Krispy Kreme seeking master franchisees for international markets, including the UK: Krispy Kreme, the doughnut retailer, has said it is seeking master franchising partnerships across seven international operations, including the UK, to better focus its efforts on US expansion. The company said it recognised that the “best way to grow” in some overseas markets is via “local-scale master-franchise” partnerships and is evaluating refranchising some of its businesses overseas. Josh Charlesworth, chief executive of Krispy Kreme, said: “Our profitable capital-light international franchise business grew points of access by 8% in 2024; those have expanded in markets such as France and South Korea. For example, our franchise partner in France has rapidly grown to 19 doughnut shops across Paris and plans to add another 50 points of access as they enter the delivered fresh daily (DFD) channel in 2025. This franchise model is the most capital efficient way for us to grow internationally. And so, we’ve begun the process to evaluate re-franchising certain international markets. We also expect to open in two to four new countries with franchise partners, including Brazil and Spain in 2025. We’ve learned the best way to grow overseas is with local master franchisee partners and we have strong and growing businesses in several international markets that we both own and franchise. But what we think is the best way going forward, the fastest way of taking advantage of the opportunity and most capital-efficient way is to evaluate re-franchising the international markets that we own – the UK, Ireland, Australia, New Zealand, Japan, Mexico, Canada. We’re evaluating all of those as an opportunity to do that. The most important thing is to find a really good partner, and with quality proven operators, uphold our brand standards and deploy the operating model that we talked about through the Hub and Spoke model. We’re intent on doing this to make sure we can focus most of our time on expanding in the US.” Krispy Kreme features in Propel’s highly anticipated International Brands report, featuring the 100 leading international brands in UK hospitality, which launches this month and is available to pre-order now. This in-depth report explores company histories, leadership structures, site numbers and turnover figures – an essential tool for industry professionals navigating the UK hospitality market. The top 100 will include expanding brands from markets such as the US, Canada, Europe, Australia and Asia. The guide will be sent out as two files – an introductory PDF featuring deep dives into international brands from Propel’s writers, and a fully searchable Excel sheet for easy access to key data. The analysis includes Matteo Frigeri, founder of Seeds Consulting, on the challenges of recruiting the right UK franchisee, Michael Ingemann, director of Think Hospitality, on why European brands chose the UK for expansion, and Meaningful Vision founder Maria Vanifatova examining the UK market for quick service restaurant operators. The International Brands report will be available from 9am on Friday, 28 March for £595 plus VAT, with existing Premium Club members able to purchase at a discounted rate of £395 plus VAT. Premium Club members will receive it free on Friday, 9 May at 9am. Pre-order your copy today by emailing: kai.kirkman@propelinfo.com. 

 

Sir Tim Martin to speak at Excellence in Pub & Bar Retailing Conference, open for bookings with 20% discount on tickets for Premium Club subscribers: Sir Tim Martin, founder and chair of JD Wetherspoon, will be among the speakers at the Excellence in Pub & Bar Retailing Conference. The all-day conference takes place on Wednesday, 14 May at One Moorgate Place in London and is open for bookings. Sir Tim will discusses how the company plans to double its sales to £4bn in the next ten years after passing the £2bn mark last year and why his business is a true melting pot of consumers. For the full speaker schedule, click here. Tickets are £295 plus VAT for operators and £345 plus VAT for suppliers. There is a 20% discount for operators and suppliers who are Premium Club subscribers. Email: kai.kirkman@propelinfo.com to book places.

 

Premium Club subscribers to receive new searchable and segmented New Openings Database on Friday: The next Propel New Openings Database will be sent to Premium Club subscribers on Friday (7 March), at noon. The database will show the details of 169 site openings, including which company has opened a site or its plans to open one in the future. The database will have details on what type of site it is and its location, and there will also be a website link to the businesses. The database is published on a monthly basis and Premium Club subscribers will also receive a 10,264-word report on the 146 new additions. The database is segmented into seven categories – cafe bakery, casual dining, experiential leisure, fine dining, hotels, pubs and bars, and quick service restaurants – making it even easier for users to search. The database includes new openings in the pub and bar sector such as Templar, the wine bar from Glen Lee, The Kerfield Arms opening in London’s Camberwell, and Newington Temple, from Ma Pub Group, opening in Liverpool. 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 including Excellence in Pub Retail (May 2025) and discounts on specialist sector reports such as the International Brands report. 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 will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. 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.

Thesleff Group founder -– we’re not in hospitality, we’re in entertainment: Markus Thesleff, founder of The Thesleff Group, which operates Central London-based restaurants including Los Mochis, Sale e Pepe, and Juno Omakase, has said post-covid, sector operators are not in hospitality but in in entertainment – and “we compete for time because it’s the new luxury”. The business, which also operates Viajante 87 in the capital, is gearing up to open its latest site, Luna Omakase, a 12-cover venue hidden beneath Los Mochis London City, which will feature a daily seasonally changing menu. Across his business, Thesleff told Forbes that he aims to innovate on tradition while setting a new standard in hospitality. “I love creating memories and experiences,” he said “I think it’s more so now post-covid, we compete for restaurants to be an entertaining experience. It’s a prerequisite nowadays. We’re not in hospitality, we’re in entertainment, and we compete for time because it’s the new luxury. There’s so much trust involved with where you dine; you have to trust that what we’re serving you is safe, you need to feel comfortable giving it to your loved ones and this is how we physically connect with our clients.”

 

No let-up in sight for soaring beef prices: There is no let-up in sight for soaring beef prices, according to the latest analysis from catering butcher Birtwistle’s. Last month, Birtwistle’s reported that beef prices had reached their highest level ever, with demand outstripping availability across the board and price increases being seen across every cut. The ongoing tightening of cattle supply continues to exacerbate the issue and is expected to continue into 2026, the report said. “With the cattle reductions and the domestic beef consumption forecast to grow 1%, the outlook for domestic beef is very challenging and we are experiencing weekly increase in price – since December, we have seen increases over 20%,” it said. GB deadweight cattle prices have all risen by more than 13p/kg for the fourth consecutive week as the overall all-prime price increased by 15p. The average all-prime price reached an all-time high of £6.25/kg, an increase of 15p on last week and £1.25 on the same week last year. Prime steer prices grew 13p/kg, to average £6.31/kg, while heifers grew by 14p/kg to reach £6.29/kg and have now seen four consecutive weeks of price rises over 13p/kg. The overall young bull price rose 22p/kg, meaning the price has tipped over the £6.00 mark at £6.01/kg. All categories are now around 125p higher year-on-year. Meanwhile, deadweight sheep prices were back up in the week ending 8 February after the previous week’s slight fall, up 19p to reach 7.29/kg. As was the case last week, this is 67p higher than the same week last year. Price increases are being seen on all cuts of chicken, with 5p-10p increases per week on live birds over the last four weeks. Indications this week are showing that prices may rise between 10p-20p for next week due to availability. Pork continues to be the only stable meat throughout 2024 and 2025, the report added.

 

Job of the day: COREcruitment is working with a craft beer brand that is seeking a national account manager. A COREcruitment spokesperson said: “The role will need to drive and grow the national pub group sector through commercial acumen, personal approach and star quality that corresponds with the company values. Only candidates with experience managing national on-trade pub groups will be considered. The ideal candidate will have bags of enthusiasm, energy and passion for the beer industry.” This position is nationally based and offers a salary of up to £65,000 plus bonus and car allowance. For more information, email mark@corecruitment.com. 

 

Exclusive – Côte hires Emma Dinnis as new CEO: Côte, the French brasserie brand backed by the Partners Group, has hired Emma Dinnis, former managing director of Sofology, as its new chief executive, Propel has learned. Dinnis joins the circa 75-strong Côte after three years as managing director of the DFS-owned Sofology. Previous to that, she spent two years as chief customer officer at M&Co and 12 and a half years at Topshop/Topman, including three years as its global retail director. She has also worked at Ikea and Marks & Spencer. Propel understands she joined Cote this week and is currently undertaking a four-week induction. Her appointment will see Jane Holbrook move back to chair of Cote. Holbrook told Propel: “We are excited to announce Emma as our new chief executive. The business and brand are building momentum and she’ll help us to build on those strong foundations.” Talking to Propel last year, the company said it had seen “very positive results from our updated food and drinks offer, our new-look restaurants and more contemporary service style, with great feedback from our guests and fabulous teams”. It said: “We have enthusiastic support from our investors as we roll this out across our estate over the next two years, as well as very actively looking for new, bigger sites.”

081 Pizzeria founder – scope for another three or four sites in London before looking at regional expansion: Andrea Ascuiti, founder of London pizza concept 081 Pizzeria, has told Propel he believes there is scope for another three or four sites in the capital and then will look to expand regionally. Ascuiti, who is also one of the founding members of Streatham pizzeria Bravi Ragazzi, opened the first bricks-and-mortar site for 081 Pizzeria in Peckham in 2023 and is now opening a larger second restaurant, in Shoreditch. Ascuiti is transforming 46 Great Eastern Street into a 2,000 square-foot venue, which will open in April and have 60 covers and a total capacity of 150 guests. They can expect 081 Pizzeria’s signature handcrafted Neapolitan pizza, Napoli-inspired tapas and an extensive selection of Italian wine and cocktails. Ascuiti revealed he is in negotiations on a third site in the Waterloo area and has also had talks about opening in Bermondsey. He told Propel: “Business is pretty good in Peckham, but it’s a pretty small site (18 seats plus four at the counter). People come from outside the immediate area, so we know have that wider appeal. At weekends, we are always fully booked, so we really need that second site. We looked at opening another in Peckham but couldn’t find anything suitable. This opportunity in Shoreditch came up and we decided to go for it. I’d like to open another one before the end of the year, and we’re in negotiations on a couple more sites. Our immediate focus is on the south and south east of London, but eventually we think we can have three or four more sites in the capital. I would love to expand outside London, but that’s probably a couple of years off.” Ascuiti said with the rises in the minimum wage and utility bills, the business was looking at a 10% increase in costs. However, he said he is determined to keep prices as low as possible, with 081 Pizzeria claiming to offer the cheapest margherita in London, at £9.50.

 

Soho Coffee opens debut international site for new ‘Coffee and Kitchen’ format: Soho Coffee has opened the debut international site for its “Coffee and Kitchen” format. Having debuted the concept at Westfield London in November, Soho Coffee has partnered with SSP, the UK operator of food and beverage outlets in travel locations worldwide, to bring the format to Budapest airport. The opening marks a 12th airport location for Soho Coffee and its debut in Hungary as it continues its expansion across Europe’s major travel hubs. Budapest joins Soho Coffee’s existing airport locations in Birmingham and Bristol in the UK; Palma, Las Palmas de Gran Canaria, Madrid and Malaga in Spain; Lisbon and Faro in Portugal; and Geneva in Switzerland. Beyond Europe, Soho Coffee also operates two outlets in Doha in Qatar, located at Place Velodrome and Landmark Mall. Soho Coffee said it will continue to expand its geographical footprint, with a pipeline of stores confirmed to open within UK travel locations this year, and through a UK franchise model scheduled to launch late spring. In December, chief executive Sam Shutt told Propel the brand’s new formats will allow it to go into places it couldn’t before, and that it has a group strategic goal to get to 50 corporate stores. Soho Coffee operates across 44 locations – 30 in the UK and 14 overseas. Coffee & Kitchen, which will typically be 1,500-plus square feet with more seating and located in shopping centres, airports and the Middle East, is one of three new formats Shutt has “carved up” the brand into. The others are Soho Coffee Go, which will be anything from 75-square-feet kiosks to larger kiosks or in-line units up to 550 square-feet with seating that can go anywhere, and Soho Coffee Café, which will be 750-1,200 square feet and could sit in high streets, shopping centres, travel hubs and overseas locations.

 

Wagamama hires Emma Culquhoun as new chief marketing and commercial officer: Wagamama, The Restaurant Group-owned brand, has hired Emma Culquhoun as its new chief marketing and commercial officer to support future growth. Culquhoun will oversee Wagamama’s proposition, marketing, commercial and growth strategy, including the brand’s recently launched loyalty scheme, Soul Club, which the company said is already showing “exciting potential”. Wagamama said Culquhoun “brings significant expertise in customer strategy, digital and business transformation, excelling in building consumer-centric cultures that drive sustainable brand and business growth”. She was previously at Krispy Kreme and Ferrero, where she combined strategic vision with operational execution to successfully increase business revenue. Wagamama chief executive Thomas Heier said: “Emma’s appointment comes at an exciting time as we continue to build on the strong momentum of our brand both in the UK and internationally. Her expertise in customer engagement and business transformation will be invaluable as we focus on our next chapter of growth.” Culquhoun added: “There’s much more to come later this year on how we will be disrupting the market in the iconic Wagamama way, ensuring we stay top of mind for more people, more often.” Wagamama is set to open its 166th UK restaurant at the new Cotswolds Designer Outlet near Worcester this spring.

 

Merlin Entertainments opens first stand-alone Peppa Pig theme park: Merlin Entertainments has opened its first stand-alone Peppa Pig theme park, in Dallas-Fort Worth in the US. The attraction is the latest addition to Merlin’s partnership with games, intellectual property and toy company, Hasbro. The launch follows the opening of the first Peppa Pig theme park in Florida in 2022 and a second one in Günzburg in Germany last year – both of which sit alongside Legoland resorts. The Dallas-Fort Worth attraction – as a Merlin investment of more than $40m – is the first to be established in a location in its own right. The attraction is the 11th implementation of the Peppa Pig licence across Merlin’s global estate, which – in addition to dedicated theme parks – sees the character and her friends come to life in World of Play experiences in the US, Europe and China; along with smaller worlds in several existing resorts on both sides of the Atlantic. Merlin chief executive Fiona Eastwood said: “Bringing world-famous entertainment brands to life sits at the heart of what we do. The opening of this new attraction – and the first Peppa Pig theme park to be a destination in its own right – is testament to the enduring popularity of this iconic children’s character. We look forward to continuing our collaboration with Hasbro over the coming years as we bring Peppa Pig to new audiences and create even more joy for families and young children for years to come.” The theme park features five age-appropriate rides alongside nine themed playscapes as well as live shows.

 

PizzaExpress to launch new menu in celebration of 60th anniversary: PizzaExpress, the Paula MacKenzie-led business, is to launch a new menu next Tuesday (11 March) in celebration of its 60th anniversary, which will feature re-imagined classic dishes “with bold new twists”. The company said: “The menu blends exciting new creations with fresh takes on fan favourites” and includes the Queen Margherita – “a twist on everyone’s favourite margherita”. PizzaExpress said: “The all-new pizza is gaining a crown for the birthday, with an entire ball of creamy burrata sitting atop the garlic and mozzarella creation pizza fans know and love.” Additionally, the menu features two new takes on the brand’s Dough Balls, including Blazing Hot Dough Balls. In collaboration with Sauce Shop, the pair have created PizzaExpress’ hottest-ever Dough Balls, coated in melted garlic butter and packed with the heat of Sauce Shop’s Original Hot Sauce. PizzaExpress has also created four other dishes – Romana Calabrian Hot, Romana Lombardy Speciale, Romana Spicy Melanzane and Meatballs Al Forno. PizzaExpress has also launched a special range of drinks, including a second collaboration with Meantime Brewing Company, creating the Birthday Brew IPA. Mackenzie said: “For 60 years, PizzaExpress has been serving up iconic dishes, and so we’re excited to give pizza aficionados a slice of their favourites with a bold new twist. From the indulgent Queen Margherita to fiery Blazing Hot Dough Balls, our new menu celebrates everything iconic about the brand, reimagined.”

 

Wingstop UK opens 60th site: Wingstop UK, which is backed by US private equity firm Sixth Street, has opened its 60th site, in Brighton. The new delivery-only kitchen builds on its rapidly expanding portfolio, having opened 18 sites last year alone. Wingstop UK plans to open more than 20 locations to its portfolio this year, adding to its existing team of in excess of 2,700. Wingstop UK has plans to reach 200 sites over the next five years. Chief executive Chris Sherriff said: “Fans of our flavours have been calling for Wingstop UK to land in Brighton for some time, and we’re thrilled to finally make their dreams a reality with this opening. As we continue to expand our reach across the south east, we’re making it easier than ever for people to enjoy our signature wings. The opening marks another step in strengthening our exclusive partnership with Deliveroo, as one of the most popular restaurant brands on the platform. 2025 is shaping up to be an incredibly exciting year for us.” In December, Propel revealed Sixth Street had acquired Wingstop UK’s parent company Lemon Pepper Holdings for a price that is believed to be in excess of £400m.

 

Sainsbury’s begins selling alcohol-free beer as part of its meal deals: Supermarket Sainsbury’s has begun selling alcohol-free beer as part of its lunchtime meal deals. The move comes amid surging popularity of the drinks more broadly. Sales of alcohol-free beer, wine and spirits jumped by 15% to £320m last year, according to data from NIQ. Luke Boase, the founder of non-alcoholic brewery Lucky Saint, told The Telegraph: “Five years ago, alcohol-free drinks were about specific moments such as Dry January or midweek occasions. People today are choosing to drink alcohol-free throughout the year and through the week.” A Sainsbury’s spokesman said: “We are committed to offering customers choice and have a wide variety of options within our meal deals.” 

 

Lyons Holiday Parks reports boost in turnover and profit after acquiring further North Wales site: Lyons Holiday Parks, which operates 21 sites in North Wales and Cumbria, has reported a boost in turnover and profit in the year to 28 February 2024 after acquiring a further North Wales site. The company acquired the Point of Ayr holiday park in Flintshire from the Taylor family in March 2023 having bought five sites in the same region in July 2022. Lyons Holiday Parks’ turnover grew from £46,539,107 in 2023 to £55,921,360. Pre-tax profit increased from £11,791,461 to £13,257,511. No government grants were received (2023; £7,500) and dividends of £202,500 were paid (2023; £213,000). Director Geoffrey Mound said: “Gross margins increased from 67.4% to 69.8%. Administrative expenditure increased from £19,064,396 to £23,839,249 resulting in operating profit of £15,352,312 compared with the previous year operating profit of £12,422,292 – an increase of £2,930,020. As a result, operating margins increased from 26.7% to 27.5%. At the year-end, shareholders’ funds stood at £106,058,523 (2023: £87,323,394) including profit and loss reserves of £101,028,933 (2023: £82,028,388). The company’s performance for the period has again been strong despite competitive trading conditions due to the cost-of-living crisis and this is reflected in the results for the year. Within the year, Point of Ayr Caravan Park was acquired, and the Lyons business model was replicated and contributes to these financial statements. In order to simplify the organisational structure, the board have taken the decision to hive up the active trading subsidiaries into Lyons Holiday Parks.”

 

Adnams places freehold of pub with rooms on market: Suffolk brewer and retailer Adnams has placed the freehold of The White Horse in Blakeney, Norfolk, on the market. The grade II-listed property, spanning circa 8,150 square feet, comprises a detached two storey building including nine individually styled bedrooms with en-suite bathrooms. The main dining areas comprises a public bar and a restaurant with conservatory and breakfast room with a total of 110 covers. Externally, there is a trade patio terrace with a grassed area to the side for approximately 70 customers. The White Horse operates as a managed house business, with average revenue split across food (41%), accommodation (32%) and drinks (27%). Savills is marketing the site. In December, Adnams said it was to sell off certain assets to pay down debt instead of bringing in new funding. Jenny Hanlon, who was promoted from chief financial officer to chief executive last year, said a handful of the company’s pubs would be offloaded, but the precise number was yet to be determined.

 

Blacklock set to open second regional location: Chophouse group Blacklock is set to open its second regional location later this year. The Gordon Ker-led business, which launched in Soho in 2015 before opening four other London locations, made its regional debut at the end of last year, in Manchester’s Freetrade Exchange Building. Blacklock is now planning to open a 100-seat restaurant and bar in Birmingham’s St Philip’s Place this autumn. Overlooking Cathedral Square, the restaurant will transform the ground floor of St Philip’s House, which was once the home of the cathedral’s vicar. Joining its variety of cuts – from chops cooked to under hot irons to steaks dry aged for up to 55 days – will be a selection of dishes for sharing and award-winning Sunday roasts. The drinks menu will feature an extensive list of wine on tap, cocktails and a selection of beer and cider, including the company’s own Blacklock Brews. Ker said: “Ten years on from that shoestring conversion of an old Soho basement, we’re excited to be embarking on the restoration of one of the most beautiful buildings in Birmingham. The city’s vibrant culture and thriving local food scene has meant we’ve always wanted to call it home. We’ve looked high and low for the perfect spot and St Philip’s House has such a rich history with plenty of stories to tell. We’re looking forward to bringing it back to life, becoming part of the local community and filling the restaurant with plenty of happy guests.” Birmingham is also set to be the company’s first opening since selling a minority stake in its business to the Business Growth Fund – backer of the likes of Mission Mars, Arc Inspirations and Giggling Squid – in November.

 

Lebanese street food concept set to open third franchise location: Lebanese street food concept Mayyil is set to open its third franchise location and fifth overall. Mayyil was founded in 2022 by Ayman Assi as a sister concept to Beit El Zaytoun, the Lebanese restaurant in Park Royal, west London, which opened in 2016. Mayyil was launched near Harrods in Knightsbridge in September 2022, and has opened subsequent locations in London’s Notting Hill and Angel and made its overseas debut in the UAE. The brand is now preparing to launch in Marylebone for its latest opening. “We’re excited to announce the signing of our third Mayyil franchise, coming soon to Marylebone, Baker Street,” the company posted to social media. “This will be the fifth Mayyil location, bringing our Lebanese on-the-go street food experience to even more food lovers in London. With more locations on the way, our journey is just beginning.” Last year, Assi told Propel that he was targeting 20 UK Mayyil sites over the next five years, as he rolls out the franchise programme. Assi, who is also behind Levant-inspired hospitality group, Zataro Group, opened a second Beit El Zaytoun site in December, in Chelsea’s New Kings Road.

 

Sandwich Sandwich hires former Comptoir Group head of operations as chief operations officer: Sandwich Sandwich has hired former Comptoir Group head of operations Paul Hanna as its new chief operations officer. Hanna spent three years as franchise manager at Comptoir Group and two as head of operations and franchise before leaving in 2023 to take up a new position with B Bagel. Hanna has spent the past year and a half as head of operations with the five-strong London bagel concept, which has two new locations opening soon, in The Strand and Oxford Street. Sandwich Sandwich, which operates three sites in Bristol and one in London, was founded in 2012 and is operated by Nick Kleiner and his son Joshua. The company, which won the £100,000 top prize in the 2023 Uber Eats restaurant of the year awards, secured a second London location in October, in Mark Lane, in the City. That same month, Nick Kleiner told Propel’s Multi-Club Conference that the company has already received substantial interest in terms of funding its expansion plans and has multiple franchise requests, both at here and internationally.

 

Keystone Brewing Group hires new CEO: Keystone Brewing Group, the brewing operation backed by investment firm Breal Group, has hired Steve Cox as its new chief executive. The group said as a highly experienced industry figure, Cox has a wealth of experience, including founding and building successful bars and restaurants, and most recently as chief executive of In Good Company. As planned, current Keystone Brewing Group chief executive Mark Williams will return to his role as shareholder and board member of Breal Group, while Cox will focus on steering Keystone Brewing Group towards its target of £100m in revenue by 2028, as it adds further breweries and brands to its growing portfolio. Keystone Brewing Group’s portfolio of brands includes Black Sheep, Purity, Brick, Brew by Numbers, and more recently, Big Drop, North Brewing Co, Maison Sassy, Magic Rock and Fourpure.

 

Scottish speciality coffee roastery Birch to open micro-bakery and viennoiserie for third site: Speciality coffee roastery Birch, based on the Isle of Skye, is set to open a micro-bakery and viennoiserie. Opening on Thursday (6 March) at Unit 4 in Broom Place on the outskirts of Portree, Birch Bakery & Roastery will offer a selection of classic French pastries finished with local Scottish ingredients and foraged island produce. Founded by Skye local Niall Munro in 2020, Birch was inspired by Munro’s trips to Melbourne, where he wanted to replicate the city’s café style back in his hometown, but with products from the Scottish Highlands and islands. The micro-bakery will be the third site for the company, with the Portree cafe opening in 2021 and Inverness in 2024. The micro-bakery will offer espresso-based drinks alongside a refined filter menu. Birch’s coffee beans and merchandise will also be available to purchase from the bakery and online. Munro said: “We’re chuffed to be opening a micro-bakery here in Skye – where it all started for Birch in 2020. The food and drink scene on the island is vibrant and thriving, but I saw a gap in the market for good, speciality viennoiserie, and wanted to bring a slice of that to the Isle of Skye. The wild produce available to us in the Hebrides is second to none, and we’re looking forward to putting our own stamp on patisserie, using lots of exciting local ingredients.”

Filipino bakery and café concept Panadera secures site in London’s Soho: Filipino bakery and cafe concept Panadera is to open a new site in London’s Soho. The business, which is led by co-founder Florence Mae, will open later this year at 3 Hopkins Street. Earlier this year, the business closed its original site in Kentish Town, but still operates a site in Picton Place, Marylebone, beside Selfridges. On the new site, Mae said: “The last few weeks have been unbelievably stressful, searching for the right space, figuring out logistics, and keeping Panadera running through it all. A huge thank you to everyone who offered their help, even their own spaces to bake, and to all our customers who’ve kept supporting Panadera Marylebone. Despite a limited menu, it’s been buzzing, and I’m grateful to my team for keeping everything running. Now, I’m so excited for this next chapter, new vibe, new specials, and a fresh space to create. I can’t wait for Panadera to be part of the amazing Soho community.” Distrkt acted on the deal. 

 

Imad’s Syrian Kitchen founder to open new restaurant at London’s Somerset House: The chef and restaurateur behind Imad’s Syrian Kitchen, Imad Alarnab, will open a new concept at London’s Somerset House later this year. Called Aram, the new cafe, deli and restaurant comes as Somerset House expands its food and drink offering. Aram is to open for breakfast and lunch and will serve Syrian produce imported for the first time since the war there broke out 12 years ago. Dishes are to hail from across the country’s 14 provinces. Though not open for full evening service, Aram will host late events such as supper clubs for emerging talent and refugee chefs, art exhibitions and music nights. “I feel hopeful for Syria after many years as it starts to open again, and opening Aram reflects that hope,” Alarnab told The Standard. “Through opening Aram, I hope to introduce people to Syria and its cuisine in a way they haven’t yet had the chance to see. We will have regional recipes and dishes that I would have made at home in my restaurants there before the war, but this time they will be set within the special location of Somerset House as part of a new era in a new home.” Aram will arrive after the spring opening of Setlist, the new riverside bar with a monthly guest list of chefs, artists and musicians. Propel revealed in January that James Dye, founder of Franks Café and the Camberwell Arms, along with Thomas Kidd, co-founder of the Adventure Bar Group, and Paul Smyth, co-founder of Mission Kitchen, were to open the venue. 

Thai street food operator opens second site: Thai street food operator Kinn Kinn has opened its second site. The family-run business, which also operates a site in the food court at Newport Market in South Wales, has joined the line-up at Gloucester Food Dock. Inspired by founder Sitangsupa Dyer’s Thai roots and her culinary adventures, the menu includes traditional favourites such as Pad Thai and Thai green curry as well as her signature Moo Ping – grilled barbecue pork skewers accompanied by Kinn Kinn’s own “Falling Angel Chilli Beer”. Dyer said: “We’re thrilled to bring Kinn Kinn to Gloucester Food Dock and share our love for Thai food with the local community. Each dish is carefully crafted using high-quality ingredients and authentic Thai herbs and spices, which deliver a flavour packed punch in every bite.”