MAGAZINE

With the cost of living and staff shortage clouds currently looming over sector, good news seems increasingly harder to come by. While these challenges are significant, make no mistake that the resilience of our industry grows stronger by the day. The Hush Collection, a boutique restaurant group with venues all over the capital, is the perfect example of the industry’s strength in times of adversity.

In the company’s most recent financial update, founder and CEO Jamie Barber proudly announced that this is turning out to be an “exceptional year” for the business, which is now pressing on with exciting projects such as recipe collaborations, product development and international franchise opportunities. The group has firmly bounced back from the Omicron-driven cancellations that decimated Christmas takings, reporting turnover of £11.48m – a whopping 36.3% up on 2020 takings. The business is knee-deep in what’s shaping up to be its most exciting trading period to date, and with its Latin American brand, Cabana, already established in Saudi Arabia with not one but two new branches, the group’s global expansion is already underway. So, what’s the secret to Barber and his team’s incredible success? Find out in our exclusive interview, starting on page 16.

Also in this issue, catch the latest instalment in ‘The Alternatives’ series, where we delve into the growing importance of free-from foods on menus (page 22); explore the rich and vibrant trends shaping the wine and spirits category (page 32); and catch our long-read fish and seafood feature, brought to you in association with the Norwegian Seafood Council (page 36).

Now sit back, relax and enjoy!

Genna Ash-Brown
Editor