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Colchester town centre set for new restaurant opening

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The leasehold interest of premises formerly occupied by the family restaurant Hudson and Hudson in Colchester town centre has been acquired for an undisclosed sum in a deal coordinated by specialist property adviser Christie + Co.

Dough and Bean, a newcomer to the restaurant scene, is a brand new concept from Andrew Taylor. Andrew has over 19 years experience in the catering and hospitality sector and has worked all over Europe. During his past 19 years he has worked in various Michelin starred establishments such as Operakallaren in Stockholm and De Engel in Rotterdam. He started his career at The Collection in Chelsea and also worked at The Palace Gstaad, a deluxe 5 star hotel in Switzerland and ran his own restaurant in Karlstad, Sweden.

Dough and Bean will be a warm, informal and welcoming place with seating for approximately 60 people. While the focus is very much on high-quality coffee, diners can expect to see a range of competitively priced sandwiches, panini’s, salads and desserts on the menu. The restaurant will open for this weekend. 

The restaurant site has been vacant since Hudson and Hudson shut its doors suddenly in July.  
Andrew Taylor comments: “In a former Old Joiners workshop in the centre of Colchester Dough and Bean will serve up speciality coffee and artisan teas. We also have toasted sandwiches, delicious salads, pizza by the slice as well as fish straight from Mersea Island, British cured meats and some of the best smoke salmon you will ever taste.  At Dough and Bean we want to use the best artisan products we can get out hands on while still making it affordable to everyone. The concept at Dough and Bean is simple, buy great products, serve it with a whole lot of passion and a big smile.”

John Grace, Director at Christie + Co who handled the sale, comments: “Offering a diverse choice of great food at affordable prices, Dough and Bean will be a welcome addition to Colchester’s dining scene. We wish Andrew all the best with his exciting new venture.”

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