Premium Club subscribers to receive updated searchable and segmented New Openings Database on Friday: The next Propel New Openings Database will be sent to Premium Club subscribers on Friday (1 May), at 12pm. The database will show the details of 133 site openings, including which company has opened a site or its plans to open one in the future. The database will have details on what type of site it is and its location, and there will also be a website link to the businesses. The database is published monthly, and Premium Club subscribers will also receive an 8,977-word report on the 136 new additions to the database. It is segmented into seven categories – cafe bakery, casual dining, experiential leisure, fine dining, hotels, pubs and bars, and quick service restaurants (QSR) – making it even easier for users to search. The database includes new openings in the QSR sector such as Korean street food concept Bunsik heading to Southampton, Dutch smash burger brand Fat Phill’s launching in London’s Broadway Market, and Doner Shack, the Berlin fast casual kebab brand, with a new Glasgow opening. Premium Club subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the Multi-Site Database, the UK Food and Beverage Franchisor Database, the UK Food and Beverage Franchisee Database and the Who’s Who of UK Hospitality. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events 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 chief operating officer – editorial, 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 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. A new Premium Unlimited Plus option, which costs £1,995 plus VAT per annum, has some amazing additional benefits including four free tickets to Propel’s paid-for conferences – Excellence in Pub & Bar (19 May), Operational Excellence (9 July) and Talent & Training (15 October) – and the opportunity to run one free sponsored message or situation vacant notice during the year on the newsletter. Email kai.kirkman@propelinfo.com today to sign up.

 

Immersive food concept combining dining and gameplay to launch in Manchester: An immersive food concept combining dining and gameplay is launching in Manchester. Food Escapes brings together puzzle-solving and curated dining experiences across multiple locations in the city. Founded by Manchester entrepreneur Aaron Winsloe, the former managing director of Myprotein UK at The Hut Group, the concept invites participants to follow a trail of clues delivered via WhatsApp, unlocking access to a series of hidden dining venues. Each stage leads to a new location, where guests are served a dish as part of the experience. The initiative has been developed in partnership with independent eateries, including Mackie Mayor, House of Social and Hello Oriental, helping to drive footfall across key districts such as the Northern Quarter, Chinatown and Ancoats. Designed to appeal to both consumers and corporate groups, the format includes themed routes and a competitive element, with participants racing to complete challenges and climb leaderboards. Winsloe said: “Food Escapes is about creating something you simply cannot replicate digitally or with artificial intelligence; an experience that’s immersive, hands-on and brings people together in a genuinely fun and interactive way. It’s a concept shaped by my background in e-commerce combined with my love of international cuisine and geocaching. Bringing those elements together felt like a natural way to tap into the growing appetite for experience-led activities. I grew up surrounded by different cuisines and cultures, and Food Escapes is really a reflection of that – blending a love of global flavours with a sense of curiosity, discovery and adventure. Manchester has one of the most exciting and diverse food scenes in the UK, and we want to celebrate that by offering a completely new way to explore it.”

 

Job of the day: COREcruitment is working with a hospitality business in Brighton that is looking for a senior general manager. A COREcruitment spokesperson said: “This is a flagship site that requires a senior operator to take full ownership of the entire business. This role is about leading from the front, being the face of the business, and driving performance across all areas.” The salary is up to £95,000. For more information, email stuart@corecruitment.com.

 

Pret CEO – ‘no plans to pass on cost increases from Middle East conflict to customers, but they could feed through if disruption continues’: Pret A Manger chief executive Pano Christou has said there are no plans to pass cost increases relating to the ongoing conflict in the Middle East on to customers – but admitted they could feed through if the disruption continues. Christou told the BBC the brand is experiencing inflation from the US-Israel war with Iran but said there are currently no supply issues in the UK. He said with trucks bringing fresh produce to its 550 stores across the UK every day, Pret has been affected by the fuel price volatility of recent weeks, but it has no plans currently to pass the recent cost increases on to customers who “don’t have as much money and are looking more for value”. However, it’s possible they could have to feed through to customers if disruption continues, he said. “We are looking at how we can do everything within our control, to mitigate on costs, to protect our customers,” Christou added. Christou said while customers “really enjoy getting great value”, that doesn’t necessarily equate to the cheapest products. A case in hand is the brand’s £12.95 “Super Plates” salad range, which are larger and designed to be more filling and nutrient dense. They have proved popular, with Pret selling 40% more items than expected – with more sold at the end of the day than baguettes and sandwiches as people see them as a “very meaningful evening staple”. Christou said while Fridays are “definitely quieter”, he has seen “more and more” people coming into the office “more days of the week”, adding: “We think that might be a slow trend that continues. Will we see people back in five days a week? I don’t think so. But I’m a big believer in the external environment will continue to change and evolve, and chief executives have to continue evolving their businesses to serve the needs of the customer, whether they’re in the office or at home.” It comes as Pret today (Tuesday, 28 April) launches its new spring menu, including “the long-awaited arrival” of large-size barista-made drinks. These include new summer flavours such as iced green teas and iced green tea lemonades, hot or iced blueberry latte, and iced matcha lattes with blueberry or guava. The menu also now includes Protein Plates, a new Protein Pot (chicken and edamame), upgraded Super Plates (including the new Korean BBQ tofu) and two new salad bowls (miso chicken rice and butternut and hummus mezze).

Croatian seafood concept eyeing UK entry: Croatian seafood concept Fish Delish is eyeing an entry to the UK market, Propel has learned. Fish Delish was founded in Murter, Croatia, in 2020 by Stefano Petrovic and has grown to 13 sites in the country. Fish Delish offers fish-focused street food including “fish dogs”, burgers, kebabs, pastas and salads alongside drinks and cocktails. Fish Delish exhibited at this month’s International Franchise Show at London’s Excel, as it seeks partners with which to expand to the UK. The company said: “Fish Delish represents a modern and innovative concept of street food restaurant that prepares and serves dishes whose basic ingredient is fish and the exclusive and uncompromising condition is the quality of the ingredients. By continuously monitoring gastronomy trends, we have noticed the lack of this kind of offer on the market. The idea of Fish Delish brand was developed by a franchisor who used all his previously gained knowledge in the fish purchase and wholesale, enabling him to choose the best foods from a wide range of products, getting to analyse in detail the market, customer habits and trends. Based on his experience, the franchiser designed the Fish Delish brand, which in a short time became marketable among a wide range of satisfied customers, as a place for delicious, healthy and modern fish dishes.”

 

Black Sheep Coffee to ramp up Scottish presence with ten-plus new stores this year: Speciality coffee operator Black Sheep Coffee is set to ramp up its presence across Scotland with the launch of ten-plus stores this year. This latest expansion will take Black Sheep Coffee to more than 20 stores across Scotland, supporting nearly 300 jobs nationwide, with more opportunities created as the brand continues to grow. Black Sheep Coffee said it is building on strong roots in Glasgow and Edinburgh, expanding into towns including Ayr, Glenrothes, Stirling, Clydebank and Inverness with franchise partners. In Glasgow, franchisee Sur Coffee, led by Suhail Rehman and Tariq Din, transformed a former Odeon cinema in Renfrew Street, which had stood closed for nearly ten years, into a flagship destination for Black Sheep Coffee. Meanwhile, in Edinburgh’s Bruntsfield, Usman Mohammed brought new life to a long-vacant former Royal Bank of Scotland site. Founded by Eirik Holth and Gabriel Shohet, who both studied in Scotland, Black Sheep Coffee remains majority owned and led by its founders and management team, with no private equity or venture capital backing. The company currently has circa 115 UK locations plus ten overseas, in the UAE and US. The brand said last month it would open its first UK drive-thrus this year.

 

Parsons Bakery boosts profit as it cuts costs: Parsons Bakery, which operates 48 stores across the south west and Wales, has reported pre-tax profit increased to £704,456 for the year ending 31 December 2025 compared with £272,664 the year before as it cut sales costs by circa £700,000 and administrative expenses by circa £200,000. The company, which transitioned to employee ownership in April 2025, saw turnover dip to £14,296,481 from £14,681,435 the previous year. In their report accompanying the accounts, the directors stated: “In 2025, Parsons Bakery demonstrated resilient, stable performance, effectively navigating ongoing challenges reminiscent of those in 2024. The business continued to face increased costs across key categories and essential commodities. Despite these pressures, the board notes the company sustained robust operational results and achieved improved conversion rates. The most significant ongoing cost challenge remains the increase in the national living wage. April 2025 marked a pivotal moment in the company’s ownership structure, as Parsons Bakery transitioned to employee ownership under an employee ownership trust. This strategic development strengthens the company's enduring family heritage and is particularly fitting as Parsons Bakery approaches its centenary year. The board remains confident and highly optimistic about Parsons Bakery’s future.” 

 

Former McDonald’s head of national operations turned franchisee to open new restaurant in Morecambe: North west McDonald’s franchisee Blundell’s of Liverpool is preparing to open a new restaurant, in Morecambe. The 22-strong company, led by former McDonald’s head of national operations Mark Blundell, is set to open in a former Frankie & Benny’s unit, which closed in 2020, in the town’s Hilmore Way. The move will create around 70 jobs. Plans to turn the site into a Burger King drive-thru were shelved in 2024, reports The Lancaster Guardian. There is already one other McDonald’s in Morecambe, at Sunnyfield. In January, Propel reported that Blundell’s of Liverpool’s turnover rose marginally, by 0.26%, to £92,640,000 in the year to 31 March 2025 from £92,880,000 the year before. Profit before tax fell to £126,908 from £1,886,250 the year before.

 

London and south east Domino’s franchisee posts loss as turnover increases to record £23.9m: London and the south east Domino’s franchise Zaan Group has reported a pre-tax loss of £120,395 for the year ending 30 April 2025 compared with a profit of £4,564 the previous year as administration expenses increased by 9.9% to £15,705,828.Turnover increased 6.1% to a record £23,910,458 compared with £22,529,081 the year before. Director Babar Mumtaz said: “Sales remained steady across all franchise stores, demonstrating consistency in performance. Despite challenging market conditions, the company achieved its sales targets and maintained solid cash generation for another consecutive year. Gross profit held steady at around 65.6% versus 64.2% the year before. The company had net current assets of £3.30m and total net assets of £3.46m compared with £1.17m and £3.79m respectively the year before.” Dividends of £120,000 were paid – the same as the previous year. Founded in 2004, Zaan Group operates 14 Domino’s stores in London and the south east. In recent years, the group has expanded into Germany, with several openings in Bonn.

 

Dessert bar operator opens in Manchester, Leeds next up: Dessert bar operator Rassams Creamery has opened in Manchester, with Leeds next up. Rassams, founded in 2012 by Rassam Ali, has opened at 118-124 in Manchester’s Deansgate. This will be followed by a launch at Leeds’ White Rose shopping centre for its 12th UK site. Rassams also has a single overseas location, in Nairobi, Kenya. Ali said: “Deansgate, you absolutely blew us away. Our grand opening was something special. Manchester, you’ve just unlocked your new favourite dessert spot, and this is only the beginning. On to Leeds next.” In February, Propel revealed Ali had also launched a new healthy juice concept, Juice Way, with branches in Liverpool, Sheffield and Manchester.

 

Bear to open in Lincoln this summer: Coffee house, kitchen and bar business Bear will open a new site in Lincoln this summer. The company’s ninth location, and first in Lincolnshire, will take over the former Three Joes building in Lincoln’s Cornhill Quarter. Bear said the move to Lincoln “marks a natural expansion of our well-established presence in the East Midlands”, where it has “thriving locations in both Derby and Nottingham”. Co-founder Craig Bunting added: “Lincoln is a city with incredible energy, a rich history and a real sense of community – everything Bear is about. We are excited to be setting up home in the Cornhill Quarter, and we can’t wait to welcome our new Lincoln friends through our doors this summer.” Bunting previously said the company he founded with Michael Thorley has plans to grow to 30 sites by the end of the decade.

Gym brand Lifestyle Fitness returns to profit after realigning operational focus, current financial year started ‘positively’: Gym brand Lifestyle Fitness has reported a return to profit after realigning its operational focus and said its current financial year has started “positively”. The company, which operates 23 clubs across the UK, posted a pre-tax profit of £152,993 for the year ending 30 September 2025 compared with a loss of £843,463 the previous year after making a £600,000 profit on disposal of assets. EBITDA stood at £406,543 compared with £407,462 the year before. Turnover nudged up to £7,186,027 from £7,149,376 the previous year. Like-for-like member numbers grew 5%. Director Tim Curtis said: “During the year, the group realigned its operational focus to support its long-term strategic objectives. As part of this process, the group exited three commercial lease clubs and entered into three new education-related partnership agreements, which are aligned with the group’s strategy of working in collaboration with partners in the education sector. The financial year ending 2026 has started positively.” No dividend was paid (2024: nil).

Papas Group set to reopen Papas Fish and Chips in its former location in Whitby following Wendy’s closure: The Papas Group is set to reopen a Papas Fish and Chips store in its former location in Whitby following the closure of a Wendy’s there. Papas Group, which currently owns five Papas Fish and Chips stores across the north of England, previously operated one at 76-79 Baxtergate in Whitby until it closed in 2024. The site was taken over by Wendy’s franchisee Square Burgers, which operated a Wendy’s store there until it closed last month amid a relocation to a drive-thru “in the nearby area”. The Papas Group has now applied to open a Papas Fish and Chips in the premises once more, reports The York Press. Although it did not operate the Wendy’s in Whitby, Papas Group is itself a Wendy’s franchisee, with seven locations across the north of England. At the end of last year, Papas Group further diversified its portfolio when it signed a multi-site development agreement with JD Wetherspoon, to open 15 new franchise pubs. The first pub opened under the new deal was The Hykeham Manor, located in Gateway Park, Lincoln, on the site of a former Brewers Fayre. A further four sites are set to open – The New Moor Farm in Annitsford, The Hollybush Seam in Emersons Green in Bristol, plus sites in Stockton-on-Tees and Barnsley.

Scottish pub company Kingdom Taverns reports profit boost as it cuts costs: Scottish pub company Kingdom Taverns has reported pre-tax profit was up to £260,289 for the year ending 31 July 2025 compared with £110,608 the year before as the business cut its costs and administrative expenses by circa £400,000. Turnover nudged down slightly to £5,388,863 from £5,427,900 the previous year. Net assets increased to £4,139,754 from £3,944,748 the year before. No dividends were paid (2024: nil). Founded in 1991 and located in Fife, Kingdom Taverns has a tenanted estate of 21 pubs across Scotland.

Elangeni Hospitality Group founder opens debut site for new premium competitive socialising concept: Michael Pearson, founder of Elangeni Hospitality Group – owner of Mexican concept Benito’s and pizza-by-the-slice format, Slice by Dice – has opened the first Rocket Room – a new premium competitive socialising concept designed to integrate into established hospitality destinations rather than compete for large leisure units. Propel revealed last month that the first site under the new concept would open at Market Place Food Hall Leicester Square. It has now opened, taking over the second floor of the building, with the 120-capacity activity bar combining axe throwing, darts, shuffleboard and beer pong. Market Halls marketing director Holly Hilton said: “Rocket Room has officially opened at Market Place Food Halls Leicester Square, introducing an elevated social gaming experience in the heart of the West End. With axe throwing, darts, shuffleboard and beer pong, the space brings together competitive energy, great food, crafted drinks and views overlooking Leicester Square.” Propel understands that with investment secured to support expansion, Rocket Room has a confirmed pipeline of 15 sites targeted over the next two years and an ambition to reach 50 locations within five years across the UK and international markets. The investment came through a handful of individuals via the EIS scheme, while sites in Cardiff and Manchester are understood to be part of the concept’s opening pipeline.

Hotel group Sandman reports record UK turnover of £21.3m: Hotel group Sandman has reported UK turnover increased to a record £21,303,604 for the year ending 30 December 2024 compared with £15,713,743 the year before. Pre-tax profit was up to £3,186,930 from £2,369,860 the previous year. Occupancy levels were up to 81% from 75% in 2023 while average room rate nudged down to £81 from £83. “The increased performance has led to a stronger financial position, with net assets increasing to £8,758,408 (2023: £5,933,527),” director Mitchell Gaglardi said. “The company is optimistic on the future and continues to assess opportunities for new hotels to manage.” No dividends were paid (2023: nil). The company operates hotels in the UK under its Sandman Signature brand in Aberdeen, Gatwick, Newcastle, Glasgow and Sheffield. The company is also developing a 238-bedroom hotel at Edinburgh airport. Sandman also has sites in his home country of Canada and the US.

 

Basque cheesecake operator La Maritxu to open fourth site: Basque cheesecake operator La Maritxu is to open its fourth site in London. The business, which is led by founder Lucía Larragoiti Fisher, will next month open in Coal Drops Yard, King’s Cross. Founded in 2021 by husband-and-wife duo Ignacio and Lucia, La Maritxu will offer its Basque-style cheesecakes, with its signature burnt caramelised top. Alongside the classic, there will be a rotating selection of limited-edition flavours, as well as cheesecakes available by the slice and in four sizes including mini, medium, eight-inch and ten-inch whole cakes. To complement the cheesecakes, the new 14-cover La Maritxu will offer coffee, tea, chai, matcha and soft drinks.

 

East Midlands street food market concept Bustler reveals pan-Asian concept That Kick as first operator for new Derby site: East Midlands street food market concept Bustler has revealed pan-Asian street food business That Kick as the first operator for its new St James Yard development in Derby. That Kick was founded in 2023 by Richard Stevenson and Fleuri Paramita Aprianti, starting as a home-based operation in Derby before expanding into food halls in Birmingham, Sheffield and Coventry. The concept serves a pan-Asian menu drawing on cuisines from across east and south east Asia, including Indonesia, Malaysia, Japan, Vietnam, Thailand, China, Singapore, Korea and the Philippines. Bustler’s St James Yard scheme will comprise around 20 shipping containers arranged over two levels, hosting food traders, bars, independent retail and social spaces. Bustler has also taken on an adjacent building, which will be converted into a taproom and private hire venue featuring an independent brewery and craft drinks offering. Bustler managing director Olivia Pritchard said: “That Kick sets the tone for the kind of independent, quality-led businesses we want to bring to St James Yard, and we’re excited to start revealing more of the line-up.” Stevenson said returning to Derby was significant for the business and said: “We’ve had a great response when trading with Bustler before at its Nottingham site and we can’t wait to be part of the new site.” Bustler began as a street food market in Derby before expanding to open food halls in Derby and Nottingham.

 

Family-owned coffee shop concept opens third site, in Leeds: Family-owned coffee shop concept Maya’s has opened its third site, in Leeds. Founded in 2020 by Hattie, Charlie and Ed Harrries-Jones, and initially operating out of a converted horse box, the first Maya’s store opened in Turn Again Lane, Oxford, offering coffee and baked goods. This was followed by Maya’s London debut, at 83 Watling Street, close to St Paul’s Cathedral. Site number three has now opened – at 27 Albion Street in Leeds. A company spokesman said: “Leeds is the newest addition to Maya’s and our smallest space so far. Having only recently opened, it still feels fresh, with a new energy that comes from starting again in a different city. The scale may be more compact, but the intention remains the same, with a focus on quality, care and creating something that feels considered from the very beginning. It marks the next step for us, and an opportunity to build a new community in a place that is still just getting to know us.”

 

Perthshire operator opens new Ibiza-inspired riverside beach club restaurant: Perthshire operator Zsolt Balogh has opened a new Ibiza-inspired riverside beach club restaurant. Azura, located in Dunkeld, has taken over the venue that used to be The Boathouse, offering views over the River Tay. The adults-only venue, which has a two-tier “Mediterranean” outdoor area, is run by Balogh, who is also behind Atholl Arms Hotel and Z’s Bistro in the town. Balogh told The Courier he had spent £50,000 transforming the space, and that Azura can seat around 65 guests across the inside and outdoor area. The venue has a “premium” menu of drinks that includes champagne, wine and cocktails, while food options include charcuterie, caprese salad, niçoise salad and chicken Caesar Milanese.

 

Bedfordshire fried chicken concept opens third site: Bedfordshire fried chicken concept Chicken George has opened a third site. The family-run business, founded more than 40 years ago in Luton, offers award-winning wings, loaded fries and sides. The company, which has existing sites in Bedford and Hitchin, has now opened in a 2,586 square-foot former Pizza Hut unit at the Victoria Street entrance to The Maltings shopping centre in St Albans. Chicken George is owned by Chris Cheah and was founded by his father George Cheah Snr – the original Chicken George – whose early career saw him help to open some of KFC’s first restaurants outside London.

 

Work to transform five-star venue in London’s Mayfair into UK’s first St Regis hotel set to complete next month, trading ‘robust’ at Kensington site ahead of £280m sale: Work to transform the five-star The Westbury in London’s Mayfair into the UK’s first St Regis hotel is set to complete next month following a £200m refurbishment. The building, on the corner of Conduit Street and Bond Street, closed in 2023 after owner Cola Group agreed a deal with Marriott International. Having originally been scheduled to open in December 2024, the delayed project is now nearing completion, according to the hotel’s owners, Cola Holdings Group. Writing in the company’s accounts for the year to 30 September 2025, director Azad Bakir Ali Cola said: “The Westbury Hotel remained closed in the year as it continued an extensive refurbishment project with a budgeted cost of circa £200m. This is scheduled to be completed in May 2026.” No opening date has yet been announced. Meanwhile, Cola said trading at the Kensington Close Hotel, which rebranded as a Holiday Inn in 2016, had been “robust” ahead of its £280m sale to City Developments in December 2025. Revenue per available room increased by 4% to £133 (2024: £127), while occupancy levels rose to 98% (2024: 96%), and average room rate increased by 3% to £136 (2024: £132). Cola said the financial effect of the disposal will be reflected in its 2026 accounts. It comes as the group saw pre-tax losses grow from £45,057,000 in 2024 to £46,856,000. Turnover grew from £59,111,000 in 2024 to £62,165,000. Cola said: “The performance of the group has deteriorated over the year. This is largely because of the group’s financing activities, including fair value losses from the interest rate swap and interest rate caps in place.” No dividend was paid (2024: nil).

 

North east padel concept set to open second site: North east padel concept Project Padel is set to open a second site. The company is transforming a 53,000 square-foot warehouse at Silverlink in North Tyneside. The undisclosed seven-figure redevelopment includes multiple padel courts alongside gym, spa and social spaces. Project Padel, which launched Newcastle’s first courts in Benton in 2024, will double its operational capacity through the new site, “building on strong demand”. Aaron Shepherdson, director at Project Padel, added: “We are thrilled to bring a new Project Padel facility to Tyneside. The new club will offer a fantastic leisure and sporting experience, featuring social tournaments and events, coaching, and a community-focused atmosphere.”

 

Liverpool operators acquire second site: The team behind Liverpool pub The Bridewell in Campbell Square has secured its second site in the city. The team has acquired The Swan Inn in Wood Street, which was put up for sale last year for £550,000. The Bridewell team posted on X: “Exciting news to share – we’ve taken over The Swan Inn. Excited for our new adventure, we’re closing for a few days to do a few bits. Follow to see when we’re reopening.” Hitchcock Wright & Partners was marketing The Swan Inn.

 

Great British Menu Champion of Champions winner Nikita Pathakji to open debut restaurant: Great British Menu Champion of Champions winner Nikita Pathakji is to open her debut restaurant. Nikita, who took the title last week, is launching Maai in Clapham, south London. She told The Times the restaurant will be a family affair, with her mother Nima and sister Isha both involved – responsible for the design and cocktail programme respectively. Nikita only qualified for the Champion of Champions final when Corrin Harrison had to pull out for personal reasons. The finalists, of whom Nikita was the only female chef, were cooking for 80 at an event at St George’s Hall, Liverpool, for top names in the British film industry. Her winning fish dish, named Draft of Living Death, which was inspired by Jim Broadbent’s character of Professor Slughorn in the Harry Potter films, will be among the food offer at Maai. The restaurant will open in the former Brook restaurant site in Abbeville Road on Wednesday, 20 May. Nikita has worked at Bibendum by Claude Bosi, Core by Clare Smyth and Kitchen W8. Along with being a private chef, Nikita, her mum and sister host monthly supper clubs at their home in Clapham.

 

Wirral technology entrepreneur launches indoor golf performance studio: Golfer and technology entrepreneur Richard Greening has opened a new indoor golf performance studio. Syntax Golf is a members-only space that “combines tour-level golf technology with a calm, focused environment designed for structured practice and performance improvement”. Greening, who has spent his career working in global technology and data-driven industries and has been recognised as one of the UK’s top 100 chief information officers for the past two consecutive years, said the idea was inspired by Australian golfer Jason Day’s private “barn”, a high-performance training space, combining simulators, putting and fitness. “Modern golf is a game built on data, feedback and continuous improvement,” he said. “Technology has transformed how elite players practise, but most club golfers have not had easy access to it. This has created a void that is getting bigger. The goal was to build something different from both traditional driving ranges and entertainment-style simulator venues.” The studio at Champions Business Park on the Wirral also includes a dedicated putting area and golf specific fitness space.

 

GB Pizza Co co-founder sells business to local family: The co-founder of neighbourhood pizza joint GB Pizza Co has sold the business to a local family. The company was founded by journalist Lisa Richards and the late chef and food writer Rachel Seed, who initially operated from the back of a camper van until opening the bricks and mortar site in 2012, in Margate, Kent. This was followed by a first franchise site, in Didsbury, Manchester, in 2017, which has since closed. The company has now been acquired by Margate locals Leon and Maria Friend, and sons Bailey and Callum, reports the Isle of Thanet News. Maria, who previously owned a lettings agency, said: “GB Pizza should be about more than great food. It should be built on love, community, inclusion and respect – a place where everyone feels welcome, where the team feel valued, and where locals and visitors alike can come together in an atmosphere full of warmth, character and good times.” Callum said: “GB Pizza has meant a lot to us for years. It’s been our family’s favourite restaurant since 2012, so when the chance came up to take it on, it just made sense.” Bailey added: “We’ve got a few exciting developments planned for the season ahead, and we’re looking forward to sharing more soon.”

 

Scottish food truck operation on NC500 opens restaurant: Crofter’s Kitchen, the food truck operation on the NC500 next to Scourie Beach in Scotland, has opened a restaurant. The converted 40-foot shipping container has been 18 months in the making. The indoor dining space metres from the Atlantic on Croft 17 opens year-round, allowing Crofter’s Kitchen to expand beyond its food truck that operates during the summer months. The Crofter’s Kitchen menu includes tandoori monkfish kebabs, wild garlic pesto gnocchi with fresh local fish, and a prawn and crayfish roll dressed in a house-made Irn-Bru hot sauce. “We wanted to create the cosiest dining space in the Highlands,” said Heather Mercer, co-founder of Crofter's Kitchen. “We have taken the very best of what is on our doorstep, and we are cooking it for everyone.” The new container restaurant opens alongside the existing outdoor food truck operation, giving diners the choice to eat outside with views across Scourie Beach or inside the new indoor space.