Market Place exploring cities across the UK as it aims to open at least three sites per year: Food hall concept Market Place has told Propel it is exploring new locations in cities across the UK as it aims to open up to three new sites per year. The company, founded in 2020, currently has four London locations – in Harrow, Vauxhall, Peckham and its latest opening St Paul’s – with two more sites in the capital in the pipeline, along with a regional debut in Manchester. Market Place is also moving forward with plans for international expansion, although a date for an overseas debut has not yet been set in stone. “We have more locations in the pipeline with Baker Street and Manchester,” said marketing director Holly Hilton. “We’re hoping to have three more sites open next year and Manchester following the year after. We are looking at different cities across the UK – our team has been exploring cities including Birmingham, Liverpool and Leeds – essentially, anywhere our customers want us to be. Internationally, Dubai is an exciting opportunity, but timing and location are everything. We are not interested in opening fast and closing just as quickly – our aim is to build a lasting presence.” Of the current locations, Hilton said: “St Paul’s has been performing incredibly well. We’re already almost fully booked for Christmas, which is amazing for a new opening, and it’s been fantastic to see such a warm welcome. Being so close to the American Embassy and major transport links, our Vauxhall food hall has become a hub for international visitors, commuters and locals. Peckham, by contrast, reflects a more urban and creative energy, catering to the local community with a diverse mix of street food and an atmosphere. Harrow is where we focus heavily on families – offering kids’ dining options, free arts and crafts workshops during the school holidays and sharing platters that work perfectly for groups. Each Market Place location is unique, and we tailor our offering to match the local demographic.” The company’s first unified loyalty programme, the first of its kind for a food hall group, has also been a hit with guests. The initiative unifies all vendors under a single digital wallet card, allowing customers to collect and redeem rewards across every trader. Initially trialled at St Paul’s, the scheme has already attracted more than 10,000 sign-ups and is now being rolled out across the estate, with full coverage planned by 2026. Hilton added: “We wanted to bring real rewards back into loyalty; too many schemes have lost sight of that. If it’s your birthday, you’ll receive a reward with no gimmicks or hoops to jump through, just genuine value for sharing your data. The technology also gives us powerful insight into customer behaviour so we can serve them better and continue to grow responsibly.”

The After School Cookie Club founder Jesse Jenkins to speak at final Propel Multi-Club Conference of 2025, open for bookings: Jesse Jenkins, founder of plant-based cookie concept The After School Cookie Club, in which John Vincent, co-founder and former chief executive of Leon, is an investor, will be among the speakers at the final Propel Multi-Club Conference of 2025, which is open for bookings. Jenkins will discuss expanding across London, the concept’s strong community focus and the role of social media in its success. The all-day conference takes place on Wednesday, 5 November, at the Millennium Gloucester Hotel in London’s Kensington. For the full speaker schedule, click here. Operators can book up to three free places per company while Premium subscribers who are operators can book up to four free places. To book, email kai.kirkman@propelinfo.com

Premium Club subscribers to receive new searchable and segmented New Openings Database today: The next Propel New Openings Database will be sent to Premium Club subscribers today (Friday, 3 October). The database will show the details of 152 site openings, including which company has opened a site or its plans to open one in the future. The database will have details on what type of site it is and its location, and there will also be a website link to the businesses. The database is published on a monthly basis and Premium Club subscribers will also receive a 10,029-word report on the 152 new additions to the database. It is segmented into seven categories – cafe bakery, casual dining, experiential leisure, fine dining, hotels, pubs and bars, and quick service restaurants (QSR) – making it even easier for users to search. The database includes new openings in the quick service restaurant sector such as US fast-casual brand Velvet Taco opening in London, Moana Poke opening its fifth UK site, in London, and Wingstop, with another opening in Bristol. Premium Club subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the Multi-Site Database, the UK Food and Beverage Franchisor Database, the UK Food and Beverage Franchisee 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 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 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. In this week’s Premium Opinion, sector consultant Flo Graham-Dixon takes a deep dive into net promoter scores and asks whether operators are miss-reporting them, while Wingett looks back at the week’s news, including an acquisition by Honest Burgers, some chirping in the coffee sector, and how the words “transitional and transformational” are now in vogue. 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.

In Conversation – Propel talks to Marcello Distefano, chief executive of family-run Italian restaurant group San Carlo: In the latest In Conversation podcast, Propel group editor Mark Wingett and Mark Stretton, chief executive of leading sector public relations firm Fleet Street Communications, talk to Marcello Distefano, chief executive of family-run Italian restaurant group San Carlo. Available today (Friday, 3 October) at 3pm to Premium subscribers, Distefano discusses his career, further plans for the business both nationally and internationally, and the challenges of operating a premium-dining group in the current trading environment. 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.

Summer sales momentum slows for hospitality sector in September as London continues to lead way: Sales fell 0.1% in September compared with the previous yar bringing a slowdown to the momentum seen in the summer, the latest data from labour management company S4labour has revealed. London continued to lead the way, with a 7.9% increase in like-for-like sales. In contrast, non-London regions saw a decline of 2.7%. Richard Hartley, chief growth officer at S4labour, said: “Since April, the industry has largely managed to absorb rising operating costs, buoyed by strong sales during a warm and sunny summer. However, September’s dull and rainy conditions marked a turning point, with many operators experiencing pressure on both top-line revenue and bottom-line profitability.”

Bill’s MD – ‘increased use of AI means the ops manager role is going to change more than any other’: Tom James, managing director of the Richard Caring-backed Bill’s Restaurants, has said increased use of artificial intelligence (AI) across the sector will lead to the role of the operations manager changing more than other over the next three years. Speaking at the Hospitality Tech Expo, James said: “All of the traditional stuff linked to that role – the reviewing numbers, the looking at all the data, communicating that to the general manager, that's now being done for you. The operations manager role is going to evolve into that coach and mentor role far quicker than any others. I am staggered already in the last six months by how much of the traditional operations manager and operations chef role is now being covered by AI. That traditional insight model, reviewing numbers, writing actions, feeding that back, that's changing. I think that role is going to change hugely. Operations managers shouldn't be nervous. It's just going to be a completely different role in a few years’ time.” James said Bill’s is set to introduce a new two-year development programme into the business next year called the “Army of Leaders Programme” to “help get managers, head chefs, operations managers, in a really dynamic landscape, up to speed in being able to lead in what is a challenging environment”. He said: “We have loads of great managers in our business. However, the market has changed so much, and it is so dynamic, you need so many more skills to work across it. We are investing heavily through our people team and a new people and culture director, because need more leaders in the business. We need forward thinking managers, general managers, head chefs. It's probably the thing I'm most excited about next year.”

Job of the day: COREcruitment is working with a new fitness concept coming to the UK that is looking for a director of studio operations to oversee the growth, culture, and operations of its studios. A COREcruitment spokesperson said: “The business is established internationally and is moving the franchise to England. The role is designed for a highly motivated individual who thrives in managing people, driving performance, and delivering an exceptional client experience. The right operator will serve as both a business leader and cultural ambassador, setting the tone for the studios while ensuring operational excellence and long-term growth. This is a multi-faceted role requiring strong leadership, business acumen, and a passion for health, fitness, and community building.” The salary is up to £80,000 and the position is based in London. For further details, email david@corecruitment.com

Honest Burgers carries out debt refinancing as it looks to accelerate growth plan: Honest Burgers, the Active Partners-backed business, has carried out a debt refinancing as it looks to accelerate the next stage of its growth plan. OakNorth provided a senior debt package to support the 51-strong business, which earlier this week acquired 12 Gourmet Burger Kitchen sites, in a deal that is understood to have been valued at circa £3.7m. The deal follows the launch of the first Honest “Smash + Grab” site in London’s Liverpool Street at the end of 2024, and the introduction of Honest Insiders this summer, the brand’s first digital rewards app with exclusive rewards for customers. Matt Brandon, chief executive of Honest Burgers, said: “With this funding from OakNorth, we’re unlocking a significant phase of growth – not only expanding our footprint, but also continuing to invest in our people, technology, and franchising model. OakNorth’s confidence in our strategy is a strong endorsement of the team’s vision.” Stuart Blair, debt finance director at OakNorth, said: “We’ve been impressed by the Honest Burgers team’s disciplined approach to growth, its consistent performance post-covid, and its innovative thinking – from regenerative beef sourcing to launching a quick service restaurant and plans for a franchising model.”

Notto co-founder – ‘we are evolving the concept into a hybrid model that will drive future expansion’: Julian Dyer, co-founder of pasta bar venture Notto, with Michelin-starred chef Phil Howard, has told Propel that the business is planning to launch an evolved hybrid version of the concept, which if successful will be the company’s prime rollout model going forward. Howard – who is behind Elystan Street, Church Road, and Kitchen W8 – launched Notto in London’s Piccadilly in November 2022, having changed its name from Otto following a legal issue. The venture, with business partner Dyer, of Pots & Co, was the first bricks-and-mortar site for the concept, having initially launched as an online delivery service in May 2021. In 2023, Howard opened a second Notto site at 4 Henrietta Street in Covent Garden. A third Notto is set to open in mid-November at Broadgate Central, in the City, which will be the first under a premium, quick-service concept. Dyer told Propel: “We have been working on this format for 18 months. Consumers want value for money, they want theatre and they want a quality offer. We believe this new format can provide all three for a more time-constrained consumer. This new concept is designed for busy professionals who value both speed and quality, and it gives us the chance to show that fast-casual dining can still carry the same standards and integrity as our pasta bars.” Earlier this year, Propel reported that Howard plans to open a Notto in the Loxton Walk development in Marylebone. Dyer said this site will be a further evolution of the concept, providing takeaway and a dine-in option. He said: “To do a full restaurant – and we may look to do more – capex is around £1.2m, while to do the quicker, hybrid format it is circa £600,000. So, in that regard, it is a no brainer that our focus will be on opportunities for the new evolved format. If it is successful, we can see a route where we would look to do three or four a year over the next couple of years.”

Wellington Pub Co swings back into profit, sees uptick in rental income: Wellington Pub Co, which operates the UK’s largest free-of-tie pub estate with circa 850 tenants, posted a pre-tax profit of £11,790,000 in the nine months to 31 December 2024, against a pre-tax loss of £4,896,000 in the year to the end of March 2024. Rental income for the nine-month period to 31 December 2024 was £23.7m representing an annual equivalent of £31.6m (year ended 31 March 2024: £30.6m). The company said: “This reflects a solid performance in the core property operations and completion of additional residential conversions that reached practical completion during the period.” The group said 11 pubs were disposed of in the nine-month period generating a net profit of £698,000 (year ended 31 March 2024: net loss £3.3m). The company said: “For the nine-month period ended 31 December 2024, investment properties were valued at £482.9m (year ended 31 March 2024: £483.5m). The rental yield of 6.5% at 31 December 2024 is an increase of 0.2% from 31 March 2024 at 6.3%. As at December 2024, trade debt was at £2.4m (at 31 March 2024: £3.7m). The company will continue to generate rental income from its established pub portfolio, which remains a key contributor to recurring revenue. Looking ahead, the company will undertake comprehensive reviews of any pubs that become vacant, assessing opportunities for re-letting, alternative use, or strategic disposal. These evaluations will be guided by a commitment to maximising shareholder value, ensuring each asset is optimally positioned to deliver long-term returns. This proactive approach supports our broader strategy of portfolio optimisation and capital efficiency.” 

Knoops strengthens management team: Luxury hot chocolate shop brand Knoops has strengthened its management team after hiring a new head of digital marketing and performance, and a head of brand. Miguel Martin joins the business, which operates 27 sites in the UK, as head of digital marketing and performance. Martin, who was most recently at Joe & The Juice, will focus on the company’s Knoops at home business and its loyalty programme led through its app. Alex Lindblom-Smith joins Knoops as head of brand. Most recently at Starbucks, Lindblom-Smith will lead the company’s marketing and communications here and in other markets, including the UAE where Knoops currently has two stores. Romy Miller, chief marketing officer at Knoops, said: “Alex and Miguel are senior marketeers with experience and attitude to further our vision to realise the potential of drinking chocolate.” Earlier this year, the business, which is looking to make its US debut in 2026, hired Martin Long, the former chief executive of Game Group, as chief financial officer, and Lucy Winzer, formerly of Pret A Manger, as its UK property director.

Repositioning of estate away from late-night sector aids growth at Vaulkhard Group: North east leisure firm Vaulkhard Group has said that its continuing strategy of repositioning its trading portfolio away from the late-night sector helped it post an increase in turnover and Ebitda in 2024. The company posted a 19% increase in turnover to £18,908,331 for the year to 31 December 2024 (2023: £15,886,891), with Ebitda of £1.8m (2023: £1.1m). Pre-tax profit for the period stood at £1,053,089 (2023: £1,610,299). The company said: “During the year, the group has continued with its strategy of acquiring freehold trading sites and repositioning the group trading portfolio in line with group strategy. In January 2024 the group acquired the freehold property of Grey Buildings in Grey Street in Newcastle, acquired Ninkasi Pubco, an events space and pub business within the city centre of Newcastle, and bought the assets of Wylam Brewery to add the brewing of beer to the group's portfolio. The figures reflect almost a full year of trade for the business. The group also disposed of two leasehold trading sites and a non-trading freehold property during 2024 in line with the strategic plans of the business. Post year end, the group has also acquired the freehold of Barluga, a site the group has traded for more than 20 years, in Grey Street in Newcastle. The board constantly reviews the impact of additional cost pressures and reacts where possible to ensure the business remains competitive. Because of this continuous review the board believes that, as we approach the final quarter of 2025, the group is well placed to overcome these challenging market conditions and overall increase in costs. The repositioning of the portfolio in recent years and investment into the group’s trading properties gives the board confidence as we look toward 2026 and beyond.”

Yorkshire community pub operators secure tenth site, looking at further expansion opportunities: Yorkshire community pub operators Simon Woodcock and Richard Hepplestone are expanding their estate to ten sites by taking the lease on The Upton Arms in Upton, near Pontefract, with Star Pubs. A £200,000 joint investment starts this week to transform the pub into a “top-notch family-friendly local specialising in sports and entertainment complete with a new outside area and a revamped games room”. The capex project is Woodcock and Hepplestone’s second with Star in 18 months, following a £198,000 revamp of The Black Bull in Ecclesfield in summer 2024. Woodcock and Hepplestone – who have nearly 40 years’ experience in pubs between them – are now on the lookout for further sites within a 45-minute drive of Barnsley. Hepplestone said: “Our focus is on wet-led locals surrounded by chimney pots. We’ll consider freeholds but our expansion will be driven by leasing. It removes a lot of the pressure when there’s no major building maintenance to fund. While we’ve focused on wet only sites to date, we’ve recently started dipping our toes into the water with food but can’t envisage taking a pub where it accounts for more than 30% of sales. We’ve built up our back-office systems for expansion. However, we’ve not got a target or timeline for the number of new sites – it all depends on what comes to market. Taking on a pub is all about the financials for us – they have to stack up. We were delighted with the returns on our previous refurbishment with Star, which has given us the confidence to invest again with it at The Upton Arms.” Star Pubs’ investment manager for Yorkshire, Len Jackson, said: “Simon and Richard are passionate about reviving traditional locals. Their expertise combined with Star’s financial backing are just what’s needed to relaunch The Upton Arms and put it back on the map.”

Carlo Mocci to step down at Deliveroo, as Miki Kuusi named new CEO: Carlo Mocci is to step down as chief business officer at Deliveroo, after the formal completion of its acquisition by DoorDash, and the naming of Miki Kuusi as Deliveroo’s new chief executive. Mocci, who was previously at Amazon and McKinsey & Co, joined Deliveroo in September 2020 as chief business officer for the UK, before taking up a wider global role last May. He was tipped earlier this year as a successor to Will Shu, as chief executive of Deliveroo. However, Kuusi – one of six founders of European delivery business Wolt, which was taken over by DoorDash in 2022 – will take up the Deliveroo chief executive role, in addition to his existing role as head of international at DoorDash. Kuusi’s appointment comes after it was announced last month that founder and chief executive of Deliveroo, Shu, would be stepping down from the role after 13 years, following the acquisition. DoorDash co-founder and chief executive, Tony Xu, said: “This is the beginning of a new chapter, not the end of an old one. Deliveroo’s DNA – its customer obsession and relentless pursuit to improve the experience of consumers, merchants, and riders – remains the same. By combining that with DoorDash’s global scale and technology, we have the opportunity to serve more people, in more places, with greater impact.” Xu emphasised the Deliveroo brand would remain, stating “the Deliveroo app and products you know and love aren’t going anywhere”. The company’s intention, he continued, was to make the user experience “even faster, smarter, and more delightful”. Mocci said: “Over the past five years I have been privileged to be part of this journey, and I am particularly proud of those customer-obsessed changes where we initially thought that ‘it can’t be done’. Joining forces with DoorDash is exactly the right step forward for the business, and I know this brilliant team will thrive as part of the broader group.”

Ongoing investment programme helps Exclusive Collection increase pre-tax profit: Exclusive Collection, which operates eight luxury hotels and spas across the UK, has reported an increase in pre-tax profit for the year to 30 March 2025, on the back of its ongoing investment programme across its eight-strong estate. The company posted turnover of £67,453,795 (2024: £64,277,743), Ebitda of £9.2m (2024: £8.0m) and a pre-tax profit of £3,255,417 (2024: £2,248,533) during the period. Managing director Danny Pecorelli said: “We continue to invest in the business, through major projects as well as a rolling programme of bedroom and meeting room upgrades. During the period, at South Lodge in West Sussex, we opened our eight new eco lodges, the Reeds, and introduced a wild swimming concept. We also completed a major refurbishment at Ansty Hall in Warwickshire following its purchase in 2023, allowing Ansty to be integrated into the Exclusive Collection branding.” The group also operates Pennyhill Park in Surrey, Lainston House in Hampshire, the Royal Berkshire Hotel in Berkshire, Fanhams Hall Hotel in Hertfordshire and The Castle Inn and The Manor House Hotel, both in Wiltshire.

Living Ventures re-aligned as an advisory firm, Jeremy Roberts joins Nell’s Pizza as chair: Living Ventures – the founding vehicle of the likes of The Living Room, The Alchemist, Gusto Italian and New World Trading Company – has realigned itself as an advisory and accounting services business under the new name Living Ventures Management Services (LVMS). Jeremy Roberts, who founded Living Ventures with the late Tim Bacon, told Propel that LVMS will allow “creative, passionate people to be themselves in the secure knowledge their accounting and back-office systems are being managed well and adding value”. Roberts said: “I have long felt when talking to young companies the financial sector does not serve them well. Inevitably and by nature hospitality businesses start with passionate operators who usually do not have control or accounting expertise in their lockers. Certainly, that was the case with Tim and me. Our serendipity was that my hotel background and business training meant that I naturally leant toward the control side and Tim as we know was a natural genius in concept creation and customer understanding that I could never emulate alone. It is that synergy that I believe LVMS can recreate. Obviously, my mate is irreplaceable but his entrepreneurial spirit, his passion, and his drive I do see emulated in many of the young people running companies now in much tougher times than when we started 30 years ago in this wonderful industry, we call home. LVMS will allow these creative, passionate people to be themselves in the secure knowledge that their accounting and back-office systems are being managed well and adding value.” Added to this, Roberts is looking to add his personal involvement with the founders, if required, which ranges from active non-executive roles to informal advice on growth issues and the “inevitable growing pains of a small business as it strives to reach its potential and hopefully will go on to investment opportunities and ultimately exit for those founders”. From this, Roberts has taken on the non-executive chairman role at Nell’s, the north west New York-style pizza business founded by Jonny and Charlotte Heyes. Roberts said: “The reason for expanding the non-executive director roles is that I have been asked many times in the past but have not had the band width until now and it's something that I always saw, like many of my vintage, as my bridge to retirement but I feel a long, long way from that and I believe LVMS is a unique addition to that process.”

London LGBT+ venue G-A-Y Bar to close this weekend: London LGBT+ venue G-A-Y Bar is closing this weekend, with its owner admitting he has fallen out of love with Soho. Owner Jeremy Joseph said it was “time to say goodbye” to the venue after 25 years, and added: “When you lose the love for what you are doing it is hard to carry on.” In January, Joseph announced plans to sell the venue just weeks after battling to reopen his other venue, Heaven nightclub, following an incident. Joseph told The Standard: “Although I’m happy with the decision and it’s the right thing to do, I wanted to do it under the radar. I wanted to just go because I don’t think there’s anything to celebrate with the state of Soho at the moment.” Joseph said Soho has been “his life”, he has a fierce love for it, but said it had lost its “vibrancy”, and claimed there seemed to be no love for Soho from the powers that be. “Hospitality is on its knees at the moment and no one seems to be doing anything about it,” he added. Joseph said he would love to open another bar in the future, but not until the Soho he knew and loved returns – one that includes reclaiming its LGBTQ+ identity. Joseph said the closure of G-A-Y would allow him to focus on keeping Heaven open, which he said is now his “top priority”. In February last year, Joseph said Heaven’s landlord, The Arch Company, wanted to put rent up by another £240,000, on top of an £80,000 automatic increase. Following a two-year process, and costs of more than £100,000, a rent arbitration review resulted in a rent increase, “but one that allowed the club to remain a viable business”.

Caledonian Leisure secures sixth site: Caledonian Leisure, which operates under the Caledonian Travel and UKBreakaways brands, in partnership with its investors, has acquired a 104-bedroom hotel, on the Isle of Wight. The Broadway Park hotel in the seaside resort of Sandown will be renamed The Caledonian Island Hotel and is scheduled to reopen next February. The hotel becomes the sixth property to join the Caledonian Hotel Collection, which already includes sites in Torquay, Blackpool, Scarborough, Arrochar, and most recently, Callander. Graham Rogers, managing director at Caledonian Leisure, said: “After the success of The Caledonian Hotel Collection in other key UK locations, we’re thrilled to welcome another beautiful hotel to our portfolio. The former Broadway Park hotel is a key addition to our collection, and we’re confident our customers will be delighted to see it become part of the Caledonian family.”

Edinburgh chef Stuart Ralston creates restaurant group ‘to mark next step’ following closure of debut site: Edinburgh chef and restaurateur Stuart Ralston has created Aizle Hospitality Group following the closure of his debut restaurant, Aizle, last month, after 11 years of operation. The group is composed of Michelin Bib Gourmand Noto and Tipo, Michelin-starred Lyla and Ralston’s upcoming projects – Parisian bar à vin Vinette and its subterranean cocktail bar Vivien, which are due to open this month. The move also sees Ralston’s older brother, Scott, step into the group chef role to oversee Noto, Tipo, Vinette and Vivien. Younger brother, Calumn, will take on the head chef role at Vinette and Vivien, while Stuart Skea will continue to oversee the wine programme across all the restaurants. Together with head chef Lewis Vimpany, Ralston will be focusing on his seafood fine dining restaurant Lyla, which received its first Michelin star in February. Ralston, whose team includes his long-time operations director and co-owner Jade Johnston, said: “Following the closure of Aizle, it felt important to carry on its name and legacy through our hospitality group. Aizle Hospitality Group is just as much about the people as it is about the restaurants, and I am proud of the team we have built across all sites. This year marks a big next step for us as we open Vinette and Vivien, build on Lyla’s Michelin success and continue the good work at Noto and Tipo. It feels especially meaningful to be doing this alongside the key people who’ve been on this journey with me – Jade, who has been integral for more than a decade, and my brothers Scott and Calum, who are stepping into leadership roles.” Born in Glenrothes in Scotland, Ralston spent his twenties working in New York under Gordon Ramsay, undertaking stages with chefs including David Bouley, Daniel Humm and Jean-Georges Vongerichten. Following time spent as chef de cuisine at the Sandy Lane Resort in Barbados, Ralston returned to Scotland where in 2014 he opened Aizle, which served a blind-tasting menu revolving around Scottish produce. This was followed by New York-inspired neo-izakaya Noto in 2021, Italian-inspired Tipo in 2023 and seafood-led fine dining restaurant Lyla in 2023. 

Cocotte founder to launch new Italian restaurant in London’s Queen’s Park: Romain Bourrillon, founder of Bo & Co, the London hospitality group behind concepts such as Cocotte and Supra, is to launch a new Italian restaurant called Casa Felicia in Queen's Park. Conceived as “a soulful Italian kitchen in the heart of Queen's Park”, Casa Felicia, which will open on Tuesday, 14 October, is designed to “feel both welcoming and stylish”. Casa Felicia's kitchen will be led by chef Francesco Sarvonio, a Naples native whose cooking is rooted in the traditions of southern Italy. Bourrillon said: “Queen's Park has such a special energy right now. It's no longer just a neighbourhood but a destination for food and community. With Casa Felicia, I wanted to create somewhere that feels both familiar and inspiring, a place where people can gather, share great food and feel at home.”

London bakery from co-owner of Hackney Italian restaurant Ombra to open third site: London bakery Forno, from the co-owner of Hackney Italian restaurant Ombra, is to open its third site. Mitshel Ibrahim, who is both co-owner and head chef at Ombra at 1 Vyner Street, launched the first Forno, at nearby 332 Andrews Road, in 2023. Milan-born Ibrahim then opened another Forno, at 47 Church Road in Leytonstone, in July this year. Now, Forno is set to launch in in Mile End’s Ragged School Museum, taking over the existing café space, reports Hot Dinners. There’ll also be a separate takeaway area for coffee and pastries, while what was once the museum’s conference room will stock Forno’s shelf staples to take home.

 

Liverpool operator to open third site: Liverpool operator Mohammed Tha is to open a third site in the city. Tha, who already owns Fogo Brazil in Bold Street and Chico Brazil in Hanover Street, is preparing to open another Brazilian restaurant in Bold Street following a £350,000 refurbishment. Coco Brazil Rodizio Bar & Grill will open in the former Ellis Brigham mountain clothing store in early October. The restaurant will have capacity for 110 diners and will feature Latin American music, with plans for live music events and stage salsa evenings. Tha, a mathematics graduate from the University of Liverpool, first opened Fogo Brazil in 2019, in the former unit of the Uncle Sam’s restaurant, which had been open for more than 40 years. He then opened Chico Brazil earlier this year, as “an upgraded version of Fogo Brazil”.

New York-inspired pizza concept Vincenzo’s to make London debut for second site: New York-inspired pizza concept Vincenzo’s is to make its London debut for its second site. Founded by Tom Vincent in 2022, Vincenzo’s original outlet in Bushey, Hertfordshire, offers whole pizzas. Now Vincent has evolved the concept to offer pizza by the slice at its new outlet in Bethnal Green Road, Shoreditch, which opens in November. Slices will start at £5, with classics like margherita, tomato, and pepperoni sitting alongside new flavours such as spanakopita, vodka sauce, and burrata. Customers will be able to customise their order with extras, including hot honey, burrata, and fresh pesto. Each slice will be cut from a 20-inch pizza, while whole 16-inch pizzas will also be available for takeaway. There will also be a selection of soft drinks. The focus will be on grab-and-go slices, but there will be some seats available for those who prefer to eat in. “Pizza is simple: dough, sauce and cheese, but the slice shop is about more than that,” Vincent said. “It’s the smell, the art, the queue, the first bite. Shoreditch will carry the same nostalgia as Bushey, but in a space that feels bigger, bolder, and built for London. We’re not chasing hype, we’re creating something timeless. A slice shop London can call its own.” Growing up in Watford, Vincent worked in kitchens at the age of 14, but the obsession with pizza came later. After building his own brick oven at home, he delved into the world of pizza making. In 2022, he opened the first Vincenzo’s, which has just a few tables and a bench outside. 

Amy Poon to open debut restaurant next month: Amy Poon, the owner of Chinese bistro, deli and grocery concept Poon’s London in Bermondsey, is set to open her debut restaurant. Poon’s at Somerset House next month. Housed within the New Wing of Somerset House, the restaurant's 60-cover space will feature an open kitchen and an informal communal table. In addition, there will be a private dining room that can seat up to 24. Poon said: “Since my first pop-up in 2018, I've been searching for a space to call home. After various false starts, I could not have hoped for a more beautiful location than Somerset House. Five decades after my parents opened the first Poon's Restaurant in Lisle Street, I can no longer deny the calling. This is a way of welcoming people to my table, where you come if you don't have a nice Chinese friend who will cook for you at home.”

Chef Stevie Parle to open new restaurant in London’s Fitzrovia this month: Chef Stevie Parle, who returned to the capital’s restaurant scene with the opening of Town in London’s West End earlier this year, will open his new site in Fitzrovia this month. Propel revealed in August that Parle was set to open a site in Pearson Square, with the new venue joining Town as part of a growing group. The site will house a “big, London Italian” called Motorino that will open on Monday, 20 October and have 150 covers. He will be assisted by chef Luke Ahearne. Like Town, the site will also feature a drinks programme, developed under the guidance of Kevin Armstrong, founder of Satan’s Whiskers. Parle first announced plans for Town – opposite the Gillian Lynne Theatre in Drury Lane – at the end of 2023. Town was Parle’s first launch since well before the pandemic, which saw the closure of his restaurants Sardine, Palatino and Craft London. He is understood to be working with Street Feast founder Jonathan Downey on the new group.