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Morning Briefing for pub, restaurant and food wervice operators

Wed 10th Nov 2021 - Propel Wednesday News Briefing

Story of the Day:

‘Devastating’ labour shortages forcing quarter of hospitality businesses to cut trading hours, MPs told: “Devastating” labour shortages have forced a quarter of hospitality businesses to cut trading hours, MPs have been told. UKHospitality chief executive Kate Nicholls told the environment, food and rural affairs committee that Brexit, covid and misconceptions about hospitality as a career are the biggest causes of labour shortages in the sector. Nicholls told the committee the sector is currently seeing 10% vacancy rates, representing a shortage of around 200,000 staff across the UK. She said industry firms have been hit by a “double whammy” of staff shortages within their own venues as well as shortages within their supply chains. It therefore means hospitality operators will struggle to provide customers with the service they “would like” over the Christmas period, Nicholls warned. “I don’t think we can give the hospitality we would like to around Christmas because we would like to be operating at full strength and full capacity and not turning away business,” she said. “In our supply chain, we are getting around 80% fulfilment. So, 20% of all products in all deliveries are not being delivered and we can’t really say what it is. Our supply chain cannot give us any guarantees at the moment about Christmas deliveries and that everything will be delivered at the right place, at the right time and at the right price.” Nicholls added cost inflation is also weighing on the sector but that many postponed Christmas bookings from last year might result hold off price increases for customers until after the festive season. She added: “You are going to see a really intense squeeze on margins in the run up to Christmas and then the inevitable impact that will be felt by consumers, is there will be significant cost inflation coming through the supply chain and coming through to consumers, most likely after Christmas. But some businesses have said they are foreseeing three sets of price increases by April.” When asked if the government had responded to problems facing the hospitality sector and supply chains fast enough, Nicholls told MPs: “No. There needs to be a long-term labour strategy.” She added: “The biggest thing the government could do to help the hospitality sector is to retain a 12.5% rate of VAT. It would allow businesses to invest in jobs, products and services.”

Industry News:

Host of hotel operators being added to updated Propel Turnover & Profits Blue Book: A host of hotel operators are being added to the updated Propel Turnover & Profits Blue Book. A total of 31 companies are being added to the updated Blue Book, which is produced in association with Mapal Group, taking the combined number to 456 companies, which produce total turnover of £30.2bn. Of those companies 191 are reporting a profit and 265 are making a loss. Among the new additions are: Imperial London Hotel Group, which turned over £75m in its most recent financial year, The Berkeley Hotel, which turned over £52.6m, and Place Hotels, which had turnover of £11.6m. The next edition of the Blue Book will be sent to Premium subscribers on Friday (12 November) at midday. The Blue Book, which is updated every month, provides an insight into UK operator turnover and profitability over five years, profit conversion and directors’ earnings. Premium subscribers also receive two other databases – the New Openings Database, produced in association with StarStock, and the Multi-Site Operators Database, produced in association with Virgate, which are also updated each month. Subscribers also receive access to Propel’s library of lockdown videos and Friday Wrap interviews and now also have access to a curated video library of the sector’s finest leaders and entrepreneurs, offering their insights on running outstanding businesses in the sector. Premium subscribers also receive their morning newsletter 11 hours early, at 7pm the evening before our 6am send-out; regular video content and regular exclusive columns from Propel insights editor Mark Wingett. Companies can now have an unlimited number of people receive access to Propel Premium for a year for £895 plus VAT – whether they are an operator or a supplier. The regular single subscription rate of £395 plus VAT for operators and £495 plus VAT for suppliers remains the same. To subscribe, email
UKHospitality Scotland – extension of vaccine passports to pubs and restaurants has potential to destroy many businesses already struggling: An extension of vaccine passports to hospitality and leisure venues in Scotland has the potential to destroy many businesses that are already struggling, UKHospitality has warned. Deputy first minister John Swinney has confirmed the government is considering the extension with covid remaining at a “concerningly high” level. Vaccine passports are already required in Scotland for entry into nightclubs and other large events, such as football matches. Scotland's current covid measures are due to be reviewed next week, potentially paving the way for certification to be introduced for pubs and restaurants. Swinney said: “We have been considering, for example, whether we may need to extend the covid certification scheme to bring more settings into scope, such as further indoor hospitality and leisure settings. Among other possible interventions, we are exploring how we can help improve ventilation; what we could do to increase home-working; and whether changes are needed to extend use of face masks. I would stress though that we have not yet taken any decisions about strengthening the existing baseline measures – and we will be discussing options with business sector organisations this week.” UKHospitality Scotland executive director Leon Thompson said: “This news will be extremely alarming to hospitality businesses welcoming customers to their covid safe venues. The imposition of vaccine passports on businesses operating in the night-time economy has had a catastrophic impact on their ability to trade. Many have removed themselves from scope by closing early, while nightclubs report falling attendance as people stay away or are refused entry due to lack of certification. Scottish government ministers must meet urgently with hospitality representatives to share their evidence for any such move. The extension of this poorly conceived and badly executed policy has the potential to destroy many businesses that are already struggling, having been subjected to more than 18 months of closure and restricted opening.” As of Sunday (7 November), Scotland was detecting an average of just over 2,700 infections per day – up from around 2,500 during October.
Admiral Taverns’ £222m takeover of Hawthorn moves closer as proposals to address competition concerns ‘might be acceptable’: Admiral Taverns’ £222m acquisition of Hawthorn has moved a step closer after the Competition and Markets Authority (CMA) said plans put forward to address competition concerns “might be acceptable”. Admiral was asked by the watchdog to submit a proposal after its investigation found there was a realistic prospect of a reduction of competition in seven local catchments where Admiral and Hawthorn both currently operate venues. And the CMA has said it looks like those concerns have been addressed. In an update, the CMA stated: “The CMA considers there are reasonable grounds for believing the undertakings offered by Admiral, or a modified version of them, might be accepted by the CMA under the Enterprise Act 2002.” The details of the proposal have not yet been published. Admiral agreed a deal to buy Hawthorn, which has 674 venues across the UK, from retail property investor NewRiver, in July. The move will strengthen Admiral’s position as one of the UK’s largest pub owners, growing its portfolio to more than 1,600 pubs.

Contract catering sales more than double in third quarter of 2021 year-on-year, still down on 2019: Sales in the contract catering sector more than doubled in the third quarter of 2021 from the same period in 2020, new research from CGA has revealed. The Contract Caterer Tracker showed sales from July to September 2021 were up by 52% on the same three months last year – a period when many venues served by caterers were under substantial restrictions. However, the Tracker also indicates a 36% drop in third-quarter sales from the same period in 2019, when businesses were trading as normal – which suggests contract caterers continue to suffer from the effects of national lockdowns and the drop in footfall at workplaces, leisure and live events. On a month-by-month basis, there were signs of some improvement between sales in July (down 38% on 2019) and September 2021 (down 29%). CGA director Karl Chessell said: “These figures show the scale of the covid aftershocks that contract caterers are dealing with. While it’s pleasing to see a revival in sales since last summer, this is from very low comparatives, and the 36% shortfall from 2019 is a more realistic measure of the challenges faced by contract caterers. Demand will build in due course, but with many people continuing to work from home or cautious about returning to crowded spaces – and supply, recruitment and cost issues mounting – the sector will be under pressure for some time to come.”
Job of the day: COREcruitment is working with a leisure operator that requires an IT director/chief technology officer to join the IT team to help with the successful delivery of its digital transformation project. This fixed-term 12-month contract is looking to pay £100,000 per annum and has a London base. However, the business is open to hybrid home and office working. A COREcruitment spokesman said: “You will need to have demonstrable experience of large/digital technology transformation delivery across CRM, CMS, AWS/Azure, data transformations/migrations, enterprise reporting and analytics. The ideal IT director/chief technology officer will have a minimum of five years’ experience in the same or similar role, past coding experience and a good understanding of software management. It will be essential to have good experience of quality assurance as well as development, live environments and knowledge of analytical tools such as PowerBI. It would be ideal to have experience using databases and connecting to them using MySQL workbench or similar.” Anyone interested can email

Company News:

JD Wetherspoon slashes meal prices across 660 pubs for three months: Having already reduced the price of some pints to 99p, JD Wetherspoon will cut the cost of many of its meals for three months from Wednesday (10 November). The promotion, which will last until 28 February, will also see the company reduce its curry club price to £5.99 and steak club to £6.99. Other meals, including ham, eggs and chips; fish and chips; paninis and wraps will be £5.29 with an alcoholic drink and £3.99 with a soft drink. A breakfast muffin with a hot drink will go down to £2.49, and porridge with a drink will cost £1.99. Some 660 Wetherspoon pubs will offer the reduced prices, while at another 180 they will be slightly higher but still cheaper than the current prices, which vary by location. Wetherspoon chairman Tim Martin said: “We believe this is a fantastic offer with a great choice of meals, from breakfast to curry, available for customers to enjoy at outstanding prices. It follows on from our decision to lower prices on a selection of drinks throughout November. Wetherspoon is known for giving its customers value-for-money-prices on food and drink at all times, and our new pricing means they will be able to enjoy even better value meals through to the end of February 2022.” 
Shepherd Neame to be active player as pub M&A market heats up but focusing short-term on reducing debt and increasing capital investment: Jonathan Neame, chief executive of Kent-based brewer and pub retailer Shepherd Neame, has told Propel the company fully expects to be an active player as the M&A market heats up, but in the short-term is concentrating on reducing debt and returning to prior levels of investment in the business. Speaking following the company’s full-year results, Neame said the recovery was accelerating and the company was seeing “pleasing” trading levels during midweek in London. He said: “Our immediate focus remains cost control and reducing debt. We also want to see capital investment return to the level it was pre-pandemic, when we were investing almost £20m annually in the estate, and we hope to do that by the back end of next year. Towards the middle of next year we think we will be in a position to look at acquisitions – there remains significant opportunities for Shepherd Neame. There’s more competition, but I fully expect us to be an active player in the market. The business is profitable and with the debt coming down we feel we will be a strong position to compete.” Neame said the busines was now seeing the recovery spread from its more community focused pubs into the town and city centres as people move about more. He added: “I think people have seen how much hospitality has suffered and want to show their appreciation for the British pub. Even before the pandemic, we were beginning to see trade moving into the earlier part of the week – Thursday was becoming the new Friday – and covid has accelerated that trend. However, I still think trade will spread back out into Fridays and Mondays eventually.” Neame said given rising inflation and costs, it was inevitable the company will have to be put up prices “on certain things” but pointed out this was the same across the industry. While the company’s pubs have seen shortages on some products, Neame said this had only been for only short periods at a time. He added the company had many long-term fixed contracts in place so the business was not as exposed as some others. Looking ahead, Neame said he remained “very optimistic” about the prospects for the industry and Shepherd Neame would continue to concentrate on giving its customers a great offer. He added: “For us, the fundamental drivers are very encouraging. Kent is seeing a growing population, becoming an increasingly popular tourist destination and the county is also seeing more economical activity. With those factors and our strong balance sheet, we are confident that will really benefit our recovery over the next 12 to 24 months.”
The Real Greek to double up in Manchester: The Real Greek, the Fulham Shore-owned brand, is to open two sites in Manchester, after securing a unit in the city’s Trafford Centre, Propel has learned. Propel revealed earlier this year the David Page-chaired business, which will open its 21st site later this month in the Bluewater shopping centre, had secured the former Wahaca site in Manchester’s Corn Exchange. Propel now understands The Real Greek will also open in the ex-Café Rouge in the Trafford Centre next year. Earlier this summer, The Real Greek opened its 20th site, in Norwich’s in Chantry Place, on a former Giraffe site. Last month, Fulham Shore said from its current base it had identified 30 more sites for The Real Greek. The brand’s Bluewater site, the eighth outlet outside of the capital, will have 155 covers. It will also operate with a takeaway collection model from Monday, 29 November, and will be available on delivery platforms from early January. Nabil Mankarious, managing director at The Real Greek, said: “We’re delighted to be opening in Bluewater and to be the first Greek dining outlet to operate in the shopping centre. We’re proud to continue to thrive as the industry recovers from the pandemic and are confident in having continued success in the future, with more openings in process in the pipeline.”
McDonald’s expands delivery kitchen estate: McDonald’s UK has continued the rollout of its delivery kitchen format, with openings in Sutton and Croydon. Propel understands the Alistair Macrow-led business has opened new delivery kitchen sites in Minden Road, Sutton, and Swan Close, Croydon. Meanwhile, Propel understands McDonald’s is looking to open a fifth delivery kitchen, in the Hengrove area of Bristol. In June, Propel revealed McDonald’s had opened its second UK delivery kitchen site in Partnership Park in Fratton, Portsmouth. It came 17 months after the company opened its first UK delivery kitchen site in Hanworth, west London, which it launched to “meet a boom in demand for home deliveries”. The opening in Hanworth in November 2019 was part of a wider trial by McDonald’s to test different restaurant formats. 
Flower Burger set to double UK portfolio with Brighton opening: Milan-based vegan burger brand Flower Burger, which last year signed a master franchise agreement with London-based multi-brand multi-unit food and beverage operator Gerry’s Group to develop the brand across Britain, will open its second UK site later this month. The concept made its UK debut with a launch at the former Herman Ze German site in London’s Charlotte Street earlier this year, and will double up with an opening at 62 North Street in Brighton in late November. Founded in 2015 by Matteo Toto, Flower Burger has 20 worldwide outlets in Italy, France, the US and the Netherlands as well as the UK, serving burgers produced from raw ingredients and without the use of additives. Toto said: “We love the people of Brighton prioritise all the same values that we do, from inclusivity to sustainability. From day one, it has been our mission to create an inviting international brand that motivates customers to eat plant-based.” Gerry’s Group also operates 57 Costa Coffee stores across the UK as well as Wok To Walk franchises in the UK and IHOP restaurants in Pakistan. Chief executive Trilok Seebundhun added: “We are pleased to take Flower Burger from London to Brighton, the city known for vegan food and passionate for the hippie culture. We look forward to introducing the iconic rainbow burgers to Brighton this November.”
Former Graze boss to open third site for healthier doughnut brand, plans new ‘test lab’ following £3m cash injection: The former chief executive of snacking firm Graze, Anthony Fletcher, will next month launch a third site for his new bakery brand, which specialises in steamed doughnuts. Fletcher founded Urban Legend, which bakes doughnuts with significantly less sugar and saturated fats than normal ones – plus no artificial preservatives, sweeteners, colours or flavourings – in August. It launched with an initial retail site in Brighton, followed by another in Croydon – and the Clapham Junction unit, at Shopstop in St John’s Hill, will open on Wednesday, 1 December. The brand partnered with scientists as well as bakers before its launch as it sought to introduce “responsible indulgence” in response to the UK’s obesity crisis. Fletcher has also secured £3m in seed funding to develop a special test kitchen and lab in west London to service the London market and experiment with new versions of his products, and is looking to expand his techniques to other baked goods too. The funds come from a range of venture capitalists, health charities and angel investors including leading investor Eka, which focuses on consumer companies developing products or services that have a positive impact on the planet. The Good Food Fund, which is managed by Ascension and backed by Big Society Capital and Impact on Urban Health, has also provided support. Other investors include JamJar Investments, a venture capitalist fund led by the founders of Innocent Drinks, and Samos Investments, while angel investors include former Pret chief executive Clive Schlee. The Urban Legend team is currently made up of ten people including former Innocent chief operating officer Andrew Dougal, and Fiona Cramp of The Collective and EAT.
Bill’s appoints Tom James as director of operations: Bill’s, the Richard Caring-backed group, has appointed Tom James, formerly of Jamie’s Italian, Strada and Coppa Club, as its new director of operations. James was until recently a director at Harbour Hotels Group. Previous to that he was director of operations at Coppa Club and operations director at Strada. He also spent more than six years as a regional director at Jamie’s Italian. He will report to Bill’s new chief operating officer Rebecca Tooth. Propel revealed last month that Tooth, formerly of Coppa Club and Cote Restaurants, had joined Bill’s. In August, Caring told the Sunday Times he planned to plough £10m into refurbishments of his Bill’s estate. Eight of the 52 restaurants will be fitted out with bars and will feature DJs and live music. “Not to turn them into a nightclub,” he added hastily. But “some of the Bill’s need a lot of help”.
Humble Pizza founder set to open new London hotel with restaurant and private members’ club: Navid Mirtorabi, who launched plant-based pizza concept Humble Pizza in Chelsea two years ago, is set to open The Twenty Two, a new hotel in London’s Mayfair in the spring. The 42,500 square-foot Grosvenor Square property will house 31 bedrooms and suites and an all-day public restaurant, where the food offering will be overseen by executive chef Alan Christie, serving a British menu with influence from southern Europe. There will also be a private members’ club featuring an all-day lounge space with a bar, a terrace overlooking Grosvenor Square and an evening dining room with a covered terrace, as well as a cocktail bar. Project founder Mirtorabi, who is also a former owner of South Kensington hotel Blakes, said: “We want to redefine the traditional Mayfair hotel and club by bringing a new community to this iconic part of the city. To create a space where people can come together and feel welcome, regardless of where they come from, what their profession is and what they choose to wear. London is a melting pot of creative people from all cultural backgrounds, and we want to celebrate that at The Twenty Two.” The launch will be spearheaded by managing director Darius Namdar, who helped launch Chiltern Firehouse and The Beaumont Hotel and has also worked at The Wolesley, Mark’s Club and Corbin & King. He added: “Our vision is to instil a more playful side to Mayfair. We want everyone who passes through The Twenty Two to experience exceptional service, be greeted with a smile and, most importantly, feel welcome and accepted, whist enjoying the best hospitality London has to offer.”
East Coast Concepts plans Newcastle opening for Victors: Manchester-based restaurant and bar group East Coast Concepts, which was acquired last year through a pre-pack administration deal by an investment group, led by Naveen Handa of leisure company The Cairn Group, is to open a site under its Victors brand, in Newcastle. The Vernon Lord-led business is set to open on the former Las Iguanas site on Newcastle’s Quayside. East Coast Concepts, which also operates the Neighbourhood concept, currently operates Victors sites in Alderley Edge, Hale and Oxford. The Handa-led group said the deal for East Coast Concepts was a “strategic acquisition to enhance its premium restaurant and bar offering”. Propel understands the business is also planning to open a Neighbourhood-style concept on the former Vapiano site in Wardour Street, Soho. In the long term, the group said it believed the appointment of Lord could help it grow to a similar size of operation that his former business Individual Restaurants grew to, of about 30 to 40 sites.
Panera Bread plans public flotation and secures Danny Meyer investment: US fast casual brand Panera Bread, which is backed by JAB Holdings, is planning to go public and has secured investment from US restaurateur Danny Meyer’s special purpose acquisition company (SPAC). Panera Brands – the privately held company that owns Panera Bread, Caribou Coffee and Einstein Bros Bagels – said it plans to file for an initial public offering with the Securities and Exchange Commission. It hasn’t yet determined the price range, the number of shares it plans to offer or a date for the initial public offering (IPO), but majority investor JAB Holdings plans to continue as a long-term shareholder. Meyer also said he will personally invest in Panera Brands at the time of its IPO and back Panera through his SPAC, USHG Acquisition. This is a “shell firm” that typically raises money from investors, lists on a stock exchange and then merges with a private company to take it public. The SPAC will exchange its shares for Panera stock through a wholly owned subsidiary as part of the deal, while Meyer is expected to become a lead independent director of Panera’s board upon completion.
Döner Shack plans three new openings by year end: Döner Shack, the fast casual kebab concept, is planning three new openings by the end of the year. The concept, which already operates a site in Leeds Trinity, will open in Manchester Arndale shopping centre on Monday, 22 November. The business has signed a 15-year lease on a 2,800 square foot site in the centre’s Halle Place. It also has openings lined up in the Highcross shopping centre in Leicester and at the Silverburn scheme in Glasgow. Sanjeev Sanghera, co-founder and managing director of Döner Shack, said: “From a humble beginning, we have evolved into a multi-site business with big plans for the future. We want to change people’s perceptions of kebabs and make lean, high-quality kebabs a daily dining option. Our goal is to make Döner Shack the number one kebab brand in the world.” Döner Shack is owned by Döner Haus, which runs restaurants in Glasgow and Manchester.
MeatLiquor appoints former Coal Rooms and Whole Beast chefs as heads of food: Scott Collins-led concept MeatLiquor has appointed Sam and Alicja Bryant as heads of food – with a brief to inject fresh ideas into the brand’s new menu. Having started out at The Princess of Shoreditch, the Bryants then opened Coal Rooms in Peckham before creating Whole Beast, a nose-to-tail concept that they took to Meatopia and Carousel, in 2018. They duo began working for MeatLiquor, which itself started life as a pop-up above a pub in New Cross in 2011, during lockdown and have now officially taken on their new roles. Among their offerings will be southern fried chicken drumsticks with buffalo gravy and mash, a garlic mushroom burger and a coronation fried chicken burger. Desserts will include an ice cream sandwich with jaeger and caramel flavours, frozen cheesecakes and a reworking of the Neapolitan. Sam Bryant said: “As long-term fans of Scott and MeatLiquor, we’re excited to officially announce our roles,” while Collins added: “We’ve spent the last joyous 18 months subtly tweaking every current dish on the menu.” MeatLiquor launched its 12th site, in Clapham Old Town, last month, having earlier this year opened its first pub, the Dartmouth Arms in London’s Forest Hill.
Busaba to launch immersive bar concept at new Oxford site: Busaba, the Thai chain founded by Alan Yau, is to incorporate a new immersive bar concept, described as a “naughty little sister” to the brand, at its upcoming opening in Oxford. As revealed by Propel earlier this year, the Terry Harrison-led, Tnui Capital-backed, business will open on the former Pint Shop site in the city’s George Street on Friday, 10 December. At the end of January an immersive basement bar will open downstairs at the site. The only Busaba site to offer anything of this kind, the bar concept will be the “naughty little sister” to the Busaba brand, taking “inspiration from the dens of the izakaya bars of Japan where late-night drinks, snacks and revelries offer an escape and sanctuary from the chaos of everyday life”. Last month, Busaba returned to the expansion trail, when it opened its tenth site, and first in Wales, in Cardiff’s Brewery Quarter. Busaba currently also operates nine sites across London. It previously had sites in Liverpool, Manchester and St Albans.
French entrepreneur to launch Mayfair members’ club next month, sister restaurant to follow in early 2022: French entrepreneur Jean Philippe Kley will open a new members’ club, Nikita, in London’s Mayfair in December – followed by sister restaurant Mister Nice early next year. Nikita, based in Davies Street, will serve “modern French plates with Russian accents” from restaurant group Comptoir Robuchon to up to 120 guests, as well as a range of wine, spirits, cocktails and champagne. Adjoining restaurant Mister Nice, which it was originally hoped would also open this year, will offer “modern yet classical dining” to the public and feature a “secret tunnel” leading to Nikita for members. It will be a contemporary French-style eatery with Italian and modern takes on traditional French dishes throughout the menu. Kley previously operated the Beat nightclub, which he sold prior to the pandemic, as well as Movida and Mason House – all in nearby Soho.
Fridays to launch three-course festive menu next week: Fridays will launch a three-course festive menu next Tuesday (16 November), which will run until Boxing Day. Prices, subject to location, will start at £26.95, with vegan and vegetarian options also available. Included in the offerings are pigs in blankets coated in Fridays’ own glaze and served with garlic mash, and a new festive turkey and cranberry burger. Among the desserts are a chocolate brownie served with tangy orange sorbet, and a Black Forest sundae with chocolate brownie pieces. Guests can also swap their dessert for one of two special Christmas cocktails – a Baileys chocolate orange martini topped with chocolate flake, or an alcohol-free option named after the Chris Rea song “Driving Home for Christmas”. Fridays chief executive, Robert B Cook, said: “This year we’ve gone bigger than ever with our new and best menu in order for our guests to get festive at Fridays.”
Liverpool-based Turkish chef opens fourth steak restaurant in north west, two more to follow: Chef Bayram Yuce, who started out making pastry desserts in his Turkish hometown of Kastemonu, has opened his fourth UK steak restaurant – with two more set to follow. Yuce has just opened the Beefalo Meat House in Astley Bridge, Bolton, which is set to be followed by a fifth site in Warrington next month, and a sixth next year. The latest site also features a separate upstairs dessert parlour, Magnolia, offering the sweet treats Yuce started out making 25 years ago. “My dad was a pastry chef in the sweet business, and that’s what I used to run and own first,” he told The Bolton News. “I wanted to bring that to Bolton. It’s like another restaurant, so people can feel like they are in a different place. I think it works here because there is a big Asian community and they love Turkish food. I did all of this in four years, opening four different restaurants, and have more opening soon.” Yuce also operates branches of his Macello Meathouse in Allerton and West Derby, on the outskirts of his home town Liverpool, and the Kassap Meathouse in Liverpool itself. He added of his latest venture: “I am making an expansive menu that includes classic steak dishes and my take on some traditional Turkish cuisine. We hope to give Bolton a charming and relaxing restaurant that'll serve them for years to come.”

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