Patty & Bun opens sixth London site: Better burger brand Patty & Bun has opened its sixth site in London, this time in Goodge Street. The new restaurant follows the opening in July of Patty & Bun’s fifth site – a 40-cover, 805 square foot restaurant in Redchurch Street, Shoreditch. The new restaurant features Patty & Bun favourites such as Ari Gold (beef patty with cheese, lettuce, tomato, pickled onions, ketchup, and smokey mayo); and Lambshank Redemption (lamb patty with coriander, chilli, lettuce, buttermilk baby courgettes, pickled aubergine, cumin aioli, and feta). It also offers milkshakes, including peanut butter malt, and cheese balls. Patty & Bun’s other sites are in Old Compton Street in Soho, London Fields, Liverpool Street, and James Street in Marylebone.
Stonegate invests £385,000 to convert Slug and Lettuce site in Durham into Missoula brand: Stonegate Pub Company is investing £385,000 to convert its Slug and Lettuce site in Durham into its Missoula brand. The bar in Walkergate is undergoing a transformation ahead of reopening on Friday, 30 September, reports the Sunderland Echo. It will have Americana-style decor to match the range of imported American craft beers. The two terraces are also being given a makeover. Food will be served during the day, including tapas planks, burritos and pizzas, while the drinks menu will include a range of cocktails, spirits, proseccos and sharing cocktails served in teapots.
Former army officers start expansion of Framptons concept with second site: Three former Parachute Regiment officers turned entrepreneurs will start expansion of the Framptons Cafe Bar & Kitchen concept by opening a second site, this time in Tunbridge Wells, Kent. Tom Walker, Ed McAdam and Sam Westlake will open the venue in The Pantiles at a former Barclays site. The restaurant, which will have a “locally influenced menu”, is expected to launch before Christmas, creating 30 jobs. The trio, who have 21 years’ experience in the army between them, took over Framptons Cafe Bar & Kitchen in Ringwood, Hampshire, earlier this year. Walker said they were excited to transform the former bank into their second site. He told the Times of Tunbridge Wells: “We’ve worked hard since we started our new venture earlier this year and we’re looking forward to hiring a new team and developing a locally influenced menu.”
Bourne & Hollingsworth Group to relaunch Fitzrovia bar this month: London bar operator Bourne & Hollingsworth has given its eponymous bar in Fitzrovia a full refurbishment ahead of reopening before the end of the month. Bourne & Hollingsworth Bar is the first venue the group acquired and will reopen with an eclectic mix of period pieces and a new cocktail menu. Bourne & Hollingsworth also operates two cocktail bars in the West End and a modern brasserie and bar in Clerkenwell.
Five Guys to open Aberdeen site next month: Five Guys will open its restaurant in Aberdeen on Monday, 10 October. The company has taken a 20-year lease on the 4,000 square foot site in St Nicholas Street at the main entrance to the Bon Accord Centre. Richard Collier, of Five Guys, told The Press and Journal: “The restaurant will be our 52nd opening in the UK and we’re looking forward to launch day. St Nicholas Street is always jam-packed with shoppers so now we can become the burger of choice when visiting for a spot of retail therapy. Being a university city, we expect our new restaurant to become a busy hub for students and families alike.” Callum Mortimer, director of CBRE’s retail team, which represented Five Guys, added: “As high-street locations go in Aberdeen, this is the ideal spot and will allow the restaurant to have highly desired seating outside the shop. Footfall remains high all year round, and with the quality of other tenants within the block, as well as the draw of the well-established Bon Accord/St Nicholas Centre, I am confident Five Guys will be a real success in such a key retail location.” Five Guys, founded by Jerry Murrell in the US in 1986, currently has five outlets in Scotland – three in Glasgow and one each in Edinburgh and Dundee.
Master sommeliers launch French fine dining restaurant Cabotte in London featuring more than 600 wines: Master sommeliers Xavier Rousset and Gearoid Devaney have launched French fine dining restaurant Cabotte in central London. The restaurant has opened in Gresham Street in the City, with a focus on the Burgundy region. The wine list features more than 600 wines, 500 of them from Burgundy. Rousset and Devaney have won a number of awards between them, including UK Sommelier of the Year. Cabotte employs the Coravin system, which allows wine to be tasted without uncorking the bottle, keeping it fresh. A cabotte is a workers’ refuge found in a vineyard and the restaurant offers two private dining rooms available for hire. The menu, created by head chef and Gordon Ramsay protégé Ed Boarland, features a combination of classic and modern French dishes, including oeuf meurette (delicately poached egg served with smoked bacon and lie de vin sauce), jambon persille (ham and parsley terrine with apple and raisin chutney), and French classics such as beef cheek bourguignon. In May, Propel reported Rousset and Devaney had acquired the former Be At One site in Gresham Street, with a rent of £82,000 per annum. The lease is an assignment and runs until 2035. The site comprises 3,198 square feet over three floors.
Nando’s to open third Basildon site: Nando’s is set to open its third site in Basildon, Essex. The company is opening the restaurant at the start of next month at the Mayflower Retail Park off the A127 on the site formerly occupied by Pizza Hut. It is the third Nando’s in Basildon following on from outlets at The Eastgate Centre and Festival Leisure Park, reports Essex Live.
A2P Hospitality acquires sixth hotel, first in Wales: A2P Hospitality has secured its sixth hotel – and first in Wales – after acquiring the Manor Hotel in Llandudno off a guide price of £595,000. The company, led by Pradeep Sobti, Abhishek Gupta and Akshay Sobti, has bought the property from Mark Richards through agent Fleurets. The hotel has 18 rooms, public bar, dining room, private accommodation and private gardens. The premises fronts the promenade between the Great Orme and Little Orme and enjoys panoramic views of Llandudno bay. An A2P Hospitality spokesman said: “We are really excited to be a part of Wales and the beautiful town of Llandudno. We aim to be part of the strong local community and will endeavour to take the Manor to higher levels of service and hospitality.” Richards added: “Over the past ten years since we originally purchased the Manor Hotel we have enjoyed developing the property into a very busy hotel. The public bar has become very popular with locals as well as visiting guests. Having opened Time Cafe Bar restaurant in Conwy two years ago, which we plan to develop further over the coming years, we leave the Manor Hotel in the secure and safe hands of its new owners.”
Las Iguanas to launch new winter menu: Casual Dining Group-owned Las Iguanas will launch its new winter food and drinks menu on Tuesday, 27 September. The 20 new additions include “taco planks” – five fusions that top a classic tortilla – corn and habanero fritters with sticky chilli jam, and sea bass, crab and prawn on a bed of aromatic herbs. New desserts include kahlua chocolate cortado (condensed milk, chocolate and coffee liqueur topped with dulce de leche) which comes with a cinnamon sugar-dusted churro. There are 14 additions to the drinks menu, including Smoked Cuban Old Fashioned – infused by a theatrical plume of Applewood smoke – and Rum Julep. There are also three new alcohol-free creations. Las Iguanas operates 53 restaurants across the UK.
Michelin-starred Peruvian restaurant Lima Fitzrovia to launch new menu: Michelin-starred Peruvian restaurant Lima Fitzrovia will launch a new menu on Thursday, 6 October following a summer of exploration and research in Peru. Returning to his native country, Lima chef and head of culinary development Robert Ortiz and his team returned with new ingredients, techniques and culinary practices. The new menu will feature a variety of roots native to the region, which Ortiz will use to accompany duck and beef dishes and enhance a range of vegetarian options. Multiple varieties of seaweed will also be added to fish dishes, including turbot and zander. A new coffee, sourced from Lonya Grande, near the Maranion River, will also appear on the menu and be used to marinate meat. Other changes to the menu include a new version of Peru’s national dish – ceviche – and a selection of desserts. LIMA has also undergone an interior and exterior refurbishment. Ortiz said: “During my recent trip to Peru, I reconnected with my roots, people and traditions. It was a fantastic trip that not only encouraged innovation in my cuisine but also enabled me to bring some truly authentic and new ingredients to London’s Peruvian food scene.”
New concept The Beautiful Pizza Boy set to launch in London on Saturday: New concept The Beautiful Pizza Boy is set to launch in London on Saturday (17 September). The pizzeria and cocktail bar in Bellenden Road, Peckham, will feature a wood-fired oven as well as a courtyard and terrace. The restaurant will offer a selection of Italian-inspired cocktails alongside wood-fired Neapolitan pizzas and homemade cured meat and fish dishes.
CH&Co Group’s Charlton House retains £3m contract with National Assembly for Wales: Corporate catering company Charlton House, part of the CH&Co Group, has retained the contract to provide full catering and hospitality services to the National Assembly for Wales for a third consecutive term following a competitive tender process. The five-year deal, worth more than £3m, will see Charlton House provide catering and hospitality services at the restaurant, shop, cafe, members’ tea rooms and events at the Senedd, the home of the Assembly’s debating chamber. It will also cater for the building’s committee rooms and the historic Pierhead visitor, events and conference venue. Charlton House managing director Paul Honey said: “For ten years we’ve delivered innovative and quality food and service across the Assembly estate and we look forward to building on this and bringing even more exciting and appealing initiatives to the heart of Welsh democracy.”
Oakman Inns and Restaurants raises more than £20,000 for Italian earthquake victims through pasta and pizza dish donations: Oakman Inns and Restaurants has raised more than £20,000 for victims of last month’s earthquake in Italy. The company, which operates 16 pubs across the Midlands and southern England, donated the full net price of every pasta and pizza dish sold in a 72-hour period to the Italian Red Cross to support its relief efforts in Amatrice and surrounding areas. In total, £20,744 was raised. Using social media hashtag #EatForItaly, customers were encouraged to show their support for the initiative by ordering a pizza or pasta dish instead of one of the pub’s other 40-plus dishes. Chief executive Peter Borg-Neal said: “It was very touching to see the support so many of our customers gave the campaign and they all deserve a huge round of applause for their support as the final result has exceeded our expectations.”
Booker Group reports non-tobacco sales up 15.5%, like-for-likes increase 0.9%: Wholesaler Booker Group has reported group sales, including Budgens and Londis, rose by 15.2% in the 12 weeks to 9 September 2016, with non-tobacco sales up 15.5%. Like-for-like non-tobacco sales, excluding Budgens and Londis, grew by 0.9%. The company stated: “Booker India performed as we expected. Premier continues to grow and we made good progress with the integration of Budgens and Londis. Our balance sheet remains strong with a net cash position as at 9 September 2016 of approximately £105m. Booker Group remains on course to meet expectations for the year ending 24 March 2017.” Chief executive Charles Wilson added: “Booker Group continues to make good progress, with sales in the quarter up 15.2%. Our plans to focus, drive and broaden Booker Group are on track. Budgens and Londis joined the group last September and are making a solid contribution. We continue to help our retail, catering and small business customers prosper through improving our choice, prices and service.”