Sourced Market, the hybrid London-based concept, is planning to open two new sites this year, in Holborn and at the Eurostar departures lounge, MCA has learned.
The Holborn site will be at Citadines Apart’Hotel, and follows on from Sourced Market’s first site with the group at the Citadines Barbican, and will be around twice the size.
The Eurostar site is expected to be a small coffee-plus format, following on from a Sourced pop-up at the same location, with a tight food grab and go offer for travellers.
The group has made a number of new appointments to its senior team as it gears up for growth, with Henry Summerlee, former general manager of Barcecoa Piccadilly coming in as head of operations, Clair Sykes founder of Popcorn Kitchen as head of marketing.
Dylan Murray former operations director at Soho House and Drake & Morgan is consulting and helping put the senior team together, which will include a further appointment of head of people, as well as working on customer proposition.
Sourced is also hoping to run a crowdfunding campaign to support this growth, with a £1.5m campaign planned with Crowdcube next month.
Founder Ben O’Brien told MCA London would remain the main focus for growth, but said he hoped to launch a regional site in a travel hub in the next two years.
On further expansion he added: “We are potentially looking at a site outside London in the next couple of years, most likely a transport hub, like a St Pancras format in an Airport location.
“Our ambition is to be nationwide, but the bulk will be in London until we are a bit bigger
On the forthcoming sites he said: “We did a small coffee+ format at the Eurostar departures lounge, and we’re looking to take it back later in the year on a more permanent basis. It will be an iteration of St Pancras, serving great coffee quickly, but it’s slimmed down to fit into a small space, with pastries, toasted sandwiches, and quality food and drink from the fridge take on the train.
“In Holborn they want us to do what we’ve done at the Barbican on a slightly bigger scale. We are currently working on the layout, but it will have twice the size of space available.
“We are working out the right format. Being flexible has worked in our favour. Each element we can expand or reduce to suit each location we go in.”
O’Brien said the group’s move into casual dining, the restaurant and bar concept Taproom in the basement Marylebone, could be replicated depending on finding the right site.