Birmingham
Coverage highlights hospitality and foodservice developments across Birmingham, with a focus on key districts such as the Jewellery Quarter, Digbeth, Colmore Row, and Brindleyplace. Reporting includes restaurant and bar openings, independent operator growth, regional investment, and evolving consumer demand. Insight is tailored for businesses tracking urban regeneration, high street performance, and dining trends in one of the UK’s most diverse and economically active cities.
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May- 2023 -23 MayRestaurants
Burger and Sauce to open new site in Wolverhampton
Burger and Sauce has announced the opening of its new site in Wolverhampton town centre this week. Saadiya Nawaz will run the restaurant with the help of around 20 new full and part time staff. Nawaz, who has a degree in law, is currently pursuing her Masters Degree in Law…
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17 MayNews
Papa Johns unveils Manchester, Wrexham and Birmingham refurbs
American pizza restaurant chain Papa Johns is going to deliver a fresh new look for its stores in Manchester Central, Manchester Fallowfield, Wrexham and Birmingham Central, which have all recently re-opened under new management. Amit Pancholi, director of business development at Papa Johns, said that to celebrate the new franchised…
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17 MayPubs and Bars
The Felin Fach Griffin appoints new head chef
Eat Drink Sleep, a small group of family-owned inns has announced the appointment of Gwenann Davies to the role of head chef at its original pub with rooms in the Brecon Beacons, The Felin Fach Griffin. Davies, formerly in a senior role at the Tom Kerridge group, replaces Nick Evans,…
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16 MayRestaurants
Wingstop to open first site in Wales
Wingstop has announced the launch of its first site in Wales, at Brewery Quarter, Cardiff, on 29 May, making this Wingstop’s 33rd site in the UK and creating 66 new jobs with the opening. The new restaurant has also partnered with local DJ’s and up-and-coming artists offering them the platform…
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Apr- 2023 -27 AprilRestaurants
Rudy’s to open third site in Birmingham this July
Rudy’s Pizza Napoletana has announced it is due to open in Harborne, Birmingham, in the former Hawkshead bar at 77 High Street this July. The Neapolitan pizza restaurant first opened in Ancoats in 2015 and has since opened more sites, with the Harborne location soon to be its third location…
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24 AprilVenues & Properties
Roxy Ball Room to open Leicester site in June
Roxy Leisure have announced that its competitive gaming concept, Roxy Ball Room, will be opening in Humberstone Gate, Leicester, this coming June. The latest Roxy Ball Room will feature a range of activities including ten pin bowling, ice-free curling, batting cages, three karaoke rooms, shuffleboard, American pool, deck shuffle, ping…
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19 AprilEducation
My Lahore launches chef academy
British Asian restaurant My Lahore has launched a new chef academy in partnership with Bradford College. The My Lahore Academy will specialise in British Asian cuisine and will shortly be enrolling its first class of adult students who will start the new programme in September. Fifteen students will learn fusion…
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12 AprilPeople
Dan Lee announces semi-permanent residency at Hockley Social Club
Dan Lee, the winner of MasterChef: The Professionals, has announced a semi-permanent residency at Hockley Social Club that will launch on 1 June and run until 1 October. Lee, who has been described by Michelin-star celebrity chef Marcus Wareign as “a star in the making”, will serve a menu that…
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4 AprilNews
Burger & Sauce to open new sites in the Midlands, Liverpool and Sheffield
Restaurant chain Burger and Sauce has recently signed five new franchisees to open restaurants in the Midlands, Liverpool and Sheffield before the end of the year. Originally set up during the pandemic, the chain quickly became popular with its first restaurant turning over £1.5m in the first year. The brand…
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3 AprilFeatures
All About the Cooks vs delivery apps
Can you tell me about the history of All About the Cooks and how did you come up with the concept? My background is in marketing and advertising, and after having children, I worked as a consultant. Eating real meals prepared by real people rather than factory-produced goods has always…
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