Clarkes thank loyal diners for support

Derry and Sallyanne Clarke who lost their only son, Andrew, 16, just over seven months ago, yesterday thanked loyal customers of their Michelin-starred restaurant for their support over the past year.

Secondary school student, Andrew died by suicide in late December of last year.

Andrew’s parents enjoyed a high public profile through their long-established award-winning restaurant, l’Ecrivain and Derry Clarke’s TV chef appearances prior to their son’s tragic death. Yesterday in a statement the two said: “We are grateful to our loyal customers for their support over the past year. It has been a very difficult time for us personally.”

They were commenting on new accounts lodged with the Companies Office that show the firm behind l’Ecrivain was ‘cash positive’ at the end of August last.

Sudberry Trading Ltd’s accumulated losses increased by €55,671 from €679,148 to €734,819.

However, the loss includes non-cash depreciation costs totalling €93,805 and the Clarkes state that after excluding depreciation costs “the company made a small profit”.

The Clarkes established l’Ecrivain on Dublin’s Baggot St in 1989 two years after marrying and they stated yesterday that “in the year ended Aug 31, 2012, the restaurant performed very similar to the prior year.”

“We have continued to exercise strict controls over our costs and at the same time, we feel that we have worked hard to provide good value for our customers while maintaining the standards of a Michelin-star restaurant.”

L’Ecrivain is only one of six Irish restaurants to currently have a Michelin star — and Restaurant Patrick Gilbaud is the only restaurant currently to have two stars.

The chief factor behind the accumulated losses at l’Ecrivain is cumulative non-cash depreciation costs totalling €1.65m.

According to a note attached to the accounts: “The directors have expressed their willingness to continue to provide financial support to the company in the form of interest-free loans.”

It goes on: “The directors have taken steps to reduce costs and are confident that the company will return to profitability in the near future.”

The restaurant normally closes for two weeks in August, but will remain open this year and the restaurant’s website yesterday showed that the 10-course tasting menu will set diners back €90, with its lunch menu priced at €35 per head.

A six-course tasting menu costs €65.