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Marco Pierre White's restaurant given a zero food hygiene rating

2015-05-19 09:32:26

Marco Pierre WhiteMarco Pierre White at his new restaurant on floor 25 of the Cube in Birmingham Photo: SANGUINE HOSPITALITY

Marco Pierre White's flagship restaurant in Birmingham has been given a zero food hygiene rating from environmental health officers.

The Marco Pierre White Steakhouse, which is on the 25th floor of The Cube, a landmark skyscraper in the city, was visited by the Food Standards Agency in March and was given a "bad" rating for food hygiene and safety.

The rating means the steakhouse, which charges around £50 per head, ranks alongside the likes of Dixy Chicken and Lea Village's Lucky House – two Birmingham restaurants also given the lowest score by inspectors.

The restaurant will now have to display a window sticker confirming the zero rating.

A Birmingham City Council spokeswoman said: "Marco Pierre White was informed their FSA rating would drop and it has been published on the FSA website.

"A certificate and window sticker confirming their zero rating was sent to the restaurant on March 25, 2014."

It comes weeks after Jamie Oliver’s exclusive butcher’s shop in London had to temporarily close after inspectors found serious hygiene problems including mouse droppings, mould on carcasses and out-of-date wagyu beef.

Barbecoa, located near St Paul’s Cathedral, closed its doors for 24 hours after public health officers scored it one out of five in January. It reopened after the issue was addressed.

Food hygiene and safety at the Marco Pierre White Steakhouse were found to be "bad" while structural compliance – which refers to the condition of the building and takes into account cleanliness, layout, lighting and ventilation – was deemed "poor".

Inspectors can give business any one of six ratings. The top rating of ‘5’ means that the business was found to have "very good" hygiene standards

On its website, the restaurant says it "embodies what Marco himself calls 'affordable luxury'."

It says: "Complete with stylish bar, rooftop terrace, stunning 360 degree city views and a glass fronted alfresco balcony, the restaurant embodies what Marco himself calls 'affordable luxury'.

"With a lively atmosphere, exquisite food, refreshing cocktails and stunning views of the city, Marco Pierre White Steakhouse Bar and Grill is the ultimate dining destination in Birmingham."

Despite the bad review, a spokesman from Marco Pierre White said the restaurant has acted on what needed addressing and continue to work closely with the council.

The spokesman said: "We can confirm that we received a visit from the Environmental Health Department of Birmingham City Council earlier this year.

"The feedback was provided in an informal manner by the EHO with some recommendations.

"These were acted on by the management team and subsequent revisits have been very positive.

"We continue to work closely with Birmingham City Council and have appointed a third party food safety consultant to ensure we remain up to date with the rigorous industry regulations and the ongoing changes in legislation and practice."

The zero rating could remain valid until the date of the next inspection, which is between six and 18 months' time.

The Birmingham City Council spokesman added: "In Birmingham most food business operate to a good standard, but if they fall below satisfactory standards, our officers carry out revisits and take proportionate enforcement action to ensure that standards are improve.

"Where premises pose an imminent risk to health – eg where there is an active rodent infestation, severe drainage problems or filthy conditions – officers will act to close a business down immediately until it has rectified the problems.

"This usually only takes a few days to allow the business to bring in proper systems and carry out necessary treatment and repairs.

"On average, we will take emergency action on about 40 food businesses – from between 3,000 and 4,000 inspections – each year.

"Therefore a very small proportion of serious problems are found in food businesses and the public can be assured these are dealt with quickly."


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