Covent Garden
This covers all our reporting from Covent Garden, a central London destination where hospitality, retail, and tourism intersect. We spotlight restaurant and bar openings, chef residencies, brand activations, and operational strategies from both independents and high-profile groups. With footfall-driven trading dynamics and premium positioning, Covent Garden serves as a strategic reference point for restaurateurs, bar managers, and F&B executives analysing consumer behaviour, site performance, and experiential dining in flagship urban settings.
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May- 2021 -10 MayRestaurants
Trio of new F&B lettings secured at St Christopher’s Place
BMO Commercial Property Trust, managed by pan-European property investment and asset management specialist BMO Real Estate Partners, has completed a trio of new lettings at its St Christopher’s Place central London estate. San Carlo Restaurant Group has now agreed to take 6,000 sq ft of space on a 15 year…
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Apr- 2021 -28 AprilCafes and Coffee Shops
WatchHouse opens seventh and largest site
WatchHouse has announced that it has opened its seventh and largest site, located in central London at St Mary’s Axe. To celebrate the opening, WatchHouse will offer a complimentary coffee to customers of their choosing on Friday 30 April between 9am and 12pm. The rest of 2021 will see the…
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Mar- 2021 -31 MarchPubs and Bars
Adam Handling launches The Loch & The Tyne
Chef Adam Handling has announced the opening of his first venue outside of London, with the launch of Old Windsor’s The Loch and The Tyne. Open seven days a week, the pub and restaurant will also provide luxury bedrooms for overnight guests. Steven Kerr, group executive chef, and Jonny McNeil,…
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Feb- 2021 -5 FebruaryRestaurants
Shake Shack partners with Deliveroo for ‘delivery only’ hub in Cambridge
Fast food restaurant Shake Shack has partnered with Deliveroo to open its first “delivery only” venue in Cambridge. The hub is set to open on 9 February and will operate from 12:00PM to 10:45PM, seven days a week. To celebrate the launch Deliveroo has offered customers free delivery until 14…
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Oct- 2020 -20 OctoberNews
Margot co-founder leaves restaurant
Paulo De Tarso has stepped down from Margot, a Covent Garden restaurant that he co-founded in 2016. The restaurateur was senior maitre D’ at Bar Boulud for six years before he opened the Italian dinery with Nicolas Jaouën, the former manager at La Petite Maison in London. Since its opening,…
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Jul- 2020 -22 JulyRestaurants
Covent Garden owner offers rent relief for embattled tenants
The owner of Covent Garden, Capital and Counties (Capco), has offered to support its tenants through restructured lease agreements. Capco said that for certain tenants which are experiencing short-term cash flow issues, rental agreements will be linked to turnover for the second half of the year in exchange for other…
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2 JulyRestaurants
Shake Shack launches in Brighton through Deliveroo Editions
American burger chain Shake Shack has joined Deliveroo Editions in Brighton. Customers will be able to order meals from Shake Shack, all cooked and prepared at Deliveroo’s purpose built, delivery-only, super kitchen in Brighton. Items on the menu include the brand’s signature ShackBurger, crinkle cut fries and cheese sauce. Shake…
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Jun- 2020 -29 JuneRestaurants
TGI Fridays announces reopening of 66 sites on 6 July
TGI Fridays has announced the reopening of 66 of its UK restaurants on 6 July. The company said it will also reveal a “fresh new brand” which will be showcased at six specially selected restaurants, dubbed ‘Famous at Fridays’, with elements introduced across the rest of the estate. These new…
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8 JuneComment
The coronavirus diaries: The Ascott Limited
Throughout the pandemic we have kept our London properties – Citadines Barbican; Citadines Holborn-Covent Garden; Citadines South Kensington and Citadines Trafalgar Square open to house and support both long-stay guests and the city’s key workers. Of course, we have a duty of care for all of our staff and guests…
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Feb- 2020 -28 FebruaryAdvice
Creating a sustainable journey from field to fork
For many, sustainability, plastic reduction and the journey of fresh produce from field to fork, are areas that spark questions. With increased pressure on chefs, licensees and caterers to reduce the amount of plastic in the supply chain and cut down on food waste, it is important to consider what…
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