Michelin-starred restaurant serves up tasty €84k profit

The Michelin-starred restaurant l’Ecrivain owned by Derry and Sallyanne Clarke last year enjoyed its most profitable period in years.

New accounts show the firm that operates the Dublin restaurant, Sudberry Trading Ltd enjoyed profits of over €84,000.

This followed the business reducing its accumulated losses by €84,569 from €732,243 to €647,674 in the 12 months to the end of August last.

In the prior year, the firm’s accumulated losses reduced marginally from €734,816 to €732,243 and this followed the business’s accumulated losses increasing in a number of years prior to 2013.

The accumulated losses are largely made up of loans the Clarkes have made to the firm over the years in order to prop up their business along with substantial non-cash depreciation costs over the years.

In a statement yesterday, Derry and Sallyanne Clarke said: “2014 was a good year for l’Ecrivain and for the restaurant business in Dublin generally.

They added: “We have seen continued growth in the business in 2015. We depend on a core staff , many of whom have worked with l’Ecrivain for a long time to ensure that our customers get the special experience we want them to have when they dine at l’Ecrivain.”

The accounts show that staff, along with the Clarkes, last year received aggregate pay of €692,308.

The Clarkes said: “There is plenty of very good competition in the marketplace and customers dining out are getting good value for money.”

The Clarkes are also known for banning the use of mobile phones by diners in their dining room.

Currently, the restaurant trade is fighting plans by Government for proposed mandatory display of calorie counts on menus.

Asked to comment on the issue, the Clarkes state: “The proposed mandatory display of the calorie counts on menus will add an extra administrative burden to most restaurants, as we change our menu on an almost daily basis but if the proposed regulations are introduced, we will implement them.”

They revealed: “We have done our own trials offering our customers menus with calories and on each occasion they handed back same menus asking for regular ones without calories.”


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