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SALT to launch restaurant division The PEPPER Collective headed by restauranteurs Neil Rankin and Handley Amos

The duo will join SALT – the leading partnership and experience agency specialising in food & drink – to head up their new restaurant division The PEPPER Collective.

The PEPPER Collective has brought together a team of people with a common purpose: to work with like-minded souls, businesses and enterprises to create new hospitality experiences.

Unlike many traditional restaurant groups, The PEPPER Collective not only provides their partners with investment opportunities and financial backing, but crucially an expansive range of core expertise to realise each project to its full potential. From concept development and location sourcing to marketing, staff training, design, qualit control and F&B strategy – The PEPPER Collective provide the fundamental operational backbone, as well as the creative insight needed to ensure a quality and sustainable business model for each and every partnership. Commenting on the formation of The PEPPER Collective, SALT’s CEO Andrew Fishwick says:

“I could not be more thrilled to have brought together two legends of our industry to head up our new restaurant division.

I have known Neil and Handley for years and they think like I do about the future of hospitality; we all know our sector is changing beyond recognition and we believe that by working with the best, by being at the vanguard of the new movement and by incorporating new ways of thinking, we can create a group that makes a difference.”

To date, The PEPPER Collective have curated a number of projects including:


Neil Rankin opened vegan restaurant, Simplicity Burger, on London’s Brick Lane in November 2019, in partnership with The PEPPER Collective team.

Simplicity Burger was born out of a combination of Neil’s constant drive to challenge himself as a chef, as well as the obvious and urgent environmental need for us all to make changes to the way we prepare and consume food. But even beyond this pressing need for greater sustainability, Simplicity Burger aims to prove that plant-based food can be a no-brainer in terms of quality, taste and cost.

TOM BROWN | 2020

Tom Brown has secured his place in the London dining firmament with his first solo restaurant, Cornerstone. His tireless pursuit of relaxed excellence has led critics and diners alike to ensure that tables are like gold-dust and that awards, including AA London Restaurant of the Year, have flooded in. PEPPER are thrilled to be working with Tom to bring his highly anticipated next project to life. Further details are to be revealed in spring.


An Ayurvedic, all-day dining offering from best-selling author and chef Jasmine Hemsley in the heart of Soho. Veda Baby will focus on a simple seasonal menu – in a ‘canteen’ style grab and go set-up – that fuses ancient Ayurvedic food principles with organic British & seasonal ingredients.

Located on Wardour Street, in the heart of London’s West End, the cafe will operate as a one-stop shop for your daily nourishment needs. Whether it’s a sustaining breakfast or a nutritious lunch – Veda Baby will be a bustling foodie focal point, with 2-3 simple daily specials and the theatre of a traditional chai & dosa bar to draw a crowd.


F!LTH will be a burger joint born to revolutionise fast food. Chef Gizzi Erskine and nutritionist Rosemary Ferguson have reinvented how to eat “junk” food, by offering you a burger joint that will give you at least 6 of your 5 a day in one meal.

Bringing a great tasting, nutritious burger with flair to an exciting immerging sector and the first fully sustainable junk food restaurant to the high street. F!LTH will launch their first joint in the West End in Spring 2020 followed by a national highstreet roll-out.


PILLAR is a fully integrated wellness concept that utilises a 360 holistic approach to wellbeing, catering for the three main wellness pillars under one roof: movement, recovery and nutrition. Movement, featuring a digital fitness studio. Recovery, a space to rejuvenate and monitor your body and Nutrition, a restaurant feeding all your bodies nourishment needs. Enter our doors and leave feeling energised, inspired, nourished and revitalised.

We will open prime sites in three major cities in collaboration with Harry Jamieson, performance coach and international wellness expert. Harry is an award winning expert within the fitness and hospitality industry.


Following a successful nine years at The Westbury Hotel, earning a Michelin star and four AA rosettes for five successive years. Alyn will be working with PEPPER to bring his next phase to life in Summer 2020.

Alyn will be taking his cooking back to his roots. This will involve a fine-dining restaurant at its core but have a great local pub (the likes of which has never been seen…) and boutique rooms; we will continue to explore the future and places where Alyn’s culinary prowess can continue to shine.


In 1936, it was the Florence Mills Social Parlour. In the 1940s it was the Blue Lagoon Club. In 1950, it was briefly Club Eleven – named after the eleven founders which included Ronnie Scott. In the early 1950’s it was the Sunset Club. In 1961, it was occupied by the Roaring Twenties nightclub. In the 1970s it was Columbo’s.

In 2020 The PEPPER Collective will be become the custodians of this iconic venue. Bringing a new lease of life to the space, The PEPPER Collective will create a 120-capacity live music venue and late-night cocktail bar that does justice to its remarkable history. Designed in collaboration with Lenny Kravitz’s creative studio and musically programmed by The Lost Estate, Fifty Carnaby will light up Soho nights.


Root is a sustainable, healthier version of the classic British chip shop chip. Serving great tasting seasonal root veg that is air fried. You choose the veg, then your flavoured salt, and finally a freshly made sauce.

The first three sites have been identified with a franchised roll-out model.


PEPPER is collaborating with renowned Italian restaurateur Antonio Civita to grow Panino Giusto in the UK.

The brand is a national treasure in Italy and PEPPER are working to bring their unique concept, including menu items created with Michelin starred chef Claudio Sadler, to a wider audience with the 8 sites opening nationally in the next three years.


Rob Roy Cameron’s CV reads like a list of the world’s greatest restaurants; at 26 he was leading Feran and Albert Adria’s 41 Degrees in Barcelona (the spiritual successor to El Bulli). Add to this stints at Tickets (also by the Adria family), Adobe for Michael Caine and Roux at the Landau and get a sense of why he has been called the ‘greatest chef you’ve never heard of’.

But with his next venture that will be about to change. His 50 cover concept restaurant will present his elegant, contemporary waltz through his culinary influences and passions garnered from a career of working with the very best.


Given the wealth of F&B experience that sits with PEPPER and its collaborators it would be ridiculous not look beyond traditional ‘bricks and mortar’ possibilities.

We have already created a meat-free range of products embraced by myriad London operators and are looking to expand this range with our unprecedented talent pool.

Likewise our events and catering experience, honed with our global clients across the corridor at SALT, means that we can offer our partners unique food and drink experiences unrivalled in our sector.

Often seen as the less glamorous end of what we do we believe that this re-imagining of the fundamental model could shift the dial. In a really, really good way….

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