Author: angela

The Ask for Angela initiative, launched in 2016, offers a discreet way for people to seek help when they feel unsafe or uncomfortable in social venues. Widely adopted across the UK and internationally, the scheme uses a simple code word—”Angela”—to alert staff that assistance is needed.

 

If someone feels threatened, they can approach a staff member and ask for Angela. Staff are then expected to respond discreetly, whether by helping the individual reunite with friends, arranging safe transport, or escalating the situation with security or police if necessary. Originally developed by Lincolnshire County Council, the initiative is now used globally and supported by organisations like the Metropolitan Police.

 

Why the Scheme is Important

Ask for Angela provides a vital safety net in public spaces, empowering individuals to seek help without fear of confrontation or drawing attention. For venues, participating demonstrates a commitment to customer safety, creating environments where people feel secure.

However, its effectiveness relies on proper implementation. Staff need to know the code word and how to respond appropriately. Without this, the scheme cannot provide the level of support it promises.

 

Challenges in Implementation

A recent BBC investigation found that more than half of participating venues failed to respond correctly to the Angela code word. This was often due to inconsistent training.

While venues may display posters and brief staff initially, training is not always passed on to new employees. As a result, some staff are unaware of the scheme, leaving them unprepared to help customers in need. This can create risks for individuals seeking assistance, particularly if their distress becomes noticeable to potential perpetrators.

Jack, a bar worker involved in the scheme, highlighted the issue: “Posters were put up, but training was minimal. If staff didn’t know about the scheme, they couldn’t help effectively.”

 

Strengthening the Scheme

Improving the Ask for Angela initiative doesn’t have to be complicated. Comprehensive, consistent training is key. Staff should not only understand the scheme but also feel confident handling different scenarios. Regular refresher sessions and including the scheme in induction processes for new employees can ensure all team members are prepared.

Promoting awareness is equally important. Discreet signage in venues—such as in restrooms or near the bar—lets customers know the scheme is available. Encouraging open conversations among staff can also help embed the initiative into the venue’s culture.

 

A Shared Responsibility

Ask for Angela has helped many individuals, but its success depends on everyone involved—venues, staff, and the wider community. For venues, it’s more than a policy; it’s a chance to prioritise safety. For staff, understanding the scheme provides the tools to help customers feel secure. For customers, it’s a reassuring option for seeking help when needed.

 

By improving training and raising awareness, the Ask for Angela initiative can continue to provide a trusted lifeline for those in vulnerable situations. Together, we can ensure that social spaces remain safe and welcoming for everyone.

The much-anticipated Northcote Obsession 2025 marks the 25th anniversary of one of the UK’s most celebrated gastronomic events. This year’s milestone occasion promises to be extraordinary, featuring 21 chefs who collectively hold 27 Michelin stars, showcasing their talents over 17 nights at Northcote in the Ribble Valley.

 

A Quarter Century of Culinary Innovation

First launched in 2001 by Craig Bancroft and Nigel Haworth, Obsession began as a unique social gathering for chefs and food enthusiasts. Over the years, it has evolved into a prestigious event on the culinary calendar, blending exquisite dining experiences with opportunities for networking and celebration.

Reflecting on the event’s evolution, Northcote’s executive chef Lisa Goodwin-Allen, who has been involved since its inception, shared her pride in taking over the reins in 2022. “Obsession has an extraordinary history,” she said, “and it’s an honour to lead the 25th anniversary of this special event.” Goodwin-Allen emphasised that beyond the exceptional food, the event fosters connections within the industry and among food lovers, creating lasting memories.

 

The Chefs and Their Culinary Line-Up

This year’s line-up promises an exciting array of culinary talent, featuring chefs from across the UK and internationally. Each evening will spotlight a different chef or team, offering guests a distinct and unforgettable dining experience.

 

Here’s the complete schedule for Northcote Obsession 2025:

• Friday 24th January: Lisa Goodwin-Allen, Northcote, Ribble Valley (one Michelin star)
• Saturday 25th January: Jonny Lake, Trivet, London (two stars)
• Sunday 26th January: Cal Byerley and Ian Walker, Pine, Newcastle upon Tyne (one star, one green star)
• Monday 27th January: Rafael Cagali, Da Terra, London (two stars)
• Tuesday 28th January: Miller Prada, Humo, London (one star)
• Wednesday 29th January: Graeme Cheevers, Unalome by Graeme Cheevers, Glasgow (one star)
• Thursday 30th January: Vincent Crepel, Terre, Castlemartyr Resort, Cork (two stars)
• Friday 31st January: Max Coen, Dorian, London (one star)
• Saturday 1st February: Paul Cunningham, Henne Kirkeby Kro, Denmark (two stars, one green star) and Nathan Outlaw, Outlaw’s New Road, Port Isaac (one star)
• Sunday 2nd February: Angela Hartnett, Murano, London (one star), Neil Borthwick, the French House, London, and Mitch Tonks, the Seahorse, Dartmouth
• Monday 3rd February: Hélène Darroze and Marco Zampese, Hélène Darroze at the Connaught, London (three stars)
• Tuesday 4th February: Jean Delport, Interlude, Horsham, Sussex (one star, one green star)
• Wednesday 5th February: Yannick Alléno, Pavyllon, London (one star) and Alleno Paris, Paris (three stars)
• Thursday 6th February: Ed Wilson, Brawn, London
• Friday 7th February: Ivor Jones, Chef’s Warehouse Beau Constantia, Cape Town
• Saturday 8th February: Michael Wilson, Maguerite, Singapore (one star)
• Sunday 9th February: Alain Roux, the Waterside Inn, Bray (three stars)

 

The Grand Finale

The event’s closing night, hosted by Alain Roux of the Waterside Inn, Bray, is sure to be a highlight. “It will be a privilege to share the kitchen with Lisa Goodwin-Allen and join the 25th anniversary celebrations,” Roux shared.

 

Dining Experience

Each ticket for Obsession25 is priced at £220 per person and includes:

• A Louis Roederer Champagne and canapé reception
• A five-course menu crafted by the featured chef of the evening
• Coffee and petit fours to conclude the night

 

A Celebration of Passion and Excellence

Northcote Obsession has always been more than just an event; it’s a celebration of culinary artistry, passion, and collaboration. This year’s edition promises to elevate these values further, offering an unforgettable experience for both industry professionals and food enthusiasts alike.

As Christmas approaches, Australasia in Manchester is preparing to welcome guests with a unique festive experience that captures the spirit of Australia while celebrating the holiday season in style. Known for its relaxed elegance and the vibrant ambience of the Pacific coastline, Australasia will transform its space into a festive sanctuary, inviting guests to enjoy a Christmas inspired by the island vibe and the warmth of a tropical Australian Christmas.

 

A Celebration Inspired by Christmas Island

For 2024, Australasia has drawn inspiration from Christmas Island, an Australian territory in the Indian Ocean, known for its natural beauty and unique culture. Embracing the festive spirit of this special island, Australasia is running a “12-Week Festive Journey,” where each week brings a new gift giveaway to enhance the lead-up to Christmas. The concept is a modern take on the traditional “12 Days of Christmas,” offering a touch of surprise and joy each week for visitors.

 

Sunset by Australasia

Alongside Australasia’s main venue, “Sunset by Australasia” offers an exquisite setting for those looking to host a memorable Christmas event. Located in the heart of Spinningfields, Sunset boasts a heated terrace with a retractable roof, a lush plant wall, and a stylish interior bar, setting the stage for unforgettable gatherings. Guests can enjoy a range of canapés, cocktails, and full meals, all tailored to ensure a seamless experience for both small and large parties. Whether it’s an intimate gathering or a grand celebration, the team at Sunset ensures top-notch service and a flexible menu suited for every need.

 

Christmas Canapé Selection

For a light and delightful festive experience, Australasia’s Christmas canapé menu offers a variety of options crafted with signature ingredients. Each canapé portion is designed to blend diverse flavours, featuring items such as:

• Edamame Beans – a simple yet delicious vegan option.
• Popcorn Tempura – a crispy vegan treat.
• Tuna and Salmon Poke – for seafood lovers.
• Korean Fried Chicken – a savoury choice with a Korean twist.
• Mixed Sushi Selection – offering four pieces of chef-selected sushi.

This selection reflects the diverse culinary influences of Australasia, delivering a fusion of Pacific Rim flavours in bite-sized portions perfect for festive gatherings.

 

A Four-Course Christmas Feast

For those looking to indulge in a full meal, Australasia’s exclusive four-course Christmas menu is designed to offer something for everyone. Starting with Padron peppers with Maldon sea salt for the table, the menu moves into a carefully curated selection of starters, mains, and desserts:

Starters:

Guests can choose from a variety of unique options, including beef bon bon, an elegant sushi selection featuring wagyu beef nigiri and spicy tuna, or a vegan sushi selection crafted with seasonal vegetables. There’s also the seabass crudo, served with pomegranate and passion fruit purée.

Main Courses:

The main course options reflect Australasia’s dedication to quality and flavour. Highlights include beef rib eye with a rich black garlic jus, roast cod loin with black fig and artichoke, and a vegan muscade pumpkin curry. Each main is accompanied by festive sides such as miso roasted potatoes, maple-glazed heritage carrots, and creamed Brussels sprouts.

Desserts:

The dessert course offers a decadent selection to finish the meal on a high note. Guests can indulge in chocolate ganache with candied kumquat or opt for a dessert plate featuring a rose lamington, caramel chocolate ganache, and a caramelised dark rum pineapple tart with coconut ice cream.

 

Bringing a Modern Australian Christmas to Manchester

This holiday season, Australasia is set to deliver a Christmas experience unlike any other, with a menu and atmosphere that brings the warmth of an Australian Christmas to the heart of Manchester. Whether you’re looking to enjoy a few festive cocktails at Sunset or indulge in a full four-course meal at Australasia, the restaurant’s unique offerings ensure an unforgettable experience.

 

From its weekly festive giveaways inspired by Christmas Island to a sophisticated setting perfect for both intimate gatherings and larger parties, Australasia’s 2024 Christmas celebration promises to be a vibrant and memorable journey through the flavours and spirit of modern Australia.

For those in Sheffield and beyond looking to experience a truly British Christmas, The Lescar is rolling out a season filled with warmth, character, and delicious fare. Known for its vibrant yet homely pub setting, The Lescar pairs a nostalgic British pub experience with touches of bohemian charm, making it the perfect spot for a festive celebration. Here’s a closer look at what The Lescar has planned this Christmas to bring guests together with food, drinks, and holiday spirit.

 

A Festive Setting

The Lescar is decking the halls, and they’re inviting guests to dive into the holiday season with a celebration of all things Christmas Present. Rather than waiting for Christmas Future, guests can get ahead of the holiday rush and book their tables early to ensure a memorable experience. With an atmosphere designed to be as cozy as it is festive, The Lescar promises to be a place for creating new memories with friends, family, and colleagues alike.

 

Christmas Menu

The Lescar’s three-course Christmas menu has been meticulously crafted to ensure every dish captures the essence of the season. Their team of dedicated chefs has prepared a selection of starters, mains, and desserts that showcase both classic and inventive festive flavours. Here’s a preview:

Starters include:

• Panko-Coated Normandy Camembert with a crisp rocket salad and hedgerow chutney for a rich, creamy start.
• Chicken Liver & Brandy Parfait served with toasted sourdough and a chutney to enhance its savoury depth.
• Spiced Parsnip & Sweet Potato Soup with coconut dressing and salsa verde, offering a vegan-friendly, aromatic option.

For Mains, diners can expect:

• Hand-Carved Turkey Breast, accompanied by all the traditional trimmings: a Cumberland pig-in-blanket, thyme-roasted potatoes, Brussels sprouts, and roasted vegetables.
• 8oz Sirloin Steak, served with a choice of peppercorn or beef dripping and thyme sauce for a hearty, flavourful option.
• Pan-Roasted Hake, featuring king prawns and baby potatoes, perfectly balanced with samphire and lemon-tarragon butter.

And no Christmas menu is complete without Desserts:

• Spiced Sticky Toffee Pudding paired with vanilla crème Anglaise.
• Dark Belgian Chocolate Torte with white chocolate and raspberry ice cream, perfect for a chocolate indulgence.
• A seasonal Apple, Plum & Damson Crumble, served with a warm vanilla crème Anglaise for the perfect winter finish.

 

Christmas Day

For those seeking a place to celebrate the big day itself, The Lescar’s Christmas Day menu offers a luxurious five-course experience to make the day extra special. Designed to capture the magic of Christmas, this menu includes a variety of main dishes to suit every taste:

Main Course Options:

• Pan-Roasted Halibut with a delicate cauliflower purée, pommes anna, and porcini butter sauce.
• Rack of Lamb, served with parsnip purée, pancetta, pearl onions, and mushrooms in a red wine sauce.
• Root Vegetable Wellington, a vegan option featuring root vegetables, apricots, and cranberries wrapped in puff pastry.

Each main course comes with thyme-roasted potatoes, homemade braised red cabbage, and a medley of seasonal vegetables, bringing a taste of tradition with every bite. The Christmas Day menu aims to provide all the comforts of a home-cooked meal with the added touch of The Lescar’s expertise and attention to detail.

 

This season, The Lescar is inviting everyone to celebrate together, whether it’s a work party, family gathering, or a day spent with close friends. With festive menus, an authentic pub atmosphere, and a commitment to making each guest feel at home, The Lescar is set to be the go-to destination for those wanting a Christmas filled with good food, good company, and memorable moments.

The Priory in Wareham is set to deliver an enchanting Christmas experience this year, inviting guests to revel in festive traditions, the beauty of Dorset, and, most notably, the culinary mastery of Head Chef Stephan Guinebault. Located on the banks of the River Frome, this historic boutique hotel combines timeless elegance with modern comforts, making it a unique haven for celebrating the season. Let’s explore the highlights of The Priory’s Christmas itinerary, which promises an unforgettable holiday experience infused with warmth, charm, and fine dining.

 

Christmas Eve

Guests can arrive at their leisure on Christmas Eve, where a warm welcome awaits in the form of afternoon tea by the fire in the Drawing Room. The evening begins with a Champagne reception in the festively adorned lounge, accompanied by the graceful tunes of the hotel’s resident pianist, setting the perfect ambience for the season. Following this, guests will be treated to a specially curated Christmas Eve dinner, marking the start of an extraordinary festive journey. For those looking to partake in a traditional midnight communion, the Lady St. Mary Church is conveniently adjacent to the hotel, providing a serene close to the evening.

 

Christmas Day

Starting with a hearty English or lighter continental breakfast, Christmas Day is an invitation to immerse oneself in the natural and cultural richness of Dorset. With its landscapes tied to literary legends like Thomas Hardy and Lawrence of Arabia, the area offers a unique opportunity to explore the countryside, either independently or with a prepared picnic arranged by the hotel.

Dinner is served with all the elegance and splendour The Priory is known for. Head Chef Stephan Guinebault’s Christmas Day menu is a testament to his culinary artistry and includes:

• Smoked Salmon and Langoustine Consommé with sesame langoustine ravioli and pearl vegetables
• Pan-Fried Shetland Scallops enhanced with bee pollen and caviar
• Free-range turkey with a ballotine of goose, sage and onion stuffing, and all the traditional trimmings
• Devon Red Beef Fillet Wellington with Jerusalem artichoke rosti and Madeira jus
• Roasted Root Vegetable Wellington, an exquisite plant-based option with creamed spinach and nutmeg mustard

These exceptional dishes are crafted with local and seasonal ingredients, reflecting Chef Stephan’s dedication to quality and flavour.

 

Boxing Day

After a sumptuous breakfast, guests are encouraged to stroll through the stunning gardens or the charming town of Wareham to unwind after the festivities. For lunch, guests may dine at The Priory or experience a traditional pub meal at one of Dorset’s nearby establishments. In the afternoon, a classic Dorset Cream Tea is available in the Drawing Room, providing a perfect treat before the day’s third Christmas menu, which is once again accompanied by live piano music.

 

27^th December

On the 27th, breakfast is served with a relaxed check-out time, allowing guests to linger a little longer and enjoy a final stroll through The Priory’s exquisite gardens. Guests may also choose to extend their stay with lunch or a light snack before bidding farewell to this magical retreat.

 

Head Chef Stephan Guinebault

Head Chef Stephan Guinebault has been the creative force behind The Priory’s kitchen since 2006. Growing up in France’s Loire Valley, Stephan’s culinary journey was inspired by his grandmother’s farm-fresh cooking. He trained as an apprentice chef while attending catering college, refining his skills in Michelin-starred and Relais & Châteaux establishments. This background has endowed Stephan with an appreciation for classical techniques and regional specialities.

Today, Stephan’s commitment to local, seasonal produce is evident in every dish. He works closely with trusted suppliers to ensure the highest quality ingredients, which he transforms into elegant, refined dishes that celebrate Dorset’s culinary heritage. His menus showcase a deep respect for provenance and seasonality, setting The Priory apart as a fine dining destination within the industry.

 

With its historic charm, beautiful setting, and exceptional culinary offerings, The Priory promises an unforgettable Christmas experience filled with warmth, luxury, and the finest seasonal flavours. Chef Stephan Guinebault and the entire team at The Priory have crafted a festive celebration that’s both intimate and indulgent, making it a top choice for anyone seeking a special retreat this holiday season.

As Christmas approaches, Hartwell House and Spa, one of England’s most celebrated stately homes, is preparing a grand holiday experience. Nestled within the breathtaking Vale of Aylesbury, this National Trust-owned Grade I listed Jacobean and Georgian estate invites guests to celebrate the season with a warm, festive spirit, exceptional dining, and luxurious hospitality.

 

Christmas House Party 2024

The Christmas celebration begins on Christmas Eve as guests are welcomed with a festive cream tea, setting a cosy and indulgent tone for the holiday ahead. As the evening unfolds, guests will be invited to a Champagne reception, where the spirit of Christmas will be enhanced by carols sung by a local choir, filling the historic walls with seasonal cheer. This is followed by an exquisite three-course dinner, thoughtfully paired with wines by Hartwell’s Sommelier. For those who wish to attend Midnight Mass, transport can be arranged, allowing guests to return to a comforting retreat after the service.

 

Christmas Day

Christmas Day at Hartwell House is designed to be both relaxing and indulgent. Executive Head Chef Daniel Richardson has crafted a memorable four-course luncheon, balancing traditional Christmas favourites with unique winter delicacies. Each course is paired with carefully selected wines, creating an exceptional dining experience for guests. In the afternoon, the King’s Speech will be shown in the Library, accompanied by tea and Christmas cake. To finish the day, an informal supper offers a relaxed yet high-quality dining experience in the evening, allowing guests to savour the festive day in full.

 

Boxing Day

Boxing Day at Hartwell House is a perfect blend of relaxation and entertainment. Guests can enjoy a leisurely brunch before taking advantage of the Hartwell Spa’s exceptional facilities, which include a tranquil pool and various luxurious treatments. In the evening, the festivities will come to a grand conclusion with a Prosecco reception, leading into a black-tie four-course farewell dinner complete with Sommelier-paired wines. As a final touch, the evening will feature a lively casino, adding a note of fun and elegance to close the holiday celebrations.

 

Executive Head Chef Daniel Richardson

The mastermind behind Hartwell House’s exceptional holiday menus, Executive Head Chef Daniel Richardson, brings over three decades of culinary expertise to the estate. A Northamptonshire native, Daniel joined Hartwell House as Chef Tournant in 1994, progressing to Head Chef in 2000 and taking on the role of Executive Head Chef in 2017. His dedication to culinary excellence has garnered prestigious accolades, including two AA Rosettes for Hartwell’s restaurants.

Chef Richardson is deeply committed to sustainability and local sourcing, prioritising fresh, homegrown ingredients from local farmers to craft his menus. This commitment not only supports the community but also minimises the carbon footprint of the dishes served at Hartwell House. Before joining Hartwell, Daniel honed his skills at renowned establishments such as Le Meridian Hotel in Piccadilly and the three Michelin-starred La Gavroche in London, both of which contributed to his refined culinary approach.

 

Hartwell House and Spa promises a Christmas celebration filled with tradition, luxury, and superb hospitality. With Chef Daniel Richardson’s masterful menus, impeccable wine pairings, and the beauty of the historic setting, guests are sure to enjoy a holiday season that’s both heartwarming and unforgettable. Whether you’re seeking a peaceful retreat or a vibrant festive celebration, Hartwell House offers a Christmas experience like no other.

The UK hospitality industry is facing yet another round of economic changes following the recent budget announcement. Aimed at supporting businesses and fostering growth, this budget includes adjustments to business rates, National Insurance contributions, and alcohol duties, as well as provisions specifically for pubs and small businesses. This blog outlines these key points, balancing the potential benefits and challenges for hospitality operators across the country.

 

Business Rates Reform

The government has introduced measures intended to create a “fairer” business rates system for retail, hospitality, and leisure (RHL) properties. From 2026-27, business rates multipliers will be permanently lowered for these sectors, while high-value properties will carry a higher multiplier to offset this change. For 2025-26, £1.9 billion in support will be available through a freeze on the small business multiplier and a 40% relief on rates bills, capped at £110,000. This measure could ease some financial strain, especially for high-street businesses. However, the delayed full implementation until 2026 means that immediate relief may feel limited, especially for operators facing existing financial pressures.

 

Increased National Insurance Costs

From April 2025, employers will see a 1.2 percentage point increase in their National Insurance Contributions (NICs), rising to 15%. The threshold for NICs has also been lowered, meaning contributions will begin at £5,000 rather than the current £9,100 per employee. To ease the impact on small businesses, the Employment Allowance will increase to £10,500, benefiting 865,000 employers by removing NICs obligations entirely for the next financial year. While this could be helpful for smaller businesses, larger employers may still face rising payroll costs, potentially influencing hiring and retention decisions in an industry already challenged by staffing shortages.

 

Alcohol Duty Adjustments

Starting February next year, draught alcohol duty for pubs will see a modest reduction of 1p per pint on average-strength draught beer, while alcohol duty for non-draught products will align with inflation rates. This adjustment reflects an effort to support British pubs by making on-site drinking more affordable and promoting pub culture. While beneficial for pub-goers and small brewers, this cut remains relatively small and may have limited impact on overall pub revenue given the other cost pressures these businesses face.

 

Industry Reactions and Concerns

 

Short-Term Challenges and Rising Costs

Many industry representatives, such as UKHospitality’s Chief Executive Kate Nicholls, have voiced concerns over the immediate financial burdens this budget imposes. With higher NICs, rising minimum wage levels, and only partial business rates relief, businesses may face significant additional costs, particularly starting in 2025. These rising expenses could challenge the sector’s growth, with some fearing it could stifle employment opportunities and investment in businesses.

Potential Long-Term Benefits

Despite immediate concerns, there are aspects of the budget that aim to provide long-term stability for the industry. The decision to implement a lower permanent business rates multiplier acknowledges the importance of high streets and community-based businesses, a move welcomed by many. CAMRA (the Campaign for Real Ale) sees potential in these changes, especially for pubs, which could benefit from a more balanced rates system when fully implemented. This could prevent some pubs from closing and support local establishments, providing positive, long-term prospects.

 

Support for Small and Independent Businesses

The Nationwide Caterers Association highlighted that while the budget offers increased Employment Allowance, it may not address the specific challenges faced by smaller operators. Proposed changes to VAT or tax reform, which some industry advocates believe could provide more direct support to small businesses, were notably absent. Consequently, independent businesses may continue to find it difficult to maintain profitability without targeted reforms.

 

Additional Measures: Transport and Local Access

The budget’s impact on accessibility also affects hospitality. The end of the £2 bus fare cap could hinder affordable public transport options, potentially reducing footfall for community pubs. CAMRA’s Chairman, Ash Corbett-Collins, underlined the importance of this cap, which has made it easier for people to visit local pubs, boosting trade while promoting environmentally friendly travel.

 

In summary, the new budget contains a mix of immediate cost increases and longer-term relief measures for the UK hospitality industry. With increased NICs and limited short-term business rates relief, many operators face the challenge of balancing rising costs against revenue. However, the prospect of a permanently lowered business rates multiplier offers some optimism for the future, provided it is implemented thoughtfully.

As the hospitality industry prepares to adapt to these budgetary changes, continued discussions between government and industry leaders will be crucial to ensure that policies adequately support businesses. In the meantime, operators must brace for the challenges ahead while staying hopeful that long-term measures may eventually bring stability and growth to the sector.

This year’s International Chefs Day focused on the theme ‘Growing Great Chefs,’ a fitting tribute to the essential role chefs play in shaping the future of the culinary world. To mark the occasion, established chefs from across the UK shared their advice and insights for young, aspiring chefs. Their words offer encouragement, practical guidance, and an inspiring vision for those starting out in the kitchen, highlighting the importance of passion, dedication, and mentorship in nurturing new talent.

 

Passion as the Driving Force

For Dan DaCosta, Head Chef at The Fox Dining Rooms, Foxhills Club & Resort, passion is the cornerstone of a successful career in the kitchen. While a love for food is essential, he stresses that the reality of working in a professional kitchen is demanding and fast-paced. It is only once you step into this environment that you truly understand if it’s for you. Mistakes are inevitable in the early stages, but instead of being discouraged, DaCosta advises young chefs to embrace the learning process. “The quicker you can let go of the fear of making mistakes,” he says, “the faster you will progress.”

 

The Value of Mentorship and Patience

Danny Melhuish, Head Chef at Central Hall Westminster, recalls how his own journey started as a kitchen porter, where he was fortunate to find a mentor who saw his potential and nurtured his love for cooking. He advises young chefs to take time to learn their craft and perfect their skills. Climbing the culinary ladder is not an overnight achievement, but with passion and determination, success is within reach. His advice to aspiring chefs is to experiment, push boundaries, and bring a fresh perspective to their cooking. After all, cooking is an art.

 

Hands-on Experience and Mentorship

Sabrina Ghayour, a renowned chef and food writer, highlights the importance of hands-on experience. In her view, nurturing young chefs goes beyond simply giving them tasks; it involves active engagement, mentorship, and a deep understanding of their strengths and weaknesses. Chefs, she believes, need to be patient, offer guidance, and help young talent navigate the frustrations that come with learning. Ghayour’s message to seasoned chefs is clear: we must “monitor, nurture and engage” with aspiring chefs to help them realise their full potential. Encouraging young cooks from an early age and pushing them out of their comfort zones can unlock their desire to achieve more.

 

 

Attitude and Teamwork Matter

For Josh Lindeberg, Head Chef at The Royal Society of Chemistry, attitude plays a pivotal role in shaping a chef’s career. Success in the kitchen isn’t just about technical skills; it’s also about the mindset you bring. Being eager to learn, contributing positively to the kitchen environment, and maintaining a balance between calm focus and passion are key traits that will help young chefs thrive. Lindeberg notes that when you show enthusiasm and a willingness to work hard, opportunities will naturally follow.

 

A Focus on Learning and Dedication

Amit Kothavade, Head Chef at The Clermont Charing Cross, echoes this sentiment but adds that young chefs must be committed to mastering the basics. For him, attention to detail and cooking with heart are essential. “Everything matters,” he says, “but don’t crack under the pressure.” His advice is to follow your dreams relentlessly, remain dedicated, and learn as much as possible in the early stages of your career. Training under renowned chefs, working in tough kitchens, and constantly striving for perfection will eventually lead to success.

 

Explore the Culinary World

Kamaldeep Singh, Executive Head Chef at The Royal Horseguards Hotel, advises aspiring chefs to travel and experience different kitchens and cuisines. This, he believes, is key to expanding culinary knowledge and developing a deep understanding of flavours and textures. For Singh, there are no shortcuts in the culinary world; success comes from hard work, passion, and an insatiable hunger to improve. His message is clear: be patient, work hard, and success – both financial and professional – will follow.

 

Absorbing Knowledge and Never Losing Passion

Aaron Craig, Head Chef at The Milner York, offers a simple yet powerful piece of advice to new chefs: be like a sponge. He encourages young chefs to absorb as much knowledge as possible by working in the best kitchens and learning from the most talented chefs. Master the basics, and never lose the passion for your craft. Passion, according to Craig, is the key to sustaining a long and fulfilling career in the culinary industry.

 

International Chefs Day 2024 reminds us that great chefs are not born but nurtured. The journey to becoming a skilled and innovative chef is long and challenging, but with passion, determination, and the guidance of experienced mentors, young chefs can thrive. Established chefs across the UK are eager to pass on their knowledge to the next generation, encouraging young talent to embrace the opportunities ahead and push the boundaries of culinary creativity. Whether it’s mastering the basics or experimenting with new techniques, the future of the culinary world lies in the hands of those who are willing to learn, grow, and most importantly, cook with heart.

On 1st October 2024, the long-anticipated Employment (Allocation of Tips) Act 2023, also known as the ‘Tipping Act’, came into full effect in England, Scotland, and Wales. This legislation introduces new legal requirements for businesses on how they handle and distribute tips, gratuities, and service charges to employees. These changes are set to bring greater transparency and fairness in the hospitality sector, but they also require businesses to reassess their current tipping practices to ensure compliance.

 

Here’s a breakdown of how the new TRONC legislation affects businesses and what steps are necessary to stay compliant.

 

The New Rules: What’s Changed?

Under the new legislation, businesses must distribute all qualifying tips to employees no later than one month after they were received. This ensures that staff receive their share promptly and fairly, without any unauthorised deductions. Employers will need to ensure that their tipping processes are transparent and compliant with the law.

Key aspects include:

• Fair Distribution: Employers must allocate tips fairly and transparently, adhering to the requirement of distribution within one month after the tips are received.
• Independent TRONC Systems: Businesses that utilise a TRONC system, where tips are pooled and distributed by an independent operator, must ensure that these systems comply with the legislation. Failure to maintain an independent operator could result in losing tax benefits and legal consequences.
• Employer Responsibility: Employers are responsible for ensuring that no unauthorised deductions are made from the tips distributed. Furthermore, if tips are held in the business’s account, they must be separately identifiable and not used for any other purpose.

 

Understanding TRONC

A TRONC is a system used to pool tips and service charges, typically in the hospitality sector, ensuring that these payments are distributed fairly among employees. In many cases, it is operated by an independent person, known as the Troncmaster. Under the new legislation, businesses using TRONC arrangements must review their systems to ensure compliance.

There are several advantages to having an independent TRONC in place:

• Tax Benefits: When tips are distributed via a properly operated TRONC, they are subject to PAYE but not National Insurance Contributions (NIC), providing a saving for both employees and employers.
• Fair Distribution: TRONC schemes ensure a fair allocation of tips, which can boost employee morale and trust.

However, maintaining the independence of the TRONC operator is critical. Employers can appoint or replace the Troncmaster, but they cannot directly influence how the tips are allocated, as this could compromise the TRONC’s independence and the associated tax benefits.

 

Key Considerations for Businesses

With the new Act in place, businesses must evaluate their existing tipping arrangements. This includes:

Reviewing TRONC Schemes: Ensure that your TRONC system is operated by an independent party. Any TRONC arrangement that doesn’t comply could result in NIC liabilities, affecting not just tips but also other financial aspects like student loans and pension contributions.

• Absorbing Costs: Many businesses deduct administrative and payroll costs from tips. However, under the new legislation, such deductions are no longer allowed, meaning businesses must absorb these costs or reconsider their support for the TRONC operator.
• Timing Changes: Some businesses currently pay out tips at specific times, such as before Christmas. However, the new Act requires tips to be distributed monthly, which may lead to more variable tip amounts throughout the year. This change could affect employees who rely on tips to smooth out their income during quieter periods.
• Legal and Tax Advice: Given the complexity of the new rules, businesses should seek advice from both legal and tax experts to ensure their TRONC systems comply with the new legislation.

 

Penalties for Non-Compliance

Non-compliance with the new Tipping Act can lead to significant consequences. Employees can take businesses to employment tribunals if they believe tips have been unfairly withheld. This can result in financial compensation, reputational damage, and potentially hefty fines from HMRC, particularly if NIC and other taxes have not been correctly calculated.

 

 

The new TRONC legislation is a significant shift for businesses in the hospitality sector. While it brings greater fairness and transparency to the allocation of tips, it also places a responsibility on businesses to ensure compliance with these regulations. Businesses should review their current tipping processes, update any TRONC arrangements, and seek professional advice where necessary to avoid costly penalties.

Implementing a compliant TRONC system not only benefits employees but can also provide businesses with financial advantages and operational efficiencies. By acting now, businesses can navigate these changes smoothly and ensure that both staff and management are well-supported under the new legislation.

The Kitchen Porters Club has announced their Kitchen Porter of the Month for August, and the well-deserved title has been awarded to Tom Farnsworth, who works at The Old Crown Coaching Inn. Located in the picturesque historic market town of Faringdon, on the edge of the Cotswolds between Oxford and Swindon, The Old Crown Coaching Inn is a beloved establishment with a dedicated team, of which Tom is a key member.

A Powerhouse in the Kitchen

Tom was nominated for the award by Head Chef Samuel Squires, who had high praise for his colleague’s dedication and hard work. In his nomination, Squires described Tom as “an absolute powerhouse in the kitchen,” commending him for his tireless energy, strong work ethic, and unwavering commitment to maintaining the cleanliness and efficiency of the kitchen. He noted that Tom is the “heart and soul” of the kitchen, constantly in motion and handling every task with enthusiasm and precision.

 

Tom’s efforts have clearly made a significant impact at The Old Crown Coaching Inn, and it’s no surprise that Squires felt compelled to recognize him for his exceptional contribution. According to Squires, Tom is not only a hard worker but also a great person to work alongside, adding to the positive atmosphere of the kitchen team.

 

Recognition for an Industry Hero

As a reward for his dedication, Tom will receive an official Kitchen Porters Club apron, a badge of honor that he can proudly wear as a member of the club. The Kitchen Porters Club, established over a decade ago, is dedicated to celebrating and recognizing the essential role that kitchen porters play in commercial kitchens across the UK.

 

In September 2023, the Kitchen Porters Club introduced their Kitchen Porter of the Month award, and now, just one year later, the award has been given to eighteen exceptional kitchen porters. The growing popularity of the award reflects the increasing recognition of the vital role that kitchen porters play in keeping kitchens running smoothly and efficiently.

 

National Recognition and Industry-Wide Impact

Paul Anderson, Managing Director of Meiko UK, which sponsors the Kitchen Porters Club, expressed his delight in the progress made by the award in its first year. He praised the initiative for acknowledging kitchen porters as essential members of kitchen brigades across the country and welcomed Tom Farnsworth into the esteemed group of winners. Anderson highlighted the significance of the award in recognizing the dedication and hard work of kitchen porters in all sectors of the hospitality industry, from Jersey to York.

 

Honouring Hard Work and Strengthening Team Spirit

The Kitchen Porter of the Month award not only shines a spotlight on the individual achievements of kitchen porters like Tom Farnsworth but also strengthens team morale and fosters a sense of appreciation within the hospitality industry. By recognizing the invaluable contributions of kitchen porters, the award promotes a culture of teamwork and respect within kitchen brigades.

 

If you know a kitchen porter who deserves recognition, the nomination process is quick and easy. Simply complete the form available on the Kitchen Porters Club website. Winners of the award receive their official apron and the recognition they deserve, boosting not only their personal pride but also the collective spirit of the team.

 

Tom Farnsworth’s recognition as Kitchen Porter of the Month is a well-earned celebration of his hard work, and his story serves as an inspiring example of the vital role that kitchen porters play in the success of commercial kitchens across the UK.