Chef blames economic climate for demise of award-winning rooftop restaurant

By BRIAN FERGUSON
Published on 08/08/2012 17:01

ONE of Edinburgh’s best-known chefs is set to close down his upmarket restaurant in the city within weeks, blaming the current economic climate in the capital.

Tony Singh has announced the “likely” demise of rooftop eaterie Oloroso, despite winning a clutch of awards over the years.

A Thai restaurant chain, Chaophraya, is in talks to take over the site.

Oloroso opened in 2001 on the corner of Castle Street and George Street and was a huge hit with critics. However Singh’s plans to expand onto other sites failed to capture the same success and he closed down other nearby ventures like Roti and Tony’s Table.

Three years ago he was forced to enter into a Company Voluntary Agreement over the running of Oloroso after having his overdraft facilities withdrawn by his bank, although the restaurant continued to trade.

Singh, 41, said: “I’m extremely proud of what’s we have achieved at Oloroso over the last ten years. Running my own restaurant has been an unforgettable experience; however the current economic climate is incredibly challenging and in all honesty it has made me question my future, as well as the future of my staff and suppliers.

Today marks the commencement of a consultation period with the staff during which my proposal to close the restaurant will be discussed in-house.

“The proposal comes at a time where I feel that it makes sense to take a step back from the industry during these difficult times and re-group. Although I’ve got some exciting projects in the pipeline, right now my priority is to spend some time with my family, who have stood by me throughout the long days and nights.

“I’d like to take this opportunity to thank everyone who’s been involved in the success of Oloroso over the past ten years – family, staff, suppliers and customers. It’s down to their support that I’ve been able to achieve my lifelong ambition, so thank you.”

Singh, who was brought up in Leith and trained at Telford College in Edinburgh, started his career working in hotels and restaurants around the city, before stints on the Royal Scotsman train, at Greywalls Hotel in East Lothian, and as head chef when the Royal Yacht Britannia arrived in Edinburgh, at the age of just 28. He was named ITV’s “chef of the year” in 2000.