In a statement, O\u2019Hare revealed that the decision to close was primarily influenced by his own future plans, while also reflecting the evolving experience market. This marks the end of O\u2019Hare\u2019s decade-long presence in Leeds.<\/p>\n
He opened The Man Behind The Curtain in 2014, which earned a Michelin star the following year. However, late last year, O\u2019Hare announced intentions to relaunch the restaurant with a more accessible fine dining concept, featuring a \u2018surf shack\u2019 ambiance and brutalist design. This new approach moved away from the fixed menu format of The Man Behind The Curtain, allowing diners greater flexibility.<\/p>\n
O\u2019Hare indicated that this shift was a reaction to the changing restaurant landscape, impacted first by Brexit, then the pandemic, and most recently by the cost of living crisis. Confirming the closure of Psycho Sandbar, he expressed gratitude for the memories created at his restaurants.<\/p>\n
\u201cI\u2019m incredibly proud of what we achieved over the last decade,\u201d he shared. \u201cWe\u2019ve had some amazing moments and I\u2019m so thankful for everyone that has played their part, either as guests or as part of the team. We\u2019ve achieved so much, and Leeds will always hold a special place in my heart. I\u2019m honored to have contributed to the culinary history of this great city. I\u2019m looking forward to the future and the next steps in my journey.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
In a statement, O\u2019Hare revealed that the decision to close was primarily influenced by his own future plans, while also reflecting the evolving experience market. This marks the end of O\u2019Hare\u2019s decade-long presence in Leeds. He opened The Man Behind The Curtain in 2014, which earned a Michelin star the following year. However, late last […]<\/p>\n","protected":false},"author":1,"featured_media":5113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5112","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5112"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5112"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5113"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}