Exclusive – NWTC promotes Amber Wood to CEO, hires new CFO, like-for-likes up 7.4%: Graphite Capital-backed pub restaurant group New World Trading Company (NWTC) has promoted Amber Wood to chief executive, Propel has learned. It comes as the 27-strong NWTC saw like-for-like sales grow 7.4% in the 17 weeks ending 27 July 2025, marking the company’s sixth consecutive quarter of growth. Wood, formerly of Loungers and Novus Leisure, originally joined NWTC, which operates The Botanist brand, as its new chief operating officer in summer 2023, before being promoted to managing director last September. Wood joined Loungers in August 2015 as a regional operations manager for the Lounge brand before moving to managing director of Cosy Club in summer 2017. Prior to joining Loungers, Wood spent nine years at Novus, including two years as head of operations. NWTC said its performance has been underpinned by a renewed focus on The Botanist brand alongside a new food menu, drinks range and service offer. NWTC said its new flagship Botanist in Bournemouth has “exceeded expectations”, delivering cumulative sales of £1.6m since launching in May. The company said the conversion of The Furnace in Sheffield to The Botanist has driven an 80% uplift in sales versus the same period prior to conversion. Wood said: “I am thrilled with the progress the business has made. The renewed energy across our brands and operations is down to the incredible hard work and dedication of our brilliant teams, and the response from guests has been fantastic. With the Botanist refresh, new openings and new offer, we have built real momentum. I’m also delighted our single-site concepts are trading exceptionally well. The Oast House, for example, hit a record week in May, only to surpass it again in July. I am very excited to be leading the team into our next phase of evolution.” At the same time, the company has hired Jon Hire as its new chief finance officer. The company said Hire brings a wealth of expertise to the business, having held chief financial roles most recently at Steer Automotive Group and earlier at Student Roost, following a period within the hospitality industry as group financial controller of Enterprise Inns (which became Ei Group). Hire replaces Glenn Pearson, the former Admiral Taverns and Urban Pubs & Bars chief financial officer, who stood down from NWTC last month after 16 months with the business. 

 

The After School Cookie Club founder Jesse Jenkins to speak at final Propel Multi-Club Conference of 2025, open for bookings: Jesse Jenkins, founder of plant-based cookie concept The After School Cookie Club, in which John Vincent, co-founder and former chief executive of Leon, is an investor, will be among the speakers at the final Propel Multi-Club Conference of 2025, which is open for bookings. Jenkins will discuss expanding across London, the concept’s strong community focus and the role of social media in its success. 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 next Who’s Who of UK Hospitality and videos from this month’s Propel Multi-Club Conference on Friday: The next Who’s Who of UK Hospitality will be released to Premium Club subscribers on Friday (19 September), at midday. Another 80 companies have been added to the database, which now features 1,113 companies. This month’s edition will also include 114 updated entries. The companies, listed in alphabetical order, will have their most recent results reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Premium Club subscribers will also receive all the videos from this month’s Propel Multi-Club Conference on Friday, at 9am. They include Simon Dodd, chief executive of Young’s, talking to Propel group editor Mark Wingett about the challenge of providing a premium offer, appealing to a generation of moderate drinkers and the future of the pub. Premium Club subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the Multi-Site Database, the New Openings Database, the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. 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.

 

Restaurant Marketer & Innovator Awards and Rising Stars open for entries: The Restaurant Marketer & Innovator (RMI) Awards are back for their eighth year, celebrating outstanding achievements in marketing, technology and innovation across the food and beverage sector. Finalists will be honoured at a grand awards ceremony at Pergola on the Wharf in London on Wednesday, 21 January – the finale of the three-day Restaurant Marketer & Innovator European Summit. The awards are open to any eating or drinking-out brand across Europe, with 14 categories including chief information officer/chief technology officer of the year, agency of the year and best use of artificial intelligence. The closing date for entries is Friday, 24 October. In addition to the main awards, the Rising Stars programme is also returning, recognising talented future leaders under 30 in marketing, technology, innovation and strategy roles. This programme is open to young professionals from anywhere in Europe, offering a platform for emerging talent in the sector. James Hacon, co-founder of the awards, said: “The RMI Awards celebrate the extraordinary creativity and forward-thinking that drives our sector. It’s a chance to stand out and be recognised among the industry’s best, whether you’re a start-up with bold ambitions or an established brand evolving to meet the demands of tomorrow’s market.” For more information and to enter the RMI awards, click here, and to nominate for the Rising Stars programme, click here.

Nory raises $37m in Series B funding to boost product strategy and launch in the US: Nory, the artificial intelligence (AI) powered operating system for hospitality businesses, has raised $37m in Series B funding to help boost its product strategy and launch in the US. Nory was founded in 2021 by Conor Sheridan, co-founder of fried chicken brand Mad Egg, which has five locations across Ireland and is preparing to open a sixth. The company last year raised $16m in Series A funding, led by Accel, to help it roll out AI across the hospitality industry. Accel also participated in this latest round – which is led by Kinnevik – alongside existing investors. Nory, which works with businesses such as Black Sheep Coffee, Jamie Oliver Group and Dave’s Hot Chicken, will use the funds to fuel further AI enhancements including hiring world class data scientists, developing proprietary algorithms and deploying autonomous AI assistants. Already live in the UK and Middle East, the funds will also drive the company’s US expansion plans. “At a time when hospitality is under pressure, we are putting restaurants back in control of their profitability and their destiny,” said Sheridan. “The future of hospitality isn’t robots or gimmicks. It’s AI that makes restaurants smarter, leaner, and more profitable, with automation that frees teams up to focus on what matters: great food and even greater customer experiences.” Jose Gaytan de Ayala, who led the investment for Kinnevik, added: “As the sector faces rising costs and complexity, Nory stands apart as the only AI-native platform purpose built to help restaurants meet and overcome these headwinds. We were impressed by the strong customer feedback, which highlighted the quality of Nory’s platform and the meaningful ROI it delivers for customers. With our support, Nory will go even deeper on AI and bring the next wave of innovation to restaurant owners in the UK and beyond.”

 

JD Wetherspoon to cut the price of food and drinks on Thursday as part of ‘Tax Equality Day’: JD Wetherspoon is to cut the price of all food and drink on Thursday (18 September) as part of “Tax Equity Day”. Food and drink prices at Wetherspoon pubs across the UK will be cut by 7.5% for one day only to “highlight the benefit of a permanent VAT reduction in the hospitality industry”. In Scotland, in line with Scottish licensing laws, prices will be reduced on food and non-alcoholic drinks only. Wetherspoon founder and chairman, Sir Tim Martin, said: “The biggest threat to the hospitality industry is the vast disparity in tax treatment among pubs, restaurants and supermarkets. Supermarkets pay zero VAT in respect of food sales, whereas pubs, bars and restaurants pay 20%. This tax benefit allows supermarkets to subsidise the selling price of beer. Pubs have been under fantastic pressure for decades, because of the tax disadvantages that they have with supermarkets. It doesn’t make sense for the hospitality industry to subsidise supermarkets. A VAT cut to 12.5% is needed to ensure pubs, bars and restaurants do not continue to close, but instead thrive, invest and create jobs. We call on the chancellor to create tax equality.” UKHospitality chair Kate Nicholls said: “A reduced rate of hospitality VAT across the UK means lower prices and more jobs, leading to the regeneration of our high streets and communities.”

 

Knoops CEO – Pret A Manger ‘being punished for focusing on UK’: William Gordon-Harris, chief executive of luxury hot chocolate shop brand Knoops, has argued Pret A Manger is “being punished for focusing on the UK” and that this is a “disaster for domestic growth”. Gordon-Harris said “the sad fact” for UK domestic growth is that “so many UK-founded businesses focus their growth after launch into foreign markets because that is where the interest and the capital is”. He highlighted the recent significant write down in Pret’s value as an example of “failing to focus abroad” being punished – stating 75% of the brand’s income is “still derived from the UK 25 years after opening its first international store”. Gordon-Harris also questioned why a “fast growing brand potentially employing hundreds of new staff each year would focus on the UK” in the aftermath of the US initial public offering (IPO) of Black Rock Coffee Bar. Last week, Black Rock Coffee Bar raised $294.1m (£216.9m) in an IPO that valued it at $956.3m. Last week, it was also revealed Pret had written off a third of the value it was handed after its 2018 acquisition by investment group JAB Holdings. Pret made a £553m non-cash impairment to the £912m goodwill on its balance sheet created as part of the 2018 JAB deal that valued Pret at £1.5bn. Gordon-Harris said: “Here at Knoops, it’s disappointing to see the UK July growth numbers, especially when we are seeing enormous growth in our own business. UK growth is what we need as a country more than anything else. Availability of capital to help good businesses grow here in the UK is key, especially ones potentially emptying thousands of workplace starters and offering unparalleled career advancement. But making sure any growth capital is democratised is also important – rich family offices becoming richer is not the optimised capital model for society. The sad fact for UK domestic growth is so many UK founded businesses focus their growth after launch into foreign markets because that is where the interest and the capital is. Failing to focus abroad is punished. Look at the recent write down in value of Pret and consider 75% of its income is still derived from the UK 25 years after opening its first international store. This punishment for having a UK focus is a disaster for domestic UK growth. Compare now with the US IPO of Black Rock Coffee Bar and the completely different valuation metrics applied to a business a fraction of the size of Pret, and consider why a fast-growing brand potentially employing hundreds of new staff each year would focus on the UK.”

 

Job of the day: COREcruitment is working with a UK wine distributor that is seeking a senior brand manager. A COREcruitment spokesperson said: “The role will be responsible for driving strategy, growing brand awareness and ensuring day-to-day commercial initiatives are effectively managed. This role requires proven experience in brand management within the drink fast-moving consumer goods sector.” The position is based in London and offers a salary of £60,000. For more information, email mark@corecruitment.com

 

Archie’s co-founder – 2025 has been ‘strong’ with record-breaking performances in shopping centre sites, ‘this year about laying the foundations for future expansion’: Amer Rafiq, co-founder of north west burger, shakes and waffles concept Archie’s, has told Propel that trading in 2025 has been “strong”, with record-breaking performances in its shopping centre sites. Rafiq said this year has been about laying the foundations for future expansion and the focus will shift further towards growth in 2026. He said: “Trading in 2025 has been strong, with record-breaking performances in our shopping centre stores, particularly during key seasonal peaks such as half term. This also marks the first full trading year for our Atomic venue [the roller-skating concept at Manchester’s Trafford Palazzo], which has significantly strengthened the Archie’s portfolio, enabling us to engage new demographics and expand into fresh markets.” Last month, Archie’s unveiled the biggest menu change in its history, introducing more than 25 new items and “refreshed favourites”, and Rafiq said strategic collaborations have played a big role in driving momentum too. He added: “Our Dream Matcha partnership with Ami Charlize successfully leveraged trending products to capture a younger audience, while our collaboration with Aitch has been a standout success – the Aitch Box ranking among our best-selling limited-time items and returning to the menu by popular demand.” Propel revealed last year that Archie’s was in talks to take the brand to the Middle East, and Rafiq said the business is continuing to work on those plans. He added: “The ambition has always been to make Archie’s a household name across the UK and beyond. This year, our priority is laying the foundations for future expansion – embedding our new menu and elevating our branding and stores to enhance the guest experience. Looking ahead to next year, our focus will shift further towards growth, with opportunities being explored in new UK cities as well as internationally through our UAE expansion. Exciting things are on the horizon – watch this space.” Archie’s, which was founded in 2010, operates nine sites across Manchester, Birmingham, Liverpool and Leeds.

 

Grind makes Middle East debut with Dubai opening: Grind, the David Abrahamovitch-led business, has made its debut in the Middle East with an opening in Dubai International airport. The company, which operates five cafés, six coffee shops and three coffee trucks in London, plus a café in Manchester, has opened a site in the airport’s Terminal 3 check-in area. Tyrone Reid, group chief executive of MMI & ELR (Emirates Leisure Retail), said: “We’re proud to celebrate the opening of Grind Coffee at Dubai airport, bringing one of London’s most exciting coffee brands to the world’s busiest international airport. This opening represents more than just another store; it’s about creating memorable moments for millions of travellers who pass through Dubai International airport every year. With Grind’s unique approach, we’re raising the bar for what airport food and beverage can deliver.” This summer, Grind opened in Manchester for its regional debut. Propel revealed last December that Grind had secured the remaining food and beverage space in Gary Neville’s Relentless Developments’ St Michael’s scheme, in the city’s Jackson Row. In April, Grind added to its presence in London with an opening at the National Theatre when it opened a site in the north-west corner of the theatre complex. 

 

Prezzo Italian CEO – ‘loyalty app is a big part of strategy to wean ourselves off discounting over the next three years’: James Brown, chief executive of Prezzo Italian, the Cain International-backed dining group, has said the business its targeting weaning itself off discounting within the next three years, with its new loyalty app playing a key role in that journey. The 96-strong business revamped its rewards programme earlier this year, with new exclusive deals for customers available via its Club Prezzo app. Through the app, Prezzo customers can sign up to instantly access member-only pricing on select menu items. Speaking at Propel’s Multi-Club Conference, Brown said: “I think the sector is addicted to discounts. Every chief executive, and chief financial officer would agree with that. I’ve seen in the past, the business has tried a couple of different ways of getting off discounts, and often it went really badly. I thought that as a casual dining brand, we had to find a three-year way to wean ourselves off discounting and a CRM email model, which is fundamentally, while still really effective, going to disappear at some point. I really wanted to do something that someone else hadn’t done – like when you go to Tesco and you see Fox’s chocolate biscuits, and it says £5 normal price, £4.30 with a club card. We did that exact same thing. So, if you come into Prezzo, when you see a Bolognese, it’s £16.50 as a regular price. But if you’re a Club Prezzo member, it’s £15. We do around 9,000 unique new registrations every single week, and we’re delighted with it. We can see it moving the needle in terms of visits. It’s helping us gain market share from the CGA data we’re seeing, and is a big part of the strategy to wean ourselves off discounts over the next few years.” Brown was among the speakers at Propel Multi-Club Conference. 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. 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.

 

Premium halal Asian-fusion steakhouse Meet Bros secures second UK site, plans four more: Premium halal Asian-fusion steakhouse Meet Bros, which is owned by Malaysia's Palace Butcher Resources, has secured its second site in London, in Shoreditch. Propel understands that the opening in November, at 2 King John Court, is the first of five sites Palace Butcher Resources plans to open in the UK under Meet Bros over the next three years. It is also planning openings in Westfield London, Battersea, Birmingham and Manchester. Meet Bros launched its first UK site in 2022 in Paddington. The company said the move into Shoreditch, with the new 150-cover restaurant, marks a “major step in the brand’s strategic expansion across the capital, tapping into east London’s vibrant food scene and growing demand for high-quality halal dining experiences”. Syed Ashraf Syed Ali, Palace Butcher Resources chief executive, said: “The past few years have shown us just how much appetite there is for elevated halal dining done differently. Shoreditch felt like the natural choice for our next chapter. It’s a cultural and culinary hub that shares our energy, creativity, and ambition. This new site is a statement of our growth and a sign of what’s still to come for Meet Bros.” Palace Butcher Resources also operates the Me’Nate restaurant brand, which operates 14 sites across Malaysia and Indonesia. 

 

Vagabond opens its first site since being acquired out of administration by Majestic: Vagabond Wines has opened its first site since being acquired out of administration by Majestic last year. The opening at Paternoster Square in St Paul’s, Central London, comes as Vagabond marks its 15th anniversary. The site, which was previously the filming location of Channel 4’s First Dates restaurant, offers more than 110 wine varieties by the glass – the most of any Vagabond – together with a seasonal menu of shareable small plates. Since being acquired by Majestic, Vagabond has relaunched its food programme, expanded its wine academy,and is preparing to reopen its Urban Winery at Canada Water later this autumn. The St Paul’s flagship is the first of several new sites planned over the next 12 months, including the next opening at Liverpool Street in October. John Colley, chief executive and executive chairman of Majestic Wine Group, said: “Vagabond has changed how people discover wine, making it fun, curious and inclusive. St Paul’s is a statement site – an incredible location in the heart of London paired with a modern, experiential approach. This is the first of three exciting new locations we are opening in London before Christmas, and we will continue to invest in growing Vagabond in major towns and cities across the UK in the coming years.” Founded in Fulham in 2010, Vagabond has welcomed more than 3.25 million guests, stocked in excess of 9,800 different wines and trained around 1,000 wine professionals. In June, Vagabond, which operates nine other sites in London and Birmingham, said it was aiming to double its estate over the next three years.

 

Patisserie and restaurant concept Richoux makes comeback: Patisserie and restaurant concept Richoux has made a comeback – and has plans for further sites in London and abroad. The concept was briefly revived after being brought out of administration in 2021 by Naveen Handa, part of the family that owns leisure company The Cairn Group, and a Richoux restaurant opened in Piccadilly but closed in 2023. Now, Handa has brought Richoux back again. The site has opened in Langham Place, in the space previously occupied by Pizzeria Mozza. The 110-cover flagship Richoux offers a French-inspired all-day menu, and dishes include a 36-day dry-aged ribeye to share, steak tartare prepared tableside and Croque Monsieur. There is also a 16-seater terrace. Drinks feature French wine by the glass, carafe or bottle, classic cocktails “that showcase the flair of a modern French brasserie”, and draught French beer. A second site in Tower Bridge will follow, with international openings in Dubai and Saudi Arabia set for 2026 in partnership with the BBR Group. Prior to going into administration in 2021, Richoux was owned by Dining Street, which was also behind Friendly Phil’s, Villagio and The Broadwick restaurants. Richoux was founded in 1909 and operated sites in Mayfair, Piccadilly and Port Solent in Hampshire at the time of the administration. Handa also backs East Coast Concepts and is a partner in the joint venture behind Vapiano UK.

 

Gym operator Trident secures three new sites: Gym operator Trident has added three sites to its portfolio as it continues its expansion. Owner Craig Stephens has opened a venue in Liverpool with gyms in Birmingham and Coventry in the pipeline, taking the group to seven locations. Stephens has opened a 19,098 square-foot gym, spread over three floors, at the Matchworks estate in south Liverpool, having signed a 15-year lease with regeneration company Urban Splash. Stephens said: “We’re thrilled to open our first north west gym and bringing Trident to Liverpool. Matchworks is a brilliant location, with an established business community and strong transport links.” Meanwhile, Trident has agreed deals for sites in the Northfields area of Birmingham and in Coventry. Stephens opened his first gym in Bridgewater, Somerset, in 2019 and has added sites in the county in Weston-super-Mare and Yeovil, and opened within The Barcode in Plymouth earlier this year. Sally French, of SF Commercial, acted for Trident and is retained to find new sites nationally.

 

Fast-growing Indian quick service restaurant business Shree Krishna Vada Pav opens at West Midlands’ Merry Hill shopping centre: Shree Krishna Vada Pav (SKVP), the fast-growing Indian quick service restaurant business has opened at the Merry Hill shopping centre in the West Midlands. SKVP has launched at the centre’s Eat Central Food Court, for its 21st site in the UK. The new store features SKVP’s quick-service format, offering freshly prepared vada pavs, pav bhaji, samosas, chaat and other Mumbai favourites. “Every new opening is carefully chosen to bring us closer to our customers while staying true to our roots,” said Mahesh Raikar, strategic director at SKVP. “Merry Hill is a key retail and dining hub, and this expansion is another step in positioning SKVP as the go-to destination for authentic Indian street food in the UK.” Co-founder Subodh Joshi added: “What excites me most is introducing our food to new audiences who may be trying Mumbai street food for the first time. For us, it is not just about expansion – it is about creating memorable first experiences that keep people coming back.” The company, which was founded in 2010 by Joshi and Sujay Sohani, earlier this year secured investment from Haldiram’s, India’s largest snack brand, to fuel its expansion. At the time, SKVP told Propel that it is aiming to grow to 100 locations by 2030.

 

Group behind O2 Academy sites to take over running of Cardiff music venue: The group behind 11 O2 Academy sites across the UK will take over the running of a Cardiff music venue. Academy Music Group, which operates 18 venues in all – including Ritz Manchester, Shepherd’s Bush Empire, Kentish Town Forum and Edinburgh Corn Exchange – has safeguarded the future of St David’s Hall. Once reopened, the venue will host an eclectic programme of events, developing the venue’s classical programme and community focus alongside contemporary shows. Liam Boylan, Academy Music Group chief executive, said: “Cardiff is a vibrant city with a thriving music and arts scene, and we’re delighted to be returning one of its most integral venues to the forefront of its cultural community. Academy Music Group has a long history of investing in culturally important buildings and ensuring they remain open and flourish for future generations to enjoy. St David’s Hall sets a benchmark standard for concert halls globally, and we’re thrilled to be able to ensure it continues to deliver outstanding entertainment for many years to come.” The venue, which was previously operated by Cardiff Council, closed in 2023 following concerns over structural issues. Academy Music Group is owned by US events promoter and venue operator Live Nation.

 

M&B opens 12th Pesto site: Mitchells & Butlers (M&B) has opened a 12th site under its Pesto Restaurants brand, in Warrington, Cheshire. The company has reopened The Walton Arms in Old Chester Road – a former Vintage Inns site – after a full renovation and conversion to the Pesto brand. Sara Gatt, co-founder of Pesto Restaurants, said: “The Walton Arms is a beautiful building with real character, and we’re thrilled to breathe new life into it. Our aim is to create a space that honours the pub’s heritage while offering something new and exciting.” In May, M&B chief executive Phil Urban told Propel that Pesto and the group’s other Mediterranean concept, Ego, present an “opportunity to grow a sector” and had made the company’s “donor” brands raise their games. Pesto at The Walton Arms marks the second opening since M&B acquired Pesto in May last year. At the time of the acquisition, 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.”

 

Zip World hires Darren Stevens as development director: Adventure tourism operator Zip World, which was acquired at the start of the year by private equity firm Dolphin Capital in a deal worth £100m, has hired Darren Stevens, formerly of RedCat Pub Company and Greene King, as its new development director. Steven joins Zip World, which operates eight locations across Wales and England, after four and a half years as development director at RedCat. He previously spent just under 20 years at Greene King, the majority as a property divisional manager. In July, Zip World said the “challenging economic landscape” has “suppressed consumer discretionary spending, which has slowed growth opportunities”. It came as the group reported turnover dipped to £27,412,000 for the year ending 31 December 2023 from £28,665,000 the year before.

 

Forza Wine to open site in London’s Soho: Restaurant and wine bar group Forza Wine is to open a new Central London site in Soho next February, Propel has learned. Forza Wine, which was founded by Bash Redford and Michael Lavery, has secured the former Daroco site in Manette Street. This will be the third Forza Wine and will follow the established formula of “accessibly priced wine, seasonal sharing dishes and cocktails, friendly service and buzzy atmosphere”. Joining the group’s existing sites in Peckham and at the National Theatre, the Soho site will boast a large outdoor terrace, 100 covers internally, and a large basement in the second phase of opening. Propel understands Forza Wine is focusing on “sure and steady” expansion, with a further Central London site in the pipeline for 2027. Last year, Forza Wine launched another pop-up concept, Forza Taps, at the National Theatre, and hired Adam Walford as chair.

 

HJUK names Karen Bosher as non-executive director: Hospitality Jobs UK (HJUK) has named Karen Bosher as its new non-executive director. Bosher has extensive experience in the industry as the former chair of Greene King’s Venture brand and was interim chief executive of Bootlegger Bars, where she remains a non-executive director. Bosher said: “Backed by a strong reputation, deep industry partnerships and a team that genuinely cares about both candidates and clients, HJUK is fast becoming the go-to talent platform in the sector. HJUK is on a sharp upward trajectory, driven by purpose, passion and a clear vision for the future. I’m joining at a key moment to support [chief executive] Dawn [Lawrence] and her brilliant team in scaling the business and shaping a bold, ambitious growth strategy that reflects the energy and dynamism of the industry we serve. The foundations are strong, the potential is huge, and this is exactly the right time for me to help support the future of hospitality recruitment with HJUK.” Lawrence added: “With both Karen and Ian Burke’s collective experience, ambition and drive now on our advisory board as non-executive directors, we’re sending a powerful message: we are committed to transforming how hospitality is perceived by retaining talent, attracting new talent and showcasing the career opportunities within the sector. At the same time, we’re accelerating our growth to become the definitive hospitality job board and trusted talent partner, driving innovation and excellence across the industry while delivering world-class service to our clients.”

 

Leon launches autumn menu with new breakfast and bowls ranges: Natural fast food brand Leon has launched its autumn menu, including new breakfast and bowls ranges. Leon’s new big breakfast sandos are priced at £5.99 and each contain 35g of protein. Flavours include Korean chicken and egg, and halloumi, egg and avocado. The Bowl’d range sees Leon take its rice boxes “to the next level” – ranging from £6.99 to £8.99 and each containing between 23g and 28g of protein. Flavours include alioli chicken, paprika chicken and firecracker zhoug, Moroccan meatballs, supergreen falafel, and peanut satay chicken. There are also new side dishes, including cheddar and black pepper mac bites (£3.79), Caesar ‘slaw (£2.89), spicy firecracker chicken mezze (£4.29) and triple choc-a-lot cookie (£2.99). Drinks-wise, Leon’s honeycomb range is back “by popular demand”, featuring the honeycomb latte (£4.50), iced honeycomb latte (£4.50) and honeycomb hot chocolate (£4.75). 

 

Loungers continues Cosy Club brand evolution at Leeds site: Cosy Club, the Loungers-owned concept, has continued its brand evolution with the transformation of its site in Leeds. The Nick Collins-led group unveiled the 37-strong brand’s new look following the refurbishment of its site in Manchester in April and the launch of a new site in Reading in May. The third venue in the brand’s new evolution roll out is the restaurant in Leeds’ Albion Street, which originally opened in October 2014. The venue has been transformed into a “glamorous hotspot, where guests can come together to celebrate in the heart of the city”, and now includes “a vast fish tank wall complete with an aquatic Leeds cityscape”. Lucy Knowles, managing director at Cosy Club, said: “Following the successful relaunch of Cosy Club Manchester and the opening of Cosy Club Reading, it's fantastic seeing our new look rolled out here in Leeds. We have dialled up the glamour and really gone to town on luxurious detail, creating a beautifully curated space.” The company will open a Cosy Club in St Albans next October and a site in Swansea, early next year, both sporting the new look and branding.

 

Whitbread names new independent non-executive director: Whitbread has named Jonathan Howell as an independent non-executive director effective from 1 January 2026. Howell will also chair the audit committee. Howell is group chief financial officer of The Sage Group, a position he has held since 2018, and will step down from at the end of 2025. Prior to that, he was group chief financial officer of Close Brothers Group for ten years. Before that, he was group chief financial officer of The London Stock Exchange Group for nine years. Horst Baier, who has been serving as interim chair of the audit committee at Whitbread, will continue to serve on the board and remain a member of the audit committee. Chair Christine Hodgson said: “Jonathan has vast experience in both executive and non-executive roles in a variety of different companies. His international outlook and experience in technology and data-led businesses will be of great benefit to the Whitbread board as we continue to deliver on our key strategic priorities and five-year plan.”

North west fried chicken business set to make north east debut: North west fried chicken business Patterson’s is set to make its north east debut. Patterson’s was founded in 2015 and currently has two Liverpool locations – at Blackstock Market and The OG – as well as sites at Manchester’s Freight Island and Warrington’s Market Hall. Patterson’s has now secured a place at Stack Newcastle, the latest venue from leisure venue operator Stack, which will open this autumn in the city’s Worswick Chambers. The building is spread across three floors and will comprise a mix of eight bars, street food operators, competitive socialising and live entertainment. Dec Carr, operations director at Pattersons, said: “We’ve been operating successfully around the north west for the past ten years and have recently opened further outlets in Manchester and Warrington. We were looking at other areas, and one of our managers, who is originally from Gateshead, mentioned Stack. We visited a number of the sites and were really impressed and thought they would be a perfect fit for us.” Other confirmed traders at Worswick Chambers include a regional debut for The Cheesy Pig, which offers a range of pulled pork street food and has been a hit at Stack Lincoln, as well as Greek gyros from Acropolis, smash burgers from Brack Burger, stone baked pizzas from Zza Pizzeria, bao bun concept Bao Down, grilled cheese sandwich concept  We Are Melt and Mexican-inspired La Cocina Mexicano. Stack currently operates sites in Lincoln, Seaburn, Middlesbrough and St James’ Stack – in collaboration with Newcastle United – while its pipeline includes sites in Leeds, Manchester, Sheffield, Carlisle, Durham, Bishop Auckland, Whitley Bay and Northampton. Last month, Stack secured further investment to support its plans to roll out nationwide, through a bespoke growth credit facility from Westbrooke Alternative Asset Management UK.

Pizzarova secures fifth site: Bristol sourdough pizza business Pizzarova is set to open a fifth restaurant. Pizzarova began life in 2013, operating out the back of a Land Rover fitted with a pizza oven, serving pizzas at festivals and in villages. Since then, co-founders Alex Corbett and Jack Lander have opened permanent bases in Park Street, Gloucester Road, North Street and Whiteladies Road in the city. In an interview with Insider Media, Lander said a fifth site is also set to open by the end of the year, although the location has not yet been confirmed. Lander said: “I think our overall ethos to growing the business is sustainability – not in an environmental sense, but in a sense of having a healthy level of ambition and kaizen (the Japanese concept of achieving significant results through cumulative small improvements) within the team and the product and the business. Evolution rather than revolution. You don’t have to reinvent yourself to stay relevant and to keep going.” On the concept’s origins, he added: “I had run restaurants for other people for six or seven years, that was how I got into hospitality originally. I loved hospitality as a whole, but then I started to really hit on the individual parts that I didn’t love so much, and whether there was a reason it was done that way. One of the parts that didn’t work was the separation between chefs and front-of-house. We wanted to try and create a concept where there wasn’t that division between people cooking and the people serving. The reality is you can bring that all into one place, so that you have this complete togetherness as well.”