The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Wight heat: how the Hut became one of Britain's best seaside restaurants 18 August 2019 by

Providing a means of transport for customers to reach the Hut restaurant's remote site overlooking Colwell Bay on the north-west coast of the Isle of Wight has sent the number of covers sky-high. Fiona Sims reports

The Hut was acquired in 2011 by Matt Adams, 37, and his brother George, 32, and has since seen year-on-year growth of 75%, with an approximate annual turnover of £2m. By the beginning of June they had more than 30,000 bookings for the summer ahead, half as much again on the June 2018 figure, and they are expecting 75,000 people through their doors during the course of this summer. That's not bad going for a business open only for seven months of the year. So what's the secret? "The boats are key," grins George.

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