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Itsu and Heavenly Desserts bag sites within £2.4 billion East London development project

Heavenly Desserts

Renowned Asian grab-and-go specialist Itsu and luxury dessert dining brand Heavenly Desserts have signed leases for new restaurants at International Quarter London (IQL), the £2.4 billion joint venture development between Lendlease and LCR in Stratford.

Itsu will open a 2,640 sq ft store offering Asian-inspired food, including sushi, salads and soups, further diversifying IQL’s increasingly varied food and beverage offering.

The latest restaurant is set to open at the start of 2020, and will add to its portfolio of more than 70 stores across the UK.

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Heavenly Desserts is dedicated to crafting eye-catching desserts, and following years of success at their cafés across England and Wales, has chosen IQL for its first eatery in London as it expands to the south.

The unit chosen by Heavenly Desserts will offer guests an elegant and stylish dining experience. It is close to 1,500 sq ft and will have space for 70 covers, including outside patio seating.

Yousif Aslam, managing director of Heavenly Desserts, said: “Starting as a Midlands-based operator, we expanded to the North of England and we are very keen for our luxurious dining experience to be part of this new focal point for the rapidly growing East London scene. Our delectable sweet treats are designed to be enjoyed with all the human senses; they will offer visitors to IQL a memorable experience.”

Guy Thomas, head of retail at Lendlease, said the company is committed to bringing a balance of local, London-based and national brands to the complex.

“Announcing Heavenly Desserts’ first café in London, as well as international Asian food brand itsu, alongside our more localised offer is great news for IQL. We want to provide a rich variety of food and beverage offerings for people from day to night, whether they live or work locally or are visiting this part of London for the first time,” he said.

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Tags : Heavenly DessertsItsunInternational Quarter London
Andrew Seymour

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