WHO WE ARE
ART Hospitality began in Hereford in 2013, when brothers Dorian and Edwin Kirk used £500 to start a series of supper clubs.
We wanted to create the kind of ambitious hospitality we had experienced elsewhere, but in regional cities where talented people often felt they had to leave to build meaningful careers.
The first Burger Shop opened in Hereford in 2014. Since then, ART has grown into an independent hospitality group operating seven restaurants across Hereford, Worcester, Gloucester and Birmingham, alongside events, festivals and distinctive hospitality spaces.
Every ART business has its own identity, food and people. We are not trying to build a collection of identical venues. Our role is to find strong ideas and talented operators, then give them the structure, investment and support needed to build something distinctive.
That is the thinking behind our Chefpreneur model. We want the people creating and leading our businesses to have genuine responsibility, creative freedom and a meaningful stake in what they help build.
The journey has included successful openings, national recognition and opportunities we could never have imagined when we began. It has also involved mistakes, difficult sites, financial pressure and lessons learned the hard way. Those experiences have shaped the group we are building today.
Our ambition is not simply to open more restaurants. It is to create profitable, individual hospitality businesses, develop people into owners and bring exciting places to regional cities.
We have come a long way from those first supper clubs, but we still feel as though ART is only beginning to show what it can become.
Chefpreneur
Our Chefpreneur business model is rooted in the belief that creativity thrives when given room to grow—and that the best way to foster that growth is by making chefs true stakeholders in the business. We introduced this model to ensure that the creative forces behind our success are not just contributing to the company’s evolution, but are directly invested in it. Each chef, depending on their journey and contributions, is granted equity shares, giving them a real stake in the outcome. This sense of ownership transforms the relationship between chef and kitchen; it’s no longer just about cooking a great dish, but about building something larger together.
By sharing in both the financial rewards and the responsibilities of running a successful operation, chefs are encouraged to grow not only in their craft, but also in their understanding of the business. This alignment between personal success and the company’s success ensures that every plate served, in every one of our restaurant brands, reflects the same high standards and commitment to quality. In the end, the result is something more dynamic—a sustainable business model that nurtures innovation, consistency, and a culinary experience that resonates deeply with our community.
And this is just the beginning. We’ve already built something remarkable, but our future lies in the hands of the next generation of Chefpreneurs—the chefs whose ideas, passions, and creativity will shape our next ventures. Each one brings their own story, their own skills, and together we will continue to push the boundaries of what’s possible in this ever-evolving industry.
Pete Dovaston
The Chefpreneur model at A Rule of Tum (ART) is about more than just good food—it's about nurturing the creative heartbeat of the restaurant world. Take Pete Dovaston, for example, the Chefpreneur behind Maneki Ramen. Pete arrived at our doors in Worcester after a journey through the Michelin-starred kitchens of the UK, only to find himself flipping burgers at our Burger Shop. But the real magic happened on his lunch breaks—when, instead of resting, Pete would cook ramen for the team. It was clear this wasn’t just a chef filling time, but someone with a deep, soulful connection to his craft. We saw his brilliance, and we backed him—starting with a pop-up and then building Maneki Ramen into its own bricks-and-mortar space. Today, Maneki Ramen has become a destination, celebrated for its authenticity and its loyal following. Our role? We gave Pete the framework to focus on what he does best—cooking—while building a successful operation around his talent. The result? A ramen spot that has taken on a life of its own, feeding not only appetites but a whole community of food lovers.
Maneki Ramen
Callum McDonald
Whose journey with ART is one of passion and perseverance. Callum has earned every inch of his sweat equity in The Bookshop restaurant and is now part-owner of Dr Foster, our first pub. He came to us from some of the finest kitchens in the UK, with a pure, undiluted passion for cooking and an obsession with British ingredients that have shaped the soul of The Bookshop. His influence was key in launching Dr Foster, where his approach to local, seasonal produce continues to drive both the menu and the experience. His story speaks to what we value most—the relentless pursuit of quality, combined with a deep respect for the ingredients and traditions that define our food.
The Bookshop • Dr Foster
Rupert Davison
Rupert Davison, too, has traveled the world cooking, but his journey brought him back to us in 2017, after working alongside Dorian Kirk, one of ART’s original founders. Rupert quickly proved himself, taking the reins of The Burger Shop and then launching our first bricks-and-mortar pizza joint, Leaven. As our company-wide Chef Director, Rupert balances his roles with a quiet intensity, but when it comes to his own ventures, his love for bold, honest food shines through. He’s taken Leaven from an idea to a full-fledged brand, where pizza isn’t just a meal but an art form. His vision and drive reflect what it means to be a Chefpreneur—to own not just a piece of the company, but to shape its future.
ART Hospitality
Lara Castro-Griffiths
Our newest Chefpreneur, Lara, brings a different story to the table. She began with us as a front-of-house manager at The Bookshop, but like so many talented people, she felt the call to explore new opportunities. After five years away, working with other local companies, she returned to us as part-owner of Dish, our catering and events company. Lara now leads a team that caters for weddings, parties, festivals, and more, infusing each event with the same energy and care that she brought to her role as a manager. Her story is a testament to the depth of talent in our community—and to the power of believing in people who truly understand the art of hospitality.
DISH
Become our next Chefpreneur.
INTRODUCE
YOUR IDEA
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We believe that true development, like great cooking, takes time, care, and attention to detail. Whether you’re a chef working your way up through our ranks or a seasoned professional from outside who has already honed your skills, our Chefpreneur model is designed to help you grow into not just a master of your craft, but a business owner in your own right. We provide a clear path of progression, where ambition is matched with opportunity.
Our kitchens aren’t just workplaces; they’re learning environments. We nurture the potential of our chefs from day one, offering hands-on experience, mentoring, and the freedom to explore creative ideas. For those who show the hunger for more, we open doors—whether that’s moving from the line to running a brand or launching your own. Every step is guided by a shared purpose: to foster your growth chefpreneur.
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Support at ART is not one-size-fits-all. We know that the journey to becoming a Chefpreneur is as challenging as it is rewarding, which is why we offer grounded, ongoing support at every stage. From operational logistics to financial planning, we provide the tools and infrastructure that let you focus on what you do best— creating.
Our team works hand-in-hand with you to develop the culinary vision for your restaurant, offering guidance on sourcing ingredients, managing staff, and marketing your brand. As part of the ART family, you’re never going it alone. We have systems in place to help streamline operations and a team that’s ready to step in, whether it's solving a staffing challenge or refining the customer experience. This support ensures that your brand not only survives, but thrives.
For those coming from outside the ART ecosystem, we extend this same foundation of support, integrating your talent and vision with our established framework. Whether you’re just starting your Chefpreneur journey or you’re a seasoned professional ready to take the next step, we provide the safety net to make sure you can leap with confidence.
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Execution is where the vision becomes reality, and at ART, we ensure that when you’re ready to launch, everything is in place for success. For us, execution means more than just opening the doors—it’s about crafting a seamless operation where every detail is considered and supported. We offer guidance on every aspect, from site selection and kitchen design to menu development and branding. This isn’t just about handing over the keys; it’s about ensuring that your vision comes to life with the same attention to quality and consistency that defines everything we do.
We help you build a sustainable business model that’s ready for the long haul, providing financial backing and operational expertise. Once you’ve taken the reins, our involvement doesn’t end; we remain your partners, offering ongoing mentorship and advice to keep your brand evolving and thriving. The result is a fully realised, well-executed concept that feels like yours—but with the support and experience of a company that knows how to turn dreams into sustainable realities.