The famous Michelin-starred restaurant Deanes EIPIC in Belfast, Northern Ireland, will close at the end of the year. (Picture/reproduced from Deanes EIPIC)
Affected by rising operating costs and high food prices, the famous Michelin-starred restaurant Deanes EIPIC in Belfast, Northern Ireland, announced that it will close at the end of the year, ending 26 years of operations. But the good news for loyal customers is that in the future, they will focus on “value for money”.
“CNN” reported that Deanes EIPIC was founded by Northern Irish chef Michael Deane. After opening in 1997, it won its first Michelin star within one year; however, this month the operator announced that due to customers’ increased price sensitivity, it Coupled with the impact of the new crown epidemic, Brexit and rising social costs of living, the restaurant will close at the end of this year.
Chef Alex Greene, who was a finalist on the British TV show “Great British Menu”, revealed that he believed this move reflected the out-of-control costs of the catering industry. “EIPIC is not a restaurant that is ready to go bankrupt. Since the end of the epidemic, people have had one expectation when they walk into a store: the same price and delicious food. But now the cost of realizing this expectation in the UK has spiraled, and costs are out of control, but restaurants cannot increase prices.”
After Deanes EIPIC opened in 1997, it won its first Michelin star within one year. (Picture/reproduced from Deanes EIPIC)
The price of EIPIC’s trial dishes is 100 pounds (approximately NT$3,956) per serving, which is not expensive for a high-end restaurant. However, as a small city, Belfast’s customers’ spending power is not as good as that of London and Paris. Wait for the big city.
EIPIC, like other Michelin-starred restaurants in Europe, follows the classic fine dining model, with luxurious food, white linen tablecloths, top-notch service, etc., but it seems to be a thing of the past; Alex said that modern Michelin-level restaurants are “more simple” , and instead provide more economical services. The rising costs are also reflected in the labor shortage, Alex said. “It is difficult to find employees with dedication and expertise, and the price is very expensive.”
Bronagh McCormick, managing director of Deanes EIPIC, will launch the new food business in Moune, a rural area south of Belfast known for its mountain and sea views and which has been selected as a UNESCO Global Geopark. Alex analyzed that interest rates have increased, property insurance has increased, and everything in the city has increased in price. “People are willing to travel from the city to find food and accommodation, and the cost of doing this (starting a business) in the countryside is significantly lower than in the city. “
Michelin chef Alex Greene and Deanes EIPIC chef Michael Deane. (Picture/reproduced from Deanes EIPIC)
Many high-end restaurants have closed their stalls this year, including one of the world’s most famous restaurants, Noma in Copenhagen. Owner René Redzepi called this high-end dining business model “unsustainable.” London’s two-Michelin-starred restaurant Le Gavroche will also close It will close in January next year.
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