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 Glyn joined Noble and his colleague Andy Lane to launch the first restaurant in Cambridge, and the chain now has 24 seafood restaurants around Britain. Sales at the Twickenham company have grown 89% a year from £3.2m in 2000 to £21.8m in 2003. That year Loch Fyne Restaurants went into partnership with top chef Raymond Blanc, paying £1.1m for a 75% stake in his chain of Le Petit Blanc restaurants.
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