Deep Blue Restaurants combines with Harry Ramsden's
Boparan Restaurant Group will retain an interest in the enlarged business.
Two fish & chips restaurant brands have combined, with Deep Blue Restaurants Limited (and Boparan Restaurant Group (BRG) agreeing to merge the Deep Blue and Harry Ramsden’s brands.
The transaction sees the Southeast based business take over the entire estate of the 90-year-old Harry Ramsden brand, which includes outlets in 34 locations across the UK, Ireland and Malaysia.
BRG will retain an interest in the enlarged business. Transaction details were not disclosed.
“We are delighted with this transaction which has accelerated our growth, making us the largest player in the market by a considerable margin. Our immediate focus will be on the integration of the business into the Deep Blue organisation. Our amalgamation with Harry Ramsden’s is a key milestone in our development but we remain committed to exploiting the unparalleled opportunities within the sector for further expansion,” Deep Blue founder and CEO James Low said in a statement.
“This is an important strategic move for BRG and one which enables us to simplify our future business and allow us to focus on the opportunities for our core brands of Giraffe, Ed’s Easy Diner, Fishworks and the roll out of Slim Chickens, whilst still retaining an ongoing interest in the Fish & Chip sector,” BRG CEO Tom Crowley added.
