Restaurant magazine: What does the future hold for the UK’s Asian restaurants?

By Emma Eversham

- Last updated on GMT

Related tags: Restaurant magazine, Restaurant, Food

With immigration laws set to be tightened further, Restaurant magazine asks what lies in store for the Asian restaurant sector? Photo: John Carey
With immigration laws set to be tightened further, Restaurant magazine asks what lies in store for the Asian restaurant sector? Photo: John Carey
With the Government looking at the further tightening of restrictions around the employment of non-EU chefs at restaurants in the UK, the pressure is on Asian restaurants to sort out staffing for the future. 

Some restaurant groups, such as Masala Zone owner MW-Eat, Hakkasan Group and Zuma and Roka are being forced to limit or adjust expansion plans to cope with the impending ruling that may see specialist chefs removed from the Shortage Occupation List altogether.

In the February issue of Restaurant​ magazine, out tomorrow, Joe Lutrario examines the issue in full and speaks to a number of restaurant operators in the Asian dining space, asking, what does the future hold if they are unable to recruit the chefs with the skills they need?

Impact on economy

Hakksan Group chief executive Niall Howard tells the magazine the move has affected expansion plans for his business and questions if the Government is thinking about the wider impact the move would have on the economy.

“To some extent I understand the issues the Government is facing. But it has to understand the collateral damage that will be done to the economy if our group stops expanding in the UK,” he says. “It’s inward investment [the group is owned by the Abu Dhabi Investment Authority] – money from abroad that creates jobs, opportunities and a reputation for the country. London is one of the best places in the world to try a whole range of Asian foods, but we’re at risk of losing that.”

The cover feature includes useful tips on how to recruit chefs from and a round-up of activity from operators in this sector.

You’ll also find in Restaurant this month:

  • Eric Chavot giving the low-down on his new restaurant Brasserie Chavot, which is due to launch at The Westbury hotel in Mayfair this year
  • Seven steps to combating food inflation
  • Midsummer House chef and Great British Menu star Daniel Clifford sharing his Pearls of Wisdom
  • Wahaca founders Mark Selby and Thomasina Miers spilling the beans on their Mexican restaurant chain in the Business Profile

The February issue of Restaurant magazine is out tomorrow. To subscribe click here. 

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