Azzurri Group CEO – ‘it’s a grind out there, it is harder for casual dining than QSR’: Steve Holmes, chief executive of Azzurri Group – the hospitality investment platform that operates ASK Italian, Zizzi, Coco di Mama, Boojum and Dave’s Hot Chicken UK – has said trading in the current challenging environment is “a grind out there”, and it’s harder for casual dining brands than it is for quick service restaurant (QSR) concepts. Talking to Propel after the circa 230-strong business reported revenue of £303.1m (2024: £303.1m) in the year to 30 June 2025, gross profit of £38.2m (2024: £41.9m) and an operating loss of £2.7m (2024: £0.4m), Holmes said: “Current trading is okay in ASK and Zizzi. We had a pretty good summer, but it definitely feels a bit tougher at the moment. Maybe that’s the run up to the Budget. Boojum is flying with double-digit growth in Ireland. Coco is also growing very strongly, in that sort of ballpark as well, and Dave’s is trading its socks off. We’re very happy with trade, but it’s still a difficult environment. It’s probably harder for the casual dining brands than for the QSR brands. It’s a grind out there – more than it’s been for a while. You have to work hard on your P&L, be lean and laser-focussed on your cost base, and work hard to give customers a fantastic value, quality experience. That’s what we’re focused on, because you can’t really control what Rachel Reeves does. You have to grind your way through, and it’s a bit dog-eat-dog. The benefit of a diversified portfolio is the QSR brands are going pretty well, so that gives us an angle on growth and an investment opportunity. I think a flat revenue performance year on year over the last 12 months is pretty credible, because it’s clearly quite tough out there. With the investments we made in launching Boojum and Dave’s Hot Chicken in the UK – which carries some losses in the start-up phase – for Ebitda to still be more than £30m, I’m pretty happy with that, considering we’ve also had a £7m national minimum wage increase to absorb.” Holmes said ASK and Zizzi remain the “bedrock of the business”. He said: “They’re mature, mid-market Italian casual dining businesses, but they’re stable, businesses with stable levels of revenue and profit generation. We use the cash those brands generate to grow our other businesses, which are perhaps in more attractive parts of the market at the moment.” Last month, Holmes said the business launched the biggest change to the Zizi proposition in a decade, including a new fresh pasta category. He added: “We opened a new Zizzi in the Cotswolds a couple of months ago, and it’s heaving. There’s no shortage of people who want to eat in Italian casual-dining restaurants if you get the proposition right.” Azzurri ‘opening a Dave’s Hot Chicken every three weeks’ and confident first sites in Europe will open next year – see Company News.

 

Chicago-style deep-dish pizza concept Japes among businesses presenting at inaugural Propel Franchisor Showcase, free places for operators and investors only: Chicago-style deep-dish pizza concept Japes will be among the businesses presenting at the inaugural Propel Franchisor Showcase this month. The Propel Franchisor Showcase, sponsored by Seeds Consulting, will showcase ten of the most exciting and investable franchises in hospitality. The event will be held on Tuesday, 25 November at One Moorgate Place in London and is open for bookings. Japes opened its first franchise store and first regional location in 2024 and currently has four stores. Co-founder Alex Aleksic has previously said that he is aiming to open more than 50 locations in the UK. Aleksic will discuss how that growth journey is going, his journey from Serbia to the UK and the challenges he has faced along the way, where Japes plans to go next, how using contacts in his home country has helped keep set-up costs low, and why offering Chicago-style pizzas sets it apart from other pizza brands. For the full speaker schedule, click here. Free places for operators and investors only are available by emailing kai.kirkman@propelinfo.com.

 

Premium Club members to receive two updated databases this week: Premium Club members will receive two updated databases this week. The latest Propel UK Food & Beverage Franchisor Database will be sent tomorrow (Wednesday, 13 November) at 12pm. The database will feature ten new additions plus updates to existing entries. It now has 380 entries and more than 224,000 words of copy. Among the new entries are Saudi Arabia-based fast-food brand I’m Hungry; East London smashed burger concept Chicos; and sushi concept Iro Sushi, which was founded in 2014 and hit the 30-store mark in September 2025 with an opening in Sevenoaks. Premium Club members will then receive the next Turnover & Profits Blue Book on Friday (15 November), at 12pm. The database will feature 115 updated accounts and six new companies. A total of 737 companies are making a profit while 445 are making a loss. The Blue Book is updated each month and ranks companies by turnover, profit and profit conversion, listing directors' earnings for the past five years. 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. 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.

 

Access Hospitality MD calls for government to introduce new NICs band, lower business rates multiplier and reduction in VAT: Champa Magesh, managing director of sector software solutions provider Access Hospitality, has called for the government to introduce a new national insurance contributions band, a lower business rates multiplier and a reduction in VAT in this month’s Budget. In an open letter to Downing Street, Magesh said the key interventions are needed to “safeguard the hospitality industry and unleash its full potential”. She said: “We recommend introducing a lower national insurance contributions band (£5,000-£9,100) at a 5% rate or providing exemptions for young people and those transitioning from welfare to work. Implementing permanent business rates reform with a lower multiplier would protect local venues, encourage high street investment and safeguard jobs. Reducing VAT to 12.5% could deliver net fiscal gains and boost tourism, sales and job creation, particularly among rural and coastal communities.” Furthermore, Magesh called for hospitality to be included in the UK’s artificial intelligence adoption and productivity schemes, and for the establishment of a fund to accelerate the uptake of smart technology.  She added: “Just as government backing has transformed the automotive and manufacturing industries, similar strategic support for hospitality would empower operators to thrive.”

 

Marston’s launches UK’S first hospitality training academy in women’s prison: Marston’s has opened The Hope & Anchor, the UK’s first commercially led hospitality academy inside a women’s prison, which it said will provide offenders with a pathway to employment following their release from custody. The company said that the industry-first training initiative, based at HMP Styal in Cheshire, sets a new standard for “inclusive recruitment within the UK hospitality sector”. The Hope and Anchor will provide up to 32 women every year with culinary training, preparing them for a fresh start in the hospitality sector upon release. The programme is delivered in partnership with Novus Education and the New Futures Network, ensuring that trainees gain hands-on kitchen experience, professional qualifications and a direct route into work at Marston’s pubs. The academy joins the growing network of training sites for Marston’s Excel prison leavers employment programme, including The Lock Inn at HMP Liverpool and The Crown & Key at HMP Stoke Heath. Marston’s said the programme has already helped nearly 80 prison leavers into jobs since 2022, achieving retention rates well above the industry average. It is aiming to increase the number of ex-offender graduates employed across its pubs by 25% over the next 12 months. Todd Lockley, senior inclusion and communities manager at Marston’s, said: “The launch of The Hope and Anchor marks a significant milestone for Marston’s, as we expand our commitment to inclusive training and employment opportunities for all. Establishing the first hospitality academy within a women’s prison is not just about equipping individuals with practical skills and job opportunities. We’re also supporting rehabilitation through meaningful careers, reducing reoffending and empowering participants to build brighter futures within our industry.”

 

Job of the day: COREcruitment is working with a business opening a site in London early next year that is looking for a head sommelier. A COREcruitment spokesperson said: “This position will play a key role in creating and delivering a world-class drinks offering, with a strong focus on wine and sake, and the chance to showcase creativity, product knowledge and leadership in a dynamic, contemporary setting.” The salary is up to £55,000. For more information, email kateb@corecruitment.com 

 

John Vincent – buying Leon was for ‘emotional and purpose reasons’, first step is to stop the company losing cash at the level it is: John Vincent, co-founder and former chief executive of Leon, who bought the naturally fast-food brand back from Asda last month, has told Propel he came back to the business “for emotional and purpose reasons” and said there are five key pillars he will work on to get the company back to its previous level. Speaking on Propel’s podcast series, In Conversation, Vincent said: “The percentage play is not to take on a situation like Leon, but I do think it’s an entrepreneur’s job, by definition, to defy the odds. I did it more for emotional and purpose reasons than for financial reasons. I felt if Leon didn’t go in the right direction, or it got really bad, I would have to emigrate or something. It was either go and run this business and have potentially some very difficult few years, or don’t do it and have a very difficult rest of your life thinking I could have gone in and helped it and why didn’t I? It’s a better platform given the fact there is some brand recognition with all the love we poured into the brand. What we've lost with Leon is the idea of the good life. We have completely lost that. I went into our site in London’s Strand, and I was like, ‘who's going to say some words about the deceased?’ It was like a funeral. Everyone’s on their phones, there’s piped-in music playing and everyone’s waiting for their food because they pressed some things into a screen. Compare that with pre-covid world where there was energy in that kind of hospitality. There’ll be restaurants, there’ll be grocery and there’ll be an e-commerce platform or club that supports all of those people with products, content and community events to enjoy natural health and come together to enjoy it. But right now, the 100-day plan is to stop the company losing the cash at the level it is. I’ve got a couple of restaurants that are losing hundreds of thousands of pounds. Those restaurants have to shut, and there will have to be some roles reallocated in the support team. Then we need to focus on the big five – brilliant food served in 30 seconds with a big welcome, in the world’s cleanest restaurants with magic in the team. We’re scoring badly on all of those. It’s a question of doing them one at a time, taking one restaurant that I can use as a case study for that.” In Conversation is a series of fortnightly podcasts, exclusive for Propel Premium Club subscribers, featuring industry leaders and sector players talking about their businesses and issues impacting the UK’s hospitality market. 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.

 

Azzurri Group CEO – opening a Dave’s Hot Chicken every three weeks, confident first sites in Europe will open next year: Steve Holmes, chief executive of Azzurri Group, the ASK Italian and Zizzi operator, has told Propel that the pace of openings for US brand Dave’s Hot Chicken in the UK has increased to one every three weeks, with the debut site in London’s Shaftesbury Avenue currently the brand’s second highest grossing site in the world. Propel revealed last July that the US brand had signed a franchise agreement with Azzurri Group to open 60 locations across the UK and Ireland. It plans to have 15 open by the end of next June and currently operates a further four sites – in Birmingham, Manchester, Stevenage and Westfield White City. Its next opening will be at Resorts World Birmingham, followed next month by an opening on the former Five Guys site in Croydon High Street. Openings in early 2026 will include sites in Leicester and Sheffield, while it will also make its debuts in Wales and Ireland with openings in Caroline Street in Cardiff and in the Central Plaza in Dublin. Holmes told Propel: “We're opening one every three weeks now and we are very happy with how Dave’s is going – it’s trading in socks off. I’ve just returned from the brand’s annual conference in Nashville, and in the highest grossing revenue restaurants globally list, Shaftesbury Avenue was the second across the circa 300-strong estate, behind one in the US. We had a free slider day, and we had to close Shaftesbury Avenue, Birmingham and Manchester at several periods during the day because the demand was so big. I’m thinking you can’t close restaurants, this is bad news – but then I stand back and you think, this is unbelievable, we’ve got so many people that want to come into the restaurants in three cities that were advised not to open the doors! What we have also found is we take a lot of money late at night. We do a lot of trade after 1am – it’s unbelievable how busy it is between 11 and 2am.” In September, the business signed an exclusive agreement to roll out US brand Dave’s Hot Chicken across Europe and develop a minimum of 180 Dave’s Hot Chicken restaurants across ten European countries, including Portugal, Spain and Germany. Holmes said: “We’re speaking to a number of partners in nearly all of those countries already. There’s quite strong interest from people who want to work with us on developing Dave’s in those countries. Once we find a partner, we can then find sites and open there. I’m pretty confident we’ll see sites open in certainly one or two countries through 2026.”

 

Greggs trials smaller shop format: Food-to-go retailer Greggs is trialling a smaller shop format named “Bitesize Greggs”. The company said the format enables the group to offer its products to more customers in high-footfall, prime locations that are constrained by space. The first Bitesize Greggs has opened in Sevenoaks railway station in Kent. Operating with a smaller footprint, Bitesize Greggs offers a “tailored range of best-selling customer favourites” including the Festive Bake, which launched in shops across the country last week. Greggs said it will open a small number of Bitesize Greggs, in which the company will assess consumer behaviour and operational efficiencies in the new fit outs. The company said the more agile shop format will see it enter more prime locations – mostly travel hubs – many of which were previously out of reach due to the size needed for traditional Greggs shop formats. These Bitesize Greggs will be rolled out alongside more traditional, larger Greggs shops in line with the company’s growth plans and in response to “continued strong consumer demand”. Greggs is on track to open around 120 net new shops in 2025. After Sevenoaks, the next Bitesize Greggs shop will open in December in Dartford station, Kent, and Cheshire Oaks, with additional openings to follow. Greggs property director Tony Rowson said: “This small but mighty new format will allow us to reach more customers on the go from compact units, whilst still offering a selection of our best-selling products. The rollout of Bitesize Greggs, initially on a trial basis, will support our broader estate growth plans.”

 

Five Guys make UK travel hub debut: Better burger brand Five Guys has made its UK travel hub debut with an opening at Heathrow airport’s Terminal 5. The 2,500 square-foot unit is situated on the upper level of Terminal 5 and has around 90 covers. Five Guys has been pushing to get into travel hubs for a number of years and Eckbert previously said it was the “last boundary” for the brand. Speaking to Propel in June 2023, he said: “There are probably more £100,000-a-week sites in transport hubs than anywhere else for us to go after. It is the last boundary that lies ahead for us, and we’ve swung for the fences a couple times with Heathrow. If you have a good site in Heathrow, it’s the number one store in your system.” It comes as backer Sir Charles Dunstone is reported to be seeking new investors to take a significant stake in Five Guys Europe, the business he launched in Britain more than a decade ago. Sky News reported that Dunstone’s investment vehicle, Freston Ventures, has retained investment bankers at Goldman Sachs to identify a buyer for a chunk of the burger chain, which employs about 6,000 people in the UK. City sources said a stake of up to 50% in Five Guys Europe was likely to be made available to bidders, although all options are expected to be considered. The business trades from close to 300 stores in Europe, including 177 in the UK, and has further openings lined up at Coventry Arena and in Stoke-on-Trent.

 

McDonald’s UK to roll out ‘order ahead’ app feature nationwide: Following a successful trial launch, McDonald's UK is rolling out its brand-new app feature, ‘order ahead’ across its restaurants nationwide. The business begun trialling the new app feature, which it said would give customers a “smoother, faster experience” when ordering, last month. The brand was trialling the feature in selected restaurants across Greater London, the south east, the east of England and the Home Counties. It said: “Customers across the UK can now jump the queue by ordering their McDonald’s favourites directly through the McDonald’s App. With your consent, this innovative feature uses geofencing technology to alert the restaurant as you approach, so your order only starts cooking when you’re just a few minutes away. The result? Less waiting, and a smoother, faster experience from start to finish. 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.”

 

Marugame Udon UK cuts losses, evaluating potential new sites: Marugame Udon, the international udon noodles and tempura restaurant brand which signed a UK master franchise agreement with Karali Group to accelerate the brand’s growth earlier this year, reduced its losses in the year to the end of 2024, “reflecting tighter cost control and operational efficiencies”. The nine-strong company said turnover for the period ended 29 December 2024 was £15.9m, a decrease of £1.2m (7%) compared with the prior period (2023: £17.1m). The reduction mainly reflected the closure of its Bromley site in December 2023 and the closure of its St Christopher's Place site last August. Adjusted Ebitda improved to -£3.2m (2023: -£4.1 m). The company recorded a net loss for the period of £5.1m (2023: £6.9m), which it said showed progress in reducing overall losses. Net assets at 29 December 2024 were £6.3m (2023: £11.4m), mainly impacted by the loss incurred during the period. The company said: “The directors remain satisfied with the performance achieved given the site closures and challenging trading environment and they continue to focus on stabilising the business and improving profitability. In the period ahead, the directors intend to continue their strategy of expansion and innovation to meet evolving customer preferences and broaden the company's footprint. Specifically, continually evaluating potential new restaurant sites across the UK, both in major city centres and regional locations, with the objective of increasing accessibility to its brand. It plans to pursue growth through a mix of company-owned and franchised sites, under its recently agreed master franchise model, which is expected to accelerate roll-out and reduce the capital intensity per new site. To enhance customer experience and loyalty, the company will invest in digital and operational innovations. It will adapt menus and service models to align with customer demand for more convenience, sustainable sourcing, dietary options (such as vegan, lower calorie choices), and speed without compromising food quality. The company also expects to refine its restaurant design and branding approach, guided by guest feedback, to ensure consistency of experience and maximise operational efficiencies in new and existing locations. These developments are expected to position the company for sustainable growth over the next one to three years and will be subject to securing suitable funding. landlord agreements and obtaining planning/regulatory approvals as required.”

 

PizzaExpress hires Inji Duducu as new chief people officer: PizzaExpress has hired Inji Duducu, formerly of Poundstretcher and Morrisons, as its new chief people officer. The company said that Duducu, who will take up her new role next month, brings a “wealth of people leadership to the brand”. It said: “With more than 25 years’ experience in human resources roles spanning the industries of banking, insurance, healthcare and retail, Inji’s background includes strategic business partnering, with specialist expertise across several business functions, including commercial, learning and development and diversity and inclusion.” Most recently, Duducu spent 14 months as group people director at Poundstretcher, where she was responsible for establishing new leadership, trading and finance teams as part of an acquisition process. Prior to this, she held the position of people director at Morrisons for eight and a half years, where she was responsible for 12,000 team members, the integration of a convenience business into Morrisons, employee relations and reward. As chief people officer, the company said Duducu will be a key member of its leadership team and responsible for all aspects of the brand’s people agenda. Duducu said: “As someone with a people-first mindset, the opportunity to work with the thousands of PizzaExpress team members who are responsible for making this brand such an icon of the high street is an exciting prospect.” Paula MacKenzie, chief executive at PizzaExpress, added: “Our culture, people and team is at the heart of what we do at PizzaExpress. So, it is my absolute delight to welcome Inji as chief people officer to PizzaExpress and know that we are adding a huge asset with first class people talents into the leadership team.”

 

Snowflake Gelato makes Scottish debut: London premium gelato brand Snowflake Gelato has opened its first site in Scotland. It has launched a permanent 270 square-foot kiosk on the upper mall at SGS UK Retail’s Braehead Shopping Centre in Glasgow. It will offer 16 award-winning gelato flavours alongside its snow mango and Dubai chocolate gelato treat stick, as well as Italian roasted coffee, hot chocolate and freshly made crepes and waffles. Tim Field, head of brand and partnerships at Snowflake Gelato, said: “The opening of our first Scottish kiosk is an exciting milestone for Snowflake Gelato. Braehead is the perfect location to connect with a new audience and strengthen our brand presence in Scotland, and it’s been great to see so many shoppers enjoying our award-winning gelato already.” Braehead is asset managed by Pradera Lateral and its leasing agents are Lunson Mitchenall and Savills. It is an eighth UK site outside of London for Snowflake Gelato, which also had five locations in the capital. It also has two overseas units, in Saudi Arabia and Qatar.

 

Dominus hires new CFO as it scales its UK hotel platform: Real estate developer, owner and operator Dominus has hired Andrew MacDonald as its new chief financial officer as it scales its UK hotel platform. MacDonald joins Dominus from Sellar, where he was head of joint ventures and investment, responsible for investments, partnerships and capital raising. Prior to this, he spent a decade as head of real estate finance at Schroders, leading investment and financing strategies across multiple sectors. In his new role, MacDonald will oversee equity capital raising, debt financing, risk management,and the development of strategic, long-term partnerships with institutional investors, building on the success of Dominus’ first joint venture with Cheyne Capital. The partnership acquired 65 Fleet Street last year, which is being transformed from an underutilised office into an 875-bed student living scheme. Alongside this, Dominus has appointed Richard Smith, former chief executive of Unite Group, as a senior advisor to support on its group-wide strategy. Dominus’ hotel portfolio, managed by Dominus Hospitality, totals five hotels in London, Bath and Oxford, with a sixth – The Derby London City, Curio Collection by Hilton – set to open in February 2026. Dominus also currently has 2,300 student beds under construction in the City of London. Across the UK, Dominus has 3,800 student beds and 1,700 hotel rooms consented or in the pipeline. Chief executive Preet Ahluwalia said: “Andrew and Richard bring exceptional experience and leadership at a pivotal stage in Dominus’ journey. Together, they will play a key role in advancing our strategy to deliver market-leading hotels and student housing schemes across the UK.”

 

Barons Eden acquires Orsett Hall in Essex: Barons Eden, the luxury hotel and spa group, has added a fourth site to its growing estate with the acquisition of Orsett Hall, a hotel and spa in Essex. The 57-bedroom hotel in Orsett Grays has been sold by the Barton-Wright family, who have owned the business since 1993. The venue also comprises ten meeting rooms, two restaurants, and is set within 12 acres, with a turnover of approximately £5.6m. Senior debt for the deal was provided by Metro Bank. Edward Law, chief executive officer at Barons Eden, said: “We are delighted to have acquired Orsett Hall in Essex, which is our second acquisition since Alchemy Partners’ investment into Barons Eden earlier this year. Orsett Hall is a particularly well-situated beautiful countryside hotel in Essex, and we are excited to have the opportunity to significantly invest in the property to create a destination spa resort so close to London.” In September, Barons Eden acquired Ardencote Hotel and Spa in Warwickshire. It was Barons Eden’s first purchase since it secured investment from private equity firm Alchemy Partners earlier this year. Barons Eden also owns Hoar Cross Hall in Staffordshire and Eden Hall Day Spa in Nottinghamshire. Knight Frank acted on the Orsett Hall deal.

 

European hostel brand to make UK debut with trio of launches across three major cities: European hostel brand SmartRental Group is to make its UK debut with a trio of launches across three major cities. SmartRental Group is bringing its Malacuna brand to Manchester, Liverpool and Birmingham – with its venues to include rooftop bars, live music, comedy nights, skate ramps, tattoo studios and cinema rooms, reports Insider Media. The Manchester site will bring 37 rooms and 132 beds to the city's Northern Quarter, as well as a 200-capacity bar and restaurant hosting DJs, comedy nights and sports screenings. In Liverpool, a central heritage building has been transformed into a 90-room, 362-bed hostel with a new hospitality concept set to launch in the new year, alongside an event space, while the Birmingham, near Snowhill station, will offer 39 rooms and 126 beds. Founded more than a decade ago and headquartered in Madrid, SmartRental Group manages almost 5,000 rooms across 59 properties in major European destinations such as Madrid, Barcelona, Ibiza, Porto, Valencia, Sevilla and Budapest. Carlos Escoda, chief executive of SmartRental Group, said: “The UK is a key milestone in our international growth strategy and one of Europe's most exciting hospitality markets. Malacuna represents the evolution of the hostel category that is design-driven, experience-focused, and built around community. We see huge potential in the UK for a brand that connects with the discerning modern traveller who values culture, creativity and connection.”

 

Oxfordshire operator acquires third site, looking to grow portfolio further: Oxfordshire operator Stephen Williams has acquired his third site and is looking to grow his portfolio further. Williams has secured the lease of The Fox Inn in Boars Hill, which is part of the Heineken-owned Star Pubs estate. Williams, who helped to establish the now defunct Brets Burger business in the south east before moving into pubs in 2024, also operates The Plough in Witney and The Chequers in Weston-on-the-Green, near Bicester. The Fox Inn will reopen on Saturday, 29 November following a joint £254,000 refurbishment with Star Pubs. Williams said: “The leased and tenanted model is a good way to build up a portfolio of pubs. While the current market is challenging, the turnover of pubs throws up some attractive opportunities for those with the right formula to succeed. I want to grow my estate further but am happy to wait for the right opportunities, which need to be within 30 minutes’ drive of Oxford. The Fox Inn is a wonderful historic building with nooks and crannies that ooze coziness and character. This, combined with great views, made it a great opportunity for me.” The pub will offer different dining options including a new private dining area and a snug. Funds are also being spent overhauling the outside, including creating an amphitheatre-style area where people can picnic and watch films and low-key live music. Williams also plans to install a bar and outside kitchen in the spring.

 

Accor launches Emblems Collection with flagship UK location ahead of overseas rollout: Accor has launched Emblems Collection, a new global portfolio of luxury hotels, with a flagship UK location ahead of an overseas rollout. The first Emblems Collection venue will be Lucknam Park Hotel & Spa in Wiltshire, which will be followed by six additional openings over the next two years – four in Italy and one each in Greece and Canada. A further 15 additional projects are under advanced negotiations, with a target of 60 properties worldwide by 2032 in key markets across Europe, North America, the Middle East, Latin America, the Pacific and Africa. Maud Bailly, chief executive of the Sofitel Legend, Sofitel, MGallery and Emblems Collections, said: “Emblems Collection is built around the essence of understated, quiet luxury, where true elegance lies in a timeless sense of exclusivity and intimacy. We carefully select iconic properties and destinations that allow our guests to reconnect with themselves, far from the noise of everyday life.” Set within 500 acres of countryside outside of Bath, Lucknam Park Hotel & Spa features two restaurants – including a one Michelin-starred offering from head chef Hywel Jones – an award-winning wellness spa, an equestrian centre, 42 individually designed rooms and suites and nine luxurious cottages.

 

New football entertainment concept set to open at Printworks Manchester: A new football entertainment concept is set to open at Printworks Manchester. Crossbar, which is the brainchild of entrepreneur Brett Duarte, has signed a 20-year agreement for 25,000 square feet of space at the scheme. Crossbar brings together Duarte’s lifelong passion for football with” a vision for elevated seamless entertainment”. The venue will cater to all levels of players. At the heart of the venue will be fully immersive football boxes, EA-style gameplay with real footballs, player leaderboards and spot prizes for goals. The immersive football boxes will be private technology-enabled playing spaces with motion tracking, reactive projection, surround sound and tactile floor vibrations. Guests can compete in skill challenges and tournaments, while there will also be VIP and private event spaces. Crossbar will also feature a steak-led restaurant, two bars and food and drinks served directly to the immersive football boxes. Crossbar also extends its reach beyond the venue through its charity foundation, delivering the experience to children with special needs via haptic-enabled sensory pods. Crossbar is scheduled to open in June 2026.

 

Wingstop builds Scottish footprint with Livingston launch: Wingstop, which is backed here by US private equity firm Sixth Street, has further built its footprint in Scotland by launching in Livingston. Located in The Centre, one of Scotland’s largest shopping malls, the 5,801 square-foot site hosts 91 covers. It is Wingstop’s sixth venue in Scotland – joining two each in Edinburgh and Glasgow and a single location in Aberdeen. The brand now operates 78 sites across the UK and employs over 3,000 people, with plans grow to as many as 200 sites within the next five years. Wingstop UKI chief executive Chris Sherriff said: “We’re thrilled to finally open our first Wingstop in Livingston, perfectly placed between Edinburgh and Glasgow. It’s such a great spot that brings together shopping, entertainment, and amazing food – the perfect place for us to join the area.”

 

Madre co-founder launches Liverpool listening bar: Chris Edwards – the co-founder of Belzan, Madre and Salon and founder of Sister Ray – has launched a new listening bar in Liverpool. Simone’s, located in Queen Avenue, has a roster of resident and guest DJs playing jazz, Afro-beat and deep house. Edwards said the culture around listening bars originated in Japan before emanating across cities from London to New York. The bar offers cocktails with Japanese influences. Edwards said: “It’s been a crazy start. Simone’s is something I have always had in mind, and we just needed the right site to realise it – and in Queens Avenue, we really have found it. We’re capturing the essence of Nina Simone; you’re crossing a liberating threshold with us and the rest of the world is left behind for a few hours.”

 

Sheffield operator Ascent Leisure to open ninth site: Sheffield operator Ascent Leisure is to open its ninth site in the city. The company is launching Caribbean-inspired garden bar Palm in Kelham Island on Saturday, 29 November. Following a £500,000 investment, Palm will offer Caribbean street food given a Sheffield twist by Ascent’s executive chef Tom Wells-Lomas, who will work alongside a Caribbean chef. Manager Stuart Jones said: “We wanted to create somewhere that feels like an escape – where people can sip, relax and repeat under glowing lights and tropical greenery. Palm brings together Sheffield’s energy and Caribbean warmth in one stunning new space.” Ascent Leisure’s other venues include Panenka Bar & Grill, Grappa Ristorante & Bar and Happy’s Bar in the city.

Gourmet chicken burger concept secures Bristol site: Gourmet chicken burger concept Coq is to open a new flagship site in Bristol. The concept was founded in 2020 by brothers Will and Ollie Ford with a food truck named “The Coq Au Van”. Ollie, an agency chef, had worked in Michelin Star restaurants, while Will had been working in travel. They opened their first restaurant site in Chippenham’s Timber Street in February 2021. The business has now secured the former ABOE (A Bit of Everything) site on Bristol’s Whiteladies Road, which closed last year. On Instagram, the business said they were “building a team to replicate our Chippenham success”, and that their ability to expand into Bristol was all down to “the success of their Chippenham venue on Timber Street and the support of their loyal customers”. Coq said it is known for its “towering burgers”, filled with everything from halloumi and buttermilk chicken to maple syrup, Belgian waffles and streaky bacon, smoked American sausage and sauerkraut or chilli con carne and nachos – all sitting alongside chicken inside a burger bun.

 

Twins to next month launch new live music and late-night lounge in London’s Mayfair: Twins Lee and Nicky Caulfield will next month launch a new live music and late-night lounge in London’s Mayfair. Esmerelda’s Mayfair will open in early December within Mandarin Oriental on Hanover Square, “inspired by the golden age of New York’s live lounge”. A six-piece band will blend soul, funk and disco “with contemporary flair”, with a DJ playing between sets. The menu will offer the likes of caviar-topped chicken nuggets, Wagyu sliders, lobster rolls and oyster towers, while the bar will offer classic cocktails, fine wine, Champagne and rare spirits. A no photo policy will be in place. Nicky Caulfield said: “Creating Esmeralda’s has been about shaping an experience rather than simply opening a bar. Every detail has been curated to feel deliberate, personal and alive. We’ve obsessed over sound and space. It’s a place where artists can take risks and guests can disappear for hours without a phone in sight.” In 2018, the Caulfields launched The Parrot cocktail bar and music venue within The Waldorf Hilton in Aldwych in partnership with actor and producer Idris Elba. Nicky is the founder of live entertainment curator and programmer Molto Music Group, and Lee is the founder of communications and brand consultancy Circle PR

 

County Durham chef to open Crook restaurant and gives update on delayed Bishop Auckland venture: County Durham chef Mike Bartley is to open a new street food restaurant in Crook and has and given an update on his delayed venture in Bishop Auckland. Bartley, who appeared on MasterChef in 2021, is preparing to open The Cornerstone in Crook in the coming weeks after taking over the former Blu’s cocktail and wine bar. He said: “I am very pleased to introduce my new project, The Cornerstone, a relaxed, street food venue in Crook town centre. Opening soon, expect burgers, tacos and sharing plates alongside bespoke cocktails, local craft ales and great quality locally sourced coffee.” Bartley also previously planned to open a restaurant in Bishop Auckland called Jord, and in 2023 raised thousands of pounds through a Kickstarter campaign to fund the project, with hopes of opening within a year. In October 2024, the high street unit was struck by fire, but Bartley said he is still committed to opening the venue and said “very positive progress” had been made. He said: “I am waiting on a few bits of paperwork before I can announce the location, but I am extremely happy with it. What is great about the new premises is that there is far less work needed to get it open, so I am optimistic that we are finally getting there.”

 

Singapore-based hospitality group to open new restaurant at its Exeter hotel: Singapore-based hospitality group CDL Hospitality Trusts is to open a new restaurant at its Hotel Indigo in Exeter. The company, which acquired the property in October last year for £19.4m, is launching Dottie’s on Thursday, 21 November. The restaurant is inspired by Dorothy “Dottie” Holman, “whose legacy continues to shape Exeter”. A nurse during the war, she is the founder and benefactor of Topsham Museum. Dottie’s celebrates seasonal West Country produce, with each dish designed “to showcase the best of Devon’s fields, coastlines and artisan suppliers”. General manager James Gardiner said: “Dottie’s is more than just a restaurant. It’s a reflection of Exeter’s heart and history. We wanted to create a place that honours Dorothy Holman’s legacy of care and community, while showcasing the incredible flavours and people that make Devon so special.”