Plans to breathe new life into the blaze-hit Jimmy Chungs restaurant at Aberdeen beach have been approved.
The owners of the Hornblowers eatery at Gourdon have won permission to transform the beach site into a bistro-style restaurant and takeaway, along with a 1950s-style ice cream parlour.
The building – which housed Jimmy Chungs, the Pier Bistro, TC Fish Restaurant and ADS Janitorial – burned down in February last year, despite the efforts of more than 50 firefighters who battled the blaze.
The new 16,000sq ft restaurant would feature 250 seats over two floors, and will also include terracing and heated outdoor seating areas, as well as an adjoining 650 sq ft takeaway and 2,500 sq ft ice cream parlour.
It will be operated by Hornblower’s, with two other restaurants, including The Pier Bistro, also forming part of the complex.
Work due to begin on the site later this year after the planning application was rubber-stamped by city council officials under delegated powers.
The approval follows the recent decision by Hornblower’s owners Ruth and Alex Grahame to make their current Gourdon premises available for lease.
Mrs Grahame said last night that she was delighted that plans for the Aberdeen beach development had been given the go-ahead.
“Today’s announcement is the result of months and months of hard work so we’re thrilled that our plans for Aberdeen beach have been given the green light,” she said.
“When the site came on the market, it immediately grasped our imagination. In terms of location, size and the stunning view out across the sea, it really did tick so many boxes for us and we’re delighted to now be in the position to forge ahead with transforming our dream into a reality.
“Many of the things we’re known for through our time in Gourdon will be replicated in our new home in Aberdeen.”
“The addition of the ice cream parlour adds another dimension to Hornblower’s and I’m sure will be just as popular as our signature dishes.
“We think a combination of the beach, fish and chips and ice cream sounds great and we can’t wait to let customers, both old and new, experience what we have to offer.”