The Glasgow-baseed company is taking a site on Irving Street that was occupied previously by US brand MOD Pizza. The 5,000sq ft venue is split over three floors and has an outdoor terrace and space for 225 covers. It will reopen after a £250,000 refurbishment.
Ryan Hawes, the group’s executive head chef in Scotland, will move to London from Scotland to open the branch as head chef. Hawes worked as a chef de partie and a sous chef at the five-star Dorchester Hotel, and held two AA rosettes while he was head chef at Livingstone’s Restaurant in Linlithgow, near Edinburgh.
He is joined by general manager Barry McPhee, who is rejoining the company from Franco Manco, and assistant manager Lyle Maclean Beaton, who joined Stack & Still as a bartender when the brand launched in 2018.
Hawes’ role in Scotland has been replaced by Mark Ferrari.
“It’s long been my ambition to expand Stack & Still beyond Scotland and the move into, probably the most famous leisure destination in the UK, is testament to the strength of the brand,” says co-founder and chief executive Paul Reynolds.
“Opening our flagship pancake house in such a location will allow us to expand beyond our traditionally busy breakfast time by serving dishes throughout the day to families and international tourists.
“Guests can choose from 12 million combinations thanks to our selection of pancake bases, toppings, sauces, and other accompaniments.”
Stack & Still operates seven locations in Scotland at West George Street in Glasgow; the Braehead, Glasgow Fort, and Silverburn shopping centres; The Centre in Livingston; Bonnie & Wild food court in Edinburgh; and the Assembly Rooms in Edinburgh, where it took over a flagship site from Jamie’s Italian last summer.
The company aims to double in size during the next two years, including opening more locations in London.