A POPULAR Michelin star restaurant is set to close for good after six years.
The owner of the London-based eatery has admitted it’s been a “huge challenge” since opening the venture.
2
2
Pophams London Fields launched as a bakery and evening pasta concept in 2019 but will shut on October 30.
Ex-Formula 1 caterer Ollie Gold had opened his first bakery in London’s Islington two years earlier with creative director Lucy Whirter in 2017.
The London Fields site followed and was headed up by executive chef Phil King and head chef Rae Arends.
The business also has a branch in Victoria Park.
A spokesperson for the restaurant said: “Running an evening restaurant over the past six years has been a huge challenge.
“The rising costs of produce, general bills, rent and labour have placed enormous pressure on this side of the business, while the unpredictable nature of services in the early week has made it difficult to achieve the consistency needed to sustain the restaurant in the long term.
“We’ve worked hard to adapt, but despite our team’s best efforts, the balance has become increasingly hard to maintain.
“That said, the experience has also been hugely rewarding. Creating a space where people could come together to enjoy great food, and working alongside such a talented and dedicated team, has been something we’re incredibly proud of.”
In a post on Instagram last week, Pophams said: “After much deliberation, we’ve made the very difficult decision to close our pasta restaurant at Pophams London Fields.
“We are all driven and determined to finish on a high and go out on a bang.
“We will be open right up to and including the 30th October.
“In October we will be operating from Wednesday to Saturday. We would love as many of you as possible to come and dine with us one more time and help us finish in style!”
It went on to say: “Running an evening restaurant over the past six years has been a huge challenge.
“The rising costs of produce, general bills, rent, and labour have placed enormous pressure on this side of the business, while the unpredictable nature of services in the early week has made it difficult to achieve the consistency needed to sustain the restaurant in the long term.
“We’ve worked hard to adapt, but despite our team’s best efforts, the balance has become increasingly hard to maintain.”
They added the experience has been “hugely rewarding” and paid tribute to the efforts of head chef Rae and executive chef Phil.
The website describes the London Fields site as working with seasonal British and Italian produce, “each dish takes inspiration from traditional Italian flavours and methods, with a creative approach”.
Do you know more? Email ryan.merrifield@thesun.co.uk
