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Shocked diners – including a food critic – were told to abandon their meals as health inspectors shut down the restaurant in which they were eating, last week.
The Gurkha Palace in Leicester was closed immediately after two health inspectors on a routine visit found mice droppings in the kitchen, bar and main restaurant.
Local restaurant critic Andy Baker was in the Gurkha Palace at the time writing a review for the Leicester Mercury.
Baker described how two women entered the restaurant, donned white coats and hair nets, and headed for the kitchens. Minutes later staff asked all diners to leave.
“The food had been fantastic and I insisted on paying for what we had,” said Baker.
The Nepalese restaurant was this week given the all-clear to reopen after a hearing at Leicester Magistrates Court, where its owners were ordered to pay £729.70 in costs.
This is the second time that the premises has been closed this year. It was closed in January when it was called the Taha Palace, under a previous owner. Mice droppings were found on poppadoms and an ice cube tray.
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By Roger Bushby
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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