Restaurant Brian Maule at Le Chardon d'Or announces its closure

The Staff Canteen

Editor

Glasgow restaurant, Brian Maule at Le Chardon d'Or, has announced on social media that it has closed after its final service.

The restaurant opened in 2001, when Brian Maule, former head chef at Le Gavroche, returned to Glasgow.

In a statement the team posted: “We have tried so hard to fight against the financial burden of the ‘new normal’ world we live in, but it has forced our hand - for now - with immediate effect.

“Surviving through Covid, then spiralling into a cost-of-living crisis, increased home working, plunging property values, lack of support for the Hospitality sector. All these damaging factors, plus many more have weighed heavily on us, we have tried so hard to see it through - for our fantastic team, whom we feel so sorry, but also for the City that we have been part of for the last 22 years, our business simply can no longer be sustained under all these pressures.

“We leave behind something that has been very special, and are so thankful to all our customers, many whom we now consider friends. Your support will never be forgotten - we could never have done it without you, we are grateful for everything and once the devastation has subsided, we will take great comfort from the friendships created along the way and cherish the memories.”

View this post on Instagram

A post shared by Brian Maule at Le Chardon d'Or (@lechardon_dor)

About Brian Maule

Brian left his Ayrshire hometown to travel to Lyon in France where he worked and trained with some of the country’s most respected chefs. His potential was spotted by Michel Roux Jr and Albert Roux at Le Gavroche restaurant in London. At the age of only 24, he was appointed Head Chef at this prestigious venue. Brian led a select brigade of 18 kitchen staff for eleven years.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.