Tags:

FishWorks shares suspended

Chris Druce
Wednesday 07 January 2009 10:34
FishWorks

Struggling restaurant chain-cum-fishmongers FishWorks has had its shares suspended from the Alternative Investment Market (AIM) pending clarification of its financial position.

In a statement today the company said: “Fishworks announces that it has continued to experience the challenging market conditions referred to in its announcement of 28 November 2008.”

“As a result, and following discussions with its bank, FishWorks announces that it has requested a suspension, with immediate effect, of trading of its shares on AIM, pending clarification of the Company's financial position and strategic options.”

In November FishWorks revealed a loss of £5.5m in the year ended 31 July 2008. At the time the company said it expected cost-cutting procedures implemented at the group to improve its future performance.

FishWorks was saved from collapse in February 2007 by recruitment and restaurant entrepreneur Gary Ashworth and Luke Johnson, former chairman of Pizza Express and Belgo.

At the time Ashworth and Johnson took a 33% stake in the company between them as part of a £2.5m rescue deal.

Former Zinc restaurants director Paul Goodale replaced Mitch Tonks as chief executive in October 2007 as part of a restructuring drive at the group. FishWorks founder Tonks left the business last year.


FishWorks continues restructuring programme >>

FishWorks parts company with Mitch Tonks >>

FishWorks suffers losses due to 'challenge and change' >>


By Chris Druce


E-mail your comments to Chris Druce here.


Caterersearch.com jobs

Looking for a new job? Find your next restaurant job here with Caterersearch.com jobs

 


 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here