Food company launches bid to open first Southsea restaurant

Rupert Smith and Marita Lietz
Rupert Smith and Marita Lietz
Steak was pulled from Wetherspoons during the chain's steak night

Wetherspoon diners stunned as chain pulls steak from the menu – on STEAK NIGHT

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A FOOD business that reinvented the British classic bubble and squeak has launched a crowdfunding campaign to fund the opening of its first restaurant in Southsea.

Bubble& was founded in August 2013 by Rupert Smith, who has been a chef for more than 25 years, and Marita Lietz.

For the past two-and-a-half years, the business has been selling its gourmet dishes at events, markets and festivals, including Love Southsea Markets, Hampshire Farmers’ Markets and Victorious Festival.

It has also inspired Michelin-starred chef Mark Froydenlund on BBC2’s The Great British Menu.

The co-founders are on a mission to create an iconic restaurant brand.

Inspired by his desire to put this classic back on the menu with a gourmet tweak, Rupert is excited about Bubble&’s crowdfunding campaign.

‘Crowdfunding gives people who love our food and brand an opportunity to become shareholders in our company,’ he said. ‘We’re offering some amazing rewards too.’

Bubble& has now launched a campaign on equity crowdfunding website Crowdcube to raise a minimum investment of £100,000 in return for a 16.67 per cent equity stake in the business.

The money will support the opening of a 45-seater eatery in Southsea, with the proceeds being used to fund capital expenditure on the kitchen, bar, furniture, construction works and pre-opening costs.

The casual dining restaurant will target professionals, residents, families and general ‘foodies’.

Based on the company’s current following, the eatery will also be attractive to the gluten-free, vegan and vegetarian sectors.

Marita said: ‘People ask us on a daily basis “where is your restaurant?”. It’s time for us to take that next big step.’

In its pitch on Crowdcube, Bubble& has outlined its ambitions to open five new restaurants in the south east over the next five years, with hopes to become a nationally recognised brand.

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