Register
To receive our newsletter, click below…
People Moves
Got a people move story for Eat Out Magazine? Email clarer
@dewberryredpoint
.co.uk
Pomegranates restaurant in Westminster up for grabs
Offers in the region of £350,000 are being sought for the Pomegranates restaurant in Westminster.
The basement 50-cover former restaurant is situated on the Embankment just beside Dolphin Square.
Patrick Gwynn-Jones MBE opened Pomegranates and, influenced by his time in the merchant navy, built his menu around the eclectic choice of dishes that he had enjoyed during his travels, making it one of the first restaurants to offer a multi-cuisine menu. He also claims that Pomegranates was the first restaurant to introduce gravadlax to London diners.
Katie Wallace from Christie + Co's London Bars and Restaurants team who are in charge of the sale, said: "This is an amazing opportunity to acquire a superbly located site, which was home to one of the most-popular and well-known restaurants in central London."
Latest News
La Tasca launches healthier choice menu
La Tasca, the Spanish Tapas Restaurant a… More…
12th March 2010, 7:09am
Caffrey’s unveils plans to support customers with profitable ale
Caffrey’s Irish Ale has unveiled a new b… More…
12th March 2010, 7:06am
Royal visit to Westminster Kingsway College marks centenary celebrations
HRH The Prince of Wales has launched the… More…
11th March 2010, 3:38pm
McDonald’s offers national qualification for work experience
Young people who complete work experienc… More…
11th March 2010, 3:32pm
RSS Feed Subscribe
March 2010
- THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
- ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
- AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
- TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
- IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon
View The Archive
