It leaves Britain’s hospitality industry in a very tight squeeze, as not only will remaining open subject customers and staff to more risk of infection from coronavirus, but it means restaurants and bars cannot claim loss of earnings from their insurers as there is nothing preventing them from continuing to trade.
Just as the rest of the world, the pub and restaurant industry are the life’s blood of social interaction as well as a major part of the domestic economy. Letting them fail in their hour of need would wreak untold damage on the economy and on the social fabric.
London has a thriving, diverse and eclectic restaurant industry that can compare to the best anywhere in the world, yet this industry is in a time of crisis. London based chef Jeremy Chan of Ikoyi has started a petition to press the UK government to officially mandate that all restaurants and bars should close and to provide the kind of financial support previous shown to the financial and aviation sectors. You can sign it here.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.
Will food delivery kill the restaurant kitchen as we know it, or will in-restaurant dining return to supremacy? Perhaps there is a happy medium where restaurants can co-exist with food delivery giants? Here we take a look at what the future may hold.
Professional kitchens can be tough environments to work in at the best of times, but the Covid outbreak has exacerbated the need for better mental health support for chefs and restaurant staff. Read on to find out what's being done.
From pampered pooches to a man who ate a full English breakfast every day, chef Harriet Mansell's stories about life as a chef on board superyachts are jaw-dropping. But the gig enabled the ex-Noma chef to save enough money to open her own restaurant. Read her amazing story here.