Fine dining back on menu as Guilbaud profits up €88k

Ireland’s most celebrated restaurant had its busiest year in 2014 since opening 34 years ago leading to a profit jump of €88,000.

Fine dining back on menu as Guilbaud profits up €88k

According to Stephane Robin — director of Ireland’s only two-Michelin star eatery restaurant Patrick Guilbaud — 2014 was “fabulous for business”; adding that it was the restaurant’s busiest year since 1981.

He said 2015 has seen the strong performance continue and would have been even better had the restaurant been open for lunch during weekdays.

The restaurant hasn’t served lunches since June 22 due to building works relating to the extension of the five-star Merrion Hotel which houses the multi-award winning restaurant.

“Business is getting stronger all the time,” Mr Robin said, adding that he hopes that week-day lunches will recommence in November or December.

Mr Robin was commenting on accounts filed by the restaurant’s holding company, Becklock Ltd, which show accumulated profits increased by €88,039 from €356,256 to €444,295 in the 12 months to the end of August last.

The profit jump in 2014 compares to profits increasing by €80,254 in 2013.

The profits of the last three years follow the business recording a breakeven during the depths of the recession.

The filings — which don’t provide a revenue figure — show that the firm’s cashpile decreased from €749,471 to €274,561.

Well-known businessmen, Lochlann Quinn and Martin Naughton have shares in Becklock and other shareholders to sit on the board are Mr Guilbaud, chef Guillaume Lebrum and Mr Robin.

Mr Robin said that business at the moment “is very, very strong. It is very positive and there are a lot of tourists around, so everything is good”.

He said that the business has increased its employee numbers to 43, while not doing lunches is giving the staff more time to improve the performance of the restaurant.

“We are working very, very hard to be better and doing more training at the moment.”

Asked if it is the restaurant’s target is to attain a third Michelin star, Mr Robin said: “We still dream of it, why not?”

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