The late John Noble’s family has gathered oysters and mussels from the shores of Loch Fyne for 25 years, but the eponymous restaurant chain did not begin until 1997. Mark Derry and Ian Glynn joined Noble and his colleague Andy Lane to launch the first restaurant in Cambridge, and the chain now has 27 seafood restaurants around Britain. Sales at the London company have grown by more than 121% a year from £1.4m in 1999 to £15.7m in 2002. This summer Loch Fyne Restaurants went into partnership with the celebrity chef Raymond Blanc, paying £1.1m for a 75% stake in his chain of four Le Petit Blanc restaurants.
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