Creams CEO – launching our own delivery service will give us the impetus to get that growth engine really going: Creams chief executive Everett Fieldgate has told Propel that launching its own delivery service will give the brand “the impetus to get that growth engine really going”. The circa 100-strong business is preparing to launch Creams Direct, which customers can use to order via an upgraded app, thus saving them the money that would have gone to a third-party aggregator. The move will also allow customers to build up points towards Creams’ new loyalty programme, which is set to launch in November. “It’s something we’ve been thinking about for 12-18 months, and the impetus ultimately comes down to store profitability,” Fieldgate told Propel. “We want to add incremental margin and profit at a store level, and we want to give our customers a better service, and by doing this, we can offer them our product online at store prices, plus the delivery fee. Also, the benefit for us as a franchisor is the customer data, which we will now own rather than borrowing customers from the aggregators. There will be no aggregator fees, and the delivery fee will be at the same amount we’re being charged to actually make the delivery – so outside of that, the customer is essentially paying what they would do in store. We’re effectively rebuilding our pipeline for new stores going forwards, and driving store level profitability is another impetus in getting that growth engine really going and driving. The key for us is making sure in an inflationary environment where the consumer pocket is not getting any bigger, that we do all we can to drive incremental sales and incremental margins, and using that to rebuild our pipeline, and from there, we can accelerate the growth. Obviously, others have done it before us, but the difference is they were much larger in scale than we are. I think what we’re able to do here is prove a 100-store system can do it as well as 500-plus store system.” Currently, 45% of Creams’ customers order via delivery, and the company is also using the platform to boost its food innovation. “We’re going to double down on our savoury range and introduce some new concepts going forwards,” Fieldgate said. “We’ve introduced a new brand on delivery only called Savourish, and the idea behind that is people don’t go on to an aggregator looking for a savoury product from a sweet brand. So, what we wanted to do was launch a purely savoury brand by Creams, and that way we can change all the search engine metrics to pop up when someone types in lunch. We’ll expand the range there, and any product that performs really well on Savourish we will then put on the Creams menu both in store and online.” Fieldgate said Creams’ next two store openings are set to be in the first quarter of 2026, and it is making good progress on securing deals to roll out into new types of location. “We are actually talking to two or three large groups right now to implement that kiosk range, and if we can pull some of those off, it will be quite a large number of units,” he added.

 

Boxpark CEO Matt Snell to speak at final Propel Multi-Club Conference of 2025, open for bookings: Matt Snell, chief executive of Boxpark, will be among the speakers at the final Propel Multi-Club Conference of 2025, which is open for bookings. Snell will talk about moving from casual dining into becoming an all-day, multi-brand, multi-purpose operator, the evolution of the business and how it chooses who to work with. The all-day conference takes place on Wednesday, 5 November, at the Millennium Gloucester Hotel in London’s Kensington. Operators can book up to three free places per company while Premium subscribers who are operators can book up to four free places. To book, email kai.kirkman@propelinfo.com.

 

Premium Club subscribers to receive two updated databases this week: Premium Club subscribers will receive two updated databases this week. They will receive the next UK Food & Beverage Franchisor Database today (Wednesday, 10 September), featuring 14 new entries, while four brands no longer trading in the UK have been removed. This brings the total number of featured companies to 370, with more than 213,000 words of content. Among the new additions are Italian fire-baked pizza concept The Pizza Room; London sushi brand The Sushi Co; Yi Fang, a Taiwanese chain of bubble tea shops; and better burger business You Want Beef? The next Turnover & Profits Blue Book will then be sent on Friday (12 September), at 12pm. The database will feature 72 updated accounts and 12 new companies, taking the total to 1,163. A total of 738 companies are making a profit while 425 are making a loss. Premium Club subscribers also receive access to four other databases: the Multi-Site Database, the New Openings Database, the UK Food and Beverage Franchisee Database and the Who’s Who of UK Hospitality. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events and discounts on specialist sector reports. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club subscribers also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

 

Sir Tim Martin – ‘pubs need tax equality, not tax complexity’: JD Wetherspoon chairman Sir Tim Martin has said pubs need “tax equality, not tax complexity”. He said: “The entire hospitality industry is united in its view that pubs, clubs and restaurants pay wildly excessive taxes, especially VAT and business rates, in comparison with supermarkets. This tax disparity is harming businesses and high streets, but also the social fabric of the nation – where, other than pubs, can you temporarily escape the attentions of your own family? Supermarkets pay zero VAT in respect of food sales, whereas pubs and restaurants pay 20%, enabling supermarkets, in effect, to subsidise the selling price of beer, wine and spirits. As a result of these perverse tax incentives, as investment bank Morgan Stanley recently reported, pubs have lost approximately 50% of their beer trade to supermarkets since the millennium, having lost a substantial amount even before then. Unfortunately, VAT is not the only hospitality disadvantage. Pubs also pay about 20 times more business rates per pint than supermarkets. Something underhand is afoot. A pub with sales of £600,000 per annum (less than half the Wetherspoon average) will pay business rates of £33,600. Put another way, for every £1 of sales, a pub will pay business rates of 5.6p. That's 28p on every £5 pint of beer – approximately the average price of a pint these days. UKHospitality has made a strong case for reducing hospitality taxes, in its heroic campaign to reduce the business rate multiplier. Unfortunately, this sensible and easy-to-understand approach risks being undermined by a recent, well-meaning suggestion from Greene King, which argues business rates should be based on profits, rather than sales. However, this would surely create a nightmare of complexity. A system based on profits is infinitely more complex – the Wetherspoon profit and loss account, for example, has 170 different lines, mostly representing costs, which differ from pub to pub. The lesson is: keep it simple. It's a basic principle that taxes should be fair and equitable. All we're asking for is equality with supermarkets, which are doing an excellent job for their customers – the same rate of VAT and the same business rates per pint. That way, of course, the government will collect more taxes in the end, as there will be a more successful hospitality industry, more employment, more vibrant town centres and less vacant shops and pubs.”

 

Budget delay leaves sector in limbo: Hospitality chiefs have said the decision by chancellor Rachel Reeves to push back her autumn Budget until the end of November – its latest date in ten years – risks preventing them from planning for the new year at a time when many are already struggling with earlier tax rises. Phil Thorley, the boss of Kent pub group Thorley Taverns, told The Telegraph: “We are a seasonal business, and we employ 400 people – we need to be able to look and see fiscally how we’re going to be going forward. You can’t plan without the information, and the information is being released even later.” He said pub and restaurant bosses were “horrified about the thought of any further tax increases”. Kate Nicholls, chair of UKHospitality, said the delay would make it difficult for businesses to budget for next year. She added the industry “cannot stand another three months of damaging speculation” over potential tax rises. Alex Reilley, chairman of Loungers, which runs around 300 sites across the country, said: “Given the level of speculation and briefing of what might be in the autumn Budget, you can’t help but feel that this isn’t good for consumer confidence or the economy. Ultimately, this is extremely unhelpful for hospitality, retail, and the UK high street in the run-up to Christmas.” Thorley said he believed the true impact of the Budget had been obscured by the heatwaves that hit Britain over the summer, during which people flocked to the nation’s pubs. He said: “We’ve been very fortunate this summer has been sunny. But I think that has masked the fact that consumer confidence is extremely low. I think we’re going to feel this going into the autumn and if there are further tax rises to come, which are [unveiled] in this Budget, I think it’s going to be a very woeful Christmas for the hospitality trade.”

Deliveroo deal gets EU clearance, CMA not called in takeover: The European Union Commission has approved DoorDash’s acquisition of Deliveroo, the companies have announced. The US meal delivery firm reached a deal in May to acquire the British food delivery app in a transaction valuing Deliveroo at approximately £2.9bn, and Deliveroo shareholders voted in favour of the acquisition the following month. The EU Commission’s decision allows the transaction to proceed following its regulatory review process. The Competition and Markets Authority has also given the takeover the green light. A sanction hearing is scheduled to be held on 30 September, and subject to the scheme receiving the sanction of the court, it is expected to become effective on 2 October.

 

Job of the day: COREcruitment is working with an entertainment venue in London that is searching for an experienced operations manager to lead the hospitality offering. A COREcruitment spokesperson said: “This role will include the responsibilities of driving commercial performance, enhancing guest experience, and overseeing everything from premium dining to high-volume bar service and private events. The operations manager will have proven leadership experience in a large-scale hospitality, events or entertainment venues, a strong commercial acumen with full P&L responsibility, track record of delivering growth and enhancing guest experience, excellent people management and communication skills and knowledge of licensing, health and safety and compliance requirements.” The salary is up to £65,000 and the position is based in London. For more information, email marlene@corecruitment.com.

 

Escape Hunt boss – ‘now is not the right time to consider adding further brands’, focusing on UK expansion: Richard Harpham, chief executive of XP Factory, which operates the Escape Hunt and Boom Battle Bar brands, has said “now is not the right time” to consider adding further brands to its portfolio. Last week, the group said it was “starting to see evidence of market consolidation” as it reported revenue for the 12 months to 31 March 2025 increased 19% to £57.8m (2024: £48.6m). Speaking to investors, Harpham said while acquisitions would definitely be looked at in the long term, the immediate focus was its expansion in the UK. Escape Hunt has 40 locations across 17 countries including 23 in the UK, while Boom, which XP Factory acquired in November 2021, has 23 sites in the UK and one in Dubai. Harpham said: “I think we proved with the Boom acquisition that we can successfully add further brands to the portfolio. Have we got the operational capabilities to do so? Absolutely. But this is not the right time. We’ve said before we see scope for 100 sites for Escape Hunt and 50 for Boom, but our focus now is expansion in the UK. There are more international markets where we believe our brands will work very well, but in the current climate, we don’t think this is the time to be asking shareholders for more money or increasing our debt.” In December last year, the group set out its strategy to be a £90m turnover business with £13m group Ebitda margin by March 2028. Updating on progress, Harpham said: “We are in an excellent place as a business. Returns in both Escape Hunt and Boom are north of 50% and that is a great place to be. We absolutely expect to hit that revenue and Ebitda margin target.” Harpham also welcomed the competition from other experiential brands such as Activate, the Canadian immersive game brand that was brought to the UK last year by We Do Play. Harpham said: “People love to try new things. Anything that is bolstering our sector and keeping people close to leisure is very good in our view.” The 2025 Experiential Leisure report, the second year of Propel’s exhaustive report on the market, will be made available to Premium subscribers tomorrow (Thursday, 11 September), at 12pm. 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.

Tsara Taylor steps down as Rosa’s Thai FD: Tsara Taylor has stepped down as finance director of Rosa’s Thai, the TriSpan-backed business, to pursue new opportunities, Propel has learned. Taylor joined the circa 40-strong Rosa’s in February 2021 from Camino, where she spent seven years as finance director. Previous to that, she worked at Carluccio’s, Luminar and Whitbread. Propel understands that Rosa’s, which is led by Sarah Hills, has hired Carly Jones, formerly of PureGym, as interim finance director, while a permanent replacement for Taylor is sought. Jones has spent the past nine years at PureGym, including the past two years as director of commercial finance. Earlier this year, Saiphin Moore, co-founder of Rosa’s, said the business planned to open three or four sites in the UK this year, while also looking at further opportunities to grow in the Middle East. In the UK, the business has recently been linked with an opening in Brighton. Rosa’s made its international debut with an opening in Dubai in October 2022, in partnership with Eathos, which has launched seven concepts in close to 40 locations across the Middle East, including Tortilla. Earlier this year, Rosa’s opened its second international site, in Dubai Hills.

 

Spoon Brands acquires stake in Rossopomodoro to help accelerate growth: Investment platform Spoon Brands has acquired a 45% stake in Rossopomodoro, which operates more than 100 Italian restaurants across ten countries – including two in London – to help accelerate its expansion plans. Spoon Brands said the move strengthens its commitment to the Italian food retail sector and sees it partner with OpCapita, which retains control of the group, to accelerate the development of Rossopomodoro in Italy and abroad. Founded in 1998, around 70% of Rossopomodoro’s restaurants are franchised, including partnerships with operators such as Autogrill, Avolta and an exclusive collaboration with Eataly in North America. Rossopomodoro said the entry of Spoon Brands – already active with brands such as KFC, Milos Greek Food and Antica Focacceria San Francesco – represents a “strategic step to further enhance the uniqueness of pizza and accelerate expansion plans through both directly operated stores and franchising”. Rossopomodoro – which at one time operated five sites in Central London – currently operates restaurants in Covent Garden and Chelsea in the capital. “Following recent successes and new openings in prestigious locations such as Eataly Miami, Milan Piazza Duomo, and Rome Galleria Sordi, this agreement with Spoon Brands confirms and supports our expansion strategy,” said Nicola Saraceno, chief executive of Rossopomodoro. “Working with a solid and respected partner like Spoon Brands will allow us to accelerate growth, both through franchising and direct management. We will continue to focus on our core values: the use of the highest-quality ingredients, selected from Italian and Campania suppliers, and the offering of an authentic experience, whether in a casual dining setting or with the speed of quick service.”

 

Raymond Blanc’s Le Manoir aux Quat’Saisons to close for 18 months: Raymond Blanc's Michelin-starred hotel restaurant Le Manoir aux Quat’Saisons in Oxfordshire will be making staff redundancies due to an 18-month closure. The venue, near Great Milton, will undergo a redevelopment throughout next year, closing in January 2026 and reopening in summer 2027. The company told the Oxford Mail that staff roles will be affected as a result of the redevelopment, and redundancies will be made while the work is carried out. The business refused to reveal how many jobs will be affected. However, a source said 150 jobs will be impacted. A spokesperson for Le Manoir aux Quat’Saisons said: “Le Manoir aux Quat’Saisons, a Belmond Hotel, will undergo visionary redevelopment throughout 2026. It is an investment that demonstrates Belmond’s commitment to maintaining and further enhancing the Oxfordshire hotel’s unparalleled global reputation for luxury, service and fine dining. The temporary closure will regrettably mean some staff roles will be affected and will lead to redundancies while work is carried out. As an employer that places the highest value on the passion, commitment and well-being of its staff, Belmond will work closely with affected individuals to provide support and guidance during the transition.” Additionally, Blanc will transition to the role of lifetime ambassador. He said: “Le Manoir has been the canvas of my life's work. The redevelopment will allow Le Manoir to evolve for the future, to meet the needs of the modern guest while staying true to its soul and values. As we begin this transformation, my role too will evolve. I remain deeply committed to guiding and nurturing the spirit of Le Manoir, as its founder and lifetime ambassador, with the same love and vision that have shaped it since the very beginning.”

 

Starbucks CEO – business turnaround is ahead of schedule: Brian Niccol, who joined Starbucks as chief executive 12 months ago, has said the brand is “ahead of schedule” in its turnaround. Niccol told Fox News that he was betting on an “aggressive” redesign, enhanced rewards programme and an array of new food and beverage items to further drive momentum and reverse the decline in consumer traffic the brand has experienced. He said: “I think we're really close on the fundamentals. Once you have the fundamentals in place, you can innovate from a place of strength. You're going to see us innovate in the menu. You're going to [see] us innovate in our rewards programme. You're going to see us innovate digitally. And I'm excited about what all these things provide as far as another layer of growth.” Niccol also said the company’s new store design will also make it possible for the brand to open more locations. Since introducing the new store model a few weeks ago, Niccol said 80% of Starbucks drinks are now ready in under four minutes, which he noted is a “substantial improvement” from roughly 60% before the rollout. Mobile orders are now surpassing 95% within that four-minute benchmark, a goal Niccol set soon after taking the helm. Niccol said the company is also re-evaluating the size of its stores to lower the company's overhead. “We're working on getting the building cost to be more cost-effective,” he said. “I think some of that got away from us. We were making the buildings too big. We're putting in unnecessary equipment. When, in fact, what we really needed to do was have a great coffee house with some great seats, staff with the right number of partners, and then set them up with the rate number of labour hours so that they can be in the right position at the right time for those customers.” Niccol said there is a "real opportunity" for the company to enhance its food offerings, too. He hinted there will be a “variety when it comes to breakfast sandwiches, afternoon snacks and real biteable food”.

 

The Stable operator raises circa £1.5m via rights issue, full-year performance ‘considered satisfactory’: Sourdough South, operator of The Stable and Three Joes pizza concepts, raised approximately £1.5m from existing shareholders via a rights issue last month, as its described trading in its last financial year as “satisfactory”. The business currently operates ten sites under The Stable, and one under its Three Joes concept in Winchester. During the year to 31 December 2024, the company reported revenue of £12,664,700 (2023: £17,144,768) in a period in which it closed four Three Joes sites. Pre-tax profit for the period was £1,660,093 (2023: £1,629,610). The company said: “The performance of the group for the period ended 31 December 2024 was considered satisfactory considering the wider economic situation.” Earlier this year, the company returned to the expansion trail with The Stable, with a long-awaited opening in Padstow, Cornwall. In the spring, the group closed its Three Joes site in Sheffield’s Meadowhall scheme due to “ever increasing costs”. The venue, which opened in 2019, was located in the upper Oasis Dining Quarter at the scheme.

 

Chopstix to open new site in Sheffield city centre: Fast-growing, quick service restaurant brand Chopstix is to open a new site in Sheffield city centre. The company has agreed a deal with ALB Group for a a 15-year lease at 10-12 Fargate. Work to transform the 1,334 square-foot units into the restaurant is set to begin next month. Sam Shaw, head of property at Chopstix, said: “The investment into Fargate has been transformational for the city and we are thrilled to be bringing our bold Chinese flavours to a region of Sheffield that has such a buzz around it. We know how well the Chopstix brand works in these high-footfall city centre locations so when we saw the development and pedestrian improvements made here, opening a store in Fargate became a high priority for us.” Last month, Chopstix opened a site in Hull – which followed a flurry of openings that include Brighton, Wolverhampton and Huddersfield and the launch of its new “small box” concept, at Butlin’s Skegness. FHP acted on the Sheffield deal. Chopstix managing director Jon Lake spoke at last week’s Propel’s Multi-Club Conference about the fast-growing brand’s three-year strategy. All videos from the conference will be released to Premium subscribers on Friday, 19 September at 9am. Premium subscribers receive all the videos from Propel conferences each year – around 100 in total.

 

Restaurant operators Turkuaz and Daiu sign up for Coventry scheme: Restaurant operators Turkuaz and Daiu have signed up to open at the Cathedral Lanes shopping centre in Coventry. The 25-strong Turkuaz, the family-friendly restaurant brand founded in 2005 and specialising in authentic Turkish cuisine, is set to open at the former Bistro Pierre in the centre. Spanning circa 5,000 square feet, the site extends across the ground and first floors as well as an external terrace. Daiu, the restaurant concept combining Chinese hotpot and Korean barbecue cuisines, has signed for the site previously occupied by New World Trading Company brand The Botanist. The site extends to circa 8,353 square feet across ground floor, mezzanine, first floor and an external terrace. Daiu currently operates sites in Cardiff, Brighton and London. Savills acted on the new restaurant lettings on behalf of landlord Shearer Property Group.

 

The Sushi Co opens in London’s Walthamstow: Sushi brand The Sushi Co, which is led by former large-scale Papa John’s franchisee Raheel Choudhary, has opened in London’s Walthamstow. Franchisee Tariq Mohamed has opened at 216 Hoe Street, following recent launches for the brand in Tower Bridge, Haringey and Hampstead in the capital as well as Brighton. Mohamed said: “I’ve been good friends with co-founder Raheel Choudhary for some time, and although my background is in commercial electronics distribution, I was intrigued by the concept of live sushi kitchens. I’ve been a real sushi fan for many years and loved the way that authentic fresh sushi was being made accessible to mainstream customers through the franchise. We identified a great site in Walthamstow, and the area has a growing population with lots of young people, so the dynamic was a match.” The Sushi Co now has 24 locations, with sites in Basildon, Hackney, Hendon, Islington, Redhill and Worthing “coming soon”. Choudhary told Propel last month that the brand is aiming for ten new sites a year, “and much more when more franchisees come on board”.

 

Haute Dolci to open 20th UK site: Premium dessert and gourmet burger brand Haute Dolci is to open its 20th UK site as it extends its presence in Manchester. Haute Dolci, which has an outlet in Wilmslow Road in the city, will launch at the 1 Deansgate mixed development later this month. The new location will also debut an elevated savoury brunch collection – a first for the brand that goes “beyond dessert”. Franchisee Kevin Ganeshamoorthy said: “Manchester is a city that appreciates style, culture, and connection – and Haute Dolci is the perfect fit. No 1 Deansgate is a landmark address, and we are looking forward to welcoming guests to a space where every detail is designed to create unforgettable moments.” Luciano Gonzaga, director of operations at Haute Dolci, added: “Opening at No 1 Deansgate is more than just another location – it’s a statement of our ambition. We are shaping a category, creating spaces that invite people to slow down, connect, and indulge. With new openings planned across the UK and internationally – from Birmingham to Texas – we’re building Haute Dolci into a global lifestyle experience rooted in craft, elegance, and delight.” Last month, Haute Dolci opened its third site in Pakistan and fourth overseas location overall. The outlet opened in the Dolmen Mall in Lahore – joining its other locations in the city in the Gulberg Galleria and Defence Raya Golf Resort. The company, founded in 2017 by managing director Nizam Mohamed, also has a site at 2,415 Al Muthanna Street in Hawally, Kuwait. Mohamed was a co-founder of Heavenly Desserts before selling his rights in the brand in 2021.

 

Liverpool bakery and café operator Baltic Bakehouse appoints liquidators: Liverpool bakery and café operator Baltic Bakehouse has appointed liquidators. The company has closed its three sites following a “series of challenging circumstances” affecting the business, with Jeremy Woodside and Tracey Pye, of Quantuma, appointed as liquidators. Established in 2012, Baltic Bakehouse’s financial difficulties were initially attributable to events arising in 2023, including a move to a new bakery that resulted in a significant increase in costs and overheads. The company suffered an after-tax loss and struggled with increased overheads, in particular energy, rent and insurance costs. Baltic Bakehouse had branches in Liverpool’s Allerton Road and Bridgewater Street, as well as a bakery site in Wavertree‘s Wellington Road that supplied wholesale baked goods to a number of businesses in the city. In late 2024, a dispute with Liverpool City Council over its Bridgewater Street site forced the business to reduce its capacity. In March 2025, the company failed a hygiene inspection, forcing the bakery to be closed, without any indication of when it could reopen. Following a review of the company’s financial position by Quantuma, it was evident Baltic Bakehouse was insolvent, as it was unable to pay its debts as they fell due. Accordingly, Quantuma has been formally instructed to assist with the formalities of placing the company into creditors’ voluntary liquidation. Woodside said: “It is regrettable that Baltic Bakehouse has been forced to cease trading, due to a series of challenging circumstances. Our priority is to ensure the affected 24 staff are able to make appropriate claims on the redundancy payments office.”

 

Vaulkhard Group financial director to open second site for kebab concept this month: Vaulkhard Group financial director Craig Bell will open a second site for his kebab concept, Sqew, later this month. Bell, who has been in charge of the finances for north east leisure firm Vaulkhard Group since February 2023, founded Sqew in 2019 with former plumbing and heating engineer Mitch Renshaw. Sqew will add to its debut site, which launched at 7 Duncan Street in Leeds in 2021, with a second location, in Manchester. The site will open in the former Rola Wala site at 75 Deansgate on Friday, 26 September. A £300,000 investment has seen a full refit including a shawarma build counter with five stations. The Manchester menu will feature Sqew classics alongside new dishes, including The Rice Platter (spiced Lebanese rice topped with your choice of shawarma) and The Shawarma Arabi Box (an authentic Levantine staple). The restaurant will offer dine-in, takeaway and delivery and create 18 jobs. Renshaw said: “Sqew was born to bring something fresh, bold and authentic to the UK kebab scene, and Manchester feels like the perfect next step. We’ve invested heavily in this site, and more importantly, in a brilliant local team who are just as passionate about great food and great service as we are.”

 

Shoreditch Arts Club CEO to launch new hotels venture next month: Crafted, the new hotel venture from Joel Williams, the former chief executive of Shoreditch Arts Club, is to launch in East Sussex next month. Williams, who led Shoreditch Arts Club for two years, has teamed up with Chris King, co-founder of the Birch, the members’ club and hotel business, to launch the new venture, starting with Crafted at Powdermills, near Battle. Crafted at Powdermills will offer a reimagined hotel and club experience set around a seven-acre private lake, ancient woodland and wildflower pastures. With an emphasis on food, craft and well-being, guests will be invited to “step out of autopilot and reconnect with nature, food, well-being, craft, people and play”. Crafted at Powdermills will also feature The Pub at Crafted at Powdermills – a standalone venue designed as a “modern reimagining of the British pub”. The business has also made two senior appointments to its food and beverage team for the new venture, with Neil Armstrong joining as executive chef and Conor Sheehan as head of food and beverage. King said: “As we prepare to open Crafted at Powdermills, assembling the right team has been key. Neil and Conor each bring exceptional experience and creativity to the table – and they share our belief in doing things with real care and craft. The Pub is just the first taste of what’s to come.” Crafted will be a new series of life-friendly hotels and clubs that are “crafted by name, crafted by nature”. 

 

UK’s first large-scale immersive projection domes to launch in Portsmouth: Landsec is partnering with Holovis, which delivers immersive experiences, to launch ApolloDomes, the UK's first large-scale immersive projection domes, at some of the nation's most popular retail destinations. This autumn, shoppers at Gunwharf Quays in Portsmouth will have the opportunity to “explore new worlds through spectacular immersive theatre, striking visual projections and unprecedented event-scale production”. The two 19-metre indoor domes use cutting-edge audio-visual technology to deliver “unforgettable, immersive and multi-sensory adventures” that cater for all audiences, meeting the growing demand for experiential entertainment. The venture is debuting with two seasonal experiences for Halloween and Christmas. Landsec and Holovis plan to expand their partnership over the coming year. The two companies said the new partnership is a first of its kind in the UK retail sector, setting “a new benchmark for innovation and engagement in shopping destinations across the country”. Ben Padley, head of consumer at Landsec said: “Visitors increasingly want dynamic destinations where they can be entertained, eat, drink and shop all under one roof. We're meeting that demand by pioneering new concepts, creating experience-led places that go beyond what guests might expect from retail destinations.”

 

Celebrity and entrepreneur Calum Best launches matcha bar and cafe: Celebrity and entrepreneur Calum Best, son of the late Manchester United footballer George Best, has launched a matcha bar and cafe in London’s Soho. Best has opened Happiness in D'Arblay Street. The menu features Japanese matcha, latte, seasonal specials and “wellness-focused bites”. Best said: “We wanted to create more than just another café. Soho has always been a hub of creativity and culture, and Happiness is designed to reflect that energy – bringing people together over matcha while celebrating individuality and self-expression.”

 

Comedian Jon Richardson to restore Yorkshire pub in new TV series: Comedian Jon Richardson is to front a new TV series that focuses on breathing life back into a North Yorkshire pub. Full Fat TV has been commissioned to make A Yorkshire Pub with Richardson, following the comedian as he works with the community of Fadmoor to rejuvenate The Plough in the village. The observational series for More4 follows Richardson as he becomes a shareholder in Fadmoor Community Pub and sets to work with the team to restore the pub, which dates back to 1782. Along the way, Richardson will get to know the local rural community, put in his “fair share of elbow grease as everyone mucks in to complete the renovation, as well as tackling the myriad challenges cropping up on the community’s ambitious journey to reopen The Plough”. Richardson said: “I love pubs so much that I turned my garage into one, but it didn’t scratch the itch, so now I’ve ended up owning one. Or a share of a crumbling one, anyway. When I first heard about The Plough, I had to go and see it, and then when I met the amazing people working to rescue it, I couldn’t resist getting involved. Like a good pint, they are lively and cool with good heads on them, and they make you feel better about the world. Pubs are the beating heart of their communities and we’re, hopefully, going to have a great time bringing The Plough back to its former glory. I know it’s going to be hard work, but I’m ready to roll my sleeves up.”

 

NattyCanCook to open debut site: Nathaniel Mortley, aka “NattyCanCook”, who worked with The Clink Project – the charity that aims to reduce reoffending by providing vocational training in hospitality – while in prison is to open his first restaurant. 2210 by NattyCanCook will launch in London’s Herne Hill on Wednesday, 22 October. Inspired by his Caribbean heritage, the restaurant will fuse “fine dining precision with the bold flavours of the Caribbean, serving an elevated pan-Caribbean menu blending the likes of Bajan, Jamaican and Guyanese ingredients and influences with classic French techniques”. Mortley recently finished his extended pop-up in Peckham, for which he won “One to Watch” in the Condé Nast Traveller 2025 UK's Top New Restaurant Awards. A native south Londoner, Mortley was born and raised in Peckham. Initially going into hospitality at 16 to train as chef, Mortley worked at restaurants including Jason Atheron's City Social and The Arts Club but later fell into disillusionment and trouble and found himself in HMP Brixton. However, through The Clink Project, Mortley’s passion for cooking was reignited – working as sous chef at The Clink restaurant. At 2210, he will continue to collaborate with The Clink, for whom he is still an ambassador, helping ex-offenders back into work,and forging careers in hospitality. He said: “I'm thrilled to have a permanent home to share my vision of Caribbean gastronomy, and to challenge people's perceptions and stereotypes of Caribbean cuisine, while also honouring my grandmother who was so important in my journey to being a chef. I want to show the depth, culture, and versatility of Caribbean flavours, while using techniques and presentations that stand shoulder-to-shoulder with London's top restaurants.”