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Catering Finance

Downey’s chippy finances full fit-out with Johnson Reed

Downey’s was established in 2011, when the family opened their first shop in Seaham. The family-run business has expanded as a result of its success and now occupies more sites along the coastal seafront, with a second shop in Seaham and one in Roker, Sunderland. The original Seaham site recently underwent a significant expansion, and Director, Glen Downey, approached Johnson Reed for assistance with fit-out and frying range costs. Read More

London’s Pretty Sweet upscales its operation

Pretty Sweet is a high-end patisserie catering service, set up by the invincible pastry partnership Claire Clark (MBE MOGB) and Sarah Crouchman. The duo identified a gap in the market for luxury, high quality and bespoke patisserie, and opened a base in London to host their operation in 2013. The business has since grown to extraordinary lengths, with larger additional premises required to accommodate growing demand.Read More

The White Lodge reopens in Attleborough

Dating back to the 15th century, The White Lodge originally stood as a coaching inn for travellers and their horses on the commute between Norwich and London. The Grade II building was passed through various owners before eventually closing in 2014, in need of some desperate renovation and TLC. Keen to restore the unique building to its prime condition, Enterprise Inns approached Grahame and Victoria MacDonald to become The White Lodge’s new proprietors. Read More

New frying range for Arbroath’s Round O Chip Shop

Although The Round O is a relatively new venture for Stuart and Lindsay, the couple are certainly no strangers to the chippy trade. In 1988, Stuart followed in family footsteps, and purchased the North Street Chip Shop in Forfar. He later became Scottish Regional Director of the NFFF (National Federation of Fish Friers), and runs several of their initiatives in his business. Before the grand re-opening of the Round O in April, the shop underwent a three-week refurbishment and modernisation process. Read More

Belpassi Bros open their first restaurant in Tooting

L&L Bros Ltd was established in 2013, when the brothers embarked on a long life-changing trip across Northern and Central Italy to discover the food of their homeland. It was there that they mastered the art of making the perfect meatball, and experienced flawless Italian hospitality. The duo returned to the UK with the intention of opening their own business, keeping their new skills and values at the core of their practice.Read More

Commercial Kitchen Show 2016

This week saw the very first trade expo specifically dedicated to the commercial kitchen industry; The Commercial Kitchen Show, supported by CEDA. The brilliant new event was hosted at Birmingham’s NEC, attracting 80 different exhibitors and hundreds of visitors. We sent Mark, Ian and David along to see what all the fuss was about…

The event had an incredible seminar programme, kicking off on Tuesday morning with an incredible panel of industry experts, discussing the real factors responsible for driving up the costs of the kitchen, and offering best practice tips to combat the hidden expense. The debate was followed by seminars from a range of different roles within the sector, including speakers Clare Nicholls (Editor of Catering Insight), Matt Rowlands (Director at CEDA), Peter Woods (Exec Head Chef of London’s Corinthia) and many, many more.Read More

New Lease of Life for Hawk Green’s Crown Pub

The decline of the traditional pub is a growing concern for many operators in the industry, after The British Beer and Pub Association revealed last year that up to 29 pubs close every week in the UK. The BBPA attributed this decline to high beer tax, competition from supermarkets selling cheaper alcohol, and an ever-changing demographic.

The Crown in Hawk Green is just one example of how a pub has successfully adapted to survive and thrive in these circumstances. Operators, Simon and Claire Hood, took a new direction with their business, venturing down the gastro-pub route to reinstate great quality food and drink at the heart of the trade.Read More

The Rise and Rise of My Cookie Dough

Chocolate and Peanut Butter and Banoffee are just two of the mouth-watering recipes available from My Cookie Dough. The new chain of kiosks currently have bases in large shopping centres across the UK; Cardiff St. David’s, Birmingham’s Bullring and most recently, Leeds’ Trinity. If the menu of weird and wonderful creations doesn’t tempt you on your shopping spree then the smells of the freshly-baked dough will!

Cardiff’s kiosk in St. David’s shopping centre has recently just celebrated its first birthday, and despite opening up two more sites within the year, plans to expand the empire don’t stop there.  My Cookie Dough has received interest from other shopping centres in the UK, in London, Manchester and Glasgow- and no wonder! Across all three existing sites, My Cookie Dough has sold a total of 70,000 dough recipes alone since opening.Read More

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