A restaurant championed by celebrity chef Anthony Bourdain has become the latest Dublin landmark to close down.
In a message to customers, the owners of The Chophouse in Ballsbridge said they had “tried everything to keep our business going” but warned that “constant rising costs have finally made it impossible to keep our doors open”.
The Chophouse has been trading in Ballsbridge for the past 15 years and was featured by late food expert Anthony Bourdain on his TV series ‘The Layover’.
It is the latest in a line of established Dublin restaurants to shut down in recent weeks – following in the footsteps of the likes of Ukiyo, Rustic Stone and Brasserie Sixty6.
The Restaurants Association of Ireland (RAI) is warning that around 600 businesses have been forced to close their doors since the Government hiked the VAT rate for hospitality to 13.5% last September.
The Government, however, has poured cold water on calls for a return to the lower rate – insisting it would cost the Exchequer “well in excess of €700 million”.
"Constant rising costs"
Chop House owners Kevin and Jillian Arundel thanked their “amazing team who have been so loyal and provided amazing service to every customer that dined with us”.
“We pay tribute to our amazing team who have been so loyal and provided amazing service to every customer that dined with us,” they said.
“We will miss our gorgeous customers, many who became close friends over the years.
“Great times were had – weddings, births, romances, business deals, family celebrations, rugby wins and losses, concerts and much more.
“We have tried everything to keep our business going but the constant rising costs have finally made it impossible to keep our doors open.”
The Chophouse restaurant in Sandymount will continue to trade as its Ballsbridge sister shuts down.
VAT
The Government has not officially ruled out any return to 9% VAT, with a Department of Finance spokesperson noting that the decision is a "matter for consideration as part of the Budget 2025 process".
The latest Tax Strategy Group papers warn that a return to 9% would cost the Exchequer around €764 million for the year.
They say that offering the lower rate to food and catering services while keeping accommodation services at the higher rate would cost an estimated €545 million.
The rate was originally reduced to 9% in July 2011 due to the financial crash.
It remained at that rate until 2019 before being reduced again when COVID hit.
The return to 13.5% was announced in last year’s budget and implemented in September.
