Having learned that these guys are soon to open in London, I felt it necessary to pay them a visit on a recent trip to Madrid – all in the name or research you understand!

Part of the Dogus group, Amazónico opened its doors in the summer of 2016, and has quickly become the beating heart of its neighbourhood, Salamanca in Madrid, drawing in celebrities, socialites and politicians.

A jazz club by night, it cleverly manages to morph from day to night time, providing light lunches and tapas during the day and fabulous cocktails and top quality jazz as the night time kicks in.  Its décor means you literally feel like you’ve entered the jungle!  The food was fantastic: a brilliant fusion of tropical, Asian and Mediterranean cuisine, with a generous input of Brazillian influence, from head chef Sandro Silva.

We went in the evening and the atmosphere was absolutely buzzing.   The cocktails were glorious (the tropical fruits are hand selected each day to ensure freshness), there is a sushi bar headed up by renow Japanese sushi chef Ita-Mae Massanori Miyamoto and I loved the open kitchen where I could see the tandoori and other exquisitely authentic cooking methods going on.

Amazónico is a fantastically put together celebration of some of the worlds most exotic and finest cuisines.  It’s due to open on Berkeley Square in London soon and will only add to the glamourous night time offering already available on the square, which includes Sexy Fish and Annabel’s.

This summer saw the opening of ‘Lost in Brixton’, a ‘hidden’ jungle-themed roof terrace with capacity for 440. This is the fifth venue from Incipio group who are also behind The Prince in West Brompton and the Pergola sites in Paddington and Olympia.

Following a similar winning formula to their other venues, Lost in Brixton features live music, local draft beer and a retractable for the summer evenings. However, unlike their previous venues, the food offer is sourced exclusively through existing traders within Brixton Village and makes use of a bespoke app ‘Tablesnappr’ which enables customers to order food from the market which is then delivered to your table.

We acted for the landlord, Hondo, on their acquisition of Brixton Village last year and continue to advise on the leasing and commercialisation strategy. Please contact Woody Bruce for further information.

ReTuna Mall in Eskilstuna is the world’s first shopping mall where everything is recycled. Revolutionising shopping in a climate-smart way, the shopping mall devoted to selling entirely pre-loved and reusable items.

What was the inspiration behind the mall?

A local politician came up with the idea in response to the EU Waste Plan which stipulates that all countries in the EU must reduce and reuse waste. They took the idea to Government in 2006/7 and in 2012 the decision was made. The job of running the mall was given to our local energy company Eskilstuna Energi & Miljö, which is who I work for.

You opened in August 2015. Since then the idea of the circular economy has become much better known, but what was the reaction back then?

Reactions were positive from the beginning and have been since then. We only had one complaint in the beginning which was that all materials now go to ReTuna and not to local charities. But this has resolved itself now as it related to second hand clothes and we get too many of these to handle anyway! A significant proportion are shared with our local charity shops.

What are your best sellers? What items do you find hardest to sell?

There are no materials that are necessarily harder or easier to sell. We receive literally everything you have in the household. Some customers think we’re expensive as they think we’re a flea market, but our good shops have a loyal following with customers who come every day. We often have dealers looking for something special and this is cool as it’s the circular economy. As time has gone by, ReTuna’s store holders have become a bit wiser about the prices that some items can fetch in the hands of a dealer.

What do you do with items that you cannot resell?

Our store owners dispose of them responsibly, or wherever possible we supply to schools and pre-schools. They get quite a lot of their handicrafts materials from us.

How do you pick your store holders?

Each shop has to have a business plan before they are allowed to establish themselves. We only have one second-hand shop which is a charity and the other shops are more specific. For example, we have one sports equipment/bike store, one for kids, 3 different shops for furniture (each with different colours/types). Stock changes all the time depending on what’s brought in. One month you might find 5, 6 or 7 different clothing brands and another month you might find lots of different furniture brands. Obviously different stuff sells better at different times of year, so for example right now, with the onset of spring, bikes are selling well and people are coming to get bikes repaired.

Do you have any plans to expand and seek further sites?

We don’t but we are an inspiration for other businesses who see us as successful, and see that we can make money being sustainable. I really hope this helps established brands realise that it’s OK to resell their own brands too. A lot of brands in Sweden are now running campaigns where you can leave your old phone and get a new one; they are starting to see that it can pay to be sustainable. I get lots of calls from people all over the globe who have heard of us and are interested in doing something similar in their own countries; calls from India, the US, Australia, Japan, Canada…Sweden has a tradition of recycling, so it’s easy for us to get this movement started.

Can you explain the typical journey of an item that I may bring in to be recycled?

An item is taken to the drop off centre, staff will either come out and help you unload your car or you can go to the recycling centre and sort it in the containers yourself… All items are then taken inside and sorted by our staff. Legally it must be left as “waste”. We then allocate it to appropriate stores – each store has its own depot so we sort items into their depot. The store holders then take the items decide what they will repair, sell or destroy.

What advice would you give somebody setting up a similar venture?

It took a lot of courage because we were being questioned all the time from all sides. One thing I wish we had at ReTuna is a workshop, a space where all our store holders can work together as they repair and sort stuff. It’s hard for them to repair in their shops whilst customers are there and it would be good for there to be somewhere where they can relax while they work.

We read a lot about how wasteful the fashion industry is. Are there any particular brands you admire for their efforts towards sustainability?

The fashion business have a lot to do! More and more fashion brands are opening up about their supply chains but I feel they have a lot of hidden areas and if they had the courage to be transparent, we would have more confidence in them. The brand I most admire in Sweden is Phillippa K as they are trying to be more circular in their operations. The fact is, there is already enough fabric in the world. We don’t need to produce anymore at all. It’s hard to see sustainability in producing more fabric.

What do people tell you that they most enjoy about a visit to your mall?

They love the concept and if you’re a person living in the locality you really feel that you’re part of the business because you leave stuff with us, you then come and buy stuff from us, keep it at home for a bit and then bring it back again. We try to supply schools and encourage them to do their shopping at the mall so as to ensure we profile the up-cycle business as the way forward for future generations.

How do you know that you are reducing waste?

We try to measure the reduced waste in turnover. Since we started we have valued our reduced waste at over 30,000,000 Swedish krona, which is 2,838,494.69 euros / £2,465,212.31 GBP.

www.retuna.se

Just in time for the dark days of December, Richard Caring’s sparkling Brassiere of light is a sumptuous combination of Selfridges and Damien Hirst. What’s not to like? Located on Selfridges’ first floor, opposite St Christopher’s Place, Caring’s latest venture is the epitome of its name with floor to ceiling windows that flood the space with natural light. The elegant, art deco design, created by Martin Brudnizki will make you feel like an extra in an Agatha Christie film, evoking all the glamour and sophistication of the Orient Express.  The central bar is well-placed for sipping cocktails or afternoon tea (which arrives amongst a trail of smoke!) True theatre!

Headed up by chef Emanuel Machado (formerly of Covent Garden’s Balthazar), the menu offers British classics and internationally-inspired dishes.  His signature dish is Spaghetti with lobster but we also highly recommend the Pegasus Pie served with a yuzu coconut cloud for dessert.  The cocktails are equally as eclectic and specially created for the restaurant.  The Queen of Time (an all-English interpretation of a Kir Royale, which takes its name from sculpture that sits over the main entrance) and Est. 1909 (a gin and prosecco cocktail inspired by Selfridges 109th anniversary) were particularly palatable.

However, for the real wow factor, you need to look to the vast double height space in the centre of the restaurant.  Here, in true Selfridges’ style, Damien Hirst’s glorious, 24 ft. crystal encrusted Pegasus soars above your head, with hooves lifted, chasing the stars across the sky.  Every aspect of the restaurant is enjoyable, and once you’ve finished staring at the ceiling and need to focus on the more mundane, the washrooms are equally as impressive!  Perhaps inspired by the 1970s Bond movies, they are  riot of baby pink with marble trimmings galore.  Love them or loathe them they are bound to be an Instagram sensation before the party season is out!

I’m no yogi, but like everybody else, could always do with a bit of peace and quiet.  So on a recent trip to New York, I found myself in Alo Yoga (on the pretext of checking out the clothes, you understand!)

This 15,000 sq ft corner of solace and mindfulness is very well placed amidst the intense chaos of New York City life, and is LA-based Alo Yoga’s first east coast store.  Opening last June, this is their 4th store in the States and, in homage to current trends it provides so much more than just a retail experience.

An all encapsulating brand, each Alo Yoga one-stop-shop offers a fantastic space to share ideas and connect with like-minded individuals over kombucha, organic coffee or even a bite to eat from their 100% organic offering.  So not only are they a clothing/fitness store, they also offer a vast array of classes at their in-store studios, food, drink and perhaps most importantly, space, tranquility and escapism from life’s stresses.

A true social media darling, Alo Yoga started life as a yoga-wear brand and has spring-boarded from an Instagram and YouTube presence, to a real player in US athleisure market.  I was relieved to find stylish yet functional clothing that I could wear at home, on the street, in the gym or indeed at yoga (should I ever go!) and came away with several items.

From sunny and free living California to the busy streets of Manhattan, Alo Yoga is versatile and adaptive, showing the importance of yoga, peace and tranquility in our lives, as well as in the retail market.

After fleeing Syria, Imad was determined to rebuild his life and successful restaurant business in London. Imad’s Kitchen is authentic Syrian cuisine cooked from the heart.

It must have been so hard leaving your home, and successful restaurants in Syria as a result of the war, what does it mean to you to be able to rebuild this in London?

It means getting to face the challenge of building a successful restaurant business again and in that way I am lucky. It’s going to be different in London and it’s not easy but I am quite sure that it will be successful.

How challenging has it been to start your brand in London, and how has the support from companies including UNICEF Next Generation helped?

I received support from Unicef, Appear Here and The Hampstead Kitchen. Volunteer work is not something that typically happens in Syria, but with most of these people the support has been unconditional, and it has shown me how important it is to do volunteer work. It’s something I am planning on doing more of myself. I’ve been working with Oh My Good Nosh on a Syrian ready meal that’s currently being sold in Sainsbury’s, where the profits from sales will go straight to the Syrian border. Also since starting Imad’s Syrian Kitchen I have been supporting four families who are still in Damascus. Over the longer term, I would like to set up my own charity in Damascus and I believe that I have enough energy, luck and strength to do this, and I will have enough to share.

What do you think are the benefits of having a pop-up store for young restaurants?

When I was in Calais I thought I would try to open a small restaurant somewhere outside of London. However, after I arrived at Kings Cross at midnight and walked to Euston I decided that I had bigger dreams. I thought that it would take me until at least 2020 to be able to open a restaurant in London. My plan was to work in a car business and save money until 2020. The pop-up has made things move much more quickly, it gave me the opportunity to build a brand.

How have you found the response to your food, and the story behind the brand?

It’s been amazing. The only complaint I had about the pop-up was that is was super crowded.

Do you find the restaurant industry in London different to that in Syria, and if so how?

Yes, in Syria all you need is a good location, good food…and lots of it. In London it’s more complicated, you have worry about things like social media. Also the small plate concept that is so popular in London doesn’t exist in Damascus.

Where do you see the brand in five years time?

I’d like to open at least three branches. The most important thing is that they all have queues outside!

Where have your biggest influences come from?

Definitely my mother. She was a much better cook than I am, but I’m sure that she would be proud of me.

What areas of London/UK do you find most interesting for the growth of the brand?

Finding the right site can be difficult, so we are looking a a variety of areas in central London. The most important thing is that we find a property in an area where there are people who appreciate delicious food and great hospitality.

What do you think are the key challenges for the restaurant industry today?

Keeping quality at the same level, there can’t be any ups and downs. You can’t afford to have a bad day. This becomes especially tricky when you have more than one site, so it’s important that you get the first site to the point where you don’t have to be there every day before looking to expand.

www.imadssyriankitchen.co.uk

The Swallow Bakery is a handcrafted artisan bakery and cafe, founded by Andrew Thomas who has taken influences from Australia, America and Scandinavia.

You came from a fashion background, why did you choose to open a bakery?

I guess you could have asked the similar question to Irvine Sellar, he built a successful fashion empire and then became a property developer and built the Shard. Some people are happy at doing one thing in life. I have always been interested in new concepts, to be an early adopter of trends and to capitalise on them. I guess you could say I am a serial entrepreneur. I like developing things. Sometimes they work and sometimes they don’t but it makes for an interesting life…

What have been the main contributors to your brands success?

I wanted to bring back the home baked artisan bakery which had almost disappeared from the “high street” due to increasing rents and competition from the large supermarkets. I used to travel to the USA and Europe with other business interests and admired the fact that there were still individually owned bakery shops, particularly in France yet we were allowing our artisan bakeries to fade away.

Due to the recession sites became more affordable and I decided that the time was right to open The Swallow Bakery seven years ago. We then also decided to diversify into Festival catering by converting two American Airstreams and taking the bakery out on the road. We started at Glastonbury and now operate at many events.

The food is beautifully prepared and tastes amazing, how do you ensure consistency as you grow the brand?

You need to be constantly aware of trends and quality. Everyone working in the business needs to understand the standards expected and should not be shy about policing those. It is then a team responsibility to take pride in what is presented to the customer. Inevitably sometimes there will be mistakes but as long as everyone is striving for the best then that is the way forward.

What are your current plans for your company?

Having previously started and grown retail chains I am not interested in doing that in catering. There are some very good chain operators out there but as people become more discerning then they will want more individuality in the eating experience. However, good tasty food does not have to be at Michelin star prices. I feel that there are still food genres that have not yet been fully exploited and I am keen to work on these.

Where do you see the brand being in ten years time?

I don’t see it as a brand, as brand conjures up chain in my mind. I think that a collective is appropriate, a concept where you operate different offers each suited to the location and customer profile.

What future challenges and developments do you foresee in the restaurant industry?

Probably oversupply in some towns and the lack of individuality to inspire the customer. Food is such an emotive element to life, we all need to eat and drink but it is now perhaps one of the prime leisure activities, its more than just fuel for the body, its about experience and social interaction. Recently there have been some interesting and amusing concepts in catering, the blind restaurant for example and I think there was even one where everybody was naked! (I don’t know if the chef got his kit off, could be tricky frying chips!?)

The other challenge could be finding enough talented staff but we will not know how the industry will cope until the outcome of the Brexit negotiations are concluded.

swallowbakerycheltenham.com