Clapham House Grp - Appointment of PR Adviser : NON-REG

* Reuters is not responsible for the content in this press release.

Thu Apr 17, 2008 9:53am EDT 

RNS Number:5870S
The Clapham House Group PLC
17 April 2008

For immediate release                                              17 April 2008


                          The Clapham House Group PLC
                       ("Clapham House" or the "Company")

                      Appointment of Financial PR Adviser

The Clapham House Group PLC (AIM: CPH), the owner and operator of leading
restaurant brands Gourmet Burger Kitchen, The Bombay Bicycle Club, The Real
Greek and Tootsies, today announces the appointment of Redleaf Communications as
its Financial PR adviser, with immediate effect.


Enquiries:

The Clapham House Group plc                            www.claphamhousegroup.com

David Page, Executive Chairman                                Tel: 0870 066 2099
Paul Campbell, Chief Executive
Nick Wong, Group Finance Director

Noble & Company
Nick Naylor                                                   Tel: 020 7763 2200
Alastair Maclachlan

Redleaf Communications                                     clapham@redleafpr.com
Emma Kane                                                     Tel: 020 7822 0200
Sanna Sumner
Clair Sharp


Notes to Editors:
     
•    The Clapham House Group PLC was listed on AIM in November 2003.

•    The Company's strategy is to build a unique restaurant group with a
     portfolio of high quality brands and to develop exciting restaurant 
     concepts throughout the UK and internationally.

•    Further information on Clapham House's four brands are available via
     their websites:

     Gourmet Burger Kitchen (www.gbk.co.uk)
     The Bombay Bicycle Club (www.thebombaybicycleclub.com)
     The Real Greek (www.therealgreek.com)
     Tootsies (www.tootsiesrestaurants.co.uk)


                      This information is provided by RNS
            The company news service from the London Stock Exchange
END
NRAFKOKPQBKDKQD
Comments (0)
This discussion is now closed. We welcome comments on our articles for a limited period after their publication.