Foodservice price inflation accelerates in December as festive demand peaks: Food and drink prices in the hospitality sector rose by 1.1% in December, according to the latest edition of the Foodservice Price Index from Prestige Purchasing and NIQ, powered by CGA intelligence. This upward month-on-month movement marks a significant acceleration in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent supply-side constraints. The index recorded steep increases in prices in several high-volume categories. They included milk, cheese and eggs, which recorded the highest rise at 1.9%, as domestic price pressures intensified despite continued softening in global dairy commodity markets. Disruptions related to avian flu reinforced volatility in egg supply chains, compounding costs during a peak usage period. Fruit prices rose nearly as fast at 1.8% in December, as markets shifted to higher-cost glasshouse production for soft fruits and yields of Spanish citrus were significantly reduced. Inflationary momentum also remained critically high in coffee, tea and cocoa. Coffee markets continued to trade near multi-year peaks due to adverse weather in Brazil and Vietnam, while cocoa prices were close to record levels, driven by weak west African harvests and tight inventories. In meat and poultry, the centrepiece category of the festive period, inflation accelerated to 1.5%, as strong seasonal demand collided with structural challenges. Beef traded at historically strong levels due to tight domestic availability, while poultry markets were volatile due to disruptions to supply from avian flu. Prices also rose in categories including oils and fats and sugar, jam, syrup and chocolate, highlighting a broad-based inflationary environment where domestic energy, labour and logistics costs are limiting the pass-through of any softening in global commodities. Shaun Allen, chief executive of Prestige Purchasing, said: “The surge in December was a stark reminder of the volatility that continues to plague the supply chain. While global indices for sugar and vegetable oils showed signs of easing in 2025, the reality for UK operators was very different.” 

Premium Club subscribers to receive updated Multi-Site Database with 3,518 operators and 31 new companies today: Premium Club subscribers are to receive the updated Multi-Site Database today (Friday, 30 January), at midday. The next Propel Multi-Site Database provides details of 3,518 multi-site operators and is searchable in seven main segments. The database features 1,019 (29%) operators from the casual dining sector, 803 (23%) pub and bar operators, 617 (18%) cafe bakery operators, 496 (14%) quick service restaurant operators, 289 (8%) hotel operators, 237 (7%) experiential leisure operators and 55 (2%) fine dining operators. The database is updated each month, and this edition includes 31 new companies. The database includes new companies in the experiential leisure sector such as Soul Padel, the racket sport concept based in the north west of England, and boutique fitness studio concept Ryde. Premium Club subscribers also receive access to five additional databases: the New Openings Database, the Turnover & Profits Blue Book, 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 chief operating officer – editorial, 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.

Thesleff Group founder – ‘London is pricing out its own culinary future’: Thesleff Group founder Markus Thesleff has argued that London is pricing out its own culinary future. The group currently operates the Sale e Pepe, Sale e Pepe Mare, Los Mochis, Juno Omakase, Luna Omakase, Viajante87 and MA/NA concepts in the capital. However, writing in today’s (Friday, 30 January) Premium Opinion, Thesleff said he has had second thoughts over expanding any further in London. He said: “All the investments we are currently making in London are projects that were agreed quite some time ago. We are not actively looking to make new investments into London. We are not comfortable with the marketplace here, and we are certainly not comfortable with the government’s current economic policies. The recent changes to business rates, particularly the decision to ring-fence relief solely for pubs, are incredibly unfair. Support should apply to the whole hospitality sector and retail too; this has been argued for a very long time.” He added: “When London sneezes, the rest of the UK catches a cold. If you damage the ecosystem here, the effects are felt nationally and for a generation. The marketplace is being undermined without proper thought for the long-term consequences.” Thesleff will share more of his thoughts in Premium Opinion, which will be sent to Premium subscribers at 5pm. This week’s Premium Opinion will also feature Joaquin Lassala, head of real estate acquisitions at Big Mamma Group, discussing the lessons the business has learned opening 20-plus restaurants across Europe, and KAM managing director Katy Moses focusing on GLP-1 drugs and the effect their increased usage will have on hospitality. Meanwhile, Propel chief operating officer – editorial, Mark Wingett, takes a look at this week’s news including the fallout from The Revel Collective’s break up. 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.

 

‘Elevated’ experiences key to success in 2026 as technology shake-up leads to major changes in consumer behaviour, report reveals: Almost three quarters (74%) of consumers have said they would visit a venue for an “elevated” experience that goes beyond “standard” hospitality, according to a new GO Technology report, from hospitality technology provider Zonal, in partnership with NIQ, powered by CGA intelligence. Tasting menus (31%), games (25%) and bottomless brunches (24%) came out on top as reasons why consumers would visit a venue. The report also highlighted how technology’s shake up of service has led to some major changes in how people behave when they visit hospitality, with 34% preferring to order from their table once they’re there, and 27% pre-booking a table ahead of their visits to pubs. Convenience was also identified as a key factor influencing earlier booking times, with 37% of respondents choosing to go out earlier for this reason. Technology is also shifting behaviours in the hotel sector. Consumers remain as eager as ever to visit hotels, but their engagement is changing, with 49% of hotel guests now using automation at the check-in and check-out stages, and nearly as many (47%) expect to see mobile-based digital keys in the near future. Similarly, 45% said they are excited about artificial intelligence and think it could improve their stays. As costs mount, 74% of consumers said they agree the industry needs greater support from the government to reduce pressures. More than two thirds (69%) of consumers agreed pubs, bars and restaurants play an important role in their communities. Tim Chapman, chief commercial officer at Zonal, said: “As we look ahead to 2026, momentum will be driven by businesses that can deliver memorable guest experiences and those that double down on operational efficiency to manage costs. Hospitality venues that invest in technology and offer an authentic level of service will be the ones able to thrive in such a competitive market.”

Glynn Davis – ‘quick service restaurants can reap the rewards from keeping their menus simple’: Glynn Davis, a leading commentator on retail trends, has argued that quick service restaurants (QSRs) can reap the rewards from keeping their menus simple. He said that while brands like McDonald’s “seem to have gone into overdrive” with limited time offers (LTOs), these “might not be the greatest thing for margins” – adding to front and back of house complexities, impacting the supply chain and boosting the potential for waste. Writing in today’s (Friday, 30 January) Friday Opinion, Davis highlights brands that have benefited from steadfastly sticking to their core menus, including Five Guys, Raising Cane’s, Dave’s Hot Chicken and In-N-Out Burger. He said: “The dichotomy for the QSR industry is that the ideal scenario would be to run with a simple, efficiently concise menu – but there is a need to keep injecting newness via LTOs to tempt customers in store and bump up that essential frequency metric.” Davis will share more of his thoughts in today’s Friday Opinion, which will be sent at 11am.

Scottish Hospitality Group urges halt to business rates increase for sector as Northern Ireland abandons revaluation for 2026: The Scottish Hospitality Group has called for the Scottish government to halt business rates increases in Scotland for hospitality after Northern Ireland abandoned revaluation for the sector for 2026. Northern Ireland executive finance minister John O’Dowd announced he has stopped the revaluation 2026 process because of the concerns raised by business, particularly hotels, pubs and other hospitality businesses. The Scottish government has accepted there is an issue with valuation methodology in Scotland but is pushing ahead with the revaluation 2026 rate rises. Stephen Montgomery, director and spokesperson for the Scottish Hospitality Group, said: “There is no point tinkering with this broken rates system in the way it affects our sector any longer. The inflation-busting rises faced by licensed hospitality in Scotland are simply unaffordable and unacceptable. Northern Ireland is showing it is possible to pause, and it is the first administration to see sense and abandon the whole calamitous revaluation There shall be a review of valuation methodology, but the conclusions may come too late for businesses faced with eye-watering increases in April. Would it not be fairer and better for the economy to halt any increases in rates bills now, and let the review do its work? This would mean that no business was facing an increase whilst the review was underway. We need real political leadership in helping licensed hospitality during the cost of business crisis. So far the Scottish government response to the revaluation impact is woefully inadequate.”

Job of the day: COREcruitment is working with a multi-site hospitality group that is seeking an operations manager. A COREcruitment spokesperson said: “This hands-on role supports both front and back of house, leading operations across four sites. The position will oversee day-to-day operations, events and restaurant launches, manage wages, rotas, overheads, budgets and payroll, and support recruitment and talent initiatives as needed.” The salary is up to £80,000 and the position is based in London. For more information, email kate@corecruitment.com

 

Mediterranean inspired London restaurant concept Drunch eyeing UK-wide estate and further international expansion: Mediterranean inspired London restaurant concept Drunch has told Propel it is eyeing a UK-wide estate plus further international expansion beyond its planned Middle East debut. Drunch, founded in 2013 by Hom Malass, opened its first site in Mayfair and has since added locations in Oxford Circus, Notting Hill and Regent’s Park. Earlier this month, Drunch secured a master franchise deal to expand to Egypt, which will see five locations initially open across Cairo as phase one of a wider growth strategy, with further expansion planned across the wider MENA region. But Malass told Propel he has big plans for the brand in the UK too. He said: “We are actually a bit behind on launching our franchise programme as the concept is very strong and has great potential to expand overseas. We are hoping the first site in Egypt will open in July, and by September we should have more franchise agreement signed in the Middle East. We also want to expand beyond the Middle East and we are working on that. But the franchise roll-out will be both international and national – we are currently in talks with a franchisee for Oxford, for example. We see Drunch as being bigger than PizzaExpress – it caters for everybody, so you can have a Drunch at every corner. We are looking to expand into the Knightsbridge and South Kensington areas independently, and thereafter anywhere in the UK via franchise. Everybody, regardless of their nationality, wants to have a great coffee, a freshly squeezed juice, a delicious avocado on toast, a juicy burger, a fulfilling pasta, a fresh salad or indulge in a pancake or French toast in a nice, warm, inviting environment, with the right ambiance and music and exceptional service. We have been trading successfully and profiting since 2013. We withstood covid and many other challenges, a proof of concept that’s been time tested. We withstood zero sales in both lockdowns, so we can withstand anything, purely because I only go for low rent venues and we keep our costs to the very minimum.” Drunch is working with Presman & Colard on its franchise development and ongoing growth. 

Gong Cha strengthens leadership team: Gong Cha, the UK-headquartered, fast-growing bubble tea brand, has strengthened its leadership team. Sepanta Bagherpour joins as chief marketing officer for the Americas and EMEA after 13 years with Nando’s North America, where he led the brand’s marketing, communications, menu and pricing portfolios and oversaw the roll-out of its first mobile app and loyalty programme. Maya Murasawa, previously marketing and menu development director, has been promoted to chief marketing officer for Japan, while Jina Chung, previously marketing director in South Korea, has been promoted to chief marketing officer for Korea and APAC. Elsewhere, Gong Cha has promoted Keaton Myburgh and Jemma Smoker, both previously international franchise business leaders for the brand, to general manager APAC and general manager EMEA, respectively. After joining in 2023, the pair have played a leading role in supporting key franchise partners in the Middle East and UK and will assume more responsibility to continue the development of their regions. Paul Reynish, Gong Cha’s global chief executive, said: “Creating an A-list team across all functions is fundamental to realising our long-term growth plans and with these changes and appointments we believe we now have all the right components in place. This will enable us to get closer to our markets to become even more consumer-centric and better support our franchisees, creating a win-win-win for all.” Founded in Taiwan in 2006, Gong Cha first expanded overseas in 2009 and has grown significantly to operate nearly 2,200 stores around the globe. In the UK, Gong Cha has 12 locations, and last year signed an agreement with Jinziex – a new company led by Diljit Brar, chief executive of Goldex; Azha Rehman, founder and chief executive of Kaspa’s Desserts; and Steve Falle, managing director of WY&SF Ltd – to open an initial 225-plus stores in the UK over the coming years. The agreement is an important part of Gong Cha’s global expansion strategy to scale to 10,000 sites by 2032.

Exclusive –Two Magpies makes raft of management changes as it targets 50-strong estate eventually: East Anglia bakery Two Magpies has made a raft of management changes as it targets a 50-strong estate eventually, Propel has learned. The changes include the appointment of owner Steve Magnall’s son Ben as a second-generation director in the business, with view to him eventually succeeding his father. The group, which operates ten bakery/cafes across Suffolk and Norfolk, alongside a bake school and central bakery, said the new team will support its next stage of growth, which focuses on “clear objectives and improved efficiency”. Following the departure of some of the leadership team, including operations director Yasmin Wyatt, the business has appointed Lydia Robertson as manufacturing manager with total responsibility for all of back of house operations, Justin Skinner as head of quality and training, Guy Watts as head baker and Lilla Read as head of production. “By having less layers of management we have already seen improved communication and efficiency,” said Steve Magnall. “The business is on track for growth and with Ben joining, he will be instrumental in helping us achieve ambitious expansion goals.” As a new director in the business, Ben Magnall has a strong background in strategy and retail. He is currently the strategy director at Sony Sports and prior to that was a strategy consultant at OC&C Consultants. He will be joining Two Magpies in the spring. Steve Magnall said: “Ben successfully evaluated and executed the acquisition of three businesses into the Sony Group. He then led the integration of these businesses into the wider group and has grown them at the same time. Ben brings with him ideas on operating the business and the way forward, which come at a good time in our journey. The eventual aim is that he will be my successor. I look forward to Ben joining the business and helping us on the next part of our journey.”

Black Sheep Coffee to expand into Yorkshire under new development agreement: Speciality coffee shop operator Black Sheep Coffee is expanding into Yorkshire after securing a new development agreement. The agreement commits to a minimum of eight stores across Yorkshire, with openings planned across a variety of locations. The territory will be developed by unnamed existing franchise partners, who have been part of the Black Sheep family since July 2025 and are now expanding their footprint into a new region. Early openings are expected to focus on high-footfall shopping centres and high street locations, alongside drive-thru stores in prominent roadside positions. Izzy Childs, EMEA growth director at Black Sheep Coffee, said: “Yorkshire is a region we’ve been excited about for some time. With major cities, strong retail hubs and a growing appetite for challenger brands, it’s a natural next step for our expansion. It’s great to be extending our partnership with existing franchisees who know the brand well and share our ambition to build something meaningful in a new territory.” 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.

Maguro Group hires former BrewDog head of people: Maguro Group has hired former BrewDog head of people Laz Poutama as its new group head of people. Poutama left BrewDog in November after just over a year with the business, and before that, spent three and a half years at Parogon Group as head of people and culture. Previous to that, he was The Ivy Collection’s people business partner for two years and spent four and a half years in various roles at Stonegate Group, including learning experience manager and investment training manager. At Maguro Group, Poutama will be responsible for “building and embedding a strong, consistent culture across all Maguro Group brands”, while his experience and leadership will be “instrumental in supporting the continued growth and development of the group including the Bunsik franchise”. He said: “I’m really excited to be joining Maguro Group. The diversity of the brands, alongside the group’s growth plans, really stood out for me. I’m looking forward to building strong, people-led foundations as we continue to scale.” Mark Baechli, Maguro Group’s chief financial officer, added: “Laz brings a structured and strategic approach to people and HR matters across the group and will play a key role in strengthening our people frameworks and governance.” Last September, Maguro Group opened its first franchise location with the launch of a Bunsik in Bristol’s Cabot Circus. This was followed last month by a further Bunsik opening, and ninth in all for the brand, at 62 Uxbridge Road in London’s Shepherd’s Bush. The group also last year opened the UK’s largest Korean barbecue restaurant, with the launch of a second site for its Bullgogo brand, in Manchester Piccadilly. Maguro also operates Maguro Sushi in Maida Vale, Gogi in Edgware Road and Powcha Grill in Chinatown.

 

Pasta Evangelists closing in on site for US debut: Pasta Evangelists is closing in on a site with which to make its debut in the US. Co-founder Alessandro Savelli first said in April last year that the business was in contact with possible partners in the US and China – and went on to say last summer that the future of the business is stateside and that he believes the brand can conquer the US market. Those plans now appear to have taken a step forward. Axel Bret, the brand’s head of development and franchise, posted to social media: “How exciting, almost surreal to be walking the streets of LA last week looking for the perfect place to launch Pasta Evangelists in the US. A huge thank you to Speciality Restaurants for its incredible hospitality!” The Pasta Evangelists team was also in Los Angeles at the end of last year, at November’s Restaurant Finance & Development Conference in the city’s Fontaine Bleu. At the time, Bret said “We are the leading fast casual Italian restaurant brand in the UK, we have a proven restaurant franchise model and are looking for partners in the USA. Please reach out directly to me.” The company currently operates from more than 50 restaurant and local food delivery locations across the UK. In 2024, Pasta Evangelists opened its first restaurant site, in Richmond, south west London, after initially building an estate of 47 takeaway units. The business also that year made its travel hub debut and opened its first franchise site, and last year launched its first hotel location.

More than a fifth of M&B shareholders vote against re-election of chairman: More than a fifth of Mitchells & Butlers (M&B) shareholders have voted against the reappointment of its chairman. At its annual general meeting on Thursday (29 January), the company said it passed all its resolutions. However, it witnessed a significant vote against the reappointment of chairman Bob Ivell, despite the move ultimately being approved. M&B confirmed 20.36% of votes were made against keeping Ivell, who has been chair since 2011. Similar numbers have voted against the re-election of Ivell in the past few years. Meanwhile, 15.05% of shareholders voted against the reappointment of senior independent non-executive director Jane Moriarty, who was appointed to the board in 2019. M&B said it “notes the outcome of both resolutions”. The company added it explained the circumstances of Ivell’s appointment and the board's reasons for its recommendation in detail in its 2025 annual report while it was “committed to continuing discussions with shareholders” over the reappointment of Moriarty.

JKS Restaurants to launch Ambassadors Clubhouse in the US next month: JKS Restaurants will launch its Ambassadors Clubhouse brand in the US next month. Propel revealed last August that the group was set to launch two of its Indian brands stateside, with the opening of Ambassadors Clubhouse in New York and Gymkhana in Las Vegas. Gymkhana, the two-Michelin-starred London restaurant, was first to open, at Vegas’ Aria Resort & Casino, in December. Ambassadors Clubhouse, the Indian venue JKS opened in London’s Mayfair in 2024, will now open at 1,245 Broadway, in Manhattan’s NoMad neighbourhood, on Wednesday 11 February. Chef Karan Mittal will lead a menu inspired by the royal kitchens and street eateries of North India’s Punjab. Dishes include signature favourites from London such as Original BBQ Butter Chicken Chops and Ranjit Shahi Lobster, alongside new dishes exclusive to Manhattan including Aloo Mattar Satpura (seven layered samosas with masala peas and potato launji) and the Warqi Lamb Seekh Kebab (featuring pounded lamb shoulder and flakey naan, with tamarind and red chili chutney). The cocktails will focus on tequila and mezcal blended with regional ingredients. There will be seating options at the main dining rooms and two bars, along with private and semi-private dining rooms for larger groups and events. Last September, JKS’ new chief executive, Pavan Pardasani, told Propel that the company’s immediate future focus will be on expansion in North America and the Middle East, while managing director Laura Irvine told Propel she sees “lots of white space in the US for premium Indian restaurants”.

 

Kokodoo launches London flagship restaurant: Kokodoo, the Korean fried chicken concept founded as a restaurant by Joe and Mary Yoon in 2006 before evolving into a street food operation, has opened its new London flagship restaurant. Propel revealed at the end of 2024 that Kokodoo was lining up a new store in the capital, at the same time as relaunching its franchise programme. The store has now opened, at 8 Fulham Broadway, in south west London. Joe Yoon said: “After 12 months of focused development, Kokodoo’s flagship restaurant is now open in Fulham Broadway. Kokodoo is a founder-led, Korean family-owned brand that began as a food truck business in 2016 and has been steadily refined into a modern QSR platform built for scale. With a decade of product development behind it and a fully realised flagship now live, Kokodoo is entering a measured expansion phase. As the platform takes shape, we’re selectively engaging with investors and strategic partners aligned with disciplined, long-term growth.” Kokodoo currently operates four London locations – in Shoreditch, Camberwell, Harrow and Chiswick – plus a regional outpost in Bristol, while a Swansea site remains temporarily closed. While these are run by franchisees, the new Fulham site will be company owned. Joe Yoon told Propel last year that Kokodoo it is set to kickstart its expansion plans and is looking to “scale rapidly”. He said: “We haven’t yet had the chance to open a company-owned location, so this launch is a key milestone for us, after which we’ll fully resume our franchise expansion plans. This site will set the standard moving forward and we intend to use it as the blueprint for future franchise locations.”

 

Staycity completes sale and leaseback deal for new London aparthotel: Aparthotel operator Staycity Group has completed on a sale, development and leaseback transaction that will see the development of a new 185-room Wilde Aparthotel in Nine Elms, London. Staycity secured full planning consent for the development from Lambeth Council in November, paving the way for the deal with Bridges Fund Management and Citygrove. Staycity has sold the Wyvil Court site to specialist fund manager Bridges and Citygrove, which will develop the aparthotel. Staycity has agreed a 30-year lease to operate the property, which is expected to open in 2028 and has an expected gross development value of circa £85m. The property will include a design-led front-of-house with reception, bar, co-working space, café and pantry and artisan shop. Barry Hickey, managing director of Staycity’s real estate arm, said: “In today’s volatile real estate market, to execute a transaction of this scale and complexity represents significant success.” Addleshaw Goddard acted for Staycity on the transaction, while Taylor Wessing and JLL acted for Bridges.

Husband-and-wife team to open third Greek restaurant in London after record trading in 2025, eyeing international debut: Husband-and-wife team Christina Mouratoglou and Adrien Carré, who are behind Greek restaurants Mazi and Suzi Tros in London’s Notting Hill, are to open a third site in the capital after seeing record trading in 2025 and told Propel they have ambitions for an international launch. Mouratoglou and Carré will launch Maza in Bruton Place in Mayfair in March. Translating to “everyday bread” in ancient Greece, Maza will “channel the spirit of a 1980s Athenian taverna. Maza will accommodates 90 guests. Upstairs, there will be a vinyl listening bar featuring 1970s and 1980s Greek records. The menu will reflect Mouratoglou’s vision of classic Athenian cuisine, shaped by family recipes and the team’s travels to Greece. Dishes will feature handmade pasta with sea urchin, chicken jus and truffle, and Grandmama’s disco fries topped with shredded veal kokkinisto. Carré has curated what he said was the world’s largest exclusively Greek wine list, featuring more than 150 wines. The drinks offer will also include cocktails crafted with Greek ingredients and flavours, alongside the tsipouro ritual – a traditional shot served with mezze to mark the start of the meal. Carré told Propel: “Although margins have reduced, turnover [at the Notting Hill restaurants] was the highest since opening. The aim is to open internationally – probably not more in London for now.” Propel understands Abu Dhabi is one of the places on the radar.

Colombo Kitchen founder – ‘2026 has started very well’, ‘we are seeing a significant shift toward vegan and plant-based dining’: Chef and restaurateur Sylvia Perera, founder of Sri Lankan concept Colombo Kitchen, has said 2026 has “started very well” and that she is seeing “a significant shift toward vegan and plant-based dining”. Perera opened her first Colombo Kitchen, in Worcester Park, south west London, just before the pandemic, which she said was “one of the most challenging periods of my career”. This was followed by a second site, in Putney, in 2024, which “has exceeded all our expectations”. Perera said: “2026 has started very well. We have kept up sales after the Christmas boom, and that tells me that our reputation has given us a stability, which I am incredibly grateful for as an independent operator. In terms of trends, we are seeing a significant shift toward vegan and plant-based dining. This works beautifully with Sri Lankan cuisine, which naturally features many flavourful vegetable, coconut, and jackfruit dishes without needing to be adapted.” In terms of future plans, she said: “We are often approached about expansion, which is flattering, but the success of Colombo Kitchen relies heavily on my personal involvement in the cooking at both sites. We also rely on live cooking stations, which require skilled artisans, and finding and training people with those specific skills is difficult. Scaling up rapidly would risk diluting that quality, so for now, authenticity will always take precedence over expansion. While London has a growing Sri Lankan scene, we distinguish ourselves through an uncompromising commitment to craft and authenticity.” Responding to the rise in business rates following the last Budget, Perera said: “Like many family-run businesses, rising business rates and costs are a serious concern. We haven’t increased our prices since opening, but delivering food at this level involves significant costs, so we are now having to carefully review our pricing structure. I will never compromise on the quality or sourcing of our ingredients, but we are actively looking into what relief is available to help us manage these pressures.” Perera is also in the process of writing a cook book featuring her family recipes and has raised £3,000 to support communities affected by severe flooding in Sri Lanka.

Dominus gets go-ahead for new City of London hotel: Real estate developer, owner and operator Dominus has been given the go-ahead to transform a vacant office building in the City of London into a hotel. Dominus acquired Ibex House at 42-47 The Minories in a joint venture with global alternative investment manager Cheyne Capital in December. Now they have been granted approval by the City of London Corporation to convert the 250,000 square-foot building into a 382-key hotel, retaining its architectural style. At ground level, the proposals will open the building to the public, including a new café, the upgrading and reopening of the Peacock pub and the creation of an on-site hospitality academy, delivered in partnership with the Springboard charity. The hotel is due to open in late 2028 and will be operated by Dominus’s in-house hotel operating platform, adding to its growing portfolio of six hotels, predominantly located in Central London. Dominus’ recent strategy has focused on repurposing underutilised offices into alternative uses. In 2023, Dominus acquired 5-10 Great Tower Street, which is being converted into The Derby London City, Curio Collection by Hilton – a 234-key hotel. In December, Dominus secured consent to transform a telephone exchange into a 240-key hotel at 123 Judd Street in King’s Cross. Dominus and Cheyne Capital previously partnered on the 2024 acquisition of 65 Fleet Street – their first joint venture – which will become an 875-bed student living scheme, while also restoring the grade II-listed Tipperary pub and the Whitefriars Crypt.

London hotel operator sees turnover and profit dip as two of its sites undergo refurbishment: Hazlitt’s Hotels, which operates three sites in London, has reported turnover dipped to £8,511,447 for the year ending 30 April 2025 compared with a record £8,641,649 the previous year as two of its sites underwent refurbishment. Pre-tax profit at the company – which operates Hazlitt’s, Batty Langley’s and The Rookery in the capital – was down to £2,073,557 from £2,180,863 the year before. In their report accompanying the accounts, the directors stated: “The results are in line with the board's projections despite an extensive refurbishment programme at The Rookery and Hazlitt's. The London hotel market is highly competitive, with an increased supply in the luxury accommodation sector. Occupancy and room rate remain high, despite prevailing political and economic uncertainty. The company has no immediate plans for further expansion. The management is entirely focused on maintaining current performance and product standards while managing the operational costs across the business.” No dividend was paid (2024: £800,000).

Manchester operator opens new rotisserie chicken concept: Manchester operator Joe Akka has opened a new rotisserie chicken concept in the city’s Ancoats area. Akka has opened Butter Bird at 35 Blossom Street, offering rotisserie chickens cooked over flames and served with house butters, accompanied by chilled crémant and a focused list of cocktails. A traditional rotisserie oven cooks up to 48 chickens every 90 minutes, with each bird prepared, seasoned and brined in-house before being slowly rotated over open heat and carved fresh. For the butters, which are designed to melt into the chicken, guests can choose from tarragon, Dijon mustard and wildflower honey butter, preserved lemon, thyme and cracked pepper butter or chermoula butter. The chickens are available quarter, half or whole, with sides including rotisserie potatoes, tallow fries and salt baked sweet potato, alongside salads and vegetable-led dishes. Akka said: “Rotisserie chicken is one of those foods people never stop craving. It is familiar, it is comforting, and when it is cooked properly, it is unbeatable. We wanted to bring a proper rotisserie to Ancoats and create a place that does one thing brilliantly every day.” Akka is also behind The Counter House in Blossom Street and used to own the Panacea nightclub in John Dalton Street, which closed during the pandemic. It reopened in 2023 as luxury sushi and steak restaurant Ikaro, but that in turn closed in 2024.

 

Andy Murray to open two new restaurants at his luxury Scottish hotel, returns to profit: Former tennis star Andy Murray is to open two new restaurants at his luxury Scottish hotel. The two-time Wimbledon champion and his wife, Kim, bought the £1.8m Cromlix House more than 12 years ago, transforming it into a five-star hotel near his hometown of Dunblane, Stirlingshire. Cromlix will be closed until May for work on a 60-cover main hotel restaurant, which will be glass-fronted and house a state-of-the-art kitchen. Menus will include locally sourced produce, much of it grown in the hotel’s kitchen garden. A second, more intimate restaurant is also being constructed, intended for fine dining, while the hotel’s current restaurant, The Glasshouse, will become a dedicated afternoon tea and event space. “I’m excited about this next phase for Cromlix,” Kim Murray said. “The Glasshouse, our current restaurant, has been doing really well and is fully booked most of the time, but the space lacks a bit of personality and doesn’t deliver aesthetically in the same way that the rest of the hotel does.” Three new suites and a wellness cottage will also be added to the hotel’s offering. It comes after Cromlix House reported a return to profit in the year ending 31 March 2025. The hotel posted a profit of £193,379 compared with a loss of £369,044 the previous year, while cash reserves increased by more than £360,000 to £610,494.

 

Catering firm Jimmy Garcia secures exclusive partnership with Surrey venue: Catering firm Jimmy Garcia Catering has secured an exclusive partnership with The Barn at Botley Hill in Surrey. As part of the contract, which is effective from 1 January 2027, Jimmy Garcia will build an open fire kitchen at the venue in the village of Warlingham. The new menus will include flame-roasted chicken and slow-smoked spiced lamb along with seasonal salads and vegetables. Jimmy Garcia, founder of Jimmy Garcia Catering, said: “Our vision is for the venue to be a place where people come together to celebrate, enjoy exceptional food and experience events they will remember forever.”