FEBRUARY/MARCH 2021 2021 FEBRUARY/MARCH

RISE AND SHINE INDUSTRY 100 TOM KITCHIN and Officina 00 are How is the UK dining sector shaping Surviving Scotland’s restrictions shaking up morning menus up in our 100-strong snapshot? and nurturing regional talent FEBRUARY/MARCH @dineoutmagazine / 2021 / dineoutmagazine.co.uk RESTAURANTTHE INDUSTRY MAGAZINE

permission from the publishers. be written reproduced without may publication this of part No Buxton Press PRINTED BY Jamie Robbins DIRECTOR MANAGING Hannah Broad PRODUCTION Marc Ayres DESIGN [email protected] SUBSCRIPTIONS 251 520 01474 [email protected] Abbie George DEVELOPMENT MANAGER BUSINESS 258 520 01474 [email protected] Emma Doran DIRECTOR ACCOUNT KEY 261 520 01474 [email protected] Gibb Andy DIRECTOR DIVISIONAL [email protected] O’Hana Tristan DIRECTOR EDITORIAL NichollsKate CONTRIBUTOR [email protected] Spence Rosanna EDITOR 200 520 01474 Rochester, ME3 8PZ Drive 3Topley House, Media Publishing H2O PUBLISHED BY minimise our carbon footprint. our carbon minimise sustainable and production to materials, raw the of sourcing sustainable to ensure standards, environmental international within operating manufacturers, certified from Chain-of-Custody sourced been has publication this within used paper The

himself as the mouthpiece for Scottish hos for Scottish mouthpiece the as himself found how unexpectedly he about 14 to hear to page Head we 2021. entered as Tom up with Kitchin Icaught so ago, months 12 shores our reached virus the since UK the in restrictions industry. the across welcomed be will relief rates further and drawbacks, and costs own its has course, of this, though extended, to be expected is Furlough breath. bated with announcements Rishi’s await owners nation’sthe business of rest the so support, financial ongoing for further calls met with their centre. centre. their at pragmatism and have people safely reopening industry cherished our regarding announcements further any and Budget upcoming the anyone?). 2020, both Let’s that hope (Christmas planning business on have U-turns inevitable effects dramatic for the criticised widely been has numbers case new against not and dates to calendar according to recovery roadmaps (page 34). Club Buyers new, Drinks our exclusive in sessions tasting virtual with up for operators things livening we’ve been fatigue, meeting Zoom encing sector. the of operator-led snapshot 100-strong, our in year past the in concepts expanding, diversifying, and creating new hiring, out who’s restructuring, Find been 18. page on year this again put together we’ve which report, 100 Industry our with Dining Magazine, then you’ll be familiar charities. local and students suppliers, how he’s supporting and been pandemic the amid industry the entering chefs of eration gen next for the are hopes his what pitality, Ros Scottish operators have faced some of the harshest operating operating harshest the of some have faced operators Scottish The government’s approach to devising government’s to devising The approach experi be might who for readers And Casual of reader you wereIf aregular anna Spence

a short extension to business rates cuts, which was was which cuts, rates to business extension a short across the UK, with readers in Scotland seeing seeing Scotland in readers with UK, the across the government’s Budget 2021 will be set out. set be will government’sthe 2021 Budget the other acutely focused on 3 March, when 3March, on focused acutely other the Some small victories have already been felt been have already victories small Some T delivery businesses right now, right with businesses delivery and kit meal have eye their one on operators here’s UK that doubt no FEB/MAR 2021 FEB/MAR - - - New P New In Ope dineoutmagazine.co.uk @ FOLLOW US Te N INSIDE Opi Mor O Din Le Dr ews utdoor Dining utdoor ternational Focus Journey Guest -The ch ad Interview inks Buyers Club Buyers inks dineoutmagazine e Out Industry 100 Industry e Out nion ning Trading WELCOME nings

roducts

dineoutmagazine.co.uk NOW ISSUE DIGITAL OUR GET GO: THE ON READ

44 48 54 34 58 56 10 14 18 12 4

3 / WELCOME TAKEAWAY ORDERS REACHED A RECORD HIGH OF +32.6% IN JANUARY, ACCORDING TO BARCLAYCARD, THOUGH +32.6% RECORDED A DECLINE IN CONSUMER SPEND OF -84.2%

TWEET ALL ABOUT IT SHAKE SHACK ARRIVES IN CAMBRIDGE Shake Shack has announced that its latest delivery-only concept is now open in Cambridge. CORBIN & KING It officially launched on Tuesday 9 @CorbinandKing February, and Cambridge residents are “Joe Allen – one of my restauranteur heroes to now able to order its menu via Deliveroo. whom I owe so much. It’s Signature items on the menu a sad day…” - Jeremy King, proprietor include the ShackBurger, the Smoke- Shack, crispy crinkle cut fries, Chick’n Bites, and classic drinks. To celebrate, Deliveroo is offering free delivery from 9 February until 14 February. The Cambridge Shack will operate from 12pm to 10.45pm, seven days a week.

ELITE BISTROS @Elite_Bistros Whilst I know it might be disappointing for guests that many restaurants are sold out for Valentine’s I am super happy for all the teams who are guaranteed a good week of sales, minimal wastage, and a busy week to get stuck in to

TOM KITCHIN @Tom Kitchin Delighted to keep our Michelin star @thekitchin for the 14th consecutive year. A wonderful effort from all the team. Many congratulations to all the new star restaurants in UK and Ireland. @MichelinGuideUK BOXPARK PROMOTES NEW CHIEF OPERATING OFFICER Boxpark, the retail, casual dining and leisure business that operates from converted shipping container complexes, has announced the promotion of Ben McLaughlin to the position of chief operating officer. The promotion comes as Boxpark concentrates on its growth and the development of new sibling concept Boxhall. Previously at Stonegate Pub Company, McLaughlin joined Boxpark as operations manager in January

2018 and over the course of three years, has demonstrated his ability to lead the company’s strategy and / DISHOOM oversee all commercial and operational aspects of the business. @Dishoom “As Covid-19 continues to impact the hospitality industry, we can only hope to remain positive and use Thanks to everyone in this time to focus on our future plans,” says Roger Wade, CEO and founder at Boxpark. Cambridge who ordered with us tonight, and very “I am delighted to confirm Ben McLaughlin’s new position as COO – he is an extremely valued member sorry if you had to wait. of the team and has brought fantastic insights into the business since joining three years ago. I have no This delivery business isn’t easy, and we’re still learning doubt he will continue to deliver great results at Boxpark as we evolve.” - finding the wrinkles in David Gough, the former operations director at Stable Bar & Restaurants Ltd (Fuller’s) appointed as everything - but we are genuinely overjoyed to be COO of Boxpark last year, has now left the business. able to serve you. 4 / News 04-09 / NEWS

dineoutmagazine.co.uk / @dineoutmagazine A RECORD NUMBER OF PROFIT WARNINGS WERE ISSUED BY FTSE TRAVEL AND THE NUMBER OF YEARS THE BIG TABLE GROUP HAS SIGNED TO IN A NEW LEISURE COMPANIES IN 2020, 74, WHICH IS NEARLY THREE TIMES THE PREVIOUS AGREEMENT WITH CENTER PARCS, WHICH WILL SEE INVESTMENT AT ITS 74 ANNUAL RECORD OF 28 WARNINGS IN 2018 (SOURCE: ERNST & YOUNG LLP) 6 12 LOCATIONS AND A NEW ITALIAN CONCEPT CREATED

HONEST BURGERS CREATES FONDUE MEAL KIT WELSH RESTAURANTS Honest Burgers has recreated a limited-edition special fondue burger, which WARN GOVERNMENT is available throughout February both via delivery, and as an at-home meal kit OVER JOB LOSSES for the first time. Responding to an apparent reduction in The team has rejoined forces with Mons Cheesemongers to bring the fon- support from Welsh government, the Welsh due burger back to its menus. Independent Collective (WIRC) The fondue burger tops Honest beef with five of Mons Cheesemongers’ has called for urgent clarity from Welsh favourite French and Swiss mountain cheeses (Comté, Beaufort, Vacherin ministers regarding what further funding Fribourgeois, Abondance and Emmental with garlic and white wine), crispy is available to micro and small businesses in pancetta, white wine onions, rocket, and pickles. the sector. They warn that without help, fur- The Honest at Home Fondue kit includes everything customers need to rec- ther job losses and closures are inevitable. reate the burger at home, with an additional serving of fondue (recommended During the 17-day firebreak lockdown last for chip dunking) and is priced at £20 for two, or £30 for four, plus £6 for year, the non-domestic rate (NDR) grants nationwide delivery. allocated to hospitality businesses in Wales were equivalent to a daily payment of £176 or £294, depending on the rateable value of each business. In contrast, the current NDR funding intended to cover the period from 25 Janu- ary until the 31 March, amounts to just £45 or £75 per day. Speaking on behalf of the WIRC, Natalie Isaac from the 44 Group said: “We have pre- viously provided Welsh government with evidence of the costs that businesses are having to pay out during lockdown – which include everything from employer’s national insurance and pension contributions and accrued holiday costs in relation to the fur- lough scheme; rent or mortgage payments; monthly lease agreements for equipment SCOTTISH BUSINESS hire; monthly contract fees; standing charges SUPPORT EXTENDED for utilities; security; insurances; and legal and professional costs. The business rates cut in Scotland will last another three months for “It is abundantly clear that with the cur- the country’s restaurants, finance secretary Kate Forbes revealed in its rent level of support, an unsustainable defi- budget for 2021-2022. cit now exists. Without a further extension Forbes confirmed that there will be an extension of 100% business rates of funding, many businesses will be forced to relief for hospitality into the first three months of the new financial year. make further cuts to jobs, or to close.” There was also confirmation of the payment of temporary closure and The support given to the sector to cover business restriction grants in February, regardless of any change in the the period 4 December 2020 to 15 January restriction levels applied by the Scottish government. The Rural Tourism 2021 reflected figures that were based on the Infrastructure Fund will also be doubled. fixed costs and minimal income expected UKHospitality Scotland has welcomed steps announced in the bud- in a full lockdown. Independent hospitality get but has also called on the chancellor to continue to provide ongoing businesses are now asking why they are being financial support to the Scottish government to ensure hospitality busi- offered a fraction of this to cover an extended nesses survive and can start to rebuild in 2021. period of closure in the first quarter of 2021. The trade body says that an extension to the VAT cut for a further year is also crucial for a Scottish hospitality revival. NATHALIE ISAAC NATHALIE 5 / News dineoutmagazine.co.uk / @dineoutmagazine 84% OF RESPONDENTS TO A SURVEY BY THE WELSH INDEPENDENT RESTAURANT COLLECTIVE SAID THE SURVIVAL OF THEIR BUSINESSES WAS IN DOUBT AS A 84% RESULT OF A REDUCED LEVEL OF GOVERNMENT FINANCIAL SUPPORT WHAT WE’VE SEEN

@DINEOUTMAGAZINE Tom Aikens’ Michelin- starred Muse is now sending out meal boxes via Finish & Feast. Aikens’ ‘Musette’ offering includes his signature lamb shoulder to share with sides of spring onion mash, balsamic onions and French beans with confit garlic.

THE BIG TABLE SIGNS TO

@DINEOUTMAGAZINE CENTER PARCS LONG-TERM @smokestakuk is offering two special DIY meal kits The Big Table group, the operator of Las Iguanas, and Café Rouge restaurant brands, has for Valentine’s Day from its agreed a new long-term partnership with Center Parcs. wood-fired smoker, available for nationwide delivery The partnership will include a significant investment programme across its 12 restaurant locations and see the introduction of a new premium Italian restaurant concept. , which was formed last summer, has committed to a new six-year agreement. As part of the deal, the company will refurbish all of its sites – which includes two Las Iguanas sites, four Bella Italias and five Café Rouges – over the next two years – at Center Parcs’ five UK locations, in Bedfordshire, Cumbria, Nottinghamshire, Suffolk and Wiltshire. In addition, The Big Table group will convert a eatery in Center Parcs, Woburn, to a new premium Italian casual dining concept called Amalfi, which is due to launch when Center Parcs re-open @DINEOUTMAGAZINE in 2021. The new concept will serve a menu of Italian food and drinks inspired by the Amalfi coast. Industry #chefs, “This new long-term contract demonstrates the strong relationship between The Big Table group @dineoutmagazine and Center Parcs and acknowledges the continued demand for our Bella Italia, Café Rouge and Las needs you! Become a part of our #H2ORoadTest Iguanas brands in high volume, high quality locations,” said Lloyd Bloom, brand director of conces- professionals, and be PAID sions and franchising at The Big Table group. to use your key skills and knowledge to put a range of “Despite what is a very uncertain time for all, we are extremely excited to be looking ahead, with the top notch products through refurbishments across locations, as well as the introduction of Amalfi.” their MOT.

HOW CAN YOU GET INVOLVED WITH FOOD WASTE ACTION WEEK?

WRAP is calling on UK hospitality businesses to take action during of Grub campaign includes a 15-minute online course. Food Waste Action Week (1-7 March 2021) and pledge to become Businesses are urged to ‘step up to the plate’ by encouraging ‘Guardians of Grub’. staff and customers to visit lovefoodhatewaste.com to find out how The week of activity will raise awareness of the impact that wast- they can reduce the amount of food they waste at home. ing food has on the planet. Restaurant businesses can pledge their allegiance to the “This is a hugely important issue for businesses, individuals and Guardians of Grub campaign via guardiansofgrub.com. for us all as a society,” said Kate Nicholls, chief executive of UKHos- pitality. “Tackling food waste will be a major step in addressing cli- mate change, which is arguably the single biggest issue of our time. “Guardians of Grub is a great initiative, highlighting the issue of food waste and providing solutions to tackle it. Even during this time of crisis in the hospitality sector, food waste reduction is important, not only for its environmental benefits but also in pro- tecting businesses financially.” For operators who are keen to discover exactly how much they

6 / News can target their food waste reduction and save costs, the Guardians

dineoutmagazine.co.uk / @dineoutmagazine 7 / News dineoutmagazine.co.uk / @dineoutmagazine DELIVEROO EXPECTS TO SIGN 50 NEW RESTAURANTS TO ITS EXPANDING SIGNATURE SERVICE BY 1 MARCH (WHICH ALLOWS CUSTOMERS TO ORDER FROM THE RESTAURANT 50 PARTNER’S WEBSITE BUT USES DELIVEROO’S DELIVERY LOGISTICS) SAIPHIN MOORE

ROSA’S THAI CAFE EXPANDS TO RIDING HOUSE CAFÉ CREATES MIDLANDS CARIBBEAN AT-HOME MENU This spring, Rosa’s Thai Cafe will expand its The team behind Riding House Café has created Soul Ride by Riding House at portfolio with the launch of its first restaurant Home, a new menu from head chef patron Henry Omereye (pictured, left) and in the Midlands, located at Two Chamberlain chef Martin Kanu (pictured, centre), inspired by Omereye’s love of the Carib- Square in Birmingham’s city centre, part of bean and its cuisine. the new Paradise development. This new concept will take over the entire menu and is available to order for The launch of Rosa’s Thai Cafe Birming- delivery and collection as well as through the meal kit boxes on the Riding House ham marks the 23rd opening for the group, at Home online store. At the same time, the Riding House Local Store on Great which currently holds sites in , , Titchfield Street will return in collaboration with London butcher O’Shea’s. Manchester and Liverpool. The 80-cover Omereye’s menu includes brunch dishes such as smoked Cajun pepper stew restaurant will be open for lunch and din- with coconut, avocado, christophine and okra crisps; and Caribbean pancakes ner seven days a week, with dishes including with toasted marshmallows, coconut clotted cream, white chocolate, and banana founder Saiphin Moore’s signature red but- maple syrup. ternut curry with sweet basil​ and drunken The lunch and dinner menu features dishes including salt cod fritters with noodles with galangal.​ Bajan pepper sauce; Island stew (braised mutton, yam, pumpkin, okra, scotch “For us, the offer at Paradise was too good bonnet and dumplings); the Soul Burger with ackee and callaloo; and tiger an opportunity to miss and we are extremely shrimp triple cheese mac. Pudding options include cinnamon sugar dumplings happy with the setting of our new restaurant with banana cream. overlooking Centenary Way,” said Rosa’s Thai The Riding House at Home feasting boxes now also feature the Soul Ride Cafe managing director Gavin Adair. “We can’t menu, with the Soul Ride Brunch Box, Weekender Box and Sunday Roast Box all wait to welcome Brummies into our new space delivered nationwide. The boxes will include signature dishes from the Soul Ride later this year and look forward to showing delivery menu, ready to finish and at home. them our authentic, award-winning Thai food.”

EXCLUSIVE COLLECTION UNVEILS NEW RESTAURANT PLANS

Exclusive Collection has revealed details of the new restaurants opening at its properties this spring: Hillfield Restaurant & Bar, which will be ‘an ode to Surrey produce’ at Penny-

LAINSTON HOUSE hill Park; and The Wellhouse at Lainston House, a casual, evening-only dining experience focused on seasonal, wood-fired cooking. The developments signal the hospitality operator’s reinvestment back into its proper- ties while doors have been closed, ahead of the anticipated busy summer months ahead when UK staycations are set to boom. Hillfield Restaurant & Bar at the five-star Pennyhill Park will sit alongside the property’s existing Michelin-starred restaurant Latymer. Lewis Russell’s menus will feature produce from its own estate, the Surrey hills and wider county – with a focus on working with farm- ers to commit to high welfare, sustainability and preserving the landscape. As part of the redevelopment, Pennyhill Park will also unveil a new alfresco dining spot, Lily Pond. Meanwhile, The Wellhouse will open in the evenings at Grade II listed 17th century manor Lainston House in Hampshire, which has been part of the Exclusive Collection since 1983. The hotel is already home to The Avenue restaurant in the main house, and the new culinary

8 / News addition will launch in an outbuilding already known for hosting the hotel’s cookery school.

dineoutmagazine.co.uk / @dineoutmagazine MARGHERITA HAS BEEN VOTED BRITS’ FAVOURITE TOPPING, PROMOTED ACCOUNTING FOR 44% OF ORDERED FROM RESTAURANTS CONTENT 44% VIA FOODHUB. PEPPERONI CAME IN AT SECOND PLACE WITH 16%

NEW £50M PLANS COULD SEE FOODIE CENTRE CREATED IN BOLTON A public consultation has been launched on a £50m plan to transform the former Farnworth market precinct into a town centre community with artisan markets, pop-up food units and hospitality outlets. The consultation from Capital&Centric follows the recently agreed deal between Bolton Council and the stars of BBC2 documentary Manctopia to regenerate the site. Located on King Street in the heart of the town centre, the site is a short walk from the train station with easy access into Bolton and Manchester, and on the doorstep of the refurbished bus station, making it an ideal location for commuters. Locals are also being asked what sort of amenities they would like to see included as part of the market precinct reboot, with the developer throwing a number of ideas into the mix such as café-bars, delis, a mini-cinema, gym and co-working space for businesses to base themselves. LOOKING FORWARD IN 2021

By Chris Cannon, commercial controller at McCormick (UK), the brand owner of Frank’s RedHot and French’s Mustard

It has been a tough start to the year for hospitality. With the country in the midst of its third national lockdown, businesses yet again forced to close their doors and news that unemployment rose by 163%* in our sector in 2020, the New Year did not bring with it the new start we were all hoping for.

“BUT WHILE 2021 WILL UNDOUBTEDLY BE CHALLENGING, WE MUST ALSO ASIAN CONCEPT MAMASAN FOCUS ON THE POSITIVES” SIGNS TO Rishi Sunak’s £4bn relief package is a much-needed South east Asian bar and brasserie concept Mamasan has acknowledgement of the importance of hospitality to the country’s signed for a 6,875 sq ft dining space in Liverpool ONE. economy. Many have hailed the one-off grant of up to £9,000 per Founded by Brad Stevens, the creator of Bar Soba and property as a lifeline to businesses and a measure which may save Pizza Punks, Mamasan’s launch at Liverpool ONE will mark many pubs, bars and restaurants from closure. the brand’s second opening. In line with the Glasgow site that opened in 2020, Mamasan’s Liverpool venue will serve south Delivery and takeaway offerings have continued to soar as east Asian-inspired cuisine and cocktails, using local produce. operators look for different ways of boosting income. Crucially, it “With nationally-established names such as Bar Soba and is a market that allows independents to take advantage as much Pizza Punks already under my belt, I am looking forward to as chains, which is great in terms of protecting the diversity and depth of the UK restaurant scene. The pandemic has shown just now turning my attention to expanding the unique Mama- how quick this industry is to adapt and innovate. san concept,” said Stevens. “The gap in the market for this kind of experiential dining in Liverpool, combined with the And news of operators such as BrewDog and Loungers offering discovery of this attractive and versatile space at Liverpool their Covid-secure venues as vaccinations centres is testament ONE, made this an opportunity too good to pass up.” to the industry’s dedication to beating this pandemic. With the Mamasan’s latest restaurant, due to be opened once national mass vaccination programme underway and more members of lockdown restrictions are eased, will see a complete refit of the society protected against the virus every day, perhaps pubs, bars expansive unit into a brasserie-style setting, designed to accom- and restaurants can start to look forward to brighter months ahead at last. modate up to 200 covers. The new Mamasan site will also have

a mezzanine floor and panoramic roof terrace. *Centre for Retail Research The signing of Mamasan’s debut site in the city by Grosve- nor (which announced the news) coincides with and both re-committing to Liverpool ONE following administration periods. 9 / News dineoutmagazine.co.uk / @dineoutmagazine 10-1110 / OPENINGS / OPENINGS / / North Street, Langham, Holt, NR25 7DH NR25 Holt, Langham, Street, North pit. fire Ofyr the and kitchen) (the hotel’s Shack The from outdoor food becued bar and pizza fresh serving space, outside asunny in sits Yard The please. they wherever drink and eat to encouraged are guests Bar, though The and Den The wood. Other food spaces include The and Yard,drink and over charcoal cooked sea’,meets ingredients and land ‘where on focusing menu a with – restaurant main the is (pictured) Stanley’s bedrooms. designed individually 32 with factory, blowing ham’s glass old Lang in sits hotel The March. in hopefully – spring this to open now set is Harper hotel The boutique 2020, April in to open planned originally Having NORFOLK THE HARPER HARPER THE 18 Shepherd Market, Mayfair, London W1J 7QH W1J London Mayfair, Market, Shepherd 18 cuisine, combining British ingredients with classical training Japanese and techniques. traditional on take innovative an represent menu will omakase The make. also will they which drinks, the aspects including guests all to their meal the of serve will counter the behind team. Chefs his and Maruyama by counter the behind from served be all will who people 10 seat will space mate culinary the in inti The in-house. place taking process this with fish, ageing of dry technique to specialise UK the in Japanese restaurant first the be will Maru (pictured). Taiji chef Maruyama by executive developed been has which menu tasting farm-to-table omakase-style, a20-course be will There Market. Shepherd Mayfair’s Taka in behind team the from concept latest the is Maru MAYFAIR MARU - - 3 Windmill Street, Fitzrovia, London, W1T 2HY W1T London, Fitzrovia, Street, 3 Windmill meat. the to serve restaurants eight UK only of one Stone Hot making beef, Kobe certified features also menu The tofu. homemade and cheeks Hamachi cod, black marinated 48-hour as such dishes hot changing seasonally and sashimi sushi, prepared freshly alongside – stones hot searing on cooking of art Japanese historic the by inspired – fare ishiyaki signature Stone’s Hot tures menu fea the Rai, Raj Padam chef by executive bar. Designed sushi Hot and seven-seat open a Market, restaurant 50-cover comprises Stone Fitzrovia Chapel Islington’s in site first group’s the of success the Following Street. Windmill Fitzrovia’s on located restaurant, London asecond opening is HotStone concept dining Japanese FITZROVIA HOT STONE - - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk available, as well as slow-fermented slow-fermented as well as available, operating a takeaway and delivery delivery and atakeaway operating service, as is Elliot’s existing unit in in unit existing Elliot’s is as service, Restaurant and natural wine bar bar wine and natural Restaurant A signature small plates menu is is menu plates small A signature The new Hackney site is already already is site Hackney new The operator Elliot’s has announced announced has operator Elliot’s it has opened a second London asecond London opened has it venue, located on Mare Street. Street. Mare on located venue, sourdough pizzas, cooked in a a in cooked sourdough pizzas, 121-123 Mare St, Hackney, Hackney, St, Mare 121-123 wood-fired oven. Borough Market. London, E8 4RH ELLIOT’S HACKNEY

Level 5, Peckham Levels, 95A Rye Ln, London, SE15 4ST SE15 London, Rye 95A Ln, Levels, Peckham 5, Level £5. from available are sides and £10 from start dishes main for Prices Oreos. deep-fried and burgers; chicken fried Korean-inspired cheesesteaks; mi banh Philly shrimp; seasoned Bay Old drizzle; caramel asoy with crab mint); shell soft fresh and sauce fish cucumbers, smacked with ribs (topped lamb influence Asian roasted east slow south a filling); with chickpea a with bread (fried tacos bara its with doubles Trinidadian traditional on spin Belly’s Bando menu include the on Dishes turalism. London’s multicul of blend embraces to right). left eatery The (pictured Situnayake Alex and Ramadan Naz by founders London, development, south Levels Peckham the inside for delivery-only) (initially opened has Belly Bando concept fusion food Soul PECKHAM PECKHAM BANDO BELLY options such as broccoli kofte, and and kofte, broccoli as such options kebabs, tikkas and curries. Dishes Dishes curries. and tikkas kebabs, inventive Indian breads including including breads Indian inventive kebab, and vegetarian and vegan and vegan and vegetarian kebab, include chargrilled truffle murgh truffle chargrilled include at the helm. The 48-cover space space 48-cover The helm. the at Dayashankar Sharma (pictured) (pictured) Sharma Dayashankar Heritage is now open in West West in open now is Heritage Fine dining Indian restaurant restaurant Indian dining Fine Dulwich with executive chef chef executive with Dulwich serves regional small plates, plates, small regional serves 101 Rosendale Rd, Norwood, Norwood, Rd, Rosendale 101 gruyere and chilli naan. naan. chilli and gruyere London, SE21 8EZ London, SE21 HERITAGE DULWICH which remained closed following following closed remained which the former Masa + Mezcal venue, venue, +Mezcal Masa former the latter being executive head chef. chef. head executive being latter Stokes Croft. Nadu is the latest latest the is Nadu Croft. Stokes venture from the team behind behind team the from venture owners Raja Munuswamy and Munuswamy and Raja owners Nadu is now open on Bristol’s Bristol’s on open now is Nadu The new site is housed within within housed is site new The Sri Lankan and Tamil concept Tamil and concept Lankan Sri Saravanan Nambirajan – the Nambirajan Saravanan Bristol restaurant Nutmeg – Nutmeg restaurant Bristol the first lockdown last year. last lockdown first the 77-79 Stokes Croft, Bristol, BS1 3RD BS1 Bristol, BRISTOL NADU

-

11 / Openings 012747_v2 AMC_Gourmet_OOH_JAN2021_A4_HR.pdf 1 08/01/2021 12:50

gourmet burgers headline the menu

THE PIZZA choose a INDUSTRY’S BIGGEST SLICE

BOLDDATA REVEALS he UK dedicates one JUST HOW INTENSE day a year officially AMERICA’S OBSESSION T to its love of pizzas (9 WITH PIZZA HAS February to be precise, though BECOME BY LOOKING the annual National Pizza Awards AT THE EXPLOSION is our personal favourite). Our IN RESTAURANT friends on the other side of the OPENINGS IN Atlantic devote an entire week RECENT YEARS to one of the most popular menu items in the western world! In the US, National Pizza Week is celebrated in January. The latest statistics from data specialist BoldData have revealed that the amount of pizza restaurants in America has increased by an incredible 39.2% over the last five years. However, this growth stopped abruptly in 2020, which probably won’t surprise you. XIBILI FLE TY BoldData notes there are currently 90,817 pizza restaurants in the US, which is an increase of nearly 40% compared with 2016, when there were WASTE REDUCTION a mere 65,213 pizza places dotted across the States. It appears 2017 was an Q U A L I T Y especially good year for pizza: with an increase of 11,137 pizza joints across the country (17.1 %). If this growth pattern continued, it was expected that the start of this year would have seen the US reach the golden number of 100,000 pizza restaurants, but the pandemic had other plans. The growth of pizza restau- rants came to an abrupt halt in 2020, with an increase of only 581 restau- rants. Though any growth at all is still impressive – no doubt helped by pizza’s versatility with regards to food delivery. The perfect choice for your Pizza afficionados should head for California. The state has 8,271 pizza takeaway or delivery menu places, with the Los Angeles area boasting more than 2,044 alone. New York comes in second with 7,190 restaurants, a growth of 48% compared with 2016. The biggest growth during the five-year period took place in Hawaii: a whop- ping 69%. By comparison, Wyoming state has the lowest number of pizza PRE-SLICED, FULLY BAKED restaurants, with only 133 to its name. AND SUPPLIED FROZEN, The numbers make the US home to the largest number of pizza restaurants worldwide. Italy naturally comes in second with 42,288 pizze- SAVING TIME IN THE KITCHEN rias. Brazil completes the top three with 32,283 pizza venues. Yet the US’ AND MINIMISING WASTE 90,817-strong collection of pizzerias still has more units than the remain- ing top four countries combined (totaling 88,100). However, if we’re talking countries with one of the highest numbers of pizza places per capita, then Australia possesses 5,598 – coming in eighth place on the overall list. For more information on BoldData and to discover more sector-specific statistics, find out more AT Americana.co.uk visit bolddata.nl/en/companies/pizza-restaurants. / FOCUS 12 / INTERNATIONAL Proudly part of Lantmännen Unibake

*opeepl burger insights august 2020 dineoutmagazine.co.uk / @dineoutmagazine 012747_v2 AMC_Gourmet_OOH_JAN2021_A4_HR.pdf 1 08/01/2021 12:50

gourmet burgers headline the menu

choose a

XIBILI FLE TY WASTE REDUCTION

Q U A L I T Y

The perfect choice for your takeaway or delivery menu

PRE-SLICED, FULLY BAKED AND SUPPLIED FROZEN, SAVING TIME IN THE KITCHEN AND MINIMISING WASTE

find out more AT Americana.co.uk Proudly part of Lantmännen Unibake

*opeepl burger insights august 2020 TOM KITCHIN, CO-FOUNDER OF THE KITCHIN GROUP, TALKS TO ROSANNA SPENCE ABOUT WEATHERING LOCKDOWN, STANDING UP FOR THE SUPPLY CHAIN AND SPEAKING OUT FOR SCOTTISH HOSPITALITY

t’s becoming increasingly difficult to talk closure of his Castle Terrace restaurant, to restaurateurs about anything other and a clutch of Covid cases were traced than lockdown. And rightly so when busi- back to The Bonnie Badger in Gullane just Inesses are on the line. Though Dine Out will before Christmas. always try to shine light into the operating By Kitchin’s own admission, it was per- abyss the industry is currently facing – some- sonally a really challenging year: “There were times one must lean into the darkness to some highs and good moments too, but they understand the true resilience of people. were heavily outweighed. But everyone’s got Even by 2020’s insane stan- wounds – its not just about dards, last year was trying for me or hospitality. Everyone’s the Kitchin Group of restau- got a story to tell.” rants and pubs – co-owned “I want to We’re talking the day after by chef Tom Kitchin and be trading England’s third national lock- his wife Michaela. The year down was announced, as had barely begun when the properly, well as Scotland’s refreshed pair’s Southside Scran venue lockdown restrictions – in Bruntsfield, Edinburgh, not at 30% though the news didn’t which had only opened to of what come as a surprise to Kitchin. wide acclaim in November “It’s not hit me in the 2018, suffered severe water we would same way as the past ones damage because of a leak normally have,” he notes. “I was under from the flat above. Water no illusion that I was going had pooled between layers take” to be opening the restaurant of renovated ceilings and anytime soon, it’s the reality eventually gave in. we’re facing. It feels like a “That was a massive problem for us,” different headspace to the first time, but, of Kitchin explains. “It cost us an incredible course it’s still very frustrating. amount of money and we had to close the “I think it’s really hard for people down restaurant. We then decided to rebrand south to understand what’s going on up here and tweak the menu, bringing it back with and vice versa. a new emphasis. We were ready to relaunch “Scottish hospitality has not been when Covid came.” operating at full capacity since before The pandemic also saw the permanent the first lockdown last year. We’ve had Tom Kitchin / Kitchin Group / Kitchin Kitchin / Tom / LEAD INTERVIEW 14-17

dineoutmagazine.co.uk / @dineoutmagazine dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk TOM KITCHIN

THE KITCHIN if you say anything, that’s it: you’re either a you’re either it: that’s anything, say you if dichotomy. an incredible In Scotland, such way, creates it and apolitical take in such it people “But explains. Kitchin industry,” the that represent forward values the put instead to fulfil. agenda and opinion own their has everyone media, nature the is social as of and, momentum more have gathered sages mes his recently Though hospitality. tish Scot affecting issues to raising stranger no is Kitchin platforms. public plight on industry’s the sharing many on chefs spotlight the thrown has presence media social A strong ARTISAN, NOT PARTISAN vital.” that’s because again, working economy the get and reopen can we so says, government the what done’. this get Do let’s and hatches the down batten ‘everyone, I think, Now fight anymore. can’t that we afeeling There’s We tried. and tried could. we battle every fought we’ve months; for loss at amassive operating been bre: “We’ve som is tone his closures, of wave latest the of ahead Christmas, before trading positive year.” whole the basically for alcohol no then and 6pm 8pm, 10pm, restrictions: “I’ve really tried not to be political but but political to not be tried really “I’ve some team his managed if Iasked When - - - says. “The rent is a real problem. But often the the often But rent areal problem. is “The says. (£375m)? businesses hospitality to Sunak support help Rishi chancellor the by proposed funding round of latest its with to do government Scottish the want Kitchin jobs.” their to are lose going who people and that to are suffer going businesses of down way all the effect a domino there’s we’re If trading, not us. by supported that are society of brackets different these are there all –underneath linchpin the is industry hospitality the and restaurants that was to across get trying Iwas message The like that. programme on a difficult is which political, not and honest to be tried just “I away,”paddling remembers. he were my legs underneath but gliding, was alake: on I like aswan Iwas that show on Night in November. Debate Scotland’s BBC of an episode on Kitchin appeared when difficult more even my industry.” that reflect questions asking just I’m politics. about talk Inever because Ivote what knows SNP. not or Nobody you’re SNP you’re aunionist; or not unionist “We can’t keep borrowing money,” borrowing he keep can’t “We does what political, getting without So, in but my time, TV of alot done “I’ve became agenda apolitical an Maintaining

15 / Lead interview 16 / Lead Interview / Tom Kitchin / Kitchin Group centre, when the Kitchin Group’s Kitchin Kate the when centre, youth alocal for boxes food Christmas vide into too.” it have fallen great staff that the it’s that I find and rewarding really relationships. to and form institutions and charities local support and community the of part to be tried just “We’ve inhere Edinburgh,” says. he patch little our to on work is individuals, as organisations.local of naturecharitable to support the and skills their lending teamhis have been and Kitchin TV, national on suppliers their and businesses for restaurant up standing firefor line of in the himself putting not he’s When BOX THE INSIDE THINK pay back.” to debt of have we alot because industry, to the make do adifference really things of kinds these All VATthe rates. business and with leverage some us gives government the that trading back get we that when hope just company. I amultibillion-pound always not –it’s livelihood or pension their as income have that buildings the own who people The whole team worked together to pro together team worked whole The and abusiness, to as do tried we’ve “What -

join forces with Compass,” Kitchen says. “I’ve “I’ve says. Kitchen Compass,” with forces join to delighted really I’m and year last about aconsultant. as closely working and training programme and apprenticeship ambassador. culinary as Scotland Compass business catering distinct new Ireland’s and Group UK Compass with partnering is Kitchin that announced recently was it industries, foodservice and hospitality wider the ing on.” going stuff fresh much ture, wasn’t there at tempera an ambient cupboard in the sit that would all products was It ate something. to cre quite atest actually was It experience. quite an that was And it. from meals some to me create asked and box’ an ‘isolation ered deliv “They all to quite adds. new me,” he was halls. in student lockdown facing people with solidarity of an act as ingredients cupboard Edinburgh students’ from meals supplies. of need were in desperate members many told its of was time, some for charity the with involved Murphy, been who’s “That’s a really exciting project that came that came exciting areally project “That’s to him contributing the see will role The enter talent new to support looking And this so astudent, been really never “I’ve to hand creating his turned also Kitchin dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk - - - - THE KITCHIN

SHELLFISH ‘ROCKPOOL’ dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

THE KITCHIN businesses fall victim to the pandemic. to pandemic. the victim fall businesses culture, more as exciting restaurant with cities in other and UK, the of areas in rural operators independent hospitality special, people.” our towant support We there. out companies big the of some like redundant We make everyone didn’t ple. peo our after We’re look and like family abig happy. us –that makes create experiences and people after “We’re to here look explains. economy to reopen. the and society enabled has vaccine the after long felt be will and run deep pandemic the of are scars why the industries many other from apart hospitality that set key values The LEGACY A LASTING to journey. your on take you that start will and open will doors more work, you harder the to chefs: young words In Kitchin’s own philosophy. and spirit Kitchin in the working already – rewarding those workforce existing their within to from promote looking and in hospitality careers advocating sionately achef. to be wanted ever, knew always he How qualifications. no with at 16 school left that gap.” to bridge trying about It’s college. local at the acourse are and about told at 16 school of are out dropping who kids it: of side other the there’s then And industry. to the ment learn to into get agreat establish trying about thinking They’re support. with into acareer guided are being and tality hospi Scottish embracing are who people spectrum: awide “There’s exclaims. he all closed!” they’re because in, work actually and go can that they a find restaurant through? coming talent young country’s the by faced now challenges are biggest the think Kitchin does what hospitality, of ation relationship.” good areally be could Ithink and year that the up throughout lined events incredible some got They’ve them. for that work people the of more meeting in and suppliers. local and generation next the into training money of alot investing they’re company, but amassive obviously It’s ing. invest been they’ve much are how they and proactive how with impressed really been “London’s always drawn the best talent, talent, best the drawn always “London’s future of the with lies fears his of One Kitchin much,” so care we “As an industry group pas the is Michaela, with along So, that kids of camp in the was he admits He to be will it all, of “First gener next Scotland’s of subject the On stuck to getting forward looking really “I’m - - hospitality” or me about just – it’s not wounds got “Everyone’s - - - - -

this together”. together”. this “We’re all in it. them”, puts he as against “us that no there’s it’s experience, whole the from learnt anything he’s If it. by beaten to be refuses he but existence, of mode again.” moving business to the get important so It’s pay suppliers. and debt the properly, pay back pay staff units? available widely Terrace (sadly) now into the of expand or one like Castle venues his toany replace plans are there but businesses, shuttered taining his main and kids four home-schooling with life is.” work the to where drawn be will places in those talent all that wonderful then survive, don’t to top Scotland of wall the Corn from years 15 or 10 last the over UK the in that have exploded restaurants incredible these if But back. to come able be always will “London adds. to he be,” Iwanted where that’s chef, Iknew ayoung Iwas when even Kitchin may be resigned to a restricted to a restricted resigned mayKitchin be lockdown balancing be mayKitchin now great job.” great a doing chef awonderful she’s us; for work to used Hall Roberta Chartroom. Little “The smile.” me made really food their and job agreat doing been have guys Those L’escargotEdinburgh: and Ondine. bleu in me for out stood really “Two venues hours.” 12 for on my Green Egg barbecue, such as brisket, cooking is at good really become I’ve what But love. kids that –things tacos Mexican Japanese, Chinese, of Abit things. different of lots learning been I’ve so kids, the with home at cooking been I’ve “Absolutely. OUT IN EDINBURGH? IN OUT IMPRESSIVE MEAL REALLY LAST WAS YOUR WHERE RESTAURANTS ARE CLOSED? ORDERED FOOD FROM WHILE YOU’VE PLACE BEST THE WHERE’S COOKING SKILLS IN LOCKDOWN? NEW ANY HAVE YOU LEARNT normally take. Then we can can we Then take. normally would we what of at 30% properly, not trading and running up and back them to want get Ijust pay back. toWe money of have a lot buildings. our on to focus trying really and possible as employed manyas people to keep trying have, that we core business the on ing concentrat just “I’m states. “Absolutely not,” he - - -

17 / Lead interview 18-32 / DINE OUT INDUSTRY 100 T their communities and save as many industry jobs as possible. as jobs industry many save as and communities their in vulnerable for the care food, world-class cooking to continue order level in a at molecular operations their have modified restaurants UK pressure, weight immense of the Under light. brilliant shines darkness let’s the through forget not that businesses, restaurant bleeding already at away to peck continue that more fitting. be not could sentiment that industry, restaurant UK to the better”. applied When things to make change up to create have stepped life of walks investment. of injections fresh with brink the from rescued to be continue brands financial cherished rollout, and programme vaccine the await physical citizens UK on As instead. outbreak operations this of effects real very the on instead focused and c-word detestable most latest, the of mentions over countless reading eyes your we have So, spared to survive. dive and to duck continues industry the as made have been might mentioned businesses restaurant to the changes further report, this reading and writing even between it’s that And likely pandemic. ongoing the of result 2020. survive not did that ones the on let’sreflect to pages, pause following over the operation in about read you business for So, every pandemic. to the fell victim Maxwell’s December, West favourite in End and October, in went liquidation into MOD Pizza reports. industry to recent according name, brand the of you’ll hear last the be not nearly might that though and administrators, joint closed of appointment the were following lost jobs branches 300 19 All crisis. current the of ahead – January last collapsed which Co, Burger Handmade as here, longer no such sadly are list this of versions previous in faces Afew regular reading. for sombre some prepared Be too. presence international have an also businesses many though venues, UK to relates specified sites of number the that Note state. current its in industry dining the of snapshot organised alphabetically an as to readers presented Amid the suffocating blizzard of fickle government restrictions and ongoing high infection rates rates infection high ongoing and restrictions government fickle of blizzard suffocating the Amid all from but we’ve how people ways, seen unimaginable in us “tested 2020 that tweeted Obama Barack adirect are pages these in listed restructures and closures of majority the that saying without It goes Dining Magazine predecessor: it is it is predecessor: Magazine Dining Casual its of footsteps the in follows 100 Out’s Dine of Industry edition his

OUR LAST REPORT…OUR LAST 100 OUT WHAT OUR INDUSTRY FIND EXPANSION PLANS, TOFROM RESTRUCTURING MORE TIMES THAN ‘CVA’. INBOX THROUGHOUT 2020 EDITORIAL DINE OUT’S GRACED THREE LETTERS 12-MONTHA PERIOD? NO RESTAURANT INDUSTRY IN BYEXPERIENCED THE SUCH INTENSE UPHEAVAL BEEN THERE EVER HAS HAS BEEN UP TO BEEN SINCE HAS dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

in 2019, is now delivery-only. delivery-only. now is 2019, in Azzuri by bought abrand Pod, redundancies. 1,100 than more in resulting closed, sites 75 though saved, were jobs thousand Five portfolio. 301-strong its from trading restaurants 220 than more –leaving growth return to potential and restructure group the to help £70m than more committed owner new The investor). an (already Partners Capital to TowerBrook brands Azzuri’s sold who appointed, administrators REPORT: CUISINE: NUMBER OF SITES: 200+ WEBSITE: LOCATION: Pod) Mama, di Coco Zizzi, Italian, (ASK dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk and Christmas meal kits. kits. meal Christmas and Year’s New sending recently most nationwide, became later May, in which created was Hame Handling’s service London home delivery Butterfly). to Ugly concept in (similar extension fresco al azero-waste, as Garden, Covent Frog flagship his outside launched then was Road Toad the on 2020. March in indefinitely 2019) late in opened just had (which Chelsea in Butterfly Ugly and Hoxton REPORT: CUISINE: NUMBER OF SITES: 4 WEBSITE: LOCATION: dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk and Steve Herring. Herring. Steve and Davies Morgan of team management existing the backed who investors, private other of anumber Turner Graham alongside chairman by led investment new with investor, an as company the exited Fund Growth Business The closed. units three –though restructure acorporate via jobs 270 than more with along saved were sites Fourteen Gatwick. and Bristol atEdinburgh, located pipeline, REPORT: CUISINE: NUMBER OF SITES: 14 WEBSITE: LOCATION: RESTAURANT GROUP ADAM HANDLING GROUP AZZURRI ASK ITALIAN ADAM HANDLING Mid-July 2020Mid-July saw KPMG Handling had to close the Frog Frog the to close had Handling Barburrito has airport sites in the in the sites airport has Barburrito Italian World Mexican azzurrigroup.co.uk adamhandling.co.uk barburrito.co.uk Nationwide London Nationwide

now approaching £2m. approaching now investment an 2019, August in Partnership Crown company now-parent the by founders original the from acquired was growth. Bird organic through year the in later expected locations multiple with Shoreditch, and Waterloo Battersea, Leeds, Cambridge, in land concept waffles and chicken fried the see should 2021 of quarter first the says company The vision. Glover’s Andrew director managing new of part as 2021, in are planned sites new Several REPORT: CUISINE: NUMBER OF SITES: 9 WEBSITE: LOCATION: notice. further until closed temporarily are also Street Wellington London’s and Plymouth and permanently, closed has site Woking Its roles. their from down stepped Campbell David chairman executive and Hills Sarah director managing Bill’s 2020. January in restaurants dining casual the to oversee responsibility the given Collection, Ivy the of director managing Berisha, Baton saw group Caring-backed Richard The REPORT: CUISINE: NUMBER OF SITES: 75 WEBSITE: LOCATION: to reopen. yet still is site Farringdon The advice. government with line in reopened Westgate Oxford and Garden Covent Circus, Oxford closed. sites Albans St and Bromley Greenwich, in O2 the London, Cross Kings estate. eight-strong group’s the of half for UK DGMP with agreed been had sale apre-packaged that announced was it April, In 2020. January late in appointed first were administrators and 2019, in aCVA entered company The REPORT: CUISINE: NUMBER OF SITES: 3 WEBSITE: LOCATION: BIRD RESTAURANTS BILL’S RESTAURANTS HAT BENITO’S BILL’S RESTAURANTS American British Mexican birdrestaurants.com bills-website.co.uk benitos.co.uk Nationwide Nationwide London and Oxford employed more than 800 people. 800 than more employed and £34.7m around of aturnover had company the appointed, were administrators When Livingbridge. and NatWest White, Nick CEO Derkach, John chairman brand’s the by backed is company new The made. were redundancies 123 and closed, restaurants six though jobs, 680 than more saved that deal administration apre-pack in 1994 Pierre Bistrot called company to anew 2020 July REPORT: CUISINE: NUMBER OF SITES: 23 WEBSITE: LOCATION: Flesh & Buns sites. &Buns Flesh two and Soho in Shack-Fuyu includes also group The buns. bao and chicken fried serves also and guests to up 80 accommodates site ramen newest The capital. the of west expansion first its mid-October, Richmond in opened site sixth Its forward. brand the take Tomazos to leaving 2020, early in business the from away stepped Shonhan but 2012, in Shonhan Ross Tomazos and Demetri REPORT: CUISINE: NUMBER OF SITES: 9 WEBSITE: LOCATION: BISTROT PIERRE BISTROT BONE DADDIES Most of the business was sold in in sold was business the of Most Bone Daddies was founded by by founded was Daddies Bone French Japanese Japanese bistrotpierre.co.uk bonedaddies.com London Nationwide

BONE DADDIES BIRD RESTAURANTS

19 / Dine Out Industry 100 20 / Dine Out Industry 100 LOCATION: athome. dishes signature restaurants’ the to recreate recipes and ingredients with box –ameat Feast Prime venture delivery to launch Meats) Zelman and Beast Goodman, restaurants owns (which Group Craftsman Global with collaborated team May, In the £20. just for ordered be could roll lobster or feast alobster to end: an came scheme Out to Help Out Eat the when pricing menu 2011 original REPORT: CUISINE: NUMBER OF SITES: 11 WEBSITE: Reading) and Cambridge LOCATION: to coronavirus. related aclaim following company to his out to pay refused Hiscox company insurance his after lawyers recruited Blanc Raymond patron chef 2020, In 2019. September in closed site Bristol Its to £6.2m. £9.4m from increased tax after loss group and to £4m 15.2% up was EBITDA 2019. in to £57.8m 6.7% by increased revenue that reported pubs, Company Brasserie White and Blanc Brasserie REPORT: CUISINE: NUMBER OF SITES: 15 WEBSITE: LOCATION: neither brand is listed on its parent website. parent its on listed is brand neither –though into administration went it after Carluccio’s saved as well as franchises, global and portfolio UK 99-strong Kitchen’s Burger Gourmet acquired Boparan 2020, In CVA. 2019 its before units Diner Easy Ed’s and Giraffe some closed and 2019 in Restaurants Blue to Deep Ramsden’s Harry of sale the oversaw Crowley director. managing as group the heads Leihal Satnam now so years, three after REPORT: CUISINE: franchises 40 and sites branded NUMBER 100 OF SITES: Nearly WEBSITE: LOCATION: Diner) Easy Ed’s Giraffe, (Fishworks, Wondertree, Slim Chickens, WEB founded by Alan Yau in 1999. Yau 1999. in Alan by founded was Busaba will. eventually 12 expected is it but reopened, had restaurants its all not writing, of time the At September. 28 on restructuring the on voted creditors and July in begun had process ACVA 2019. in concept Thai the over taken had investor credit US The 2020. July in to TnuiEathai Capital Busaba sold Debt Private Muzinich REPORT: CUISINE: NUMBER OF SITES: 13 BUSABA EATHAI BURGER &LOBSTER BRASSERIE BLANC BOPARAN RESTAURANT GROUP SITE: Brasserie Bar Co, which operates operates which Co, Bar Brasserie Thai Burger & Lobster relaunched its its relaunched &Lobster Burger CEO Tom Crowley stepped down down stepped TomCEO Crowley American French World busaba.com burgerandlobster.com brasserieblanc.com boparanrestaurantgroup.co.uk London London (plus delivery-only in in delivery-only (plus London Nationwide Nationwide

NUMBER their bill. their off 50% to get chance the and cornbread, and coffee cocktails, free merchandise, Caravan including prizes to win Fortune’ of ‘Wheel the to spin invited diners with February in began by the the festivities pandemic, overshadowed somewhat Though brews. special and giveaways clubs, supper collaborations, through year the throughout celebrations of months 10 announced company The birthday. REPORT: CUISINE: previously owned by Landmark Group. Landmark by owned previously was It venues. 100 than more operated Carluccio’s height, its At lost. were jobs 1,000 than more and closed portfolio original group’s the of Forty retained. roles industry 800 and operational) are currently 27 only (though saved restaurants 30 saw deal The entry). previous (see Group Restaurant Boparan by acquired was it after 2020 March in administration REPORT: CUISINE: NUMBER OF SITES: 27 WEBSITE: LOCATION: WEBSITE: LOCATION: are underway. location atanew Caprice Le to reopen negotiations confirmed has group The restaurant. London the left –also 1981 in opened it since site at the –afigure Adorno Jesus director Caprice’s Le to end. an came lease its after 2020 in closed Street Arlington on site original Caprice’s Le Collection. Ivy the and Restaurants Bill’s Group, Birley the Restaurants, Caprice include which restaurants, Caring’s Richard of REPORT: CUISINE: NUMBER OF SITES: 65 WEBSITE: LOCATION: Caprice) Le Balthazar, JSheeky, Daphne’s, Scott’s, Fish, Sexy Mayfair, 34 Collection, Ivy (The following 2018 its restructure. into Byron £34.5m injected previously had Capital Hills Three close. restaurants 31 saw which deal, the in redundant made to be were workforce its of half than More millions’). ‘single-digit for reported been has (it Calveton firm equity to private deal administration apre-pack in sold were assets some and brand the and 2020, July in administration REPORT: CUISINE: NUMBER OF SITES: 19 WEBSITE: LOCATION: CARLUCCIO’S CARAVAN CAPRICE HOLDINGS BYRON American American The company was saved from from saved was company The OF SITES: 5 2020 saw Caravan celebrate its 10th 10th its celebrate Caravan saw 2020 Baton Berisha is now chief executive executive chief now is Berisha Baton into went company The World Italian World caprice-holdings.co.uk carluccios.com caravanrestaurants.co.uk byron.co.uk London Nationwide London Nationwide

BURGER & LOBSTER dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk Turnover in the period was £11.4m. was period Turnover the in 2018. December 30 ending year the for 4.5% grew sales like-for-like reported accounts filed last Its month. the throughout Saturday and Monday between £85) (usually £45 for menu tasting seven-course signature Club’s Cinnamon The to try opportunity the given were Diners August. last scheme Out to Help Out aFeast announced Singh Vivek founder and executive chief Collection’s Cinnamon the website), parent its on listed not (though Group REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: Bazaar, Anise) Cinnamon Kitchen, Cinnamon Club, Cinnamon (The remain temporarily closed. Street Fleet and Lane Chancery Wall, London Monument, in sites writing, of time the At jobs. 130 around saving to trade, continue will restaurants 11 Ten its of brand. the to lead helm retain the Franks Richard director managing saw that adeal in brand the acquired Partners Capital RD administration. of out bought REPORT: CUISINE: NUMBER OF SITES: WEB LOCATION: missed. being payments no despite contract, the to renew not decided landlords the and May in ended lease Shoreditch’s Andina operational. remained Soho Ceviche only 2020, of end the By redundancies. compulsory no with saved, initially were jobs 88 Some open. London in sites existing then- six Ceviche’s of three kept Moores The into administration. went it after Ceviche saved Moore Alex and Saiphin Café Thai Rosa’s REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: £0.6m loss). loss). £0.6m 2019: (H1 £4.97m as reported was tax after loss IFRS and 0.49p) share per loss basic 2019: (H1 4.05p was period the for share per loss basic The to £450,000. 78.3% by decreased EBITDA adjusted and to £4.5m 60.9% by fell profit year. Gross last period same the on 61.4% by – down at£6.1m revenue group saw 2020 June 30 ending period the for report REPORT: Mediterranean CUISINE: NUMBER OF SITES: 24 4franchises and WEBSITE: LOCATION: Kenza) Levant, Shawa, Libanais, (Comptoir CINNAMON COLLECTION CHILANGO CEVICHE COMPTOIR GROUP GROUP COMPTOIR SITE: Owned by Boparan Restaurant Restaurant Boparan by Owned Comptoir Group’s half-year financial financial Group’s half-year Comptoir Lebanese and Eastern Eastern and Lebanese In August 2020, Chilango was was Chilango 2020, August In of founders the 2019, November In Indian Mexican Peruvian chilango.co.uk thecinnamoncollection.com cevichefamily.com comptoirlibanais.com Nationwide London and Oxford London Nationwide 6 13 dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

21 / Dine Out Industry 100 22 / Dine Out Industry 100 its flagshipits Kensington site. at pick-up kerbside new and concept menu Wings Dirty anew announced group the Vegan Monday. takeover every In November, Dirty a host would it confirmed restaurant) non-vegan brand’s (the Soho Bones Dirty popular. Alongside the White Cityopening, proved pop-ups plant-based its after City, White Westfield atLondon’s 2020, January in location Vegan Dirty permanent first REPORT CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: for expansion. opportunities eyeing is company The £4.2m. at standing profit operating underlying with 2019, April 28 ending year the for £36.5m was revenue group’s The refurbishment. full a following 2020 September in reopened Glasgow in site Barolo Its Scotland. and Belfast Manchester, in food court outlets five running as well as brands, Line Anchor Andaluz, Amarone, Barolo, Atlantic and Café Cadiz, Maggio’s, the Di under REPORT: CUISINE: NUMBER OF SITES: WEBSITE: Manchester LOCATION: 2019. of ahead trading was it where Leeds and Manchester Chelsea, in well performed group the lockdown, first the After Gunewardena. Des to co-founder –according initiative the of aresult as 15-20% some rising revenues weekly overall doubled; takings to Wednesday Monday Out. to Help Out Eat by boosted was revenue August, In 2020. October in Bristol refurbished, and in Klosterhouse opened is building original the while Chophouse REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: atWagamama). formerly was (Holbrook chair executive as board the joined Holbrook Jane closed. venues three and jobs their lost people Fifty-six deal. the in included weren’t brands &Rye Jackson and Limeyard the though 2020, September in Group Partners by acquired then year. was Côte previous the on period 2019-2020 the during growth in EBITDA with trading, positive reported REPORT: CUISINE: NUMBER OF SITES: 84 WEBSITE: LOCATION: DIRTY BONES GROUP RESTAURANT MAGGIO’S DI D&D LONDON CÔTE RESTAURANTS DES GUNEWARDENA : Dirty Bones announced its its announced Bones : Dirty The group operates restaurants restaurants operates group The American French and bistro brasserie D&D has relocated Paternoster Paternoster relocated has D&D group the hit, pandemic the Before World World cote.co.uk dirty-bones.com thedrg.co.uk danddlondon.com London and Oxford Scotland, Northern Ireland and Nationwide Nationwide 5 18 39 to sell Fridays later this year. this later Fridays to sell plans Equity Private Electra owner group’s the thought is It 2021. early in Cobham in to open due venue first the with 63rd+1st, called concept bar-led cocktail anew announced Fridays Cook. Robert CEO new by spearheaded 2020, March early announced was team executive A new cancelled. were 2019 November in £300m nearly for Group Merger to group Allegro the sell REP CUISINE: NUMBER OF SITES: 85 WEB LOCATION: executive. chief Iron’s Flat become would Tom Byng founder Byron that revealed was it 2021 February In site. Street James the at available was two for steak complimentary a restaurant, to the back brought cleaver mini each For area. surrounding the in hidden were cleavers Iron Flat mini opening, new the of Ahead December. of start atthe Marylebone in site terrace) outdoor heated (plus 74-cover new a opening as well as 2020, in boxes butcher’s REPORT: CUISINE: NUMBER OF SITES: 9 WEBSITE: LOCATION: 2020. December Report in In) Brands Dining (and Out Eating Loved Most Top 100 Savanta’s agency research consumer of 10 top into the it made UK Guys Five cars. in customers for available orders up pick- location precise with services, kerbside of introduction the saw 2020 Teesside. in opening site anew for jobs advertising also was company The Wood. Parrs Manchester and Crawley Enfield, include 2020 of end REPORT: CUISINE: NUMBER OF SITES: 113 WEBSITE: LOCATION: LOCATION: Victors) (Neighbourhood, up sites in London’s villages. villages. London’s in sites up eyeing was Concepts Coast East autumn, last of As pandemic. the of effects the from group the protect to team further management the for abuffer as post-transaction company the into £1m afurther put group Handa’s trade. to continued sites five all and jobs 250 than more protected purchase The Group. Cairn the of Handa Naveen by led group investment aprivate by administration of out acquired REPORT: CUISINE: NUMBER OF SITES: 5 WEBSITE: FRIDAYS FLAT IRON UK GUYS FIVE CONCEPTS COAST EAST

FLAT IRON ORT: ORT: SITE: SITE: New sites that opened at the atthe opened that sites New American American Formerly called TGI Fridays, plans to to plans TGI Fridays, called Formerly The company launched online In September 2020, the group was was group the 2020, September In American British steakhouse tgifridays.co.uk flatironsteak.co.uk fiveguys.co.uk eastcoastconcepts.co.uk Nationwide London Nationwide Nationwide

dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk subscription before expenses. and placing equity from £2.25m raised and Scheme Loan Interruption Business Large Coronavirus government’s the via loan a £10.75m arranged Shore Fulham period, the During 2019. in £2.1m of a profit with comparison in to £3m, amounted period the for losses Operating £3.7m. to 2019 in £8.4m from decreased also EBITDA 2020. September 27 ending period six-month the for to £19.9m 44.9% of revenue in decrease REPORT: CUISINE: NUMBER OF SITES: 72 WEBSITE: LOCATION: Manca) Franco Greek, Real (The brand and marketing director Jenna Bromage. Bromage. Jenna director marketing and brand including with, worked formerly had he team office ahead together bringing about set quickly then Williams Group. Gaucho The of side making loss- the to be believed closed, were business the within 22 CAU restaurants All followed. the CVA that through Gaucho lead would who as CEO, Williams return Martin of the included announcement The jobs. 750 some saving administration, of out Gaucho bought Lowy REPORT: CUISINE: NUMBER OF SITES: 16 WEBSITE: LOCATION: 29 March 2020 had increased 16.3% to £38.4m. 16.3% increased had 2020 March 29 ending year year. the for financial 2021 Turnover its for pipeline astrong building on sights its has business the and BGF and Bank Barclays by backed is Squid Giggling venues. Clifton and Guildford its expand and refurbish Laurillard Pranee and Andy founders saw lockdown national second England’s expectations. above traded has which Cambridge, in Street Wheeler on 2020 September in site REPORT: CUISINE: NUMBER OF SITES: 38 WEBSITE: LOCATION: GAUCHO SHORE FULHAM GIGGLING SQUID VICTORS, OXFORD The group’s latest results report a a report results latest group’s The In September 2018, Investec and SC SC and Investec 2018, September In The company opened its largest largest its opened company The Greek and Italian and Greek Argentinian Thai fulhamshore.com gauchorestaurants.com gigglingsquid.com Nationwide Nationwide Nationwide

Sake no Hana in Mayfair (Japanese). Mayfair in Hana no Sake (dim sum), and City the and Yauatcha Soho in (Cantonese), Soho and Mayfair in Hakkasan include brands London dine-in later. Its years five closed –which London east in HKK of launch 2012 its since collection UK group’s the to addition first the was summer. This last up pop- kitchen a delivery-only as capital to the concept dining Calavera Casa Mexico-based REPORT: CUISINE: NUMBER OF SITES: 6 WEBSITE: LOCATION: restaurants. to other redeployed were staff several sites close, however, where possible, saw process restructuring The right’. is time the ‘when strategy to return to agrowth ready is and pandemic continuing the weather could Gusto meant It creditors. of 98% by supported was which group, restaurant the advised RSM jobs. 600 than more saved and business the of future the secured REPORT: CUISINE: NUMBER OF SITES: 12 WEBSITE: LOCATION: to £65m. 2019 in £10.5m by decrease revenue brand saw year financial 2020 The operational. remain sites 36 but closed, were sites Twenty-seven redundant. made were roles 355 though jobs, 600 saved that deal administration apre-pack of part as entry) previous (see 2020 October in £6m for brand burger the Group acquired Restaurant Boparan venues. shuttered that lockdown national first the following financially Kitchen Burger Gourmet supporting ceased Brands REPORT: CUISINE: NUMBER OF SITES: 36 WEBSITE: LOCATION: 2021. in opening heels its on hot sites two with Paul’s, St in opened Burger Street first the and December, in Southwark in – opening London across to expand continues concept Pizza Street company’s The jobs. 2,000 create around will openings UK the reported is It years. five next the across into Asia expansion 200-site amajor as well as UK, the across sites new 50 to open plans announced group the 2020, August In REPORT: CUISINE: NUMBER OF SITES: 19 WEBSITE: LOCATION: dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk GUSTO GUSTO GOURMET BURGER KITCHEN GORDON RAMSAY RESTAURANTS HAKKASAN GROUP HAKKASAN Gusto’s CVA in September 2020 2020 September in CVA Gusto’s American The company’s former owner Famous Famous owner former company’s The Hakkasan Group introduced its its introduced Group Hakkasan World Italian World gbk.co.uk gordonramsayrestaurants.com hakkasangroup.com gustorestaurants.uk.com London and worldwide Nationwide Nationwide London Johoco 2029, which is controlled by Piper. by controlled is which 2029, Johoco is Hickory’s of company parent The at home. to finish customers for out sent being before chilled and cooked is food The sauces. hot and rubs marinade featuring available, also are sets Gift desserts. and drinks sides, dishes, smokehouse of arange from choose can diners and website, its via available is Home at Hickory’s pandemic. to the due service delivery food aUK-wide to launch plans its REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: capital. the to concept casino anew to bring plans brand’s the confirming Club, Ritz The from licence premises casino the bought had Rock Hard that announced was it 2021 January In Tilly. Penny and are David concept the behind franchisees The 2020. December in Guildhall city’s the in launch planned brand’s the halted lockdown year, this after Newcastle REPORT: CUISINE: NUMBER OF SITES: 7 WEBSITE: LOCATION: 41.8%. by increase turnover saw 2019 July 31 ended report year full Limited’s Barrafina group. the of cashflows and sheet balance the improved which Ltd, Group Harts in into shares converted were Limited Barrafina in loans of £1.5m 2020, July In 2018. for 71.5% and £445,702 of taxation before loss a with compared of margin profit 74.7%, gross with £281,223 was tax before profit 37.67%, by increased turnover 2019, July 31 ending year REPORT: CUISINE: NUMBER OF SITES: thedropwinebar.co.uk WEBSITE: LOCATION: Drop) The Vadis, Quo Pastor, El (Barrafina, works. full the for £125 and alcohol no with at£75 starts and two serves box Each points. atsome week each out sent being boxes 500 summer, with last service delivery UK-wide first its launched Hawksmoor confirmed. to be yet date opening a2021 with district, Flatiron Manhattan’s in Building Charities United former the in to open planned is It to Covid-19. due year York last New in site international first their of opening the REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: (Hawksmoor) HICKORY’S SMOKEHOUSE RESTAURANTSUNDERDOG HARD ROCK CAFÉ HARTS GROUP HARTS GROUP

HICKORY’S SMOKEHOUSE Hickory’s Smokehouse accelerated Smokehouse Hickory’s In its latest accounts filed for the the for filed accounts latest its In Will Beckett and Huw Gott delayed delayed Gott Huw and Beckett Will American The company will officially open in in open officially will company The American World World Steakhouse quovadissoho.co.uk, barrafina.co.uk, thehawksmoor.com hickorys.co.uk hardrockcafe.com London Nationwide Nationwide Nationwide 12 10 8

in parliament. in parliament. instated to be hospitality of a minister for campaigning currently is summer. Hutson this later doors its opening be should it plan, to goes all If Arundel. near Lodge Madehurst II-listed Grade the –in coast Sussex West the on Downs South the in Pig another open to are plans There 2020. of summer the in Cornwall in Bay atHarlyn Hotel Pig The latest his opened hotels, Group Wood Lime operates REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: Hotel) Pig (The an ingredient. an ingredient. as meat goat of versatility the showcasing pizza aspecial –develop 12:51 restaurant Islington owns –who Cochran James chef saw December Westcott. Lee with series & Friends Fire new the off kicking September, –in 2020 across chefs guest with up teamed pair The delivery-only. is site Wandsworth Homeslice’s capital. the in services delivery local with Wogan easily transitioned during lockdowns REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: Honest website, arriving in packs of two or four. or two of packs in arriving website, Honest the via exclusively are sold kits The aweek. days seven available delivery with UK, the across Tribute signature burgers and Plant vegan group’s the order also now can Customers £60. than more of savings offering kit, Home at Honest an plus specials, monthly burger Honest of supply ayear’s is which Dozen, called membership burger 2021 REPORT: CUISINE: NUMBER OF SITES: 43 WEBSITE: LOCATION: HOMESLICE HOME GROWN HOTELS HONEST BURGERS HONEST THE PIG AT BRIDGE PLACE HONEST BURGERS Honest Burgers has launched a launched a has Burgers Honest CEO Robin Hutson, who also also who Hutson, Robin CEO The brand’s founders Mark and Alan Alan and Mark founders brand’s The British Italian American thepighotel.com homeslicepizza.co.uk honestburgers.co.uk South England London Nationwide 7 6 ​ the B the utcher’s utcher’s

23 / Dine Out Industry 100 24 / Dine Out Industry 100 of 1,300 employees. employees. 1,300 of jobs and venues the secured and D’Campo) Gino with venture joint its including (not restaurants group’s the of 28 covered transaction The £40m. than more worth be to understood adeal –in Tarsem Dhaliwal director managing group and Walker Malcolm Sir founder supermarket Iceland by headed Limited, Acquisitions Ice by acquired REPORT: CUISINE: NUMBER OF SITES: 37 WEBSITE: LOCATION: Grill) &Bar, Opera Restaurant Bank D’Campo, Gino &Grill, Bar Restaurant The (Piccolino, 2021. July of end the until up concession arental offered have landlords whereby period rent aflexible of introduction the involved and September late in approved was CVA The restaurants. Manchester and Glasgow its of closure the saw restructuring the to operate, continue will Leeds in one and London in sites four Ibérica’s Although landlords. all and creditors of 99% than more from approval securing after jobs 135 saved REPORT: CUISINE: NUMBER OF SITES: 6 WEBSITE: LOCATION: Scheme. Loan Interruption Business Coronavirus the from loan a£700,000 arranged company The 2020. athird August in than more by increased had sales like-for-like reported group the year, this after for total in planned sites new three has Boon Richard Founder development at Brewery The Cheltenham. in spring this venue 10th its to open plans and 2020 October in Quay, Cardiff, Mermaid REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: INDIVIDUAL RESTAURANTS RESTAURANTS INDIVIDUAL IBÉRICA HUBBOX Ibérica underwent a CVA, which which aCVA, underwent Ibérica In November 2020, the group was was group the 2020, November In Hubbox opened its ninth site in in site ninth its opened Hubbox World Spanish American hubbox.co.uk individualrestaurants.com ibericarestaurants.com Nationwide Leeds and London west South 9 delivered to homes nationwide. nationwide. to homes delivered drinks, and dishes ready-to-eat boxes, meal Indian premium restaurant-prepared, offering platform retail –anew Store concept General Ambassador their launched Sethi Sunaina and Karam Jyotin, owners 2020, October In Casa. en Sabor and Knappett James by &Home Chang, Sandia by Bubbleshop Bazaar, Berenjak Convini, BAO include platforms retail partner group’s The BAO. Error by Rice offering delivery-only and Flor BAO, Berenjak, Sabor, Table, Lyle’s, Kitchen REPORT: CUISINE: NUMBER OF SITES: 14 WEBSITE: LOCATION: Kitchen) Indian Motu Brigadiers, Gymkhana, (Trishna, outlets. overseas 60 than more affect not did administration The burgers. serving Diner, intoJamie’s converted unit final the with concept, Italian Oliver’s under open remain Two sites collapse. initial group’s the in redundant made were staff thousand One 2019. December in closed Cornwall Fifteen Airport. atGatwick units three for except sites Italian Jamie’s all and London Fifteen Barbecoa, closing 2019, of summer the in REPORT: CUISINE: NUMBER OF SITES: 3 WEBSITE: LOCATION: LOCATION: protected 70 industry jobs. jobs. 70 industry protected transaction This Ltd. Restaurants Thai Road High by liquidators the from purchased were Southsea and Lilliput Bournemouth, in Sites process. administration the from saved were restaurants three October, in later months Afew 2020. August in into administration fell REPORT: CUISINE: NUMBER OF SITES: 3 WEBSITE: KOH THAI RESTAURANTS JKS RESTAURANT GROUP JAMIE OLIVER JKS partner restaurants include include restaurants partner JKS The group went into administration into administration went group The The Koh Thai group of restaurants restaurants of group Thai Koh The World American Thai jksrestaurants.com jamieoliversdiner.com koh-thai.co.uk London Gatwick Southern England England Southern

LIBERTINE BURGER dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk Loungers CEO. remains Collins Nick December. in officer operating chief as joined Eve Bugler 2021). early for scheduled more two with opened, already had (three 2021 April to year financial the in sites eight of atotal to open expects Loungers now so running, and up back is plan group’s rollout The lockdown. first UK’s the following July in reopening since period 24-week the in 25.1% by increased sales like like-for- that interim results its in confirmed REPORT: CUISINE: NUMBER OF SITES: 150+ WEBSITE: LOCATION: Club) Cosy (Lounge, jobs. and businesses to save together working operators 3000 than more to orchestrate 2020 March in hit pandemic launchedDowney Hospitality Union when the operational. currently not though viable, be to appears still Lewisham, in based concept, Market Model Its 2020. throughout markets Dinerama and House Hawker Robot, Giant its of closure permanent the –saw Downey Feast’s Jonathan Street Dimbleby and Henry Leon’s by groupdrink market founded REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: sites. 36 from trading was it time the At £68m. for 2007 in brand Fyne Loch the acquired King Greene writing. of time at the trading were eight though operational, sites 10 left initially closure The closed. been have venues its of anumber then since and ago, years two explored was brand the for sale Apossible 2020. October in sites 21 its of 11 closed permanently restaurants, Fyne Loch REPORT: CUISINE: NUMBER OF SITES: 8 WEBSITE: LOCATION: Frenchie’s mustard. Ketchup and of bottles and cheese American bacon, streaky home-cured and Libertine house spice blend, house pickles patties, beef 150g contains box No.4 Burger signaturein Libertine’s 2020. November service delivery anational launched business the restrictions, of regardless going trade keep To speculation. lockdown amid week average to an compared 30% by slip sales saw then but Out, to Help Out Eat during visitors in boom REPORT: CUISINE: NUMBER OF SITES: 2 WEBSITE: LOCATION: LONDON UNION & GRILL SEAFOOD FYNE LOCH LIBERTINE BURGER LOUNGERS In December 2020, Loungers Loungers 2020, December In London Union – the food and and food –the Union London the operates which King, Greene Street American Founder Charles Harris enjoyed the the enjoyed Harris Charles Founder World European loungers.co.uk lochfyneseafoodandgrill.co.uk streetfeast.com libertineburger.com Nationwide London Nationwide Warwickshire

LOUNGERS dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

25 / Dine Out Industry 100 26 / Dine Out Industry 100 announced, opening originally as delivery-only. was Centre Brunswick The at Bloomsbury’s location anew 2020, November In Street. Castle Great at21-22 entrance MEATeasy night, alate and Street, Margaret at37-38 located entrance amain with addresses, two has venue Circus Oxford The notice). further until closed (currently 2019 June in Circus Oxford in site flagship its opened team Collins-led Scott The years. three than more after 2020, November in restaurant Cross King’s its close permanently REPORT: CUISINE: NUMBER OF SITES: 11 WEBSITE: LOCATION: September. in Salisbury in opened also steakhouse anew and August, in doors its first opened restaurant Swansea The reservations’. with ‘inundated were lockdown, country’s firebreak the following 2020 November in doors their re-opened which steakhouses, Wales-based two Its & Chips. Italian, Marconi, Bardolino and Wheeler’s Fish York New Chophouse, English White’s Mr James’s, St of Wheeler’s &Grill, Steakhouse his include Hospitality &White Black by REPORT: CUISINE: NUMBER OF SITES: 22 WEBSITE: LOCATION: pipeline. the in also is Cricket Sixes called venue Fitzrovia Anew nationwide. kits meal branded delivers and hosts that operators other with venture a joint Kits, Restaurant operate now also pair The Scotland. in site F&B single largest the be will hall food ft sq 16,700 The spring. this to open development James St Edinburgh the of centre atthe venue beverage and food anchor new the as signed been has which &Wild, Bonnie called concept hall food anew developed have Mackinnon REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: MEATLIQUOR RESTAURANTS MARCO WHITE PIERRE MAC &WILD American World MEATliquor announced it would Pierre White’s UK brands operated operated brands UK White’s Pierre Calum and Waugh Andy Founders Scottish meatliquor.com mpwrestaurants.co.uk macandwild.com London Nationwide Nationwide 4

MARCO PIERRE WHITE STEAKHOUSE venues fall between 80%-90%. between fall venues at his revenue year-on-year in resulted had capital the on imposed restrictions 2 Tier government’s the that saying 2020 October in out spoke Ottolenghi 2020. Christmas of ahead shop wine a pop-up into Belgravia in Street Motcomb on deli his turned He 2018. late in Fitzrovia in opened which Rovi, fermentation-focused is restaurant newest Ottolenghi’s REPORT: CUISINE: NUMBER OF SITES: 6 WEBSITE: LOCATION: (Ottelenghi, Rovi, Nopi) £70.4m. to £96m from down profit pre-tax with to £801.5m, 2.8% up went revenues UK opened. were restaurants UK 24 new time, this During 2020. February 23 ending year the in to £1.1bn 4.2% by rose revenues group’s parent The shareholders. from September in £100m raised firm, parent group’s the Holdings, Group Nando’s restaurants. UK Covid-safe creating in investment a£20m following talks crisis debt of reports media denied REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: Collection. Caines Michael the of part as Manor Lympstone restaurant and hotel house country and at Maenporth Cove The Refuge, Harbourside The join will Restaurant and Bar Beach Mickeys August. in Refuge Harbourside The as reopening Cornwall, in Porthleven, Stein restaurant Rick former the over took also group The concept. Glacerie Patisserie Café Peltier’s Sylvain and Caines’ alongside 2021, March for planned Exmouth, in Restaurant and Bar Beach Mickeys open will it Collection confirmed REPORT: CUISINE: NUMBER OF SITES: 3 WEBSITE: LOCATION: remained ‘consistently ahead of the market’. market’. the of ahead ‘consistently remained 3.5% of sales decline like-for-like group’s the announced, losses the to 4July. Despite March 20 from to Covid-19 due brands its of closure the enforced includes period year full £8m. This to just 2019 in £297m from fell profit operating revealed 2020, September 26 ending weeks 52 the cover which figures, The results. year full group’s the a third (34.1%) in by declined revenue total announced Butlers REPORT: CUISINE: NUMBER OF SITES: 1,000+ WEBSITE: LOCATION: hotel brands) and pub plus &Carvery, Pizza Stonehouse , &Carter, Miller (Browns, OTTELENGHI OTTELENGHI NANDO’S MITCHELLS &BUTLERS COLLECTION CAINES MICHAEL In December 2020, the group group the 2020, December In Portuguese-African British World The Michael Caines In Mitchells 2020, November & Middle Eastern ottolenghi.co.uk mbplc.com nandos.co.uk michaelcaines.com London Nationwide west South Nationwide 400+

Shack on a special DIY kit called Patty Shack. Shack. Patty called kit DIY aspecial on Shack Shake with collaborate team the saw also Autumn to £6.50. at£5.50 in –coming money for value on focused that burgers of range Smash its released team the 2020, October In capital. the around dotted sites seven remaining the from operating services delivery with notice, further until closed remained venues Street Compton Old and Street REPORT: CUISINE: NUMBER OF SITES: 9 WEBSITE: LOCATION: of £349,000 (gross margins improved by 3%). 3%). by improved margins (gross £349,000 of tax before profit and to £16.5m 15% grew 2019 March 31 ended year the for grocery, including sales, Overall packaging. certified plastic-free 100% to switch the make to supplier pie first the became it 2019, In Market. Valleys Five Stroud’s at outpost Gloucestershire first its opened Pieminister August, In market. grocery into the 2020 September in ale, and steak avegan including pies, based REPORT: CUISINE: NUMBER OF SITES: 16 WEBSITE: LOCATION: 5.4%. up were sales for-like like- and to £34.4m 12.8% up was turnover said company the 2019, 24 February ended year the for accounts, latest its In House. Gresham owner equity private by 2019 December in considered was Asale 2020. February in Sheffield in venue 30th its opened Pho 2021. early by in to move due was team The site. Pho into anew Nottinghamshire, Hockley, in Arcade Videogame National former the REPORT: CUISINE: NUMBER OF SITES: 30 WEBSITE: LOCATION: PATTY & BUN & PATTY PIEMINISTER PHO THE HARBOURSIDE REFUGE By Christmas, Patty & Bun’s Kingly Kingly &Bun’s Patty Christmas, By The team launched new plant- to transform underway is Work American British Vietnamese pattyandbun.co.uk pieminister.co.uk phocafe.co.uk London Nationwide Nationwide from the new bondholder owners. available made were funds of £90m A further capital. new in £40m of injection the included and to £319m £735m from reduced debt total its saw structure capital new company’s The restaurants. 73 to close it allowing restructure, group’s the approving creditors with ahead, go- the got CVA the September, In at risk. jobs 1,000 than more putting 70 sites, UK around to close planning was PizzaExpress REPORT: CUISINE: NUMBER OF SITES: 250+ WEBSITE: LOCATION: jobs. 10 created has and a day kits 2,000 than to team create more the allows unit purpose-built The kit. DIY Post the in Pizza their of success the following Hill, Herne London’s in facility production kits meal new a announced brothers the August, In training. for used raised funds with enterprise, social and academy –apizza March last Camden in launch London north first their planned REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: levels. revenue on based landlords its pay company the seeing rent model, turnover to a switching proposed CVA The unaffected. left also were franchises Other separately. trades which arm, delivery company’s the affect not did and UK the across evenly fairly spread were closures The jobs. 5,000 saving trading, continued have restaurants Hut Pizza far, 215 So atrisk. jobs 450 around placing sites, 29 of closure the in resulting REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: PIZZA PILGRIMS PIZZA RESTAURANTS PIZZAEXPRESS In September, a CVA was approved, approved, was aCVA September, In Italian In August 2020 it was announced announced was it 2020 August In had Elliot Thom and James Owners Italian Italian pizzapilgrims.co.uk .com pizzahut.co.uk Nationwide London and Oxford Nationwide 13 200+ though Red’s will still serve the food. the serve still will Red’s though site, Headingley the taken has BrewDog and closed since has Sheffield jobs. 235 some saving open, remain sites Headingley and Sheffield Nottingham, Manchester, Leeds, the saw originally that adeal in 2019 June in Mellor, acquired the smokehouse concept Aaron by led Industries, Tokyo setting. suitable a more in city to return to the promised founders The Square. Eldon in site Newcastle REPORT: CUISINE: NUMBER OF SITES: 4(+2 atBrewDog) WEBSITE: LOCATION: 1pm. until 9am from menu brunch anew serving October, in earlier andSoho Southampton sites opening started its hospitality, for curfew 10pm to the response In chilli. pickled and barbecue mustard with brisket beef USDA includes which menu, new the developed Tom Brooke Founder whiskey. and beer craft American barbecue, Austin celebrating concept anew with 2019, of end the afire at following 2020 March in REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: Brighton. in shop ft sq a8,000 including into retail, mozzarella plant-based Purezza’s of growth the supporting is company The Capital. Veg investor vegan from arm retail its grow and restaurants more to open investment £2.4m secured had it announced pizzeria vegan the size). in November, In (tripling site Camden its of enlargement the and (August), Hove in opening recent another following 2020, September in Road Gloucester Bristol’s on REPORT: CUISINE: NUMBER OF SITES: 4 WEBSITE: LOCATION: summer. the in director Polpo as role his from away stepped Norman Russell Co-founder sites. the to acquire Company Trading Soho Polpo The and Trading Company Chelsea Polpo The up set Beatty saw which move, the in saved been have jobs Forty Chelsea). and Soho (in December in again it of out sites remaining two the bought Beatty Richard co-founder but 2020, September REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: its management team remains in place. in remains team management its though losses, job 200 than more in resulting lockdown, following open not will sites 170+ its of 22 meaning agreement, apre-pack in administrators from buy International Cain saw 2021 February deal. the in operational remain would sites 180 group’s the of majority’ ‘vast the that reported was It concern’. a ‘going as 2020 December in equity Prezzo’s and debt in £57m acquiring was he said International, REPORT: CUISINE: NUMBER OF SITES: 156 WEBSITE: LOCATION: PUREZZA POLPO RED DOG SALOON PREZZO RED’S TRUE BARBECUE TRUE RED’S Jonathan Goldstein, who heads Cain Cain heads who Goldstein, Jonathan Venetian Purezza opened its fourth UK venue venue UK fourth its opened Purezza The start of 2020 saw Red’s close its its close Red’s saw 2020 of start The doors its reopened Soho Dog Red in administration for filed Polpo American American Italian Italian reddogsaloon.co.uk purezza.co.uk truebarbecue.com polpo.co.uk prezzorestaurants.co.uk Nationwide Brighton and Bristol London, London Northern England Northern Nationwide 5 2 hiring across the board. the across hiring business the saw that aprocess in vacancies then-active 39 fill and to Cornwall move to workers hospitality encouraged Group Stein Rick summer, The the Throughout over). taken now has Caines Michael chef which (a site June in permanently closed in Cornwall restaurant Porthleven Its concerns the site would close permanently. following 2020, September in Wiltshire in doors its reopen would restaurant the REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: thai kit. pad DIY first its Cafe launch Thai Rosa’s saw 2020 to TriSpan 2018). November in Cafe Thai Rosa’s of sale majority the following Moore Alex by up set company turnaround (the management-led, deal buy-out under Atomex a in administration from restaurant Ceviche the purchase Moores the saw 2019 November October. of start atthe launched Waterloo in asite while 2020, December in Park Finsbury London’s in site a new REPORT: CUISINE: NUMBER OF SITES: 25 WEBSITE: LOCATION: Rudie’s 2020 trading was down 30%-40%. 30%-40%. down was trading 2020 Rudie’s year-on-year confirmed Matin organisations. operating hall-type food more several with discussions active in is team 2021. The early in there to open due hopefully Plaza Reuters in site next their with Wharf, togaze Canary their turning be they’ll life, Village into Brixton settle pair the While December. in lockdowns between Village Brixton in venue dine-in another opened then 2020, early in site in dine- Dalston flagship their sold and closed REPORT: CUISINE: NUMBER OF SITES: WEBSITE: Location: London ROSA’S THAI CAFÉ ROSA’S THAI GROUP STEIN RICK RUDIE’S JERK SHACK JERK RUDIE’S RED DOG SALOON Owners Matin and Michelle Miah Miah Michelle and Matin Owners Rick Stein Marlborough announced announced Stein Marlborough Rick Alex and Saiphin Moore opened opened Moore Saiphin and Alex Seafood Thai Caribbean rickstein.com rosasthaicafe.com rudieslondon.com Southern England Southern Nationwide 11 5

27 / Dine Out Industry 100 28 / Dine Out Industry 100 £81m injection of equity. equity. of injection £81m an secured group the June, In Caring. Richard is investor largest second group’s the Burkle, After business). the of 60% about owns already (who Burkle to Ron company the in stake his of £14.8m sold Jones Nick executive chief and founder group’s the 2020, December In Brasserie. Road High and Shop Chicken Boheme, Café Townhouse, Street Dean Diner, Electric Burger, Cecconi’s, Dirty East, Pizza restaurants operates group the clubs, REPORT: CUISINE: NUMBER OF SITES: 8 WEBSITE: LOCATION: only) (restaurants years. years. three past the in closed have sites 78 of a net though 2021, in internationally stores more or 40 to open is goal The globally. are operated restaurants 300 than row. More a trademark in menu, burger a‘smashed’ launched it after Inn Colebrook The pub Plymouth against case alegal brought recently has company US The 2020. in Awards Burger National the REPORT: CUISINE: NUMBER OF SITES: 7 WEBSITE: LOCATION: imminently. to open due Town is Kentish in site A13th fruit. to bear yet are plans these though internationally, and UK the across to expand plans with Consulting, Seeds company franchising with partnered Holdings Ramen Corporation. has Shoryu Toridoll and Restaurants Rosinter Group, Centre Japan the by backed is Tokumine and REPORT: CUISINE: NUMBER OF SITES: 12 WEBSITE: LOCATION: delivery-only). (including sites operational 18 has now it though to 12, tally location UK total its took time at the shopping centre, London, which west north Cross Brent in 2019 of end atthe launched was location Adine-in November. in Reading in site delivery-only another by followed 2020, July in Brighton in site a delivery-only opened Shack Shake to Dublin. expansion an up eyeing possibly was group the that REPORT: : American CUISINE NUMBER OF SITES: WEBSITE: LOCATION: terraces. outdoor two as well as room, dining a200-cover have will venue new The internationally. sites has and Pizza Flying Café, Gran Bottega, Cicchetti, Fumo, Sassi, Signor Carlo, San operates currently which group, the for brand new a be will it thought is It 2021. spring in –launching year this Place Christopher’s St London’s in restaurant Italian new a open will group the announced REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: SOHO HOUSE GROUP SMASHBURGER SHORYU RAMEN SHAKE SHACK GROUP CARLO SAN In December 2020, it was reported reported was it 2020, December In American Italian Smashburger reached the finals of finals the reached Smashburger As well as its private members’ members’ private its as well As The company was founded by Tak by founded was company The World Japanese In December 2020, it was was it 2020, December In sohohouse.com smashburger.co.uk shoryuramen.com shakeshack.co.uk sancarlo.co.uk London Nationwide Nationwide Nationwide Nationwide 18 21

to work, rather than risk public transport. public risk than rather to work, to walk employees its paid also group The roll. toilet and lettuce oil, olive pasta, paste, tomato tomatoes, lentils, pastry, feta, contained which parcel, aweekly and shifts their during meals free received staff All outbreak. coronavirus initial the during support extra as package care aweekly with staff its provided Athenian The March, In 2020. during concepts these of nine atleast launched has It sites. only REPORT: CUISINE: NUMBER OF SITES: 8 WEBSITE: LOCATION: 2020. January in permanently closed site Manchester Chaophraya’s 2019. October in reached was arrangement previous The RSM. by advised being concepts restaurant Thai the with creditors, from support 90% by approved was This a CVA. enter would Group Leisure Thai Leigh-led Ian the that months 12 in time second the for announced REPORT: CUISINE: NUMBER OF SITES: 18 WEBSITE: LOCATION: Wok &Grill) Yee ChaoBaby, Rah Chaophraya, (Thaikhun, to expand. looks group the as pipeline are the in Future sites created. month management apprentice role was also Asix- scheme. partner managing anew of introduction the through level, at restaurant restructure amanagement undertook group the 2020, August In Manchester). in Viña La and restaurants Tasca La of (owner Company Restaurant Spanish Independent the with joint-venture its alongside partnership eight Tapas Revolution sites includes REPORT: CUISINE: NUMBER OF SITES: 12 WEBSITE: LOCATION: Revolution) (Tapas THE ATHENIAN THAI LEISURE GROUP SPANISH RESTAURANT GROUP SHAKE SHACK Thai The group also operates 10 delivery- 10 operates also group The was it 2020, September In Picton, James by led estate, The Greek Spanish theathenian.co.uk thaileisuregroup.com tapasrevolution.com Nationwide Nationwide Nationwide dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk a further commitment for future funding. funding. future for commitment a further made also Epiris Spragg. by CEO James led team management existing the alongside restaurants the controls now which Epiris, firm equity private by formed Table was Big The called business Anew brands. of trio the under trading restaurants 150 over and UK the across jobs 4,000 than more secured AlixPartners, by handled was which process, The 2020. August in administration from acquired was Group Dining Casual REPORT: CUISINE: NUMBER OF SITES: 150+ WEBSITE: LOCATION: Rouge) Café Italia, Bella Iguanas, (Las currently the group’s interim group’s MD. the currently is Locke Steve co-founder One At Be venues. bar and pub five operates also group day. The each 5pm from concept sandwich into the transforming brand, new the of home physical the made then was Street, Berwick on site, This 2019. in site Polpetto former Soho’s acquired group fronted Arana-Morton Jonathan The month. following the venues across out rolled was it –before Bar Sandwich Night Late Elmo’s –Saint brand delivery online an launch Club REPORT: CUISINE: NUMBER OF SITES: 12 WEBSITE: LOCATION: THE BIG TABLE BIG THE THE BREAKFAST CLUB BREAKFAST THE August 2020 saw The Breakfast Breakfast The saw 2020 August World American The business formerly known as known formerly business The bigtablegroup.com thebreakfastclubcafes.com Nationwide London, Brighton Oxford, dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

29 / Dine Out Industry 100 30 / Dine Out Industry 100 according to its website. to its according targeting units throughout central London, actively is and Cabana, and Haché to develop looking still is group The immediately. closed also Leeds Cabana closed. Manchester and Southampton in restaurants two saved, were sites London five the While Haché). group burger and Mayfair Hush (comprising owns also Barber –which Brasseries to Hush sold were sites London five its but 2019, August in Cabana to Barber-run Jamie appointed REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: Social) Burger Haché Hush, (Cabana, co-CEOs. become will division, lifestyle Accor the of CEO Bhushan, Gaurav and Ennismore, of CEO and founder Pasricha, Sharan Hoxton. The including brands, 12 under hotels 73 Ennismore: called entity acombined creating November, in merge will they announced Ennismore and Accor operators Hotel Clipstone. and Portland House, Chop Quality of co-owns who Lander, William with collaboration in created 2020, September in Holborn in opened Rondo REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: 2021. January of end the – until Out to Help Out Eat following – 2020 of half latter the over discounts 50% significant Tree offered Coconut The UK, the in food Lankan Sri of profile the to raise Hoping Bank. Triodos and Scheme Loan Interruption Business Coronavirus the by supported Finance, SWIG from loan a£60,000 arranged group the after 2020 June in safeguarded REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: THE HUSH COLLECTION COLLECTION HUSH THE HOXTON THE TREE COCONUT THE New restaurant and wine bar bar wine and restaurant New World Lankan Sri Administrators KPMG were were KPMG Administrators were jobs 60 and hundred One Italian and American and Italian sweetpotato.co.uk thehoxton.com thecoconut-tree.com London London Nationwide 12 3 6 a measured UK rollout to c.200 sites. sites. to c.200 rollout UK a measured Long-term ambitions for include 11%. of growth sales like-for-like showed estate) retained group’s the of 37% for accounts (which results Wagamama’s 2020, October In facilities. debt of £25m additional an accessed and aplacing via equity of £54.6m raised business The Limited. (UK) Group Restaurant The for conducted was aCVA and sites, 52 of closure permanent the in resulting into administration, went businesses Fuel REPORT: CUISINE: NUMBER OF SITES: 650+ WEBSITE: LOCATION: Kitchen) Joe’s Garfunkel’s, FireJacks, to Coast, Coast , & Benny’s, Frankie (Wagamama, THE RESTAURANT GROUP THE COCONUT TREE The group’s Chiquito and Food & & Food and Chiquito group’s The World trgplc.com Nationwide

THE HOXTON dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk size of Three Joe’s existing three-strong estate. estate. three-strong existing Joe’s Three of size the initially tripled transaction The operational. were nine writing, of time atthe deal, the in included originally were sites 12 Though deal. privately-funded the in included not were Bridge Kew and Cheltenham in sites Stable’s The sum. undisclosed an for 2020 June in Joes Three group pizza by Fuller’s from acquired was REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: £50 voucher.£50 a to receive atrandom picked were people 30 plus opening, of weeks three first the within restaurant atthe to use voucher a £5 received registered who People queues. avoid to lottery online anew with offer launch soft ramen £5 usual its replaced Tonkotsu toup 12. bringing 2020, portfolio November London its late in Walthamstow in Street Hoe on site REPORT: CUISINE: NUMBER OF SITES: 13 WEBSITE: LOCATION: August. of end atthe launched successfully York was after months four in opening restaurant second group’s the marked Hoxton Camden. and Edge Alderley Heath, Stockton to explore locations for the brand including set is and 2021 throughout growth further for plans company The 2020. of end the towards Hoxton, London’s in south, the in site first its REPORT: CUISINE: NUMBER OF SITES: 11 WEBSITE: LOCATION: kits. burger Melt York New DIY at-home new alongside brand) the for specials ‘chicken’ protein-based soya of line in a first (the burger ‘chicken’ its of launch the announced Co. Vurger The September, In Brighton. in landing 2020, in London outside site first its to open concept burger vegan Potts-founded Neil and Hugh Rachel the allowed injection This Group. Dismatrix of Zaki Miray and Castiglioni Cossia Sebastiano backer vegan from investment £1.4m secured REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: THE VURGER CO. VURGER THE THE STABLE TONKOTSU TOMAHAWK WAGAMAMA Pizza and cider specialist The Stable Stable The specialist cider and Pizza Steakhouse The ramen concept opened a new anew opened concept ramen The Yorkshire-based Tomahawk opened Co. Vurger The 2020, February In Italian Italian Japanese American thevurgerco.com stablepizza.com tonkotsu.co.uk tomahawk-steakhouse.co.uk Nationwide London and Birmingham and London EnglandNorthern and London London and Brighton 9 3 cap on admission of £65m. of admission on cap amarket with expenses, before £25m raised successfully share per 73p of ataprice shares ordinary new 34,246,576 of placing The 2020. September 25 on market AIM Exchange’s Stock London on trading Tavolino, began venue Bridge London opened recently the and sites, Club Coppa seven includes that REPORT: CUISINE: NUMBER OF SITES: 8 WEBSITE: LOCATION: jobs. 200 than more saved transactions successful The appointed. being administrators of aresult as closed permanently were sites Three Group. Cairn the of Handa Naveen to sold was site Manchester ’s and Holding; Restaurant &Food Love of part VAP to UK Limited, went venues London three transactions: two in saved were sites four The 2020. July in sold sites seven Vapiano’s of four REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: 3pm. until 10am from slots hour two- in bookable brunches bottomless as well as introduced, deals breakfast two-for-one and at8.30am to begin window opening its change group the saw which curfews, hospitality for sudden changes in government guidelines to reaction in summer the throughout hours opening its adapted Bay Turtle Iguanas). Las following forces joined they time second (the Piper by backed is brand Caribbean founded REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: people. 500 around employs currently It umbrella. its under restaurants 19 has now and 2007 in restaurant first its opened Macaroni Tony Group, Italia Viva the of Part restaurants. additional 100 in UK the in jobs new 2,000 to up –creating years three next the over sector hospitality the in invested £50m see could plans its confirmed restaurants Italian of group family-run The 2020. August in revealed were franchises via Scotland beyond REPORT: CUISINE: NUMBER OF SITES: 19 LOCATION: VAPIANO TURTLE BAY TONY MACARONI VARIOUS EATERIES Plans to expand the business business the to expand Plans Caribbean Caribbean The Ajith Jaya-Wickrema co- Ajith The A pre-pack administration deal saw saw deal administration A pre-pack The Hugh group Osmond-founded European Italian Italian variouseateries.co.uk uk.vapiano.com turtlebay.co.uk Nationwide Southern England Southern London and Manchester Scotland and Northern Ireland 4 42 £426.7m to a loss of £153.7m. £153.7m. of £426.7m to aloss from decreased EBITDA and £367.4m was tax before loss Adjusted to £280.5m. year-on-year 76.9% down was revenue trading H1 revealed year financial 2021 the of half first the for results interim its October, In workforce. total its of 18% for accounted which redundancies, 6,000 on to consult planning was it announce Steakhouse) +Block Bar including brands restaurant and hotel multiple operates (which REPORT: CUISINE: NUMBER OF SITES: 400+ WEBSITE: LOCATION: operational. sites 13 only are currently There investment. fresh in £4m to inject plans with , in stake amajority acquired Enthoven Dick owner Nando’s October, In off. written debt in £25m saw September in CVAproposed The factors. as years five last the over rates business and rents in increases drastic cited company The aCVA. explore and 2020 August in sites 28 its of 10 close REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: WHITBREAD WAHACA ZIA LUCIA World September 2020 saw Whitbread Whitbread saw 2020 September initially would it confirmed Wahaca Mexican Mexican Whitbread.co.uk wahaca.co.uk Nationwide Nationwide 13

THE VURGER CO. cash funding to help it through the pandemic. pandemic. the through it to help funding cash in £13m provided shareholders that reported was it 2021 January In operating. currently not was but rent-payer legal and tenant the remained YO! where buildings included and loss-making been had closed that restaurants The operational. still 14were only writing of time atthe but restaurants, 69 its of 19 closed originally which into aCVA, entering was REPORT: CUISINE: NUMBER OF SITES: 14 WEBSITE: LOCATION: operation. in currently not is but 2020 of summer the in to open due was It Place. Frederick’s off Station Bank near City, the in venue first –its restaurant London sixth its announce expert seafood the saw 2020 February 2002. in opened that venue Power Station and original Borough Market Battersea in site 2017 opened recently most –its services click-and-collect and delivery offering operational, restaurants two had only REPORT: CUISINE: NUMBER OF SITES: 6 WEBSITE: LOCATION: switch into delivery mode for local customers. local for mode into delivery switch to well-equipped already York Road is Old on site latest the lockdowns, or allocation tier of Regardless site. fifth its marking December, 11 on Wandsworth in opened Zia 2019. in Wembley Boxpark and 2018 in Kensington in to open on went D’Angelo Gianluca and Vescovo Claudio founders 2016, in Islington in Lucia Zia first REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: YO! BROTHERS WRIGHT ZIA LUCIA ZIA WAHACA Italian Following on from the launch of the the of launch the from on Following YO! confirmed in August 2020 it it 2020 August in confirmed YO! group the to drew aclose, 2020 As Japanese British seafood yosushi.com thewrightbrothers.co.uk zialucia.com London Nationwide London 5

31 / Dine Out Industry 100 32 / Dine Out Industry 100 plant-based al pastor spit. pastor al plant-based signature, the from carve chefs the watch can guests where Soho in kitchen open an There’s market. Dials Seven atLondon’s kiosk a has also Armitage September. last Soho in restaurant dine-in permanent first her opened –she markets atstreet presence her that before –and Hackney in Eagle Spread atThe kitchen the operating of days her since concept taco vegan Armitage’s Meriel REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: asite. to open country 16th the marks and portfolio operator’s the in 43 number be store will London Eataly Italian products. 5,000 than more showcasing a market Terra) as as well venue dining fine (including restaurants three house will and jobs, to create 300 expected is floors, two across spread be will London year. this Eataly early London, Broadgate, in location UK first to its doors the open will it REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: Tottenham. in Chuku’s and in Brixton Chishuru including openings 2020 other –with capital the in growing is cuisine African West recipes. family and Africa west around travels Akokomi’s on based dishes serving kitchen, the up heads Chilila JM William finalist Professionals The MasterChef: autumn. the until delayed was it but 2020, April in restaurant first his REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: TO ONES CLUB MEXICANA EATALY AKOKO WATCH

CLUB MEXICANA Aji Akokomi had planned to open to open planned had Akokomi Aji Italian Though we’ve had our eyes on on eyes our had we’ve Though Eataly confirmed in November 2020 2020 November in confirmed Eataly Mexican-Californian Mexican-Californian West African clubmexicana.com eataly.co.uk akoko.co.uk London London London original deli in Soho. in deli original its to operate continues also Stores Lina 2018. in opened which Street, Greek on venue pasta a venture, restaurant first its of that double seat can it covers, 100 With birthday. 75th its celebrated brand the time same –atthe 2020 January in Cross King’s in site alarge opened Stores Lina Poké), Island and Kricket include projects investment (whose REPORT: CUISINE: NUMBER OF SITES: 3 WEBSITE: LOCATION: daughter. Liam’s after named Margot’s, called Bar Cocktail a secluded is unit the of back to the –and levels two across split is restaurant 80-capacity The Anglesey. in Grass Marram of founders are also and Liverpool from are originally brothers Barrie The Dock. Albert Royal atLiverpool’s year last mid-September city) the for term Welsh (the Lerpwl opened REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: tables. chef’s 16-seater two and accommodation bar,and overnight grill arelaxed Tring, comprises to Crockers sibling the is which venue, riverside II-listed Grade year. the in The later open eventually could team the but delayed was opening The Henley-on-Thames. in 2020 April in to open due was renovation, its on spent Garnsworthy. The venue, which had £1.5m Luke chef former from concept multi-dining REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: LINA STORES LERPWL CROCKERS MILK BEACH Backed by White Rabbit Fund Fund Rabbit White by Backed British World Brothers Ellis and Liam Barrie Barrie Liam and Ellis Brothers Crockers Henley is the latest latest the is Henley Crockers Italian linastores.co.uk lerpwl.com crockersuk.com South east England east South London Liverpool 2 association with The Eden Project. Eden The with association in works brand the as planted, is atree sold, in September burgeropened 2019. For every location first The UK. the across year this sites dine-in new 10 up to open to plans confirmed has and Soho, in 2020, December in venue third London its opened Hamilton Lewis by REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: selection. brunch all-day updated an and area bar new Leadbeater), Darren chef head by (created menu dinner anew as well as offering, to area its dining street outdoor heated alarger introducing also is area, Park Queen’s London’s in located is which venue, The size. in doubling and site restaurant neighbouring its over taken having 2020, September in relaunched REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION in Bristol’s St Nick’s market. market. Nick’s St Bristol’s in stall alunchtime runs also Larkin mein. chow pork braised 24-hour and curry katsu chicken Korean-fried include Dishes up. grew he where to Wales, returning and Bristol outside year, expanding last of end the towards Ko Newport in Woky of version delivery-only REPORT: CUISINE: NUMBER OF SITES: WEBSITE: LOCATION: local vulnerable people. to support organisations charitable with works project The venue. events and environment learning space, co-working a restaurant, is September.last multi-menu The concept restaurant Hix’s Mark by occupied formerly Shoreditch in building II-listed Grade the in Project Tramshed The to open Watkins Daniel Clarke and Andrew Cochran, James Adjonyoh, Zoe chefs London with up teamed Lartigue REPORT: CUISINE: NUMBER OF SITES: 1 WEBSITE: LOCATION: NEATBURGER BEACH MILK WOKY KO WOKY PROJECT TRAMSHED

WOKY KO Australian Australian The plant-based burger brand backed backed brand burger plant-based The The Elliot Milne founded concept concept founded Milne Elliot The Founder Cen Larkin opened a a opened Larkin Cen Founder Cools- Dominic founder Feast Street American Asian World neat-burger.com wokyko.com milkbeach.com tramshedproject.com : London London London Bristol and Cardiff and Bristol 3 4 dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

33 / Dine Out Industry 100 34-4234 / Drinks / BuyersVIRTUAL Club TASTING EVENT dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk AND NO-ALCOHOLAND EXCITING MOST L THE UK’S EXCLUSIVE TASTING OF SOME OF OUT ONLINE DINE FORJOINED AN UK HOSPITALITY OPERATORS BUYERS DRINKS • Robinsons Pubs • Punch &Butlers • Mitchells • Marston’s • Loungers Burgers • Honest • Fuller’s Club • Cosy Table group Big • The DRINKS BUYERS CLUB BUYERS DRINKS MEMBERS OF THE FROM MAJOR FROM MAJOR BRANDS OW- OW- T almost two-thirdsalmost (62.5%) ofUKadults have that hasrevealed by Group, Portman The all drinking occasions, hangover. the without ers are huntfor onthe products thatsatisfy following for anumberofyears. consum And - moderation –atrend hasbeen thismagazine Excess isincreasingly tempered being by FEELING LOW? alcohol consumption. sions) thatthrive onconsumers lowering their of products (spread across two ses- tasting up for ourpanel ofoperators was aselection to discuss low- drinks, no-alcohol and sofirst stay ahead ofcustomer demand. yse specificcategories to keep upwithand totime group together asoperators anal- and restrictions,ment there’s never beenabetter demic are likely to permeate beyond govern- pan the - consumer behaviour resulting from development never cease, aschanges and in longevity –product innovation menu and complete menu. the result that perfect inproductfinding thatwill efficient, ing exacting feedback might –and form panel thatthrives atasting onprovid - around UKto the esteemed operators from to reflectmenu development, on in honing each brand comes to a complete Hell, no. halt. that doesn’t mean operating the centre of customersdine-in for foreseeable the future, ity venues around UKmay the beclosed to New research from YouGov,New research from commissioned year ofthe start The isalways afitting time beautyBut the of our buyers’ club is its there’sIn fact, never beenabetter time Drinks Buyers Club.- Whilehospital is: you definitely should talk about the firsthe Drinks ruleofthe Buyers Club tual series, bringing together sive Drinks Buyers Clubvir & Barhave created ourexclu- sisterOut and publicationPub as soonthey’re ableto. blocks starting their from free venues are raging to break tuning fine each until element bar,the kitchen, orinthe and on specificproducts behind That’s precisely why Dine -

35 / Drinks Buyers Club 36 / Drinks Buyers Club the future.” for relationships build stronger involved to the customers virtually, with to connect, albeit it.of was It great thrilled to be part were we and well organised, “It was really manager, Asahi UK Asahi manager, corporate communications Amin, Shoma (43%) say they to are trying live healthier and since emergence the of Covid-19, half almost are more likely to drink low- products no- and are relaxed. which willbekey rules socialdistancing when drinking not and excessively at social events – alternatives include ableto being drive home sumption taking place inScotland (27%). low- con highest withthe no-alcohol, - and themselves to besemi-regular consumers of thermore, a quarter of UK drinkers consider two-thirds ofcurrent UKdrinkers (68%). Fur tried low- products, including over no- and Additionally, say who those among they Key reasons for choosing low- no- and ability to respond to this. hospitalityand operators’ drinking UK habitsinthe changinghighlighting 2019 to 2020, growth from a 30%year-on-yearnessed sector the and haswit sales continue tono- soar pitality venues. Low- and in supermarkets- hos and were more widelyavailable alternativesselect ifthey encouraged tobe further saidthey would no- and are already drinking low- beconsidered.should mium experience athome options that deliver a pre arms, solidlow- no- and meal kits drinks and retail for assembling businesses consumption So, athome. moderate alcohol their 41% say they to are trying What’s more, 17.5% who - - - the occasion.”the afewand non-alcoholic aswell, to extend have They’ll ning. afew full-strength beers, people are alternating through eve the energy,in higher alcohol-led occasions, warrant We’ve effort. the found that even to enough a smallbase, it’s significant growththe ismassive. that’s Though from tially whatisstillavery smallvolume, but lagers in,becauseyou’re splitting essen- “Becareful to not agement. put several Bolton, itshead ofdrinks category man- two options ormore,” explains James places beerdoubledinthe holic thathad that are spread across itsestate. major non-alcoholic brands lager to menu the craft beerto two existingan alcohol-free back to kind some ofnormality.” interesting to we seewhathappenswhen get level same the as our mocktails were. It’ll be have been pretty good. They’re around selling non-alcoholic lockdown, salesfigures sothe exact Wales aswhen time same went into its menu,” Alexander explained. “Itwas atthe restrictions).ment governimmediately- (withalittle from help low-tinct proved and menu no- and popular Garden Espresso and sitonadis- Martini original recipe. Bakewell, Cherry The English last year, tweaks withonlyminor to made the coholic versions winter ofwiththe late menu of itstop-selling cocktails to launch- non-al Cosy Club, picked business said that the three course. Paul Alexander, operations director at were strangers no to low- options,of no- and operatorsThe onour first two tasting panels MIGHTY MENUS “Effectively volume the ofnon-alco Meanwhile, Mitchells & Butlers has added “We created a brand-new category on the dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk - - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk join the club.join the contact [email protected] to put before panel –please ourexperttasting you’re a brand with aproduct you’d like to see to joinournext event tasting –orif online year, soifyour restaurant iskeen business more valuable low- drinks no- and options. to opportunity the turn water orders into drivers; consumer barriers; scaleof the and onconsumption;impact purchase decision subsequentexpectation);(and lockdown’s a marked increase in low- awareness no- and category.no-alcohol Areas covered included consumer currently thinks low- aboutthe and credible representation typical ofwhatthe was collected inDecember 2020, forming a Consumer Perspective data The 2021 report. from KAM Media’sto Low+No findings The drinkers. no- and eventssporting are low- popularamong most different regions even UK;and ofthe which positivemost consumers buzzamong across food; whatnon-alcoholic brands generate the beerconsumersholic thinkisbestpaired with whiching drinks itserves);which non-alco rate for highest itslow- range (includ no- - and ists discovered which restaurant group diners of brands). panel- The year across hundreds views (90,000 peoplea daily consumer inter which usedatafrom Out intelligence tools, Vue Drinks Eating and agency’sthe Brand- first session,using market no- and in the operators low- onthe director ofKAM Media. Katy Moses, managing cialist Savanta; and atbrandsultant consumer and dataspe Pearce, Alasadair seniorcon- category from our attendees were treated to insight on the instantfeedbacking to drinks the brands, across two the provid sessions,and virtual - As well 12 low-as tasting products no- and GET YOUR ORDERSIN This project will continue throughout the Attendees to second the were tasting privy Pearce quizzed - Kingstone Press Katie Walker, manager, brand informative.” facilitated and really well fantastic, session was “I thought the - -

37 / Drinks Buyers Club 38 / Drinks Buyers Club uk.asahibeer.co.uk/node/413 aroma.” fruity rich, distinctive its to produce Peroni maize Notrano with made and hopped triple is 0.0% Libera Peroni finish, refreshing and crisp a Offering taste. on compromise a never with come should choice that a beer, and choosing when choice of freedom the consumers to give important it was for us, and ian Ital in ‘free’ means ‘Libera’ sales. value beer no- low- and in third ranks now which 0.0%, Libera oni of Per launch the with category the entered UK Asahi 2019 January “In UK. Asahi director, managing Clay, Tim says success,” to its cial cru are demographics younger to 24-year-olds18- now teetotal, of third one with and growth in categories exciting most of the one remains beer no- and “Low- PERONI LIBERA UK ASAHI - - - low-alcohol kingstonepress.co.uk/ consumers. younger and ‘tee-partial’ among hol options low-alco of popularity in growth finish. tannic leaves asubtle that taste refreshing aclean, has cider low-alcohol medium-dry, this palate, colour. golden the bright On and aroma apple crisp a fresh, with adrink is result The Press. Kingstone for Walker, manager Katie brand cider,” alcoholic to the says perfectly matches taste the to ensure Press Kingstone of version low-alcohol the Dabinett. and Angela bittersweet, Michelin ing includ apples of avariety from created is and bottles glass 500ml in available is cider new cider. The apple 4.7%ABV its in used as shire Hereford and Worcestershire across orchards from harvested apples of blend same the uses Cider Alcohol Low Press Kingstone LOW ALCOHOL CIDER KINGSTONE PRESS The release is a response to the to the a response is release The “We’ve developing time spent - - - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk sweetener-free. sugar- and are products Seedlip All zest. orange an with garnish top ice, of and water tonic a premium with full highball a to 50ml distillates (ginger and lemongrass). spice uplifting orange) and blood and of orange (bitter orange, mandarin types three lemonand of blend ward for citrus acomplex, ginger. It is and lemongrass orange, of blend warm of drinks. category a new to pioneer repurposed now and 1651, in written of Distillation Art The from remedies non-alcoholic distilled, the on based It is you’re when drinking’. not drink to ‘what of dilemma ever-growing the solving spirit, non-alcoholic distilled first world’s the is Seedlip 42 GROVE SEEDLIP seedlipdrinks.com/uk To enjoy Seedlip Grove 42, add add Grove 42, To enjoy Seedlip and azesty Grove is 42 Seedlip - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

39 / Drinks Buyers Club 40 / Drinks Buyers Club aecorndrinks.com orange. of aslice and water soda with topped glass, awine over in ice Serve oak. and honeycomb quassia, of notes lingering with bittersweet, and It’s bold orange. also and leaf bay grapefruit, of notes refreshing with citrus and complex is Bitter of profile flavour The acorn. ymous and botanicals, including the epon roots herbs, bitter with blended It is wine. as qualities textural same the of many with refreshing and tart bright, wonderfully is base grape This sex. - Sus in vineyard abeautiful on grown base, its at grapes wine sparkling conversation. great and connection sparks aperitif ment adelicious of enjoy the believes Æcorn plates. small to accompany and mixing for spritzing, designed is Æcorn BITTER ÆCORN Æcorn has hand-picked English English hand-picked has Æcorn DRYNKS UNLIMITED SMASHED PALESMASHED ALE AND LAGER SMASHED hop providing tropical and passionfruit notes. notes. passionfruit and tropical providing hop American modern a with finished toffee, and caramel of hints are There modern. and traditional the of afusion refreshing, and light is Ale Pale Smashed hoppy bitterness. Both the pale ale and lager are available in a 330ml can and bot and can a330ml in available are lager and ale pale the Both bitterness. hoppy mild a and notes, floral aromatic complex malt, barley of hint with balances fectly drynks.co.uk are vegan and gluten-free whenever possible and are low in calories and sugar. sugar. and calories low in are and gluten-free whenever possible and vegan are They head. the on alcohol the knocked but they’ve drink craft full-strength original the like taste and feel, smell beers Smashed bottle. sharing a660ml as well as tle, Smashed Lager is a refreshing pale gold lager beer with a clean taste which per which taste aclean with beer goldlager pale arefreshing is Lager Smashed - -

nirvanabrewery.com finish. bitter dry, a to leading aromas floral and tropical giving hops Mosaic fruity using it’s refreshing, and light a treat; went down beer sessionable This Club. Buyers Drinks the with Ale Pale Hoppy bestselling its pled beer. It sam craft great any from you’d attention and expect care love, same the with It brews yeast. and water, malt hops, ingredients: vegan are natural four just with made and beers its of All 0.5%. under all brews, adventurous ern, to mod styles beer classic from craft; true are brews Nirvana to alcohol-free, dedicated solely UK the in brewery physical only the As audience. to awider choices better beer, bringing no-alcohol Nirvana is changing the game in HOPPY PALE ALE NIRVANA - - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk lyres.co spritz. Italian no-alcohol low- or adelicious to make secco however, pro favourite to your add serve, For iconic most the garnish. to olives and orange of a wedge ing add aperitif, perfect for the tonic or soda with Venetian spritz classic the on spin a modern create and share, ishing dry and deliciously refreshing. fin rhubarb, of flavours astringent and complex the with fused fectly per is orange from origins. sweetness The its of typical flavours with Italian bright itself, sunshine the like is Spritz of flavour bittersweet colour. in The orange-red classic is It balance. to create bitterness a soft and edges herbal with lifted orange, bitter rhubarb, including aromas of mix unique and arich is bouquet Its summer. of flavours the with spritz Italian aclassic of essence the ture to cap crafted been has aperitif This ITALIAN SPRITZ LYRE’S Serve in a glass or pitcher to to pitcher or aglass in Serve - -

- - - - - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

41 / Drinks Buyers Club 42 / Drinks Buyers Club clean.co life. acleaner live and intake alcohol own his to moderate desire apersonal through about came entrepeneur CleanCo Matthews, Spencer Chelsea in Made by Founded 1.2%. of ABV an has and lactose-free; it’sgluten- and vegan, used; are sweeteners or sugars no 13 are serving; 50ml There per calories garnish. to leaves mint fresh and lemon tonic, light a of 150ml with appearance. cloudy anaturally has CleanGin used, are cals botani of levels high As spirit. low-alcohol finished the create to ingredients other with mixed then is distillate resulting The distilled. and recipe, to a secret blended Its aromatic botanical ingredients, including real juniper, botanicals. are with carefully balanced sourced juniper crisp and with gin, dry London on a take is CleanGin CLEANGIN CLEANCO hopandhempbrewery.com content. CBD its of beer, regardless alcohol-free ing best-tast the to be aspires which brand, force the of driving Taste2019. the in is annum per £300m worth market CBD the with growth drinks, no- low- and alongside rapid in that’s category another – CBD of 8mg contains serving 33cl Each 0.5%. of ABV an has Perle and hops and Saaz It’s using brewed sweetness. alingering and citrus of notes with follows and ness hoppi agentle, spicy with palate the hits Lager down THC. psychoactive the without CBD derived low- low-alcohol, first hemp- organic, world’s to contain range beer vegan calorie, the is Hemp & Hop LAGER LOWDOWN HOP & HEMP For the perfect pour, the company recommends 50ml CleanGin over ice, mixed over ice, mixed CleanGin pour,recommends 50ml For company the perfect the Lock pilsner-style golden crisp, brewery’s The DRYNKS UNLIMITED SMASHED CIDER SMASHED Smashed Cider is a golden, slightly opaque sparkling liquid with with liquid sparkling opaque slightly agolden, is Cider Smashed a fresh inviting aroma of English apples. The taste delivers pure delivers taste The apples. English of aroma inviting a fresh refreshment with a flawless balance of sharpness, sweetness sweetness sharpness, of balance flawless a with refreshment and bite. The initial refreshing upfront green apple taste taste apple green upfront refreshing initial bite. The and calories and sugar. and calories low in are and gluten-free whenever possible and vegan are They removed. alcohol the but with drink, craft strength full- original the like taste and feel, smell ciders Smashed of range Its process. distillation vacuum cool aunique uses Drynks which brewery UK’s alcohol-free the only owns finish. Unlimited cider English mature astringent satisfying a and mouthfeel agreat with complemented perfectly is drynks.co.uk - - -

- people can enjoy the benefits of living clean. clean. living of benefits enjoy the can people even more that so for drinkers choice fying – simpli equivalent replace the full-strength easily can drinks 1.2%. created expertly CleanCo’s of ABV an has and lactose-free; and it’s gluten- used; vegan, are sweeteners or sugars no serving; 50ml per calories 16 are There lime. fresh of awedge and ale ginger or cola with over ice, topped recommended spirit. low-alcohol finished the to create ingredients other with combined is distillate flavoured boldly This spices. of blend guarded asecretly with mixed is Jamaican rum flavoured big spirit, low-alcohol pepper. To cayenne this and create caramel golden spices, warming are nose the On rum. Caribbean spiced on atake is CleanRum CLEANRUM CLEANCO clean.co For a perfect pour, 50ml of CleanRum is is CleanRum of 50ml pour, perfect a For dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

43 / Drinks Buyers Club elcome back to our virtual restaurant, and though things may look a little W different at the moment, the customer remains king here. In our first instalment of this series, we looked at how restaurants are tackling tricky reservations in the pandemic, and our next stop arrives at the power of order-and-pay apps. These helpful platforms shot into the spotlight between lockdowns as customers were tied to their tables when ordering food and drinks and THE GUEST settling the bill. The apps were taken up by an unprecedented number of businesses, reducing staff and customer interaction, which has its JOURNEY benefits in terms of reducing potential viral transmission, but also inevitably affects valuable human-to-human hospitality. “The interaction with payment apps increased by an average of 49% around the world, with the UK recording a growth rate of 29%,” explains Henry Seddon, managing director of Access Hospitality. “Yet customers have also started to register app fatigue, suggesting that they are unlikely to download a branded app for every venue where they dine.” Therefore, underlying flexibility and functional- ity are paramount to choosing which app to opt for. “All aspects of the customer journey completed via an app should integrate with the core EPOS system and associated kitchen, video screen and label printer extensions as they would be when conducted in person, ensuring all data is inputted once and available across all platforms,” Seddon continues. “An advance order must show whether it is takeaway or eat-in so that it can be served on the right crockery or the correct container and, if being collected, labelled accurately. This is going to be increasingly important this year in the case of allergens with Natasha’s Law coming into effect in October which stipulates the information must be clearly identified.”

RISING REVENUES Though pay-at-table apps have been a lifesaver during the times that restaurants have been able to serve during diners during this pandemic, safety is not the only benefit they have. DINE OUT CONTINUES ITS “Operators we work with are already seeing DIGITAL VOYAGE, FOLLOWING increases in revenues of 30% compared to THE CUSTOMER JOURNEY traditional orders, due to the ease and speed of WHEN EATING OUT ordering and reordering, and smart upselling,” AND LOOKING AT HOW notes Gavin Peters, chief marketing officer of Wi5. TECHNOLOGY CAN CREATE A “But this is only the beginning of the digitisation of

In association with Access Hospitality Access with association / In TECHNOLOGY SEAMLESS SERVICE hospitality. Operators are now getting invaluable insights into their customers – meaning they can continually optimise their menus and target their offers and promotions. This means the hospitality sector is finally starting to utilise technology in a 44-45 /

dineoutmagazine.co.uk / @dineoutmagazine dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk in the years to come. years the in restaurants your in apps for these aseat to reserve reasons of (30%): plenty cost the and ordering are they items what see to able (32%) orders being and take to forstaff wait to having not included factors top their as Other order-and-pay (47%) for technology. using drivers payment of ease and (53%) convenience cited consumers of half around 2020, November from CGA’sand survey Technology GO to Zonal According pandemic? the beyond solutions reopens.” sector the once higher be likely will expectations their in-venue, technology of use the with get to grips operators and However,payment. consumers as of speed and ease the with (79%) ease the even more and ordering, of with satisfied very or satisfied been have (77%)they say quarters three “Over Zonal. at director Vasey, product group Alison technology,” explains pay and order of wave new to the positively have reacted consumers journey. dining tech-driven new out this smoothing and connections interpersonal those bolstering help, could staff where that’s but – apps payment deluge of sudden the with fait au be not may who for guests some overwhelming alittle potentially was 2020 of summer the in hospitality Visiting PREFERENCEPERSONAL adapt, says. to he thrive,” evolve and way agile most and cost-effective most the to be continue will and changes these to make operators have enabled which solutions and-pay “It’s continue: order- mobile will innovation and for restaurant to ‘normal’ it’s returning about not Covid, after back fall naturally may digitisation years.” of for anumber been has retail that way Zonal zonal.co.uk Zonal Wi5 theaccessgroup.com/hospitality Hospitality Access CONTACTS But what will drive consumers to use these these to use consumers drive will But what of majority the research, “According to our this of some though that Peters recognises wi5.io growth rate 29%” of the recording UK a around the world, with an averageby 49% of payment apps increased “The interaction with theaccessgroup.com Access Hospitality Seddon, director,Henry managing growth. development and business to assist data transactional rich and visibility gives but also apps, loyalty and pay order-and- of arange with interaction their and needs customer to different responds API with EPOS Integrating possible. as reaching wide- and flexible as interaction customer and offer your making aggregators, and providers to multiple access unlocks technology (API) interface programming application supports that system EPOS an Having apps. loyalty by using eateries favourite their to to get back desire their of advantage to take sense business good it is and venues reopen, dining when further to accelerate expected of order-and-pay adoption is Consumer consideration. a primary be should EPOS your with apps valuable most the of integration journey, guest to the improve changes operational on effective to reflect time With LOYALTY CUSTOMER AND ORDER-AND-PAY FOR KEY IS INTEGRATION

45 / Technology 46-47 / TECH ABOUT TOWN / PROMOTED CONTENT the digital services on offer? on services digital the from benefit could business your Perhaps to digest. easy that’s showcase abite-sized readers our bringing there, out teams tech brightest the of some upwith teamed has Out Dine why That’s all. it of to make sense trying overwhelmed, operators some –leaving capabilities their update regularly resources existing –while week each released to be continue products digital handy More THAN EVER BEFORETHAN EVER TECHNOLOGY SOLUTIONS RELIANT ONAPPS AND OPERATORS WILL MORE BE FOLLOWING LOCKDOWN, REOPENSSECTOR WHEN THE RESTAURANT wi5.io or call 0203 916 5207 916 0203 call or wi5.io delivery. and pickup to-table, order- of implementation seamless enable revenues and to increase &Bars Pubs Urban Pho and like Pilgrims, Pizza brands enterprise and SMEs by trusted is Wi5 why out Find fees. subscription or costs upfront no with able avail is feature Every users. to delight ment vouchers of manage and design the powers and customers new reach to materials marketing of creation the enable tools end back- Intuitive analytics. and reporting extensive access and real-time in them edit menus, customised designed, beautifully build to easy it makes Wi5 solution. and-pay order- mobile apremium market and manage to simply tools the sector, providing the to the software brings advanced most It menu. digital a just than more offers Wi5 profitability, increasing and operations Streamlining Wi5 - - pay for 3 months (terms and conditions apply). conditions (terms and forpay 3months to up now, you sign What’s more,you’ll if have nothing month. per £250 for all – package one in peripherals and ings and our award-winning POS hardware, software, book table (order-and-pay online click-and-collect), and ordering mobile experience; customer contact-free first-class, a provide and efficiently restaurant your run to you need tools essential the all includes package The Pack. Tech rental Starter three-in-one new our of launch the to recovery, with road their on dent restaurants indepen year, supporting we are This UK. the in rants to restau chain and solutions independent known best the of many innovative of range wide a offering vider, pro technology connected largest industry’s the is Zonal zonal.co.uk ZONAL dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk - - - - dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk achieving operational efficiencies. operational achieving and times, wait reducing chargebacks, decreasing nues, reve boosting for guests, experience friction-free and aseamless ensures providers payment and POS industry leading with Integrations order-to-table, or to-location. kerbside, for order delivery, takeaway, including models service we support journey; one customer you to any doesn’t limit approach Our ever, like. however they and when drink and food for pay their and to order venience con the guests giving solutions, self-service off-premise and in-store powerful provide to – kiosks and tablets apps, to mobile and web from – channel any of use Make platforms. payment and ordering mobile and online our with revenue new streams access and data customers’ your of control in be touch, Minimise possible. rience expe best the guests your giving about all is QikServe qikserve.com QIKSERVE - - - - decisions made on real ‘live data’, ‘live historic. not real on made decisions management enables that data crucial to business access profitably,theyare and awaretrendsof trading have sales are they to ensure information necessary have the clients the that manner; correct a in for accounted are financials stock, reduce sales the That met. also are marketplace today’s in required security necessary all so performed, are sales those that client for the important vitally it is transaction that Within fuss. without expected they that condition the in be will and delivered, or to collect, ready be either will order the that knowing device, mobile their from to order ability queue, the dreaded the removing in that Be client. the with experience retail to enjoy their customers allows front-of-house, the which to both tions innova bringing at aimed is business the within strategy development Therefore, our ‘future-proof’. be now must to aclient provided solution any that understands also but portfolio, its across maintained development are and support of levels the it to ensure enabled has ner that aman in expanded has company The Europe. and land Ire UK, the in Industry, hospitality of to the systems POS supplier significant a become to expanded has WRS wrssystems.co.uk WRS SYSTEMS - - -

47 / TECH ABOUT TOWN op of the morning to you. Yes, despite the doom and gloom Tand achingly empty tables, there are still reasons to be cheery this early. If your restau- rant has a serving hatch, that means you’re legally allowed to get your takeaway FROM TAKEAWAY coffee game into A-mode COFFEE TO to catch passers-by on their BREAKFAST MEAL commute, or daily exercise KITS AND EVENING if they’re home-schooling CURFEWS – THERE and home-working. In fact, HAVE NEVER BEEN why not start serving pas- MORE REASONS tries and other baked goods FOR RESTAURANTS – items you might never TO RISE AND SHINE normally see as standalone EARLY TO MAKE THE menu items. The pandemic MOST OF MORNING continues to give us all rea- REVENUE sons to shake up accepted norms. Embrace them. “Before the pandemic hit last March, the ‘off site’ aspect of breakfast sales was growing seven times faster than the ‘on site’ aspect, according to the NPD Group Bak- ery Tracker in November 2019,” says Gordon Lauder, managing director of Central Foods. “And a Kantar Research Express survey a year ago revealed that there had been a 32.8% increase in carried-out breakfasts.” “Out of the home, breakfast was the fastest growing of all mealtimes in 2019 according to MCA Insight and research from Mintel shows almost half (49%) of people now eat breakfast some- times out of home,” adds Scott Oakes, commercial manager for St. Pierre. 48 / Morning Trading 48-52 TRADING / MORNING

dineoutmagazine.co.uk / @dineoutmagazine dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

49 / Morning Trading reopen our doors at the beginning, brunch and lunch will be the busiest service of most London restaurants,” notes Mirto. “And we will be prepared.” As Kim Hartley, executive business devel- opment chef for Mission Foods puts it: “Rather than have a menu with what are seen as traditional breakfast fare, there needs to be something that will make customers stop

ST PIERRE’S BREAKFAST BRIOCHE BUN and think. In short, you need to stand out from the crowd.” So, while the industry is frustratedly sat Officina 00 hits the nail on the head right around, waiting to reopen properly, why not there, serving up stand-out dishes that yet work on existing breakfast menus, to re- stay true to the building blocks of brunch. energise this day part and perhaps reboot later in the year with some more unusual items SIP WHILE IT’S HOT (you could even trial them as limited-edition The entire nation could do with the comfort of delivery specials in the meantime)? a steaming hot drink right now. And while we know that hot drinks command high profit

PASTA FOR BREAKFAST? margins – operators should scrutinise their CENTRAL FOODS’ CHICKEN GOUJONS AND WAFFLES Before the industry was shut down, Enzo menus to ensure a concise Mirto, founder of Officina 00 in East London selection is working as hard as developed a brunch menu with a twist: “We it can (whether that’s through “I think when we are wanted to offer something different during a hatch, by delivery or when finally allowed to the weekend and appeal to the brunch diners are back on seats). reopen our doors, crowd,” he explains. “Therefore, we came up “With fewer people coming with the idea to make the traditional London through your doors, it’s vital to brunch will be the brunch with an Italian spin.” have an offering that will work busiest service” The most popular dish on the brunch hard for you to maximise your menu before lockdown was the raviolo profit. Your tea offering is a bergese carbonara – handmade pasta filled key part of that,” suggests Louise Cheadle, with pecorino romano, a runny egg yolk and Teapigs co-founder and tea taster. “People topped with a rasher of crispy guanciale are very happy to spend £3 on a good coffee bacon. in a restaurant because it’s different to the “The dish I prefer is the chilli fried egg with coffee they can make at home. Tea drinkers, padron pesto and focaccia soldiers,” Mirto on the other hand, aren’t as willing to pay for adds. “It’s a super-balanced dish made using a cup of tea out of home if it’s going to be ‘just the most beloved ingredient on the brunch tea’: a cheap paper bag with hot water. The menu: eggs!” demand for premium, whole leaf tea out of For now, Mirto prefers offering custom- home is on the rise and research is showing ers these meals as at-home DIY kits to avoid that customers visiting restaurants in the delays with hot food in transit – though the coming months will be looking to treat them- team is working on adding the brunch dishes selves and will be expecting a higher quality to its delivery menu soon. beverage. As an indulgent yet healthy treat, “I think when we are finally allowed to try offering a deliciously creamy matcha OFFICINA 00’S BERGESE CARBONARA 00’S BERGESE OFFICINA 50 / Morning Trading

dineoutmagazine.co.uk / @dineoutmagazine dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk RANGE WITH THE VEGAN SAUSAGE ADDITION? SAUSAGE VEGAN THE WITH RANGE serve. we meal delivery every for Patra to Akshaya ameal and sold, kit every for Breakfast to Magic ameal offering, donating at-home our into pledge ameal for meal this We’ve built hungry. go otherwise children who might to school meals healthy free, provide that charities awesome two Patra, Akshaya or Breakfast to Magic ameal donated we’ve cafés the in served meal every for 2015, Since closed. are restaurants the while partners charity term long- our supporting to continue us to help way agreat been also they’ve Yes, KT: WECORRECT? ARE CUSTOMERS, skill!) of deal agreat (or, in fact, oven aclay of need the without minutes 15 as little as in chef) tandoor pretty expert a like feel (and favourite aDishoom recreate can you that is the result and kitchen, home in a experience afirst-rate provided they sure to make the kits on hard really worked We needed. was fix aquicker some, for that realised also we book), cookery the from creations at-home their sharing and that just doing everyone seeing enjoyed really (we jam sweet tomato-chilli and sharp spicy, of apot simmering and dough, naan of abatch proving and kneading in joy found many Iknow While most. missed I dish the easily was it lockdown first the during closed were cafés the while and dishes, most-loved our of one is roll naan bacon the that to say fair it’s Ithink KT: KITS? YOURTO MEAL CREATE at home, and we’ve loved seeing people enjoying the kits in their own kitchens. own their in kits the enjoying people seeing loved we’ve and home, at to people joy and nourishment alittle to bring comfort much us given it’s cafés, the into guests welcome to able been haven’t we when especially times, difficult these During received. they’ve reception warm the by away blown really been We’ve KT: among meat-eaters. even favourite, firm a them make flavours umami rich, the and vegetables fermented of use unique the Ithink too. cafés the in reopen, they when and, kits the in used sausage vegan secret, top brand-new, the to develop him with to work pleasure real a was It office). head Dishoom to the close dangerously was place (his burgers vegan his of fans been we’d long and Dishoom of friend agood is Rankin Neil Chef possible. as people many as suited that option aveg was there sure make to wanted we and dairy, or pork to avoid choose might guests why reasons many are There possible. this makes that amenu to offer hard worked always we’ve and to all, welcoming warmly is that aplace is Dishoom that to us important extremely It’s KT: kits’ success: kits’ meal the about more out to find Thakrar Kavi founder Dishoom’s with up caught Out Dine so menus, dine-in as point price same, the not if asimilar, command can kits Meal delivery. plus £16 of price for the home at chai masala with rolls two to enjoy everything required contains Rankin) Neil chef with (developed kit The plant-based to success. soared version bacon original the after months afew launched was above, pictured option, naan sausage vegan The UK. the around morning customers’ brightening been have –but day of any time at enjoyed be can honest, to be which, kits, roll naan sausage vegan and bacon Dishoom’s been has success national One bites. breakfast iconic their of delivery morning aspecial develop can’t operators why reason no there’s so months, recent in revenue lost some recouping of terms in asaviour been have kits meal that We know all DO: THE EXTENDING BEHIND WHAT REASONS THE WERE DO: YOUR JUST FELT ARE THAN BY BENEFITS MORE THEIR AND DO: ITEMS BREAKFAST THESE ON TO FOCUS YOU CHOOSE DID WHY DO: DELIVERY SPECIAL WHAT’S THE FEEDBACK BEEN LIKE SO FAR FOR THE NAAN KITS? NAAN FAR THE SO FOR LIKE BEEN FEEDBACK THE WHAT’S

51 / Morning Trading THE RIGHT TOOLS FOR THE JOB Morning munching demands high quality, consistently well-cooked ingre- dients – especially when many typical brunch dishes combine many different food textures into easily consumable formats (like a Full English-packed panini, or shakshuka with breads to dip). “For a takeaway menu, the customer expe- rience must match that of dine-in, and also ensure a speedy turnaround for those want- ing to ‘grab-and-go’ their order,” states Steve Hemsil, sales director for the UK and Ireland at Welbilt. “Packaging is also crucial, and operators should look to invest in good qual- ity, fit for purpose containers, sleeves and car-

TAKEAWAY BREAKFASTSTAKEAWAY HAVE BEEN A LIFELINE FOR BUSINESS tons that can also keep food hot, if needed.” And for now, as all eyes remain on take- away, operators need to reliable equipment. latte. It’s tasty, it looks fab on social media “Consumers don’t want to be left waiting and as a high cash margin product it’ll be the for their breakfast, but at the same time oper- most profitable tea on your menu.” ators don’t want to be compromising on qual- Research shows that quality of ingredi- ity in an effort to meet the changing needs ents is the biggest influence over of their customers,” explains Gary Nunn, venue choice when it comes to managing director of Unox UK. “Matcha latte is hot drinks, according to Anna Sen- Nunn suggests outlets with capacity tasty, looks fab on tance, gourmet marketing man- should consider hot fridge holding solutions, social media and as ager for Callebaut UK and Ireland: which can maintain food safely at the tem- “Consumers are increasingly look- perature that it’s served and eaten and above a high cash margin ing for quality ingredients with the danger zone for bacterial growth. product it’ll be the known provenance,” she says. “Food can be cooked and held without most profitable tea “Use menus to highlight quality the traditional, energy-intensive process ingredients such as ‘real Belgian of blast chilling, cold storage and regen- on your menu” chocolate’ or ‘sustainably sourced’ eration, which not only saves energy, but to inform diners.” also removes the guesswork to help reduce Lee Hyde, beverage innovation manager food waste,” he adds. “It means kitchen at Monin, suggests that restaurants look to staff can serve breakfast dishes such as hot the coffee shop scene for inspiration on how sandwiches along with all the traditional to execute a strong hot drinks offering. breakfast items with no waiting time, even 32% “The pandemic saw a number of coffee where kitchen space is limited – a potential “Don’t assume consumers shop branded chains and independents game-changer for restaurants in the current only eat breakfast 7-9am, an investing in technology to maximise the take- takeaway climate.” all-day offering will have wide appeal with snackers and away opportunity with mobile apps as well as boost profits,” says Zareen offering services such as click and collect on CONTACTS Deboo, foodservice channel pre-orders,” he notes. “This made the speed Callebaut fortheloveofchoc.com operations manager, Ferrero of service even more important, so being able Central Foods centralfoods.co.uk UK & Ireland. “When it comes to create a range of drinks quickly and easily Ferrero ferrerofoodservice.com/uk/en to peak snack times, 32% Mission Foods missionfoodservice.co.uk of consumers admitted to with limited ingredients is and will become Monin monin.com getting peckish mid-morning more of a priority throughout 2021 and Rational rational-online.com – the classic muffin(29%) beyond. What is clear is that consumers still St. Pierre stpierrebakery.co.uk and sweet pastries (27%) the want choice and 61% of coffee shop consum- Teapigs teapigs.co.uk preferred choice.” ers agree that they like to have a large range Unox UK unox.com/en_gb of syrups to choose from.” Welbilt welbilt.uk 52 / Morning Trading

dineoutmagazine.co.uk / @dineoutmagazine dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk

53 / Morning Trading Jägermeister Cold Brew Coffee, as well as Jäger- meister Mules. This is a good example of a venue that has outside space taking advantage of an asset that help boost sales. This type of outdoor asset is one way that operators can tackle the pandemic restrictions and use space differently.” Dennys adds that branded umbrellas, well- ventilated marquees, heat lamps and fire pits will all be worthy investments to entice guests and protect them from the elements.

FIRING OUT IDEAS A well thought out al fresco offering doesn’t have to

OUTDOOR COVERS WERE A SAFE BET LAST SUMMER stop at seating, as Steve Hemsil, sales director for the UK and Ireland at Welbilt explains: “For many, the prospect of arranging simple and appropriate out- door cooking methods, in addition to outdoor bar- tending and table service tasks can seem daunting.” Hemsil suggests operators prioritise smaller, portable, multifunctional pieces of equipment to develop a high quality al fresco menu that is easy to use but delivers a high quality menu. cientists have been telling us for years that “Aside from ticking the box for al fresco dining, we should spent more time outdoors, for our hot dogs, burgers and other street food options are Sphysical and mental wellbeing. Now that a quick and easy-to-prepare, easy-to-serve and can pandemic has been thrown into the mix, Brits have also save time in the kitchen on tasks such as wash- been more appreciative of outside space than ever ing up,” says Scott Oakes, commercial manager for before, jumping at the chance to St. Pierre. “All of this helps to reduce the pressure seek relief from their four walls of on busy kitchen staff who have a greater emphasis AS THE INDUSTRY lockdown safety. on cleaning than ever before.” PREPARES TO If last summer is anything to go Richard Fergie, director at Monterey Jack’s REOPEN FOLLOWING by, outdoor dining space is going to restaurant in Scotland, has been working closely LOCKDOWN, OUTSIDE be the gold dust, the silver lining, with St. Pierre to get this style of menu just right: DINING SPACE HAS the magical formula that grants “There is no better product to serve outside in our NEVER BEEN MORE restaurant businesses around the heated areas during these challenging times than a PRECIOUS. HOW CAN UK passage to daily trading – albeit handheld burger or hot dog,” he affirms. RESTAURANTS MAKE with a reduced capacity. THE MOST OF THE Thanks to the impressive work GREAT OUTDOORS? of the UK’s Grand Outdoor Sum- mer Café campaign last year, the government passed the Business and Planning Act 2020 legislation to set up fast-track approval for restaurants and bars to set up tables and chairs in spaces outside their premises. The usual 28-day consultation period has been dropped, and the public consultation period is seven days, followed by a seven-day determination period meaning the approval is granted within two weeks. The application fees are also handily capped at £100. “Even operators with smaller outdoor spaces have come up with ways to utilise any areas avail- able so they can serve customers safely,” notes Mast-Jaegermeister UK consumer marketing and insights controller Johnny Dennys. “Over the sum- CONTACTS mer and autumn months, we worked with a number Mast-Jaegermeister UK of operators, including MEATliquor Shoreditch, jagermeister.com/en-GB/home where we had the Jägermeister Jeep serving so- St Pierre stpierrebakery.co.uk cially distanced ice-cold shots of Jägermeister and Welbilt UK welbilt.uk 54 / OUTDOOR DINING 54 / OUTDOOR

dineoutmagazine.co.uk / @dineoutmagazine

CRAFTWORK MOCKTAIL BEVERAGES

Craftwork is creating four new variants of its Mocktail Beverages portfolio, developed by head mixologist Ezra Star. The new fla- ESSENTIAL CUISINE vours, which will launch later this year, include both tea-based and INNOVATION BOXES Martini-inspired mocktails. The drinks are made with botanicals, herbs and spices. They are low in sugar, low-calorie, gluten-free, vegan, and have no artificial ingredients or preservatives. They are Essential Cuisine is giving fellow chefs the designed to be served as a premium cocktail, shaken with ice and opportunity to get their hands on several inno- served in appropriate glassware with garnishes. vation boxes throughout 2021. With it remaining unknown as to when the hospitality industry will craftwork.uk.com resume as normal, the boxes are an opportunity to help keep the creative minds of chefs busy by allowing kitchen professionals to experiment WILFRED’S with their versatile range of stocks and sauce NON-ALCOHOLIC SPRITZ bases. Each box will be filled with a bespoke selection of products and menu cards. Chefs can request a box via Essential Cuisine’s online Wilfred’s is a new non-alcoholic British sample request form. aperitif that uses naturally bittersweet ingredients to conjure all the crisp, essentialcuisine.com/samples citrus and refreshing flavours of a spritz, without any alcohol. Designed to be served simply with tonic water and GARDEN GOURMET garnished with a slice of fresh orange, VEGAN MEAT-STYLE BALLS this alcohol-free aperitif is made from a blend of zesty bitter orange, herbal notes of rosemary, rhubarb and just The new Vegan Meat-Style Balls from Garden a hint of clove. It is free from artificial Gourmet are a versatile meat alternative, made using flavours, sweeteners and colours. high quality ingredients to provide meals that are both flavoursome and have some bite. A source of wilfredsdrinks.com plant-based protein and fibre, they are quick and easy to prepare and can be added to a wide variety of recipes, from rich Italian pastas to fragrant Asian dishes. The vegan balls join Nestlé Professional’s Garden Gourmet vegan range, which includes the Sensational burger, vegan mince and vegan fillet pieces. nestleprofessional.co.uk/garden-gourmet

SIGNATURE BREW LO-FI

East London brewery Signature Brew began 2021 with the launch of Lo-Fi, an alcohol-free pale ale (£2.00 per 330ml can). The hazy, non-al- coholic beer contains nothing but the highest quality simcoe hops for big pine aromas and tropical fruit flavours, meaning it sits harmoni- ously alongside Signature Brew’s core range of amped-up beers. signaturebrew.co.uk 56 / Buyers’ Guide 56 / BUYERS’ -57 / GUIDE

dineoutmagazine.co.uk / @dineoutmagazine dineoutmagazine.co.uk / @dineoutmagazine / dineoutmagazine.co.uk meiko-uk.co.uk number. serial machine’s to the linked QR code the scan machine, Meiko for a specific documentation digital the Store. To access Microsoft the or Galerie Huawei App Store, the Play Google the from for app get free the can Operators ment. manage maintenance and messages information and error data, consumption statistics, wash documentation, and status hygiene to access It provides devices. android current all with works and French and English German, in available is Connect Meiko data. machine record and to access smartphones their to use machines dishwashing its of users allows app Meiko’s Connect new CONNECT APP MEIKO cofrescofoodservice.com options. container multi- and tray, of single range awide in comes range The water, CO2. and oxygen grease, to light abarrier vides pro and inside, food the with interact or growth bacteria doesn’t foil encourage aluminium the cardboard, Unlike leak-proof. and scratch- are plus up to 600°C, resistant heat are they as hot, dishes to keep insulation thermal high offer containers The packaging. non-recyclable and food cold of pitfalls avoid the businesses help delivery to designed is Foodservice Cofresco from containers foil aluminium premium of range takeaway new The ALUMINIUM FOIL CONTAINERS COFRESCO FOODSERVICE -

- hobartindependent.co.uk hobartindependent.co.uk salamanders. and cookers pasta ovens, combi to chargrills, fryers and ranges from suite, plete cooking acom to make needed equipment the all includes range cooking new the now, Available products. cooking of value-for-money range performance, high areliable, to include expanded has portfolio The lowerat prices. performance high requiring for customers solution selling exclusive an dealers giving businesses, medium and small of requirements forers the dishwash offered traditionally has brand Ecomax the 2003, in Created ECOMAX HOBART The extension applies to all orders made until April 2021. April until made orders to all applies extension The call. video or phone, email via arranged be can which sessions, support digital its virtual one-to-one up access can operators meaning methods ramped also has UK Welbilt offer, ranty and reassurance war parts its of extending as well As mind. of peace days operational 365 further a with operators UK vides pro extension warranty this models, Crem and Merrychef Convotherm, selected with Available warranty. parts two-year complimentary of its extension the announced Welbilt has UK WARRANTY EXTENSION UK WELBILT welbilt.uk - -

- -

57 / Buyers’ Guide NEW YEAR, NEW LOCKDOWN

KATE NICHOLLS, CHIEF EXECUTIVE OF UKHOSPITALITY, LOOKS AT HOW THE COVID-19 VACCINE ROLLOUT COULD BENEFIT FROM THE INDUSTRY’S INVOLVEMENT

he year was only four days old when the branching out into towns and villages from the prime minister and Scottish first minister north of Scotland down to the south of England, T announced new lockdowns in England and and from the west coast of Wales to East Anglia. If Scotland, respectively. Throughout the tail end the government wants to undertake a mass rollout of 2020, many of us looked optimistically towards of the vaccine, then who better to help them than us? OPINION the New Year as a chance to start afresh. Lots of Restaurants, hotels, pubs, conference centres and conversations seemed to end with a variation on a wedding venues can provide ideal locations for the Kate Nicholls theme: “at least next year will be better” or “it can’t mass vaccination scheme that so many people are be any worse!” Sadly, but perhaps not surprisingly, eagerly awaiting. the optimism of the New Year has given way to We have already made that point to the govern- familiar doom and gloom at the first chance. ment and we hope they will take advantage of the

[email protected] The reality is that we still appear to be a long spaces we can make available. It would be a fantastic way from returning to normality. We all hoped that way to repay the government’s support and a great 2021 would see businesses trading their way back way to remind the entire country how integral our into health and the sector spearheading an eco- businesses are to communities. I have already been nomic recovery. It is looking increasingly like the encouraged by the number of businesses which first few months of the year, at the very least, are have already come forward to offer their support.

going to be an exercise in endurance and survival. The New Year has not really brought with it the There is reason to be hopeful though, and sense of optimism that we had hoped. The prov- that comes primarily in the shape of vaccines that enance of the phrase: ‘The darkest hour is just are already being rolled out – both a literal and before the dawn’ seems to have been lost over the figurative tonic for the country. years, although it is possibly attributable to 17th This is an area in which hospitality can Century historian Thomas Fuller. Whoever said help hugely. Businesses in our sector are it first, and it has been repeated over the years by sitting on well-ventilated, accessible, safe luminaries like Florence Welch and Gotham City’s properties in every single region of the UK. We have Harvey Dent, the sentiment rings true. Good times an extensive, refrigerated supply chain network will return, even if they seem as far away as ever. / 58 / OPINION

dineoutmagazine.co.uk / @dineoutmagazine