Sharing concept restaurant Fayre Share in London's Victoria Park Village has shut its doors after less than a year.
Co-founder Mark Bloom said: "Sadly the weekday demand just wasn't there in the area. The weekends were great and we were lucky enough to get a lot of great reviews and feedback. It was part location, part us suffering from the wider and well reported downturn in restaurant trade."
He confirmed they were not looking to open the concept anywhere else at this stage.
The restaurant opened in May last year, launched by Bloom and Barry Myers. Myers previously worked in catering, including as managing director of Pure Taste Catering, while Bloom was a former manager at the Wolseley in London. Luke Spencer, a former sous chef at Mark Hix's Tramshed in London, was the restaurant's head chef.
The concept focused on British home cooking with all dishes available for one, two or four people, including roasted beer chicken, arctic roll with jelly, Shepherd's pie and leek and mushroom pie, while gin and tonics were served in teapots for sharing.Get The Caterer every week on your smartphone, tablet, or even in good old-fashioned hard copy (or all three!).