Baumann puts his brasserie up for sale

Baumann puts his brasserie up for sale

Baumann puts his brasserie up for sale

First published in News

BAUMANN’S Brasserie in Coggeshall has been put up for sale.

Mark Baumann, who has run the restaurant in Stoneham Street, Coggeshall, for 28 years, has put the leasehold on the market for £175,000.

He is selling up so he can concentrate on his new chain of steak and lobster restaurants called Bourgee.

He plans to sell Baumann’s Brasserie, which will continue to trade until it is sold, as a going concern, retaining the 20 staff. Mr Baumann’s spokesman said: “Mark is now part of a hugely exciting new business venture, Bourgee, that is launching the first of 15 steak and lobster venues on Southend seafront next month following two years of development.

“While the brasserie continues to enjoy phenomenal success and critical acclaim, Mark feels it is hugely important to evolve.

“He has enjoyed a fantastic 28 years at the brasserie, however, given the scale of the Bourgee concept, he has taken the very difficult decision to focus purely on the new restaurant group and move on from Baumann’s Brasserie.”

Baumann’s Brasserie includes four-bedroom accommodation.

The 15th century, Grade II listed building was converted into a restaurant in 1986 by worldrenowned Peter Langan, of Langan’s Brasserie, in Stratton Street, London, together with Mr Baumann, who was his head chef.

Mr Langan died in 1988 after a house fire and Mr Baumann took over the restaurant.

The premises is on a 25-year lease, which started in 2002.

An art collection at the Grade II listed building is not included in the sale, but furnishings and equipment are.

Mr Baumann is a British Master Chef who has starred in his own ITV series.

He also runs an online shop and cookery courses.

Comments (1)

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2:55pm Thu 14 Aug 14

André says...

Or a small group. I think a small group of young chefs could work collaboratively on such a venture. We have some excellent talent being developed at Colchester Institute as well as the more famous schools such as Leiths. Rather than going and working for someone else to get experience, taking over an existing concern and working together as a team on developing new and exciting menus would be a fantastic opportunity. The alternative is the 20 or so staff that will remain with 'Baumanns' should have a management buy out... and profit share. Banks should be willing to lend to such cooperative ventures if a holding deposit of even 10% can be raised as it will quickly pay for itself.
Or a small group. I think a small group of young chefs could work collaboratively on such a venture. We have some excellent talent being developed at Colchester Institute as well as the more famous schools such as Leiths. Rather than going and working for someone else to get experience, taking over an existing concern and working together as a team on developing new and exciting menus would be a fantastic opportunity. The alternative is the 20 or so staff that will remain with 'Baumanns' should have a management buy out... and profit share. Banks should be willing to lend to such cooperative ventures if a holding deposit of even 10% can be raised as it will quickly pay for itself. André
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