Macclesfield vegan restaurant to serve meat due to rising costs

Adonis Norouznia said he cannot pay his bills with only vegan customers

The owner of a vegan restaurant has said it is adding meat to its menu due to the cost-of-living-crisis.

Adonis Norouznia, owner of Nomas Gastrobar in Macclesfield said: "It is very difficult to stay in business selling only vegan."

In a message to customers he said: "This has been a moment of deep reflection and decision-making for us."

The restaurant opened three years ago, just after the pandemic eased, but has faced challenging trading conditions.

"When some people find out we are vegan they walk out," said Mr Norouznia.

The message to patrons said it hoped regular customers would "understand the heartfelt reasons behind our upcoming changes to our beloved vegan cafe and restaurant".

It added: "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."

'Unwavering commitment'

Mr Nouznia said the restaurant would still have an "unwavering" commitment to its vegan customers.

The decision to include meat has become a hot topic on the restaurant's social media page.

However Mr Nouznia said: "Vegan only is not going to pay my staff or support my family."

He said the hospitality industry has been struggling with the effects of the Covid pandemic, Brexit and the cost-of-living-crisis.

"In a town like Macclesfield Brexit really makes it difficult to recruit staff," he added.

Last month TV chef Simon Rimmer closed his Manchester vegetarian restaurant Greens after 33 years, citing a rise in rent and running costs for making the restaurant "unviable".