Neil Wickers, CEO Carluccio’s said:
“The new generation Spitalfields restaurant celebrates and amplifies all the small things that have made Carluccio’s one of the most loved F&B brands in the UK. The premise is to emphasise and enhance those brand signatures that make Carluccio’s stand out from the crowd – its artisan suppliers, fresh dishes made on-site and unique combination of restaurant, food shop and deli.”
A first for the brand is the entirely open plan kitchen, complete with communal kitchen table, allowing diners to watch the chefs in action, creating dishes from scratch, bringing theatre and energy to the dining experience whilst underlining the brand’s freshly prepared message.
Antonio Carluccio said: “This latest Carluccio’s really takes me back to the brand’s inception – our very first restaurant was in Neal Street Covent Garden. As a result of numerous requests from diners to buy the ingredients we had sourced from artisan producers in Italy for our dishes, we opened a shop/deli next door. Spitalfields brings the original premise of the brand – putting the spotlight on amazing ingredients – to the fore by assimilating the deli with the restaurant to produce exciting and fresh Italian dishes that deliver on taste and quality”.
The group has reported that UK turnover increased by 7.4% to £137.8 million in its financial results for the year ended September 2015.
EBITDA increased 7.2% to £15.3 million, up from £14.3 million in 2014, and the company opened eight new UK restaurants plus six internationally.