Between 1 April 2021 and 31 March 2023, companies can claim a super-deduction in the form of first year relief of 130% on qualifying plant and machinery additions. This means a company spending £100,000 on qualifying assets would have £130,000 deducted against its taxable profits, resulting in a tax saving of £24,700 per £100,000 of expenditure.

The latest in our series of quick-fire client interviews, Jeffreys Henry speaks to Dan Anton, co-founder of Lahpet. Lahpet started life as a pop-up in the railway arches of London Fields by co-founders Dan Anton and Zaw Mahesh, before opening their first permanent site in Shoreditch in 2018. Lahpet remains one of London’s only restaurants to specialise in Burmese cuisine. Dan talks about the success of DIY kits during lockdown, how they prepared for indoor re-opening as restrictions eased,  and opening their second and largest site in the midst of the pandemic. 

The latest in our series of quick-fire client interviews, Jeffreys Henry LLP speaks to Hannah Vernon of Urban Leisure Group. Hannah discusses how the second lockdown and tier restrictions impacted ULG’s performance, how government guidance for the hospitality industry has been unclear and the ways in which ULG have adapted their business model to the changing times.

Research & Development (R&D) tax relief is often overlooked by food and beverage manufacturers, product developers, food scientists, and food clinical researchers.

Over 83,000 restaurants have now signed up for the government’s Eat Out to Help Out scheme, designed to protect jobs and boost sales in the hard-hit hospitality sector. In the first week alone, over 10.5 million meals were discounted, however, just how much is this helping the industry?

On 8th July 2020, the Chancellor, Rishi Sunak, delivered a “mini-Budget” in response to the Covid-19 outbreak, announcing several measures to support the Hospitality & Tourism industry, such as VAT cuts and the introduction of the “Eat Out to Help Out” scheme. We have summarised the key announcements and action points.

The first in a series of quick-fire client interviews held during lockdown, we speak to Chris Miller, founder of White Rabbit Fund, backer of restaurant brands such as Kricket, Kym’s, Lina Stores and Island Poke, and a star of BBC’s Million Pound Menu. Chris discusses how they have been affected by Covid-19, how operators should plan ahead and shares his advice to other restaurateurs.

** Updated 24 March 2020 ** The rapid spread of the COVID-19 is presenting unprecedented challenges for our restaurant and hospitality clients. We have set up a specialist team to closely monitor all the unfolding developments and gather further details on loans, grants and subsidies to help you navigate your way through these circumstances.

The Queen has announced, on 14th October 2019, that the government “will take steps to make work fairer, introducing measures that will support those working hard”. […]

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