‘Bankrupt’ Josh plans to offer free meals in future
ONE of the West’s most renowned chefs and restaurateurs has said he is “technically bankrupt” due to lockdown restaurant closures.
Josh Eggleton, whose sites include Michelin-starred gastropub the Pony & Trap, Salt & Malt and Root, said he will be “personally paying” for the financial impact of the Covid-19 pandemic for at least 10 years.
Speaking to ITV, the top chef revealed how dire the situation was just days after having to close up.
“Within one week we were done,” he said. “Our cash flow was gone, costs quickly spiralling out of control.
“We work on such fine margins, so technically we are bankrupt.
“What I’ve had to do is reorganise all of our debt and plan the next 10, 15 years to get out of this.
“I will personally be paying for it for that long. The country, much longer.”
Josh’s six restaurants and pubs, which also include the Kensington Arms and Yurt Lush, closed in March.
The 150 staff who work across them have all been furloughed and Josh is suffering a loss in takings amounting to tens of thousands of pounds, he said.
During the ongoing period of closure, the 36-year-old has been heavily involved in two initiatives set up to feed vulnerable people – Bristol Food Union and Caring In Bristol’s Cheers Drive.
He said he believes coronavirus has “exposed a broken system” and is re-evaluating how his restaurants will operate in the future, suggesting he could use them to offer free meals to those who need them alongside paying customers.
Speaking about the Pony & Trap, which is regarded as one of the UK’s finest gastropubs, he said it “won’t be the Pony & Trap that it was before”.
“It’s about time we started looking at it and tried to support each other more,” he said.
“If you can afford to come here (the Pony & Trap), then great – I want you to come.
“But if you can’t we will run a programme and a scheme where you can apply.
“We will have five or six spaces every night, every service that we do, and I want all walks of life to come here to eat and drink.
“I want to inspire people through food and eating, to construct restaurants that all walks of life can enjoy.”