Curry House Closes After Complaints About Odor in Oxfordshire
In a bizarre turn of events, Cinnamons Restaurant, a popular curry house in Wheatley, Oxfordshire, has been forced to shut down after over 20 years in business due to complaints about the smell of curry. The trouble began in 2021 when local residents reported “curry odours” to the South Oxfordshire District Council.
Despite spending £35,000 on a new extractor fan to address the issue, the restaurant faced further complaints, leading to an abatement notice that deemed their ventilation system defective. Unable to afford a new system estimated at £50,000, Cinnamons was taken to court and fined £25,000 after pleading guilty to the charges.
Shirazul Hoque, the 32-year-old restaurateur, expressed his frustration, stating, “It’s really hard for us and feels absolutely wrong as we love our village… it is hurtful to have our cuisine, which is loved, described as producing obnoxious odours that stink.” The closure will leave 10 employees without jobs, and some staff members, including chefs living above the restaurant, will face homelessness.
Shirazul Hoque, the restaurant’s owner, expressed his disappointment, stating, “It’s hurtful to have our cuisine described as producing obnoxious odours.” The closure will leave 10 employees without jobs, and the restaurant plans to offer free meals on its last day, June 15, as a thank you to the community.
Community Impact and Support
Cinnamons has been a staple in the Wheatley community since its establishment in 2000, serving a mix of Bangladeshi and Indian cuisine. The restaurant has received numerous accolades, including the TripAdvisor Travellers’ Choice award in 2021, highlighting its importance to local residents. Many patrons have voiced their support, with reviews praising the restaurant as an integral part of the village.
In a gesture of gratitude to the community, Cinnamons plans to offer free meals on its last day of operation, June 15, as a way to thank loyal customers for their support during difficult times.
This unusual case highlights the challenges faced by small businesses in balancing culinary traditions with regulatory demands.