Interviews

Bluewater houses three distinct food areas. The Plaza, which was part of a £60 million development plan just over a year a go, offers ‘casual dining’, The Village represents Bluewater’s fine dining area and The Wintergarden offers food on the go.

Greggs is very forward thinking and continues to grow. Do you also remember your roots? Included in our 1,641 shops is the original one that goes back to 1951. Some doors down from the original site is our new concept shop, branded Greggs the Bakery, where there is a symbolic bike on a wall as a reminder of our roots. What is the difference between Greggs the Bakery and your traditional high street shops?

You have been with Yum! Restaurants since 2004 in a variety of senior roles, but joined KFC as vice president just over six months ago. How are you enjoying your role so far?

York may appear to be the ideal destination to open a café, with a varied resident population, a high density of shops, providing further potential customers, and a large number of visitors to complete the picture. But when Clare Prowse gave up her job in contract catering in London and moved to the city to join her partner, finding a site proved to be difficult.

Green Cauldron has been trading successfully in Australia for over 10 years, and was launched in the UK two years ago. The business consists of a 100 acre coffee farm in Australia, roasting facilities offsite in both Australia and the UK, and a coffee house in Liverpool, which opened its doors last year.