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Tattu to Open First Restaurant in Edinburgh

Award-winning Chinese restaurant brand Tattu, represented by Bruce Gillingham Pollard, have signed a twenty year lease on their first location in Scotland.

The new, 4,680 sq ft Edinburgh site is situated in The Mint Building, which occupies half of The Registers, an £85m regeneration development on the south-east corner of St Andrew Square, in the heart of Edinburgh’s city centre.

Bruce Gillingham Pollard acted on behalf of Tattu to secure this lease; led by Thea Rowe.

The contemporary Oriental restaurant will be split across the ground and basement levels of the building. Upon its opening in spring 2019, the site will become Tattu’s fourth, following their successful Manchester and Leeds restaurants, and a third location set to open in Birmingham later this year.

Thea Rowe, for Bruce Gillingham Pollard, commented:

“We are delighted to have helped Tattu secure such a fantastic unit with an iconic part of Edinburgh. There is a real lack of high end Asian operators in Edinburgh, so Tattu will be a great addition to the restaurant scene within St Andrew’s Square and indeed Edinburgh itself.”

Adam Jones, managing director of Tattu Restaurants, said:

“Completing on our fourth site marks the start of an exciting period of growth for Tattu. Location is key for us, and as an independent business we have made a point of being rigorous in our approach to site location to ensure that each restaurant offers guests an entirely unique design aesthetic and dining experience. As soon as we saw the space within The Registers’ Mint Building, overlooking the three cherry blossom trees on Register Place, we took it as a sign that it was made for Tattu.

“Edinburgh is a fascinating city steeped in heritage and culture with a thriving dining scene that’s attracting some of the most exciting operators in the UK. The wonderful blend between the new and the traditional has a great synergy with our brand ethos. We are honoured to be a part of this prestigious development and look forward to sharing more positive news on the site’s progression in the near future.”

Our Server is Down

Over the past few days we have been experiencing extensive problems with our internal server, and have been unable to access our emails or calendars.

We are receiving regular updates from our provider on their progress in fixing this issue, however unfortunately it looks like the problem may persist over the next few days.

Our main concern is the inconvenience this may cause our clients; if you are struggling to contact us via email or we have a meeting scheduled please do get in touch by calling our main line or mobile numbers.

We will of course update you once the situation is resolved. Thankyou for your patience.

Bread Ahead Doughnut Making Workshop

Last Friday, Bruce Gillingham Pollard's Tracey Pollard and Millie Wilson, along with five of our clients, descended on Borough Market's Bread Ahead Bakery, on a mission to learn the secrets to making Bread Ahead's legendary doughnuts.

The course welcomes bakers of all abilities, and is designed to take students through the complete experience of making doughnuts from start to finish. As the dough needs 24 hours to rise, the course is arranged retrospectively; first focusing on how to shape and fry the doughnuts, as well as how to create the delicious jam, salted caramel and vanilla custard fillings; mixing and kneading the dough is then covered in the latter half of the class.

With society's growing interest in artisan food, and eagerness to learn new skills, a cookery class at Bread Ahead's Bakery in Borough market is the perfect way to spend a Friday afternoon. Every minute of the class was as fun as it was informative, and our team left not only with plenty of new skills, but also each took home a box of freshly made doughnuts, raw dough to make more at home, and a bag of home-made honeycomb...needless to say the evidence didn't last long!

For more information visit https://www.breadahead.com/product/doughnut-workshop

Brigadiers opens in Bloomberg Arcade

Inside the city’s largest new restaurant development, The Bloomberg Arcade, the latest entrant Brigadiers opened its doors yesterday.

They join an array of exciting ‘new to the city’ operators to the development, including Koya City, Bleecker Burger, Vinoteca, Caravan, Ahi Poke, Homeslice, Etke and A Wong which opens later this year.

Brigadiers becomes the tenth concept from JKS Restaurants who’s unrivalled portfolio includes Trishna, Gymkhana, Hoppers, Kitchen Table, Bubbledogs, Lyle’s, BAO, XU and Sabor.

The restaurant is an Indian barbecue and beer tavern inspired by the army mess bars of India, where military regiments go to eat, drink and socialise. It is their biggest venue to date, with 140-covers (plus a 40-cover terrace). Together with designer Brady Williams, and inspired by the Sethi's grandfather; an original Brigadier, and his 4th Gurkha Rifles ‘brigade’, they've transformed the restaurant into a warren of rooms - all serving different purposes.

The Dining Room – servers as the main dining area

The Tap Room - standing room only at the back of The Dining Room

Blighters - the main bar, where booth seating is more the order of the day, as well as a central circular bar if you want to grab a stool for a pint or cocktail

As well as the main two areas, there are a number of private rooms, all suiting a slightly different need:

The Pot Luck Room - the main private dining room at the front of the restaurant with its own entrance

The Bidi room - a smaller private dining room at the back

The Kukri Room - where the table can be changed into a card table once the meal's done

The Pool Room – at the centre of the operation, it can be hired out and offers two screens for sports, a pool table, whisky vending machine and a fast-pour self-serving beer machine!

The menu centres around methods of Indian barbecue: tandoors, charcoal grills, rotisseries, wood ovens and classic Indian smokers. We were lucky enough to test drive the menu and a few of our favourite dishes include;

• Masala Chicken Skins
• Cocktail Ox Cheek Vindaloo Samosas
• Original BBQ Butter Chicken Wings
• Goat tikki bun kebabs
• Dry Tandoori Masala Beef Rib Eye Steak
• Sikandari Kid Goat Shoulder

There are also 30 different beers, including JKS’ own specially commissioned session pale ale beer called 4th Rifles (a tropical citrus-y session pale ale) brewed in collaboration with the Thornbridge Brewery — which is delicious!

There is also a devilishly large selection of whisky. On-tap cocktails will include nitro espresso martini, and a “cask handpulled” Buffalo Trace old fashioned.

There will be live sport shown in selected areas of the restaurant, which will definitely help drive new business to the city, especially on the quieter times during the weekend.

Bruce Gillingham Pollard acts for the Landlord Bloomberg on all of the restaurant lettings.

www.brigadierslondon.com
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