Achi news desk-
Now settled in a new advisory role with Ayrshire group Buzzworks Holdings, he said: “July last year was far from the best time of my life.
“We had spent 22 years building our name, so closing was painful, and it took me a few months to get my head around it all.
“I still don’t think I’m over it: it’s more about trying to deal with it and move on.”
READ MORE: Celebrity Scottish chef secures new role after closing high-profile restaurant
After more than two decades on West Regent Street, the loss of a bonafide culinary institution quickly became a cautionary tale of just how much was at stake if even the most established businesses could not be saved.
When the restaurant fell into administrationMaule declined any offers to speak to the press, instead releasing a measured but heartfelt press release that held nothing back detailing how difficult the current climate was for his team.
“We have tried so hard to fight the financial burden of the ‘new normal’ world we live in’ but it has – for now – forced our hand.
“Our business simply cannot be sustained under all these pressures any longer,” the statement read.
READ MORE: City center ‘We tried so hard’ restaurant closes with immediate effect after 22 years
When asked to elaborate on the challenges currently facing Glasgow city center restaurants and bars, the chef was reserved in his response, making it clear that he is not interested in pointing fingers or adding fuel to any political debate.
However, the issues it highlights tell a story that has become all too familiar in recent years.
“The whole industry is struggling with rising gas and electricity costs and no rate relief up here compared to down south,” he said.
“The city is tired and in a bad way at the moment.
“It doesn’t get the same number of visitors and then there is the LEZ.
“Until people start going back to the offices it’s going to be tough out there and I don’t think it’s a problem that’s going to be solved anytime soon.
“It was a shock to a lot of people when we closed, and we were held up as an example of how things needed to be sorted out.
“It’s a good thing that they’re having those conversations, but the reality is that people are hanging on and hoping for change that may not come.”
Maule’s words hold more weight as he talks about the months before the closure of Le Chardon d’Or which seemed so unexpected from the outside.
He said: “Closing was not a decision taken lightly, but we could not go on with the frustration of not having the answers to the problems we were facing.
“I still think we had the best restaurant in the city center at the time and the biggest following locally in Glasgow, so it wasn’t that we were doing anything wrong.
“The closure was very difficult and at first I couldn’t talk to anyone about it because I took it personally and I was hurting.
“My wife dealt with the e-mails and text messages which were constant for almost three weeks with requests from radio stations, television and newspapers who wanted the story.
“When we got through to the other side, we knew we had to get back out and start working.”
In ‘getting back there’, Maule has found a new calling working alongside the Buzzworks culinary teams and supporting the development of chefs’ advanced skills as well as the quality of the food across her kitchens in locations including her county of Ayrshire , Greenock, North Berwick, and South. Queensferry.
“There was a huge reaction to us closing on social media and then again when Buzzworks announced that I had joined them,” he said.
“It’s a good feeling to know I haven’t been forgotten.
“Going around the different locations and seeing how they are run, the standards the company demands, and its different concepts has been very interesting.
“The training they do in-house which includes a Scottish Qualifications Authority (SQA) accredited center in-house is very clever, and the younger members of staff seem to be taking to it good
“I don’t think there are many companies that have that infrastructure or invest in teaching things like butchery or advanced knife skills.
“It’s a huge opportunity.”
Understanding exactly what it takes to make it as a young chef, Maule was still a teenager when he left his home in Ayrshire and headed for Lyon, the gastronomic center of France, to learn his trade.
His growing abilities and confidence brought him to the attention of the Roux brothers, Albert and Michel snr, and Le Gavroche became the first British restaurant to win three Michelin stars, in 1982.
Now, he says one of the biggest benefits of his work with Buzzworks is the opportunity to continue a legacy of inspiring future generations that began 23 years ago at Le Chardon d’Or in Glasgow.
“I started my career in Ayrshire as an apprentice chef before going to France to hone my skills, so this feels partly like coming home,” he said.
“With the knowledge and experience I have, I feel I can make a difference to the younger generation, and even the older ones who may have hit a wall in their work that they can’t seem to get for her
“It’s about breaking that down and teaching them different ways of looking at things.
“A lot of stress is off my shoulders now being able to come in, do my job to the best of my ability, see people making progress and go home without any worries about staff wages or VAT.
“Overall, I’m much happier.”
With group campaigns such as ‘Love Food Feel Good’ launched in June last year, these new talents are celebrated alongside the best of Scottish suppliers with special events including foraging trips and classes cooking master.
Nicola Watt, Head of People at Buzzworks Holdings, said: “With more than 40 years in the business, operating at the highest level, Brian’s knowledge will be invaluable as we seek to not only continue to deliver an exceptional experience for our customers, but looking behind the scenes at streamlining our operations to ensure the highest possible standards.
“Despite challenging conditions for everyone in the industry, working with people like Brian will help ensure our continued success, optimizing our ways of working so that we are best placed to deal with the increasing external pressures , while maintaining and building on our well-being. reputation is considered.
“We look forward to seeing what additional benefits Brian will offer over the next six months.”
For more information on Buzzworks Holdings, visit their website, here.
