Big Mamma Group, which is backed by McWin, is set to take its first step into Ireland, with an opening in Dublin.
Big Mamma Group, which operates circa 30 sites across Europe, including seven in England, has signed a 20-year lease with John Malone’s MHL Hotel Collection for the old AIB bank branch at 41 Westmoreland Street in the Irish capital.
Renovations of the building, which is located next door to the College Green Hotel, are under way and the restaurant will open by the end of the year. A tribute to the Italian osterias of the 1970s, Gloria Dublin will be a 180-seater space.
Enrico Pireddu, co-managing director of Big Mamma Group said: “Dublin is a city I love, as it reminds us Italians of home, [with] its strong sense of community and vibrant restaurant culture, which, with the beautiful Gloria osteria, we hope to be a small part of.
After throwing open the doors to Gloria in Milan in 2023, we knew we had such something special, an osteria paying tribute to the iconic Italian glamour of the seventies, where exceptional produce and a vibrant, groovy ambiance come together to create a truly memorable experience.
We are now hugely excited to be bringing this charming yet elegant restaurant [to Dublin], with a menu of great Italian classics and creative twists.”
Last month, the company opened a new restaurant under its Barbarella brand in London’s Canary Wharf.
The group has also submitted plans to turn part of the ground floor of the former Scottish Provident building at 1-6 Lombard Street in the City of London into a new restaurant. The group is believed to be close to announcing its first site in the Middle East, in Dubai.
With three young children, including one with special needs, home life is as full-on as his workday: “It’s a challenge, but I’ve built a trusted team that makes it all possible.”
Stephen makes the most of his free time with his family saying: “I love taking the caravan out with my partner and kids to explore the UK.
We’ve discovered some incredible coastlines and enjoy simple pleasures, like traditional fish and chips by the seaside, which always tastes better fresh and salty from the sea air.”
Despite the brand’s increasing national presence and a string of industry awards, Hopper remains grounded in his mission to make business ownership more accessible. He’s especially proud of the impact Plan Burrito has had on its franchisees.
He said: “When someone tells me that owning a franchise has changed their life, that they finally feel in control of their future, that’s the most rewarding part of all of this.”
Reflecting on his journey, Hopper offers one piece of advice for aspiring entrepreneurs: “You don’t need experience. What you need is belief, persistence, and a lot of elbow grease.”
