Five years ago French chain Brasserie Blanc was a brand in stasis. But a revamp of the entire estate and a move into the pub sector means it has rediscovered its je ne sais quoi.
Brothers James and Thom Elliot have created a fun-loving restaurant business where the vibes are as important as the food. And the Pizza Pilgrims party has only just begun.
Charlie Carroll has turned the traditional steakhouse model on its head with Flat Iron, his affordable steak restaurant brand. And the secret’s in the name
Piccolino and Bar & Grill owner Individual Restaurant Company has kept a low profile in recent years. But with the remodelling of its estate and a tie-up with an Italian TV chef, it is no longer keeping its qualities to itself.
Former commodities trader Richard Bigg swapped platinum and cooper for jamon Iberico and palo cortado to create Camino, a fun-loving Spanish group that blurs the lines between restaurant and bar.
After an underwhelming start in the UK, in the hands of Handley Amos, Neapolitan pizza chain Rossopomodoro has begun to expand steadily thanks to a menu overhaul and a forward-thinking link-up with John Lewis.
Jamie’s Italian outpaced the branded competition during the downturn. But can one of Britain’s most successful casual dining brands maintain pole position at home as it continues to build its presence overseas?
Two years on from its change in ownership and with a ‘full deck’ of 52 sites, Byron is pushing on to the next stage of growth under its founder Tom Byng.
With their hot sauces in retail, a cookbook under their belts and a sixth site about to launch, Red’s True Barbecue’s James Douglas and Scott Munro are fired up for further growth.
