During an interview, Patrick Guilbaud expressed his satisfaction with the performance of his restaurant in 2022, stating that it was a fantastic year.
After experiencing two years of losses due to the Covid-19 pandemic, the two-star Michelin restaurant managed to achieve a post-tax profit of €344,600 for the 12 months ending in August.
In 2021, the business incurred a modest post-tax loss of €19,679, followed by post-tax losses of €662,889 in 2020.
Reflecting on the impact of the Covid-19 shutdown on the restaurant industry, Mr. Guilbaud mentioned that they went from being fully operational one day to completely shut down the next, emphasizing the shared challenges faced by all establishments.
Expressing gratitude for the strong team and government support through furlough programs, Mr. Guilbaud acknowledged the fortunate circumstances that contributed to their successful recovery.
The reported profit for the last year includes non-cash depreciation costs amounting to €271,008.
The Merrion Hotel-based restaurant witnessed losses due to the pandemic after achieving record profits of €873,643 in 2019 and €524,952 in 2018.
When asked about business prospects for 2023, Mr. Guilbaud commented on the stability but uncertainty compared to the previous year, hoping to ensure a strong performance in 2024 as well.
Furthermore, Mr. Guilbaud noted that the restaurant’s tourist business has almost returned to normal levels this year.
As the restaurant celebrated its 40th anniversary of operation, it managed to turn a profit again last year. Mr. Guilbaud expressed his delight at achieving such longevity in the industry.
Throughout its four decades of existence, the restaurant has successfully navigated five recessions before facing the business disruptions caused by the pandemic since March 2020.
As of the end of August last year, Becklock Ltd, owned by Mr. Guilbaud, accumulated a total profit of €2.22 million.
The lunch menu at the restaurant costs €90 per person, while the a la carte menu ranges from €140 to €160 per person.
For those seeking a unique dining experience, the eight-course surprise tasting menu is available at €245 per person. Each course is meticulously designed using the finest seasonal ingredients to create a tantalizing experience.
The company’s cash funds decreased from €1.24 million to €774,621, reflecting a decrease of €468,650.
Staff costs more than doubled, amounting to €1.63 million, as staff numbers increased from 26 to 36. Directors’ remuneration increased from €183,326 to €535,318, comprising emoluments of €348,696 and pension contributions of €186,620.
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