Institutions come and go, but the closure of Greens—Simon Rimmer’s legendary Manchester vegetarian restaurant—hit a nerve across the UK hospitality sector in 2024. With roots tracing back to 1990, Greens’ shuttering was not merely the fall of a much-loved eatery, but a wake-up call for restaurateurs and diners grappling with soaring costs, changing tastes, and post-pandemic realities. This article gives a comprehensive, original account, packed with real stories, tips, evolving trends, and hard facts to guide anyone seeking deep insight into Simon Rimmer’s restaurant collapse.
Simon Rimmer: Early Life and Rise to Food Fame
Simon Peter Rimmer was born in England and is known for his boundless energy, passion for food, and a famously warm Liverpool accent. Rimmer originally entered hospitality as front-of-house and co-owner, not chef—until the need for savings forced him into the kitchen, where his improvisational cooking and people-first management style built a unique bond with Manchester locals.
Greens opened in Didsbury in 1990, with only two cookbooks for reference and little cash, but immense drive. Within two years, the Guardian had named Greens as one of the UK’s most exciting restaurants. By 2005, it had grown from 28 to 48 covers (seating places), and after expanding into the dress shop next-door, finally reached 90—a phenomenal achievement for a vegetarian venue.
Rimmer’s work at Greens launched his entire media career, including slots on BBC2’s “Something for the Weekend” and then as co-host on Channel 4’s Sunday Brunch, which began in 2012. He became mentor, cookbook author, and celebrity—a pillar in the local food scene beloved by celebrities and regulars alike.
Greens’ Evolution: 33 Years of Vegetarian Hospitality
Breaking Down Barriers
Greens never sought to be trendy; instead, it “terrified carnivores” and made being vegetarian mainstream in Manchester long before plant-based diets were in vogue. Its menu changed seasonally, always focusing on fresh, local produce, and hearty, comforting food with a twist.
Expansion and Awards
In 2006, Simon Rimmer expanded his reach by opening his second restaurant, Earle, partnering with family, friends, and local football personalities. Greens became multi-award winning, with recognition from The Big Issue and the local press, flourishing for over three decades as plant-based dining swept the UK.
Sale Branch and Community
With consumer demand rising, Rimmer and Connolly launched a second Greens outlet in Sale, Greater Manchester, in 2022, hoping to continue the legacy with a modern twist.
Challenges Mount: Hospitality’s Perfect Storm
Financial Reality Bites
By late 2023 and through 2024, Greens faced crushing industry headwinds:
- Rent increases: A sudden 35% rent rise hit the Didsbury site, making margins untenable for even the most established restaurant.
- Energy costs: Prices for heating, lighting, and commercial power soared across the UK, with some estimates suggesting costs quadrupled in 24 months.
- Payroll and ingredients: Wage inflation and food price spikes forced small businesses into even tougher decisions.
- Consumer belt-tightening: With mortgage rates climbing and the cost-of-living crisis biting deeply, diners reduced spending—especially on hospitality.
The Pandemic Aftermath
COVID-19 had already battered the restaurant sector, leaving long trails of debt and new consumer habits in its wake. Many venues lost their most loyal regulars and even mainstays were driven to close specialty branches.
The Collapse: How Greens Closed Down
Didsbury’s Sudden End
In January 2024, Simon Rimmer announced the immediate closure of Greens Didsbury—a decision forced by unmanageable running costs, particularly the 35% rent hike. The closure had a ripple effect, as fans took to social media, sharing memories and expressing deep disappointment. “This is so sad, we’ve had 15+ years of making memories here,” one regular posted.
Sale Branch: Overambitious Expansion
The Sale branch, opened with high hopes just two years earlier, shut its doors in September 2024. Sales projections were overambitious, compounded by the timing—rising costs, economic uncertainty post-pandemic, and ambitious growth plans did not gel. Despite further cash injections by the directors (over £200,000), debts could not be covered. The Sale venue was ultimately acquired by another company for £50,000.
Debt and Creditors
At the time of its collapse, Greens owed a staggering £500,000 to various creditors:
- HMRC: £458,873 (VAT and PAYE)
- Royal Bank of Scotland: £13,164
- Trade creditors: £75,000 (mainly suppliers)
- Consumer creditors: £35,790 (gift cards/vouchers purchased but unspent)
Administrators confirmed that there were no funds left to repay most creditors following the acquisition.
Staff and Community: Stories of Loss and Hope
Staff Impact
About 25 employees, many of whom had served for years, lost their jobs at short notice. Rimmer was candid in his gratitude, describing the staff as “the heart and soul” of the Greens legacy.
Celebrity and Customer Tributes
Comedians Iain Stirling and Russell Kane, among others, expressed public support and shared recollections of their favourite Greens moments. On Instagram and Twitter, fans posted decades’ worth of food memories, family celebrations, and comments celebrating Rimmer’s impact on UK vegetarian cuisine.
Sale’s Last Stand
Though Sale continued briefly after Didsbury’s closure, mounting losses proved impossible to reverse. Regulars rallied to support the site, but even creative menu changes and local promotions could not stem the tide.
Practical Tips for Restaurant Resilience (2025 Edition)
The lessons of Greens are profound for anyone in hospitality today. Operators must:
- Forecast carefully: Rigorous cash flow management and contingency planning are more vital than ever.
- Negotiate rent proactively: Landlords have enormous power over viability, and early negotiation can offer crucial breathing room.
- Balance energy contracts: Investigate alternative suppliers and technologies; lock in long-term rates if possible.
- Control costs: Menu engineering, staffing flexibility, and regular reviews ensure costs align with revenue.
- Engage community: Building deep local ties drives footfall and loyalty.
Trends Reshaping UK Hospitality in 2025
Despite ongoing closures, new patterns are emerging:
- Growth of pop-ups/sharing models: Lower fixed costs via temporary or shared spaces allow risk reduction.
- Surge in plant-based cuisine: Demand remains strong, but market saturation demands differentiation.
- Tech-driven efficiency: Apps, automated booking, and inventory tracking improve cost control and customer experience.
- Calls for government action: Industry pressure mounts for VAT reforms, grants, and fair energy pricing.
- Focus on sustainability: Consumers increasingly demand local sourcing, food waste reduction, and eco-friendly operations.
Real-Life Examples: Resilience and Lessons
The Phoenix, Prescot
A vegan restaurant thriving due to strong community relationships and careful menu planning. The owner remarks on broad appeal beyond vegans.
The Queen Inn, Cwmbran
Transitioned to plant-based pub food successfully by offering classic dishes reimagined for a wider audience, booking out weeks ahead.
Greens’ Inspiration
Greens pioneered strategies that proved passionate, community-engaged hospitality can thrive—even in tough markets.
FAQs
Why did Simon Rimmer’s Greens close down?
The 35% rent hike, soaring energy and ingredient costs, and falling consumer spending squeezed margins beyond sustainability.
What happens to restaurant vouchers and gift cards?
Consumer creditors lost out as administrators reported insufficient assets to repay customers.
Is Simon Rimmer still active in food and television?
Yes, he remains a media personality and chef, working on other restaurant ventures and TV shows.
How did Greens influence UK vegetarian dining?
Greens mainstreamed vegetarian cuisine in Manchester and inspired British plant-based food progression.
What can other restaurateurs learn from Greens’ collapse?
Robust cash flow, expense control, rent negotiation, and community engagement are essential.
Final Thoughts
Simon Rimmer’s Greens was more than a restaurant—it was a trailblazer for vegetarian dining and a symbol of Manchester’s vibrant food scene. Its closure echoes the challenges UK hospitality continues to face but also highlights valuable lessons for business resilience, community connection, and adapting to change. The story of Greens remains an inspiration and a cautionary tale in equal measure.
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