2 Dec 2019 07:00
2 December 2019
The Fulham Shore plc
("Fulham Shore", the "Company" or the "Group")
Notice of Interim Results
The Fulham Shore plc (AIM: FUL) announces that the Company's interim results for the six months ended 29 September 2019 will be released on 16 December 2019.
For further information please contact:
The Fulham Shore plc | www.fulhamshore.com |
Nick Wong
| Tel: 020 3026 8129 |
Allenby Capital Limited Nick Naylor / Jeremy Porter / James Reeve |
Tel: 0203 328 5656
|
Hudson Sandler - Financial PR Alex Brennan / Lucy Wollam | fulhamshore@hudsonsandler.com Tel: 020 7796 4133 |
Notes for editors
Information on The Fulham Shore PLC
Fulham Shore was incorporated in March 2012. The Directors believed that there were attractive investment opportunities within the restaurant sector in the UK and that, given their collective experience in the restaurant sector, they could take advantage of the opportunities which existed.
The ordinary shares of the Company were admitted to trading on AIM in October 2014 in order to capitalise on such opportunities and to give the company employees, customers and public the ability to share in the enterprise.
Today, Fulham Shore owns and operates "The Real Greek" (www.therealgreek.com) and "Franco Manca" (www.francomanca.co.uk) restaurants.
The Real Greek
Since its foundation in London in 1999, The Real Greek group has grown steadily, now offering modern Greek cuisine in 17 restaurants across London and Southern England.
The Real Greek food centres on the delicious, healthy diet of the Eastern Mediterranean, staying true to the Greek ethos of food, family and friends. Dishes are created using premium ingredients sourced from Greece and Cyprus whenever possible, and developed by Tonia Buxton, the face of Greek food in the UK.
The Real Greek's menu and atmosphere retain the spirit of eating in Greece, encouraging diners to take their time eating amongst friends and family, be it a relaxed dinner, family get-together, or a fully catered party.
Franco Manca
Franco Manca opened its first restaurant in 2008 and now has 50 restaurants, primarily in London, but with recent openings in Leeds, Exeter, Birmingham, Cambridge, Bath, Oxford and Bristol. Other locations outside London are in the opening pipeline for the next 12 months. Franco Manca also has a franchised pizzeria on the island of Salina in Italy.
Franco Manca's pizza is made from slow-rising sourdough and is baked in an oven that produces high heat. The slow levitation and blast cooking process lock in the flour's natural aroma and moisture, giving a soft and easily digestible crust. Where possible, locally sourced and organic ingredients are used. Pizza prices start from £5.00.
Franco Manca has received the following accolades:
Winner of the R200 Best Value Restaurant Operator- Over 20 Sites Award 2017
Winner of the CGA Peach Hero and Icon Awards Best Concept award 2016