WHO WE ARE

As Dorian and Edwin, the original founders of ART, look back on the past decade, they reflect: "We chose perhaps the most challenging path to success—building a business in the hospitality industry, a landscape that is notoriously tough, complex, and relentlessly demanding. And we didn’t do it in the usual hotspots; we started in the small city of Hereford, and later expanded into Worcester. These were places where most culinary talent was leaving, not arriving. Yet, we’ve always been driven by the idea of creating a business that wasn’t just another faceless chain, but something deeply rooted in the local community—something full of life, creativity, and opportunity for those who wanted to stay and build.

In the process, we’ve helped reshape the food landscape in Hereford, Worcester and now Gloucester, offering something new, something driven by the talents of the incredible chefs and teams that have joined us. Each of our brands has contributed to turning these cities into destinations for great food, and we hope to carry that same impact into new places as we grow. We’ve always wanted to build a platform where people could realize their dreams of running their own establishments, where the joy of creation and the hard work of running a business come together in a way that feels deeply personal and meaningful.

The last ten years have been a journey full of challenges, but also one of immense pride. We've watched this family of chefs, teams, and brands take root and flourish, changing the way people experience food in our cities. Now, as we prepare to expand into bigger destinations, we feel like we’re just getting started. We’ve built something sustainable, something that’s not only grounded in creativity but in collaboration—and the possibilities for where it will take us next feel limitless.

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 Stead

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

  • It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

  • It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

  • It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.