Tags:

Spitalfields wine bar is ninth site for Be At One

Daniel Thomas
Friday 12 June 2009 07:30
City Limits Wine Bar, Be At One's first City site

London bar operator Be At One has picked up its ninth site, taking on the leasehold of the City Limits Wine Bar in London’s Spitalfields.

The bar, which has been run by David Hughes and his family for the last 25 years, includes a ground floor champagne and wine bar plus a downstairs restaurant.

The deal, handled by property agents Christie & Co and Davis Coffer Lyons, marks the first City venture for Be At One, which has eight other sites across central, south and west London.

Richard Zivkovic, head of operations at Be At One, said: “We are really pleased to have secured this fantastic site in Spitalfields; we have been working on this deal for some time and are delighted to make our debut into the City. 

“We will be perfectly placed to make the most of both passing trade and that of local and businesses residents.’

Stephen Jacobs, agent at Christie & Co, added: “Although this deal had previously stalled, we were delighted to be called upon to bring about a quick and successful conclusion, which will see Be At One continue the expansion of its impressive bar estate in the capital.”


Be At One defies recession with 120% increase in annual profit >>

Be At One bars buck the economic gloom >>

Just Opened: Be At One, Balham >>

The wine bar revisited - a chat with Jonathan Downey >>


By Daniel Thomas


E-mail your comments to Daniel Thomas here.


Caterersearch.com jobs

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


 

 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
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