BGP promotes Nick Halley and Alex Mann to Associate Director
Bruce Gillingham Pollard
are pleased to announce the promotion of Nick Halley
and Alex Mann
to Associate Director. Nick and Alex joined BGP in 2014 and 2015 respectively, both as part of the annual graduate intake and have subsequently risen to become key members of the team.
Nick works within the investment team providing informed advice on sales and purchases. Having previously worked within the leasing team, Nick’s unique perspective enables him to offer invaluable advice with regards to occupier demands and market knowledge, often providing insights and angles not obvious to others. Nick’s clients include Redevco, Ballymore, Jaspar Group and Berkeley Group. Nick was also recently involved in the purchase of Brixton Market on behalf of Hondo Enterprises and Angelo Gordon.
Alex is a key member of the London leasing team, but also has experience in advising both emerging and established restaurant operators in their expansion drives. Alex works with some of BGP’s most established clients including Crown Estate, Land Securities, Mitsui Fudosan, Stanhope and Berkeley Group. His current instructions include major London developments such as NOVA in Victoria, White City Place and Ram Quarter in Wandsworth Alex’s tenacity, energy and ability to provide creative solutions for the clients are key assets for the business.
Tracey Pollard; Managing Director at Bruce Gillingham Pollard said:
“We are delighted to announce Nick and Alex’s promotions to Associate Directors. BGP have a real tradition in employing graduates and nurturing their talent and both Nick and Alex have become integral assets to the business early on in their careers. We are delighted to watch them grow, as they contribute ideas internally within the business, build their relationships with existing BGP clients and create their own client base.”
Bruce Gillingham Pollard acquire Anna Haugh’s first restaurant, Myrtle
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 of what was to become a highly successful and bright flair for food. She started cooking professionally for Derry Clarke at the Michelin starred L’Ecrivain and later adding both, two starred Pied a Terre and Philip Howard to her repertoire. Recently Anna has featured heavily on our TV screens, filming three series of Royal Recipes on BBC 1 and is a regular on the very popular Saturday Kitchen.
Now Anna is finally opening her own restaurant. Her menu offers classic Modern European cooking but with an Irish influence, as well as many fantastic British suppliers and ingredients sourced from the emerald isle.
Myrtle promises to provide cheeses from passionate family-lead mongers like St Tola and Mileens and fish from small fisheries that will be delivered every day. This as a result will make perfectly executed, yet warm and familiar dishes like Beef Wellington and Whole Roasted Sole.
At Myrtle, it’s a one team service. You may be lucky enough to have the kitchen come to the table for an explanation of the dish, or expert Sommelier Marianna Toro pour your wine. The 40-cover site is split across two floors, with a downstairs bar and upstairs mezzanine. The mezzanine is truly outstanding and even on a rainy day the light floods in.
Bruce Gillingham Pollard acted on behalf of Anna to help her acquire her sought after first site. Thea Rowe commented “It has been a delight to work alongside Anna to help with her long awaited first restaurant location. Anna’s character is truly enchanting and I know this comes across in her restaurant and food!”