D&D London to start roll-out of Italian restaurant concept: Restaurant operator D&D London is set to roll-out its Italian restaurant concept in partnership with chef Francesco Mazzei by transforming a second venue, this time the Almeida in Islington. In December 2015, D&D London reopened its Sartoria site in Savile Row, with Mazzei at the helm as chef patron. The refurbishment saw the addition of a new bar and cicchetti counter, two private dining rooms, and a wine cellar boasting 250 bins for private wine-tasting events. Modern British restaurant Almeida opened 15 years ago but will close following its last night on New Year’s Eve. The restaurant will be refurbished for a relaunch in March, with a menu inspired not only by Mazzei’s southern Italian roots but by Islington itself, where the chef and his family have made their home. Mazzei will continue as chef patron of Sartoria. D&D London owns and operates restaurants in London, Leeds, Paris, New York and Tokyo and the 80-bedroom South Place Hotel in London.

Jason Atherton’s The Social Company to launch its first Italian restaurant: Jason Atherton’s The Social Company will launch its first Italian Restaurant – Hai Cenato – in the Nova development in Victoria. Hai Cenato, which means “have you had dinner?” in Italian, will open in February and is the second collaboration between The Social Company and Paul Hood, who is also chef patron of Michelin-starred Social Eating House. James Brown, senior sous chef at Social Eating House, will become Hai Cenato head chef. Inspired by New York-Italian cuisine, the menu will span small plates, pasta and risotto dishes, and pizzas made in custom-built ovens. The restaurant’s bar – The Drunken Oyster – will be overseen by Social Company bar executive Jamie Jones and offer classic Italian cocktails. Restaurant interior specialists Russell Sage Studio will oversee design of the site. Last month, The Social Company launched Temple & Sons, a grill restaurant and all-day deli and cocktail bar in the City of London. It is Atherton’s second partnership with Restaurant Associates and offers a more casual approach than its neighbouring sister site City Social.

TRG Concessions reopens Heathrow pub with new proposition: TRG Concessions, part of The Restaurant Group, has opened The Prince of Wales at Heathrow’s Terminal 4. The site, previously known as Bridge Bar and operated by The Restaurant Group, has reopened with a new name, look and customer proposition to reflect the terminal’s passenger demographic and changing trends in the UK pub market. Located airside, it spans 2,442 square feet and has 141 covers, offering food and drink from first flight until late in the evening. TRG Concessions managing director Nick Ayerst said: “While the former Bridge Bar traded well, we understood we needed to change the pub’s proposition to reflect guests’ increased expectations of what a classic pub should deliver in terms of atmosphere and food and beverage. The Prince of Wales has allowed us to refocus on what makes a great classic pub and distil that into the airport environment so we can continue to offer Heathrow’s passengers a truly great pub experience for many more years.”

M&B opens 50th Stonehouse Pizza & Carvery site: Mitchells & Butlers has opened its 50th Stonehouse Pizza & Carvery site – The Crown in Kings Heath, Birmingham – little more than a year after launching the concept. As with the company’s Miller & Carter steakhouse brand, Stonehouse venues are largely existing site conversions and are generating “strong returns on investment”. The Stonehouse offering ranges from breakfasts and traditional carvery to 100% fresh-dough stonebaked pizzas. There is also a self-serve salad bar alongside pub favourites and an extensive children’s menu. Stonehouse Pizza & Carvery operations director Helen McGregor said: “The brand focuses on delivering excellent value but with greater emphasis on product quality that includes making our pizza dough fresh on-site every morning. We hope to build on the early success as we continue our opening programme.” Mitchells & Butlers said it aimed to grow Stonehouse to about 80 sites by summer 2017.

Hippo Inns to open seventh site in spring, in Barons Court: Hippo Inns, the joint venture between Enterprise Inns and Geronimo Inns founder Rupert Clevely, will open its seventh site in the spring. The company will relaunch The Colton Arms in Barons Court, west London, having acquired the site that had been run by the same family for 52 years. Based in the shadow of Queen’s Tennis Club, it will offer all-day dining serving a mixture of British classics and modern European plates. The venue will feature a bar, outdoor terrace and indoor “Potting Shed” glass conservatory. The period features have been retained in the design of the pub, such as the copper bar, original tongue-and-groove panelling, log fire and carved antique wooden furniture. Muted tones of grey, green and grey will offset the polished brass and copper used throughout the space and the contemporary tiles and quirky light fittings will bring the new-look venue up to date. There will be a regularly rotating series of craft beers as well as wine and cocktails. Hippo Inns was formed last year. Its other sites include The Duke of Sussex in Waterloo and The Black Horse in Kingston.

Yard Sale Pizza to open third London site: Yard Sale Pizza, winner of Time Out’s “most-loved restaurant” in the 2016 Love London Awards, will open its third London site early next year, this time in Walthamstow. The restaurant will open in Hoe Street in February with an exclusive brunch offering that includes garlic, rosemary and sea salt pizza bread with a dippy egg. Yard Sale Pizza has built a loyal following during the past two years from its sites in Clapton and Finsbury Park, which offer hand-made, stone-baked pizzas made from double-fermented dough. Pizzas come in 12-inch and 18-inch sizes and include The Holy Pepperoni (Cobble Lane pepperoni, Napoli piccante and crumbled Nduja sausage), and TSB (broccoli, parmesan, pine nuts, garlic and olive oil). Homemade dips, salads, sides such as cheese and marmite garlic bread, Nonna’s gelato, local London beers, Borough Wines, and soft drinks complete the line-up. The venue features a dining room with comfy booths, an informal takeaway counter, and an outdoor yard with tables.

Daniel Thwaites invests more than £1m in Lancaster pub refurbishment: North west brewer and retailer Daniel Thwaites has invested more than £1m in the refurbishment of a pub in Lancaster. The company has transformed The Boot and Shoe, creating 18 additional jobs. It has a new-look bar and extended dining area, while outside there is a new beer garden, play area and outside bar. The focal point of the pub is a wood-fired pizza oven, capable of cooking pizzas in two minutes. Director of pub operations and brewing Andrew Buchanan said: “The Boot and Shoe has been a popular, local pub for many years. We bought it last year and knew it had great potential so we have worked hard to come up with a plan that retains its character but makes best use of its space, transforming its look and menu. Now that work is complete it looks fantastic – the pizza oven is very much a centrepiece and we think that’s going to be a great addition. Of course we’ll still have all the great things people already associate with The Boot and Shoe but we’ve added a few features for old and new customers to enjoy.”

Enterprise Inns signs deal for local community to take over Warwickshire village pub: Enterprise Inns has reached an agreement with the community of Norton Lindsey in Warwickshire that will see The New Inn pass into local ownership. A deal has been completed following a campaign that saw £340,750 raised through the sale of shares and a £50,000 grant from the Plunkett Foundation – an initiative set up to help rural communities take control of local assets through community ownership. The pub will open under new ownership for a few days over Christmas before undergoing a refurbishment that will pave the way for additional services such as a village shop and coffee house. The pub will reopen in February. Enterprise Inns chief executive Simon Townsend said: “We regularly review our pubs and, inevitably, must reluctantly accept sometimes there are pubs that no longer fit the criteria to remain under our ownership. We are pleased the local community has been able to step in and take it on, guaranteeing its future. We wish them the best of luck and have offered to support them over the coming months should they need it.” Lucy Boyes, part of the Salvation Squad that led the campaign, added: “Enterprise Inns has been extremely accommodating throughout the sale of the pub to the community and we’re really looking forward to thanking everyone for their efforts when we open this Christmas.”

Admiral Taverns to reopen Cotswolds pub next week following £330,000 refurbishment: Admiral Taverns will reopen Cotswolds pub The Greyhound in Tetbury next week following a £330,000 refurbishment. The pub, which will reopen on Friday, 23 December, has been closed for the past 18 months to undergo a makeover under the guidance of new licensee Eliot Lewis and Admiral Taverns business development manager Alison Martinez. The pub features a new beer garden and open plan bar and lounge areas bathed in natural light thanks to an atrium. Diners can watch dishes being prepared on the charcoal oven through a new envelope window. Admiral Taverns chief executive Kevin Georgel said: “Our investment into The Greyhound is an example of our commitment to community pubs across the country.” Lewis added: “As soon as I laid eyes on The Greyhound I knew it had fantastic potential. Restoring the pub with Admiral has been a fantastic journey.”

Michelin-starred chef Josh Eggleton to open second Salt & Malt: Michelin-starred chef Josh Eggleton is to open his second Salt & Malt restaurant, at the new Cargo 2 scheme at Wapping Wharf, Bristol. Eggleton is one of a series of restaurant operators to confirm openings following delivery of the first shipping containers that will make up the scheme. Eggleton, who will offer his signature gluten-free fish and chips, will be joined by Gambas, a sister restaurant to tapas bar Bravas, street food firm The Athenian, and CUPP Bubble Tea, which specialises in Taiwanese bubble tea and noodles. Eggleton told Insider Media: “We’ve been thinking about a second Salt & Malt for a while but it was all about the right location. It is important Salt & Malts are by the water and Cargo 2 is the perfect spot.” Stuart Hatton, director at Umberslade, the developer behind Cargo 2, added: “We look forward to seeing this new, thriving community continue to grow and flourish.” Other operators already confirmed include salt beef bar The Pickled Brisket, Oliver’s Ice Cream, and 20-cover restaurant Tare. Cargo 1 is already open and home to companies such as Woky Ko, Chicken Shed, Bristol Cider Shop and Lovett Pies.

Novus Leisure launches ‘bubble’ Christmas cocktails range: Bar, nightclub and restaurant operator Novus Leisure has launched a “bubble” Christmas cocktails range. The company has partnered with drinks business Pernod Ricard and flavoured tea specialist Bubbleology for the four creations. They come in a choice of two Bubblelinis and two shots, which feature Bubbleology’s lychee and strawberry fruit-flavoured pearls – called Boba. The Bubblelinis are mixed with a choice of GH Mumm Champagne or GH Mumm Rose Champagne and the shots, Absolute Electrik Raspberri and vanilla flavoured vodka. They are available across the Novus Leisure estate until 31 December. Head of marketing Sorrel Ward said: “The demand for cocktails shows no signs of abating and we’ve used genuine innovation to create an on-trend, memorable drinks experience for our customers. We’re sure these bubble-icious drinks will generate a great deal of buzz.”

Clink Charity appoints Michelin-starred chef Daniel Galmiche as group sustainability ambassador: The Clink Charity has appointed Michelin-starred chef Daniel Galmiche as group sustainability ambassador. He will support the work of the charity in reducing reoffending rates and providing prisoners with educational workshops. Galmiche, who is also a sustainability ambassador for the Norwegian Seafood Council, has already held training sessions and fundraising dinners for The Clink and will dedicate time to teaching its trainee chefs about sustainable cooking. He said: “Working with The Clink provides the perfect opportunity to educate the next generation of chefs about the versatility of sustainable cooking. I’m honoured and can’t wait to get in the kitchen.”

Crieff Hydro relaunches website for flagship property: Scottish independent hospitality company Crieff Hydro has relaunched the website for its eponymous flagship property. The new site organises the Crieff Hydro resort offerings into five banners – Stay (accommodation), Play (leisure facilities), Eat (restaurants), Work (conference facilities), and Love (wedding facilities). The site was developed by branding agency Strut, video production company Heehaw, and hospitality software provider Maestro. Crieff Hydro chief executive Stephen Leckie said: “Our website accounts for up to 60% of our bookings weekly so getting it right is highly important.” Earlier this week, Crieff Hydro added three hotels to its portfolio, taking the total to ten. The company signed management contracts to operate the Green Hotel and Windlestrae Hotel, both in Kinross, and the Kings House Hotel in Glencoe. It also secured the lease to operate the Peel Café in Glentress.