Three Edinburgh-based hospitality professionals have taken over Hector’s, an artisan pizzeria in Dunbar, with plans to build on its strong local reputation and grow the business.
Daniel Harrison, Nick Kourie and Emily Luke, who also own Pilgrim Bar in Edinburgh, are now at the helm of the 40-seat restaurant on Dunbar High Street. Hector’s, which opened in 2020, also offers takeaway and delivery and employs 15 staff.
The trio were drawn to the business by its use of local produce, including flour from Mungoswell’s Malt & Milling, meatballs from Linton Butchers, and cheese from Doddington Dairy.
Daniel Harrison said, “We are excited to announce ourselves as the new owners of Hector’s, and see a great deal of untapped potential in the business. We came across it through our network and saw that it aligned with what we were looking for. Emily and I bring experience in property and business development, and Nick has operated multiple food units in the hospitality sector.”
He added, “We’re hands-on in the day-to-day running and each bring our own specialisms to the table.”
Currently, around 60 per cent of Hector’s trade comes from takeaway and delivery. While this remains strong, the new owners are keen to grow their dine-in audience and they have already introduced a new lunch menu featuring weekly folded sandwiches, alongside a revamped drinks menu with cocktails, new wines and draught beers.
Nick Kourie said, “Everything is moving in the right direction. We plan to upgrade the interior soon, and if the Dunbar public continues to support us, there’s a lot we can achieve. Too many hospitality businesses have folded since the pandemic – we don’t want Hector’s to be one of them.”
Laura Macdonald, who was General Manager under the previous owners, has also returned to head up front of house. Daniel Harrison said, “She’s well known locally and has a lovely way with customers.”