Qatari-backed Irth Capital in takeover bid for Papa John’s: Qatari-backed investment fund Irth Capital has offered to pay $47 a share to buy Papa John’s International, in a second attempt after it tried to buy the pizza brand alongside ‌Apollo Global Management last year. The offer would value the company at $1.5bn. Irth already owns roughly 10% of Papa John’s, with half of its stake in derivatives, a source told Reuters. Papa John’s share price increased nearly 20% on the back of the news of the bid and closed trading at $38.86. Apollo withdrew its offer to take the pizza brand private for $64 a share last autumn. Following this development, activist investor Irenic Capital Management built a stake in Papa John’s, adding to the ‌mounting ⁠speculation about the pizza brand’s future. Apollo and Irth Capital submitted a joint offer for Papa John’s at just above $60 per share early last year, before Apollo submitted a solo bid in early October. Irth is no longer working with Apollo and its ⁠proposal includes backing from Brookfield Asset Management, one of the sources said. Speaking at the UBS Global Conference, Todd Penegor, president and chief executive of Papa John’s, said: “I really can’t comment on any market speculation or market rumours. I’ve been in the role 18 months, and I think almost the full 18 months, we’ve always had some kind of rumour out there around the brand. We’re really focused on being the best Papa John’s that we can be and the best pizza makers in the business, and really working hard to execute the strategy that we’ve laid out. I think we’re well positioned in the category. The pizza category is gonna be a tried and true category. It’ll ebb and flow, but it’ll continue to grow over time. It is growing a little slower as a category than we’ve seen historically, but that’s in the quick service restaurant (QSR) pizza space. When you look at broader pizza, there is a lot of access to pizza. We just gotta really make sure that we stand out to really bring the bulk of the customer back into the QSR pizza category, and tilt them in favour of a great quality and affordable price at Papa John’s.”

 

Premium Club subscribers to receive latest Turnover & Profits Blue Book today: Premium Club subscribers will receive the latest Turnover & Profits Blue Book today (Friday, 13 March), at 12pm. The database will feature 13 new companies and 59 updated accounts. The database now features a total of 1,244 companies, with 759 in profit and 485 making a loss. The Blue Book is updated each month and ranks companies by turnover, profit and profit conversion, listing directors’ earnings for the past five years. Premium Club subscribers also receive access to five other databases: the Multi-Site Database, the New Openings 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 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.

Propel founder Paul Charity gives insights on the personal attributes that allowed his brother Kevin to build a £100m turnover business from scratch: Propel founder Paul Charity will give his insights on the personal attributes that allowed his brother Kevin to build a £100m turnover business from scratch as part of today’s (Friday, 13 March) Premium Opinion. Founded in 1996 by Kevin Charity and now led by his son Adam, the Coaching Inn Group has grown to a 43-strong portfolio that is now under the ownership of RedCat Hospitality. Also in Premium Opinion, Propel editorial advisor Katherine Doggrell explores the growth of artificial intelligence within the industry, George Davidson, founder and director at The Lantern, a consulting firm to the industry, explores Chick-fil-A’s return to the UK, Propel deputy editor Tim Street talks to Graziano Arricale about saving the Langan’s brand as it gears up to celebrate its 50th anniversary, and hospitality consultant Simon Anderson explains the reasons behind the growing success of food halls. Premium Opinion will be sent to Premium Club subscribers at 5pm today (Friday, 13 March). 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.

 

In Conversation – Propel talks to serial sector investor Luke Johnson: In the latest In Conversation podcast, Propel chief operating officer – editorial, Mark Wingett, talks to serial sector investor Luke Johnson. Available today (Friday, 13 March) at 3pm to Premium subscribers, Johnson discusses the current investment landscape, the challenges facing investors, why private equity as an asset class is going through a reappraisal, what he now looks for in an investment and why there will always be chances to create profitable, new and innovative concepts. 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.

 

Chef Josh Eggleton to launch debut cookbook: Chef Josh Eggleton is to launch his debut cookbook. The Pony Cookbook forms part of the 20th anniversary celebrations of The Pony Chew Valley in north Somerset after Eggleton and sister Holly took over The Pony & Trap pub in 2006, aged 22 and 19. Following a major restoration, the venue has evolved from a gastropub to rural restaurant with cookery school, gardens and orchards. The Pony group has also grown, now with five concepts across nine sites throughout Bristol, Bath and Somerset. The cookbook will be a “comprehensive tome of The Pony’s signature modern British classics served over the years”. Recipes will tell the stories and anecdotes behind the dishes, with Eggleton’s personal memories “taking diners on a heartfelt journey through The Pony’s past”. The Pony Cookbook will be available from June via The Pony website.

 

Job of the day: COREcruitment is working with a fast-growth, multi-revenue stream hospitality business that is looking for a head of operations. A COREcruitment spokesperson said: “This is a London-based, highly visible role reporting to the founder. The brief is simple: drive operational excellence and build best-in-class systems, reporting and structure across a dynamic, all-day operation spanning dining and events.” The salary is up to £120,000. For more information, email kate@corecruitment.com

 

Greek hospitality group Ergon co-founder – ‘Taverna Ermou opening ‘just the beginning of our plans for London’, new concept to launch here later this year: Thomas Douzis, co-founder of Greek hospitality group Ergon, has told Propel the forthcoming launch of Taverna Ermou in Marylebone is “just the beginning” of its plans in London, with a new concept also set to launch here later this year. Ergon, which Douzis founded in Thessaloniki in 2008 with his brother, George, has grown to more than 30 company-owned and franchise Mediterranean delis, restaurants, markets and hotels across Greece, Europe and the Middle East. These include two London venues – deli and café Ergon Westfield in Stratford and Ergon Deli Maddox in Maddox Street, Mayfair – and it will launch Greek restaurant brand Taverna Ermou, which has a flagship location in Athens, at 38-40 James Street on Saturday, 21 March. Douzis told Propel: “London is one of the cities where the Ergon ecosystem makes the most sense, so we see this as the beginning rather than a one-off project. Taverna Ermou is arriving first because it represents the soul of the brand. Later this year, we will open Ergon House in Covent Garden, which will combine our restaurant, retail and hospitality under one roof. Our philosophy is not to open many locations, but to create a small number of very meaningful ones. London is one of the global cities where this approach can really flourish. Beyond Taverna Ermou and Ergon House, concepts like Ergon Agora or 72H Bakery, and some of our more casual formats, could naturally follow as the city embraces the brand. Currently, our focus is entirely on London, and we want to do things properly here before thinking elsewhere. Our early presence here helped introduce Greek food in a more contemporary way, and the response from Londoners has always been incredibly warm. That said, the UK has some very exciting cities, and if the right opportunity appears in the future, we would consider it.” Douzis added Ergon’s operations in the Middle East have “remained stable”, despite the ongoing conflict there, as it has “very strong local partners”, but will continue to “closely monitor developments”.

Cornish Bakery founder – new concept ‘represents a significant opportunity for us to reshape hospitality’: Cornish Bakery founder Steve Grocutt has said the fast-growing independent brand’s new concept “represents a significant opportunity for us to reshape hospitality”. The brand will next month open the first site under its new “RISE by Cornish Bakery” concept, which will expand its traditional coffee and bakery offerings to include small plates. It will open in the former Alpine Coffee Shop in Betws-y-Coed on Wednesday, 22 April, offering covers for 192 people plus The Hatch, a takeaway counter grab and go customers. Grocutt said: “RISE represents a significant opportunity for us to reshape hospitality. We’ll be extending opportunities for our bakeries to trade for additional hours, while more deeply integrating into the social fabric of the surrounding communities. It purposefully thins the boundaries between traditional bakeries and casual dining spaces. We’re taking the opposite of the lazy ‘cookie cutter’ approach, purposefully designing new flexible environments that showcase bigger spaces. RISE is a format designed for time well spent, and given the larger spaces available in these bakeries, they’ll be a place in the local community to host talks, exhibitions, classes or events.” The second RISE location will open in Portsmouth’s Gunwharf Quays in May and will be Cornish Bakery’s largest property so far, at 3,500 square feet, including an orangery, outdoor terrace and first floor balcony. The third will be set over three floors overlooking the sea in Falmouth. Grocutt added: “We’re creating a format that removes the traditional boundaries between bakery, cafe and casual dining. The setting is reimagined for a new generation who see hospitality as something more fluid and experiential.” Earlier this week, Cornisn Bakery opened in Newbury, Berkshire, for its first new store of 2026. The site features the brand’s first fully open “Saturday Kitchen”-style bakery kitchen so visitors can experience the products being kneaded, shaped and baked in real time.

 

Smash burger brand set to launch fundraiser to accelerate new openings, aiming for 20 new stores a year as international interest grows: Smash burger brand Smacks is set to launch fundraiser to accelerate new openings, and said it is aiming for 20 new stores a year. The brand, founded in 2021 by Kaysor Ali, currently has 12 UK locations – with a further site in Southport due to open soon – plus a single overseas location in Dubai’s Motor City. The fundraise will be launching soon on investment opportunity website Republic. The company’s pitch said: “The funds raised will allow us to accelerate the opening of new stores. Our aim is to open 20 new high-quality sites per year. We have current interest from Canada, US and the Middle East. 30% of stores will be head officed owned and 70% franchised. We believe that this hybrid model allows our brand to expand quickly and maximise profitability, while maintaining quality and brand integrity. Our mission is to have a Smacks in every major town and city in the UK. Smacks taps into growing quick service restaurant demand with affordable, high-quality food, strong takeaway and delivery, a wide menu including high-margin desserts, and viral appeal to high-spending Generation Z and millennials. Hip-Hop duo and Guinness World Record holders Krept & Konan are creative directors, with well over a million Instagram and TikTok social media followers. They help broaden our brand recognition to the high-spending youth demographic. Our UK turnover was £2.5m-plus in 2025, 37% growth on the previous year, with a positive Ebitda of £165,000 in 2025.” Smacks, which has a long-term target of 100 locations, told Propel in January that it will open ten new UK stores in 2026 and had begun talks on further international opportunities.

 

Manchester coffee shop concept aiming to open ten new stores over next two years after launching franchise programme: A Manchester coffee shop concept founded by a former Starbucks barista has told Propel it is aiming to open ten new stores over next two years after launching a franchise programme. Cyprus-born Thanasis Michael founded Michaels Coffee House in 2017, four years after coming to the UK, offering drinks such as pistachio, hazelnut praline and Spanish lattes, made from single origin and Rainforest Alliance certified coffee beans, and freshly made toasties, cakes and yoghurt pots. The business currently has two locations in the city – at Unit 20, Royal Exchange, Exchange Street, and at Unit 11, Halle Place, in Market Street. Michael said: “Our vision is to grow Michaels Coffee House into a trusted, values-led coffee house brand with a strong presence across key UK cities. Over the next two years, we aim to open ten carefully selected franchise locations. We are seeking hands-on, committed franchise partners with prior business experience, ideally within the food and beverage sector or multi-unit retail operations. The minimum investment requirement including the franchise fee is £125,000, which includes 25% of the total investment available as liquid working capital, ensuring the business is adequately funded from day one and positioned for sustainable growth. Franchisees must be owner-operators who work actively in the business on a day-to-day basis; this is not a passive investment opportunity. Each franchise will be single owner, with a multi-site opportunity.”

 

East Midlands doughnut concept Doughnotts secures funding to support next stage of growth: East Midlands doughnut concept Doughnotts is gearing up for its next phase of growth after securing a six-figure loan. The funding from Maven Capital Partners will support Doughnotts as it prepares to launch a structured franchise model in partnership with Ashtons Franchise Consulting. Investment will also be used to refurbish existing stores to meet franchise standards and provide additional working capital as Doughnotts expands. What began as a small kitchen start-up in 2015 has developed into a multi-site retail operation with six stores including in Nottingham, Lincoln, Beeston and West Bridgford, while also supplying cafés, eateries and supermarket partners, including the Co-op. Doughnotts’ range centres on handcrafted doughnuts made using a 100% vegan dough base, with rotating seasonal and limited-edition flavours. Co-founder Wade Smith said: “We are delighted to secure this investment as we enter the next phase of our growth. The funding enables us to formalise our franchise model, invest in our store estate and continue expanding Doughnotts into new locations. We have built a loyal customer base since founding the business in 2015, and this support gives us the confidence and capability to take the business into its next chapter.” Sabrina Mahmood, investment manager at Maven Capital Partners, said: “Doughnotts has developed a distinctive regional business built on product quality and strong customer loyalty. We were particularly impressed by the clarity of the growth strategy and the scalability of the franchise model alongside an established retail network. The funding is structured to provide the flexibility required to scale in a measured and sustainable way.”

 

Stonegate sees double‑digit fall in energy use as it makes ‘pleasing’ progress in sustainability journey’: Stonegate Group, the UK’s largest pub company, has reported a double-digit fall in energy use as chief executive David McDowall, said he is pleased with the progress the business is making on its sustainability journey. The company announced it had removed more than 90,000 single‑use bottles from its waste stream as part of its circular economy drive. The company said it has accelerated its move towards circular, lower‑impact packaging, replacing traditional single‑use formats with reusable and low‑carbon alternatives across its estate. Stonegate said a growing partnership with suppliers, including the successful trial of refillable spirits vessels, has already taken more than 10,000 bottles out of circulation at Slug & Lettuce sites alone. The expansion of Stonegate’s glass re‑use scheme now returns bottles from more than 100 venues, ensuring they are cleaned and reused rather than recycled. This sits alongside a “major shift toward sleek can formats”, which offer a smaller carbon footprint across production and distribution and are now used across several of the group’s most popular soft drinks and ready-to-drink offer. The company said: “Estate‑wide optimisation and smart controls have contributed to a double‑digit fall in energy use, while long‑term water stewardship, including more than 1,000 site audits, has helped the business save the equivalent of hundreds of millions of pints of water since the 2021 financial year.” McDowall added: “I'm really pleased with the progress we are making on our sustainability journey. Pubs, bars and venues are about so much more than just serving drinks – they’re about people, community, and making a real difference. As we continue with our wider transformation programme, we remain committed to make purposeful decisions that have a positive impact.”

 

North west McDonald’s franchisee reports record turnover of £42.8m but falls to loss, acquires two further restaurants: North west McDonald’s franchisee CJRach has reported turnover increased 13% to a record £42,817,417 for the year ending 31 March 2025 compared with £37,867,158 the previous year after adding three sites to its portfolio – and has since acquired another two restaurants. The now 12-strong company, owned by Tony Higdon, posted a loss of £897,121 compared with a profit of £695,272 the previous year as administrative expenses grew by circa £2.3m to £17,166,373 and cost of sales rose circa £4m to £26,278,798. Gross profit as a percentage of sales decreased 2.91% from 41.54% to 38.63%. The three new openings during the period included a site in Ellesmere Port, while its restaurant in Lord Street in Liverpool, where Higdon started out as a crew member in 1986, underwent a refurbishment. In his report accompanying the accounts, Higdon said: “The company continued to operate against the backdrop of significant macroeconomic challenges. The financial performance was affected by increases in food costs, wage cost inflation, and the closure of a restaurant for refurbishment during the year as part of the brand’s upgrade programme. The redesign included creating a separate delivery courier collection area to increase efficiency due to the rise in demand for delivery services. The company has positive cashflows and the balance sheet shows net assets of £1,291,545. The company has acquired two additional restaurants post year end and has plans to acquire more restaurants should the opportunity arise.” Dividends of £175,000 were paid (2024: £215,000). Having started out as a crew member, Higdon’s subsequent roles with McDonald’s included operations manager for the north west and operations consultant in charge of ten stores, before remortgaging his home to raise the £130,000 needed to buy his first franchise site. 

 

St Austell Brewery achieves 100% food waste diversion in its managed pubs: South west brewer and pub company St Austell Brewery has reported that 100% of food waste from its 45 managed pubs is now diverted from general waste into anaerobic digestion or redistributed to local communities. The company said it launched “Operation Segregation” to improve how waste is sorted, measured and reduced across its managed pub estate. Working in partnership with Biffa, the brewery introduced colour coded bins and improved both signage and team training. This has contributed to a 16% drop in general waste and a 49% reduction in total waste since 2023, with some pubs doubling their recycling rates. Phase two will now focus specifically on reducing food waste at source. The company is committing to a 10% reduction in food waste in 2026 and a long-term ambition to reduce it by 50% by 2030. Emily Coon, sustainability manager at St Austell Brewery, said: “Operation Segregation is all about cutting waste at the source and ensuring valuable materials don’t end up where they shouldn’t. What’s been most inspiring is how quickly our teams have leaned into the change. When people understand the impact, positive behaviours naturally follow. This isn’t a project with a finish line – it’s the foundation for long-term cultural and operational transformation.” Operation Segregation sits within the brewery’s wider sustainability strategy, which includes a long-term commitment to eliminate edible food waste from operations by 2040 and transition towards becoming a zero-waste business.

 

Graham Harris steps down as MJMK FD: Graham Harris has stepped down as finance director of London restaurant operator MJMK Restaurants – which is behind Casa do Frango, AngloThai, KOL, Luso and Fonda – after more than three years in the role. Harris joined MJMK after four years as finance director of East London Pub Co. He also spent a year at Polpo as its finance director, and two and a half years as chief financial officer at All Star Lanes. MJMK is currently looking for an interim finance director to join the business during “a transition period within the finance team”. At the start of this year, MJMK hired Jo Cole, formerly of Turtle Bay Restaurants and Gourmet Burger Kitchen, as its new people director. Last year, MJMK, which was founded in 2018 by Jake Kasumov and Marco Mendes, told Propel it was focusing on its existing UK estate but had begun to explore opportunities in the US, Middle East and Far East. 

 

Wagamama to expand Dorset presence as it lines up Poole site: Wagamama, The Restaurant Group-owned brand, is set to open a site in Poole, Dorset. The brand is looking to launch at the Tower Park leisure and retail complex. Wagamama has submitted a licensing application to Bournemouth, Christchurch and Poole Council for Unit B2A at the scheme, reports the Dorset Echo. Wagamama operates circa 170 sites in the UK and Ireland including two in Dorset – in Bournemouth and Dorchester. 

 

Richard Hodgson joins Audley Travel as new CEO: Richard Hodgson, who last year stepped down as chief executive of Wonderfield Group, formerly Snowfox Group – the multi-channel and international Japanese food business that owns brands including YO!, Panku, Bento and Taiko – has joined tailor made tour operator Audley Travel as its new chief executive. Hodgson, who was also formerly chief executive of PizzaExpress, replaces Nick Longman, who is moving into a senior advisor role after seven years as chief executive of Audley Travel. Hodgson, who takes up his new role from Monday, 23 March, said: “What really stands out to me about Audley Travel is its people. The passion, care and expertise behind every trip are what make this such a special business, and I’m looking forward to getting to know teams across the company, as well as spending time with our partners and suppliers, as we build the next chapter together.” Richard Prosser, chairman at Audley Travel, added: “Nick leaves the business in extremely good shape and with 2025 being our most successful and profitable year to date. It is now the right time to pass the reins, and Richard has the ideal experience with an exceptional track record of building high performing teams.”

 

Boss Pizza to relaunch in England with Derby opening: Franchise pizza concept Boss Pizza, founded during the pandemic by Ajmal Mushtaq, will later this month relaunch in England with an opening in Derby. The company, which has four sites in Scotland, previously operated stores in Acton in west London, Walsall, Bradford and Colchester – but these have all since closed. Boss Pizza will make its return to England on Saturday, 28 March, with an opening at 1,255 London Road in Derby. The Derby launch will also be followed by a raft on openings in Merseyside, starting in April. As previously reported, Boss Pizza has stores planned in Liverpool, Leigh and St Helens. The company also has a pipeline of locations in Oldham, Sheffield, Luton, Milton Keynes, Hemel Hempstead and Paisley listed as “coming soon”.

 

London Chinese bakery concept opens fourth site, to be followed by first shopping centre kiosk: London Chinese bakery concept Chinatown Bakery has opened its fourth site in the capital, which will be followed by its first shopping centre kiosk. The company, owned by the Tang family, has opened at 86 Queensway, joining its West End locations in Wardour Street and Newport Street, and its Tong Tea location, also in Wardour Street. The company also lists as “coming soon” on its website a kiosk on the Lower Mall at Brent Cross shopping centre, in north west London. Founded in 2011, Chinatown Bakery offers “high-quality Hong Kong-style baked goods” which “blend classic Chinese bakery techniques with modern innovation” for items such as egg tarts and pineapple buns. Tong Tea, its bubble tea and dessert concept, also offers around 40 drinks alongside premium cakes and pastries. Salvatore Di Natale, of CDG Leisure, acted on the Queensway deal.

 

Pub owner acquires Isle of Wight hotel and restaurant: Ian Paxton, owner of the Cocky Anchor pubs in Romney and Worcester, has acquired an Isle of Wight hotel and restaurant. He is the new owner of the Appley Manor Hotel in Ryde, reports the County Press. Previous owners, Paul and Alison Brown and Sarah and Charlie Asher, have sold up after three decades. They said: “This decision has not been an easy one. Appley Manor has been far more than a business to us. It has been a second home, a place filled with laughter, celebrations, hard work and countless cherished memories.” Paxton added: “I am honoured to be entrusted with continuing the legacy of Appley Manor Hotel. My focus is on maintaining the warm hospitality people know and love, while thoughtfully building for the future.”

 

London-based real estate developer and investor opens luxury Lake Como hotel: London-based real estate developer and investor Omnam Group has opened a luxury hotel in Lake Como, Italy. Acquired in 2021 by Bain Capital and Omnam, under a fund managed by Kryalos SGR and operating under Marriott International’s Edition Hotels brand, the hotel has seen the redevelopment of the historic Hotel Britannia Excelsior to become The Lake Como Edition. The hotel features 148 rooms and suites across seven room types, as well as four dining venues, a destination spa and fitness centre, and Lake Como’s largest floating pool. The Lido, a second pool and lido space complete with bar and restaurant, will open later this summer. Founded in 2011 by David Zisser, Omnam Group has a portfolio that also includes Baccarat Florence, Four Seasons Puglia, Ven Amsterdam, W Rome and Post Rotterdam. Zisser said: “The Lake Como Edition reflects our belief that hospitality developments should celebrate their surroundings while keeping up with the needs of the modern traveller and delivering enduring value for operators and investors alike.”

 

Leeds Greek concept to open second site: Leeds Greek concept Souvlaki Corner is to open a second site. It is gearing up to open in Morley, joining its original location at 100 Dixon Lane, in the New Worltey area of Leeds. The new site will feature a bigger space with more seating, offering both dine-in and takeaway options, as well as a brand-new bar. The owners told The Hoot: “One of the highlights of the new restaurant will be a traditional Greek spit, where we will cook whole lamb in the proper Greek way. It will be cooked over charcoal to give the authentic Greek flavour that people would experience in Greece. Our chefs are Greek, bringing authentic knowledge and experience from Greece. Souvlaki Corner was created to bring authentic Greek street food to Leeds, focusing on freshly grilled souvlaki, gyros, and traditional flavours served quickly and affordably. Since launching our first location, the response from customers has been fantastic, and Morley felt like the natural next step as we continue to grow.”

 

New Japanese restaurant concept to open at Stoke development today: A new Japanese restaurant concept is to open at the Goods Yard development in Stoke-on-Trent today (Friday, 13 March). Panko & Sushi occupies a 1,650 square-foot unit on the ground floor of the Goods Yard apartment building. Founded by Edward Cayton, who has 27 years of experience in the hospitality sector, Panko & Sushi offers a contemporary take on Japanese cuisine. He said: “Goods Yard is the perfect fit for us. We're excited to be part of the neighbourhood's regeneration.” The Goods Yard development, led by social impact developer Capital&Centric, includes rental apartments, workspaces and a range of commercial units intended for independent businesses. Panko & Sushi has joined independent bakery and café Cotton, which made its Midlands debut when opening at the scheme last year. 

 

Plans for major padel centre in Nottingham set to be approved: Plans proposing the transformation of a Nottingham industrial site to create a major padel centre has been recommended for approval. Meadow Lane Services last year lodged plans with the city council to transform the former site of Canal Engineering in Lenton Lane. Lined up is the development of seven padel courts within the existing warehouse buildings, alongside an external eighth court within the car park area. Additionally, the project includes the provision of a café and a Pilates/yoga hub with associated changing facilities. It is forecast the scheme would create 24 direct full-time equivalent jobs. Nottingham City Council's planning committee will consider the scheme when it meets on Wednesday (18 March).