Tag: hospitality industry

Cheers! Tax saving for 38,000 pubs as alcohol duty freeze takes effect

More than 38,000 pubs are set to benefit from six-month freeze to alcohol duty from today

  • The great British pub receives further boost from today as a six-month alcohol duty freeze to 1 August 2024 takes effect.
  • This tax saving will help support around 38,175 pubs to face rising costs.
  • Duty freeze comes in addition to £4.3 billion in business rates cuts and duty protection for pints sold in pubs.

Pubs and hospitality venues have received a tax saving today, 1 February 2024, as a six-month alcohol duty freeze takes effect.

British pubs are a significant part of the fabric of communities across the UK and a further freeze on alcohol duty will help to support the sector while the government continues to bring down inflation while driving growth and investment.

This will impact around 38,175 pubs across the country and was announced as part of a multi-billion support package by Chancellor Jeremy Hunt in his Autumn Statement which also included £4.3 billion business rates relief. 

Exchequer Secretary to the Treasury, Gareth Davies, said: “The great British pub remains a critical part of communities across the country, that’s why we’re helping to keep costs low by freezing alcohol duty, reducing business rates, and supporting on energy costs.

“Our decisive action has also helped to more than halve inflation last year, protecting pubs and other businesses from the higher costs they would have otherwise faced.

“And we need to stick to our plan, so we can deliver the long-term change our country needs to deliver a brighter future for Britain, and improve economic security and opportunity for everyone.”

The six-month duty freeze, from 1 February to 1 August 2024, follows the biggest reform of alcohol duties taking effect last August, where, for the first time in over 140 years the UK’s alcohol duty system simplified so the duty paid reflects the amount of alcohol in it.

These reforms cut duty on pints in pubs by up to 11p when sold in supermarkets. Not increasing alcohol duty in line with inflation has now saved a further 3p to the duty on a typical pint of beer, 2p to a pint of cider, 4p to a glass of whisky, or 18p to a bottle of wine.

Welcoming the decision by the Chancellor to freeze alcohol duty, Nuno Teles, Managing Director, Diageo Great Britain, said: “By freezing duty until August, HM Treasury has listened to the industry’s plea for support and decided to back our homegrown sector, that employs so many people across the UK, and we urge the Chancellor to continue to back pub-goers, hospitality owners and producers.

Andy Slee, Chief Executive of the Society of Independent Brewers (SIBA) said: “While trading has been tough for pubs and independent breweries, the government’s continued support is very welcome. The beer duty freeze for six months provides some certainty for brewers as the new alcohol duty system is embedded.

“As part of this, the government introduced Draught Relief allowing beer destined for the pub to have a lower rate – and already there are signs that this is working to support pubs.”

The duty freeze formed part of a multi-billion pound support package for the alcohol duty industry announced at the Autumn Statement.

Retail, Hospitality and Leisure business rates relief was extended for a fifth year to 2024-25. This means around 230,000 retail, hospitality and leisure properties will receive 75% relief, up to a cap of £110,000 per business, on their business rates bills from the 2024-25 tax year.

This is a tax cut worth nearly £2.4 billion and comes on top of one third of business properties being taken out of paying business rates completely thanks to other government reliefs.

The small business multiplier for business rates was also frozen for a fourth consecutive year, protecting over a million ratepayers from an inflation increase in their bills.

August 2023’s ‘historical’ alcohol duty reforms saved on taxes in three ways:

Firstly, on draught drinks in the pub for all draught products below 8.5% alcohol by volume (ABV) through increasing Draught Relief. This is part of this government’s Brexit Pubs Guarantee commitment for every pint in every pub to pay less duty than their supermarket equivalent.

Secondly, tax was cut on lots of popular drinks in shops like sparkling wines and ready-made drinks.

Finally, the new Small Producer Relief was announced to help small businesses and start-ups create new drinks, innovate and grow.

400 Hospitality businesses & workers sign plea to Humzah Yousaf to save Scottish hospitality 

  • Over 400 hospitality businesses and workers have signed an open letter to the First Minister Humza Yousaf urging the First Minister to save Scottish hospitality. 
  • The letter to the First Minister warns that Scottish hospitality faces a crisis and without new support at the Scottish Budget, many Scottish hospitality businesses will struggle to survive.   
  • The letter comes a week before the Scottish Budget, with the Scottish Government under pressure from the hospitality sector to match support provided by the UK Government for hospitality businesses in England.  

More than 400 hospitality businesses and workers have signed an open letter to the First Minister Humza Yousaf, urging him to save Scottish hospitality. Those signing the letter include some of Scotland’s best-loved and most recognisable bars, pubs, restaurants and hotels. 

The letter comes a week before the Scottish Budget, with the Scottish Government under pressure from the hospitality industry to match support provided by the UK Government for hospitality businesses in England. At the Autumn Statement, the UK Government announced 75% business rates relief for hospitality businesses in England for the next year. 

The Scottish Hospitality Group’s Save Scottish Hospitality campaign has warned that without new support, many Scottish hospitality businesses will struggle to survive. 

The open letter to the First Minister has attracted support from the owners and employees of pubs, bars, restaurants and hotels across Scotland. The letter warns: “without support from the Scottish Government at the Scottish Budget, we will see our much-loved local hospitality venues disappear forever.” It makes an urgent plea to the First Minister to intervene and deliver fresh support for the hospitality sector at next week’s Scottish Budget. 

The Save Scottish Hospitality campaign calls on the Scottish Government to use the Scottish Budget to provide emergency support for the hospitality industry to survive, and a new long-term deal to support the sector to thrive.

The campaign calls for: 

  • an emergency 75% business rates relief to match the support that hospitality businesses in England & Wales have received over the last year; 
  • creation of a new hospitality category for business rates, which would recognise the unique challenges faced by hospitality and ensure that rates don’t cripple hospitality businesses; 
  • a new partnership between the hospitality industry and government to develop a plan to grow Scotland’s much-loved hospitality industry and address the challenges it faces. 

Stephen Montgomery, Director of the Scottish Hospitality Group, said: “This letter is an urgent plea from hospitality owners and workers from the length and breadth of Scotland.

“The First Minister must listen to those on the frontline of our hospitality sector and deliver support to save our hospitality sector before many of the venues we love disappear forever. 

“We need to back our hospitality industry to survive and thrive, and a fairer deal on business rates would be one step the Government can take in the Budget to give our hospitality industry a fighting chance. If it can be done for hospitality businesses in England, then it can be done for Scottish hospitality too”. 

“The Scottish Government claims it wants a new relationship with the business community. It’s time to put their money where their mouth is.” 

The Scottish Hospitality Group represents many of Scotland’s best-loved, family and independently-owned hospitality businesses – from bars, pubs, and cafes to restaurants and hotels.

The Group was recently relaunched with an expanded membership, in every area of Scotland and collectively employing more than 6,000 people.  

Save-Scottish-Hospitality-An-Open-Letter-to-the-First-MinisterDownload

HIT Scotland invites Scottish hospitality talent to unlock potential through scholarships programme

Leading industry charity, Hospitality Industry Trust (HIT) Scotland is encouraging applications from Scottish hospitality workers and students for its 2024 scholarship programme.  

2024 will see the charity celebrate its 30th anniversary and award its 7000th scholarship – it awards over 200 scholarships annually. A HIT Scotland scholarship is a learning experience designed to provide new skills and knowledge, stimulate best practice and fresh ways of thinking. Scholarships vary year to year depending on what the industry is looking for – this year, it will offer a mix of scholarships across three categories: business, operational and inspirational. 

To celebrate the 30th anniversary milestone, the charity is presenting three new bespoke inspirational scholarships – these will expand on their usual inspirational scholarships, offering a bigger and more prestigious experience for the recipients. 

This year also sees HIT Scotland honouring the memory of great service to the industry with the new Lisa Wishart scholarship. Presented to someone in the licensed trade, this development opportunity has been kindly funded by donations from the recent Scottish Bar & Pub Awards, and will be awarded to someone who shows the same passion for the industry as Lisa did. 

HIT Scotland is also spearheading the inaugural Müller Milk & Ingredients scholarships, which are recognising the huge talent within the Scottish council catering services. 

Applications close midnight on Sunday 19th November 2023, with applicants invited to choose one scholarship that will help aid their personal development within their hospitality role. Anyone working in or studying towards a career in Scottish hospitality can apply. 

David Cochrane, HIT Scotland Chief Executive, commented: “We want applicants to really show us their passion for our industry and demonstrate how the experience will help them. For many years now, our scholarships have been empowering inspirational development in Scottish hospitality, helping both individuals and the sector at large grow.  

“I’d like to thank our sponsors for their continued support of the fundraising events that allow us to keep providing these development opportunities for the industry. Thanks also go to The Savoy Educational Trust, The Crerar Trust, The MacRobert Trust, Diageo Learning for Life, and Hickory for their generous support of our scholarship programme.” 

Angela Vickers, chair of HIT Scotland and CEO of Apex Hotels, added: “It is exciting to be offering three inspirational scholarships to celebrate HIT Scotland’s 30th year – these will offer a one-of-a-kind learning opportunity for the recipients. 

“We cannot wait to hear from the ambitious, passionate individuals working and learning in Scottish hospitality and help them achieve their goals.” 

To find out more about the scholarships HIT Scotland offer and apply, visit the website: hitscotland.co.uk/scholarships-hit 

Local provenance top of the menu this Scottish Food & Drink Fortnight

Almost 90% of Scots want to buy more local food and drink

Edinburgh Residents can celebrate this weekend at The Scottish Rum Festival

Scotland Food & Drink has officially launched its annual celebration of Scottish produce with a packed events calendar that aims to encourage the whole nation to ‘Discover what’s on your doorstep’ this September.

Edinburgh residents can celebrate the annual celebration this weekend at The Scottish Rum Festival. The Festival, for rum lovers and newbies alike, will introduce audiences to the nation’s finest rum distilleries and blenders through a variety of unique brand experiences, tasting sessions and masterclasses on key topics within the industry.

Masterclass panelists include Sir Geoff Palmer, Professor Emeritus and Chancellor of Heriot-Watt University and industry legend Billy Walker. 

The latest data from the Knowledge Bank revealed that 89% of shoppers would like to buy more food and drink produced in Scotland when shopping for food to eat at home. Scottish Food & Drink Fortnight is an annual opportunity for individuals and businesses to champion all that Scotland’s larder has to offer.

The Scottish Food & Drink Fortnight campaign, which is now in its 14th year, takes place from Saturday the 2nd to Saturday 16th of September and celebrates the producers, manufacturers, retailers, foodservice, hospitality, Regional Food Groups and Food Tourism Ambassadors that work to get quality Scottish produce on our shelves and tables throughout the year.

Industry leaders toasted the start of Scottish Food & Drink Fortnight at an exclusive event at Lind & Lime, a proud product of The Port of Leith Distillery in Edinburgh.

Cabinet Secretary for Rural Affairs and Islands Mairi Gougeon said: “It is no secret that Scotland produces some of the finest quality food and drink in the world.

“Our food and drink offering has always been and continues to be of the highest quality.  Consumers at home and increasingly around the globe know that every element of the production process is handled with the utmost care and expertise and with a determination to provide incredible produce from all the regions of Scotland. 

“Food & Drink Fortnight is an excellent opportunity to celebrate all that Scotland has to offer and I hope that it encourages more and more people to discover what is available right here on their own doorstep.”

Over the next two weeks, Scotland Food & Drink is working closely with its Regional Food Groups and Regional Food Ambassadors to promote a line-up of regional events, as well as spotlighting produce from across Scotland that is stocked everywhere from shops, restaurants, cafes and bars to delis and markets.

Fiona Richmond, Head of Regional Food at Scotland Food & Drink, said: “Scottish food and drink is world-renowned. The country is home to some of the best quality produce in the market with innovative and determined individuals working hard to make our sector such a success story.

“The Scottish Food & Drink Fortnight offers the whole industry the opportunity to shine a spotlight on some of the nation’s best producers, and celebrate the achievements  of our home-grown brands.

“I’d encourage everyone to use the Fortnight as an opportunity to explore the fantastic producers on their own doorsteps.”

Anybody can get involved in Scottish Food & Drink Fortnight by joining the celebrations on social media using hashtags #ScotFoodFort23 and #DiscoverWhatsOnYourDoorstep.

To get involved and check out the events happening in your area, please visit: https://foodanddrink.scot/events-and-membership/scottish-food-drink-fortnight/

New measures to boost hospitality and town centre recovery

Hospitality businesses will be able to place tables and chairs on the pavement outside their premises without submitting a planning application under measures expected to come into force at the end of next month.

Strong support was expressed in a public consultation for the extension of permitted development rights to enable more cafés, bars and restaurants to offer outdoor eating and drinking. Regulations to implement the measures were laid in the Scottish Parliament on Friday 10 February for approval by MSPs.

Councils will, however, retain powers to prevent and deal with obstructions that make it difficult for people to access pavements safely and effectively, for example people in wheelchairs or with visual impairments, or families with children in pushchairs.

The 12-week consultation also backed the relaxation of planning rules for the conversion of certain premises into cafes, restaurants, or small-scale offices, as well as the installation of larger electric vehicle charging equipment in car parks. If approved by Parliament, all these measures would be allowed under certain circumstances without the need for a planning application.

Planning Minister Tom Arthur said: “These measures will support Scotland’s town and city centre businesses to thrive.

“More flexible use of outdoor space can help the hospitality industry recover from the pandemic and cost crisis, while making city and town centres more attractive and welcoming.

“The important safeguards for councils seek to ensure that no one should be prevented from using pavements and visiting town and city centres safely. A more streamlined approach to changes of use can help businesses respond more rapidly to shifting circumstances, support reuse of vacant premises and encourage the return of workers and shoppers to our town and city centres.

“Simplifying planning rules for electric vehicle chargers will support the roll-out of infrastructure across Scotland as part of our commitment to tackling climate change and making Scotland a Net Zero nation.

“These measures will help deliver our ambition to create a fairer, greener and wealthier Scotland, by making places more attractive for people to live, work and visit.”

Alcohol duty freeze extended

  • Alcohol duty freeze extended six months from 1 February to 1 August 2023
  • Part of government’s responsible management of UK economy, plan aims to reassure and provide certainty to pubs, breweries and distilleries facing tough challenges ahead
  • End date aligns with new simpler alcohol tax system taking effect, with Chancellor reserving decision on future duty rates for Spring Budget 2023

The freeze to UK alcohol duty rates has been extended six months to 1 August 2023, the government announced yesterday (19 December 2022).

In a statement to the House of Commons, Exchequer Secretary to the Treasury James Cartlidge laid out a plan designed to provide certainty and reassure pubs, distilleries, and breweries as they face a challenging period ahead.

While new duty rates usually come in on the 1 February each year, Mr Cartlidge set out that this year the duty rates decision will be held until the Chancellor Jeremy Hunt delivers his Spring Budget on the 15 March 2023.

Further, the Minister made clear that if any changes to duty are announced then, they will not take effect until 1 August 2023. This is to align with the date historic reforms for the alcohol duty system come in, and amounts to an effective six month extension to the current duty freeze.

As part of the government’s commitment to responsible management of the UK economy, these changes will provide pubs, breweries, distilleries and other alcohol-related businesses with increased certainty to plan and make investment decisions more effectively.

Exchequer Secretary to the Treasury James Cartlidge said: “Today’s announcement reflects this government’s commitment to responsible management of the UK economy and supporting hospitality through a challenging winter.

“The alcohol sector is vital to our country’s social fabric and supports thousands of jobs – we have listened to pubs, breweries and industry reps concerned about their future as they get ready for the new, simpler, alcohol tax system taking effect from August.

“That’s why we have acted now to give maximum certainty to industry and confirmed there will be just one set of industry-wide changes next summer.”

The current alcohol duty freeze was announced at Autumn Budget 2021, saving consumers over £3 billion over five years. It was expected to come to an end on 1 February 2023, following the Chancellor’s reversal of most of September’s Growth Plan to restore trust in the economy and strengthen public finances.

At Autumn Budget 2021 the government announced the biggest reforms to alcohol duty in 140 years. The changes overhaul the UK’s outdates rules following exiting the EU by radically simplifying the entire system and slashing red-tape. To give industry more time to prepare, September’s Growth Plan set out that the reforms would take effect from 1 August 2023.

The new alcohol tax system will adopt a common-sense approach, where the higher a drink’s strength the higher the duty, whilst new reliefs will be made available to help pubs and small producers thrive.

New Draught Relief will be worth £100 million a year and will ensure smaller craft producers can benefit, the threshold for qualifying containers will be 20 litres.

Small Brewers Relief will be renamed Small Producer Relief, reformed and expanded. Until the revamp, a cliff-edge existed when relief is withdrawn for brewers who make more than 5,000 hectolitres a year.

This will be addressed, there will instead be a gradual taper to the removal of relief, which will empower small breweries to grow, after they had made clear through consultation that the current design was acting as a barrier. Further, the expansion of the relief means that all producers that make drinks below 8.5% – mostly craft brewers and cidermakers – will be able to get relief on their products.

The alcohol duty reforms will help create a simpler, fairer and healthier duty system. Higher rate for sparkling wines will come to an end, meaning they will pay the same rate as still wine. Liqueurs will be put on the same footing as fortified wine, meaning a sherry and Irish Cream will now pay the same duty, and super-strength ‘white cider’ will rise to address public health concerns. 

The wine industry will also be supported as they adapt to the new system. All wine between 11.5-14.5% alcohol by volume (ABV) to calculate duty as if it were 12.5% ABV for 18 months from the implementation of the new system.

A UK Spirits Alliance spokesperson said: “Today’s decision by HM Treasury comes as extremely welcome news to distillers across the country. We know that previous duty freezes have enabled distillers across the UK to invest in supply chains, tourism centres and local communities.

“The announcement today is a major boost to the industry at such a crucial time. We look forward to working with the Chancellor over the coming months as he makes a decision on the future of alcohol duty at the Spring Budget.”

Miles Beale, Chief Executive, the Wine and Spirit Trade Association, said: “We are extremely pleased to hear that the Chancellor has listened to our calls not to deliver a double whammy tax hike next year.

“History has shown that freezing alcohol duty delivers increased revenue to the Exchequer. If duty rates went up by RPI on February 1st, this would have been a crippling blow to the UK alcohol industry and consumers who would have to pay the price for tax rises.

“Delaying any increase until 1 August means businesses will not have to manage two duty rises in the space of 6 months.  We hope that any duty increases applied in August take into account the damage suffered by wine and spirit businesses and the hospitality sector during the pandemic as businesses continue to fightback.

“We are calling on Jeremy Hunt to cancel double digit tax rises to help cash-strapped consumers and to support the UK’s world-class drinks industry.”

Emma McClarkin, Chief Executive, the British Beer and Pub Association said: “The decision to extend the freeze on beer duty will be welcomed by pubs and brewers alike.

“In 2022 our industry has faced pressures and challenges like never before. This freeze will allow £180million to be reinvested into our sector at a critical moment and inject a much-needed flurry of festive cheer for pubs and breweries. It shows the Government understands just how much our pubs and brewers mean to communities across the UK.

“Investment in our sector now will pay dividends in villages, towns and cities across the country for generations to come. Pubs and brewers are a crucial thread in the social fabric of our society and contribute not only economically but socially, connecting people in communities up and down the country.

“We look forward to working with the Government to implement the promised duty reforms in 2023 ensuring a fair and modernised rates system in the UK that support lower-strength products and our country’s pubs.”

Richard Naisby, National Chairman, Society of Independent Brewers said: “Independent breweries play a vital role in the British hospitality industry and are embedded in their local communities, providing jobs and adding greatly to local economies across the UK.

“The extension of the beer duty freeze comes as welcome news to these vital independent businesses, providing some certainty until the summer.

“We look forward to working with Treasury on delivering further positive changes for the hospitality and independent brewing industry.”

Andrew Fairlie Scholarship seeks aspiring chefs in Scotland

Hospitality Industry Trust (HIT) Scotland has announced that the Andrew Fairlie Scholarship is again seeking applications from aspiring chefs working in Scotland. Eligible applicants can find out more information by visiting https://hitscotland.co.uk/scholarships

Positioned as the ultimate scholarship that any aspiring chef in Scotland could receive, the Andrew Fairlie Scholarship is a fantastic opportunity for any chef looking to grow their knowledge and gain experience within renowned establishments.

Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its 3rd year.  The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with.

The recipient will gain industry-wide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities to continue their culinary education, such as a practical stage at 2 Michelin star Restaurant Andrew Fairlie at Gleneagles, and 3-star restaurant Core by Clare Smyth in London.

Last year, two scholarships were awarded to Josh Wilkinson and Amy Stephenson.

The judges include some of the country’s finest chefs, who all knew Andrew Fairlie well.  Joining Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, is fellow 2 Michelin starred chef Tom Kerridge, Masterchef winner and National Chef of Scotland, Gary McLean, Lorna McNee, 1 star Head Chef at Cail Bruich, and Andrew’s former mentor Keith Podmore.

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, said: “I’m delighted that we are starting the search for another Andrew Fairlie scholar, and I’m looking forward to seeing what Scotland’s future stars have to offer this year.

“I’m excited to see what the applicants design as their dish to be cooked if they make the Final skills test.  We’ve put some conditions on what that should include, but we want the chefs to use their knowledge and creativity to come up with something to showcase their personality, and impress us.

“The Andrew Fairlie Scholarship is a fantastic opportunity for chefs that want to push themselves to be the best they can be, to learn from and be inspired by other talented chefs, and to continue their personal development in this industry that we love.”

To apply, potential candidates will complete an online application exploring their thoughts on why they’d like to win this scholarship, their hopes for their future career as a chef, and who in the industry has recently inspired them. 

They will have to show their knowledge and creativity by creating a dish to be cooked and served on Finals Day in November, using their choice of wild furred Scottish game in season, with 2 garnishes (1 must include fruit), accompanied by a poivrade sauce.  From this, up to 6 chefs will be chosen to take part in the Grand Final in November.

The finalists will take part in a skills test at Perth College UHI which will focus on their skills, knowledge, and creativity, with the winner showing the right mix of personality and professionalism to be named an Andrew Fairlie Scholar.

Eligible applicants can find out more information by visiting:

https://hitscotland.co.uk/scholarships

Cash boost for millions of workers as government backs new law to ensure all staff keep their tips

UK Government backs new reforms making it unlawful for employers to withhold tips from staff

  • New legislation to make it unlawful for employers to withhold tips from staff
  • it means customers will know for certain that all tips will go to hard-working employees, who will take home more money
  • the Tipping Bill will benefit more than 2 million workers and, for the first time, will give them the right to see an employer’s tipping record

Millions of UK workers will be able take home more of their hard-earned cash under new legislation, backed by the government yesterday, banning employers from withholding tips from their staff.

Despite most hospitality workers – many of whom are earning the National Minimum Wage – relying on tips to top up their pay, there are still sadly too many businesses who shamefully fail to pass on service charges from customers to their staff.

The Employment (Allocation of Tips) Bill, introduced by Dean Russell MP and backed by the government, will ensure that all tips go to staff by making it unlawful for businesses to hold back well-earned service charges from their employees.

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality, leisure and services sectors – who tend to reply on tips the most – and will help to ease pressures caused by global inflation and an increase to the cost of living.

Business Minister Jane Hunt said: “At a time when people are feeling the squeeze with rising costs, it is simply not right that employers are withholding tips from their hard-working employees.

“Whether you are pulling pints or greeting guests, today’s reforms will ensure that staff receive a fair day’s pay for a fair day’s work – and it means customers can be confident their money is going to those who deserve it.

“I particularly want to tip my hat to the work of Dean Russell MP and all the campaigners who have helped make the Tipping Bill a reality.”

Through the Bill, a new statutory Code of Practice will be developed to provide businesses and staff with advice on how tips should be distributed. On top of this, workers will receive a new right to request more information relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal.

Dean Russell, Conservative MP for Watford, said: “I am delighted that my Tips Bill has passed second reading in Parliament. It is fantastic that we are on track to securing a fair deal for millions of people working in hospitality across the country.

“It has always felt wrong that some employers have retained tips intended for their staff. This new legislation will halt this practice, particularly given the current challenges around the cost of living. I would like to thank all of the businesses and stakeholders that have got in touch to voice their support.”

The move towards a cashless society has exacerbated the problem of companies keeping card tip payments for themselves, and today’s measures, once in law, will ban that practice.

UK Hospitality Chief Executive, Kate Nicholls, said: “Tips and service charges provide a significant and welcome boost to hospitality employees’ take-home cash. So we’re delighted to see this proposed legislation recommend that employers can set a fair distribution policy for staff, meaning they all benefit.

“This should also reassure prospective hospitality sector workers at a time when the industry is seeking to fill vacancies.”

The reforms follow a range of UK Government action to support people with the cost of living and help those on lower incomes keep more of what they earn.

Most notably, earlier this year the government increased the National Living Wage to £9.50 per hour – equivalent to an extra £1,000 a year for a full-time worker – with a full campaign which encouraged workers to check their pay.

In addition, the government recently announced a widening of the ban on exclusivity clauses, giving the lowest paid workers flexibility to top up their pay and work multiple jobs if they wish.

The government helpfully adds: ‘reforms come at a time when there are more employees on payrolls than ever before – and unemployment has reached an all-time low’.

Work Hard Play Hard: Holiday bonus offered to hospitality recruits

Surgeons Quarter offers £2000 getaway to all new full time chefs and full time hospitality members

A FLAGBEARER for Scotland’s hospitality industry has cooked up one of the most exciting benefits packages available, in a bid to continue to grow its workforce beyond record levels.

Containing a holiday package worth £2000 plus a further £1000 in cash bonuses, the rewards await new full-time chefs and full-time hospitality team members joining one of Scotland’s busiest conference and events businesses.

To cut through the competitive jobs market, Surgeons Quarter is launching its ‘Work Hard Play Hard’ recruitment campaign in a bid to be the employer of choice in the sector.

The Living Wage accredited organisation will provide the cash perk in the form of a £500 signing on bonus, along with a £500 end of probation reward, alongside the holiday perk after completing 12 months service. In addition, existing staff in these roles are being offered comparable benefits.

As the commercial arm for the Royal College of Surgeons of Edinburgh, Surgeons Quarter has recently expanded to beyond 150 staff, with demand for its conference, events and hotel soaring as restrictions ease.

Surgeons Quarter, Cafe 1305 Scott Mitchell – Managing Director

Scott Mitchell, Managing Director of Surgeons Quarter, said: “Our Work Hard Play Hard scheme offers extraordinary bonuses that we hope prospective recruits will jump at the chance of.

“Our jam-packed year of events has meant our requirement for staff has risen to new heights and we are striving to become the employer of choice as the sector booms.

“Like the majority of other hospitality firms, we faced the challenge of a skills shortage after the setbacks of the pandemic and Brexit. It is so exciting, now that we are back up and thriving, to be able to provide our recruits with this fantastic and rare opportunity.”

At the beginning of the year, Surgeons Quarter set a target of increasing staff numbers by 70% and has since seen its payroll top 150 people as demand for in-person meetings and events at its prestigious venues surpass pre-Covid levels.

Its latest recruitment scheme aims to continue building these numbers and the firm is still looking to hire hospitality team members and a number of chef roles, including senior sous, junior sous and banqueting chefs.

For full time chefs joining Surgeons Quarter the organisation is uniquely placed to provide six months on site residential accommodation to help people relocate their career to the city.

Scott added: “It was really important that we were not only providing our newest recruits with financial bonuses, but that our loyal and current staff members were also reaping the well-deserved rewards.

In addition to the ‘Work Hard Play Hard’ scheme Surgeons Quarter offers an enhanced employer contribution pension plan at 7.5%. The company also aims to improve mental health by providing access to employee assistance programme, 24/7, 365 days a year as well as complimentary use of their onsite SQ Gym.

Furthermore, the organisation provides access to discounted staff rates in hotels within the UK and globally plus a 30% staff discount is offered on food and beverage in all SQ outlets.  

“As we enter this busy year and experience the events sector spring back to life, we know that all of our employees will be working hard and we want them to know that this will be rightly recognised.”

Surgeons Quarter, Cafe 1305

Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. All profits support the charitable aims of the College which are education, assessment and advancement in patient outcomes worldwide.

In addition to its four historic event venues, Surgeons Quarter also manages the 129 bedroom Ten Hill Place Hotel, high-street café 1505 and Surgeons Quarter Travel Agency.

For anyone interested in joining the dynamic and award-winning Surgeons Quarter team, please email recruiment@surgeonsquarter.com

For more information on events, conferences and meeting space at Surgeons Quarter visit: https://www.surgeonsquarter.com/conferences-meetings/

2021 Andrew Fairlie Scholarship winners announced

The Hospitality Industry Trust (HIT) Scotland has announced two outstanding chefs as recipients of this year’s prestigious Andrew Fairlie Scholarship.  

The two talented chefs who most impressed the panel of expert industry judges are Amy Stephenson, aged 22, Junior Sous Chef at The Torridon, and Josh Wilkinson, aged 25, Senior Chef de Partie at the Isle of Eriska Hotel. 

Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually to one female and one male chef in light of Andrew’s unwavering commitment to diversity in the kitchen. 

The finalists had to prove their worth in a skills test, where they had to recreate a classic Andrew Fairlie dish, and showcase their knowledge, individuality and creativity as a chef by choosing and producing two additional elements to complement this. This took place on November 16th at Perth College UHI, with the winners announcement taking place at Gleneagles. 

Spearheaded by HIT Scotland and supported by the First Minister, Scottish Government, and Gleneagles, the scholarship was launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry.  

The judges included Michelin star chefs Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, Tom Kerridge, Sat Bains and Lorna McNee, and Scotland’s National Chef Gary Maclean (above). 

Andrew Fairlie Scholarship 2021 PIC SHOWS winners Amy Stevenson and Josh Wilkinson with Chief Stevie McLaughlin

Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “What a thrill it has been for us all to get back together for finals day of our second Andrew Fairlie Scholarship. It has been especially exciting this year to have been able do in it in our brand-new host venue, Perth College UHI, for the cook off.

“Full credit goes to all our finalists, who have maintained their match fitness in the run up to the final. We asked the finalists to cook a classic dish from Chef Andrew’s repertoire, while showcasing their own technical abilities in creating inspiring garnishes along with an intelligent, well thought out sauce. 

“Every one of the finalists showed great desire and passion to become one of the next Andrew Fairlie Scholars, and many congratulations to Amy and Josh who came out on top and will now receive some inspirational and educational experiences to help build their careers.” 

David Cochrane, HIT Scotland Chief Executive, added: “After the challenges of the last couple of years, it was truly inspiring to see this group of talented chefs in action, showing off their creativity, hard work and dedication to their craft.

“Huge congratulations to Amy and Josh, who will now get to experience some fantastic opportunities as Andrew Fairlie Scholars!” 

Conor O’Leary, Managing Director of Gleneagles, said: “The flair, creativity and passion displayed by all the finalists echoes the culture of excellence that Andrew established and is testament to the extraordinary pool of culinary talent we have here in Scotland.

“We’re thrilled for the winning recipients and look forward to following their careers and supporting them as they develop as chefs.” 

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Hosting the Andrew Fairlie Scholarship final within our kitchens and facilities was a great opportunity to support HIT Scotland, and our students welcomed the chance to be involved.

“Many congratulations to the well-deserved winners, we enjoyed watching all of them work and create their fantastic dishes.” 

The winners will gain industry-wide recognition as Andrew Fairlie Scholars and experience educational and inspirational opportunities, such as a practical stage in an international kitchen and at two Michelin star Restaurant Andrew Fairlie at Gleneagles and three Michelin star restaurant Core by Clare Smyth. 

The first Andrew Fairlie Scholarships were awarded in 2019, with the competition having been postponed last year due to the pandemic. The inaugural winners were Emma-Rose Milligan and Joseph Harte.