THE IRISH chef who cooked for Queen Elizabeth II this year credits gastro-tourism for an increase in revenues at his Chapter One restaurant in 2011.

Ross Lewis – chef patron at the Michelin-starred restaurant on Dublin’s Parnell Square – said yesterday that the restaurant recorded “a marginal profit” in the 12 months to the end of February last.

Chapter One is one of only six Michelin-starred restaurants in Ireland and last May, Mr Lewis created the menu and led the kitchen team for the State banquet at Dublin Castle for the Queen’s historic visit.

According to abridged accounts recently filed by the restaurant’s Lindley Ltd with the Companies Office, they show that the company’s accumulated profits dropped from €255,676 to €234,019 last year. Turnover is not disclosed.

However, the filings last year includes a non-cash depreciation cost of €158,527.

The business saw its cash increase during the year from €323,127 to €379,676.

The directors’ report states that the directors “are satisfied with the performance of the company given the difficult trading conditions facing the hospitality sector”.

Mr Lewis said: “We performed well last year given the economic climate and also in spite of the effects of the ash cloud and the bad weather last December where we lost eight to 10 days.”

The restaurant employs 30 people, and Mr Lewis said “it is quite unbelievable” that it has taken the restaurant from April until now to fill three to four chef positions at the restaurant.

Mr Lewis said the business had to employ a recruitment agency in London to help fill the posts.

He said: “Chefs are part of a very mobile globalised workforce and it is not just our restaurant having difficulties in recruiting chefs. There is a shortage of chefs, for example, in France as well.”

Mr Lewis said the restaurant – which seats 96 – has seen revenues “slightly up” this year on last year.

He said he believed restaurants were benefiting from the drop in people going to pubs as people see restaurants as a better place to socialise.

He added: “Also, food is everywhere. It’s on TV all the time and we would have seen an upturn with gastro-tourism this year where visitors are researching on food blog sites on what restaurants to go to when visiting Dublin as opposed to relying on the hotel concierge on where to go”.

Mr Lewis said: “We have had difficult times. It has been challenging, but it is more positive than negative. We have upgraded our product by refurbishing the restaurant, which has given us an edge.”

He said that the restaurant cut its prices a couple of years ago and has not put them up significantly since.

He said: “Margins have been squeezed. Wages haven’t come down and we have held onto staff.”

“We have made it through the last three years by working very hard and ensuring that our product is more consistent than ever,” he added.