Sydney’s LP’s Quality Meats is to close its restaurant and focus on smallgoods
Sydney’s LP's Quality Meats has announced it will close its Chippendale restaurant after five years.
Co-owners Luke Powell, Joe Valore and Elvis Abrahanowicz are instead going to focus on growing the business's wholesale smallgoods operation.
The restaurant will hold its final service on 1 February 2020, before being redeveloped into a large, walk-in production coolroom.
The coolroom will be split into two temperature-controlled environments, one set at 12 degrees for the preparation of charcuterie and the other at 4 degrees to hang, cure and store their meats.
The move is an about turn on the original concept that put the restaurant first and the smoked-meats supplier side second.
"We were running two business out of the same place, and it was time to go one way or the other," Powell told Gourmet Traveller. “A refurbishment has been on the cards for a while, with Powell constantly revising the blueprints. One-quarter of the space was going to become a production room, then it became one-third, one-half. The architect probably hates us."
The space will retain 50 seats after the redevelopment, with plans to open on weekends for retail sales, according to Powell. They have also retained their alcohol licence.
Sheridan Randall, 18th November 2019
