Big blow to Brussels culinary scene as Jack O’Shea butcher shops and restaurant close indefinitely amid bankruptcy speculation

Jack O’Shea one of Belgium’s best butchers that used to sell meat to some of the best restaurants in Brussels and beyond has closed its doors indefinitely.

According to Belgian newspaper La Derniere Heure, the three butcher shops in Brussels and the Chop House restaurant closed indefinitely this week. They said that the chain faces significant financial problems and a bankruptcy could be on the horizon for the company.

Jack O’Shea made a name for himself when he opened his first shop in the European district of Schuman in Brussels in 1998. A long-time proponent of nose to tail cooking he opened the Chophouse restaurant  restaurant last year was part of a strategy to eliminate waste.

A 10th generation Irish butcher, O’Shea expanded his business in recent years opening a butcher shop in central Brussels together with the Chop House restaurant and also opened a butcher’s shop instead of Slabbinck, a famous poultry butcher who had died tragically in a traffic accident in 2014.

It is unclear whether any of the butcher shops will reopen but the Belgian newspaper quoted Christophe Hoogstoel, corporate attorney of the group as saying that a reopening of some shops, bankruptcy or a judicial reorganisation could all be possible.

What is certain is that the shop in Saint Catherine and the Chop House restaurant will not reopen for business. The locations are already up for rent.

After opening his first butcher shop in 1998 in Brussels, O’Shea ventured to London in 2006. He became famous for taking on old school cuts and particularly the grass fed and grain finished Angus beef which is naturally marbled and of exceptional quality.

The closure of Jack O’Shea is a blow to the Brussels culinary scene because he was easily considered to be one of the best butcher shops in Belgium.

In an interview last year with Food and Wine Gazette, Jack had said that he wanted to expand his business.  not only by opening a butcher’s shop in Germany but also by selling meat online across Europe. His ultimate aim was that of establishing his chain in the United States and Hong Kong.