The rise and fall of Victor Garvey the chef whose restaurants collapsed with millions in debts

Victor Garvey once one of Londons brightest culinary stars has seen his ambitious ventures end in financial turmoil and creditor frustration. Despite critical acclaim for his food and a coveted Michelin star Garvey’s string of restaurants has repeatedly crumbled under enormous debts raising questions about financial stewardship in the highend dining sector.

The dramatic closure of The Midland Grand at St Pancras in 2025 encapsulates the volatility of Garvey’s business trajectory. Opened to glowing reviews and housed in one of Londons grandest dining spaces the restaurant was hurriedly shut by business partner and property magnate Harry Handelsman. While Garvey reassured that all staff had been relocated and suppliers paid the closure marked an abrupt conclusion to what many saw as a promising enterprise.

Undeterred Garvey turned to crowdfunding seeking £130000 on Kickstarter to establish a new venue Materia Prima in Marylebone while claiming private funding was later secured and the appeal closed early. The move was characteristic of his resilience and relentless pursuit of new openings often shadowed by unresolved disputes and aggressive insolvency proceedings from past ventures.

Garvey’s portfolio has included ventures such as Bravas Tapas Amaru Duende Encant Sibarita and Barullo many of which ended in liquidation leaving substantial unpaid debts. Official filings reveal some companies fell with liabilities reaching hundreds of thousands of pounds whilst forensic investigations flagged payments of a personal nature. Creditors including food and wine suppliers have been left repeatedly out of pocket as new companies have arisen from the ashes of collapsed predecessors.

Sola Garvey’s celebrated Soho restaurant attained a Michelin star in 2021 but this too has not escaped the shadow of insolvency. Operating under successive legal entities the business amassed debts exceeding £1 million prompting anger from independent suppliers burned by the cycle of closures and reopenings. The complexity of Sola’s ownership structure added further confusion with staff and unions disputing employment liabilities as companies were wound up and replaced.

Garvey’s situation highlights the precariousness of Londons highend hospitality market the risks borne by suppliers and the need for greater regulatory oversight. His culinary genius has never been in question but the repeated turmoil experienced by staff partners and creditors has left a legacy of deep mistrust and serves as a cautionary tale for ambitious restaurateurs navigating the competitive world of fine dining.