Tags:

D&D London defies credit crunch with increase in turnover and profits

Kerstin  Kühn
Monday 23 June 2008 12:08
D&D London

Restaurant group D&D London has defied the effects of the credit crunch and reported strong financial results for the year to 31 March.

The former Conran Restaurants group, which owns 29 eateries including London’s Bluebird and Skylon, saw an increase in annual turnover of 18% to £71.7m.

Operating profit at the restaurant group increased 10% to £4.6m.

D&D London, headed by Des Gunewardena and David Loewi, said its recently relaunched Launceston Place in Kensington had performed particularly well having “doubled its revenues”, since former Pétrus head chef Tristan Welch took over the kitchen in March this year.

The company added it will continue to explore opportunities to expand, with a number of new ventures under “active consideration” both in the UK and overseas.

Chairman and chief executive officer Gunewardena said that in the context of a more difficult economy in the second half of the year, the results were particularly pleasing.

“There is no doubt the climate will get tougher before it gets easier but our restaurants are in excellent shape and our long-term plans for growing the business, particularly overseas, remain unchanged,” said Gunewardena.

D&D London’s results come as buyers line up to buy Sir Terence Conran's 51% stake in the business, which reportedly could fetch more than £100m.

Potential buyers who have registered interest include sovereign wealth funds, private equity firms and wealthy overseas individuals.

D&D London makes redundancies >>

D&D London issues first full-year figures >>

Launceston Place - Menuwatch >>

Tristan Welsh 'fizzes' up the menu at Launceston Place >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn here.

 

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