The fine dining restaurant in Norden, Rochdale, will close on 17 October although it will be hosting a number of ‘last supper’ evenings from 19 October.
In a statement the restaurant described the past two years as ‘extremely challenging’ and that it wanted to close while ‘we are still at the top of our game’.
Nutter’s other restaurant The Bird at birtle will continue to operate as normal and will accept vouchers for Nutters.
“We are saddened to have to tell you that the time has come after 28 magnificent years that Nutters will be closing its doors. It had to happen one day and who would of thought when Rodney had the idea all that time ago, what a journey it would be,” the restaurant said in a statement.
“It has been a difficult decision to make but these last two years have been extremely challenging when the hospitality industry has a whole had suffered immensely. We wanted to go out whilst we are still at the top of our game and it had been increasingly difficult to do that in these times. Not to mention the fact that Jean isn’t getting any younger and has done such an amazing job throughout this time.”
Nutter opened his first restaurant in 1994 aged 21 on the former site of the New Inn pub with the backing of his father Rodney, a successful butcher, and mother Jean, a former home economics teacher. He renamed it as Nutters two years later.
Following 10 years of trading at the site the restaurant was relocated to its new location, in the ‘almost derelict’ Wolstenholme Hall, which is set in six and a half acres of countryside on the outskirts of Norden in Rochdale.
Nutter, who has made regular appearances on TV, is known for his flamboyant style and love of parties and Union Jacks. He had his own TV show Utter Nutter as well as appearing on Ready, Steady, Cook and has published two books - Utter Nutter and Nuts About Food. The chef started his career as an apprentice at The Savoy working under Anton Edelmann ans has also worked with Gary Rhodes at The Greenhouse in Mayfair.
Following the reopening of restaurants after lockdown the restaurant announced that it would be forced to stay closed on Tuesdays because of staff shortages.