.’’

ALMR urges government to do more on apprenticeships: The Association of Licensed Multiple Retailers (ALMR) is recommending the government look at further options to promote apprenticeship take-up and reminded the Business Secretary that NMW rates should be set by the Low Pay Commission following independent evaluation. Business Secretary, Vince Cable announced a Lib Dem policy recommendation to raise the rate of apprentice pay from £2.73 to £3.79 at the Liberal Democrat’s annual conference yesterday. ALMR chief executive Kate Nicholls said: “We are pleased to see the government taking seriously the issue of apprenticeships and taking steps to encourage more young people to take up such a scheme. We are concerned, however that this may be undermined by unsustainable increases in wage rates. The Low Pay Commission’s 2014 report stated: “for wage increases to be sustainable, they must be affordable.” This recognition is a good first step but we would like to see more being done to develop apprenticeship schemes for hospitality businesses and help for businesses looking to take on an apprentice. We would like to see the government looking at further steps such as fully-funded apprenticeships for 19-24 year olds and further funding for over 25s. A bonus for small businesses every time they take on an apprentice, not just a one-off, would also reinforce the attractiveness and usefulness of the apprenticeship scheme.”

Crowdcube wins alternative finance award: Crowd-funding platform Crowdcube has been chosen as the best equity crowdfunding platform for start-ups and young businesses at the inaugural AltFi Awards. The AltFi Awards celebrate the best in the alternative finance space. Luke Lang, co-founder of Crowdcube, said: “So far this year we have helped 73 companies raise a total £24.5 million from a nation of armchair dragons. This is 118% higher than the whole of 2013 and we are getting more and more enquiries every day. All the awards and nominations we receive are an affirmation of how we are spearheading an innovative and disruptive industry.”

Martini family launch Stem Cell and Bone Marrow Awareness Day: Today (7 October) is the first anniversary of Margot Martini being diagnosed with leukaemia and her family has announced the launch of the “Team Margot Stem Cell and Bone Marrow Awareness Day”. The day is designed to promote awareness around the need for more potential stem cell donors to join the UK and worldwide registries. The day will give particular encouragement to those with mixed race to register, as this is a stem bank that is very much under-represented. There are 37,000 people worldwide who are desperately seeking a stem cell match and only 60% of transplant recipients currently find a perfect donor. Of those from a black, Asian or ethnic minority community, just 20.5% of transplant recipients ever find their perfect match. Margot’s donor appeal in early 2014 received international coverage in 11 countries. Based solely upon Team Margot’s UK achievements, statistically over 500 people will now receive potentially life saving bone marrow transplants. Margot’s father, sector executive Yaser Martini said: “Team Margot is committed to raising global awareness around the need for more stem cell donor recruits, hence the launch of this annual international awareness day to help promote greater understanding and to encourage more people to register as potential stem cell/bone marrow donors.” The inaugural Team Margot Stem Cell and Bone Marrow Awareness Day will be on October 7 2015.

Dunkin Donuts – we’ve signed a franchise partner for the north west: Dunkin Donuts chief executive Nigel Travis has revealed that the company has signed a unnamed franchise partner for the north west as it targets 144 sites in the UK on its return after a 20 year absence. So far, the company has opened four UK sites under franchise with two more opening in the coming weeks. Meanwhile, WH Smith has agreed to sell Dunkin Donuts products in five train station stores, including Euston and Paddington. Travis told The Daily Telegraph: “We failed the first time (in the UK) because we focused on central London where rents were too high. This time we are starting on the outskirts of London.”

Fuller’s to re-open the Albannach as the Admiralty this month: London brewer and retailer Fuller’s is to re-open the Albannach, the Scottish-themed restaurant, bar and late night venue in London’s Trafalgar Square, as The Admiralty on 21 October, trading as part of its Ale & Pie concept. The site was sold to Fuller’s by agent Christie + Co on the instructions of Trevor Binyon and Tim Dolder from Opus Restructuring LLP, joint administrators of AB Trafalgar Square Limited. Set over three floors overlooking Admiralty Arch and Cabinet Offices, Fuller’s latest opening offers a prime site adjacent to London’s best known landmark. Simon Chaplin, director and head of restaurants for Christie + Co, said in March when it was sold: “The acquisition of Albannach by Fuller’s emphasises once again that prime London sites continue to attract a large number of bids and the highest premiums.”

Draft House reports Cask Ale Week success: London operator Draft House has reported a huge sales boost during Cask Ale Week. Founder Charlie McVeigh told Propel: “We ran a very strong Cask Ale Week offer called “Give us our Daily Cask” – all cask ale was £2.75 per pint for the week. Cask ale sales for the week increased by 33.8%. We also made a lot of new friends! Going forward we will continue to tap one firkin per pub and sell it for £2.75 per pint. And when it’s gone, it’s gone. We call this ‘Daily Cask’.”

Punch names John Vassallo as its operator of the year: Punch Taverns has named John Vassallo, partnership development manager for North London, as its Operator of the Year. The judging process began earlier this year when nominations for Punch’s stand-out operators were put forward. Fifteen regional finalists were announced and members of Punch’s operating board then travelled the country, spending time out in trade with each finalist to judge first-hand how these operators help licensees to develop the best businesses. After a spending a day in trade with each of the finalists, Punch’s chief operating officer Neil Griffiths explains how he reached his decision to name the overall winner as John Vassallo. “John is absolutely dedicated and genuinely one of the most professional operators that I’ve ever met. He commands huge respect from all of his licensees as a result of supporting them in driving and developing their businesses. John has built huge trust with his licensees through consistent delivery of all his actions and promises and clearly deals with people in a way that he would wish to be dealt with himself. All of the finalists were outstanding but what really struck me about John was the respect he showed for his colleagues at our head office.”

Top Leeds restaurant moves to Ripon to side-step rents: One of the best-known restaurants in Leeds has moved to a new site in Ripon. Guy Martin-Laval, who ran the legendary La Grillade in Wellington Street in Leeds for more than 30 years, has relocated his award-winning restaurant to Kirkgate in the shadow of Ripon Cathedral. He moved from Leeds because he felt he did not want to pay the high rents demanded in the city. He also said the “final straw” was when the Leeds City Council food and health team insisted that the restaurant pre-cooked its steak tartare before chopping it and that raw eggs could not be served in an egg shell. La Grillade’s new premises in Kirkgate offer around 60 covers plus private dining space.

New Moon Pub Company wins Cheshire Business of the Year: Cheshire based New Moon Pub Company, led by David Mooney and Paul Newman, was crowned ‘Business of the Year’, at the 2014 Cheshire Business Awards last Friday. The award came just days before they open their sixth site, The Mockingbird Taproom in Chester city centre. Newman said: “What a great week – a fantastic award and the opening of our sixth site to boot! We’re really chuffed with the award, particularly in light of the strength of the competition.” Mooney added: “It’s a massive coup for us as we were up against Chester Racecourse and a huge firm of solicitors! To say we were amazed, almost speechless, would be an understatement – we are so chuffed for us and our 150 plus team.”

Wetherspoon submits plans for Biggleswade pub: Five months after confirming that it had bought The Crown pub on Biggleswade High Street in Bedfordshire, JD Wetherspoon has submitted its £1.3m refurbishment plan for the property to Central Bedfordshire Council. The plans reveal that the pub’s coachway arch will be filled in to provide the main entrance to the pub and hotel. The building will expand into the adjacent shop, which will be used as hotel space. In total, there will be 12 hotel rooms. The existing carpark will be replaced with a disabled space and beer garden. The application states: “A JD Wetherspoon public house will act as a key anchor having somewhere in the region of 2,500 to 3,500 visitors a week. The site will therefore be a significant attractor of trips and will assist the vitality and viability of this part of Biggleswade town centre.”

Davy’s Wine Bars launches new food menu: London operator Davy’s Wine Bars has launched a new menu, which has proven popular with female customers thanks to a focus on salads. Head of marketing and sales Simon Gaske said: “The new menu has been really well-received, especially from our female clientele. We added a variety of salads to our main section and we have already seen a significant lift in our daily covers.” Highlights of the menu include over ten side dishes, including truffle mac ‘n’ cheese, heritage tomato and basil salad and triple-cooked chips. Other new items include layered chicken Caesar burger, a super food salad and Welsh rarebit. Gaske added: “We have managed to retain spend from customers who are short on time, but still wanting the full dining experience. The famous Davy’s burger has remained centre stage on the menu, ‘cooked to order’.” The company reports that it is in positive like-for-like sales growth.

Bella Italia opens in Peterborough: Bella Italia, the Tragus Group brand set for rapid expansion after a company restructuring, has opened a new site in the Hampton part of Peterborough. The new site has created 35 jobs and represents a £745,000 investment by the company. It features the new Bella Italia gelato cart. Neil Utley, the general manager of the new restaurant, said: “We’ve already received fantastic feedback on our new look, and we fully expect the restaurant and the new gelato offering to go from strength-to-strength as more and more people come to check us out!”

Jamie Rollo – our bull case for Spirit shares is 130p: Morgan Stanley leisure analyst Jamie Rollo has set a bull case value for Spirit shares of 130p. He said: “Spirit recently rejected a 100p preliminary all-share offer from Greene King, concluding it undervalued the company. Greene King now has until 21 October to either announce a firm intention to make an offer or walk away. Stonegate and Marston’s are mentioned in the press as other possible suitors (neither have commented), and there is significant private equity interest in the space. A combination of attractive assets, good trading performance and fragmentation of the managed pub sector (potential for material synergies from integration), all suggest upside from consolidation. We set our bull case take-out scenario at 130p.”

Freedom of Information request reveal Mimosa problems in Telford: Mouldy food and “numerous” flies were found in the kitchen of a flagship Mimosa Asian buffet site at the Southwater development in Telford, Shropshire. Raw meat was also found being prepared on the same surface as cooked meat. A Freedom of Information (FOI) request submitted by the Shropshire Star has revealed the findings after Mimosa was given a one-star rating by Telford & Wrekin Council back in July, only a month after it had opened. It also revealed major concerns about health and safety, with fire exits “completely blocked” and slippy floors around washing up areas. Bosses at the restaurant were warned “major improvements” had to be made. Its manager pledged they would tackle the problems immediately and the FOI reveals a follow up visit earlier this month saw “much improvement”. Mimosa also runs sites in Camberley and Aldershot

D&D London to re-open Quaglino’s tomorrow after multi-million pound refurbishment: D&D Restaurants will re-open is flagship Quaglino’s site tomorrow (Wednesday 8 October) with a new cocktail bar as part of a multimillion-pound restoration and refurbishment. The new design will see the signature sweeping staircase, balcony bar, main restaurant and mezzanine private dining rooms restored along with the addition of a “glamorous” central cocktail bar and a stage for intimate live music performances. The 240-cover restaurant will offer a contemporary European menu from new executive chef Mickael Weiss. Late into the evening, the restaurant will transform into an entertainment destination, featuring renowned DJs and lounge-style live bands as part of a programme of curated late-night live music performances and events. Open late on Fridays and Saturdays, entry will be free. As well as the new stage, there will be a high-quality new sound system. D&D London chief executive Des Gunewardena said: “It’s remarkable to think that when Quaglino’s first opened, Londoners were dancing the Charleston and King George V was on the throne. The place has history, and when we re-launch Quaglino’s, I hope that it will be the beginning of a new chapter of fun, excitement and stories for another generation of Londoners.”

Moscow restaurateur to debut high-end pizzeria next month: Bocconcino Pizzeria, the high-end pizzeria concept led by Moscow restaurateur Mikhail Gokhner, will make its debut in the UK in early November, in London’s Mayfair on 19 Berkeley Street. Inspired by the quality pizza and Italian cuisine Gokhner experienced in Forte dei Marmi, a seaside town in Northern Tuscany, Bocconcino Pizzeria will specialise in authentic wood-fired pizzas and freshly made pasta dishes featuring premium, seasonal ingredients. “Bocconcino Pizzeria is founded upon the finest Italian traditions,” said Gokhner. “First class service, the best quality fresh ingredients and classic Italian dishes, presented here in an elegant and contemporary dining environment.”

Rishi’s to open third Scottish site in Dundee: High-end Indian restaurant brand Rishi’s is to open its third Scottish site in the old Byzantium premises in Dundee next month. Rishi’s, which already has branches in Aberdeen and Glasgow, secured the vacant Hawkhill restaurant after the closure of the Mediterranean restaurant in September. The director of West Port property, which acts on behalf of the owner of the Hawkhill premises, said that the arrival of Rishi’s was a vote of confidence in Dundee. Adam Hutcheson said: “Due to the success of the Byzantium business, along with the unique location and high-quality finish of the premises, the leasehold opportunity has been snapped-up, following a frenzy of interest from across the UK, by one of Glasgow and Aberdeen’s leading Indian restaurant companies, Rishi’s. Already located in George Street, Aberdeen, and Bath Street, Glasgow, Rishi’s offers a delicate mix of authentic traditional and contemporary Indian cuisine style. Dundee’s newest restaurant venue is due to open in November.”

Costa Coffee lines up first Warwickshire drive-thru: Costa Coffee has unveiled plans to open its first drive-thru store in Warwickshire. The retailer has signed a new lease on a 1,775 sq ft store in Leamington, which is due to open next year. The new drive-thru, which will create up to 15 new jobs, will be based next to the Morrisons supermarket on Old Warwick Road. A spokesman for Costa said: “Costa are pleased to announce that we are opening a brand new store in early summer 2015, bringing ten to 15 new jobs to the local area. The store will be run by a franchise partner local to the Leamington area and, as with all of our new store openings, we will do all that we can to integrate ourselves with the local community.”

Turnover rises at Pig brand hotel company: Pig brand operator Home Grown Hotels has reported turnover rose to £4,581,471 in the year to 31 December 2013, up from £3,644,829 the previous year. The company made a loss of £140 compared to a profit of £322,474 the year before. The company refurbished Hunstrete House and the Manor House hotel in the year, opening as the Pig near Bath in March this year and the Pig on the Beach in Studland Bay, Dorset, in July respectively. “Both are exceeding initial expectations,” the company stated. Occupancy at the original 26-bedroom Pig hotel, near Brockenhurst, in the New Forest, peaked at 98% in July and August, with an average occupancy across 2013 of 93%, up from 90% in 2012. Restaurant covers per day reached a high of 182 in August, and an average of 162 throughout the year, compared with 146 in 2012. Meanwhile, turnover increased to £4m during 2013, up from £3.64m the previous year, with Ebitda at £1.07m (2012: £900,000). Robin Hutson, director of Home Grown Hotels, stated: “Behind these excellent statistics lies the ability of the hotel’s management to efficiently handle such large numbers.” The 12-bedroom Pig in the Wall enjoyed a healthy first year of trading, generating revenue of £600,000 and Ebitda of £130,000. Average occupancy for the hotel was 74%, with a peak of 90% in August. Its deli counter, which serves breakfast and a limited selection of charcuterie boards, salads and wine throughout the day, had an average of 71 visits per day, with a high of 94 in September.

YO! Sushi wins best large restaurant employer award for second time: YO! Sushi has won the ‘Best Large Restaurant Group’ at the Caterer.com’s ‘Best Employers in Hospitality Awards 2014’ for the second year running. YO! Sushi triumphed over some well-established brands including Ed’s Easy Diner as well as newer concepts in the category such as Bill’s and Wahaca. YO! Sushi was placed 12th overall in the ‘Top 60 Best Employers in Hospitality 2014’ making it the leader for its category. Hundreds of employers entered the awards and almost 9,000 employees completed the survey, with 60 employers gaining an engagement score high enough to allow them to be entered into the Top 60 Best Employers in Hospitality 2014. YO! Sushi people director Suresh Banarse said: ‘‘YO! Sushi is committed to ensuring our employees are happy and have every opportunity to be developed in their career. After all, a happy workforce delivers a great dining experience for customers. We’re thrilled to have won this award for the second year running and will continue to make sure our restaurants provide fantastic opportunities for staff.’’

CPL develops talent with new recruits to apprenticeship scheme: CPL Online, part of the leading sector training company CPL Training Group, has recruited nine new apprentices. The recruitment is part of a strategy by the company to develop talented young individuals from the Wirral and surrounding areas and steer them into technical and creative roles within the organisation. David Dasher, director of CPL Online, said: “The programme turns problem solvers into skilled PC builders, data defenders and cloud controllers. There is a huge pool of talent on the Wirral and through these apprenticeships we can offer a first step for young people looking to develop careers in a whole range of business areas. We are committed to supporting young people get onto the career ladder and have seen over the years that some of our most creative and technically brilliant coders and developers started with us straight from school or college.” CPL Online will be offering a further four apprenticeship placements to start before the end of the year.

Stonegate wins major training award: Stonegate Pub Company has won the Innovation in Training Award at the Scottish Training Federation’s annual awards. The Innovation in Training award, for an outstanding example of ‘Work Based Learning’ (Apprenticeships), was presented to members of Stonegate Pub Company’s HR team in recognition of its successful Albert’s Apprenticeships. Albert’s Apprenticeships, Stonegate’s own in-house apprenticeship scheme, was created in 2013. The scheme offers eight types of apprenticeships for employees in both front and back of house pub roles. In its first year, 300 young people have been given Albert’s apprenticeships positions. Lee Woolley, head of learning and development at Stonegate Pub Company, said: “We are thrilled to accept this award for our Albert’s Apprenticeship scheme. It was just a year ago that we first introduced our own nationally recognised apprenticeship scheme. Tailored to suit our business, it has been hugely popular with an immediate uptake of 300. The apprenticeships offer young people starting out in the business the skills and knowledge to build a fulfilling career in our company. Designed to be hands-on and engaging, the aim of the apprenticeship is to create a lifelong love of working in hospitality.”

Sky launches revamped ‘making the most of sport’ training online and for tablets: Sky Business has revamped its ‘Making the Most Sport’ training, which is available both online and on iPad/tablet for licensees on the go. Building on user feedback, the online course has been tailored to allow users more control over content and navigation. Licensees and their staff can now choose and complete the areas of training they feel are most relevant to their development, from growing their sports knowledge to marketing events. New functionalities also enable users to jump ahead, pause and rewind at their convenience, making it simpler to navigate through the modules. ‘Making the Most of Sport’ is available for free as part of Sky’s Go Further range of business-building products and services designed to help licensees make more of showing live sport in their venues. Since its launch this summer, the course has attracted over 3,000 Sky subscribers, with more than 90% positive feedback.

Campaigners celebrate saving a Hackney pub from development: Campaigners are celebrating after a vacant historic Hackney pub was saved from being turned into flats in a landmark ruling. The Chesham Arms closed two years ago after almost 150 years. Comedians Paul Whitehouse and Harry Enfield wrote sketches in the “back street boozer” in the 1980s. In 2013 property developer Mukund Patel turned the first floor into a flat, without planning permission, and transformed the ground floor bar into two office suites, sparking fears among locals that the pub would be lost forever. But last week, in what is thought to be a legal first, a planning inspector recognised the pub’s status as an “asset of community value” under the Localism Act and dismissed an appeal by Mr Patel to use the first floor as a flat.

Cotswold pub reduced by £100,000: A Cotswold pub business in a village described as ‘heaven on earth’ by arts and crafts guru William Morris is on the market with Colliers International. The Plough Inn in Kelmscott near Lechlade has just been reduced from £650,000 to offers over £550,000. Colliers’ Peter Brunt said: “The Plough is just around the corner from a number of major tourist draws including Kelmscott Manor, which was once rented by William Morris who was clearly a big fan of the place. With eight beautiful letting bedrooms and a cottage for owners or managers it offers everything potential pub owners could wish for in terms of location and potential. Our client bought The Plough in 2002 and the business is run under management. This is a successful operation which would suit either owner occupation or could continue to be run under management.”

Luminar hires Thorndycraft as operations director: The UK’s largest nightclub operator, The Luminar Group, has appointed Jason Thorndycraft as its new operations director, with effect from yesterday (Monday 6 October ). Reporting directly to chief executive Peter Marks, Thorndycraft previously held the roles of operations director for Drake & Morgan and chief operations officer for Novus Leisure. Marks said: “Jason was a key member of the team that built Novus into one of the strongest companies in its sector. He has an impressive track record of strategic transformation, venue profitability and operational excellence. With a passion for innovation, Jason will add a fresh perspective to the business that will be invaluable as the company continues its growth plans.” In his new role, Thorndycraft will be responsible for delivering investment and profitability across the company’s 53 strong nightclub estate. Working closely with Luminar’s five regional directors, he will support the company’s ongoing investment programme and help to realise its full market potential. Thorndycraft said: “Luminar is a great turnaround story; over the last two years the company has built a solid platform for growth. I’m looking forward to working with Peter and the management team to guide the business through the next exciting phase of its development.” The Luminar Group operates a total 53 nightclubs nationwide and was voted the 2014 Best Late Night Operator at the Publican Awards.

Gordon Ramsay reveals Heddon Street opening date: Gordon Ramsay Group will open Heddon Street Kitchen in the week commencing 10 November. The restaurant, located in Regent Street’s Food Quarter, is the thirteenth in the group’s portfolio and its first in the heart of the West End’s shopping district. The all-day dining restaurant and bar will open from breakfast until late seven days a week. Maria Tampakis has been appointed head chef and brings three years of experience from Bread Street Kitchen where she was senior sous chef and before that spent time at three Michelin-starred restaurant Jean-Georges in New York. Inspired by Bread Street Kitchen in the City and designed by Russell Sage Studios, the 8,900 square foot, 232-cover venue will span two floors. Stand out features, unique to Heddon Street, include an ice cream bar and a wine tasting counter where guests will be able to sample a wide range of wines by the glass and participate in regular tastings, using both Bermar wine preservation systems and a Coravin Wine Access System. There will also be an open kitchen and pass, raw bar, pizza oven, cocktail lounge bar and private room with full media facilities. Managing director Stuart Gillies said: “We are extremely excited to be opening in the very heart of the West End in what has become one of London’s premier shopping destinations. With Regent Street receiving 7.5 million tourists each year and with 20,000 employed in the area, we have developed Heddon Street Kitchen as an accessible all-day concept that will appeal to both locals and visitors.”

NewRiver Retail makes Costa Coffee franchisee sale: NewRiver Retail has sold a single vacant unit in The Beacon Centre, North Shields to a Costa Coffee franchisee for £325,000, comparing favourably to the apportioned entry price in December 2013 of £91,000.

Friska to open ten more sites after £1.25m investment: Bristol-based healthy fast food chain Friska has secured £1.25 million of investment to open ten new sites in Bristol, Birmingham and Manchester. The money, which has been raised through two angel investors and Santander, forms the first stage of the company’s national roll-out plans. Since opening their first site in 2009, founders Ed Brown and Griff Holland have opened four sites across the city, serving globally inspired fresh fast food and speciality coffee. The duo plan to open at least one more Bristol outlet before opening in Birmingham in early 2015. A similar cluster of stores is currently in the pipeline for both Birmingham and Manchester. The successful funding round comes on the back of consistently strong financial performance, which saw Friska increase sales by 50% between 2013 to 2014. Next year, the company is forecast to hit over £2.5 million in turnover coupled with healthy profit margins. Reflecting on the investment, Brown said: “This is absolutely fantastic news for Friska. Since opening in 2009 we have always had big plans and have been focused on growing a successful and, crucially, well-loved business by our customers and colleagues alike. To see the plan coming together is just fantastic.” Holland added: “This year really has been the most exciting one yet. Our focus on re-defining expectations within our sector is becoming a reality and we can’t wait to open in Birmingham and Manchester.” The deal was overseen by Matt Eves and Peter Doe of Isca Ventures, who have previously worked with Loungers, Taylor Street Baristas and Parsons Bakery. On successful completion of the deal, Doe said: “Friska’s “on-the-money” customer proposition of feel-good food coupled with their efficient operations have enabled the founders to raise significant capital and start their exciting national roll-out.” This news caps off a successful year for the company in which it has received several high profile awards. Friska made the Smarta Breakthrough 50 and has been named a winner in the O2 Smarta 100, topped Business West Insider’s top 42 Under 42 list, made the Institute Directors shortlist for the south west region, startups.co.uk Young Guns award and came regional runner-up for the PwC Private Business Awards for Emerging Entrepreneur of the Year and Private Business of the Year. The founders are also currently in discussions with an international franchise operator to take Friska to new developments in major leisure and transport hubs. Founded in Bristol in 2009, Friska serves breakfast, lunch and great coffee around its idea of ‘feel good food’ – globally inspired food made using the best quality, fresh and responsibly sourced ingredients.