A cherished local eatery, Cinnamon’s Restaurant, has announced its closure after over two decades, following complaints about the smell of its dishes annoying neighbours.
Established in 2000, Cinnamons had become a staple in Wheatley, known for its authentic Bangladeshi and Indian cuisine. However, in 2021, South Oxfordshire District Council received a complaint regarding “curry odours” emanating from the establishment. An investigation upheld the complaint, leading the restaurant to invest £35,000 in a new extractor fan to mitigate the issue.
Despite these efforts, further complaints were lodged, and the council deemed the new ventilation system inadequate. Faced with the prospect of installing a more advanced system estimated at £50,000—a sum the restaurant couldn’t afford—Cinnamons was taken to court. In October 2024, the restaurant pleaded guilty to breaching an abatement notice and was fined £25,000.
Owner Shirazul Hoque expressed his dismay, stating, “The village wants the restaurant to stay, otherwise we would have closed before paying the £25,000 fine. 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, set for mid-June, will result in the loss of 10 jobs and leave the chefs residing above the restaurant without a home. On their final day of trading, June 15, Cinnamons plans to offer free meals to patrons as a gesture of gratitude for their support over the years.
South Oxfordshire District Council stated, “The council has a legal duty to investigate nuisance complaints about smells from industrial, trade and business premises that could be a statutory nuisance. We always aim to advise and support businesses on how they can resolve issues. However, if measures are not introduced to solve the issue and abatement notices are breached, we have no option but to prosecute.”
The situation has sparked debate among residents and food enthusiasts alike, with many questioning the balance between community standards and the preservation of cultural culinary experiences.
