Bruce Gillingham Pollard are delighted to announce the recruitment of Jamie Orme, who will be joining the business in June 2020

Tracey Pollard

Jamie has worked for many years on behalf of both Landlords & Tenants advising on Tenant mix strategy and portfolio management.

With over 11 year experience in the property industry, Jamie has represented some of the biggest retail brands in the UK including; Jigsaw, Ted Baker, Teds Grooming Room, Fred Perry, Anya Hindmarch, Whistles and Reiss. He also acted on behalf of Granger & Co. for their first London restaurant and boutique members fitness club Bodyism for their first London club.

With an in-depth understanding of Tenant mix and strategy, Jamie has also worked with a number of Landlords, both independents and institutional – such as The Portobello Group, Cain International and Shaftesbury PLC.

“After 11 years at Orme Property, I’m delighted to be joining the team at Bruce Gillingham Pollard. I’ve loved my time at Orme Property and the opportunity to help grow BGP’s Tenant representation team is hugely exciting to me”.

Tracey Pollard, Managing Director of Bruce Gillingham Pollard says “ We have been keen to build the retail element of our tenant representation business for some time, so we are really excited about Jamie joining the team. His experience of working with both Landlords and tenants throughout London,  provides a valuable insight into the market, which is particular valuable at a time when our clients are seeking both knowledge and experience from their advisors”.

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…

BGP appointed on Edinburgh St James

by Rosie Higgins

We have been appointed to the leasing team for Edinburgh St James, the £1bn mixed-use development in the city centre. We will be acting jointly on the scheme with existing agents P-Three, Culverwell and CWM.

Located in the east end of the city, the development is one of the UK’s largest and most significant regeneration projects. Redevelopment commenced in October 2016 with demolition of the original St James shopping centre. Phase one, which includes all of the retail and leisure provision is due to open in 2020.

Upon completion, the scheme will comprise a 1.7 million sq ft ‘urban resort’ of which 850,000 sq ft is retail and leisure space. The development will be anchored by John Lewis, a multi-screen cinema, a 4 Star apart hotel for Roomzzz and W Edinburgh. The scheme will represent 21% of Edinburgh’s retail offer once open.

Head of National Leasing, Victoria Broadhead comments:

“We are delighted to be working with Nuveen on the leasing of this landmark scheme, particularly at this important juncture with just one year to go until the opening of Phase One. Nuveen’s visionary approach to creating a truly mixed-use development represents a tremendous addition to the retail and leisure offer for this great city. We are excited to get started on discussions with the high-quality operators that such a world-class scheme is likely to attract.”

For more information, please contact Victoria Broadhead.

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

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…

The Hut at Colwell Bay, Isle of Wight

A simple beach restaurant with fresh seafood and views across the bay
by Tracey Pollard

High quality, British seafront restaurants are growing in popularity and notoriety and over the last few years we have written about Harry’s Shack in Portstewart and South Milton Sands in Devon. It is easy to see the appeal: these are simple, beach venues serving fresh and seasonal ingredients with views across beautiful beaches. The Hut at Colwell Bay in Freshwater, Isle of Wight is no different.

We were lucky enough to visit The Hut on a beautiful sunny day. Even our arrival was glorious, arriving by boat before being picked up by one of The Hut’s tenders and transported to shore.

The restaurant opened in 2013. The interiors are ‘beach hut chic’: stylish although still casual enough to be flip flop friendly. However, it is the stunning sea view which is the real star, and two levels of terraces mean everyone is guaranteed a view. And inevitably, because it is England after all, there is the electric roof ensuring the restaurant runs all year, whatever the weather!

It is no surprise that the location means the menu is focused on the wonderful local seafood and there must be something in the sea air as well as the water, because the atmosphere is fun and buzzing.

This is a restaurant all about experience, prefect setting, fantastic views and exceptional service throughout our sitting, despite the fact we were a loud and rowdy group of 10! They even offered a collection of sun hats to those sitting in the full sun. It may have only been a long lunch, but it was long enough to feel like we had escaped our normal world for a mini holiday.

Amazónico, Madrid

Excellent Jazz and Hangout for Madrid's Glitterati

by Nigel Gillingham

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…

Chin Chin, Melbourne

The most successful restaurant Melbourne has ever seen
by Sophie Moorcroft

The next stop on our Australian adventure took us to Melbourne and we were lucky enough to be recommended Chin Chin, a true Asian inspired restaurant located on the iconic Flinders Lane in the heart of the city.  Since it opened in mid 2011 it has been named the most successful restaurant Melbourne has ever seen, and the buzz since the opening has only intensified to make it a local staple as well as a tourist hot spot.

The executive chef Ben Cooper has been part of the Lucas Group for the last seven years, and has worked in London’s Nobu, Nahm, Bluebird and Pharmacy before moving to Melbourne.

The menu range is testament to Ben’s knowledge of Asian flavours and the exquisite menu showcases this, from the pad seuw of braised wagyu beef to sticky tamarind chilli duck salad there is something for everyone.

But the food is not the only reason you visit. The atmosphere as a whole is immersive. One of Australia’s most respected DJs has created playlists and the walls are covered with art from both established and emerging artists.

It is a walk in only policy unless you are lucky enough to have 10 friends. We had a two hour wait which we were told is standard even for a seemingly ‘quiet’ Tuesday night!  I would suggest you put your name down and pass the time with a trip to GOGO’s bar that sits directly underneath. Refined yet edgy, the cocktail menu highlights South East Asian ingredients.

My advice? Get there early and be prepared to wait…and wait, as it really is a Melbourne must try!

Stack, Newcastle

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

by Victoria Broadhead

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…

Sprout & Co., Dublin

Eat as nature intended in the Irish capital
by Victoria Broadhead

On a recent visit to Dublin, I came across this little gem of restaurant and was totally blown away.  Set up by the Kirwin brothers, who are behind the Sprout juice business, they now have 6 restaurants across Dublin and Meath and a farm in Rathcoffey, Co. Kildare (about 30 km away).

Offering substantial sustainability, they offer organic salad bowls which are made up from leaves grown on their farm.  Because of this they can only offer seasonal leaves, which are local and this is then paired up with protein and grains etc in store.

Wherever possible, all meat is also local and organic, as well as other ingredients like beetroot and eggs, although, as the chap behind the counter told me, they are yet to find an organic avocado grower in Ireland!

But other than this, they are doing a great job.  In keeping with the current “wholesome over clean eating” trend, plus the demands of generation X for authenticity, this is a business that is sure to fly. By the time I left, a lunchtime queue was forming and it was already out of the door.

This is not surprising when you see the delicious menu, comprising of delights such as Paprika or Satay chicken, Tamari spiced Hoisin Mushrooms, baked falafel and Japanese salmon. All gloriously organic and as local as possible.

I wouldn’t be surprised if we see either more organic farmers branching out into restaurant operations, or restaurant operators acquiring farms.  Either way, if Sprout & Co are anything to go by, I think we will be seeing more of this style of operator.

IKEA, Greenwich

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

by Andrew Gibson

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…

Teatulia, Covent Garden

As oasis of calm in the heart of Covent Garden
by Amy Finlayson

Dry January is never fun, but this year the gloom was brightened with a visit to Teatulia, Covent Garden’s striking new tea-shop, recently opened on Neal Street.

Offering a good selection of 100% organic, single-origin tea, Teatulia takes its name from Tetulia, the region of north Bangladesh where the tea is grown.  They have their own garden where the tea is grown and harvested by hand, using only natural pesticides such as Neem leaf.

The tea-shop itself is calm, bright, characterful and a lovely place to relax and unwind and forget you are in hectic Covent Garden.  We were really impressed by the attention to detail that had gone into the design (best described as a modern, colonial look) and the knowledgeable, friendly staff.  Of the 8 teas available, we tried Jasmine Green and Lemon Grass but there was also a good selection of cocktails, mocktails (all tea-based) and a library stocked with literary offerings from some of the world’s leading creative thinkers – perfect for that half an hour get away from the busy city streets!

And, if you enjoy your tea so much you want to have it at home, Teatulia also sell their fresh-leaf teas in beautiful quirky tins either in store or online, so if you can’t make it into town, you can create your own mini oasis of calm at home.


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

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…

Impossible Meat, Los Angeles

Is this the future for sustainable meat?

by Nick Garston

It’s hard to ignore the meat free movement and it’s no surprise that LA, the land of the smoothie and yoga leggings, is leading the way.  Impossible “meat” has been not so quietly conquering the US food industry and is now waging a full blown war on all things meaty.…


Founder and Managing Director, Andrew Macleod
interviewed by Emily Spencer

Founded by Andrew Macleod to fulfil his lifetime dream of opening the best pasta restaurant outside Italy. Emilia’s is an immersive, authentic Italian experience.

Where did the idea behind Emilia’s come from, and what are the key factors that have set it apart from other Italian restaurants in the competitive London restaurant scene?

I grew up on pasta, born of the millennial generation for whom pasta was an everyday item. Family trips to Italy further inspired my interest in this simple yet complex staple. I came to appreciate the level of craft involved in creating this delicious and aesthetically pleasing food. You don’t see potatoes, rice or bread created in the multitude of fun shapes you’ll find pasta. At Emilia’s we are passionate about how pasta is made lovingly by hand.

Emilia’s pasta is made by hand each morning. Do you believe it’s the freshness and handmade element which is has garnered such a loyal following of customers?

Making pasta is a craft. No two pasta makers create exactly the same pasta hence why it is still considered a craft – simple variations in the process make for a completely different flavour profile. We think our balance of ingredients, quality of those ingredients and the care that we put into creating the wonderful shapes is what sets Emilias apart from other pasta restaurants and has led to such a dedicated following.

In recent years, some might think pasta has lost its appeal due to the popularity of clean eating / low carb diets.  Has this been the case and if so how did you overcome it? Were you able to dispel the myth that pasta is unhealthy?

People are getting wiser about food nutrition. Our hand-crafted pasta is made from semolina and water or semolina and eggs – this is a nutritious combination and when joined with the addition of a good protein such as our grass-fed organic pasture certified beef and lamb from a small farm just outside Bristol, you have a healthy satiating meal which, most importantly, is delicious.

What have been the main contributing factors to Emilia’s success?

Hard work, honesty, an obsessive attention to detail. But most important of all is a true love of food but especially the craft side of pasta and Italian cooking.

You have a chef’s table at your restaurant and intend to offer masterclasses. How important do you think it is for customers to fully engage in their food and the experience as well as the consumption?

Fully engaging customers in their food experience is hugely important to me. Firstly, we want to be honest with our guests and the chef’s counter seats allow everyone to see how everything is made. Experiencing this ‘pasta journey’ from start to finish is very important to getting maximum enjoyment from your dish. I believe we eat with all our senses – it’s an immersive experience.

Pasta masterclasses are another way of amplifying the Emilia’s experience. I believe that in this generation of technology and social media we are becoming more and more experience driven, as opposed to materialistically driven and we are trying to be at the forefront of that. We are very excited to be launching our masterclasses at the start of 2019, shortly after the launch of our second restaurant. Our aim is to pass on the craft we’ve learned about pasta making to the next generation of pasta lovers.

The brand is relatively new, with its second anniversary in January 2019, where do you hope Emilia’s will be in 5 years’ time?

I don’t think that far ahead! I take each day and each pasta shape at a time! I really want us to be recognised as the best and most engaging pasta restaurant in operation. We plan to open a second site in 2019 in Aldgate and my focus will simply be to bring our unique crafted pasta to a wider audience.

What have customers told you they’ve most enjoyed about their experience at Emilia’s?

All our guests have different things they love about their experience at Emilia’s. Some like our youthful casualness and positive energy – we enjoy what we do! The dining experience has received many plaudits because we have a lovely balance between flavour, density, freshness and lightness.

If you could start Emilia’s all over again, what would be the one piece of advice you would give yourself?

Never lose sight of your passion and the reason why you’re sacrificing so much personally in order to pursue the dream. Make sure you envelope yourself with a talented and experienced team to help through the difficult times.

What other new restaurant brands are you most excited about and why?

One of my favourite restaurants is Lure Fish Kitchen situated in North London. Their sustainably sourced fresh fish is incredible, and the head chef never leaves the kitchen! They really care about the quality of their produce, where it’s sourced from and the whole journey from the sea to your plate. Would be nice to see them open another restaurant somewhere closer to home as you can eat amazing fresh fish there for under £25 per person.

What are the current trends in the marketplace and do you see this changing anytime soon?

My generation care about the environment and animal welfare. I see vegetarianism and veganism continuing to grow. There is also a disenchantment with restaurant chains which are seen increasingly as bland and dull, so I see more quality specialist independents with keen price points.

Stella McCartney, Bond Street

Stella brings a breath of fresh air and personality to Bond Street

by Zoe Schoon

I’ve always been a great admirer of Stella McCartney (mainly for her ethical values and compassion for animals) so when she opened her new flagship store in Bond Street, which is meant to be reflection of these things and more, I was keen to take look. Armed with my 5 year old…

Benamôr, Lisbon

One of Portugal's oldest and most beloved beauty brands

by Millie Edwards

As a company we are forever seeking out the latest trends, innovation and unique concepts which we can take inspiration from, this we partly achieve through regularly visiting other cities and countries around the world.  Most recently, our travels took us to Lisbon; Portugal’s coastal capital and one of the…

LX Factory, Lisbon

An authentic regeneration of a post-industrial area

by Tracey Pollard

Bruce Gillingham Pollard recently took a break from the office to explore Lisbon, Portugal’s ‘City of light’.  In the wake of Portugal’s economic recession, Lisbon has emerged an avant-garde, cultural hub of restless creativity, its ancient foundations reinvigorated with a vibrant, youthful energy.  Nowhere does this new Lisbon synchronize so…