A Portrush-located restaurant group has readjusted their prices following criticisms of increases ahead of the beginning of The Open golf tournament.

Ramore Restaurants made notable changes to its menus, including the Ramore Wine Bar which saw the price of a chicken and bacon burger go from £7.95 to £17.95 and a bowl of chilli chicken pasta jump from £14.95 to £27.95.

The major golfing event is expected to bring thousands of visitors to the County Antrim town and the changes to the menu was met with backlash.

Responding to the criticisms, Ramore Restaurants stated on Facebook: "We're aware of recent conversations around pricing during The Open - we've heard your feedback and, effective today, we've revised and adjusted pricing across all of our menus.

"As a family-run business proud to be part of the Portrush community, our goal throughout this week is to deliver the best possible experience and ensure safety for those visiting.

"In anticipation of the large influx of guests, we've employed over 30+ agency staff to support our kitchens and front-of-house teams, 30+ security personnel operating around the clock to ensure everyone's safety, and more than 20 entertainers performing across our six venues seven days a week. We've also made investments to align with crowd safety policies including barriers and additional toilet facilities etc.

"We have simply been investing more as a business for our customers to ensure enjoyment and safety. Which of course creates additional business bills. We would also like to remind people that there is a family behind this business. A family who are involved everyday, trying their very best, and reading every single comment. Everyone can make mistakes, however nobody deserves slander and hatred." They added: "Thank you for your continued support and we hope everyone enjoys this memorable week in Portrush!"

The restaurant's response has been met with mixed reactions, as one user said: "While I completely understand the need for additional staffing and the associated costs during a busy week like The Open, I don't think that alone justifies significantly increased pricing. Extra staff should improve efficiency, allowing for more customers to be served—meaning more revenue and greater profit potential. So while there are added expenses, they're balanced by increased custom. The pricing changes feel less about covering costs and more about capitalising on the event."

However, another user supported the restaurant's initial menu price increase, stating: "I did not mind the price increase for the Open. It is only for one week. As a lifelong member of the industry with 41 years as a senior academic in hospitality and tourism, I appreciate the significant extra cost in meeting the exponential demand generated by a world class event. As such I would agree with a price increase to help cover the high cost of agency staff, barriers, portaloos and security. All of which are at a premium in NI during the Open.

"Your price increases are common practice in areas hosting major events and not unreasonable as there are significant extra costs in dealing with the demand and keeping people safe. I am just sorry that so many people did not understand this and back your increase for one week. They enjoyed great food, great value and great service for the other 310 weeks since the last Open.

"Your price drop demonstrates your loyalty to your local market. Wishing you all the best for a bumper week of the Open."

Photo credit: Ramore Restaurants on Facebook.