About us

Developers Who Have Also Run the Kitchens

The company was set up by a property developer and a former restaurant operations director who had spent years arguing with each other across the table. Their conclusion was that most roadside catering units fail as buildings before they fail as businesses: the entry is awkward for a car towing anything, the yard cannot take a delivery lorry at eleven in the morning, the extraction was value-engineered out, the drive-through lane stacks four cars and the substation cannot support a second fryer bank. All of that is decided at the drawing stage and is expensive to fix afterwards.

We now hold sixty-one units, about half of them owned outright and the rest managed for institutional and private owners. Every one is a purpose-built or converted roadside catering unit with parking, and every one is let to an operator on a full repairing lease with a schedule of condition agreed in writing. We do not operate restaurants ourselves, which keeps the relationship with our tenants straightforward: their success is our rent, and their failure is our vacant building.

Because we specialise, we know the parts of the process that generalist developers get wrong: highways consents for a new access on a fast road, the noise and odour conditions attached to a food-use permission, grease and drainage requirements, gas and electrical capacity for a commercial kitchen, and the licensing that applies when a unit trades after midnight. That knowledge is the reason our schemes reach opening in months rather than years.