Street Food is the New Normal

Whilst the rest of Europe were quick to open up vast urban areas to al fresco dining, the UK has mostly been plagued by bureaucracy; slow on the uptake and bogged down by lengthy paperwork procedures. It means that the one consistency of Government advice – that it is safer to be outside than in – cannot be followed successfully by the majority of restaurants. It’s becoming more clear with ever changing legislation that street food has an increasingly important part to play within hospitality.

I realised this more than ever whilst stood within the ruins of Coventry Cathedral this summer. Birmingham’s long standing Digbeth Dining Club had set up there (along with Warwick Castle, Longbridge, and others) for a series of events, driven by a need to find sites more suited to social distancing than their original set-up. Here the traders were lined around the peripheral with everyone seated within the centre. Groups were capped to smaller numbers and they ran ticketed sessions. It was the perfect pop-up to fit the way we were being told to adapt.

“We’ve always been used to quickly adapting to requirements”, Jack Brabant, co-owner of Digbeth Dining Club told us. “Every week we’ve become accustomed to assessing tangibles like the weather and pivoting where needed. In that respect we felt that street food has been in the best position possible to react to the ever-changing COVID-19 situation. But it’s been tough for us all”.

It’s a working condition that suits the traders. They are able to move to different events, and are not affected by the ongoing rental moratorium which threatens to leave many facing eviction come December 31st. Mark Laurie, Director of NCASS, foresees an inevitable shift to trading on private land; “London is operating on 30% of trading at present, which means that rent is 200% too high. Businesses will become wise to a new way of operating without the permanent overheads”. NCASS themselves have had a busy lockdown ensuring all of their members have completed the Certification Scheme so they can legally and safely operate during the pandemic.

With another lockdown potentially looming the future is an ominous one. It’s likely that we will see urban spaces take a village life perspective with businesses travelling to areas where customers can access them on given days, or where permanent street licenses are handed out by councils. One thing is sure, street food will be leading the way with how we go out to eat.

Guest blog by www.meatandoneveg.blog

Industry Professionals Fear an Autumn Slump with the Rule of 6

A new report on the pubs and bars sector has revealed that close to a quarter of licensed premises have yet to reopen according to analysts at Alix Partners. Although this was up by 14% from the end of July there are still 27,000 premises that are still closed. Industry professionals fear an autumn slump could hurt business with the Rule of 6 dominating the conversation. The fear is that consumer confidence will fall as a result and many are urging for common sense. Those premises that are open are sending out a clear message that there is business to be had but you have to be flexible and understanding.

Cyrus Todiwala, chef patron of Cafe Spice Namaste, spoke out in LinkedIn:

“The greatest problem we will all face is the simple fact that messages sent out by our government are not clear and concise at times and this confuses the minds of ordinary folk. In another borough the Police have contacted restauranteurs about the rules and regulations and their enforcement, in our borough the newsletter from the council was more relaxed and did not say how much it affected the restaurant trade but certainly affect the pub trade. In any case this is going to throw a spanner in the already fragile ground we are all treading on in Central London. Just as you get the feeling that people are becoming more adventurous we are hit with another whammy. So YES business will be affected.

If groups of six or more wish to still come we simply have to divide them and not allow them to sit together so long as they are all together normally. People from different groups may pose a problem under new guidelines. They will not be able to greet each other closely.

FURLOUGH. Come October end we shall actually see how well our dear industry holds itself.  When furlough stops many of us feel that there will be many who will be forced to shut their doors.”

Steve Locklin, General Manager of The Boat Inn, Lichfield, said: “We have only recently reopened the restaurant and we have been busier than ever. We use ResDiary so we can monitor table sizes and should a party of larger than 6 be required, we are able to split them over several socially distanced tables.

“So far people have understood we are trying our best and the situation is not ideal but we’ve had not complaints so far. Our biggest concern would be another lockdown so it is imperative that people use common sense to help business survive. For now, we are serving all day as opposed to lunch/dinner service to allow us to stagger bookings more but also allowing for more covers during the day.”

Matt Gasden. Senior Sous Chef at Brunning and Price Pubs, said:

“We opened up beginning on July and our business has been busy non stop. We’ve reduced the numbers to 66% inside meaning we’ve lost about 60 covers and taken a few tables outside away to give off a safe feel to the public. People come to us and feel safe and we will carry on doing so to a professional level. I feel like the government are doing enough but it’s getting your customers to listen and obey these orders/laws that have been put in place to help reduce the risk of catching the virus.

Obviously people aren’t happy with the ‘rule of six’ but the quicker we listen to this, the quicker the R rating could drop the better.

Chef Alan Drake summed up the mood of smaller businesses trying to offer and service and stay afloat. He said:

“We opened up a lot later then everyone else, I was waiting for things to get better but in the end opened up due to financial reasons. We watched very closely what other people had done and we have gone over the top, after seeing other peoples mistakes and what problems they were having.

I am especially worried about catching this, age 55, slightly overweight, smoker and type 2 diabetes, so we are strict, we insist our customers sanitise on entry, we take a temperature and a phone number for each and every member of the table, and now a separate phone contact for every single person. Failure to comply they are refused service and asked to leave, though this hasn’t happened yet. I wear a disposable mask and all my staff have to wear a face visor, we think these work better because the customers can see your face and especially your mouth, its surprising how many people lip read in addition to listening!”

SYKES SEAFOOD LAUNCHES A NEW ECOMMERCE WEBSITE TO SERVE ITS CUSTOMERS ACROSS THE UK

UK based seafood supplier, Sykes Seafood, announces the launch of its first ecommerce website to ensure greater order flexibility and a seamless shopping experience, aiming to improve overall customer experience.

Founded in Liverpool in 1862, Sykes Seafood is a family-run business renowned for supplying the highest standard, sustainably sourced freshly frozen seafood for retail, foodservice and manufacturing sectors. The user-friendly website has been designed with accessibility and convenience in mind. Customers can take advantage of a range of benefits, such as live special offers as well as easily purchasing over 200 products available online at their own leisure.

The new website offers a reduced minimum order value of £500, along with benefits including free and selected date delivery. With pre-pay or credit account orders accepted, the site aims to generate additional interest with wholesale customers who can take advantage of cost savings by purchasing direct.

Functionalities such as dynamic basket and case pricing, as well as the ability to quickly re-order and have more production information available at the touch of a button, have been designed to enable effective order management and make shopping online an enjoyable experience.

Alan Dale, Managing Director at Sykes Seafood says, “We’re thrilled to launch Sykes Seafood online shopping. It marks a significant steppingstone in taking our customer service to the next level. Customers have access to order our products anytime, anywhere, across the UK.

“The website has been designed with our core customers in mind – the quick reordering system provides our busy customers with the flexibility to order at ease. It’s the next step-up in supplying our customers, meeting the demand of the market and embracing a move toward technology”.

The introduction of an ecommerce platform underpins the company’s drive in continuing to build a respected and progressive business that serves its customers across the UK, ensuring products are easily accessible and shopping is effortless.

Earlier this year, Sykes Seafood acquired Klaas Puul, one of Europe’s largest seafood processing companies, bolstering plans for future growth in the European fish and seafood market. Find out more at www.sykesseafood.com

Rebecca Saunders Showcases New Chefs’ Forum Academy Virtual Masterclasses!

The Chefs’ Forum has launched a new scheme to help chefs reach college students by offering a remote masterclass followed by a live presentation in class. The scheme is organised and run by Rebecca Saunders, The Chefs’ Forum Academy Coordinator.

Many of you would have heard of Rebecca before as she managed all guest lists for Chefs’ Forum events.  With recent announcements re: Covid-19 restrictions, these are now on hold once more.  The Chefs’ Forum Academies however continue to thrive as there is unprecedented demand for virtual masterclasses and distance learning.

We would like to take this opportunity to sincerely thank all chefs who have produced virtual masterclass so far.  It is fantastic to see chefs being so supportive of our colleges and continuing to inspire and enthuse the next generation, despite the current situation massively affecting our industry.

Jason Benn, Industry Manager for Hospitality & Catering, Travel & Tourism at City & Guilds said

“In these extremely trying times, it’s never been so important for chefs to support our colleges with their virtual learning requirements.  I am delighted to see Chefs’ Forum Academies in our City & Guilds college centres leading the way and now adapting to new ways of working to maintain employer engagement and curriculum enrichment objectives in colleges all over the country.”

Because of Covid restrictions guest chefs at some Academy colleges have been prevented from appearing in class in person. However, the new scheme allows chefs to continue the work they have been doing of mentoring young students by using pre-filmed recipes.

“What we do is work with the chef who was supposed to have a session in college,” Rebecca explained. “What happens now is that we send a camera crew to their kitchen and film their masterclass. This is done in conjunction with the scheme of learning at the college, so it is in line with the curriculum.

“For example, we’ve got one coming up with Rob Howell from Root who is a vegan chef. He’s done a Somerset beetroot, cucumber, yoghurt and candied walnut dish. The students will watch him make it on the screen and then attempt the same dish themselves.

“At a later date there is a live-stream on Google Meet or Zoom where the students present their efforts at recreating the same dish by bringing them up to the camera in turn. The chef, who is watching from their kitchen, is then able to give comments and advice to each student as if they were there in person. There will also be the opportunity for the students to hold a live Q&A session with the chef.  So far, it’s worked really well and we have a list of chefs who are all taking part. The first live class with Richard Davies of Calcot Hotel & Spa will take place the week after next.”

Any chef interested in teaching in The Chefs’ Forum Academy should contact Rebecca Saunders: rebecca@redcherry.uk.com

Chefs taking part include:

• Rupert Taylor at Bowood Estate
• Tom Booton at The Dorchester (London)
• Dominic Teague at One Aldwych (London)
• Dipna Anand at Brilliant Restaurant (London)
• Cindy Challoner – GBM contestant 2019
• Richard Davies at Calcot Hotel & Spa
• Carl Cleghorn at Thornbury Castle
• Muraliraj Narashimaraj at Bandook
• Rob Howell at Root
• Michael Nizzero – Chef Consultant
• Tom Westerland & Dean Westcar at Crockers Henley
• Joe Bartlett at The Lake Country House

The Anger for No Shows is Palpable. So What is the Answer?

“Some pr@£k called Steve is getting a 2am call from me asking if he still wants his 7pm table” a tweet from a chef I follow reads. Just like that we’re back to it. We’re back once again discussing no shows in restaurants.

The anger for no shows is palpable. What was once highly damaging is now fatal to an industry already beaten down with reduced covers and increased scrutiny in a post COVID world. The estimated 20-25% of all bookings which are cancelled equate to around 16 million pounds of lost revenue. This comes at a time when restaurants have received largely no help for rent on properties sat dormant for the majority of the year. And these aren’t costs they can plan for with timetables. The tables are set by the front of house who are waiting for you, and those chefs have been prepping all morning waiting for your arrival. A cancellation might have eased the demand, but by not turning up you’re facing a wrath not seen by chefs since Delia Smith told people how to boil an egg.

I’ve paid close attention to it of late, hell I’ve even tweeted myself about what I consider poor form, but what difference can I make? My honest opinion is anyone who does follow me on Twitter (and you absolutely should) is unlikely to be the kind who makes multiple reservations and chooses the place on the night. I thought #nomorenoshows was a lovely idea for the part of the country who don’t think a hashtag is the reason they have to be indoors by 9pm. We need a universal solution, one that appeals to everyone, because it’s clear that the public don’t discriminate as to where they don’t show up.

I asked Si Toft of The Dining Room in Abersoch for a quote on this. “How much can I swear?” he asked. It’s that kind of mood. Another restaurateur and I spoke about the need to change the attitude of the diner, how this is a culture which simply wouldn’t have existed in previous decades. It’s not as simple as taking card details because they’ll cancel the card, and while full payment via systems like TOCK are great, it only works for the kind of desirable restaurant which are often not the impulsive neighbourhood places we also want to see thrive. No reservations means no cancellations, but it also means queues and is simply not workable for some business types. I pose the question that perhaps deposits in line with a percentage of the expected bill could work but he bats it down. Not everybody has the budget to pay someone to sit on a phone all day taking payments.

So what is the answer? I have no idea. Someone on Twitter suggested rewarding dinners for turning up on future bookings, though to me that sounds too close to rewarding your puppy for not dumping on the rug. Maybe we just need to be better humans and understand that every time we don’t show for a restaurant we risk not having it as an option in the future. As Si Toft said so bluntly “until people care that they are ruining other people’s livelihoods for their own convenience, or through bad manners, we won’t be able to do anything about it”. Maybe we need to start phoning them at 2am in the morning to see if they still want that 7pm table. Maybe that’s the answer. 

Guest blog by Simon Carlo www.meatandoneveg.blog

The Chefs’ Forum Academy at The Manchester College – Enrolling Now!

The Chefs’ Forum Academy will kick off this year’s weekly masterclasses at The Manchester College with a stellar line-up of guests throughout September – and it’s not too late for new students to enrol!

The Academy provides students at The Manchester College with weekly sessions, where they can access industry standard mentoring and receive expert advice and education about the catering sector.

This year’s series of masterclasses starts on Monday 14 September with Duncan Dickinson, Owner and Head Chef of Herb & Spice Catering, followed by Gary Weir, chef at Gorilla, and freelance chef Darren Cooper.

Speaking about the sessions he’s led, Randall & Aubin Head Chef, Rory Lumsden, said: “It’s been a great opportunity for us to work in partnership with The Chefs’ Forum and The Manchester College, to give the students exposure. I personally have enjoyed both my sessions with the College and through that, I’ve given two students full-time employment with us.

“I’m looking forward to more collaboration between myself and The Chefs’ Forum together with The Manchester College to do this in the future and continue our strong working relationship.”

Now in its second year, the partnership between The Chefs’ Forum Academy and The Manchester College also offers students unrivalled access to the expertise of the country’s best chefs, the opportunity to work at prestigious restaurants and exposure to industry-standard kitchens.

Doug Crampton, Head Chef at James Martin Manchester, who also led a masterclass at the College last year, recently sponsored prizes for four students who achieved the best results in the last academic year.

Doug said: “It’s been great to support The Manchester College through The Chefs’ Forum. I was really impressed with the students’ skills and enthusiasm during our masterclass. It was also a prime opportunity to search for some new talent, so we’ve already had a few people who’ve come to work for us through that.”

You can find out more about The Manchester College’s Industry Excellence Academy for Hospitality & Catering by watching their recent Couch to College session, in which Simon Wood, Patron of The Chefs’ Forum Academy, joined college tutors in showcasing the College’s world-class facilities and course options.

“I look forward to welcoming students back into my restaurant once restrictions are lifted and, in the meantime, I am so grateful to be able to help inspire budding young chefs and hospitality professionals to join our fantastic industry,” Simon said.

Places are still available to study at The Manchester College this year, so apply now and enrol online CLICK HERE.

Moai Caviar – The New Freshly Grown Sea Grape from Koppert Cress

Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with tiny bubbles on its stems, which remind us of a small bunch of green grapes or fish roe.  The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When used raw it is a visually attractive ingredient with a gel-like, aqueous mouth-feeling.

Until now the sea grapes were only available in preserved brine water. With the Moai Caviar this period came to an end. The preserved version is being harvested on the reefs of the Pacific subtropical waters. Before using this preserved version you have to rinse them in tap water to desalinate, the unique bubble-structure comes back partly. With the alternative, the Koppert Cress grown Moai Caviar, you always have the freshest original experience, special mouth-feeling and is ready-to-use.

Dutch 3-Michelin-star chef Jonnie Boer (De Librije *** – Zwolle, The Netherlands) calls it “The caviar of seaweeds” and is very happy with this Dutch version of this seagrape. Together with chef Nelson Tanate they are Moai Caviar in a recently introduced signature dish with oysters, goat cheese, different pickles and salty vegetables.

Moai Caviar beauty makes it perfect for topping on canapes, in combination with cocktails or as a functional item in several fish, crustacean, shellfish, tempura, sushi, soups, salads or rice dishes. Also in combination with desserts it can be very special.

Rinse lightly, remove access moisture and eat it raw like sashimi. Exposing Moai Caviar quickly to ice water, will enhance the texture and improve the taste. Be careful not to apply dressing from above, because the sea grapes will wither as a result.

The origin of the word ‘Moai’ is derived from a group of elders in Okinawa, Japan, one of the original Blue Zones. Koppert Cress has always been inspired by the Blue Zones. These live-long friends live an extraordinarily better and longer life than almost anyone else in the world.

The origin of the Moai Caviar is traced back to the area of Japan, the Philippines, Thailand and Vietnam. In their natural habitat, the plants grow very fast and are an important source of healthy nutrition for the locals. The sea grapes are being used in a traditional way as salty vegetables, contain some valuable nutrients and all parts of the plants are edible.

The introduction is a result of a colleboration between Koppert Cress and Hendrik Starrink, a specialist in underwater vegetables. Hendrik has been working on the Moai Caviar and other crops for a while. The last year we joined forces and started a production facility in the Westland area. The search for other underwater vegetables will be continued.

Moai Caviar is year-round available, grown and transported in saltwater and can easily be stored for up to seven days at room-temperature of 17-25°C. Avoid direct sunlight. Produced in a socially responsible culture, Moai Caviar meets the hygienic kitchen standards. The product is ready to use, as it is grown clean and hygienically.

Read more HERE

West London College Gives Insight into Enrolment in the ‘New Normal’

West London College is celebrating a successful enrolment period in part driven by their “virtual” open day held in July and a new time slot approach that allows students some one-on-one time with lecturers.

The open day was a great success and enabled Denise Charles, Head of Curriculum for Service Industries to showcase the great work she is doing with high profile employers across London via The Chefs’ Forum Academy.  Denise has also been working with The Manchester College to share knowledge and best practice on adapting to the new normal as a college.  This has greatly benefitted both colleges.

West London College filmed the open day so students could access it after the live event.  The take-up has been very pleasing indeed.

Working in conjunction with The Chefs’ Forum has enabled the college to achieve steady registrations despite restrictions hampering normal protocols in giving prospective students a taste of what to expect on embarking on a Hospitality and Catering course at the college.

Denise Charles, Head of Curriculum for Service Industries at West London College, told The Chefs’ Forum:

“ The Hospitality and Catering Virtual Open Day was a huge success. Not only did we welcome many students to the live event on the day, but many have since watched the film and say it has really helped them with the enrolment process post Covid-19.

“We have seen slow but steady registrations in comparison to previous years and it is great to be able to share the great work we are doing to enrich the curriculum, despite government restrictions being in place.

“Our work with The Chefs’ Forum Academy is a major USP for the college as the only college in London to run such an Academy.  We are very much looking forward to working with many great chefs from across London and surrounds as we book weekly masterclasses from mid-September onwards.”

Please click here to see last year’s Chefs’ Forum Academy sessions.

Chefs booked in to teach this year at West London include:

• Roux Scholar and Head Chef at Cliveden House, Paul O’Neill.
• Tom Booton, Head Chef at The Grill at The Dorchester.
• Dipna Anand from Brilliant Restaurant.
• Chris Underwood from Belmond Cadogan Hotel
• And many more…

The Chefs’ Forum would like to wish all students and teaching teams the very best as many look forward to a full return to lessons.

Any chefs wishing to receive information on getting involved with The Chefs’ Forum Academy should contact The Chefs’ Forum Academy Coordinator: rebecca@redcherry.uk.com

 

 

Scottish Chefs Lament Banned Background Music in Restaurants

The ban on background music in restaurants and bars in Scotland, which became law on the 14th August, is being likened to a”kiss of death” by owners.

According to the Scottish Government the new rule has been enforced because music causes customers to have to “lean in” to be heard thus making social distancing more difficult.

“We don’t want the restrictions in place for any longer than is needed but in order to continue to suppress Covid-19 the clinical advice remains that pubs and bars should have no background music or volume from television,” said a spokeswoman from the Government. “This is because of the increased risk of transmission from aerosol and droplets when people raise their voices. We continue to monitor this and are working closely with the licensed trade to develop updated guidance based on the best public health advice.”

Peter McKenna, Chef and Co-Owner of The Gannet in Glasgow said

“We have always played background music.  We feel it adds personality to a restaurant and gives people a sense of place.  We have actually carried out an experiment into background music being switched off compared to low level background music.  We found that the noise level was significantly higher with no music as people spoke more loudly to make themselves heard in their groups over a cacophony of voices, this should be taken into consideration re: lifting the ban. Low level music in our opinion moderates the level of noise and can create varying ambiances, changing with time of day and who’s in at any given time.  Our favorites include ambient tracks by Bob Dylan, Zero 7 and William Orbit!”

This has brought uproar from some of Scotland’s restaurateurs and hoteliers. James Thomson, who owns The Witchery Restaurant and Prestonfield House Hotel in Edinburgh, said:

“Having no music at all is the kiss of death in terms of atmosphere for us and there is no logic behind it. This is a nonsense. Very loud music in nightclubs could cause people to lean in to each other but in restaurants background music adds ambience! We need background music to kill the deathly hush as people feel they have to start whispering when a restaurant is quiet. Diners want to eat out in a place with atmosphere not a library.”

Dominic Crolla, of Edinburgh’s La Locanda in Cockburn Street added:

“Background music should be allowed in restaurants. The ban is a disgrace. My customers come to hear classic Italian music while enjoying Italian food but now the atmosphere is ruined. They are just guessing and it just doesn’t add up.”

Matthew Bailey, General Manager of Mortonhall Garden Centre which contains a restaurant that seats 300 said:

“Music enhances the atmosphere in the current climate where people are more uptight and sombre. It softens the mood and relaxes people. We should be allowed to play background music as it creates a feeling of harmony.”

Chefs and Industry Leaders Have Their Say on the ‘Eat Out To Help Out’ Scheme

Eat Out to Help Out has been claimed 64 million times since the beginning of August according to data released by HM Revenue & Customs. This equates to one per person for every person in the country.

The £10 per head maximum discount scheme has risen in popularity since it started. The data shows 10.5m meals were claimed in the first week followed by 35m in the second. By the end of the month this had risen to 64m.

Chancellor Rishi Sunak said: “This scheme has reminded us how much we love to dine out. Today’s figures continue to show that diners are backing hospitality – with more than 64m meals discounted so far, that’s equivalent to nearly every person in the country dining out to protect jobs.”

HMRC said £336m had been claimed so far. This represents an average discount of £5.25 per head. The scheme runs until the end of August.

Chef Cyrus Todiwala OBE DL DBA said the scheme has really worked for him, so much so that he’s going to extend it at his own expense for the time being, he said

“Yes, we are indeed keeping the offer open from Tuesday to Saturday at Café Spice Namaste. Situated where we are on the fringe of London’s City district, we have sadly suffered the total decimation of our usual clientele with many offices remaining completely shut.

There is also the added drawback of the 24/7 congestion charge being in place up until 10pm, coupled with the Ultra-Low Emission Zone charge (ULEZ). This means we significantly lose-out from a double whammy.  The only saving grace are diners from East London or those travelling by public transport.

The Chancellor’s initiative encouraged people to dine out, enjoying a fantastic discount, we thought this would be the best thing to encourage our customers to raise their confidence and to venture out so that our industry gets the vital boost it needs.”

The Eat Out To Help Out scheme has helped us in bringing new customers to us, as well as showing people that our industry does care and is taking precautions in making sure guests are safe and comfortable.”

Many industry leaders are calling for the scheme to be extended with some claiming that it had already been a success.

Stephen Wall, Managing Director and co-founder of Pho, told The Guardian:

“The Eat Out to Help Out scheme has really been amazing. It’s so nice to see our restaurants full of happy staff and customers again. It has certainly benefited our early week figures and seems to have encouraged the British public to dine out safely, as our restaurants are filling up and staying busy throughout the weekend, too.”

However, it has not all be plain sailing. Simon Hulstone of The Elephant in Torquay revealed on his twitter feed that guests were threatening to never come again if they did not receive the offer on other days:

“So much hate for being full on tues/wed from people. Even threatening to never eat with us again unless they can get £10 off other day !!! Very bizarre behaviour. We are operating with 30% less covers we would love to do more guests.“

Masterchef semi-finalist and South West Chef of The Year, Jamie Rogers of Restaurant Twenty-Seven, Kingsbridge, also based in Devon said that he has really benefited from the scheme saying

“The Eat Out To Help Out scheme has massively helped my restaurant so much that we are doing almost three times the covers we usually do Monday to Wednesday.  It’s turned a very uncertain time into a positive for me as an owner, the staff and our much-valued customers.  It has also attracted people who wouldn’t normally come as they perceive us to be expensive or fine dining, so its been a great promotion all round – Thank you Rishi and Boris!”

David Page, chairman of Fulham Shore, which owns Franco Manca and The Real Greek, told The BBC:

“Eat Out to Help Out immediately increased our restaurant customer numbers by over 50%, thus enabling us to get all our staff back to work. In fact, we are now creating new jobs.”

According to Sky News the Grosvenor Estate, one of the largest property owners in London’s West End, plans to offer discounted rents for restaurants in its property portfolio that apply £10 per head discounts until the end of September.

Overall, the comments from chefs all over the country have given the scheme a resounding thumbs-up and would like to take this opportunity to thank customers who have participated in the scheme and the government for its support of the hospitality industry at such a difficult time.