Friday five: the week's top hospitality stories
- Taiwanese restaurant brand Bao is closing its Fitzrovia restaurant after nearly seven years. Writing on its Instagram page the Taiwanese restaurant, founded by Erchen Chang and brother and sister Shing Tat and Wai Ting Chung, announced it would close at the end of the year. The trio opened their second Bao restaurant in 2016 following on from the success of their Original Bao Bar in Hackney and their first permanent restaurant, which opened in Soho in April 2015.
- Ferdinand ‘Budgie’ Montoya is relocating his Filipino restaurant Sarap to Soho’s Kingly Court next year. The chef is launching a crowdfund to open the new restaurant, which will seat 45 diners in the main dining room as well as six people on bar stools.
- Michelin-starred Manchester restaurant Mana and Salt Bae’s Nusr-Et steak restaurant in London have been targeted by climate justice movement Animal Rebellion. According to Animal Rebellion, arrests were made at Mana on Saturday (December 3) evening after 16 protestors occupied tables reserved for customers. On the same night, videos emerged of staff at Nusr-Et carrying one of the protesters out of the restaurant and placing them on the street outside, although in a tweet Animal Rebellion claimed they were ‘dragged’ out by security staff.
- Sarah Frankland has been promoted from head pastry chef to executive chef at Surrey’s Penny Hill Park. In her new role Frankland will be responsible for all aspects of the Exclusive Collection hotel’s F&B with the exception of the Michelin-starred Latymer restaurant, which is oversee by Steve Smith. This includes Hillfield Restaurant and Bar – the hotel’s ‘hyperlocal’ dining destination – the pastry and bakery team, spa and alfresco dining for Themis and Lily Pond Terrace.
- Aizle chef Stuart Ralston is going into partnership with his group operations director Jade Johnston to launch a third Edinburgh restaurant. Named after the finest grade of flour in Italy that's typically the preferred choice for pasta, Tipo is set for a March launch and will serve small plates with a focus on pasta, charcuterie, cocktails and wines sourced from ‘small, artisanal family-owned wineries’.
