Media Release Tuesday 20 March 2012
Restaurateur, chef and author Jared Ingersoll will close the doors of his Surry Hills establishment Cotton Duck at the end of March to focus on his Danks Street Depot brand in the wake of expanding operation plans. Cotton Duck’s last evening of trade will be Saturday 31st March.
A veteran of the industry after more than 20 years in the kitchen, Ingersoll has published three cookbooks, appeared on Network 10’s Ready, Steady Cook and is an outspoken supporter of sustainable, ethical and local food practices.
"It is fair to say that focussing on Cotton Duck was taking away from the principles of what I got into the industry for in the first place," said Ingersoll.
"It’s such a wonderful, vibrant industry with amazingly passionate producers and growers and I love that joy you get from feeding people. I need to get back to the grass roots reasons that I got into this game, and Danks Street Depot is where that is at," he said.
Cotton Duck’s closure is a collective decision by all partners, who all agreed it was the best option moving forward. Although Ingersoll concedes the current volatility of the industry played a part in the decision and rather than chance their arms in uncertain times, he felt the best option was to focus his energy back into the core areas of his business.
"If the environment was a bit different I would take a punt and keep moving forward – I’m not a stranger to hard work or a challenge. My partners have been very supportive in trying to make it work and in the last 12 months we have been optimistic, having great faith in the product. Sometimes however, things just don’t work out the way you intended. We’re choosing to exit at a point where we are in control of our business and can take care of our suppliers and staff. “
Another factor close to his heart in the decision to close Cotton Duck was the lack of time spent with his young family. Ingersoll’s support in educating children to appreciate and understand good food hits no closer to home than nurturing his own two children in their formative years.
But it’s not just about Ingersoll’s family: he has a burning desire to get back in the kitchen and feed the fire in his belly.
"To be able to come back and focus on Dank Street and the Dank street brand, and the principles of good food again is important to me. It’s the reason why I got into food in the first place and the reason I will keep living it."
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Media enquiries: Melissa Leong | 0414 793 613 | firstname.lastname@example.org