Vegan Restaurants Forced To Sell Meat Due To Cost Of Living Crisis

Food & Drink

In a poignant move, vegan restaurant Nomas Gastrobar has announced it will be adding meat and cheese to its menu, sparking a national debate around the harsh realities of cost-of-living crisis today.

Owner Adonis Norouznia candidly shared the challenges faced by his restaurant in a message to his customers this week, attributing the decision to the UK’s increasingly challenging economic landscape.

“It is very difficult to stay in business selling only vegan,” he said. “This has been a moment of deep reflection and decision-making for us.

“The challenges we’ve faced in recent times have been heartfelt and profound. The limitations of our vegan menu, at times, meant we welcomed only a small number of customers, making it increasingly difficult for our business to thrive financially.

“This has led us to a profound decision, one we’ve made with much contemplation and consideration. In response to these challenges, we have made the difficult yet necessary decision to introduce a thoughtfully curated selection of high-quality, responsibly sourced meat and dairy options to our menu.”

Norouznia underlined the commitment to his staff and family, sharing that some people walk out of the restaurant when they find out it is vegan, and that he wouldn’t be able to pay his staff or support his family if he didn’t make a change.

The challenges faced by the hospitality industry, exacerbated by the COVID-19 pandemic, Brexit, and the current cost-of-living crisis, have created a multifaceted struggle for businesses like Nomas Gastrobar.

Of course, not everyone is on board. A lively debate on the restaurant’s social media page continues, representing various opinions on the balance between ethical choices and economic survival.

Norouznia also says vegan “fanatics” have bombarded his cafe with negative reviews since the story picked up steam, in an attempt to punish him

Still, Nomas Gastrobar’s case echoes broader industry trends, exemplified by renowned TV chef Simon Rimmer’s recent closure of his own vegetarian restaurant, Greens, after 33 years of business, citing escalating rent and running costs as factors rendering the establishment “unviable.”

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