hospitality industry – Page 2 – The NEN

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.

November date for Andrew Fairlie Scholarship culinary competition

The Hospitality Industry Trust (HIT) Scotland has announced that the second annual Andrew Fairlie Scholarship will take place on Tuesday 16th November.

The finals will see five talented chefs compete for the chance to become Andrew Fairlie scholars and take part in once-in-a-lifetime culinary experiences.

Perth College UHI will host the skills test and judging portion of the day, with the winners’ announcement being made at Gleneagles. A teenage Andrew, encouraged by mentor Keith Podmore, enrolled in a City & Guilds course at Perth College UHI before following Podmore to London members club, Boodles, and eventually winning the first ever Roux Scholarship.

The scholarship recognises two outstanding individuals each year – one male and one female – who are forging ahead with their culinary career and working in Scotland.

The aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Josh Wilkinson, 26, who is currently working as Senior Chef de Partie at the Isle of Eriska Hotel.

Chef de Partie at The Torridon Amy Stephenson, 22, has likewise made the final, as has Spud Henderson, 32, Chef de Partie at Craig Millar @ 16 West End.

There are also two returning finalists from 2019’s competition – Ryan McCutcheon, 29, now Chef Patron at Achray House Hotel, and Peter Meechan, 24, Chef de Partie at The Glenturret Lalique Restaurant.

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

In 2019, the scholarships were awarded to Emma-Rose Milligan from Kilmarnock and Joseph Harte from South Queensferry (top).

David Cochrane, CEO at HIT Scotland, said: “After announcing the finalists last year, we are very much looking forward to seeing them in action next month.

“This is a unique opportunity for these chefs working in Scotland to take on the mantle of Andrew’s legacy and experience some fantastic industry opportunities that will help develop their careers. Best of luck to all the finalists!”

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “We have had to wait a while for this year’s Andrew Fairlie Scholarship to come around and now that it is almost upon us, we are as excited and as privileged as ever to play our part in preserving and extending Chef Andrew’s legacy through nurturing and mentoring this year’s very talented finalists.

“The finalists can expect a tough challenge to be laid out in front of them on Finals Day, but at the same time the day itself will be fun, educational and inspiring. We are delighted to be partnering the day with Perth College and are over the moon to add the college to the list of Andrew Fairlie Scholarship collaborators.”

First Minister Nicola Sturgeon said: “After what has been an incredibly difficult year for our hospitality sector, it is heartening to see new and inspiring culinary talent emerging through this fantastic scholarship in honour of Andrew Fairlie.

“Throughout his life and career, Andrew did so much excellent work to inspire the next generation of ambitious, talented chefs in Scotland and this scholarship will contribute to his legacy.

“It is great to see so many young, up-and-coming chefs aiming to benefit from the scholarship. They will all undoubtedly make their mark and contribute to a strong and sustainable recovery for Scotland’s hospitality sector.”

Conor O’Leary, Managing Director at Gleneagles, commented: “We are enormously proud to support the Andrew Fairlie Scholarship, which provides an important platform for emerging talent and strengthens Scotland’s reputation as a centre for culinary excellence.

“We very much look forward to hosting the finalists here at Gleneagles in November and are delighted to have the opportunity to continue working with HIT Scotland to ensure the culture that Andrew established is promoted and nurtured in the next generation of chefs.”

Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “On behalf of the team in Hospitality and Food Studies, we welcome the opportunity to host the Andrew Fairlie Scholarship final within our kitchens and facilities.

“We are ready to support HIT Scotland with the event and welcome the opportunity to involve our students to support the event and the finalists, giving them invaluable experience.”

The chosen winners will gain industry-wide recognition as Andrew Fairlie Scholars and experience once-in-a-lifetime opportunities such as a practical stage in an international kitchen and at Michelin star restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth.

All tips to go to staff under UK government plans to enhance rights of 2 million workers

Government unveils plans to overhaul tipping practices, helping around 2 million people top up their income

UK Government to tackle shameful tipping practices and ensure all tips go to workers
plans will help around 2 million UK workers retain their tips, which can make up a large proportion of income for many hospitality workers
customers will know tips are going to the worker for a fair day’s work

All tips will go to staff under new plans to overhaul tipping practices set out by the UK Government today (Friday 24 September), providing a financial boost to hospitality workers across the country.

Most hospitality workers – many of whom are earning the National Minimum Wage or National Living Wage – rely on tipping to top up their income. But research shows that many businesses that add a discretionary service charge onto customer’s bills are keeping part or all of these service charges, instead of passing them onto staff.

The government will make it illegal for employers to withhold tips from workers. The move is set to help around 2 million people working in one of the 190,000 businesses across the hospitality, leisure and services sectors, where tipping is common place and can make up a large part of their income.

This will ensure customers know tips are going in full to workers and not businesses, ensuring workers receive a fair day’s pay for a fair day’s work.

Tipping legislation will build on a range of government measures to protect and enhance workers’ rights. In the past 18 months alone, the government has introduced parental bereavement leave, protected new parents on furlough, and given millions a pay rise through a higher minimum wage.

Labour Markets Minister Paul Scully said: “Unfortunately, some companies choose to withhold cash from hardworking staff who have been tipped by customers as a reward for good service.

“Our plans will make this illegal and ensure tips will go to those who worked for it. This will provide a boost to workers in pubs, cafes and restaurants across the country, while reassuring customers their money is going to those who deserve it.”

Moves towards a cashless society have accelerated dodgy tipping practices, as an increase in card payments has made it easier for businesses to keep the funds.

80% of all UK tipping now happens by card, rather than cash going straight into the pockets of staff. Businesses who receive tips by card currently have the choice of whether to keep it or pass it on to workers.

Today’s plans will create consistency for those being tipped by cash or card, while ensuring that businesses who already pass on tips fairly aren’t penalised.

The legislation will include:

a requirement for all employers to pass on tips to workers without any deductions
a Statutory Code of Practice setting out how tips should be distributed to ensure fairness and transparency
new rights for workers to make a request for information relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal

Under the changes, if an employer breaks the rules they can be taken to an Employment Tribunal, where employees can be forced to compensate workers, often in addition to fines.

Tipping legislation will form part of a package of measures which will provide further protections around workers’ rights.

Building on economic support measures, the UK Government recently announced a range of initiatives to support the hospitality sector through its first ever Hospitality Strategy.

This set out ways to help the sector improve its resilience, including by making hospitality a career option of choice, boosting creativity, and developing a greener sector.

New roof for The Dome’s Rose Street Garden?

The owners of The Dome in Edinburgh have said they hope the planning committee approve plans for a new roof for their Rose Street Garden this week to ensure income for the famous venue and help them meet rising upkeep and maintenance costs.

Owners of The Dome say having the Rose Street Garden unable to trade due to do unpredictable weather conditions is putting a great strain on the business. A roof would allow the Garden to be used in all weathers, maximising customers space following the Covid-19 pandemic and helping The Dome meet upkeep and maintenance costs that are increasing on an annual basis.

But Council planners have recommended that the Development Management Sub Committee reject the application, despite no objections from community councils or members of the public and 27 submissions supporting the move indicating they believed it would be a positive addition to the building.

The Dome management are puzzled planners that Historic Scotland (HES), have recommended refusal when a similar application was granted in 1999 with no objection from HES.

Commenting on the report from the Planning Officers, The Dome management said: “The Dome is an iconic Edinburgh building and an attraction in its own right.

“Our application for a retractable glass roof to the rear of the property is similar to one approved in 1999. It means we can make better use of the space on Rose Street and adapt to the changing demands of our customers who more and more want safe outdoor space.

“Approving this roof will allow The Dome to continue as one of Edinburgh’s Premiere venues and tourist attractions. We hope the planning committee would give consideration to the points we have made above.”

Cllr Kate Campbell: “We’re making Edinburgh a Living Wage city”

Councillor KATE CAMPBELL, Convener for Housing, Homelessness and Fair Work, writes about Edinburgh’s ambitions to be a Living Wage city.

Fair work. You’d think in Scotland in 2021 we wouldn’t need the ‘fair’. Just the concept of work in one of the most prosperous, democratically developed and progressive nations in the world – it should just include a presumption that work will be fair.

But sadly, that isn’t the case.

We’ve too many workers in our city paid the minimum, not the living wage – that’s around 38,000 people who earn less than £9.50 per hour. Many don’t have job security or guaranteed hours. Many have little or no access to training or development and lack any form of representation through trade unions.

I’m not going to pretend that the City of Edinburgh Council alone can fix this. We can’t. But there are some things we can do.

Firstly – we’re going to make Edinburgh a Living Wage city.

Step one is to acknowledge all the fantastic employers in our city. We need to champion the people and organisations who recognise the value of their staff. And the benefit of investing in them. And we need to come together to promote those benefits.

We’re setting up a group of existing living wage employers across different sectors. We’ll work together to understand the barriers that prevent organisations becoming living wage employers, and how we can break down those barriers. And then we’ll put together an action plan.

It’s clear that in Edinburgh tourism is a major employer, and we know that hospitality is one of the areas that has historically struggled to pay the living wage.

But hospitality businesses have also been hit hard during the pandemic – reduced capacity due to social distancing, closure due to lockdowns, outbreaks and the need to self-isolate.

As labour shortages arise from Brexit there will be a need for businesses to offer more to retain skilled staff. Fair work and the living wage will be absolutely key.

Over recent years we’ve seen customers ask more of businesses – sustainability is a good example. People want to spend money with organisations that they believe are contributing to saving the planet, or at least working hard to mitigate any negative impacts from their activity. It costs more – but customers value sustainability so it pays for itself.

So, it’s important that as customers we are asking for the same ethical values of fair employment – because as citizens we will all benefit.

The pandemic has hit many hard but people on the lowest wages, and small businesses, have undoubtedly borne the brunt. Let’s all be part of the recovery to a better city. It’ll be hard for some businesses to make the leap to becoming living wage employers – so let’s make sure we support and encourage them.

This article first appeared in the Evening News

Marketing Society Scotland launches new campaign to support the hospitality industry

The Marketing Society Scotland (MSS) has launched a new ‘Marketing on Tap’ campaign to support the Scottish hospitality industry.

The new campaign has been initiated by the MSS to support pubs, bars and restaurants across Scotland through free marketing and promotion advice, training and downloadable toolkits spanning social media, PR, influencer engagement and digital marketing.

Timed to coincide with the latest lifting of restrictions, Marketing on Tap aims to equip small to medium sized hospitality businesses across Scotland as they finally reopen their doors and prepare to welcome more guests across the summer months.

MSS Director, Graeme Atha, says: “Scotland has a vibrant marketing community, full of bright, creative minds and a collective vision to do good. It’s also a community that not only works closely with the hospitality sector, but has also relied on it as the birthplace for great creative ideas, award wins, pitch celebrations and of course, commiserations, and we owe it a great debt.

“Our Advisory Board felt strongly they had an opportunity to give back and add real value to the hospitality sector in a time of need, so have pooled resources to proactively create and launch Marketing on Tap to support businesses with free, trusted advice, real support, and a suite of tangible assets.”

Emma Pollock, Communications Manager with Diageo, who helped initiate the campaign added: “Hospitality venues in Scotland have been closed for the majority of the last year and prior to the pandemic, this was a buoyant industry, contributing £1.8bn to Scotland’s economy and supporting over 83,000 jobs.

“It’s now an industry that needs support to recover and the Marketing Society Scotland has the will and the expertise to help make a difference to these businesses.

“Marketing on Tap shows the power of action and the collective support across the Scottish marketing sector to share knowledge and expertise to support our hospitality industry and help get these businesses back on their feet.”

In addition to practical guidance, MSS is also encouraging its members to deliver grassroots support and ‘make your work more social by heading down your local’.

The intention is to drive increased custom at a local level through word-of-mouth promotion, social media support and even justifiably holding meetings over lunch or a pint.

Over a seven-week period Marketing on Tap will provide:

Practical, downloadable how to guides to
Brand building
Digital presence
Social media management
Photography
PR / Media Releases
Influencer engagement
In-depth weekly online clinics (based on the above topics) and the opportunity to ask the marketing experts
Online signposting to financial support and associated links

For more information, visit www.marketingsociety.com/marketingontap

More support for hospitality, retail and leisure industries

January grants top-up announced

A significant top-up to the grant support available for hospitality, retail and leisure businesses across Scotland closed by level 4 restrictions will be paid following an announcement by Finance Secretary Kate Forbes.

In addition to the grants businesses receive through the Strategic Business Framework Fund, eligible businesses will also get a one off grant of:

£25,000 for larger hospitality businesses on top of the 4-weekly £3,000
£6,000 for smaller hospitality businesses on top of the 4-weekly £2,000
£9,000 for larger retail and leisure businesses on top of the 4-weekly £3,000
£6,000 for smaller retail and leisure businesses on top of the 4-weekly £2,000

In most cases, eligible businesses that have already applied for the 4-weekly payment from the Strategic Framework Business Fund will get an automatic top-up.

For the majority, this top-up will be combined with the next tranche of payment for the Strategic Framework Business Fund due to go to businesses on 25 January.

Businesses that haven’t yet applied for either of these funds should submit an application as soon as possible through their local authority website. Applications are now open.

Ms Forbes said: “Since the start of the pandemic Scottish Government support for business and the economy has reached almost £3 billion – more than a third of our total coronavirus (COVID-19) funding, demonstrating our commitment to provide as much help as we possibly can to our businesses.

“As promised, this additional support for hospitality, retail and leisure businesses will be available this month, in some cases doubling or tripling the amount of support we are providing. Applications are open now and payment will be made this month.

“Crucially this essential funding will also help to close the gaps in UK wide support for these impacted sectors and our one-off support for larger hospitality premises of £25,000 is considerably more generous than the £9,000 grant on offer in England.

“I’d encourage all eligible businesses to apply through their local authority if they have not done so already. Of course we are acutely aware that this support can never compensate for the full impact on business, but we must work within the resources that are available to us, and we continue to respond to the evolving economic challenges arising from the pandemic.”

David Lonsdale, Director of the Scottish Retail Consortium said: “Shops and high streets across Scotland have been left reeling by coronavirus. These enhanced cash grants for retail business are a financial lifeline which will help non-essential stores through the current phase of being unable to open and trade.

“There isn’t a taxpayer-funded support scheme which can replace the potential losses of store closures, so it is very encouraging that the Finance Secretary has listened and responded positively.”

“Don’t Play Covid Russian Roulette”

Hospitality Group Warns of House Party Boom if Lockdown Tightened

A group of Scotland’s most successful restaurant and bar operators have pleaded with customers to stay away from house parties this weekend, after Scotland’s National Clinical Director highlighted household mixing was a major driver of the upsurge in Covid infections.

The Scottish Hospitality Group, whose members employ over 6,000 people, has also warned that any further tightening of lockdown in the sector will drive a boom in illegal gatherings in homes across the country and will force many pubs, restaurants and hotels to close their doors permanently.

SHG spokesman Stephen Montgomery, who runs two successful hotels in Dumfries, said: “Professor Jason Leitch was spot-on when he identified household mixing as the major cause of increased infections.

“Unlike in bars and restaurants, where there is track and trace, social distancing, PPE and strict hygiene rules, if you go to a house party this weekend, you’re just playing Covid Russian Roulette.

“We’re urging people to follow the official advice not to take the huge risk of socialising at home, and to do so safely in Scotland’s bars and restaurants, where they can be sure that all possible precautions have been taken to look after them properly.

“Scotland’s bars and restaurants are a vital part of the fight against the spread of Covid. If we are locked down or the restrictions on us are tightened, it will simply drive more people to socialise at home, with the inevitable increases in Covid that will follow.”

Kenny Blair, founder of Buzzworks, which operates 12 venues in Ayrshire, said: “Publicans and restaurateurs have followed Scottish Government guidance to the letter. We are a vital part of the solution to combatting Covid.

“We’re the only safe place people can socialise, and the figures from SHG members – over 1.8million customers served since July, with only 17 confirmed cases – show that the Government’s own measures are working really effectively.

“However, the clear feedback we are getting from many in our industry right across the country is that they are only just managing to stay afloat. If we have further restrictions imposed or, God forbid, another lockdown, it will be Armageddon for a sector which employs more young Scots people than any other.”

The Scottish Hospitality Group comprises many of the country’s largest and best-known restaurant and bar businesses, including The DRG Group, Buzzworks Holdings, Signature Pubs, Montpeliers, Manorview Group, Lisini Pub Co, Caledonia Inns, G1 Group, Siberia Bar & Hotel, Mor-Rioghain Group, and Caledonian Heritable.

New safety regulations for hospitality from today

From today it is mandatory for hospitality settings to collect the contact details of visitors to their premises in support of Test and Protect. The new regulations apply to restaurants, cafes, pubs and hotels in which food or drink are sold for consumption on the premises.

These businesses must now record the name and contact number of an individual – or lead member of each household in a group – that visits the premises.

They must also record the date of the visit, the time of arrival, and where possible the departure time.

The new regulations include customers, staff working on a particular day and visitors such as delivery drivers or cleaners.

Premises must store the information for 21 days and share it when requested to do so by public health officers within 24 hours.

New statutory guidance for the hospitality sector has been published which explains how to keep a record of customer and visitor contact details securely ensuring data protection principles are upheld.

The Scottish Government has also published updated guidance for hospitality customers to reinforce key safety measures.

This includes the need to maintain physical distancing and the strict limits on the number of households that can meet at a time – 8 people from up to 3 households indoors and 15 people from up to 5 households outdoors.

First Minister Nicola Sturgeon said: “While many hospitality businesses have acted responsibly by adhering to the voluntary approach of collecting customer details, unfortunately too many others have not, and so – given the established high risk of virus transmission within hospitality settings – we have decided to make this mandatory.

“Strengthening this requirement to collect and share the data by moving it from guidance into regulations ensures that in the event of an outbreak, through the Test and Protect process, it will be possible to get in touch with anyone identified as a close contact who was present at the same time as an individual who has tested positive for COVID-19.

“This will help us break chains of transmission while continuing to allow us to socialise and support our local businesses.

“It is worth stressing that for those hospitality venues which are already complying with guidance, they will see minimal change to their procedures and operations.”

Chief executive of the Scottish Beer and Pub Association Emma McClarkin said: “The majority of Scotland’s pubs and bars had already gone above and beyond in putting measures in place to keep customers safe during this time.

“These changes today will help ensure those premises which have fallen short no longer do so, and we welcome that clarity.

“We’re all in this together and the stronger we are now, the sooner we will be able to see these restrictions disappear.”

Read the regulations

A failure to have the required arrangements in place will be punishable by a Fixed Penalty Notice under the Health Protection (Coronavirus) (Restrictions) (Scotland) Regulations 2020. A continuing failure could be enforced by repeated fines of up to £960.

Read the hospitality statutory guidance

Read the guidance on the collection of customer contact details

Read the hospitality and tourism customer guidance

STUC warns hospitality employers not to pass the burden onto workers as businesses reopen

Edinburgh pub worker calls on hospitality staff to join a union

Commenting on the re-opening of indoors hospitality, Roz Foyer, General Secretary of the STUC has reminded employers that workers are preparing to resist detrimental changes to contracts and conditions associated with the safe return to work.

Roz Foyer said: “Indoor hospitality re-opening safely depends on changes to working conditions. But these must not be allowed to come at a cost to workers.

“Workers are the heart of hospitality, but for too long employers have been able to pass the unstable condition of the industry onto their staff.

“We will not forget the businesses who refused to furlough their staff during this pandemic, and who have treated workers callously with attempts to make them sign away their terms and conditions in order to ringfence profit or prevent unexpected costs.

“From cafes like Coias in Dennistoun to cinema chains like Cineworld, workers have come together to win their demands in the return to work period.

“If you are asked to work differently or to sign a new contract, don’t accept, delay, and work out with your colleagues whether you are happy with the proposal. Then join a union and take action.”

Matthew Waddell, 19, who returned to work at the Diggers pub yesterday, urged workers to be prepared to resist the prospect of changes to work and conditions.

He said: “The incoming economic crisis should be a call to all workers to join unions, unionise their workplaces and make sure those unions are active.

“The precarious nature of hospitality work and the effect a COVID recession will have on it makes unionisation all the more urgent.

“The Better Than Zero campaign against precarious work is on hand to give guidance and support for hospitality workers and any other workers who do not have unions.”