f you were as excited as we were when chef Jared Ingersoll opened his new venture Cotton Duck in 2010, then you’ll be sad to hear that Ingersoll and the team have decided to close the Surry Hills restaurant’s doors.
With plans to re-direct his focus and attention back to his well loved and acclaimed Danks Street Depot, Cotton Duck’s last evening of trade will be Saturday March 31.
After more than 20 years in the kitchen, three cookbooks and appearances on Ready, Steady Cook, Ingersoll feels that he was spread a little too thin.
"It is fair to say that focusing on Cotton Duck was taking away from the principles of what I got into the industry for in the first place," says Ingersoll. “I need to get back to the grassroots reasons that I got into this game, and Danks Street Depot is where that is at.”
Citing the continuing instability of the hospitality industry, Ingersoll and his partners are choosing to close the doors while the restaurant is still strong with the chef focusing his energy back into the core areas of his business.
But he also points to the long hours and lack of family time as a deciding factor and a personal desire to get back into the kitchen himself and seek new challenges.
We look forward to seeing him back in the Danks Street kitchen.
The last evening of trade at Cotton Duck will be Saturday March 31.