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Restaurants remove lobster and steak from menus as costs soar
High-end establishments are being forced to use cheaper ingredients to balance the books
Britain’s most celebrated restaurants are ditching expensive dishes such as lobster and steak as soaring food costs force chefs to rethink their menus.
Michelin-starred chefs and leading restaurateurs said premium fish and cuts of meat are becoming too expensive to serve, with customers unwilling to stomach further price increases.
High-end establishments are instead being forced to rely on cheaper ingredients to help balance the books.
The warnings come after a summer of droughts put pressure on British farmers, while higher energy, transport and wage costs have also pushed up the expense of getting food onto restaurant tables.
Tommy Banks, the Michelin-starred Yorkshire chef, said his restaurants had stopped routinely serving turbot after its price rose from £14.50 a kilo in 2018, to £65 a kilo last week.
He said: “There’s a lot of ingredients we simply don’t use because they’re too expensive, and we can’t pass that cost on.”
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