Harry Cody-Owen joins BGP as Associate Director in the National Team

By Victoria Broadhead

Bruce Gillingham Pollard are pleased to announce the appointment of Harry Cody-Owen as Associate Director.

Harry has specialised in F&B and Leisure for 6 years and joins from Lunson Mitchenall where he predominantly acted on behalf of Institutional Landlords. Having advised on Lakeside, Festival Place Basingstoke, Chapelfield Norwich, Eldon Square Newcastle and Elephant and Castle, Harry has a strong understanding of this fast moving market. This knowledge is further enhanced by his work with occupier in securing new sites and he brings retained clients Providence Bay, Jungle Mania and The BOK Shop.

Harry will join the National team focusing on the letting of the Hammerson F&B and leisure portfolio, across 6 of Hammerson’s UK sites, including, The Oracle Reading, Cabot Circus Bristol, Highcross Leicester, West Quay Southampton, Victoria Leeds and The Bullring/ Grand Central Birmingham.

Harry comments “We are currently undergoing a correction in the retail market, as shopping habits change and physical retail declines. We need to consider new ways to deliver exciting destinations and I believe my experience in the F&B and the leisure market will help greatly, as this evolving sectors continues to develop, as consumer priorities “the experience.”

Victoria Broadhead, Head of Bruce Gillingham Pollards National team remarks “We are really excited to have Harry joining the team at BGP, his experience and passion echoes BGPs ethos”.

Which came first the shopper or the shop?

Tracey Pollard

Whilst our neighbourhood and national sites seem to be buzzing and operator demand growing, our central London streets remain quiet. Without office workers and tourists, parts of Central London remain half open. This creates the latest decision facing operators; to open or not ? As they ask themselves is there enough footfall…

BGP advise London Metric on £62million acquisition of 5 Waitrose stores

Andrew McGregor

Bruce Gillingham Pollard have advised London Metric PLC on the acquisition of 5 food stores, let to Waitrose, for £62 million. All 5 stores are let on new 20 year leases. The stores range in size from 27,000 sq ft to 43,000 sq ft, located in Keynsham, Malmesbury, Paddock Wood…

Kate Spade Launches at Canary Wharf

Tracey Pollard

Following the gradual re-opening of non essential retailers it was great to see the likes of Kiel’s, Sandro, Bimba & Lola and Maje open in Jubilee Place, Canary Wharf. They have now been joined by Kate Spade, who launched their new store this week with a fantastic collection of bags,…

The Rise of Community Spirit and how Independent Retailers have reacted…

Lucy Cope

“A renewed sense of community is welcomed news for independent businesses, with a growing desire to support local stores in life after lockdown.” (Source: Food Manufacture Online)

The world as we know it has come to a halt and each and every one of us has been forced to adapt to a new way of living following the novel Coronavirus outbreak. Overnight, our homes transformed into an office, school, playground, restaurant, bar and gym – all under one roof. Now with more time on our hands and the once frenetic pace of life behind us, a renewed sense of community spirit has arisen from the ashes.

With news of lock down being relaxed, ‘essential’ and ‘non-essential’ businesses are looking at how they must adapt to the new consumer behaviours and protocols born from the pandemic. In a bid to avoid lengthy supermarket queues and delays from over worked couriers during lock down, a large number of consumers have turned towards smaller, independent retailers on their local high street to purchase their every-day essentials.

In recent years, consumers have recognised the health and environmental benefits of purchasing locally sourced produce,  with a growing trend towards sustainable and seasonal food production. The onset of the pandemic has reinforced this desire to ‘live well’; subsequently bolstering the movement towards supporting local ‘essential’ retailers, such as high-street butchers, bakers and grocers who have offered their fresh products and bespoke services throughout the crisis.

A recent survey from Barclaycard supports the above, with statistics showing an increase of 37.5% in greengrocer and bakery sales in April 2020, with more than half of Britons stating the pandemic as the reason for the upsurge.

Convenience is King

With companies now opting for flexible remote working, the office – as we know it – is unlikely to return anytime soon. The busy shopping hubs once utilised on our lunch break will continue to be replaced with the local amenities of our neighbourhood. Cycling and walking have also become the preferred modes of transport for most, reinforcing convenience as a new key component in purchasing behaviour.

The rising popularity of the hyperlocal social media network ‘Nextdoor’ is another example of the increased desire to connect with one’s local community. The community network and hub for neighbourly services connects households by postcode and currently serves 250 neighbourhoods in the UK. Although the app has existed for a number of years there has been an 80% surge in daily members during February and March this year.

A further example of community support is Grosvenor’s Mayfair and Belgravia Community Fund which was set up to provide support to community projects, while encapsulating Grosvenor’s vision to ensure their communities are active, inclusive and integrated. From guitar lessons held in Mercato Metropolitano to the creation of an urban wood in Mayfair, these community projects promote health and wellbeing, encourage community cohesion and togetherness which is imperative during these challenging times.

During lock down, ‘essential’ independent retailers and restauranteurs have quickly launched home delivery services, embraced social media to generate new customers and restructured their business model to survive the pandemic. A few examples of how businesses have risen to the challenge can be found below:

Wild by Tart, a fully immersive neighbourhood restaurant space in Eccleston Yards, quickly tailored their offering in response to the pandemic by delivering food hampers with recipe cards, allowing local customers to create their dishes from home.

The Thai Grocer, a family run restaurant in Earlsfield, and both Story Coffee and the Eclectic Collection, independent coffee shops in Earlsfield and Clapham have transformed their stores into a hybrid-takeaway-come-grocery-store providing essential deli items to their local communities.

The Notting Hill Fish Shop has converted into a superstore, collaborating with other independent brands such as Neal’s Yard Dairy and Natoora to offer locals a one stop destination for essential items – all under the same roof. To meet the surge in demand, they have taken on furloughed chefs as volunteers; helping them stay connected to the industry they love.

As restrictions lift and more retailers reopen, it will be interesting to see how consumer behaviour continues to develop. Will the loyalty these businesses have amassed translate into longer term rewards in the aftermath of Covid-19? We think so.

Design Vintage to open in Tunsgate Quarter

by Rosie Higgins

Design Vintage was founded in 2012 by interior designer, Lisa Brass who established the brand after having difficulty sourcing vintage and Scandinavian products for her clients. Originally from Brighton the brand now trades from a permanent store in Chichester and has had a number of pop-up stores in London. The…

The increasing importance of children on the High Street

It is becoming more and more important to consider uses which cater to children as part of High Street and development leasing.

by Emily Dumbell

Somewhat in contrast to those decrying the ‘demise of the High Street’, it is great to see recently good positivity and leasing activity generated by concepts which are focussed on children and families. In addition to traditional toy and clothes retailers, we are also seeing concepts centred on kids’ entertainment or…

Club Mexicana Taqueria to open at Kingly Court

The brand brings their popular vegan tacos to Soho

by Rosie Higgins

There is a lot to be excited about for 2020, not least the announcement before Christmas that Club Mexicana Taqueria have taken a permanent restaurant in Carnaby’s Kingly Court. Club Mexicana’s mouthwatering tacos are both innovative and moreish and, completely unbelievably, totally vegan. They are a superb example of the…

10 questions landlords should be asking about sustainability

by Tracey Pollard

A recent study by Retail Week revealed that 62% of consumers say it is important to shop with brands with sustainable credentials. With younger generations particularly, and rightfully, gripped by the ‘climate crisis’, this proportion is only set to increase. Accordingly, if landlords wish to ensure their retail destinations remain relevant to consumers, attention to sustainability is integral to future-proofing.

In simple terms, a brand with strong sustainability credibility is likely to become the strong covenant of the future. However, whilst brands are very good at telling us the stories they want you to hear, making tokenistic efforts at reducing packaging for example; establishing how sustainable they genuinely are remains a challenge. So, what questions can landlords be asking when meeting prospective occupiers?

  1. Where is production?
    If goods are imported, do they have certificates on fair-trade practice? Whether ensuring fair wages are paid, or ingredients are purchased ethically from third party sources, this standard encompasses a range of sustainability efforts.
  2. How are products packaged?
    Retailers should have recyclable, biodegradable packaging or, better still, none at all. Lush are at the forefront of this: nearly half their products can be taken home with no packaging. They save 6m plastic bottles globally just through selling shampoo in bars.
  3. How transparent is the supply chain?
    How strong are their relationships with suppliers, particularly if they source product overseas? Can they demonstrate their suppliers uphold the same standards they purport to?
  4. What about the shop fit?
    There are many innovations in sustainable shop fit. The Body Shop’s new fit out includes worktop surfaces made from EKOply – a recycled plastic plywood alternative and Fig & Squash at New Street Square uses recycled Corten floor and a recycled plastic installation ceiling to achieve a 95% sustainably sourced fit out. Also ask, how often they plan to refurbishment and what will happen to the surplus fit out? Traditional redecoration covenants may need to be reconsidered.
  5. What materials are used in clothes production?
    Are the materials used organic, biodegradable, virgin or ethical? Do they use processing chemicals, bleaches, or dyes? Designer brand Stella McCartney has progressively limited materials which contravene their ethical standards including feathers, furs and PVC and instead are using organic cottons, biodegradable shoe soles and recycled polyester.
  6. What happens to unsold product?
    Excessive consumption in the UK led to 300,000 tonnes of waste clothing dumped in landfill last year. Brands like M&S, John Lewis and H&M are great at taking back old clothes but also encouraging repair and reuse. Food waste can be donated to schemes such as ‘FareShare’ or distributed through apps like ‘Too Good To Go’.
  7. What are their cosmetics made from?
    Consumers are increasingly aware of environmental issues from pesticides and agricultural practices. Look for certifications of organic products like Cosmos or Natrue. Ask about their use of palm oil which is contributing to mass deforestation of tropical rainforest and against which there is a growing consumer backlash. Brands sourcing palm oil ethically and sustainably are given the RSPO certification.
  8. How do they refrigerate?
    Natural refrigerants and energy efficient solutions are available. For example, Sainsburys have trialled a CO2 based refrigerant which is derived from waste sugar beet.
  9. Where is food sourced?
    Air freighted food emits up to 30 times more greenhouse gases compared to that shipped by boat. A strong UK- based supply chain with menus that focus on seasonality, allows for the reduction in food miles and an ever- changing offer.
  10. And what else…?
    We anticipate a basic level of sustainable retailing to soon become the norm so brands will need to work harder to stand out in their marketplace and attract customers. Outdoor brand Filson offer water refills in store and Patagonia’s Worn Wear programme allows you to repair, share or recycle your gear. What is your brand doing to drive footfall to their stores through pursuit of the sustainably minded consumer?

Endo at the Rotunda is awarded a Michelin Star

Endo at the Rotunda is a 16-seat restaurant located at the top of the landmark Television Centre, taking its name from the location and the internationally reknown Kazutoshi.

by Rosie Higgins

Karavan, Budapest

Simple food court concept with international cuisine in the Hungarian capital

by Harry Atcherley-Symes

I had a great first trip to Budapest in Hungary this summer and the city really surpassed my expectations. Whilst renown as a historical city and stunning old architecture to boot, the city also has its fair share of fun, vibrant youth culture and nowhere better illustrates this than outdoor…

Brooklyn Farmacy & Soda Fountain, Brooklyn

An original 1920s pharmacy transformed into a neighbourhood gem

by Rosie Higgins

On my recent trip to New York I learned that if Brooklyn were to separate from New York City it would be the fifth largest city in the USA. Whilst remarkable, this makes it all the more shameful that I have never really ‘done’ Brooklyn on previous trips. However, this…

Riley’s Fish Shack, Tynemouth

Two shipping containers make a simple seafood shack at King Edwards Bay

by Evie North

After going back home to Yorkshire for the weekend and deciding what to do, a dog walk was definitely on the cards. To spice it up a little we decided to make the hours’ drive to the seaside in order to visit the award-winning Riley’s Fish Shack, a venture which started…

Mowgli Street Food opens on Church Street, Cardiff

BGP acted on behalf of the landlord, Hermes Investment Management.
by Rosie Higgins

This is Mowgli’s eighth restaurant having opened their first site in 2014 on Bold Street in Liverpool. Since then, former barrister and now TV personality, Nisha Katona has opened in Manchester, Birmingham, Sheffield and Nottingham, with this unit their first site in Wales. The menus are designed to emulate authentic Indian home and street cooking including the iconic tiffin tins. The restaurant has been designed to be fun, yet intimate with trees, bird cages, rope swing seats, exposed brick walls and fairy lights.

Church Street is a pedestrianised thoroughfare which links High Street and St Mary Street in Cardiff which has been redeveloped by the landlord to create a restaurant destination. Mowgli is joining a high-quality line up which includes The Botanist, Pho and Honest Burger with one further letting to be announced in due course.

Victoria Broadhead acted on the letting, and comments:

“Cardiff is such a vibrant city with a large young professional population and a lucrative visitor economy. Mowgli is the perfect occupier for the cosmopolitan Cardiff customer and ideally complements the existing line up. Having focused exclusively on expanding nationally, Mowgli is a great example of the quality operators successfully trading outside of London.”

BGP act jointly on Church Street with Cooke & Arkwright. The tenant was not represented

Amazónico, Madrid

Excellent Jazz and Hangout for Madrid's Glitterati

by Nigel Gillingham

Mercado de San Miguel, Madrid

One of the world's leading gastronomic markets

by Nigel Gillingham

When Mercado de San Miguel first opened its doors 100 years ago, it was as a wholesale food market.  Today, this beautiful old building has become one of the world’s main gastronomic markets and one of Madrid’s treasures.  If you want to get a flavour of every type of food Spain has…

Cargo, Wapping Wharf, Bristol

A container park and hub for small businesses in Bristol

by Victoria Broadhead

Cargo is part of Bristol’s glamorous new Wapping Wharf development.  Whenever I visit my friend in Bristol, it is our go-to destination for lunch and a bit of shopping and is a great example of placemaking. Cargo is a relatively large container park with approximately 35 local businesses operating out…

Sub Cult opens in One New Change

by Rosie Higgins

After much anticipation, Sub Cult are now open at 82 Watling Street, part of Landsec’s One New Change development. To celebrate the opening, free subs were given out to the lucky first 200 customers. The new store is the first permanent site for the brand which was founded five years…


Director, Saaj Kanani
interviewed by Zoe Schoon

Navrtar is the UK’s first free-roam virtual reality and bar experience.

You recently opened in Dicken’s Yard, Ealing. What can people expect from the Navrtar Experience?

Navrtar is the UK’s first free-roam virtual reality and bar experience. The Navrtar experience is the next generation’s version of a social experience, which combines virtual reality alongside a bar. Our main package is broken down into a 30 minute demo and then 30 minutes free-roam where we have a bespoke choice of experiences. Perfect for friends, families and corporates… Navrtar promises to immerse you within a cool virtual world in minutes.

What is a “free roam” gaming experience?

As mentioned before, the term ‘free-roam’ means being able to roam freely in a huge space without the limitation of wires. It caters for group experiences (up to 5) however, it is available for individuals also. This gives customers a real feel of the game and a sense of immersion giving them that feeling of being inside the experience. Again, when you’re able to engage in something like this with other people at the same time with capabilities such as communication, it really makes a huge difference. As tech advances it should entice more people in and take experiences to the next level.

You have entirely 5 star reviews on Trip Advisor! What do people tell you they like most about their visit to Navrtar?

The fact that it is an exciting, fun and unique experience. A lot of the things in and around London offer the same or similar things but with different aesthetics. Navrtar on the other hand not only implements a cool and futuristic theme, but is a next level experience that has not been done before. Customers have said the experience is fun and uncomplicated, meaning it can be experienced by the majority. It is also great to see frequent mentions of how nice and helpful our staff are!

What do you think makes Navrtar so unique?

The fact that it’s something new and something different. It’s an exciting social experience with a futuristic feel that the majority haven’t tried before, and Londoners thrive off new things to do; especially when it’s an experience you can do with friends, families and corporates – it really takes the enjoyment to another level.

E-gaming is a relatively new phenomenon here in the West, (although relatively common in Asia) what do you think are the driving factors behind its success?

The competitiveness and the fact that people are getting into gaming from a young age! Most children and teenagers love gaming and can’t get enough of it as they grow up. I think it’s an easy option in the sense that limited effort is required and it’s there at the switch of a button. With the current level of technology, young people get used to gaming in their spare time. It’s addictive, requires skill, and as there are so many gamers out there, there’s been enough interest and interaction to turn it into a massive industry. It’s something I can see growing more and more especially as the tech is becoming more advanced every year. It’s so realistic and people love the immersion; that’s what engrosses people and the fact that ‘online gaming’ is available gives it that competitive feel. Most people get carried away when it comes to being better or being the best!

This is your first UK centre (in London). Do you have plans to expand to other cities?

We are definitely open to the idea of expanding! London had to be our first location due to the influence it carries. Having Navrtar in other areas across the UK is something we’d consider if the opportunity arose.


Stack, Newcastle

The North East's freshest and up-coming independent eateries, businesses and bars all in one place

by Victoria Broadhead

BGP acquire Anna Haugh’s first restaurant, Myrtle

by Zoe Schoon

Former Bob Bob Ricard and Gordon Ramsey chef Anna Haugh has opened her first restaurant, Myrtle. Her comforting, yet modern European approach with an Irish twist uses only the finest Irish produce. Anna started her passion for cooking in her Dublin based home alongside her mother. Here she developed the basis…

Panzer’s Delicatessen, London

A local anchor breathing new life into the community

by Emily Dumbell

Panzer’s Deli underwent a refurbishment at the end of 2017 and the result is the transformation of a local institution which is once again at the beating heart of St Johns Wood life.  Originally established in 1943, the ailing store was bought by local man David Josephs 3 years ago, and is now firmly…

Vinoteca to open in Paradise

This will be their first site outside London

by Zoe Schoon

Vinoteca has confirmed it has exchanged on a unit at 2 Chamberlain Square, in the Birmingham’s Paradise development. We are proud to have acted on behalf of the landlord on this letting that will add to the company’s existing 5 strong business. Set to open its doors for early Spring…

DoppleGanger, Cambridge

Founder, Alf Fowler
interviewed by Zoe Schoon

You have some excellent reviews. What do you think is the main factor behind your success?

I think it’s about creating an environment where people want to work and enjoy themselves. Our staff are genuinely happy and there’s no “macho” kitchen stuff. I also work hard alongside my staff and I think the team spirit shines through into the restaurant.

What inspired you to start a vegan burger restaurant?

I went vegan for the cookery challenge and stayed with it because the other factors make it even better! Bean burgers weren’t great so I thought I could make something more interesting. You are not constrained by the taste of beef so you can be more creative with what goes in the burgers. The patty is a vehicle of texture to carry more interesting elements in the burger. I’m a designer by trade, so really love the process of designing new recipes. Take our special ketchup for example, we slow-smoke our tomatoes in the oven at 80 degrees. You put smoking chips in the oven and control how much they burn with the fan (you can do this with a commercial oven). Then they sit overnight in the weighted down. I love how recipes evolve. As a designer you’re trained on product; you’re trained to make things obsolete to make things look different – just by the shape of products and the cut of clothes. You’re changing up the trends and making change. In my case, I’m doing it with food.

What do you think of the vegan revolution that is currently circling the globe?

I think it has to happen because of the environment, but I don’t think it’s good to tell people what they can and can’t do. I think eating meat 3 times a day is bad; eating meat 3 times a month is OK. At DoppleGanger we believe we’re having a greater impact with every bite. We don’t want to ram it down people’s throats but I do believe that if we do what we do well we can change the world. If somebody eats 12 burgers a year, and if 3 of those times they came to a DoppleGanger, then that is us having an impact, making change.

What is your best seller? What are your burgers made of?

Well actually, for us, the seasoning is the thing that stands out. The patty is there to chew and add texture and is then seasoned. For example, I use a recipe I found for steak seasoning in one of our burgers, to flavour the patty. People also love the ranch sauce in the Dopple which is made from garlic and herbs, capers, chives, parsley and other bits. We make it by emulsifying soya milk and oil, in the way you make mayonnaise.

What do meat eaters say about your food?

The biggest win for me is meat eaters who say they’ll come back. When we started it was much more heavily veggie-vegans who come in, but now the reputation has built and people are coming because it’s good. Nowhere in the restaurant does it say it’s vegan. We replace the vowel in bacon and cheese (b*con and ch*ese) and changed “duck balls” to “quack balls”. Everything is air fried and we don’t use any fat. Our air-fryer is a brilliant investment because you can literally press a button.

Your menu looks very tasty! What was the inspiration behind your dishes / how did you come up with them?

Every four weeks we change the menu and we do a taste-off. You buy a ticket on Eventbrite and test half of each burger. At our most recent event we tested Ends 2 (“chicken” burnt ends, roasted in dry spice and glazed with sticky sauce, served with coleslaw, pickles and pepper jack cheese) and the Casbah Babaganoush (charred with burnt banana blossom and lemon, and served with oregano and red onion salad and a dukkah with hazelnut, cumin, fennel, and seeds).
I also now have a part time chef who I can bounce ideas off. Its quite difficult to find a good cook; and a good vegan cook even harder.

What other plant-based food brand do you most admire and why?

I’m actually not massively aware of any other brands because I live in bit of a social media hole. As long my customers and my staff are happy, I’m happy. I think people coming into the restaurant and having a good time and telling their mates about it is more important. Word of mouth is the best advertising you can get and so as long as my customers are happy and the restaurant is full, I’m not worried about what else is going on.

Do you have any plans to expand outside Cambridge at the moment? To other cities in the UK?

Yes – Norwich. We may also expand to other towns skirting London. For example, Giggling Squid has opened around 20 restaurants around London, but not actually in London.

What advice would you offer somebody who is thinking of embarking on a similar venture to your own?

Just work hard – it’s a lot of hours. I’ve not had a day off since Christmas. I start at 7 or 8 and finish at 10 or 11. My staff are paid hourly so they make more money and it’s fairer. Vegan cookery is more challenging.

You have to learn a whole new larder and ingredients; you have to make stuff more flavoursome.  I want DoppleGanger to be about good food that coincidentally is good for you.


IKEA, Greenwich

The global brand's latest UK opening sets a new sustainable standard for retail

by Andrew Gibson

“You are 24 years old and you have never been to IKEA?!”, exclaimed my co-workers in disbelief as I pondered over visiting the new Greenwich store.  The embarrassment was reason enough to explore the latest outpost from the Scandinavian homeware stalwart, so it was a bonus to discover the incredibly…

Nike flagship, New York

A digital house of innovation

by Nick Garston

Streetwear has grown at a phenomenal rate. Fuelled by publications like Hypebeast, blogs like Sole Supplier and more recently by high profile brand collaborations, what started with streetwear and music has now gone full fashion, from Kanye to Virgil Abloh, the current Louis Vuitton artistic director. Supreme, the skateboard brand,…

The RealReal, New York

Make Well. Buy Well. Re-Sell.

by Nigel Gillingham

For a fantastic example both social responsibility and sustainability we need look no further than New York’s The RealReal. Situated on Wooster Street in New York’s Soho, CEO Julie Wainwright started the business online from her kitchen table, visiting customers to collect their resale items with a truck. Her website went…

La Maison Plisson, Paris

A concept store in the French capital, entirely dedicated to the pleasure of eating
by Tracey Pollard

On my latest trip to Paris, I was lucky enough to come across Maison Plisson, quite simply the most beautiful general food store I’ve ever found; a fresh and unique celebration of food.  Spread over 5,000 sq ft, on 2 floors, it is a fresh market, a wine cellar, a delicatessen and a restaurant.  There is literally everything any foodie could need or want.  Their mantra is to select all products according to naturalness, seasonality and taste, and this is consistent across grocery and the restaurant.

They also pledge to work only with local producers and are wholly organic. There is a stunning selection colourful fresh fruit and veg, which look like they’ve just been dug up, tomatoes that smell like tomatoes and the veggies aren’t all regular in shape and size. There’s a patisserie, breads, meats, chocolate, wine, cheese, and a fabulous selection of savoury tarts, soups and salads can be taken away. Perfect for a romantic picnic in the Marais district where the store is located.

Freshness is reflected in the interior design, which is light, with beautiful planting and pots on the external terrace echoing its freshness.  Dry Produce is beautifully lined up in uniformed simplicity and stylish packaging means the shelves reflect the most beautiful Instagram larder (I‘ll know I’ve made it in life if I have a larder that looks as stunning as these shelves!) Maison Plisson, please come to London and save our shelves!

allbirds, Covent Garden

London store for the brand making beautifully crafted, natural shoes that will last

by Zoe Schoon

The Coal Office, Kings Cross

Each guest at the Coal Office is witness to an entirely different, engaging experience beyond just eating.

By Dominic Tixerant

FEED, New York

Creating good products that help feed the world

by Rupert Bentley-Smith

Tucked away in Brooklyn’s DUMBO district (Down Under the Manhattan Bridge Overpass in case you’re not a New Yorker) is FEED, a café and shop on a bit of a mission to make more than a dent on world hunger.  Founded by Lauren Bush in 2007, this is the foundation’s…

Purple Dragon

Founder and CEO, Sharai Meyers

interviewed by Nick Garston

Eating well together, exploring the world’s best playroom and giving time back, Purple Dragon is the world’s best family club. You have sites in Chelsea and Putney.  Do you have any plans to extend elsewhere in London, nationally or even internationally? Yes, absolutely!  We’re working on a project in the…

Backyard Cinema

Founder and Creative Director, Dominic Davies

interviewed by Dominic Tixerant

Backyard Cinema was created to provide somewhere cool, where you can watch your favourite films with great food, drinks and friends. What gave you the idea to first screen a film in your back garden? It was a passion project. The very first time was something I organised with my…

1 2 3