Today’s news in brief – 01/11/23

Various Eateries reported revenues of £45.5m for the year ended 1 October, slightly exceeding market expectations, driven by new site openings. Despite battling a challenging macroeconomic environment, train strikes, and unseasonably wet summer weather, the group maintained like-for-like sales. However, Group EBITDA is expected to be a loss of £1.6m. Noci, the Italian pasta concept, performed well, with H2 LFL sales at the first Islington site growing by 23%. Meanwhile, the group’s Coppa Clubs in Bath and Guildford also delivered positive performances.

Searcys has appointed Thomas Piat as the executive chef of its restaurants. Piat brings a wealth of experience from kitchens around the world and is set to contribute his classical and international culinary expertise to Searcys’ growing portfolio of brasseries and Champagne Bars. Piat will lead menu concepts for Searcys’ upcoming openings and has already launched autumn menus for the Searcys Brasserie at St Pancras.

Young’s Pubs has acquired The Crooked Billet in Clapton. The wet-led pub features an expansive garden and is part of Young’s strategy to grow in the capital. Young’s recently acquired four out-of-London pubs, including The Huntsman of Brockenhurst, the White Lion in Tenterden, and the Libertine pub in Westbourne. Young’s operates 231 pubs across the UK, with over 150 in London and within the M25.

CORD by Le Cordon Bleu has appointed Karl O’Dell as its executive chef. O’Dell, a finalist in the 2023 ‘National Chef of the Year’, will lead a team of chefs at the restaurant located on London’s Fleet Street. The team also includes senior sous chef Justine Bordet, junior sous chef Marnix Taghon, restaurant manager Simon Widdison, and assistant restaurant managers Antoine Lebrun and Florent Marianne. O’Dell has previously worked as executive chef at Monarch Theatre and head chef at the Michelin-starred restaurant Texture.