News > Legislation

Exclusive: UK restaurants serving world cuisines facing danger of 'slow death'

3 commentsBy Peter Ruddick , 23-Oct-2012
Last updated the 24-Oct-2012 at 15:21 GMT

Related topics: Business, Venues, People, Trends & Reports, Legislation, Restaurant Trends, Restaurants

The future UK growth of leading world cuisine restaurant brands such as Zuma, Roka and Busaba Eathai could be in real danger of stalling if the Government decides to remove skilled chefs from the migration shortage occupation list.

Some of the leading specialised cuisine restaurant brands have warned removing skilled chefs from the migration shortage list would seriously curtail their UK growth plans

Some of the leading specialised cuisine restaurant brands have warned removing skilled chefs from the migration shortage list would seriously curtail their UK growth plans

The stark warning came as businesses joined together to address a team from the Migration Advisory Committee (MAC) which has been tasked by the Government with reviewing the current immigration rules.

MAC will report back to the Home Office at the end of January next year and may recommend removing skilled chefs from the occupation list or setting a 'sunset clause' meaning certain jobs would drop off the shortage list after around two years.

If the Government decides to make any changes, UK restaurants would face not being able to employ any chefs from countries outside the European Economic Community (EEC).

Misconceived

However in a showdown with the agency, Ranjit Mathrani, chairman of Indian restaurant group MW Eat, warned the idea that there would ever be a time when leading world cuisine restaurants would not need to bring in chefs from abroad was 'manifestly misconceived'.

Mathrani, whose company operates the Masala Zone chain, Veeraswamy, Chutney Mary and Amaya restaurants, said: "High levels of culinary techniques are a product of a combination of years of appreciation of taste and years of appreciation of cooking skills."

"We have gone on the record as saying we are stopping expanding in the UK entirely and solely because of the UK’s immigration policies. This applies to all specialised restaurants. The specialised sector is now facing a slow death."

At the meeting last week, arranged by visa assistance company Visalogic and law firm Jeffrey Green Russell, there was a consensus among some of the  restaurant groups that any changes would stop the growth of current brands, prevent new concepts from being launched and impair the tax and employment benefits that the sector brings.

Jale Erentok, managing director, Busaba Eathai

"We are opening another concept (Naamyaa) that doesn’t totally rely on ethnic chefs. We have found a clever way of doing it but it is diluting the whole experience.

"We are concentrating on China and the Middle East. It is as simple as that. Instead of trying to open 10 restaurants in the UK I can’t get a chef or I have to get a chef from another company for so much money that it doesn’t make sense.

"We were going to bring more Asian operations to this country – we can’t do it."

Ross Shonhan, founder, Bone Daddies

"As you teach staff one type of Japanese cuisine they get pulled to another restaurant because that industry is a massive growth area so you are always going to need more people with experience and knowledge to come in to keep feeding that growth.

"To say in two years ‘you have had enough time now stop’, you kill that growth. It is as simple as that.

"You can’t teach someone how to teach that knowledge and experience - it takes years - and if you go from having five restaurants to 15 you need three times as many people."

Impossible

Currently skilled chefs are described as being in short supply, allowing UK companies to employ executive or head chefs from outside Europe with a minimum annual pay of at least £28,260. However this will become impossible if the Government chooses to edit the list.

Furthermore as the role of chef is described as being skilled to the NQF4+ level and not NQF6+, the second option of an employer 'sponsoring' a potential employee from outside Europe and taking a resident labour market test would not be open.

This would mean if the occupation is removed from the shortage list restaurants will not be able to employ any chefs from outside the EEC.

Hospitality and restaurant businesses now have until the end of November to give their views to MAC before the body reports back to the Home Office.

While the industry will not need to prove the job of a high-level chef is skilled, restaurants will need to give evidence such as employer surveys or lists of vacancies to prove there is a national shortage of chefs which can't sensibly be solved by employing people in the UK or from elsewhere in Europe.

3 comments (Comments are now closed)

skills

there are plenty of good chefs out of work in the uk if industry paid fair wages they would get them.i pay my chef £35000 for a 5 day 40 hour week some only minimum.also why dont these chains train some out of work youngsters.

Report abuse

Posted by anthony whitear
24 October 2012 | 18h42

Level of a skilled chef?

This is really all about skill level for chefs. The criterion needs to be stringent.
If a business needs to bring chefs (and clearly many do) then let’s make sure they are skilled to NQF6+. All too often you see chefs coming at lower skill levels (friends of friends etc) for various 'other' reasons.
Colleges and Training organisations in the UK are able and willing to train and impart skills for these less skilled levels and need to be engaged and supported to deliver what an organisation requires. Great examples out there folks!

Report abuse

Posted by marco zacharia
24 October 2012 | 14h13

Esploitation

I am afraid this argument does not stack up anymore, no matter who supports it they should really give it up it is no more no less than esploitation and cheep labour. By this I do not mean to say that it happens all of the time but certainly most of the time. there are plenty of highly skilled Chefs in the UK for all kind of cusines only real problem is that they will(quite correctly), require a wage to reflect their skills and that is the real issue, i.e. remunaration.
The catering industry has been at it ever since, it is time to change.

Report abuse

Posted by Riccardo Zanetti
24 October 2012 | 14h12

BigHighlights

60-Second Skill: Pouring champagne

60-Second Skill: Pouring champagne

As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge....

Mark Poynton: Pearls of Wisdom

Mark Poynton: Pearls of Wisdom

The British chef-patron of the Michelin-starred Alimentum and star of Great British Menu Mark Poynton talks about...

Interview with Glendola Leisure's Alexander Salussolia
Small Talk

Alexander Salussolia on Silk & Grain, market niches and nurturing future talent

Managing director of Glendola Leisure Alexander Salussolia joined the company in 1992 as an area manager, before...

60-Second Skill: Using #foodporn to your advantage

60-Second Skill: Using #foodporn to your advantage

Customers posting pictures of your food on social media is a trend you can't escape, but by...

Hospitality openings: July 2014

Hospitality openings: July 2014

Our latest round of up of the hottest hospitality openings includes Dev Biswal's new Ambrette in Canterbury, Wahaca's...

Gallery: Belsfield Hotel re-launches with Laura Ashley interiors

Gallery: Belsfield Hotel re-launches with Laura Ashley interiors

Laura Ashley has partnered with the Belsfield Hotel in the Lake District, seeing it undergo a complete...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition