\n Daniel Harrison, Nick Kourie and Emily Luke, who also own Pilgrim Bar on the Capital’s Robertson’s Close, have purchased Hector\u2019s on Dunbar High Street.\n<\/p>\n
\n The 40-seater artisan pizza restaurant opened its doors five years ago and has become a popular addition to the town\u2019s dining scene.\n<\/p>\n
\n Mr Harrison told the Courier: \u201cWe are excited to announce ourselves as the new owners of Hector\u2019s\u00a0and see a great deal of untapped potential in the business.\n<\/p>\n
\n \u201cWe had been looking for other business opportunities that fit our criteria\u00a0and came across Hector\u2019s through our network of contacts.\u00a0\n<\/p>\n
\n \u201cEmily and myself have a background in property and business development, with Nick bringing extensive experience in the leisure and hospitality sector as an operator of multiple food units, to the table.\n<\/p>\n
\n \u201cWe are all heavily involved in the business on a day-to-day level and each bring our own specialisms to bear.\u201d\n<\/p>\n
\n Hector’s has been open in the centre of Dunbar for more than five years (Image: Contributed)\n<\/p>\n
\n The business, which also includes takeaways and online delivery, employs more than a dozen members of staff.\n<\/p>\n
\n Since its launch, it has focused on using local suppliers, including flour from Mungoswells Malt & Milling, near Drem, and meatballs made by East Linton\u2019s Linton Butchers.\n<\/p>\n
\n Within the short period of time since the trio took over, changes have been made, including an investment in new kitchen equipment and the introduction of a new lunch menu, introducing a folded sandwich with three different offerings weekly.\n<\/p>\n
\n A new drinks menu has also been introduced, with carefully crafted cocktails, new draft beer options and a new wine selection tailored to the food offering.\n<\/p>\n
\n The menus have gone down well, with the sandwiches proving \u201ca very popular lunchtime addition\u201d.\n<\/p>\n