Amber Taverns chair – ‘if we want to become a national company we must establish a good presence in the south’: James Baer, chairman of wet-led, community pub operator Amber Taverns, which is backed by Epiris, has told Propel that if the 184-strong business wants to become a national company it must establish a good presence in the south. It comes as the business achieved record turnover of £120m in the year to 2 February 2025, while like-for-like sales were up 5% in the last 12 weeks, as it said it was making progress in its ambition to build a nationwide presence. The company said it hoped to add at least another 17 new pubs to its portfolio this financial year. Last month, it opened its most southerly site to date, the Erasmus Wolfe, in Gosport, Hampshire. Amber has recently secured the former Pizza Hut site in Blue Boar Row, in Salisbury, and the ex-Slug & Lettuce in Weymouth. Propel understands Amber is also close to securing its first site in Devon. The company also has openings lined up in Whitchurch in Cardiff in December and Helensburgh in Nottingham and Bearwood, West Midlands, both in January. Baer said: “Epiris’ investment has been really good. It’s very supportive and very ambitious. One of the things it’s focused on is we don't neglect our heartlands, but also if we want to become a national company, what we need to do is really establish a good presence in the south. There are two sides to the coin in the south. Generally, property prices will be higher than we've paid in the north, the Midlands and Scotland. But the flip side is we can charge more for a pint and still offer great value. We’ve opened a couple of sites in Scotland and the licensing and planning process, particularly when you're converting retail, is unbelievably torturous and bureaucratic, but it's quite a good market for us, because I don't think the supply is that great there.” Baer said after a “sticky second half” to its last financial year, things had “really cranked up” over the last three months, and while costs are an issue for all hospitality business, the fact “we don’t do food has been a blessing”. Looking ahead to next month’s Budget, Baer said any reduction in red tape is welcome, but to really help the sector, the government “needs to look at business rates reform, which was promised and needs to be meaningful”. He also believes there needs to be a change in what he sees as a negative narrative from the government to help boost consumer confidence. He said: “Whether it's a big ticket item, whether it's affordable treats, we need people to think their economic well-being is solid. They then feel confident and therefore want to go for a meal, go for a drink, have a good Christmas. But I don’t think the government gets that.”

Propel Franchisor Showcase open for bookings, free places for operators and investors only: Propel has broken new ground by launching the Propel Franchisor Showcase, which will put the spotlight on ten up-and-coming food and beverage franchisors. The inaugural event will be held on Tuesday, 25 November at One Moorgate Place in London and is open for bookings. The franchisors presenting are: Lucky Voice, Paris Baguette UK, Plan Burrito, Urban Baristas, SpudBros Express, Japes, Wenzel’s, Fat Phill’s, Zocalo and West Cornwall Pasty. Propel founder Paul Charity said: “This really important and fast-emerging part of the UK food and beverage landscape deserves a bigger stage. For that reason, Propel, in partnership with Seeds Consulting, is proud to present this showcase. This is a unique chance to explore exciting franchise opportunities.” For the full speaker schedule, click here. Free places for operators and investors only are available by emailing kai.kirkman@propelinfo.com

Premium Club subscribers to receive new UK Food & Beverage Franchisee Database today: Premium Club subscribers will receive the latest Propel Food & Beverage Franchisee Database today (Friday, 17 October), at 12pm. The database will feature ten new entries, plus updates to existing entries, to take the total number to 270 and more than 109,000 words of content. The new entries include Inverness-based Scottish McDonald’s franchisee Teallach Restaurants, which was founded in February 2022 by Iain Fyfe. The new entries also include north London McDonald’s franchisee Zed1 Enterprises, which was incorporated in 2010 by Hamid Darbandi, who has been with the brand for more than 40 years. Premium Club subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the New Openings Database, the Multi-Site Database, the UK Food and Beverage Franchisor 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. 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.

Ex-Market Halls COO – ‘we are now firmly in the second wave of the food hall movement’: The food hall movement is now firmly in the second wave, “one defined less by novelty and more by maturity”, Simon Anderson, co-founder of Next Phase and a leading expert in food halls, has argued. Writing in today’s (Friday, 17 October) Premium Opinion, which is available to Propel Premium subscribers at 5pm, Anderson, the ex-chief operating officer at Market Halls, said: “Operators and developers are sharper, more data-led and increasingly disciplined about what makes a food hall succeed. The model is evolving with varying footprint sizes, stronger curation, mixed-use integration, and a shift from big-city flagships to regional and regeneration-led schemes. Food halls have moved from being ‘nice-to-have’ lifestyle venues to essential anchors in urban regeneration, driving footfall, activating underused assets, and generating both social and economic value.” He also argued that food halls are proving to be more resilient than other parts of the hospitality industry. Meanwhile, Geof Collyer, of Lavender Bank Partners, explores the performance of Hard Rock Café UK, and says that despite pre-tax losses increasing to £5.9m, it remains an iconic brand, with average sales close to £5m per site and Ebitda per site of £400,000. Propel group editor Mark Wingett looks at the change in ownership at Cote and movement in the under-pressure bar sector, while Victoria Searl, founder of DataHawks, which provides data-led, high performing managed email marketing services to the hospitality sector, asks whether the sector is doing enough to help itself, and why for such a people-facing industry, it seems to have forgotten the people, especially when it comes to marketing to them. 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 Martin Wolstencroft, chief executive of Arc Inspirations: 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 Martin Wolstencroft, chief executive of Arc Inspirations, the premium bar operator. Available today (Friday, 17 October) at 3pm to Premium subscribers, Wolstencroft discusses his career, further plans for the business, especially its upcoming debut in London, the challenge of being a bar group in the current climate, and his thoughts on where the category goes from here. 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.

Bubala founder launches debut cook book: Marc Summers, founder of Middle Eastern vegetarian concept Bubala, has released his debut cook book – “Bubala: Middle-Eastern Inspired Vegetarian Recipes to Share”. Bubala began life as a pop-up in east London in 2018 and has grown to three London restaurants – in Spitalfields, Soho and King’s Cross. Organised into chapters spanning sides and salads, skewers, mezzes, mains, and sweets, the cook book features restaurant favourites, new creations and Bubala larder essentials “to elevate everyday cooking”. Alongside recipes, the book charts the restaurant’s journey – from Summers’ lightbulb moment to its early pop-up days – plus a behind-the-scenes look at daily life in the kitchen. Summers said: “Bubala has always been about more than just the food, it’s about the energy, the generosity, and the joy of sharing a meal. This book is my way of bringing that spirit into people’s homes.” Summers will be among the speakers at the final Propel Multi-Club Conference of 2025. Summers will talk about the creation of the Middle Eastern vegetarian concept, its launch into the competitive London market and the future for the business and the vegetarian restaurant category. 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

Job of the day: COREcruitment is working with a growing group that is seeking its first acquisitions director. A COREcruitment spokesperson said: “This senior leadership position will drive the expansion strategy through the identification, evaluation, and execution of hotel acquisitions and new build opportunities across the UK and Europe. The role requires a commercially minded leader with experience in branded hospitality real estate, capable of managing complex negotiations and guiding projects from concept to completion.” The position is based in London and the salary is up to £150,000. For further details, email sheila@corecruitment.com

Three-Michelin-starred Indian restaurant Trèsind to open in London: The Dubai-based Passion F&B group is to bring its three-Michelin-starred Indian restaurant brand Trèsind to London, with an opening in Mayfair. The business is set to open a Trèsind in Hanover Street. The company currently operates the two-time, three-Michelin-starred Trèsind Studio in Dubai, which opened in 2018, and the original Trèsind site that opened in 2014, also in Dubai. Passion F&B also operates a site under the Trèsind name in Mumbai, India. Tresind Studio in Dubai became the first Indian restaurant to be awarded three Michelin stars. The fine-dining venue, led by chef Himanshu Saini, has a multi-course tasting menu highlighting seasonal ingredients and regional Indian flavours. Originally launched in 2018 as an experimental offshoot of Tresind, the venue now operates from an exclusive 20-seat rooftop location at The Palm Jumeirah. The London restaurant plans to offer a “new chapter in modern Indian cuisine, focusing on creativity and elegance”. Passion F&B, which was formed 11 years ago, operates a number of concepts in Dubai and India “showcasing contemporary Indian food to a global audience”, including Avatara, Maison De Curry, Bistro Aamara, A Cappella, Nonnaverse, Viva La Goa and Gala By Tresind. Founder and managing director of Passion F&B, Bhupender Nath, said earlier this year: “Expansion is key in our strategy, and Europe is our next target alongside openings in London and Riyadh. Our strategy hinges on cultural adaptation while maintaining the essence of our culinary heritage. It’s about striking that balance between authenticity and global appeal.” Taylor Gershon, of TCPW, acted on the Mayfair deal.

Soho House founder Nick Jones confirms plans to launch new London hotel: Nick Jones, the founder and former chief executive of Soho House Group, has confirmed he will open a new hotel in London next year. Propel revealed at the end of 2024 that Jones was in talks to open a hotel and restaurant as part of the Arundel Great Court development in London’s Westminster. The site lies just to the east of the grade-I listed Somerset House and close to 180 House, a flagship location of Soho House. The whole development was purchased by Waterway PCP Properties for £234m in 2012. Propel revealed last year that Jones, who stepped down from Soho House in spring 2024, had set up a new company called Jones & Co (Hotels, Restaurants and Residencies) and had also applied for a licence for a corner unit of the development at Temple Place/Arundel Street. He opened that site under the name Corner Shop 180 this summer – combining a café, bakery, grocery and wine bar in one place. The new hotel – The Clement Hotel – will be situated above Corner Shop 180 and marks Jones’ first hotel project outside the Soho House brand since he stepped away as chief executive in 2022. The new site will comprise 90 bedrooms, a rooftop restaurant, a gym as well as 15 loft-style apartments near Temple in the capital. The hotel, like Corner Shop 180, will operate under Jones & Co (Hotels, Restaurant and Residences). Jones opened the first Soho House above his Cafe Boheme restaurant in Greek Street in 1995 and turned it into a global membership platform of circa 40 Soho Houses and associated brands. Last month, Soho House was acquired by MCR Hotels in a deal valuing the company at £2bn, with Jones retaining a stake in the business. 

German Doner Kebab to add two new sites this autumn: German Doner Kebab (GDK), which is backed by private equity group True and opened its 150th UK site last month, in Leeds, will open two new outlets this autumn, including a site on the M25. The company will open in Walworth Road in Elephant & Castle, south London, and at Cobham Services on the M25. At the latter, GDK will open its fourth motorway restaurant in partnership with Extra MSA, following sites at Baldock, Cambridge and Peterborough services. The Cobham site will be operated by franchisee IVI Holdings. The restaurant will create 40 jobs and bring the full GDK line-up to travellers, including its new Fiver Menu that offers five dishes for £5 each. Simon Wallis, chief executive at GDK, said: “Elephant & Castle is a dynamic and diverse part of London with a real sense of transformation. Opening there is an exciting opportunity to connect with the local community while introducing them to our game-changing kebabs. Cobham Services is also a unique and dynamic location, welcoming huge numbers of travellers every day, and allowing us to reach a wide mix of customers on the move. This milestone reflects the continued momentum behind GDK's growth across the UK, especially our presence in service stations, demonstrating how well the GDK model works across a number of retail formats.”

McDonald’s UK trialling ‘order ahead’ app feature: McDonald's has begun the trial of a new app feature, which it said will give customers a “smoother, faster experience” when ordering. The brand is trialling the “order ahead” feature in parts of the country. The feature is currently being trialled in selected restaurants across Greater London, the south east, the east of England and the Home Counties. The company said that the order ahead feature uses geofencing technology, which is location-based technology that creates boundaries on a virtual map. As such, users will need to consent to sharing their location in order to use it. They place their order and pay via the app before leaving their location and then make their way over to get their food. When the user enters the “boundary”, an alert is sent to the restaurant so they can prepare the order as the customer approaches, so it’s ready for their arrival. According to McDonald’s, the food will only start cooking when the customer is approximately three minutes away from the restaurant. A spokesperson for McDonald's said: “Order ahead is ideal for customers who value speed and convenience, perfect for busy parents always on the go, students juggling deadlines or those just trying to squeeze in a quick lunch. Whether you're walking in, driving through, or dining in, ‘order ahead’ helps you.”

Black Sheep Coffee to open second Northern Ireland site: Speciality coffee shop operator Black Sheep Coffee is to open its second Northern Ireland site next month. The store will launch in Ann Street in Belfast on Tuesday, 4 November. Like the brand’s debut outlet in Donegall Square East, which opened in February, the site is operated by Black Sheep Coffee-Ireland, the franchise arm of Bannon and Bannon Property Holdings. The company is behind hospitality ventures in the city including Common Market and 3Sheets. Black Sheep Coffee-Ireland director Lawrence Bannon said: “Belfast has given us an incredible welcome since opening our first site earlier this year. Ann Street is one of the busiest spots in the city, and we’re excited to bring our energy, coffee, and community to a new audience.” Earlier this month, Black Sheep Coffee signed a new multi-unit development agreement covering 11 sites across Merseyside. Experienced operators Aaron Chetwyn and Axel Dehy will now bring the brand to the region. Black Sheep Coffee, which has more than 100 UK locations and four in the UAE and one in France, has in excess of 150 new UK sites now committed under multi-unit deals.

Largest bakery and cafe brand in Israel set to open two more London sites for its luxury pastry concept before end of 2025: Roladin, the largest bakery and cafe brand in Israel, is set to open two more UK sites for its luxury pastry concept, Donutelier, before the end of 2025. In 2023, Donutelier made its UK debut, in the former Patisserie Valerie site on the corner of Charing Cross Road and Great Newport Street in London, describing the launch as the world’s first “Donutelier” concept. A second site opened at 49 Upper St John Street, off Carnaby Street, last November. The brand will now open sites at 442 Strand – within the Coutts building – and in Oxford Street after securing deals with landlord Derwent London. Opening next month, The Strand site will become Donutelier’s corporate flagship, spanning 112 square metres and featuring onsite bakery kitchens. To enhance the offering, Donutelier will launch a range of innovative new pastries. Meanwhile, opening in December, the Oxford Street store at 82 square metres will be the smallest in the portfolio. The site will launch with the brand’s limited-edition Christmas collection inspired by The Nutcracker, and have a kiosk point. Théa Marks, chief operating officer at Donutelier, said: “Our Charing Cross and Carnaby stores prove there’s an appetite in London for a bakery brand that goes beyond food to create a full sensory experience. With The Strand and Oxford Street, we’re not just opening new stores, we’re creating destination-led spaces where theatre, creativity and craftsmanship collide. Each site has its own personality, designed to resonate with the communities around it, while reinforcing Donutelier’s place as London’s most luxurious and creative bakery brand.” Founded by Yaakov Hakak and Avi Kenan in 1989, Roladin currently operates circa 100 eponymous sites across Israel. Josh Rose, of Matta.London, acted on the Oxford Street and Strand deals.

Brunning & Price gears up to reopen Hampshire site: Brunning & Price, The Restaurant Group-owned pub company, will open its latest site, The Barn Owl in Blacknest, Hampshire, next month. The 79-strong business acquired the site in Binsted Road, formerly the Jolly Farmer, earlier this year. The pub had been closed for almost two years. Brunning & Price said The Barn Owl will have a new garden room, a terraced area, and a private dining room seating 16. The venue will also have a bar hosting seven local ales, and rooms with more of a “restaurant-feel”. Brunning & Price already owns a number of pubs in the area including the Mill House in Hook, the Leather Bottle in Mattingley, and the Refectory in Godalming. Speaking this summer, Mary Willcock, chief executive for Brunning & Price said: “Following a relatively quiet 2024 in terms of acquisitions, I am delighted that we are actively back on the hunt for new Brunning & Price pubs this year. The Jolly Farmer has the potential to be a fabulous little country pub and sits in a strong location for us in an area that we already know pretty well. Alongside this, we are finally going to get going with the Mallard in Tidbury Green, near Solihull. This is a complex project that we’ve been working on for several years in terms of getting the planning and build costs right, but we now expect to be opening in early autumn 2026, much to the delight of the locals who have been a fantastic support over the years.”

Carbone-owner to open next London restaurant Major’s Grill: Major Food Group, the owner of the Carbone brand, which made its London debut last month, is to open a second restaurant in the capital – the Major’s Grill, in Mayfair. The new restaurant will open in the second quarter of 2026 in Cambridge House, the Auberge Collection hotel, which will also debut next year. The hotel will be part of a 1.3-acre property being developed by real estate investors the Reuben Brothers, at a cost of £1bn. The 102-room Cambridge House is the first British hotel for the US-headquartered Auberge Collection, and its fifth property in Europe. Major’s Grill will be located in a former ballroom and outdoor courtyard. There will be about 220 covers between the dining room, terrace and bar. The menu at Major’s Grill “draws inspiration from the classic London grill, showcasing the finest cuts of meat and seafood”. Founded in New York by Jeff Zalaznick, Mario Carbone and Rich Torrisi, Major Food Group has built a global empire of more than 50 restaurants, bars and private clubs in ten years. Zalaznick said: “It would be impossible to overstate what a privilege and dream come true it is for Mario, Rich, and me to have the opportunity to serve as the new culinary stewards of this storied London address. From the very beginning of our journey, Major Food Group has proven its unmatched ability to honour the past while bringing it into the future.” Jamie Reuben, principal at Reuben Brothers, said: “This bold and original concept is exactly what we always envisioned for Cambridge House. Together with Major Food Group and Auberge Collection, we’re creating a destination inspired by The Grill, the iconic New York institution – bringing new energy to one of London’s most historic addresses and reimagining its future.” Christian Clerc, president and chief executive of Auberge Collection, said: “Embodying the grandeur and tradition of Mayfair while embracing the innovation and energy that define Auberge Collection and Major Food Group, Major's Grill will be the most exciting new restaurant in London.” The company opened Carbone, its Italian-American dining room brand, in the Chancery Rosewood, in Mayfair.

Maki & Ramen to open three sites within three weeks: Japanese restaurant concept Maki & Ramen is to open three new restaurants within three weeks, including its biggest site to date. The 13-strong business, which was founded by Teddy Lee in 2015 and is led by Michael Salvador, is opening in Meadowhall in Sheffield, Nottingham and the Metrocentre in Gateshead. The latter’s opening within The Qube will be the group’s biggest to date, with a 7,065 square-foot unit located in Upper Yellow Mall, offering just under 200 covers. Salvador said: “Between 14 November and 1 December, we’re opening Maki & Ramen in Meadowhall, Metrocentre, and Nottingham, bringing three new locations to life in just three weeks. Opening one site is exciting, two is challenging, but three at the same time is the ultimate test of our systems, teamwork, and capability, and we couldn’t be more ready. The energy across the team right now is unreal, a mix of controlled chaos, focus, and pure drive. This is what growth looks like in motion.” In June, Maki & Ramen outlined plans to grow to 50 sites in five years following the launch of its franchise programme. The group’s first franchise location opened in March, in Byers Road, Glasgow, with a further franchise subsequently opening in Manchester.

Hampshire café concept Josie’s to open seventh site: Josie’s, the family-run, Hampshire cafe and deli concept, is to open a seventh site in the county. The company, which was founded by mother-and-son team Josephine and Kevin Latouf in 2011 in Bishop’s Waltham, is to open a site in Wickham. The new site will open early next year in the village’s Old Tea House building. The business also has cafés in Petersfield, Winchester, Romsey, Chandlers Ford and Fleet. Anthony Latouf, director of food and beverage at Josie’s, said: “Every new Josie's feels like a milestone for us, but Wickham is particularly special because it’s a place we’ve had our eye on for years. We still see ourselves as a small, family-run group of coffee shops, so every new opening is personal. It’s about finding communities we feel we can be part of, and Wickham felt like the perfect fit. Customers can expect everything Josies has become known for – speciality coffee, our famous all-day brunches, and those indulgent pancake stacks. But more than the menu, they can expect a buzzing, welcoming atmosphere and a space that feels part of Wickham.”

 

Chef Josh Eggleton opens third Root site: Chef Josh Eggleton has opened a third site under his “modern, veg-led, sharing plates” concept Root, in Bath. Root was created in 2017 by Josh and his sister Holly as part of The Pony Group, the family’s collection of hospitality businesses in the south west. The first Root opened in Bristol’s Wapping Wharf, taking over a shipping container site originally used as a temporary space for Josh’s former Michelin-starred pub, The Pony and Trap. A further site under the concept opened at the end of 2022 in Wells, Somerset. The latest site is part of the relaunched Shires Yard development, formerly Milsom Place, in Bath, on the former Jamie’s Italian site. The ground floor bar and dining space has seating for around 30 covers, while the upstairs dining room has 50 covers, with a further 15 on the terrace outside. The venue is the largest Root to date. The launch menu includes: mushroom tartare, crisps, cured egg yolk; braised pork belly, apple sauce, radicchio; and grilled mackerel, cucumber, apple, jalapeno mayonnaise. In terms of potential expansion for the concept, a spokesperson told Propel “the focus was on Bath and its existing sites for now”. The Pony Group also includes Salt & Malt in Chew Valley and Wapping Wharf in Bristol, The Kensington Arms in Bristol and The Pelican in Chew Magna.

Levy UK + Ireland brings in Richard Thompson as chair to accelerate growth: Levy UK + Ireland, the sports and entertainment hospitality provider, and part of Compass Group, has named Richard Thompson as chair. Levy said the newly created role solidifies its leadership structure to accelerate its strategy for significant growth, including further expansion across Europe. Thompson is known for his long-standing tenure as chair of Surrey County Cricket Club, and now chair of the England and Wales Cricket Board. Outside of sport, Thompson is the global chair of M&C Saatchi Sports & Entertainment – which managed acts like Jamiroquai, and Natalie Imbruglia – as well as chair of the broader M&C Saatchi UK Group. Thompson said: “My primary focus will be finding ways to improve Levy’s reach and profile within the sporting and entertainment ecosystem to enable it to explore new opportunities, as well as expanding and reinforcing existing ones. I think the opportunity to premiumise our offerings has never been greater. Sport as a sector is growing rapidly, and a combination of broadening our service in a dynamic sector that's growing so fast is exciting.” Jon Davies, chief executive of Levy UK + Ireland, said: “Getting Richard onboard isn't just a natural progression; it's a critical acceleration of our growth plan. Richard's deep expertise in venue experiences and his proven track record in closing multiple major deals in the broader entertainment world will be invaluable for Levy.”

Diageo faces investor pay revolt: Diageo, the owner of Guinness and Johnnie Walker whisky, is facing an investor backlash next month over nearly £8.5m in stock awards handed to the frontrunner to become its next chief executive. Sky News reported that investors in Diageo are being urged to vote against its pay report at its annual meeting in early November because of disquiet over the lack of performance conditions attached to shares awarded to Nik Jhangiani, who joined the company as its finance chief just over a year ago. In July, he was elevated to become interim chief executive following Debra Crew's departure over the company's lacklustre performance. Glass Lewis, one of the leading proxy advisers that makes recommendations to institutional shareholders on voting decisions, has called on them to oppose Diageo's pay report because of Jhangiani's recruitment awards. “Given the significant quantum of the awards, approximately £8.48m, we believe that shareholders may reasonably have expected greater clarification as to the determination of the conditions associated with such awards,” Glass Lewis said. “In the absence of a cogent rationale as to the non-performance-based nature of the majority of awards, we believe this issue precludes shareholder support for this proposal at this time.” The remuneration report vote is advisory only, and the result is not binding on Diageo. In response to Glass Lewis’ recommendation, a Diageo spokesperson said: “The recruitment arrangement was predominantly made in shares and was to compensate Nik for what he forfeited from his previous employer upon joining Diageo. When determining the structure and value of a recruitment arrangement, the remuneration committee looks to ensure that any such compensation has a fair value, no higher than that of the awards forfeited. As an executive director, Nik is subject to a shareholding requirement both during his tenure and on a post-employment basis.”

Staffordshire bakery Wrights the Bakery rolls out fresh look ahead of centenary: Staffordshire bakery Wrights the Bakery, part of The Compleat Food Group, is rolling out a refresh across its 14 retail outlets, starting with the reopening of its Leek store last week. The updates mark the start of preparations for the company’s 100th anniversary in 2026. The revamp introduces a modern take on the bakery’s branding. Changes include a bolder orange logo, charcoal shopfronts, digital menu screens, and new staff uniforms featuring black with orange accents. Upgrades are planned for stores in Hanley, Newcastle-under-Lyme, Wolstanton, and Tunstall before the end of this year, with the remaining locations, including Longton, Shelton, Northwood, Stoke, Burslem, Fenton, Meir, Kidsgrove, and Chell, scheduled for 2026. Bakery items such as the vanilla slice and the meat and potato pie, made from recipes dating nearly a century, will remain on offer alongside a growing selection of breakfast, lunch, and pie-and-peas meal deals. The refresh also extends online, with a new website and updated social media channels set to launch. Jason Manley, brand director at The Compleat Food Group, said: “We’re proud of our roots in Staffordshire and our long-standing commitment to the local high street. This refresh is about making Wright’s the Bakery even more relevant to today’s customers, while continuing to deliver the delicious, high-quality food that people know and love. This marks just the beginning of what promises to be a fantastic year of celebration.” Founded in 1926, the bakery opened its first shop in 1932 and also supplies foodservice businesses across the country, including restaurants and independent bakeries.

Birch co-founder to launch new hotels venture next month: Crafted, the new hotel venture from Chris King, co-founder of the Birch hotel business, will launch in East Sussex next month. Crafted at Powdermills, near Battle, will open on Monday, 17 November, offering a reimagined hotel and club experience set around a seven-acre private lake, ancient woodland and wildflower pastures. With an emphasis on food, craft and well-being, guests will be invited to “step out of autopilot and reconnect with nature, food, well-being, craft, people and play”. Crafted at Powdermills will also feature The Pub at Crafted at Powdermills – a stand-alone venue designed as a “modern reimagining of the British pub”. King said: “We’ve created a space where people can truly pause, reconnect, and explore with nature, creativity, and community at the heart of every experience. Crafted at Powdermills is designed as a place to step out of the everyday and into something inspiring.” Crafted will be a new series of life-friendly hotels and clubs that are “crafted by name, crafted by nature”.

Scottish family-run bakery and retailer Brownings secures Co-op deal: Scottish family-run bakery and retailer Brownings has secured a retail deal with Co-op. Three of Brownings’ products have launched in Co-op stores across Scotland – The Famous Kilmarnock Pie (available in 298 stores), The Belter Bridie (steak and gravy bridie) (available in 171 stores) and The Big Kilmarnock Pie (available in 316 stores). Brownings said the listing brings its range to a wider audience. Managing director Declan McMahon said: “This new business has helped generate new jobs at Brownings, making a positive impact to our local community and local economy.” Established in 1945 by chairman John Gall’s grandparents, Brownings is a fourth-generation family-owned retail and wholesale bakery based in Kilmarnock, Ayrshire, and also operates six shops.

Padel concept Social Sports Society opens south London site: Padel concept Social Sports Society has opened a new four-court facility in Sutton, south London. The venue has opened on a previously unused plot within the London Cancer Hub. 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. Social Sports Society also operates padel venues in the capital in Wembley and Brent Cross and also has sites in Derby and Manchester in the pipeline. 

West Country all-day Indian street food restaurant takes former ASK site in Cheltenham for third venue: West Country all-day Indian street food restaurant Bandook Indian Kitchen is to open a third site, in Cheltenham. Moe Rahman launched the concept in Wapping Wharf, Bristol, in 2017. He subsequently opened a second restaurant on the former Carluccio’s site at what was Milsom Place shopping centre in Bath, in October 2019. He has now secured the former ASK Italian in the Montpellier area of Cheltenham, which will now be refurbished before reopening by the end of the year. The business said: “Our story began in Bristol, where the passionate and highly experienced team behind the award-winning fine dining Indian restaurants Mint Room in Bath and Bristol, had a vision to create a modern, casual dining, Indian street food restaurant. A restaurant that would be fun, relaxed yet creates a ‘wow’ factor with its cooking.” Fleurets acted on the Cheltenham deal.

Aqua Restaurant Group global executive director to launch new taco bar: Tony Geary, global executive director at Aqua Restaurant Group, and Yahir Gonzalez, previously executive chef at Aqua Nueva, are to add a taco bar to their existing Zapote restaurant in London’s Shoreditch. The 12-cover Chicozapote will launch on Thursday, 30 October in Leonard Street. At Chicozapote, diners will be treated to a tasting menu of tacos paired with Saddle of rabbit, mojo roco, black beans and crispy kale and Oxtail, chargrilled lobster and smoked taramasalata before finishing with a Cinnamon brioche, vanilla custard and orange confit for dessert. The pair launched the 65-cover Zapote, which features an open charcoal grill, in February 2023. On the new bar launch, Geary said: “Tacos are an integral element of our restaurant, so Chicozapote felt like the perfect space to dignify and celebrate them. We have meticulously sourced tortilla presses and custom grinding wheels from Mexico City, as well as finding corn you won't see elsewhere, making our tacos something we are both really proud of.”

New premium Japanese hand roll bar to open in London’s Soho: Kumori Handroll, a new premium Japanese hand roll bar, is set to open early next year in London’s Soho. Founded by Marc Flekei, the concept, which is built on “fashion-forward aesthetics, unique flavour combinations, and a focus on quality ingredients sourced from Japan”, is set to open a site in Denman Street. The business has run pop-ups at the Monaco F1 and in Marylebone. Flekei said on Instagram: “From flying to Japan to source ingredients and inspiration, and then off to New York, the biggest cluster of hand roll bars in the world, trying every single one to make sure the concept is perfect. It’s all in the details. This isn’t just a restaurant, it’s a global brand and community built around exceptional food, music, energy and people. Born in London, built to travel the world.” Taylor Gershon, of TCPW, acted on the deal.

 

New Chinese-inspired restaurant opens in east London: A new Chinese-inspired restaurant has opened in Haggerston, east London. Chef and owner Hua Yang came to London from China to study spatial design, but compelled to explore her culinary identity through a series of supper clubs, she has now opened Jiāonest in Kingsland Road. Yang told Hot Dinners the 24-seater restaurant serves “modern Chinese regional cuisine, rooted in Chongqing spice and herbal tradition”. The menu includes Má là short ribs and Gōng bǎo fried chicken along with Yang’s grandmother’s mapo tofu. The food is complemented by a wine list of sparkling red, white and orange wine. Yang said: “In the heart of Haggerston, we’ve built a space where you’re invited to slow down, reconnect, and feel something familiar yet entirely new.”