Latest news with #MichaelSpencer
Bloomberg
6 days ago
- Business
- Bloomberg
Billionaire Spencer Hires Schroders Veteran to Manage His Wealth
UK billionaire Michael Spencer has hired a Schroders Plc veteran to lead his family office, expanding the investing capabilities of the firm managing one of Britain's biggest fortunes. Simon Brazier, 50, who previously worked at Schroders for more than a decade, becomes chief executive officer from Aug. 18 of the Nex Group founder's personal investment firm, known as IPGL, according to a statement.
Indianapolis Star
11-07-2025
- General
- Indianapolis Star
This Hamilton County VFW is cranking out Chicago pizzas with an old Italian family recipe
Friday nights at VFW Post 6246 in Noblesville run at a low hum with occasional yelps as bingo numbers are read and winners announce them themselves in the spacious community room. Nearby, the bar rumbles with low conversation, the clinking of glasses and the snap of beer cans opening. Lately though, barely noticed by the tab pullers, are lines of hungry customers in a far corner as they wait for their payoff — real Chicago pizza in Hamilton County. It's been like that for three months, ever since Michael Spencer was given a secret family recipe from a long-time but now shuttered pizzeria in Chicago and opened Nino's Pizza in the VFW kitchen. With no advertising, Instagram or TikTok, the word got out to pizza-cravers that this hidden walk-up spot just might be the real deal: Chicago thin crust, cut in squares, with fresh ingredients, pinched chunks of sausage and crispy crust, burnt on the outside, also known as Tavern Style. 'We've had 30 people waiting in line sometimes before we even open, it's been crazy,' said Spencer, a Fishers resident, who'd spent much of his professional career in health care and advising. The disarray has included several set-backs that included delivery problems with Door Dash, phone orders, hiring difficulties and an inability to bake the pies fast enough, which led to long waits for customers. Spencer had to close the kitchen for a week while a bigger conveyor oven was delivered — then the compressor broke. Recently, a new employee was sent to he hospital for dehydration after the air conditioning broke down. Through it all Spencer was unusually transparent about the regressions, posting updates on Facebook, apologizing profusely and pleading for patience. 'It was truly messed up and I was working to take care of it, but I also followed online reviews very closely and wanted to make sure to correct misinformation quickly,' Spencer, 49, said. The online response from those who have gotten a pizza has been overwhelmingly positive — especially from Chicago transplants ostensibly on a never-ending quest for the perfect thin crust. 'You make us miss Chicagoland and we are so happy we can get good and LEGIT Chicago food from YOU! THANK YOU,' reads a typical Facebook post from a Windy City ex-pat. Even patrons not familiar with the nuances — and debates — of Tavern style or Chicago thin crust have become quick devotees. 'I don't know about any of that,' said Donald Litke, 62, of Noblesville, while waiting to pick up a 16-inch sausage and mushroom. 'I just know that it is the pizza I've been waiting for. The cheese is just right. So is everything. It's my go-to pizza now. I've been here four or five times already.' Spencer's ascent from pizza newbie to savior is as unlikely as the venue. Spencer was tired and bored with his job as a hospital administrator and was grousing about it one night with good friend Mike Cisternino. Both are auxiliary members of the Ralph Lehr VFW south of downtown Noblesville. Cisternino mentioned that his late uncle, Nino Cisternino, once owned a pizzeria in Chicago. In fact, Cisternino said, Nino's widow Carm, still had all the recipes. What's that got to do with me? Spencer asked He told Spencer that Carm might be willing to give the recipe to him if he opened a place and recreated the magic. And he could open it right there at the VFW because the donut shop that then operated in the kitchen, Mochi Joy, was closing to move into a retail spot in Fishers. 'The recipe was sitting in a drawer somewhere in the Chicago suburbs with my aunt,' Cisternino said. 'Carm thought at one time that she could get royalties or something for selling it. That never happened but she still had it.' Spencer wasn't a complete culinary novice; he and wife Stacey owned a food truck selling sandwiches for a couple of years during the COVID-19 pandemic. But he waved off the offer as fanciful, though he said he'd think about it. Cisternino kept asking Spencer, however, and soon, so were other members of VFW. 'He had told them about it, so every time I'd go in here, they'd all be asking, 'When are you opening that pizza joint? We need a good place in here,'' Spencer said. Spencer finally decided to resign from the hospital and told Cisternino he'd run some numbers on the pizza venture to see if it could work. When Carm Cisternino and her son, Frank, came to the VFW in 2024 for a funeral reception for a friend, Spencer spoke with them. She and Nino were immigrants from Bari, a port city in southern Italy, and operated the pizzeria on the Northwest side of Chicago for 20 years until 1999. Nino died in 2020 at the age of 77. The dough and the sauce were long-held family secrets but Carm said she would gladly turn them over now and would be flattered if Spencer wanted to name the place Nino's. Spencer said he'd do it, but sat on the recipe for months while he gained a health department permit, registered the business with the state, signed a lease with the VFW and lined up food vendors. In March of this year Spencer began experimenting with the sauce and dough for hours each day at the VFW. The sauce was an instant hit with the veterans who served as his grizzled daily taste-testers. The dough, though, was a beast. "It was more complicated than I ever could have imagined,' Spencer said. 'The temperature of the room, the humidity, the water, all that is important.' He kept at it, feeding the vets a steady diet of practice pies. "They aren't shy about their opinions, so that helped prepare me,' Spencer said. 'I soon found out that you have to be a mad scientist in this business, because it is a science,' Spencer said. 'I thought I'd be twirling dough up in the air, whistling. I haven't done that once.' Just three months later Spencer opened Nino's, which is a takeout restaurant inside the VFW, built in 2011 to replace the old one. With a full-service bar and adjoining space, the VFW is a social club for veterans and their families. The members participate in parades and lead fundraising drives. The post hosts bingo on Fridays, karaoke on some Saturdays and musical acts. On a recent weekday Spencer began the 5 p.m. shift training two new employee — an order taker and pizza preparer. Before long the Door Dash ringtone sang with incoming orders, which began automatically queuing up on an overhead tablet screen. Spencer laid out the pizza doughs on a narrow counter near a row of metal ingredient bins and showed the worker how to load them; ladle a cup of sauce on the middle then spread it gently and evenly outward to within a quarter-inch of the edge. Make sure the mozzarella is single layer, then put on the other ingredients. When the employee began placing olives on one-by-one Spencer corrected him. Too slow, sprinkle them on, then space them, he instructed. Most importantly, Spencer said, think of the squares this masterpiece will be cut into. Each piece should include every ingredient — mini pizzas in themselves. Soon, as orders poured in, Spencer was in a pizza-making frenzy, putting them in the oven, removing and slicing them with a rocking pizza cutter, and boxing them. In between he jumped over to help prepare the pizzas and fill an order for a Chicago-style hot dog, which have their own mad scientist origins. He carefully built an order with its myriad components, making sure to top it with a dash of celery salt and 'sport' peppers. 'Wednesdays are usually slow, I don't know what's going on, but I'm not complaining,' said Spencer. 'I don't mind chaos. I can handle doing six, seven things at once. It's when it stops that I don't know what to do.' Spencer had gotten a taste of how hectic the business could be on one of the first Fridays he was open, bingo night, when he had to stop taking orders because he was overwhelmed. He went on Facebook quickly afterward to explain what happened. 'Everyone shows up between 6 and 7 p.m to order food before Bingo starts,' he wrote. "This means we have preorders, current orders then everyone from Bingo (could be 15-30 people) all at once in line waiting to order. Let us just say it gets crazy.' Spencer said he is constantly tinkering with the dough and pizza prep to make sure it's exactly right. He's open to constructive criticism — and has learned there is plenty available. 'The transplants from Chicago are out of this world,' he said. 'They are die-hard about their pizza. Not a day goes by when I don't hear a couple people saying, 'When I was a kid…,' or 'I'm from Chicago, we got high expectations for you.' Some people tell me I have to use water from Chicago in the dough to be authentic. I'm not hauling Lake Michigan water down here. That's crazy.' He said he's pretty practiced now at separating the bluster from the beneficial. 'We knew this was niche thing, just not to this level,' he said. As he slid a pizza from the box onto the VFW bar, Josh Stewart said he thought Chicago-style pizza meant only deep dish. He's glad it doesn't. "It just tastes really good and he's make it extra crispy if you request it," Stewart said.'I'd rather have this than a franchise pizza any day." Spencer has six employees now, including his 13-year-old son. Stacey makes the desserts and Post veterans have stepped in to volunteer on occasion during rushes. He doesn't know how fast or how much he has room to grow in the small kitchen. Mochi Joy was there for three years. 'I love it here and all the support we've gotten,' he said. 'I'm a loyal person. It's hard to say what could happen."
The Independent
16-06-2025
- Politics
- The Independent
Tory MP pleads not guilty to sexual assault at London's Groucho Club
A Tory MP has pleaded not guilty to two counts of sexual assault at London's Groucho Club. Patrick Spencer, the MP for Central Suffolk and North Ipswich, allegedly cupped the breasts of two women over their clothes at the famous private members' club on an evening in August 2023. He has been suspended from the Conservative Party and had the whip withdrawn over the charges. When the charges were made public last month, Mr Spencer 'categorically denied' the allegations against him and vowed to defend them 'robustly' in court. Mr Spencer is the son of Michael Spencer, a billionaire Conservative peer and founder of finance firm NEX Group. Lord Spencer was Tory treasurer between 2006 and 2007, having donated millions of pounds to the party, and was awarded a peerage by Boris Johnson in 2020. Mr Spencer was first elected to Parliament last year with a majority of 4,290. Prior to entering Parliament, he worked in finance for a private equity firm chaired by his father, IPGL. He later took a job at the Centre for Social Justice think tank, founded by the former Tory leader Iain Duncan Smith and then became a senior adviser at the Department for Education. He made his maiden speech in the Commons in July last year during a debate on the MPs' code of conduct relating to second jobs, during which he said the "most important thing to the people across my constituency" was "restoring a sense of moral probity and public spiritedness to our political system". He had been told by Tory whips to stay away from the parliamentary estate while inquiries were ongoing. The 37-year-old, from Suffolk, appeared at Westminster Magistrates' Court, where he confirmed his name and date of birth before pleading not guilty to the offences.
Yahoo
03-06-2025
- Business
- Yahoo
Nash Dogs expanding into brick and mortar location in Old Hickory
OLD HICKORY, Tenn. (WKRN) — A Nashville man known in Old Hickory for slinging 100% Angus beef hot dogs is growing his business even more by opening up his first brick-and-mortar location. Nash Dogs owner Michael Spencer has been building his business since about 2020, when the COVID-19 pandemic hit. While feeling unhappy with his corporate job, Spencer started looking for a new venture that could allow him more time with his family. 'I came up with a plan that I had to get out of that lifestyle of grinding 60 or 70 hours a week and still not having enough money to equate to what I was looking for long-term,' he told News 2. During his research, he came across a food truck operator and thought going into that line of business for himself could be the way forward. Neighborhood News: Stories impacting your community | Read More Hot dogs, Spencer said, are a pretty versatile food, in that there are multiple different types of hot dogs one can sell. Ultimately, Spencer decided on a quarter-pound, 100% Angus beef hot dog, for its juiciness, flavor and fragrance. At the start of the COVID-19 pandemic, Spencer thought offering a low-cost item would be beneficial to those struggling financially amid the chaos of the time period. 'Hot dogs were depression food, originally,' Spencer said. 'It was a cheap food that people could eat.' Starting as just a cart in his grandfather's garage, Spencer has been able to grow his business steadily over the years. Initially, he brokered a deal with a local property owner to set up his cart in exchange for clearing the property of trash that people dumped onto it routinely. The Old Hickory location was formerly a gas station and then later was used as a Goodwill donation drop off location. After the Goodwill donations stopped occurring there, people still left items they no longer wanted. 'It was kind of an eyesore for the community,' he said. 'I found the landlord's phone number, called, and offered to haul the trash in exchange for a spot to host the hot dog stand.' He did that for about six months, he told News 2, then began looking for other locations. He started attending the Old Hickory Village farmers market on Tuesdays, then the Donelson farmers market on Fridays. 'Those two farmers markets really gave us great traction in the area,' Spencer said. After a while, Spencer said he was able to go to pop-ups at Metro Nashville Public Schools and at apartment complexes. He was then able to open a location inside Opry Mills Mall. The stand is located at the front of Entrance 3, near the Rainforest Cafe and Off Broadway Shoes. Now, after about five years, Spencer said he's gotten the community buy-in to open up a full-fledged brick and mortar location. ⏩ 'The idea came from my head, but it really had to take the community and the people around me being willing enough to invest their time, attention and dollars for me to really flourish,' he told News 2. His new store is located in the 1400 block of Robinson Road, next to the Piggly Wiggly in Old Hickory. 'I'm hoping it's the first of many,' he said of the brick and mortar location. Spencer's looking forward to the location, stating it'll offer him a better chance to give back to the community that's supported him over the years. 'I really think we all have a place in life to help serve one another,' he said. 'I believe if we don't take care of the next person, who will? Nash Dogs started off as a way to serve myself, but it's turned into a way for me to really be an outlet for people looking to grow. I fully intend to turn Nash Dogs into something more than just a hot dog brand. I think that we can have an impact on society and our community in a positive way—not just through food but through opportunities.' Ideally, Spencer said the Old Hickory location will be open this summer, though there are still several moving parts that still need to be nailed down before he commits to a firm opening date. No matter what happens, Spencer will keep everyone updated through Instagram. Do you have news happening in your neighborhood? Let us know by sending an email to neighborhoodnews@ Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
India Today
20-05-2025
- Automotive
- India Today
Zeno Emara launched in India at Rs 64,000. Know all the details
Bengaluru-based electric mobility startup Zeno has officially entered India's two-wheeler EV space with the launch of Emara. The company calls their electric motorcycle the country's first Sport Utility Electric Motorcycle (SUEM). According to the company, Emara is designed specifically for mass-market commuters, and it aims to fill the large gap in the 100-150cc motorcycle segment, currently dominated by petrol models like the Hero Splendor and Honda Shine. The company was founded by former senior leaders from Tesla, Ola Electric, Apple, and Ather, bringing together global experience with a local vision. advertisementCEO Michael Spencer highlighted Emara's versatile utility, calling it 'tough enough for a full day's work, stylish enough for a date night, and flexible enough to charge however and wherever our customers need.'The Emara boasts a 250kg load capacity, the company states that the load capacity is more than double that of its closest EV competitor. The bike features 30% gradeability, 190mm ground clearance, and a 4kWh onboard battery (expandable to 8kWh) delivering a real-world range of 100km. It is powered by an 8kW peak motor and reaches a top speed of 95 km/h. Riders also benefit from up to 150 litres of lockable storage through add-on accessories. advertisement A major innovation from Zeno is its multi-modal charging ecosystem—a first for India. Emara users can choose between battery swapping, fast charging (at Zeno or any public Type 6 charger), or home charging. This patent-pending technology aims to eliminate range anxiety while giving customers total freedom over how they charge. Zeno plans to begin deploying charging infrastructure in key areas by late 2025 and aims to roll out 20,000 charge points across India by 2029, ensuring that no rider is more than 2.5 km away from a Zeno charging facility in launch also brings flexible and accessible pricing to the market. Customers can either purchase the bike with the battery (full ownership) or opt for the Battery-as-a-Service (BaaS) model, where they buy the bike and subscribe to battery use. Under full ownership, the standard price is Rs 1,19,000, with pre-order offers starting at Rs 1,00,000 for the first 5,000 units. In the BaaS model, the bike is priced at Rs 79,000, with early bird pricing starting at Rs 64,000. BaaS subscribers can choose between prepaid energy plans—Rs 1,500/month for 48kWh (approx 40km/day) or Rs 2,500/month for 120kWh (approx 100 km/day)—or go with a postpaid option at Rs 52 per kWh. Full Ownership Standard price: Rs 1,19,000Pre-order pricing:First 5,000 orders: Rs 1,00,000Next 5,000 orders: Rs 1,04,00010,000-20,000 orders: Rs 1,09,000Battery-as-a-Service (BaaS)Standard price: INR 79,000Pre-order Pricing:First 5,000 orders: Rs 64,000Next 5,000 orders: Rs 69,000Next 10,000 orders: Rs 74,000Pre-orders for the Emara are now open, with customers able to reserve their unit by paying Rs 935 via the Zeno website or mobile app. Those who book early will receive exclusive discounted pricing and priority delivery slots, with shipments scheduled to begin in early to Auto Today Magazine
