Investment
Our coverage tracks financial activity shaping the UK foodservice and hospitality sector, from venture capital and private equity backing to corporate acquisitions, refinancing deals, and growth funding. Our reporting is focused on the operators, brands, and concepts attracting capital, and what that means for the wider industry. Whether you’re a restaurant group seeking funding, a pub chain monitoring market valuations, or a catering contractor analysing competitor growth, our investment coverage delivers intelligence that helps business leaders understand where money is flowing, and why. Expect deep dives, expert commentary, and deal-by-deal context, all tailored to the foodservice trade.
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Apr- 2023 -26 AprilPubs and Bars
Star Pubs and Bars aims for net-zero pub estate by 2040
Heineken-owned Star Pubs and Bars has announced its plans to decarbonise its estate of 2,400 pubs by 2040 in a phased approach. According to Star Pubs and Bars, the company will first focus on achieving net zero in its 145 Just Add Talent managed operator pubs, making up its scope…
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25 AprilNews
Greene King urges government to protect pubs ahead of coronation
Four in five Brits believe pubs are important for local communities, according to new research by Greene King. Greene King’s report comes ahead of the King’s coronation and looks at the role pubs play in local communities, their social and economic impact, and how they have evolved with society since…
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24 AprilNews
Brighton Pier Group revenues hit £59m post-Covid
The Brighton Pier Group recently reported revenues of £58.9m for the 18 months ending 25 December 2022. The majority of the revenues came from the group’s pier division, which accumulated a total of £25.3m, compared to £9.6m in 2021. The results also show the business has rebounded strongly, especially by…
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18 AprilRestaurants
Atis to open fifth location in London Bridge this May
Salad and bowl bar Atis has announced the opening of its fifth location in London Bridge this May in the new Borough Yards development, with a sixth opening also in the works. The announcement comes as, since opening its flagship venue in October 2019, the chain has been successful in…
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13 AprilFeatures
Simon King: ‘I feel like I’ve got the best job in the world’
Can you tell us about your experience within hospitality? I’ve been in the industry since I was a teenager, so really my entire life. At the very beginning, I worked in country house hotels. After my A-levels, I studied Hospitality Management in Devon and then went to London in the…
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12 AprilRestaurants
28 Market Place to close after three years of trading
Somerset restaurant, 28 Market Place, has recently announced its closure after opening three years ago. The 26-cover restaurant was founded thanks to an investment from Horatio’s Investments, whose founder is a Somerset-born entrepreneur with a passion for investing in businesses that enhance the local area. The location was initially restored…
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11 AprilFeatures
The craft ramen eatery with an OnlyFans account: Q&A with owner Ross Mackenzie
How did you know that it was time to launch Send Noods? My business partner Vinny Yu came up with the concept, he showed me his idea and the branding and I told him ‘Okay, I’ll show you some ramen shops around Manchester’. So, we started going out for lunch…
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5 AprilNews
The Crown at Chislehurst reopens after £1.4m refurb
The Crown at Chislehurst has reopened its doors following a £1.4m transformation by independent family brewer and pub company Shepherd Neame. Set in the London Borough of Bromley, the pub, which dates back to 1874, has undergone a major 12-week renovation to retain its “unique character while introducing a contemporary…
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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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3 AprilFeatures
Adebola Adeshina: ‘If I wouldn’t eat it, why would I serve it?’
Can you tell me about your journey as chef patron at Chubby Castor? So it all started happening in 2017 when I was looking for a site, my agent called me and said he had a place for me in a village called Castor. So I went there and met…
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