London – Food supplier Ruaridh Emslie and a collective of chefs have opened a part-time restaurant in Chapel Market called The Seagrass, which opens in the evening where a pie and mash shop operates by day.
On Thursdays, Fridays and Saturdays The Seagrass takes over the 19th-century premises after the pie and mash shop has closed for the day to set up its own evening service.
The Seagrass’ use of existing facilities is opportunistic, almost squatter-like, and is a great example of creative entrepreneurs starting small-scale, risk-friendly businesses. Find out more in our Betapreneurs macrotrend.