Fat Duck restaurant owner focusing on 'growth opportunities'

The parent company of Heston Blumenthal’s Fat Duck restaurant is continuing to work on “growth opportunities” after starting to bounce back from the pandemic.

SL6 Ltd, which is behind both the three-Michelin-starred Fat Duck and one-Michelin-starred Hinds Head pub in Bray, said lockdowns had had a “significant impact” on the business.

It posted a pre-tax loss of just over £1m between 1 June 2020 and 30 May 2021, compared to a £500,000 loss the year before. Turnover was £5.3m, down from £9.6m in 2020.

Accounts state the company was “significantly helped” by the furlough scheme, though it did not make use of any government loans during the period.

Writing in its accounts, director Ronald Lowenthal, who first invested in the group in 2007, said: “The restaurants successfully reopened in late May and have since being improving their revenue, margin, and profit matrixes.

“The group is once again working on its pipeline of growth opportunities which has remained strong. These opportunities include projects to continue to build the group’s capability to deliver exceptional restaurant experiences and unique food as well as other product innovations.”

He added that there was a “high retention” of staff across the company and career development remained a “business priority”.

The company is also working on “efficiency programmes” in the face of rising costs and a tough labour market, according to its accounts.

Oli Williamson, winner of the 2021 Roux Scholarship, announced he had been promoted to head chef at the Fat Duck in January. He told [The Caterer](bio-degradable piping bags, gloves and vac pac bags) he was focused on reducing plastic waste with chefs already using bio-degradable piping bags, gloves and vacuum pack bags in the kitchen.