Luxury boutique hotel, Flemings Mayfair, is investing £14 million in refurbishment, due for completion in the first quarter of 2016. Work has already begun on the family-owned, leading SLH (Small Luxury Hotels of the World), which will see 129 bedrooms, suites and apartments renovated, alongside a tea lounge, bar and new restaurant by Michelin-starred chef Shaun Rankin. The … [Read more...]
Bath for Giggling Squid with 8 more in pipeline
Within four weeks of opening in Bristol, Giggling Squid, the high growth family of Thai restaurants, has completed on a new site in Bath. The latest acquisition takes the group’s portfolio to 13 sites. The company, which introduced the “Thai Tapas” dining concept to the UK in 2009, is on a quest to have the UK’s first nationwide string of 70 restaurants within 7 … [Read more...]
Restaurants essential to UK’s high street renaissance
Catering outlets including restaurants are the only category of chain operator to have seen unbroken growth in UK branch numbers over the last seventeen years, according to CBRE, the commercial property and real estate services advisor. 258% increase since 1998 In a landmark study of UK retail, CBRE analysed data supplied by Retail Locations and found that restaurant and … [Read more...]
Rising Star Chef joins The Feathers in Woodstock
The AA four star, two AA rosette Feathers at Woodstock has boosted its team with the appointment of Adam Caisley as Head Chef, who moves from the Wild Rabbit, Kingham, also in Oxfordshire. General Manager, Dominic Bishop is delighted by the appointment “Our restaurant is known to be good, but we are determined to make it truly exceptional. Adam, who quickly established The … [Read more...]
East-end Classic Revival at Tonic & Remedy, Shoreditch
Chef Paul Welburn, Former Head Chef at Michelin-starred Rhodes W1, opens his first restaurant in Shoreditch, Tonic & Remedy, with its official launch on Tuesday 5 May. Tonic & Remedy celebrates many forgotten dishes, including Welburn's creative take on East-end classic, jellied eel: Smoked eel mousse, with jelly and seaweed scones. After working as Head Chef at … [Read more...]