Mark Derry, Loch Fyne Restaurants

Joining the prestigious ranks of group restaurateur winners, Mark Derry has probably done more than anyone else to establish upmarket fish restaurants on the UK eating-out scene.

Like all good entrepreneurs, he’s immensely committed to what he does. As one judge put it: “This man knows his fish backwards.” It’s an enthusiasm that made Derry the clear favourite at an early stage in the judges’discussions.

Derry has grown Loch Fyne Restaurants from nothing to 25 outlets in seven years. In 2003, the Sunday Times named the group as one of its top 100 Fastest Growing Businesses. The company now has a turnover of £30m and employs more than 1,000 staff. In 2003, it bought the Petit Blanc group out of administration.

“He has orchestrated a steady and deliberate expansion plan and made very clever use of the supply chain,” said judge Ann Elliott. “He built the idea from scratch and deals with everything from the concept to marketing and service.”

Derry has an impressive career history, initially working in a number of roles at Whitbread, including the development of the successful TGI Friday’s chain. From there he set up a new venture “Glen Chewton” which acquired a number of diverse operations, including a toy and cookware company.

In 1994-95 he and partner Ian Glen bought the Country Style Inns chain, only to sell them on again after two years for a considerable profit.

The idea for Loch Fyne restaurants came in the midst of the BSE crisis, when Derry recognised that seafood was the way forward. Teaming up with Loch Fyne oysters which also wanted to expand, the business soon took off.

The Loch Fyne philosophy is what makes it unique. Derry insists that top-quality fish is served simply, and with style, in relaxed and friendly surroundings. He also insists on using only environmentally sustainable products. Loch Fyne was the first company to remove
the top five most-at-risk fish from its menus.

Last year’s winner, James Horler, chief executive of La Tasca, said: “It’s a great business and Mark is very hands on. It was a horrible year last year – and where mistakes have been made, Mark has been very honest about it.

The deal with Petit Blanc was ballsy and he’s now doing a really good job of building up loyalty with people. He’s put a lot of effort into getting all the bits of the operation right.

“It’s not easy what they are doing – bringing fresh fish into top-end casual dining and the supply and delivery is particularly tricky. They have been innovative with the wine list and profits have improved as they get more control.”

The acquisition of Le Petit Blanc has also proved a big success. The company has turned a profit for the first time in many years, after Derry improved the group’s controls, systems and management structures.

David Smithson, managing director of Winterhalter, added: “He has done an excellent job at Le Petit Blanc by recognising the fundamentals of what a good restaurant needs. What he has done there in such a short time is fantastic.”

Ann Elliott summed up the man: “He’s very open, very unassuming and willing to share experiences. He is a tremendous example for the rest of the industry.”

The judges

• James Horler, chief executive, La Tasca Restaurants
• David Smithson, managing director, Winterhalter
• Paul O’Farrell, commercial director, Wagamama
• Ann Elliott, managing director Elliott Independent
• Georgia Hall, head of marketing, Yo! Land