Blanc Brasseries Holdings, the brasserie group spun off from Premium Casual Dining, the holding company of Loch Fyne Restaurants, has signed a deal to open a restaurant at a new £500m town-centre development in Bristol. The company, which currently operates five restaurants, announced in April that it had raised £6m in equity to fund the expansion of the chain. It hopes to eventually grow the business to 20 restaurants. Core Growth Capital invested £3m of the funds, whilst a further £3m was raised through private individuals using the tax efficient Enterprise Investment Scheme, alongside VCTs. The group said it aimed to site restaurants in “prosperous, provincial towns and cities”. The board of Blanc Brasseries consists of John Lederer, formerly of Groupe Chez Gerard, chef Raymond Blanc and PCD's Mark Derry and Ian Glyn. Blanc Brasseries Holdings will be chaired by ex-LFR chairman, Jeremy Hardie. Blanc set up the business in 1996, opening the first outlet in Oxford, with the aim of bringing high-quality French food to a wider audience than Le Manoir aux Quat’Saisons, his luxury restaurant and hotel in Great Milton, Oxfordshire. However, the company was forced to call in administrators after just three more openings, in April 2003, with debts of more than £1m. Two months later Blanc teamed up with LFR to rescue the business with a £1.125m purchase.