THE creator of a Michelin-backed restaurant has confirmed a devastating closure after 14 years.
Loyal diners were disappointed to hear one of their favourite family-run venues was shutting down forever.
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Manchester based 63 Degrees sparked rumours of potential trouble when they turned away customers across the festive period last year.
A notice at the restaurant revealed they would be closed until January 11, but this was extended to January 30.
And, it was radio silence from the venue from then on, with their online booking page “temporarily offline”.
Founder Alexandre Moreau finally revealed earlier this week that his father, the Head Chef, and mother returned to France for health reasons.
Their beloved restaurant was hailed for its French cuisine and introducing more Parisian culture to the Northern Quarter.
It was a Michelin-recommended venue with glowing reviews from satisfied customers.
The family-run business used to advertise their menu “filled with the likes of escargots, chou farçi and crème brûlée”.
But they also boasted a “burger section where the likes of lobster and pigeon join the usual beef option”.
“This is a family affair, with the Chef-Owner’s son serving out front, and has the feel of a true neighbourhood restaurant,” they added.
But, 63 Degrees is not the only restaurant to shut down, as many top chefs feel they have been forced to turn their back on the industry.
What is happening to the hospitality industry?
By Laura McGuire, consumer reporter
MANY Food and drink chains have been struggling in recently as the cost of living has led to fewer people spending on eating out.
Businesses had been struggling to bounce back after the pandemic, only to be hit with soaring energy bills and inflation.
Multiple chains have been affected, resulting in big-name brands like Wetherspoons and Frankie & Benny’s closing branches.
Some chains have not survived, Byron Burger fell into administration last year, with owners saying it would result in the loss of over 200 jobs.
Pizza giant, Papa Johns is shutting down 43 of its stores soon.
Tasty, the owner of Wildwood, said it will shut sites as part of major restructuring plans.
Just yesterday The Sun reported a BBC star and Gordon Ramsay protege was compelled to close another venue after “vowing to do it right” this time.
TV chef Mark Sargeant, 51, waved goodbye to The Restaurant MS in Folkestone, Kent, after a string of setbacks.
He sent an email to customers which read: “It is with deep regret that we announce the closure of The Restaurant MS.
“This decision, made after careful consideration, has not been easy.
“However, the challenging market conditions and an unpredictable future have compelled us to take this step.
“We extend our heartfelt gratitude to our valued customers, dedicated employees, and supportive suppliers for their unwavering support since our inception, as we could not have achieved this journey without each of you.”
Elsewhere, yet another BBC star suddenly closed his restaurant after nine months – despite a £400,000 revamp just last year.
Caldesi opened in Belsize, north London last April, serving upmarket Italian food.
But, just months later, bosses confirmed the restaurant’s upcoming closure on Instagram.
Similar scenes unfolded when one chef suddenly shut down two Michelin-hailed restaurants without warning as fans cried “I thought they’d go on forever”.
Meanwhile, The Sun has compiled a full list of celeb TV chefs that shut down Michelin-hailed restaurants last year – including a BBC MasterChef judge.
It includes Marco Pierre White’s restaurant Mr White’s Steak, Pizza and Gin House, located in London’s iconic West End, that abruptly closed in January 2024.
And, Michelin-starred chef Michel Roux Jr also closed the doors on his iconic restaurant Gavroche.
Why celeb restaurants go bust
By Paul Lochhead - managing director of Drinkstuff
THE recent wave of celebrity chef restaurant closures can indeed be attributed to several factors, with the pandemic being a significant one.
The hospitality industry, particularly high-end restaurants, faced unprecedented challenges during the pandemic. Restrictions on dining, a shift to takeaways, and the need for social distancing significantly reduced footfall and revenue for these establishments.
However, the impact goes beyond the pandemic. High-end restaurants operate on a model that requires substantial overheads—premium locations, top-quality ingredients, and skilled staff.
With the economic uncertainty and a change in consumer behaviour post-pandemic, there’s been a shift in dining preferences. Many diners are now seeking more casual, value-driven experiences, which puts pressure on the viability of luxury dining.
Moreover, for celebrity chefs, these ventures are often passion projects rather than primary revenue sources.
If a restaurant isn’t performing well, it may not be worth the continued investment, especially when compared to the other income streams they have, such as media appearances, books, and endorsements.
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