TGI Fridays UK CEO – we are launching a full brand reset that reinforces everything people have always loved about us: Julie McEwan, chief executive of TGI Fridays, the Calveton and Breal-backed business, has told Propel the company is launching a “full brand reset that reinforces everything people have always loved about us”. It comes as the 49-strong business, which was acquired out of administration last October, unveiled what it calls the “ultimate comeback”, with a re-energised menu and guest experience. Starting today (Friday, 4 July), the business is debuting its biggest menu refresh to date, with 50% of dishes updated and 70% of grill items reworked. McEwan said the relaunch marks a pivotal moment in TGI Fridays’ evolution under a leaner, more agile business model. The company said it had improved like-for-like sales quarter on quarter since the start of 2025, with guest satisfaction above 90% for dish ratings, and seen stronger employee retention, supported by focused investment in training and team engagement during transition. The business described the new menu as “grill-centric and value-driven”, combining “bold new flavours, greater customisation and flavour-led innovation, alongside new guest offers focused on value”. The refresh also includes the launch of a Signature Stacks sandwich range and the addition of a Mother Clucker burger on to menus. TGI Fridays said it has also introduced “everyday value without compromising on quality”, including appetiser bundles – three for £18; steak and fries for £20; free kids meals with adult purchase; a sharing platter and burger and fries for four people for £20 per person; and a burger bundle – buy four, get a Grand Slam Platter free. Combined with updated two-for-one cocktails and a streamlined digital-hybrid ordering system, the new offer is built to drive frequency and deliver better guest value across different parts of the day. The company said the relaunch also signals a renewed focus on the brand’s in-venue theatre and hospitality ethos, with select locations reintroducing photo booths, candyfloss machines and other entertainment designed to bring back the TGI Fridays “showtime” atmosphere. The company said it aims to build on its strong first quarter momentum with continued investment in people, product and performance. Future priorities include a full technology stack overhaul to integrate systems and guest data; segmenting restaurants into hero bars, family destinations and party-led formats; and expanding the brand’s footprint with new concept trials in both existing and new locations. McEwan said: “This is an exciting moment for TGI Fridays – a full brand reset that reinforces everything people have always loved about us. TGI Fridays has a rich heritage of bold flavour, high-energy hospitality and unforgettable celebrations – and we’ve gone back to those roots to bring that magic into a new era. Over the past eight months, we’ve restructured the business, invested in our incredible team, and rebuilt our offer around quality, value and experience. These moves are about reigniting the spirit of TGI Fridays for today’s guests, with the energy, warmth and theatre that’s made us iconic for 60 years.”

 

Premium Club subscribers to receive new searchable and segmented New Openings Database today, videos from Multi-Club Conference on Friday, 11 July: The next Propel New Openings Database will be sent to Premium Club subscribers today (Friday, 4 July), at noon. The database will show the details of 153 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 9,983-word report on the 153 new additions to the database. The database is segmented into seven categories – cafe bakery, casual dining, experiential leisure, fine dining, hotels, pubs and bars, and quick service restaurants (QSR) – making it even easier for users to search. The database includes new openings in the QSR sector such as Papa John’s, with a new opening in South Wales, Azzurri Group launching two new Dave’s Hot Chicken sites, in Birmingham and Manchester, and Ace Pizza opening its first permanent location, in London. Premium Club subscribers will also receive all the videos from the Propel Multi-Club Conference – female leaders and entrepreneurs, on Friday, 11 July. They include Thomasina Miers, cook, food writer, entrepreneur and co-founder of Wahaca, talking about why she is determined to help improve access for all to better food, and Vanessa Branson, who discusses how she and Howell James transformed a near-derelict riad in Marrakech into El Fenn – a trademark blend of cool and a distinct feeling of home-away-from-home, stretching across 13 interconnected riads, 41 rooms and suites, and a 1,300 square-metre rooftop. 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 the Operational Excellence Conference this month 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 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.

UKHospitality – government must ensure new health rules don’t spoil hospitality visits for consumers: UKHospitality has said the government must ensure new measures outlined in the ten-year plan for the NHS don’t spoil hospitality visits for consumers. Earlier this week, it emerged that large restaurant brands and fast-food companies may be asked to report how many calories customers consume on average. With the Department of Health and Social Care having now outlined its vision for the NHS over the next decade, UKHospitality has warned there can be no blanket approach to achieving the goals – and that not all food businesses can be painted with the same brush. Chair Kate Nicholls said: “We are calling for clarity and detail from government on the new measures, such as what mandatory reporting is set to look like, and which businesses are eligible. Collaboration with the sector will be key as enforcing blunt and ill-suited measures upon business will not deliver genuine change but will instead add further red tape and cost. It’s also important to remember that hospitality is a place for special occasion, and where many people gather for a treat. Whether it’s a trip to the local pub, dining out at a restaurant getting a takeaway, these are occasions that really matter to people and what they look forward. These instances aren’t a daily occurrence and likely to be a treat every few weeks or months. We need to ensure the sector isn’t pushed into new rules that end up tainting these experiences.” Meanwhile, the British Beer & Pub Association (BBPA) has welcomed moves to reclassify the definition of non-alcoholic beer and introduce new alcohol labelling standards. The plan stated new standards for alcohol labelling, with nutritional information and health warning messages, will bring it in line with requirements for tobacco, food and alcohol-free drinks. It also said the NHS will consult on changing the upper strength threshold at which a drink may be described as alcohol free to 0.5% ABV, bringing it in line with international standards. BBPA chief executive Emma McClarkin said: “We are pleased government has heard our calls for descriptions to be changed, and we applaud this progressive step. Changing the no alcohol definition to 0.5% will not only unleash growth but means new products which will help people choose moderation and support public health goals. This shows a progressive approach by government and, if the definitions change, opens the door to greater investment, means we are on par with international markets, and there are more options for people who choose to moderate – everyone wins.”

 

Kerb CEO – there is widening gap between talent and opportunity for independent operators: Simon Mitchell, chief executive of street food collective and hospitality group Kerb, has warned there is a widening gap between talent and opportunity for independent operators and has called on landlords to help close it. Writing in today’s (Friday, 4 July) Premium Opinion, which will be available to Propel Premium subscribers at 5pm, Mitchell said: “We all know the challenges. They've been listed a million times – labour shortages, rising costs and shifting consumer habits. But what doesn't receive enough attention is the widening gap between talent and opportunity. While the sector is full of brilliant ideas and diverse voices, too many of them never get a fair shot. And nowhere is that more apparent than in London, where the cost of starting something new continues to climb. It’s harder than ever for independent businesses and social enterprises like ours to secure space in Central London. So, if you're a landlord that wants to make a massive impact on independent hospitality – get in touch. Equally, if you're a supplier with surplus kitchen equipment, a founder who believes in social innovation, or someone who can remember benefiting from similar organisations in your own career – this is your moment to get involved.” This week’s Premium Opinion also features Propel group editor Mark Wingett talking to TGI Fridays chief executive Julie McEwan about the relaunch of the Breal and Calveton-backed brand; and Katherine Doggrell, Propel’s editorial advisor, investigating what the pub sector can learn from hotels as it looks to loyalty programmes to drive sales.

 

Genuine Restaurant Group urges clarity over Employments Rights Bill: Genuine Restaurant Group – the operator of Sam Harrison’s Sam’s Larder, Sam’s Kitchen, Sam’s Waterside and Sam’s Riverside concepts – has urged the government to show clarity over the forthcoming Employments Rights Bill. The Department for Business and Trade this week said the Bill will start being implemented from April 2026 – starting with changes to statutory sick pay, paternity and parental leave – followed by further changes in late 2026 and 2027. UKHospitality has already warned the government must take into consideration the significant cost for businesses, coming on top of such burdens already facing the sector. Gemma De Vyea, head of people at Genuine Restaurants Group, said: “Hospitality, by its very nature, is looking after people – not just our guests, but our team. While the legislative timeline introduces operational challenges, particularly in scheduling and cost forecasting, the real pressure comes from ensuring we can deliver on these changes in a way that’s fair and consistent with our culture. The delay to predictable hours offers temporary breathing space, but we don’t believe in waiting for compliance deadlines to do what’s right. Our focus is on designing rotas that give people more stability and predictability, because we believe every team member deserves a clear sense of their time, income and value to the business. Ethical employment shouldn’t be conditional on legal deadlines. These reforms align with the kind of workplace we aspire to be – one where people are protected, valued, and treated with dignity. Of course, there will be financial and operational pressures, but we see these changes not as burdens but as long-overdue steps towards fairer employment. We welcome the direction of travel and are committed to managing this transition responsibly and transparently. Clarity is essential to ensure that good intentions translate into fair and workable practices on the ground. We support the principles behind these reforms but we urge the government to provide practical guidance that helps businesses like ours implement them effectively and equitably – particularly in a sector where flexibility and fairness must go hand in hand.”

 

Job of the day: COREcruitment is working with a hotel business that is gearing up for national expansion and is seeking a chief operations officer. A COREcruitment spokesperson said: “The business currently operates eight high-performing hotels and has three new venues in various stages of development, due to open over the next two years. The role will be key to building structure, driving performance and creating consistency across all sites. The individual will be a number two to the chief executive and needs to work flexibly, including some weekends, to be present and visible across the estate.” The salary is up to £150,000 and the position is based in Oxfordshire. For more information, email stuart@corecruitment.com.

 

Italian gelato brand Amorino targets 100 locations by 2030, opens in Wimbledon: Italian gelato brand Amorino has targeted growing its UK estate to 100 locations by 2030. The brand this week opened its 35th site here – tying in nicely with the tennis currently taking place just down the road by launching in the Wimbledon Quarter development in Wimbledon, south London. It also recently secured a site in Newcastle’s Grainger Street for its north east debut and will open on London’s Tottenham Court Road this summer. Hubert Attali, the UK master franchisor for Amorino, said: “I started my career in IT and banking, but 17 years ago, I made an unexpected shift: from tech to gelato. After many years of friendship with Cristiano Sereni, co-founder of Amorino, he offered me the opportunity to bring the brand to the UK. I moved from Paris to London and launched the first shop. Today, we’ve grown to 35 locations, aiming for 45 by the end of this year and 100 by 2030. This journey wouldn’t have been possible without the support of so many people: our franchise partners; the strong and dedicated Amorino UK team; the Amorino France team, for their ongoing trust and collaboration; our solicitors, builders and everyone behind the scenes who helped bring each location to life; and most importantly, our thousands of daily customers – thank you for your loyalty, enthusiasm, and love for gelato. We’re currently looking for new franchise partners across the UK to join us in the next phase of growth.” The Wimbledon store will be operated by franchisee Sailesh Lakhiani, who last year signed a three-store development agreement for south west London and Surrey. Amorino co-owner Paolo Benassi said: “Ciao Wimbledon! It’s time to put down the rackets and take a gourmet break. Our brand new Amorino store has opened its doors in Wimbledon. An ideal stop for athletes and supporters to combine the passion for sport with the elegance of our ice cream creations. Congratulations to Sailesh Lakhiani for this great opening and congratulations to all the teams who contributed to the realisation of this project, including our English partner, Hubert Attali.” Last month, Attali said after securing the Newcastle site, Scotland “will be next” for Amorino’s expansion plans here. Amorino features in the UK Food & Beverage Franchisor Database, which is exclusive to Premium Club subscribers. The next edition will be sent out next Wednesday (9 July) and features 360 companies. 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.

Punk Royale to make UK restaurant debut in London’s Mayfair: Punk Royale, the Scandinavia-based brand, is to make its UK restaurant debut later this autumn, in London’s Mayfair, Propel has learned. Punk Royale, which operates a pop-up at Carousel in Marylebone in October 2020, will open in the former Amethyst premises at 6 Sackville Street. Amethyst, the restaurant from former Xier chef Carlo Scotto, closed in 2023. Punk Royale, which was founded by Joakim Almqvist (also known as Jokke Almqvist) and Erik Gustafsson, originally opened in Stockholm in 2015, adding a second location in Copenhagen in 2018, and a third in Oslo three years ago. A meal at Punk Royale is described as “a wild, raucous affair – one that is not recommended for the faint of heart”. The company added: “It’s provoking, it’s chaotic, and it’s absolutely one-of-a-kind.” Phones are confiscated at the company’s restaurants, with guests offered “a lick of caviar off the back of the hand and an ice-cold vodka chaser” with smoke machines and dishes that include foie gras brioche “smilies”, accompanied by a syringe of Sauternes. The company has previously said that “punk” defines the atmosphere and “royale” defines the food. Marc Rogers, of MKR Property, and Adam Bowers, of onepoint2, acted on the Mayfair deal. 

 

M&B to open 12th Pesto site: Mitchells & Butlers (M&B) is to open a 12th site for its Pesto Restaurants brand, in Warrington. M&B has secured planning permission from Warrington Borough Council to transform The Walton Arms in Old Chester Road. Currently operating as a Vintage Inns site, The Walton Arms will undergo a full renovation before reopening – creating an additional 40 jobs. Pesto Restaurants co-founder Sara Gatt said: “The Walton Arms is steeped in history and character and is exactly the kind of site we love to invest in. We’re proud to continue growing Pesto in a way that respects the past while creating something exciting and sustainable for the future.” Pesto at The Walton Arms is expected to open in early September and marks the second opening since M&B acquired Pesto in May last year. At the time of the acquisition, M&B chief executive Phil Urban told Propel that he saw the then ten-strong Pesto growing to up to 80 sites. Earlier this year, he said he was “very pleased” with its performance and added: “Pesto will do one to three sites [this year], but the real programme will start at the end of 2025.” Meanwhile, M&B’s Nicholson’s brand has reopened The Wheatsheaf in London’s Fitzrovia, following an extensive refurbishment. The remodel includes expansion of the upstairs area. Now called The Orwell Room, the area hosts a second bar, dining room and bookable space.

 

Vietnamese restaurant brand Cô Thành to make UK debut: Vietnamese restaurant brand Cô Thành is set to make its UK debut. Founded in 2017 by Brian Woo and “grounded in the scenes and scents of Ho Chi Minh City”, Cô Thành will arrive in London in September, opening in Henrietta Street in Covent Garden. The brand is a celebration of regional Vietnamese cuisine and a tribute to the late Nguyễn Thị Thanh – affectionately known as The Lunch Lady – whose daily-changing street-side noodle soups earned her a devoted following. A formative trip to Vietnam in 2013 led Woo to train under Nguyễn’s guidance for three years, during which he immersed himself in the traditions of Vietnamese cuisine. After Anthony Bourdain named Nguyễn Thị Thanh among his “Top 10 Wishlist” vendors for the highly anticipated Bourdain Market in New York, Woo reached out to the project team, which was eager to showcase her food. With Nguyễn’s personal encouragement to continue her legacy and the market’s opening delayed, Woo opened Cô Thành in Hong Kong in 2017. Now he is taking the brand to London, bringing together signature dishes from the Hong Kong restaurant with London-only specials. Dishes will include Bún Thái, a Vietnamese take on the sweet, salty, sour and spicy flavours of Thai cooking, and Bún Mắm, a vermicelli noodle soup made from fermented fish and shrimp paste broth. Woo said: “London has always been a city I’ve admired for its creativity and diversity when it comes to food, so it’s a real honour to be joining that community. Everything I learned from Nguyễn Thị Thanh – the care she took with each dish, the pride in her ingredients, the way she connected with people through food – has stayed with me, and Cô Thành is my way of continuing her legacy. I’m excited to share her recipes and the bold, vibrant flavours of Vietnam with a new audience, and hopefully create the same sense of warmth and connection she inspired in me.”

 

JD Wetherspoon to open new £3m pub in London’s Fulham next week: JD Wetherspoon is to open its new pub in Fulham, west London, on Tuesday (8 July), creating 90 jobs. The company has spent £3m developing the pub in Fulham Road. The pub, which will be called Walham Green after the village that occupied what is now Fulham Broadway, will be managed by Ryan Way, previously the manager at The Watchman in New Malden. Walham Green, which is on two floors, features an outside roof terrace on the first floor. Way said: “Myself and my team are looking forward to welcoming customers into Walham Green and we are confident that the pub will be a great addition to Fulham’s social scene.” Walham Green will be open from 8am until 11.30pm Sunday to Thursday and from 8am until 12.30am on Friday and Saturday.

 

Starbucks unveils coffee house of the future design: Starbucks has unveiled its new coffee house design, with a long-term goal to renovate up to 1,000 sites within the next year. The design – which has been debuted in several locations in the Hamptons, New York – features cosier seating options, warmer lighting, more power outlets and locally inspired art. There’s also a menu that “reflects the classic coffeehouse experience” and an updated espresso bar so guests can view the theatre of baristas making beverages. For mobile orders, there’s an improved pick-up experience, with new risers and shelves to make it easier to grab and go. “Balancing innovation with tradition, Starbucks is designing coffee houses that feel personal, familiar and deeply rooted in the communities they serve and go beyond design, shaping the future of gathering spaces, strengthening community ties, and creating places people love,” Starbucks said in a statement to QSR Magazine.

 

Tortilla introduces £5 protein pots as part of summer menu launch: Tortilla, the UK’s largest fast-casual Mexican restaurant brand, has introduced £5 protein pots as part of its summer menu launch. Featuring 62g of protein, each pot features two scoops of either chicken asado, beef barbacoa, pulled pork or vegan chilli – paired with two of Tortilla’s signature toppings and finished with a fresh lime wedge. Tortilla has also revamped its salad offering, with the base of each dish now featuring a blend of cos, kale and spinach, paired with Tajín cucumber salsa, a coriander and lime mayo dressing and a new toasted seeds and grains topper. Tortilla director of food, James Garland, said: “Our salad category refresh and the all-new protein pot side offering give customers even more reasons to choose Tortilla. With more food innovations in the pipeline, we’re doubling down on what we do best – delivering craveable, customisable and fresh quality food that reflects our commitment to being a truly food-led business without compromise.”

 

Sushi brand The Sushi Co ramps up regional expansion including securing flagship Cambridge site: Sushi brand The Sushi Co, which is led by former large-scale Papa John’s franchisee Raheel Choudhary, is ramping up its regional expansion, including securing a flagship site in Cambridge. Choudhary co-founded The Sushi Co in 2022 with Sama Varanand Reddy, a former Pizza Hut franchisee operations manager, after selling his own 61-strong Papa John’s franchise to Drake Food Service International the previous year. The fast-growing The Sushi Co has since expanded to 21 sites – the majority of which are in London, alongside two regional outposts in Essex, in Brentwood and Colchester. The business has now secured a former Patisserie Valerie unit in Bridge Street in Cambridge – with a further site in Essex and a Sussex debut also in the pipeline. Choudhary, who last month said he is targeting 30 sites by the end of 2025, said: “We are excited that the Sushi Co has been selected following our proposal. We first visited the site earlier this year and felt the prominent location was perfect to bring one of our live sushi kitchens to Cambridge. The building’s owners have looked at all the applications and completed their due diligence, and we are now delighted to confirm we will open the Sushi Co in 1-2 Bridge Street within the next few months. Cambridge is a prestigious area with a high student population, and we anticipate it will become one of our busiest stores.” Choudhary said further sites in Brighton, Basildon and London’s Tower are all currently under construction, with a further lease secured in Walthamstow in the capital. Three more openings in the south east are in legals and “positive discussions” are underway with landlords for a further two openings, he added. “Our goal is to become the leading fast-casual sushi brand based on customer experience, digital innovation and operational excellence.” Choudhary said.

 

Phat Buns team to open debut site for new fried chicken concept today: The owners of better burger business Phat Buns will open the debut site for their new fried chicken concept, Chicken’d, today (Friday, 4 July). Hussein Sacranie and Ahtesham Moosa founded Phat Buns in 2019 and have since grown it to 16 bricks-and-mortar locations. In the past month, the duo, who also operate four Doorstep Desserts sites, have launched two new concepts – Chicken’d and virtual brand Phat Ville. The first Chicken’d site will now open at 43 Western Boulevard in Bede Island, Leicester, offering signature dipping sauces, burgers, wings and wraps. Sacranie said: “We’re about to change the fried chicken game for good. This isn’t your average chicken shop – this is fried chicken with attitude, with soul and with bite. It’s where every piece of chicken hits like a heavyweight and every flavour was built to blow your mind. We have built this menu to make you rethink what fried chicken can be. Proud to finally unleash this concept after months of grinding behind the scenes from the team that brought you Phat Buns, Doorstep Desserts, Phatville and more.”

 

Aparthotel operator Numa Group secures Brighton site, eyes further UK expansion: Aparthotel operator Numa Group has secured a site in Brighton and is eyeing further UK expansion. The company will take over the former My Brighton hotel in partnership with New World Hospitality, with the new venue scheduled to open later this summer. Located at 17 Jubilee Street, the property will include 84 units and 172 beds. As part of its transformation, the property will be modernised with Numa's proprietary technology stack. Numa is now active in 15 countries and 36 cities, with a portfolio of nearly 9,000 units. The company acquired aparthotel operator Native Places last year. Philipp Rohweder, senior advisor real estate at Numa Group, said: “Brighton, with its vibrant cultural scene and coastal charm, is a perfect fit for Numa’s innovative hospitality model. As a favourite destination for both domestic and international travellers, Brighton strengthens our footprint in the UK and demonstrates our commitment to bringing modern, digital-first accommodation to the country’s most exciting locations.” Numa is targeting further expansion across the UK in locations like London, Manchester, Bristol, Belfast, Edinburgh and Glasgow. Steph Thrasyvoulou, chief executive and co-founder of New World Hospitality, said: “We are thrilled to work alongside Numa on this exciting project in Brighton. This partnership represents our shared vision of transforming hospitality by revitalising iconic properties, in prime locations by integrating cutting-edge technology and Numa's forward-thinking approach.” Knight Frank acted on behalf of Numa Group.

 

FB Holdings set to expand Jamaican restaurant concept Jamaya to Hertfordshire: FB Holdings is set to expand its Jamaican restaurant concept, Jamaya, to Hertfordshire. Jamaya, founded in 2018 by Byron Carnegie, currently has two restaurants in Birmingham and one in Solihull. FB Holdings was due to launch its first restaurant outside of the Midlands earlier this year – in Bristol’s Harbourside – but it has not yet opened. The company has now applied to take over the former Côte site at 53-55 High Street in Watford, reports the Watford Observer. Côte Watford closed suddenly at the beginning of April, with the company suggesting at the time that it would be looking for a new location in the town. Côte opened the unit in 2019, saying at the time that it had spent almost £900,000 turning a former shop into a restaurant with space for 130 diners. Also within the FB Holdings portfolio is Japanese fried chicken concept Karaage, which has a site in Birmingham’s Resort World; Indo-Persian concept Qavali in Birmingham; Indian street food restaurant-bar Indico in Birmingham and Solihull; gourmet chicken wings concept Dirty Wild Wings in Solihull; fast food concept Jaqks with four sites across the Midlands; and world foods concept Perios in Birmingham. In December, FB Holdings also opened a new Persian/Lebanese-inspired concept called Bazar in the Harvey Nichols store in Birmingham’s Mailbox scheme.

 

Ice cream parlour concept Udderlicious secures fourth London site: Ice cream parlour concept Udderlicious, which is the brainchild of husband-and-wife team Raj and Raj Kotecha, has secured its fourth site, in London’s Camden. The business, which was founded in 2013, will open at 39 Parkway later this summer. The concept opened its first site in Upper Street, Islington, in October 2013. In May 2016, Udderlicious opened a second shop at Seven Dials, in Covent Garden, with a third following in Crouch End. Samuel Nassimi, of CDG Leisure, acted on the Camden deal.

 

Aldrich Inns secures third London pub this year, plans further expansion: Aldrich Inns, the fledgling pub business from Callum Murphy and Will St John, has secured its third site in London this year, in Covent Garden, and told Propel it was looking to make “further opportunistic” acquisitions in the capital. The company has acquired the Freemasons Arms in Long Acre, which was previously owned by brewer and pub operator Shepherd Neame. The pub will now be refurbished and is set to reopen under the new name The Bull and The Egret – becoming what is believed will be the only pub in the UK with that title. Last month, Propel revealed that Aldrich Inns had secured The Goat in Fulham Road, on assignment of the lease from Stonegate Group. Substantial works are currently being undertaken to refit The Goat. Earlier this year, Aldrich Inns reopened the Newman Arms in Charlotte Street, Fitzrovia, after acquiring the freehold. Aldrich Inns is on a “mission to breathe life back into heritage-rich pubs that might otherwise fall by the wayside”. St John told Propel that the business, which is privately funded, was looking at further growth in the capital but was taking an “opportunistic approach” to its expansion plans. Connie Start, of DCL, acted on the Covent Garden deal. 

 

Stuart Broad’s The Cat & Wickets Pub Co secures third site: The Cat & Wickets Pub Company, founded by England cricketers Stuart Broad and Harry Gurney, has secured its third site, in Burton-on-Trent, Staffordshire. The company has acquired the former The Winery site in the town’s riverside, at the 11th century Burton Abbey. The site will be renamed the Long Hop, with bookings “set to open soon”. The company said: “Expect great food, great drink and the same warm hospitality we’re known for — all with a new name and feel.” In May, Gurney said the business has built a team capable of operating a ten-strong portfolio. Gurney and fellow ex-England cricketer Broad launched their first pub – the Tap & Run in Upper Broughton, Nottinghamshire – in 2018 before adding The Griffin Inn in Swithland, Leicestershire, which is owned by Everards, in 2022. Speaking at Propel’s Excellence in Pub & Bar Retailing Conference, Gurney, who played 12 times for England, said the business turned over £4m in 2024, including a newly refurbished The Griffin Inn. This year, Gurney hopes the sites will turn over £4.7m, “plus additional revenue from the new site”. He said: “We are looking for more and aiming to open another pub in each of the next two years. We are potentially going to be looking for external funding in the future. I’m really keen to grow this business – nothing is off the table. I’ve got a big vision for the business and for the team. We’re trying to behave like a ten-pub business before we become one.” 

 

Ugly Dumpling investment partner set to launch new pizza concept: Phil Chaykin, an investment partner in Asian fusion concept Ugly Dumpling, which has three restaurants in London, is set to launch a new pizza concept. Chaykin, who launched Ugly Dumpling with Ping Wong in 2017, will this summer open Carmela’s in the former Skal Nordic restaurant unit at 149a Upper Street in Islington. He has partnered with Gerry del Guercio and Paul Delany, of the Bite Twice Instagram food blog, for the venture, reports Hot Dinners. The pizzas will be East Coast/New York-inspired, with a crisp-but-foldable base one of the key aspects, and an emphasis on customisation with extra toppings. Ugly Dumpling has sites at 1 Newburgh Street in Carnaby, 30 Rathbone Place in Fitzrovia and 10 Market Row in Brixton.