Interim report 2012 01 Outstanding brands 02 Gondola at a glance 03 Chairman’s statement 04 PizzaExpress 07 10 ASK Italian 13 BYRON 15 Kettner’s < 01 >

Outstanding brands

The Gondola Group is the market leader in the UK casual dining sector, operating PizzaExpress, Zizzi and ASK, together with the smaller brands of Milano (PizzaExpress’ brand in Ireland), BYRON and Kettner’s. The Group employs approximately 15,000 people, serving over 40 million meals a year in over 650 restaurants.

Gondola’s restaurants are positioned to offer a memorable eating out experience and great value for money, with typical spend per head (including value added tax) ranging from £14 to £18. Gondola’s distinct brands have broad appeal and lend themselves to different occasions. Its estate of restaurants trade successfully in a variety of location types, from high street and local neighbourhoods, to shopping centres and retail and leisure parks.

Our strategy Deliver Expand Develop Deliver growth in profits from the Expand the estate through the roll-out Develop other growth opportunities, Gondola has always existing estate of our key brands including new concepts and other maintained a simple – we focus on ‘restaurant basics’ to deliver – we have maintained strong momentum revenue streams quality and value to our customers in our openings programme despite – the emerging BYRON business strategy to: – we are using increasingly sophisticated the economic backdrop is a great example marketing techniques to engage with – we are also starting to expand our customers PizzaExpress’ international business – we proactively manage our cost base and working capital to maximise margins and cash flow

Gondola Group Limited Interim report 2012 01 Outstanding brands 02 Gondola at a glance 03 Chairman’s statement 04 PizzaExpress 07 Zizzi 10 ASK Italian 13 BYRON 15 Kettner’s < 02 >

With its roots in Soho, this iconic Zizzi stands out from the crowd Recently transformed with a The emerging brand that Home of drinking, dining and brand was founded by a passionate with a Fresh Talent programme fresh new look and outstanding is fanatical about its simple, revelry in Soho since 1867. foodie in 1965, and has been that’s leading the way in Italian menu, ASK Italian is on superb quality , pioneering on the high casual dining. a journey to bring Italy to life ‘the way they should be’. street ever since. in all its restaurants.

Restaurants Restaurants Restaurants Restaurants Restaurants 402 118 124 19 1

New this half year New this half year New this half year 7 2 3

Average spend per head Average spend per head Average spend per head Average spend per head Average spend per head £14 £18 £18 £16 £33

Gondola Group Limited Interim report 2012 01 Outstanding brands 02 Gondola at a glance 03 Chairman’s statement 04 PizzaExpress 07 Zizzi 10 ASK Italian 13 BYRON 15 Kettner’s < 03 >

Building value through outstanding brands

Gondola has continued to make progress Our emerging BYRON business has gone from “We have ensured despite a very tough trading environment. strength to strength, opening its 19th restaurant during H1 and firmly establishing itself as an the focus of our In the first half of this financial year we have increasingly meaningful business with a strong brands is on offering seen further increases in the pressure on customer following. consumer sentiment as high inflation, low our customers wages growth and continued unemployment During this period, we also made progress affect discretionary spending. with our long-term strategy of increasing our memorable overseas presence. Having seen initial growth in In this context, we have ensured the focus of our PizzaExpress’ existing franchise business since it experiences at brands is on offering our customers memorable was acquired last financial year, in October 2011 experiences at exceptional value for money. we established a new joint venture with a major exceptional value Each of our brands has continued to develop its Indian partner to take the PizzaExpress brand for money.” customer proposition to keep our food, restaurant to India. design and style of service fresh and exciting, but always affordable. We remain very cautious about the outlook for consumer spending and expect the balance of this In the UK, our openings programme has financial year to remain a tough environment in continued, with a total of 12 restaurants opened which to trade, but are confident in the long-term in H1 and a faster pace of openings expected strength of our brands. in H2, with a full year target of around 40. We have also sustained the momentum of our We have fantastic teams at the heart of each refurbishment and transformation programmes, of our businesses, and I would like to thank with significant investment for the future across them for their continued hard work and passion our restaurant estate. in delivering a great experience to our customers.

Chris Woodhouse Chairman

Gondola Group Limited Interim report 2012 PizzaExpress < 04 >

PizzaExpress the nation’s favourite, pioneering pizza on www..com the high street since 1965 PizzaExpress < 05 >

Pizza in style

Busy in the kitchen Mayoral race. The ‘Boris’ (adapted from our culminated in a live final in November, where Activities like the We continued to lead the way in transforming ), featured extra waves of Jamie was joined by Sir Michael Parkinson and lighter options on the high street with the launch mozzarella to represent the incumbent mayor’s Heather Small to judge the talent. They crowned ‘Big Audition with of our new style Leggera. The new, improved distinctive shock of white hair. The ‘Ken’ was a band from Croydon, called Offbeat South, as version of our 500 calorie pizza has a lighter, built on a deep red tomato base to evoke the the worthy winners, beating off stiff competition Jamie Cullum’ crispier dough-base which means that previously former mayor’s ‘Red Ken’ persona, with a nod to from over 7,500 entrants from across the country. helped substantially off-limit toppings, like pepperoni and goat’s Ken’s passion for growing fresh vegetables in its As part of the prize, Offbeat South performed at cheese, are now permissible in the range. The use of fresh avocados. We shared a running score the PizzaExpress Jazz Club and received £5,000 increase the number launch was supported by endorsements from the of the number of ‘Ken’ and ‘Boris’ ordered to help kick-start their career. model Jodie Kidd and comedian Patrick Kielty. during the fortnight with our customers, with of online followers the competition coming to a nail-biting finish New openings The Leggera pizzas are part of our on-going with ‘Ken’ outselling ‘Boris’ by 4%. We have continued to open beautiful new and keep positive commitment to making our menu as healthy restaurants across the estate alongside our on-going as possible without compromising on taste. In Engaging customers in our music credentials refurbishment programme. Each restaurant is word-of-mouth about September we introduced calorie leaflets into all Ten years ago, Jamie Cullum, internationally individually designed, and tells a local story. For the brand high. of our restaurants, making it easy to check the acclaimed singer song-writer, was singing for example, the design of our refurbished restaurant calorie content of each dish for those who wish his supper and paying his rent by performing on Euston Road, London, celebrates a number of to. Calorie information is also now available on three or four times a week for £50 and a pizza famous authors as it sits opposite the British Library. our app. at PizzaExpress restaurants all over London. The performer’s big break came when he was spotted We have opened seven new restaurants during Limited edition pizzas at the PizzaExpress Jazz Club in Soho, London, this period – in Ashford, Blackpool, Croydon, To engage customers in our official partnership landing a major record deal which launched his Edinburgh, London, Sheffield and Stratford – with the London Restaurant Festival – which ran music career. Last July, to engage our customers and refurbished a further 20 across the country. from 3rd-17th October 2011 and celebrates the in the brand’s musical credentials, PizzaExpress A clear process and dedicated team resource have richness of the capital’s culinary scene – we cooked teamed up with Jamie to launch ‘The Big Audition enabled us to consistently deliver strong returns up two limited edition pizzas – the ‘Boris’ and with Jamie Cullum’, a talent search that scoured which are sustained. the ‘Ken’ – as a tongue-in-cheek tribute to the the UK for real musical talent. The search

www.pizzaexpress.com

Gondola Group Limited Interim report 2012 PizzaExpress < 06 >

Strong brand health this, focusing on training and developing The PizzaExpress School’s Programme, promoted by the Bharti Family Office, to take We continued to build the brand through digital, individuals who are passionate about the brand developed in association with Education Business the PizzaExpress brand to India, with the aim social media and external communications. and our customers, have helped us maintain our Partnerships, continued to turn our kitchens into of opening our first restaurant there sometime Activities like the ‘Big Audition with Jamie industry-leading retention figures. classrooms, engaging thousands of primary school this calendar year. We are increasingly enthusiastic Cullum’ helped substantially increase the children across the country in fresh ingredients about the brand’s ability to travel and create real number of online followers and keep positive Supporting our communities and the joy of cooking. value abroad, and look forward to maximising word-of-mouth about the brand high. Donations from the Veneziana Pizza reached the the opportunities that lie ahead. £2 million mark. Since the late 70’s – one of the In each restaurant, we continued to change Our promotional and partnership strategy longest-standing charitable commitments on the everyday habits in order to help the bigger picture Beyond our restaurants continues to pioneer new ways of engaging high street – every time a Veneziana pizza is of looking after the environment. We also have Our supermarket pizzas continued to drive customers, supported by the development of ordered, a donation is made to the Veneziana various initiatives in hand addressing energy saving double digit value sales growth accounting increasingly sophisticated marketing and Fund, which gives 50% to the Venice in Peril and recycling, including installing smart meters into for 31% of total market growth. This came from technological approaches. charity, and the remaining 50% to the restoration, every restaurant so that we can reduce energy usage. increased distribution and frequency of purchase. repair and maintenance of buildings constructed Our people in the UK prior to 1750. International Looking ahead During this period, we continued to make Since buying back the international franchise In October 2011, Steve Easterbrook joined as significant investments in the recruitment, training We continued to raise funds for Fairbridge – business, we have been focusing on working PizzaExpress’ new CEO from McDonald’s where and development of our people at all levels across £300,000 in total over an 18 month period closely with our franchisees to deliver the he was President of McDonald’s Europe. Given the business. In restaurants, a key focus has been to December – helping thousands of young PizzaExpress experience in these markets – his proven expertise in leading an international putting the pizzaiolo (pizza chef) back in the disadvantaged people between the ages of 13-25 approximately 50 restaurants mainly in Asia and business, Steve’s appointment marks the start spotlight, with dough tossing being a key focus to develop the confidence, motivation and skills the Middle East. Last October we signed a joint of an exciting new chapter for PizzaExpress, of the new pizzaiolo training. Programmes like they need to turn their lives around. venture with Gourmet Investments Limited, both domestically and abroad.

www.pizzaexpress.com

Gondola Group Limited Interim report 2012 Zizzi < 07 >

serving up fresh talent www.zizzi.co.uk Zizzi Zizzi < 08 >

Fresh talent on the high street

We have continued to focus on transforming our The Zizzi Brand & Fresh Talent Our Fresh Talent programme is now flourishing. We are confident restaurants, with the help of our talented young The award-winning Zizzi brand is in good We have worked with over thirty talented young illustrators, by creating unique locally inspired health. Perceptions of our food and the overall designers since our first collaboration with that this is a winning designs across the estate. Each restaurant is experience have all improved in the past six Camille Rousseau back in Charlotte Street different so the artwork and features always months as measured by the Big Restaurant Survey in February 2009. We are proud that we have formula and one reflect the essence of that particular location, (source: Morar). In addition, we have made good been able to support so many young people by that will continue to making it a special and distinctive space for progress in building brand awareness and advocacy providing our restaurants as a platform for their teams and customers alike. through digital and social media channels. creativity. Many of them have progressed on to reinforce Zizzi as a Having launched an innovative new website last successful careers in their chosen area as a result Trading has been challenging across the sector September with mobile enabled functionality, of the exposure they achieved at Zizzi. leading player in the but Zizzi has held its own. We have created an we have also attracted many new unique users. environment which appeals to a younger audience Our fan base on facebook now stands at 32,000 For the second year running, we have held the casual dining sector. and a menu which caters to all tastes in Italian and our followers through Twitter have doubled Fresh Talent Menu Design competition. We food. The recent Cichetti launch has also proven in the first half of the year. currently have five different menus from last year’s to be extremely successful and more of our winners in our restaurants but these are soon to customers are enjoying our delicious ‘small be replaced by the next collective from emerging plates’ and the art of sharing. graduate artists. The brief for the competition is to simply respond to the phrase ‘Deliciously Stylish’ to be judged by our own panel of experts.

www.zizzi.co.uk

Gondola Group Limited Interim report 2012 Zizzi < 09 >

We have also continued to work with young their menu knowledge to ensure each and every Our Fresh Talented chefs continue to innovate now become a regular feature. In addition our musicians, who have entertained our customers customer enjoys a high standard of service, tailored when it comes to desserts – Kitty with her award-winning recruitment website has resulted at selected restaurants both in live sessions and to their particular needs and occasion. Customers extraordinary gelato will soon be joined by in a high calibre of applicants wishing to join through our recorded playlist. Zizzi remains provide feedback through an online survey another very talented chocolatier and his range Zizzi. This, coupled with team recruitment days committed to helping young people by providing and this has driven several hundred customer of mouth-watering creations. We also launched where candidates compete for limited places opportunities in our restaurants for both the responses each week and a huge improvement Luscombe soft drinks last year and have recently based on their winning personality and a flair naturally creative and for those less fortunate in satisfaction ratings. tested some craft beer in Scotland to give small for customer service, has really improved the through our work with the Princes Trust. entrepreneurial suppliers wider exposure quality of our overall customer experience. Our menu Fresh talent & Our Customers The Zizzi menu evolved, with new dishes across Our Team Looking Ahead Last year we developed a new approach to the main menu, Chichetti and more recently, We are proud of our teams and our stability across Zizzi is in a good place. We have carved out a customer service with even greater attention a renewed focus on healthier options. There are central and restaurant based roles. Our General unique positioning for the brand which is reflected to the quality and individuality of each customer now thirteen main dishes below 650 calories, Manager population is extremely strong and this in our stylish restaurants, our delicious menu and interaction. Believing that our own restaurant more choice for vegetarians, a wholemeal pizza has driven capability across restaurants at all levels. through our teams and the service we deliver. teams are a talented bunch, we have encouraged and gluten free pasta. Customers have told us We completed our first Senior GM programme We are confident that this is a winning formula them to express their own personalities while they love our specials so they’re now seasonal in November. This was a new initiative to assist and one that will continue to reinforce Zizzi at work. We’ve also focused teams on finessing and included each time in our main menu. in the development of our top talent and will as a leading player in the casual dining sector.

www.zizzi.co.uk

Gondola Group Limited Interim report 2012 ASK Italian < 10 > ASK Italian fresh, bold, authentic Italian

www.askitalian.co.uk ASK Italian < 11 >

Passionately transforming our brand

ASK Italian has made great progress towards Italian culture and our teams Theo Randall and other experts We’ve made great bringing our ‘Italian Lovers’ vision to life – We’ve made great strides in getting our teams ASK Italian is fortunate to be working with a a restaurant business that is fresh and bold, inspired and excited about Italian food and culture committed group of expert friends who, with strides in getting with a passion for the details and a love of Italy via our Italian Education programme. It is a their knowledge and passion, are steering us on at its heart and soul. There is real energy and continuous philosophy of learning and sharing our journey of transformation. Theo Randall, our teams inspired momentum within our teams and customers knowledge and in recent months our teams have one of the country’s most celebrated chefs, and excited about are embracing the changes in our restaurants. discovered how our extra virgin olive oil is made, is inspiring the evolution of our menu and how our passata di pomodoro is produced and how Adrian Garforth, a Master of Wine, has helped Italian food and Our menu Italians celebrate Christmas. We also actively look us in the development of our all Italian wine list. Great, simple Italian food is central to the new to take our team members to Italy to experience We’re also excited to be working with Carla culture via our ASK Italian. The menu that launched in July, the country and culture for real. We have invested Capalbo, an Italian food and wine writer, who with contemporary and classic dishes featuring significantly in training and recently introduced is helping bring the richness of Italian culture Italian Education carefully selected Italian ingredients, has been our management development programme, to life in our restaurants. We also work closely very positively received. We’ve introduced more Avanti. As a result we have the strongest and with a number of enthusiastic suppliers like the programme. authentic dishes through our specials which most stable management and chef population Esposito brothers who make our extra virgin have featured seasonal ingredients like porcini we’ve experienced for several years. olive oil in Puglia. mushrooms in autumn, chestnuts at Christmas and a delicious warming pork porchetta in the winter.

www.askitalian.co.uk

Gondola Group Limited Interim report 2012 ASK Italian < 12 >

Fresh, contemporary style Driving our core business New openings We’ve completed We made signifi cant changes to our restaurants In challenging economic times we continue In addition to the momentum we have behind back in July and customers are loving the to trade our core business via an on-going our transformation programme, we have opened around 30 contemporary Italian style from the tables through programme of awareness driving activity and two new restaurants in Bromley and Norwich. to our carefully chosen Alessi dessert bowls and promotions. We are engaging our customers Further sites in Derby, Glasgow, Horsham and transformations beautiful ASK Italian cutlery. We are also making with our new brand story across national channels Headingly are planned later in the fi nancial year. to date, inspired good progress in transforming the interior design to drive reappraisal. We also continue to support of all our restaurants. We’ve completed around each of our transformed sites with local marketing Looking ahead by the bold, 30 transformations to date, inspired by the bold, activity to generate awareness and trial. Our Our next phase of menu evolution, the contemporary style of Milan design. ‘Win a Fiat 500’ competition, with entry via on-going engagement of teams and interior contemporary style Facebook, created signifi cant buzz and our recent design transformation will continue to add depth push around our new seasons olive oil, including and dynamism to our new proposition as we of Milan design. a very popular kids ‘design an apron for Giuseppe plan to ramp up our external communications & Luca’ competition, have reinforced key brand around ASK Italian at a local and national level. messages whilst driving covers. We also continue to offer value to our customers through our programme of national promotions and in- restaurant offers, like our seasonal set menus.

RED

SPARKLING Glass 4.10 / 5.25 MONTEPULCIANO Carafe 10.15 WHITE Glass 5.65 D’ABRUZZO Bottle 14.50 MOSCATO D’ASTI (5.5%) Bottle 25.00 Glass 4.10 / 5.25 Moncaro, Abruzzo TREBBIANO Carafe 10.15 GD Vajra, Piedmont Bottle 14.50 A smooth, medium bodied cabernet Softly sparkling, semi-sweet and blend, full of ripe red cherry fruits Moncaro, Marche authentically Italian A fresh, crisp, easy drinking chardonnay Glass 5.00 blend MERLOT VERONESE Glass 4.60 / 5.95 PROSECCO BRUT Bottle 20.00 Glass 4.60 / 5.95 Carafe 11.55 Cantina di Custoza, Veneto Bottle 16.50 GARGANEGA Carafe 11.55 Soligo Bottle 16.50 Crisp, refreshing and brimming with APERITIFS Sartori, Veneto The classic Italian aperitif berry and plum fruits Glass 5.10 Sparkling to start ... PASTA & RISOTTO An intensely fruity refreshing wine MOSCATO D’ASTI (5 ROSÉ, BRUT DI PINOT NERO Bottle 20.50 .5%) FETTUCCINE BOLOG www.askitalian.co.uk from the Soave region in Veneto PRIMITIVOPROSECCO BRUT Glass 5.20 / 6.65 NESE Glass 5.65 Enjoy fl at ribboned fettuccine pasta MEAT & FISH ROSE, BRUT DI P Carafe 12.95 8.95 Glass 5.20 / 6.65 Glass 5.00 how it’s enjoyed in Rome. with our Bolognese sauce, just SEABASS AL FOR Ruggeri INOT NERO NO PRIMA PIZZA Carafe 12.95 WE RECOMMEND Bottle 18.50 Glass 5.10 Roasted sea bass with new C BIANCO SALENTO Exceptional rosé made from the pinot If you prefer you can still choose… harlotte potatoes, Santos tomat 12.95 Bottle 18.50 mushrooms and spinach in a light Our range of premium pizzas prepared the butter and white wine sauceoes, with noir grape SPAGHETTI BOLOG lemon juice. SALADS Lamadoro, Puglia classic Roman way with longer, crispy bases, INSALATA DI POLL WE RECOMMEND NESE O E PANCETTA 9. We just love the wonderful rich, Spaghetti with our classic B POLLO MARSALA Pan-fried chicken breast an olognese sauce. 8.95 piled high with specially selected toppings and Thyme-seasoned chicken supre baby spinach and Cos lettuced crispywi pancetta in a salad of avoca 95 juicy fruit character of this modern 12.15 Lamadoro, Puglia LINGUINE CON FR and Marsala wine sauce, me served with creamy mushroom served with our homemade chilli oil... with a sweet mustard dressi th red onion and Santos tomato do, UTTI DI MARE We’ve selected this rich sauvignon primitivo from Puglia Found all over Italy, this classic new Charlotte potatoes or greenour beans and your choice of roast ng. es; ROSE 11.65 king prawns, mussels, clams andish is vibrant and colourful with rustic chips. ed GAMBERETTI E ZUCCH INSALATA DI SALMONE blend from the premium Salento d squid in a rich tomato sauce wit TERRINA MEDITERRA INE garlic, white wine and parsl Prawns, courgettes, crème Peppered oak-smoked fl region of Puglia that evokes the ey. h NEA fraîche, garlic and a seasoning 10.95 10.95 CHIANTI RISERVA Glass 5.60 / 7.20 Chicken and king prawns casser anchovies and capers are served spinach, radishes, yellow akes of salmon in a salad of Glass 4.95 / 6.30 10.35 of Cos lettuce, flavours of the warm south Carafe 14.00 FETTUCCINE CON with courgettes, butter bean ole baked in a rich tomato sauce seasoned with Calabrian o on a classic tomato base and spicy-sweet cherry pepperspeppers, an cucumber, Santos tomatoes, PINOT GRIGIO BLUSH Carafe 12.25 VERDURE (V) s, olives, red peppers, garlic and regano. Made without cheese. BREADS & NIBBLES Fettuccine with courgettes, with a dash of white wine. Served creamy herb dressing. d Altamura croutons, dressed w Cecchi, Tuscany Bottle 20.00 8.45 raisins, PROSCIUTTO E BUFALA Glass 5.60 / 7.20 Bottle 17.50 ITALIAN OLIVES beans and spinach seasonedpeas, wit oven-roasted tomatoes, g with rosemary & sea salt bread. ith a An outstanding wine from a top(V) reen 11.25 PINOT GRIGIO Carafe 14.00 Sartori, Veneto Wonderfully large Sicilian Noce fi nished with olive tapenade. h garlic, basil, red chilli and Stone baked tomato and mozza INSALATA FORMAGG 2.85 buffalo mozzarella, smoked prosciutrella pizza, fi Bottle 20.00 producer – only the best qualityllara fruit green is olives. nished with ripped Goats cheese toasted on Alt IO DI CAPRA (V) Delightfully fresh and crisp PANINO to, rocket and Calabrian oregan 9.95 used toROSEMARY make this Riserva & SEA wine SA SPAGHETTI AL POMO tomatoes and oregano on a saamura bread with oven roasted Sartori, Veneto DORO (V) 7. CAPRINA (V) o. Glass 5.50 / 7.05 LT BREAD (V) Santos tomatoes, garlic and f Fresh from the oven rosemary & sea salt beans, butter beans, carameli lad of Cos lettuce, spinach, green A standout Pinot Grigio produced from sauce with buffalo mozzar resh basil shine in this rich tomato 45 Stone baked with tomato and sed onions, cucumber, Santos Carafe 13.65 mozzarella and fi 10.65 tomatoes, spicy-sweet ch ROSAT0 Rosemary & sea salt bread fresh from the ella and a drizzle of extra virgin oliv bread sandwich with tomatoes, rocket and goats cheese, vine-ripene nished with rocket, erry peppers, chargrilled peppers a a selection of the best vineyards in the NEBBIOLO Glass 6.85 / 8.85 d mini San Marzano tomatoes, olive dressed with a creamy herb d Bottle 19.50 oven along with your choice of… LINGUINE ALLA G e oil. punchy salsa verde. Served with a bowl of our tapenade and Calabrian orega ressing. nd Veneto region Carafe 17.15 ENOVESE (V)(N) no. Cusumano, Sicily From Genoa, famed for its p QUATTRO STAGIONI CHEF’S SALAD SOFT GOATS Bottle 24.50 esto, this dish incorporates new 8.85 rustic chips. Faliero, Piedmont CHEESE (V) Charlotte potatoes, green bea Smoked prosciutto, avocado, b Glass 6.85 / 8.85 This ripe, fruit-driven wine is OLIVE TAPENA 4 Spring-like artichoke and Fontal From the historic region of Barolo this ns, pesto and a hint of cream. PORTOBELLO (V) 11.15 uffalo mozzarella and artichoke,10.45 GAVI D.O.C.G. Carafe 17.15 DE (V) .45 Add chicken for prosciutto and Grana Padano che cheese, summery spinach, with tomatoes, cucumber, olives, made from one of Sicily’s ASK ITALIAN peppers, red onion, mixed leave exceptional 2004EXTRA vintage VIRGIN Nebbiolo has 4.25 Juicy thyme-seasoned Portobe peppers with caramelised on ese, autumnal fi and fresh basil. Topped with Grana Bottle 24.50 delicious local grapes OLIVE OIL (V) 8.95 re-roasted red s nowGARLIC matured BREAD into a complex,/ WI rich wine 3.95 SPAGHETTI CARBONA 1.50 Fontal cheese. llo mushroom, oven-roasted with mushrooms with Grana Padanion, anchovy and capers, and wi drizzled with extra virgin olive Padano cheese and croutons; Dezzani, Piedmont TH CHEESE (V) RA 8. o cheese. ntry oil and lemon. 3.9 Crispy pancetta with Pecorino CHICKEN CAESAR S 5/4.55 and Grana Padano cheeses cooke95 POLLO A refreshing citrus character, from in garlic and fresh parsley wit FUNGHI E PANCETTA Seasoned pan-fried chicken brALAD 9. h shaved Grana Padano. d Succulent slices of pan-fried chick On a creamy bianca (white) ba east served on Cos lettuce with 55 one of Italy’s renowned white wine 9.95 11.15 croutons, shaved Grana Pad STARTERS en breast. spinach, onions, pancetta, crèmese, topped with sautéed mushroom ano cheese and our Caesar dress producing regions Any of the pasta dishes above can be made s, ANTIPASTO CLASSIC fraîche and Grana Padano chees ing. with our organic gluten -free fusilli pasta. e. We serve our salads dressed. Please ask if you Platter for 2 to share of buffalo O 11.75 Milano and Finocchiona salam mozzarella, smoked prosciutto, prefer your dressing on the side. olive tapenade; with fresh rosei, chargrilled peppers, capers and mary & sea salt bread. BRUSCHETTA (V) SIDES The classic Italian toasted brea 4.95 RUSTIC CHIPS red onion and fresh basil. d with marinated tomatoes, (V) Served with our garlic mayo RAVIOLI SPINACI E nnaise. 3.15 INSALATA CAPRESE (V) Ricotta and spinach ravioli f RICOTTA (V) ROASTED NEW An Italian classic with buffalo 5.45 9.35 CHARLOTTE P white wine sauce, with peas,olded spin into a light crème fraîche an OTATOES (V) Marzano tomatoes, Santos mozzarella, vine-ripened mini Sa MIXED SALAD 3.15 ach and grated nutmeg. d (V) all set off with salt, pepper andtomatoes, a fresh rocket and fresh basn RAVIOLI MARITTIMO Try your classic pizza as a prima on a DESSERT drizzle of extra virgin olive oil. il, 3.25 Crayfi longer, crispy base, generously topped for ROCKET SAL FUNGHI AL FORNO (V) sh, crab, salmon and ricotta rav 10.35 AD garlic and basil sauce with juicy l Rocket and tomato dressed ioli parcels in a creamy tomato, 3.25 Mushrooms roasted in garlic but with Grana Padano cheese with balsamic vinegar and garnish 5.45 ittle prawns for good measure. £1.50 extra. with thyme and fl ter on Altamura bread, seasoned GlassRIGATONI 5.10 AL MANZO . ed RECIOTO at leaf parsley. DI SOAVE BEER PICCANTE BottleBaked 22.70 rigatoni pasta with ragù, b 10 CLASSIC PIZZA PROSCIUTTOSartori, Veneto E RUCO fi re-roasted red peppers, white eef meatballs, green chillies, .35 DESSERT 330ml 3.60 Smoked prosciutto with peppe LA Topped with mozzarella and Gra wine and caramelised onions. MARGHERITA (V) 4.95 PERONI NASTRO AZZURRO 660ml 6.15 and GranaA Padano well-balanced cheese; wi ry fruityrocket, dessertsliced chestnut wine. mushro side salad. na Padano cheese; served with Mozzarella and tomato class This is just a selection of our desserts, please Perfect with dessertth a simple or lemoneven garnish. as a om a ic with Calabrian oregano. 6.95 BUTTERFLY KING PR PENNE AL POLLO DE ask for a separate menu to see the full range. dessert itself AWNS LLA CASA 9. 330ml 3.95 Succulent butterfl 6 Seasoned chicken breast and mus Pepperoni on a mozzarella and tomato bas y king prawns oven-roasted .95 95 8.95 GELATO CON FRUTT artisan Altamura bread in garlic bu a creamy mushroom, thyme hrooms, baked with pasta in We’ll add extra chillies if you like it hot. e. A (V)(N) PERONI GRAN RISERVA with a slice of Italian and white wine sauce. Topped with Vanilla gelato with apricot tter. Served sizzling in a skillet. Grana Padano cheese; served GREAT SIMPLE ITALIAN FOOD. 4.95 and raisins in amaretto syrup, fresh OUR WINE CALAMARI with a side salad. VERDURE (V) raspberries and roasted fl SPIRITS & LIQUEURS aked almonds. LASAGNE Artichoke, mushrooms, fi Crisp and golden baby squid 8.65 TORTA ITALIANA (V)( , served with garlic mayonnaise. 5.45 Four egg-pasta layers with a delic olives on mozzarella and tomatore-roasted red peppers, Fontal 25ml 2.80 9.95 N) A SIMPLE RANGE sauce with a dash of wine and Gr ate béchamel, our Bolognese Made with , topped with dressed rocket. cheese and Italian plum and pistachio ta rt served warm with vanilla gelato 5.15 SOFT DRINKS a side salad. ana Padano cheese. Served with THE FINEST INGREDIENTS Gordon’s Gin | Smirnoff Vodka | FIORENTINA (V) GELATO ESPRESSO . Disaronno Amaretto | Tia Maria | A free range egg, cooked as E BISCOTTI (V) 4.9 RISOTTO CON POLLO E you like, on a tomato and mozzarel 8.85 Espresso gelato served with cru 500ml 2.35 | 1Litre 3.95 base with spinach, olives and Font shed Amaretti di Saronno biscuits 5 Famous Grouse Whiskey FUNGHI 11.65 la covered in chilled espresso coffe Acqua Panna Still Water Tender chicken breast slices and al cheese. , 500ml 2.35 | 1Litre 3.95 (v) - Vegetarian dish inspired by POLLO PICCANTE CO e and Marsala wine.

OF GREAT ITALIAN WINES, es. (n) - Dishes conta white 25mlwine sauce. 3.30 sautéed mushrooms in a creamy GELATI E SORBETTI San Pellegrino Sparkling Water dishes may conta N PANCETTA in traces of nuts or gluteining nuts. Please not Spicy chicken breast with mus Enjoy two scoops of our Ita 3 present in our kitc e all 9.55 330ml 2.30 hens.Southern Our dish descrComfortn, as | theseJack allergens Daniels | RISOTTO VERDE (V) and fi re-roasted red peppers onhrooms, a m pancetta, Fontal cheese made from an authentic artisanlian-style gelati or refreshing sorb .95 ingredient. Please n iptions may not include are CHOSEN WITH oteCourvoisier in some of our Brandy dis | Grappa |every A creamy risotto made with F ozzarella and tomato base. recipe. Lots of fl etti - San Pellegrino Sparkling Fruit Juice Drinks their stones. Should yo hes olives are served 10.15 OUR LOVE OF ITALY CON CAR avours available. u have specifi ontal cheese, artichokes, peas, gre HONEYCOMB CHEESE ask the restaurant ma c dietary requirem with beans, courgettes, spinach an NE PICCANTE Sambuca | Malibu ents, please CAKE (V) Sparkling Wine - 12 nager for more detail d seasoned with thyme and basil. en Spicy calzone with pepperon Creamy cheesecake on a cookie Limonata / Lemon 5ml. Tables of 8 or m s before you order. G i, ham, pancetta, beef meatballs, 10.25 5.25 10% service charge. lass of RISOTTO50ml 3.30 GAMBERON chillies, mozzarella, tomato s honeycomb chocolate pieces. base, sprinkled with crunchy Aranciata / Orange ore are subject to an op auce and caramelised onions. OUR EXPERTS tional Rich risotto with king prawn, I Campari | Limoncello | Baileys 12.45 and the knowledge of CHOCOLATE NEMESIS Aranciata Rossa / Blood Orange red chilli; garnished with a large, courgette, tomato and a tasty kic Extra pizza toppings: Meat/fi 1.50 (V) shell-on king prawn. k of sh/cheese 1.50; Vegetables 1.00 Hot chocolate pudding with a r 330ml 2.45 OUR EXPERT FRIENDS 5.40 TO PERFECTLY COMPLEMENT Mixers sauce, served with a scoop o ich molten centre of chocolate Orange Juice / Apple Juice ASK864_MEMA_G_000039.indd 1 Italy is our inspiration for these new and f vanilla gelato. TIRAMISU (V) 330ml 2.25 - 175ml. Sparkling improved dishes and we’re really proud of them. A vanilla sponge soaked in esp Large Wine Glass - 250ml. Regular Glasstle - 750ml.50ml. All wines are 4.95 Cola / Diet Coke / Sprite wine glasses cream and dusted with cocoa resso, layered with mascarpone YOUR MEAL Wine Glass – 125ml. Carafe - 500ml. BottleBot -essert 7 wine glasses . 275ml 2.20 also available in a smaller 125ml serving. DDessertsubjectbject to vintage Appletiser serve 100ml, and bottle 500ml. All wines are su 2.25 just ask our team if you want to know more availabilty. Fresh Strawberry Milkshake 1.40 01/03/2012 14:47 Milk 28/02/2012 16:50

ASK_750f_Winev3.indd 1 Gondola Group Limited Interim report 2012 BYRON < 13 >

BYRON the way a restaurant should be

www.byronhamburgers.com BYRON < 14 >

A proven business with a bright future

BYRON continued to grow rapidly in H1 with irreverent Christmas special (the ‘Gobble Gobble’ A confident, innovative brand Our success is the opening of three new, individually-designed turkey burger). All achieved impressive levels of We continue to invest in marketing to raise brand restaurants at Northcote Road, Central St Giles participation and were enthusiastically received awareness and develop the brand relationship with driven by the quality and Rathbone Place, bringing the total estate by press and customers alike. customers. Highlights in the period included the to 19. successful completion of a second season on the and personality We also evolved our drinks offer in the period festival circuit for our mobile hamburger unit of our teams at all Proper hamburgers – the way they should be with the introduction of craft beers from UK and (‘The Shack’) and our continued involvement The BYRON offer revolves around a short simple US microbreweries and a bourbon list featuring with the moustache-growing charity Movember, levels, all of whom menu of classic hamburgers which are executed our favourite Kentucky producers. which raised over £35,000 in one month. flawlessly with quiet obsession and minimum share our vision fanfare. Innovation is achieved through small Hamburger obsessives The future refinements to the core menu supplemented by Our success is driven by the quality and BYRON is transitioning from a start-up to of ‘doing things periodic specials and promotions with carefully personality of our teams at all levels, all of whom proven business and has a bright future. H2 will selected brand partners. share our vision of ‘doing things properly’. In H1 see us embark on a major new phase of growth properly’. we introduced a dedicated HR function which as we open our first restaurants outside London Our H1 activity featured three hamburger specials has brought structure and process into recruiting, at Bluewater and Oxford. The business is now including an authentic American Cheeseburger training and developing our people. We also grew well-positioned to continue its quest to (the ‘Uncle Sam’), a Welsh Rarebit Hamburger our operational and central infrastructure in bring ‘proper hamburgers’ to the nation. developed with TV chef Gizzi Erskine to support preparation for the next stage of growth. the Movember charity (the ‘Gizz-Mo’) and an

www.byronhamburgers.com

Gondola Group Limited Interim report 2012 Kettner’s < 15 > Kettner’s a home of drinking, dining and revelry in Soho since 1867

www.kettners.com Kettner’s < 16 >

Great events and genuine hospitality

Kettner’s has continued to see strong growth celebrate the British Film Festival with Pernod We launched a new cocktail list for the bar in Through social across all areas, in particular the Brasserie. Ricard and also hosted the launch party for conjunction with London Cocktail Week with Through social media and guest recognition the ‘Jeans for Genes’ charity in September; the cocktails inspired by the rich heritage and exciting media and customer we have developed a strong regular customer night was covered by various magazines and history of Kettner’s. base, building guest loyalty based on the genuine attracted many celebrities from the worlds of recognition we have hospitality we offer. Our increasingly good music, fashion and television. A sell out Christmas and New Year’s Eve across developed a strong reviews particularly highlight the friendliness all of our spaces is a good indication that Kettner’s of the service and all round atmosphere of the Our Events business is growing across both is fi rmly back on the map as a place people want regular customer Kettner’s experience. We have concentrated corporate and private sectors. We have built strong to celebrate. on our location in the heart of theatre land and brand associations and reputation in the fashion base, building have teamed up with many top shows for theatre world in particular and hosted some fabulous Looking ahead, we will focus on developing our packages and events and built a strong relationship fashion and beauty events for Gok Wan, Mary product further, updating the Brasserie menu loyalty based with local theatres. Katrantzou, Omar Kashoura and Chloe perfume. and launching Afternoon Tea. Our internally created event ‘Coquette – an on the genuine There has been a real focus in promoting Kettner’s afternoon of girly indulgence, glamour and fun’, hospitality we offer. to a wider audience and driving the brand through was hugely successful, generating much press PR efforts. We hosted the ‘Jameson Apartment’ coverage and has inspired us to build more female for sixteen nights in October, a pop up bar to friendly packages for our events spaces.

www.kettners.com

Gondola Group Limited Interim report 2012