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Exclusive – Megan’s undertakes leadership reshuffle, Bridget Lambert promoted to MD: Megan’s, the all-day, neighbourhood restaurant concept, has reshuffled its senior leadership team, with Bridget Lambert promoted to managing director of the 20-strong business. Lambert, formerly of ETM Group and Livelyhood Pub Group, joined Megan’s in summer 2023 and has been promoted from operations director to managing director, which the business said reflected “her pivotal role in helping the business scale while protecting what makes Megan’s special”. The business said that since joining the group, Lambert has overseen operations across the estate, leading new site openings and driving performance, with a “laser focus on team culture and guest experience”. Megan’s has also welcomed two new senior hires to support the business through its next stage of growth. Parisa Mousavi joins as finance director, bringing “extensive experience across multi-site hospitality businesses in private equity-backed and plc environments”, including roles at Nightcap and D&D London. Meanwhile, Megan’s confirmed Jay James, formerly of Pret A Manger, Prezzo and Rosa’s Thai, has joined as marketing and sales director. Megan’s said James will lead its marketing and sales strategy, with a focus on building affinity and “ensuring Megan’s is genuinely loved by the local communities it serves”. The changes come as the business gears up to open a new restaurant in Windsor in early February. The company, which said it had several new sites in the pipeline, has also exchanged on future sites in Oxford and Cambridge. On the former, Megan’s will open on the ex-The Real Greek site at 24-26 George Street. Lambert said: “Megan’s has always been a really special place, and I feel incredibly proud to be leading the business into its next chapter. The high street is a tough place to be right now, but as long as we stay focused on the right things; looking after our teams, delivering game-changing hospitality, building real loyalty with our guests and keeping our sense of humour, the future’s really bright.” With a strengthened leadership team in place and further openings ahead, Lambert said the changes reflect a “positive step forward” as the business continues “to grow carefully and confidently, with people, culture and old school hospitality at its heart”.

Industry News:

Propel 500 report – ‘value judgements key to 2026 success’: As prices rise faster than general inflation, consumers will be increasingly focused on value this year, reports Mark Bentley, business development director at HDI. Bentley was writing in Propel 500 – 2026, the sector-leading report covering the top 500 hospitality companies in the UK. The consequence of higher pricing, Bentley said, was that consumers would be “less forgiving if what they receive does not justify what they pay”. He added: “The businesses that succeed will be those that combine a clear proposition, disciplined pricing, a deep understanding of their customers and local markets, and brilliant execution.” The 45,000-word report includes exclusive analysis to provide a full understanding of the market's dynamics, as the top companies in the sector shift position after a challenging year. Mark Wingett reviews the mergers and acquisitions changing the shape of the Top 500 as size increasingly matters, while Katherine Doggrell examines the key developments in UK hotels and look into one of the sector’s brightest lights; experiential leisure. Tim Street dissects the UK’s rapidly developing franchise market. while Meaningful Vision founder Maria Vanifatova analyses the latest trends in the quick service restaurant market. Propel 500 – 2026 is now available free to Premium Club subscribers. The report will be available to non-Premium Club subscribers for £595 plus VAT. 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.

Pho marketing director Libby Andrews among speakers at 2026 Restaurant Marketer & Innovator European Summit, open for bookings: Libby Andrews, marketing director at Pho, the Vietnamese restaurant group led by Pat Marrinan and backed by TriSpan, will be among the speakers at the 2026 Restaurant Marketer & Innovator European Summit. Andrews will share her first-hand experience of guiding the brand from just three sites to 50. She will also reveal how Pho has pivoted at key stages of growth, adapted to shifts in ownership style and evolved its brand and marketing to stay fresh, relevant and distinctive at scale. Restaurant Marketer & Innovator European Summit 2026 is returning for its eighth edition. The conference has doubled in size this year with content occupying two stages on both days – there are more than 500 company founders and chief executives, marketers and technology executives registered to attend. Bookings are open for the two-day conference, taking place on 20 and 21 January at Hilton Bankside in London. This new, bigger venue allows for a dual-stage format, meaning more content than ever before. The conference will focus on technology, marcomms strategies, proposition, brand building, the latest market insights, digital developments and diversification of revenue streams. It is designed for customer focused chief executives, senior marketers, technology and innovation teams, as well as investors wanting to better understand the latest marketing, technology, innovation and development opportunities to build market share and grow. For the full speaker schedule, click here. A one-day ticket for operators is £320 plus VAT while a two-day ticket is £575 plus VAT. Supplier tickets are £950 plus VAT for the two days. Propel Premium Club subscribers receive a 20% discount. To book, email: rmi@propelinfo.com.

UKHospitality – sector could lose six venues every day in 2026 without business rates solution: New modelling from UKHospitality shows that six sector venues could close every day in 2026 without a solution to the current business rates crisis. The trade body’s analysis shows 963 restaurants, 574 hotels and 540 pubs would face closure this year – more than 2,000 in total – if the government doesn’t introduce a hospitality-wide solution to avert significant business rates increases in April. Currently, the average hotel will see its business rates increase by £28,900 from April and by £205,200 in total over the next three years – an increase of 115%. The average pub will see its rates increase 15% in April – an extra £1,400 – and by 76% over the next three years – an increase of £12,900. UKHospitality is calling for the government to increase the business rates discount for hospitality properties from 5p to 20p, the maximum permitted in law. The trade body said this would be crucial to Downing Street delivering its manifesto commitment to level the playing field between the high street and online giants. UKHospitality chair Kate Nicholls said: “Staggering increases to business rates will affect the entire hospitality sector and without a hospitality-wide solution, we will see significant business closures. Thousands of venues, particularly neighbourhood restaurants and local hotels, will be forced to close for good as a result of the significant rates rises they’re facing. This is yet another blow to a hospitality sector that bears the highest tax burden in the economy and has already been disproportionately burdened by increases to national insurance contributions, wages, energy and other inputs. Hospitality is one of the nation’s biggest employers and has an incredible potential to grow and create jobs, but the money coming in the front door is simply not enough to offset the rocketing costs of doing business. All of this undermines the government’s objectives to grow the economy and help more people back into work. We need a hospitality-wide solution that averts damaging business rates hikes in April. The government needs to implement the maximum possible 20p discount to the multiplier for all hospitality properties.”

Business secretary – ‘we didn’t have all the facts on pub tax rises’: Ministers were not in possession of all the facts about looming increases in business rates for pubs at the time of the Budget, business secretary Peter Kyle has admitted. Kyle said the government “didn’t have access” to information about a planned revaluation of tax levels facing hospitality firms when chancellor Rachel Reeves delivered her Budget in November. Ministers are preparing to announce a climbdown this week amid fears that pubs have been left on the brink of bankruptcy. Kyle told Times Radio: “Just to be really clear about what happened and didn’t happen. During the Budget, we actually lowered the overall rate for business rates, but an independent reviewer then reviewed the rate valuation of each property. We didn’t have access to that information before making these decisions.” Treasury sources have suggested the bailout worth about £300m will only be for pubs, despite the impact the new valuations will have on other hospitality businesses, including restaurants, hotels and live entertainment venues. Kyle said the government had been in “listening mode” and insisted that he “engaged fulsomely right the way through” with the sector. He defended his department’s role in the fiasco, saying that Budget preparations were “really collegiate” with “lots of vigorous conversations” where he had been lobbying for businesses’ interests. Kyle said pubs are in a “very, very unique position deep down into communities” and said an announcement would be made in due course.

Nutritics secures investment from Kester: Food management software business Nutritics has secured investment from Kester, a sector focused private equity firm. Nutritics represents Kester’s first investment from its latest fund, Kester Capital IV, which recently held its first and final close at its hard cap of £425m. It builds on Kester’s strategy of investing in high-growth, high-potential companies in the technology and life sciences sectors. Nutritics chief executive Stephen Nolan said: “Finding the right partner was critical for us and Kester’s deep sector experience and track record, coupled with their understanding of our business, culture and potential, set them apart from other investors. We are excited about partnering with them for the next phase of our growth.” Kester managing partner Adam Maidment added: “Nutritics is an exceptional business that operates in a large market, underpinned by long-term regulatory tailwinds. We are delighted to be partnering with them to support Nutritics in realising its full potential.”

Company News:

Exclusive – Mission Mars posts record revenues over the festive period: Mission Mars, the owners of the Albert’s Schloss bar business and Rudy’s Pizza Napoletana brand, posted record revenue of £36.2m in the three months to 28 December 2025, up 13% on the previous year, while group like-for-like sales were up 6% in the five weeks to 4 January 2026. The company said during the quarter to 28 December 2025, site records were broken across the majority of venues. Revenue in this period was boosted by an additional eight Rudy’s sites and continued strong like-for-like performance at Albert’s Schloss in London’s Soho. In the five-week festive trading period, the company said that overall, Rudy’s revenue grew by 24%, driven by organic growth and new venues performing strongly. Its 26 pizzerias delivered 6% like-for-like revenue growth. The company said that its four Albert’s Schloss venues saw revenue grow on a like-for-like basis by 8% to £7.7m for the same five-week period. Roy Ellis, chief executive of Mission Mars, said: “The first quarter is always our most important trading period and sets the tone and expectation for the year ahead. I’m delighted that both brands delivered further growth on strong results in the previous year and traded ahead of their competitive sets according to the CGA RSM Hospitality Business Tracker. Trading across the five weeks of Christmas accelerated. I was particularly pleased to see strong like-for-like growth in our oldest Albert’s Schloss, Manchester, and our newest Albert’s Schloss in Soho, London. Our teams not only delivered record revenues but also record levels of net promoter scores and our internal guest experience rating. We work hard to encourage great service, so these results are particularly pleasing. Both Albert’s Schloss and Rudy’s turned ten years old in 2025, and it was great to see the mature venues contributing positively to like-for-like growth. While the current trading environment remains extremely challenging, we are confident we are well positioned to navigate a successful future. We have two of the strongest hospitality brands in the UK and a highly engaged, professional team. We will continue to focus on building a world-class hospitality business in 2026 and beyond.” Last October, Propel revealed that Mission Mars had hired advisors at Houlihan Lokey to assess its funding options for its next stage of growth, which could include the exit of current backer Business Growth Fund.

TGI Fridays unveils vision to become global casual dining leader: TGI Fridays has unveiled a its new global growth vision to make the brand the “most celebratory, craveable brand in casual dining”. The company, which operates nearly 400 restaurants in over 40 countries, said that through its “1-2-3 Strategic Vision,” it is “charting a dynamic path to global sector leadership”, targeting more than 1,000 units and $2bn in annual revenue by 2030. TGI Fridays plans to grow through a variety of formats, including airport locations, inside hotels and traditional full-service units. It also plans to strengthen its franchisee profitability through better support and partnership. The business also said it is focused on investing more in leadership development, training and additional performance initiatives. The strategy will be spearheaded by Phil Broad, who recently was appointed president of the global TGI Fridays brand after joining the team as president of international franchising last April. “TGI Fridays pioneered the casual bar and grill category and continues to introduce Americana culture to millions around the world,” Ray Blanchette, chief executive of TGI Fridays, said. “Our focus as we accelerate our growth is to resonate with the next generation of consumers while preserving the classic Americana feel and signature experience that has made the brand beloved in more than 40 countries. Through these strategic pillars, we honour the heritage of the Fridays brand while appealing to today’s guests who crave bold flavours, high-energy experiences, and reasons to celebrate every day.” The company behind TGI Fridays UK is expected to finalise an insolvency plan for the 49-strong business this week, which could see up to 20 sites close.

Pret A Manger launches new January menu: Pret A Manger will launch its new revamped January menu today (Tuesday, 13 January), which features six half baguettes, starting from £1.99. The menu also includes new soups, a new hot wrap and a new porridge option, plus three seasonal barista-prepared drinks. The company said the additions have been “carefully crafted, with many inspired by international flavours or Pret customer favourites”. Pret is also taking inspiration from its US menu. The Big Apple Bowl, a US favourite which became the best-selling yoghurt when it launched in the UK in January 2024, has inspired two new hot products – the apple and cinnamon porridge topper and the limited-edition apple cinnamon latte. Anna Tebbs-Crump, head of food and registered nutritionist at Pret A Manger, said: “This January menu is all about responding to what our customers are telling us they want more of – warming food, exciting flavours and great value. From £1.99 half baguettes and internationally inspired soups and hot wraps to seasonal apple-cinnamon flavours, we’ve used customer insight to guide every decision.”

Notto co-founders acquire west London artisan bakery: Phil Howard and Julian Dyer, co-founders of pasta bar concept Notto, have acquired west London artisan bakery Little Sourdough Kitchen. The venue, in Munster Road in Fulham, is entering a new chapter after operating for the past eight years and will reopen later this month. Little Sourdough Kitchen’s on-site leadership team will be led by Anna Konig, who previously worked with Howard at Elystan Street, and Ben Costello, who joins from Farro Bakery in Bristol. The original team has been retained in full and the core menu preserved, alongside new additions and refinements. Dyer, who lives locally, has been visiting Little Sourdough Kitchen for years, and said conversations with the previous owner began initially around producing more focaccia for Notto. When it became clear the owner was planning a return to Italy and looking to sell, it seemed too good an opportunity to let go. Dyer said: “It was already an excellent bakery, that was the point. This wasn’t about coming in and changing something, it was about protecting it, supporting it and helping it develop and expand.” Little Sourdough Kitchen remains firmly an artisan bakery focused on a small-batch bread and pastry offering. Howard and Dyer opened their third Notto site just before Christmas, at 1 Broadgate in the City. Called Notto to Go, it offers a smaller, more grab-and-go version of the concept – which, if successful, will be the company’s prime rollout model going forward.

Heineken CEO Dolf van den Brink to step down: Heineken’s chief executive Dolf van den Brink is to step down after nearly six years in charge of the Amstel and Birra Moretti brewer. The company said that Van den Brink would leave the company at the end of May. Heineken has commenced a search for a successor, while Van den Brink has agreed to stay with the business in an advisory role for eight months as part of a transition period, starting 1 June. “After six years as chief executive, and more than 28 years at Heineken, I believe this is the right moment to transition leadership as the company prepares for the next phase of the EverGreen strategy,” Van den Brink said. “The past years have been marked by significant change as Heineken progressed through its transformation and has now reached a stage where a transition in leadership will best serve the company in further executing its long-term ambitions.” The announcement follows Heineken warning last October that its profits for the year would come in at the lower end of expectations after volumes declined in the third quarter. The group said it would now focus on five key brands in 17 global markets as part of its updated five-year growth strategy.

Spinners secures Chester site: Spinners, the competitive socialising concept that last summer secured £4m in new investment, is to open a new site later this spring, in Chester. The company, of which Richard Morris, the former chief executive of Tortilla, is chairman, will open on the former Poundland site on Frodsham Street, with games including duckpin bowling, electric darts, interactive golf lanes and its own ‘clayshot’ game. Last June the three-strong Spinners secured £4m in new investment from Gresham House Ventures. The business opened its first site in Reading in 2021 and also operates sites in Plymouth and Solihull. Jamie Bylett, founder and director at Spinners, told Propel last summer the business plans to get to double figures over the next few years and create a “truly national brand”.

Randalls owner acquires Jersey-based restaurant group JPRestaurants: CI Hospitality, the investment consortium that last year acquired Randalls Group of Guernsey, has agreed to buy JPRestaurants, one of Jersey’s “most established hospitality businesses”, for an undisclosed sum. JPRestaurants runs the Banjo, Oyster Box and Jersey Crab Shack venues on Jersey and said it would continue to operate them as normal throughout the change of ownership. Brian O’Mahoney, head of corporate finance at Ravenscroft Capital, owners of CI Hospitality, said JPRestaurants had “a strong identity and deep roots in the local community”. He said: “Our approach is to invest in great brands and talented teams, not to dilute what already works. We see enormous potential in Banjo, Oyster Box, and Jersey Crab Shack; and we’re excited to support the business with investment, strategic insight and long-term commitment, while preserving the individuality that makes each venue special.” JPRestaurants managing director Robert Jones said he would remain the company’s “only other shareholder” and that he would retain a “significant” stake. “In 2027, we will have been delighting islanders and visitors for 80 years and this new partnership brings a real opportunity to build on that legacy,” he said. “The investment will help us adapt to Jersey’s dynamic restaurant scene and ensure we continue creating the experiences that our customers value most.” Last March, a new consortium of local investors brought together by Ravenscroft Capital acquired Randalls Group of Guernsey, which owns and manages more than 20 pubs, restaurants, hotels and shops across the Channel Islands, for an undisclosed sum, under the CI Hospitality umbrella.

Yotel makes three key leadership promotions as it targets having 100 hotels open worldwide by 2030: Yotel, the budget accommodation brand launched by YO! founder Simon Woodroffe, has made three key leadership promotions as it targets having 100 hotels open worldwide by 2030. The company currently has 23 operating hotels across 16 cities and airports, with 11 additional properties set to open in the next 24 months – with upcoming openings in Bangkok, Kuala Lumpur, Lisbon, Athens and Belfast. To help deliver these ambitious growth plans, Yotel has promoted Rohan Thakkar, who has been with the business since 2014, to chief development and strategy officer. His broadened remit now includes strategic leadership, shaping Yotel’s long-term commercial and development strategy, aligning initiatives across PR, marketing and new ventures and driving coordination across teams. Mark Henderson, who joined Yotel in 2018, has also been promoted to senior vice president design and construction. He will assume responsibility for capital expenditure and renovations, lead the evolution of Yotel’s room product and support the company’s new ventures and product lines. Finally, Olivia Donnan, who has been with the business since 2022, has been promoted to senior vice president brand, culture and growth. She will help strengthen brand advocacy, shape the evolution of Yotel’s guest experience and ensure performance, culture and brand perception advance together. Phil Andreopoulos, who joined as chief executive in September, said: “Since joining Yotel three months ago, one of the first things that struck me was the exceptional talent already within the organisation. I wanted to build a culture that recognises and elevates the expertise of our own teams. With our strengthened senior leadership team now in place, we are well positioned to deliver on our long-term ambitions.”

Trampoline and soft play company Wonderworld hit by exceptional costs: Wonderworld, the trampoline and soft play company, has reported turnover fell by 7% to £10,512,525 in the year ended 31 March 2025. It fell to a loss before tax of £472,849 compared to a pre-tax profit of £516,215 the year before. The company stated: “Cost pressures, particularly around payroll costs, with a 10% minimum wage increase, combined with difficult macro-economic conditions, had an impact on footfall and margins across the sector. Additionally, a number on one-off events impacted. These included costs of circa £175,000 settling a long-running legal dispute, conclusion of multiple rent and building insurance reviews across sites in Edinburgh, Glasgow and Kilbride, which has added one-off costs of circa £500,000 and an ongoing rates review at the Wester Hailes site which, if successful, will reduce costs by circa £150,000. In total, if these exceptional costs of £825,000 would be needed to be added to give a representative view of future profitability. Once added back in 2025, this would result in an underlying Ebitda of £1.39m for the year.”

Ottolenghi co-founder secures second site for Taiwanese noodle bar concept, hints at more: Noam Bar-Chang, co-founder of London restaurant and deli operator Ottolenghi, has secured a second site for his Taiwanese noodle bar concept, Kung Fu Mama, in Canary Wharf. Bar-Chang partnered with Chris Hsu, who is behind Taiwanese noodle brand Kung Fu Mama Retail, to open the debut site under the concept last April, in Covent Garden. The pair said that the new site, which will open at Jubilee Place in the first quarter, follows the success of the brand’s debut Covent Garden site and marks another step in the growing momentum behind Taiwanese cuisine in London. Bar-Chang told Propel: “We have been deeply encouraged by the warm response from consumers, who immediately recognised the uniqueness of our offering and repaid it with remarkable loyalty. Thanks to a simple and robust operating model, we are now poised for further expansion in London. London's enthusiasm for Taiwanese food has exceeded all our expectations, and we're excited to bring our contemporary take on these flavours to Canary Wharf in early 2026. Chris and I set out to create food that is high-quality, nutrient-dense, joyful and full of character — dishes we’d happily serve to our own families — and we’re proud to see this vision resonating with Londoners. This second opening feels like an important step in putting Taiwanese cuisine more firmly on the UK culinary map.” Hsu added: “Kung Fu Mama Retail introduced sun-dried noodles to the UK for the first time, and it has been amazing to watch people fall in love with them. Expanding the restaurant concept to Canary Wharf allows us to show even more diners how versatile and flavour-packed these noodles can be. We're thrilled to bring more of Taiwan's street food culture to London in 2026.”

Thwaites non-executive director Andrew Stothart steps down: Andrew Stothert has stepped down as a non-executive director at north west brewer and retailer Daniel Thwaites. Stothert, who is also a founding partner and chief executive of management consultancy Brand Vista, has been on the company’s board since 2019. Chairman Rick Bailey said: “Andrew has made a tremendous contribution during his seven years with the company and has been part of the family. We are sad to see him leave us and wish him well for the future.” At the end of last year, Daniel Thwaites reported turnover for the six months to 30 September 2025 was up 5% to £66.7m (2024: £63.5m). Operating profit grew to £10.1m (2024: £9.4m) while pre-tax profit was up to £8.3m (2024: £7.6m).

Two Michelin-starred chef Aktar Islam to make London debut this spring: Two Michelin-starred chef Aktar Islam is to make his London debut later this spring, with the opening of Oudh 1722 in Borough. Best known as the chef behind Birmingham’s two Michelin-starred Opheem – one of only two Indian restaurants in the UK, and four worldwide, to hold the distinction – the new opening will focus on Awadhi cuisine, a historic style shaped in the royal courts of northern India. Named after the Awadhi region and a year that nods to the roots of its cuisine, Oudh 1722 will be set across three floors of a listed Victorian building in Borough. The restaurant will present Islam’s interpretation of Awadhi cooking, originating in Lucknow – long regarded as one of India’s great culinary centres. Islam said: “Awadhi cuisine represents a rich culinary tradition I have always deeply respected, yet one rarely seen in its authentic form here in the UK. With Oudh 1722, the intention is to bring the flavours of Awadh to London, drawing on the techniques, generosity and sense of hospitality that defined the Nawabi courts of Lucknow.”

Scottish hotel and leisure resort secures new £6m bank facility after returning to profit: Scottish hotel and leisure resort Auchrannie has secured a new £6m bank facility after returning to profit. The company posted a pre-tax profit of £121,164 for the year ending 31 March 2025 compared with a loss of £474,003 in the prior year. Revenue rose 1.6% to £10,418,511 compared with £10,256,633 the previous year. The company’s term loan was due for renewal shortly after the year end, and a new £6m facility was agreed on 27 November 2025, with a five-year term. In her report accompanying the accounts, director Linda May Johnston stated: “Despite challenging trading conditions, this year has seen a turnaround in results for Auchrannie. There has been a modest increase in turnover but due to carefully managing costs, there has been a significant increase in profitability. The company has been able to resume its refurbishment programme, with the refurbishment of ten rooms within the house hotel. These were completed within the last quarter of the financial year.” Government grants of £2,939 were received (2024: £44,555). A dividend of £106,959 was paid (2024: £75,000).

Hofmeister reports 30% year on year growth in fourth quarter, secures logistics deal with Kingfisher Drinks: Hofmeister Brewing Company has reported 30% year on year growth in the fourth quarter of its financial year and secured a logistics deal with Kingfisher Drinks. The brand has appointed Kingfisher as its national logistics partner, which it said completes its transition to a fully independent supply chain. It follows the filing of a notice of intention to appoint administrators by former distributor Keystone Brewing Group and ensures Hofmeister retains full control over its route to market. Chief executive Spencer Chambers said: “We have seen an incredible start to 2026. The market data is clear: beer drinkers are moving away from mass-produced ‘fake’ world lagers and demanding the real thing. We refused to let our momentum be stalled by the challenges of a third-party distributor. We are back in the driving seat as a fully independent business, and we have selected Kingfisher Drinks to provide the scale and operational excellence needed.” Propel reported in November that Keystone, the brewing operation also behind North Brew Co, Four Pure and Magic Rock and backed by investment firm Breal Group, was on the verge of collapse as it grappled with surging costs and waning consumer confidence. The company later said that it is “still brewing” and filed an intention to appoint administrators as a “protective measure” while it looks to secure new investment or explore a potential sale.

Former The Dorchester executive pastry chef to launch new Soho bakery: Former The Dorchester executive pastry chef Michael Kwan will this week launch a new bakery in London’s Soho. Kwan, who has also worked at The Fat Duck, Laduree and Hakkasan, will open Onsu at 55a Dean Street on Thursday, 15 January. It will offer a variety of breads and patisserie inspired by Asian flavours, such as a salted egg yolk mille feuille, an oolong and milk chocolate tart, seaweed croissants, black truffle toast and a wagyu beef curry bun. Drinks will include the viral Shanghai trend of Minus 86°C Coffee, featuring hot espresso poured over milk in a glass that’s been pre-frozen to that precise temperature, reports Hot Dinners.

Italian-born chef Dara Klein preparing to launch for permanent London home for her trattoria concept: Italian-born chef Dara Klein has confirmed an opening date the permanent London home for her Tiella Trattoria concept, in partnership with Ry Jessup, co-founder of both Homeslice and The Plimsoll in Finsbury Park. Tiella Trattoria & Bar will open at 109 Columbia Road on Wednesday, 21 January, for Klein’s first bricks and mortar restaurant. Klein and Jessup are childhood family friends who have reunited through London’s hospitality scene, with Jessup joining as co-owner and general manager. The restaurant marks a new chapter for Klein, following her residency at The Compton Arms in Islington. Set within a 175-year-old former Victorian pub, it will feature a 15-seat bar and a 30-cover dining room connected by an open kitchen, and in the warmer months, a front terrace seating 20 guests. Sample dishes include Chicken Milanese with green apple, celery, fennel, creme fraiche and fresh herbs, and bay leaf panna cotta with blood oranges. The wine list is being created in partnership with Dara’s father, Richard Klein of Artigiano Imports, while there will be three beers on tap and a short, seasonal cocktail list.

Welsh chef reopens his Michelin Guide-rated restaurant: Welsh chef Tom Simmons has reopened his Michelin Guide-rated restaurant in Cardiff, Thomas by Tom Simmons. Simmons, a MasterChef: The Professionals contestant in 2011, has relaunched the site, which was awarded three AA rosettes in 2024, as Thomas, The Brasserie. The chef, who previously ran Tom Simmons, Tower Bridge in London before returning to Wales, has reinvented the venue from fine dining into a more accessible brasserie concept, designed to reflect changing dining trends. The Brasserie offers a fixed menu alongside daily specials that celebrate the very best seasonal produce and champions premium local ingredients, high-quality cooking and approachable pricing. Dishes include short rib and suet pudding served with baked potato mash and beef jus, Welsh lamb saddle with ratatouille, olives and capers, and Potato Agnolotti with Parmesan, romesco and hazelnut. There is also a daily specials menu, which includes sausage and mash, beef wellington and steak frites as well as a selection of desserts, drinks and appetisers. Simmons said: “Thomas has always been incredibly special to us and to our guests, but we felt the time was right to evolve. The restaurant has been seen as one of Cardiff’s more refined dining destinations, and while we’re proud of that, Thomas, The Brasserie is about opening things up and making great food more accessible, while still delivering the quality and attention to detail we’re known for. It’s a reflection of how people want to dine now.” Simmons is also launching Lofft – a new intimate chef’s table dining experience where customers can watch and taste dishes being made first-hand. Located upstairs at The Brasserie, Lofft will open next month and will be headed up by general manager Adam Day and executive chef Tom Peters. At the end of last year, Simmons opened a fifth site for his bakery concept Ground, in Cardiff’s Whitchurch.

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