Latest news with #RestaurantPatrickGuilbaud
Irish Independent
22-07-2025
- Business
- Irish Independent
High-end Restaurant Patrick Guilbaud says trade has recovered after tariffs dip
In an interview, Patrick Guilbaud said that business is steady in 2025 with a 4-5pc increase in revenues on last year. He said: 'Business is very steady this year. It is quite good and is better than last year. We are very pleased." In reference to the impact on business President Donald Trump announcing planned US tariffs at the start of April, Mr Guilbaud said 'after the tariffs in April we had a drop in business for two to three weeks'. Mr Guilbaud made his comments on new accounts filed by Becklock Ltd, trading as Restaurant Patrick Guilbaud, show post tax profits of €117,770 for the 12 months to the end of August last. The post tax profit of €117,770 was a 30 per cent decrease on the post tax profits of €167,554 for the prior year. The profit last year takes account of non-cash depreciation costs of €292,627 At the end of August last, Becklock Ltd's accumulated profits totalled €2.51m. The company's cash funds increased from €869,055 to €1.38m. Staff costs declined from €1.7m to €1.47m as numbers employed reduced by just one to 37. Directors' pay more than halved from €439,448 to €211,000 made up of emoluments of €99,000 and pension contributions of €112,000. Mr Guilbaud said that the restaurant continues to strive for the third Michelin star. He said: 'We do the best we can every day and are working very hard.' This year is the restaurant's 44th year in business and Mr Guilbaud said that a team is in place to make sure that the restaurant can thrive for years to come. The lunch menu at the two Michelin star Restaurant Patrick Guilbaud costs €95 per person - the same price as this time last year while A La Carte ranges from €135 to €185 with the eight course tasting menu costing €275 per person. Mr Guilbaud no longer has a controlling stake in Becklock after transferring during the 2023/24 financial year almost half of his share to his son, Charles who is part of the management team Charles has a 25pc share in the business as a result and has signed off on the 2024 accounts in his role as a director. Other members of the board are listed as Stephen Robin, Guillaume Lebrun, Martin Naughton, Lochlann Quinn and Kieran Glennon.
Irish Independent
17-07-2025
- Entertainment
- Irish Independent
Restaurant review: ‘It's more fun — and less arrogant — than it used to be, and I consider our €404 lunch bill to be good value right now'
Our food critic savours the evolved food and service at the Dublin fine-dining institution I was first brought to Restaurant Patrick Guilbaud as a student, when it was located on James Place East. I didn't know much about French food beyond what I'd learned eating my way around the cheapest restaurants in Paris on the meal vouchers that came with my summer job at Habitat in the Forum des Halles (yes, I have a fairly niche French vocabulary), but I recognised RPG as something special. The restaurant moved to its current site beside The Merrion Hotel 25 years ago, and I have eaten there on occasion over the years. In the past, I struggled with the formality of the service. I felt it got in the way of the food; it put me off. But I've noticed a gradual change, and the sometimes strangulated French-ness of the past is now gone. The staff are younger, and their accents are from all over the place, not just France; RPG is more fun — and, whisper it, less arrogant — than it used to be.
Irish Independent
17-07-2025
- Entertainment
- Irish Independent
Restaurant Patrick Guilbaud review: ‘It's more fun — and less arrogant — than it used to be, and I consider our €404 lunch bill to be good value right now'
Our food critic savours the evolved food and service at the Dublin fine-dining institution I was first brought to Restaurant Patrick Guilbaud as a student, when it was located on James Place East. I didn't know much about French food beyond what I'd learned eating my way around the cheapest restaurants in Paris on the meal vouchers that came with my summer job at Habitat in the Forum des Halles (yes, I have a fairly niche French vocabulary), but I recognised RPG as something special. The restaurant moved to its current site beside The Merrion Hotel 25 years ago, and I have eaten there on occasion over the years. In the past, I struggled with the formality of the service. I felt it got in the way of the food; it put me off. But I've noticed a gradual change, and the sometimes strangulated French-ness of the past is now gone. The staff are younger, and their accents are from all over the place, not just France; RPG is more fun — and, whisper it, less arrogant — than it used to be.
Irish Times
23-04-2025
- Business
- Irish Times
Patrick Guilbaud on bringing fine dining to Ireland, retirement plans, and not getting that third Michelin star
This week's episode features Patrick Guilbaud , the French chef who brought fine dining to Ireland 44 years ago. Situated beside the Merrion Hotel in central Dublin, Restaurant Patrick Guilbaud continues to thrive with two Michelin stars. Guilbaud moved to Ireland in the early 1980s when the country was in recession, and it wasn't always plain sailing. A visit from the sheriff for unpaid debts led to a partnership with successful businessmen Lochlann Quinn and Martin Naughton that helped put the restaurant on a sound financial footing. It also led him to relocate the restaurant to the Merrion Hotel site which was developed by Quinn and Naughton. A move that he considers to be the making of the business. In February Guilbaud received the Distinguished Leader in Business award at the Irish Times Business Awards. READ MORE In this interview with host Ciarán Hancock he discusses those difficult early days of trading, changes in the Irish restaurant trade over the past four decades, the current challenges facing the sector in terms of cost, and his plans for retirement. Produced by John Casey with JJ Vernon on sound.
