Ireland's only two-star Michelin restaurant served up record profits last year
Restaurant Patrick Guilbaud also saw its cash pile increase more than four-fold.
IRELAND’S MOST CELEBRATED restaurant is enjoying its best ever year as diners are flocking to Restaurant Patrick Guilbaud in Dublin.
The joint is Ireland’s only two-star Michelin restaurant, and director, Stephane Robin said yesterday that 2017 is turning out to be the restaurant’s “best ever year” since it opened 36 years ago.
The stellar performance by the restaurant in 2017 followed three consecutive record-breaking years in 2016, 2015 and 2014 as the restaurant benefited from the boom in fine dining and the recovering economy.
New accounts for the restaurant firm, Becklock Ltd, showed that accumulated profits at the business increased by €210,000 – going from €564,000 to €774,000 in the 12 months to the end of August 2016.
The firm’s cash pile during the year increased more than four-fold – jumping from €371,000 to €1.48 million.
The famed restaurant is housed in the five-star Merrion hotel in Dublin and counts two of Ireland’s best known businessmen, Martin Naughten and Lochlann Quinn, as minority shareholders.
Robin said yesterday that for the restaurant to attain a third Michelin star “is a dream. Never kill the dream”.
Consistency
Robin said that the consistency in the quality of the food and the service has never been as high as it is today at the restaurant.
Robin said that the restaurant’s lobster ravioli, wild salmon, king crab and Wicklow Hills lamb fillet are very popular right now.
Those who opt for the evening eight-course meal can pay €185 per head or can pay €120 for a three-course meal, while a two-course lunch costs a more affordable €50 per head.
Robin said that the restaurant is benefiting from the “huge amount of tourists in Dublin this summer, especially the number of Americans. It is quite amazing”.
Last year the restaurant closed for three months for renovations and Robin said that the refurbishment is paying off today.
The refurbishment involved a new kitchen equipped with the latest technology and Robin said that the business deliberately did not increase the number of tables beyond the existing 20.
“We have 60 to 70 ‘covers’ in the evening time and if we had increased the number from 90 to 100 ‘covers’, the quality would suffer.”
The restaurant employs 38 and staff costs, including directors’ pay, last year totalled €1.29 million.
The other directors are listed as Patrick Guilbaud, who has a controlling interest, and Guillaume Lebrun.
