Today’s news in brief – 01/04/25

UKH has urged the government to work with the industry amid £3.4bn of new annual costs that have come in today (1 April). Hospitality businesses will now face an additional £1.9bn in wage costs, £1bn of employer NICs and £500m in business rates, as a result of relief being lowered from 75% to 40%. As such, UKH is urging the government to bring forward a plan for hospitality businesses that enables the sector to unlock growth and jobs. This plan would have to set out how the government intends to reduce the sector’s costs and red tape.

Butcombe Group has seen a 31% rise in LFL sales on Mother’s Day (31 March) compared with that of last year. The pub operator’s performance on Mothering Sunday also broke its previous record set on Christmas Day last year. Ongoing development of Butcombe’s external areas was credited with helping increase bar sales by 45% year-on-year on days of strong spring sunshine. About 11 sites, which are part of the Butcombe Boutique Inns collection, achieved “even greater LFL sales growth of 37% on Mother’s Day 2024.  

Catering company Goose and Berry will open its first restaurant, Seventy Five, on 8 April on the second floor of Liberty’s Regent Street location. Launching in-line with Liberty’s 150th anniversary year, the restaurant takes its name from the year it was founded – 1875. The 1,800 sq ft, 84-cover venue will operate seven days a week offering brunch, lunch, afternoon tea, drinks and early suppers, as well as private evening event hire. Head chef Joe Holness, whose background includes Fera at Claridge’s, has crafted a sharing-style menu. 

Open-fire restaurant Emberwood will open a site in Bath in May with reservations starting this week (3 April). The restaurant has been brought to life as part of a multi-million pound restoration of No. 5 Queen Square, an iconic landmark of the city. David Hazell, formerly of Michelin-starred Paco Tapas and Bristol’s Clifton Lido, has been appointed to the role of executive head chef. The menu at Emberwood will look to make the most of local produce, celebrating Somerset and the South West.

Public House Group has appointed chef Sally Abé as The Bull Charlbury’s head of food. Following her departure from The Pem, Abé is set to bring her expertise and passion to the group’s pub in the Cotswolds. Winner of the banquet starter course on the 2025 Great British Menu (Series 20), her career has seen her at the helm of some of London’s most celebrated kitchens, including The Ledbury, Elystan Street, and the Michelin-starred Harwood Arms. She will not only lead the kitchen but also continue to build on the pub’s “farm-to-fork” ethos.