A group of fraudsters managed to steal a total of £195,000 in government grants by pretending to run a group of businesses, including a Greggs bakery.
Rochdale, St Helens, and Thurrock councils all provided money to Rais Kayani after a number of false applications were made for the Small Business Grant Fund.
The councils were defrauded out of £75,000, £35,000, and £85,000 respectively within the space of just five days, with those responsible later transferring a large proportion of the funds to America and Hong Kong.
Between the period of 4 May and 9 May 2020, fraudsters impersonated the popular high street bakery chain Greggs in order to secure cash from St Helens council.
A court heard that genuine business rate account numbers were used by the group in order to support the false applications, with thousands of pounds in funds then awarded to fraudsters by the local authority.
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Investigators were unable to discover exactly who submitted the applications. They were, however, able to track the payments to an account for a company based in Luton, Beds, called RAK Traders and Services Ltd.
Rais Kayani, 31, was revealed as the sole director of the company, and bank statements from the business account showed that a total of £195,000 had been received from the three different local authorities in the corresponding period.
A few days after the money was paid into the account by the various councils, statements show £100,000 leaving on 12 May to an American account.
Shortly afterward, $47,500 was transferred from the American dollar account to another bank account, this time in Hong Kong.
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Appearing at trial at Southwark Crown Court, Kayani plead guilty to a single charge of entering into a money laundering arrangement and was given a 16 months jail term, suspended for 18 months.
A suspended sentence is served in the community rather than in prison and is designed to allow the offender probation and rehabilitation.
The Crown Prosecution Service has since recovered £155,000 of taxpayer’s money and is seeking a confiscation order to retrieve the rest.
Speaking after sentencing, Ben Reid of the CPS said: “At a time of national emergency during the COVID-19 crisis, vast government funds were released to support struggling businesses across the country.
“Kayani was the cynical beneficiary of a series of false applications to local authorities in different parts of the country from where his business operated.
“Having dishonestly benefitted from the fraudulent applications for the Small Business Grant Fund, he transferred the proceeds overseas.
“We have already recovered £155,000 of taxpayer’s money and will now seek a confiscation order for the remaining funds.”
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it.
The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure.
Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap.
And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.
Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub.
As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots.
There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet.
Spring small plates at The Black Friar pubDelicious spring drinksInside The Tavern at The Black Friar
A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals.
Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta.
And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut.
Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce.
“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar.
“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”
Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather!
“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”
To find out more about The Black Friar and to book a table, visit HERE.
Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester
Daisy Jackson
Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.
With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.
Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.
They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.
The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.
And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.
Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.
They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”
They announced the news this morning on Cerys Matthews’ BBC 6Music Show.
British seafood with a side of cocktails? Sounds alright to us.
A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.
Georgina Pellant -
5th July 2023 
