Out and about Friday 8th December

We have 44 chefs out working, this time las year it was 27.

Lots of relief jobs confirmed this week (18 so far)

We have been meeting chefs here at our office in Moffat for relief work next season.

We still have some spaces left if you are looking to come and have a chat either for relief or permanent work.

I am still keen to get some of your availability for working over Christmas and New Year.

Relief work will go quieter in January and February this is a good time to get rested before another busy season ahead.

Booked out at the end of November

Dale paton at Cray House in Perthshire.

Sarah Pozzi at Wheatsheaf in the Borders.

Shaun Murray at Gables in Gretna.

Michael Pallister at Lythe Care Home.

Alan Macpherson at Queens Hotel in Oban.

Pete Norrie at Lythe Care Home.

Mark Carswell at Hebridean Princess.

Stephen Falloon at Grant Arms in Grantown on Spey.

Dom Kelecius at Grant Arms in Grantown on Spey.

Lauren McConnell at The Bungo in Glasgow.

Ionel Rizea at The Scores Hotel in St Andrews.

Steve Ali at The Crannog in Stirling.

Dale Paton at Bridge of Cally in Perthshire.

Henry Samms at Angus & Ale in Aberdeen.

Thanks all for your very hardwork.

Availability of Chefs 5th December 2017

Head chefs

There are head chef candidates in central Scotland if paying good money more than £30,000 and upwards for head chef jobs.

In rural Scotland including Inverness and all the highlands and islands, there are a few head chefs and we advise offering accommodation with permanent head chef jobs to attract candidates. Otherwise you may have to wait some time until a relevant local candidate becomes available.

In rural Scotland and particular 2AA Rosette country house hotels relevant candidates are scarce. Skye, Shetland Islands and rural Argyll there are candidates if paying good money (about £35,000 for 2AA Rosette head chef)

Suggest paying £30,000 upwards to £40,000 according to requirements and demands of the job. Ideally we advise for a five day week and over-time paid on a pro rata basis for extra days worked and for hours in excess of 48 on a pro rata basis.
Northumberland, Borders, Cumbria, Aberdeenshire, Dundee and East coast, and Perthshire there are a few Head Chefs registered.

The more central, the more candidates you will expect to get and the more rural, the harder it can get.

With all the social media currently available, many chefs are becoming very savvy about where they wish to work and establishments with records of poor chef retention may find it harder to attract good quality permanent candidates. Scotland is quite a small country.

There are more chefs becoming available as the season is now finished although most chefs arent looking for new jobs until after the festive period. We do advise paying an hourly rate of pay of £14-£16 per hour with accommodation provided depending on location. This will attract candidates which may be of mixed quality.

Sous chefs

If it is a live in position for 3 or 4 star hotel suggest paying £25,000 to £27,000.

In central areas such as Glasgow, Edinburgh, Perth and Stirling can try live-out and there are a few relevant chefs. In rural Scotland, including Dumfries and Galloway, Aberdeenshire and Perthshire it can be harder to get candidates and there are very few candidates available depending on the package in place.

Suggest wages of £28,000 upwards to £30,000 plus for 2 AA and 3AA Rosette sous chefs.

A good way to attract candidates is to pay hourly rates for every hour worked by chefs. For sous chefs suggest £12 to £14 per hour this will help to attract and retain good candidates. If paying salaried, we suggest five day week with overtime pro rata over 48 hours.

Chef de parties

Availability is ok in Glasgow, Edinburgh and central belt. Quality can be mixed. In rural Scotland with accommodation there are a few candidates if wages are decent, suggesting £9 to £11 per hour.

The availability of chefs who are looking for more rural jobs such as Fort William, Inverness-shire and West Coast is limited although there may be some chefs looking for live in accommodation that may be happy to relocate.

If paying by salary £19,000 for a 45 hour week works out £8.11 an hour which is on the low side. Suggest paying up to £22,000 with live in accommodation at a small charge. We would hope you will get decent candidates with this.

Commis chefs

Very few bodies available. Enclosed link to minimum wages.

Availability of Relief Chefs changes daily and we can advise.

Out and About Friday 1st December

There are 40 relief chefs out working which is 17 up on last year.

With Christmas fast approaching, we are still waiting on some of you to get in touch with your festive availability.

Double time is payable on Christmas Day and New Years Day.

Relief jobs have been coming in steady this week with 10 jobs filled so far.

We have also met a few chefs at our offices in Moffat. If you are thinking of doing relief work next season, please get in touch with your CV and references to

Looking back to this time last year

Sarah Jeffrey was booked to go to Aysgarth Falls – currently at Duisdale Hotel

Mark Murray was at The Kingsmills Hotel – currently working at a permanent job in Edinburgh

Ally Bell was booked to go to The Wheatsheaf – currently working at a permanent job close to his home

Allen Jack was booked to go to The Stotfield Hotel – currently at Ben Nevis Hotel

Daniel Haig was booked to go to the Grant Arms Hotel – he has just finished at The Victoria Hotel and is booked for over Christmas

Derrick Bartley was at The Old Manor Hotel – currently still working at Loch Melfort Hotel

Shaun Murray was at The Cross Keys Hotel – just finished at The Gables Hotel

Mark Shaw was at Auchrannie Resort – currently waiting on his next assignment

Glyn Musker was at The Morritt Hotel – currently travelling back home to Crewe to return to Turriff at The Kastille

I would like to thank all relief chefs for their hard work over what has been a very busy season hoping some of you are enjoying a little down time before your next job.

Out and about Friday 27th October

With 62 relief chefs out working this is a brilliant number for this time of year.

We set ourselves targets each month and we are on par for Permanent, Adverts and Relief.

This is a good way to make sure we always aim high.

We are meeting relief chefs over the next few weeks with Paul Wenbourne coming in today at 11am.

Please get in touch and we will check what our availability is and get you booked in.

Christmas is fast approaching, I will post the relief jobs we have in already and we can get some of these filled.

Jessica is off to Spain to visit her family on Monday for 1 week she will be enjoying some winter sun and going to some of her favourite restaurants.

We are also out for our staff meal tonight for Alannah’s leaving and we will be going to Brodies in Moffat so we can all enjoy their great selection of Gin (apart from Alannah obviously).

A few chefs who have been out

Bruce Robertson has been on Islay at The Bridge End Hotel, Ryan Williamson is at The Old Bridge Hotel, Corno Cloete is at The Bridge Hotel in Buttermere along with new recruit George Constantin, Lillian Clarkson is finishing up at Woll golf, John McGregor is back at The Scores Hotel, Sarah Pozzi is in Dumfriesshire at Springkell, Paul Sellers is over in Northumberland at Collingwood Arms Hotel, David Young is in Skye at the Ferry Inn, Stuart Palmer is back at Glengarry Castle, Scott MacIntyre is at The Queens Hotel in Oban and Kai Stutzkeitz was at The Links Hotel and is now away back home to Germany.

Thanks to you all for all your hard work you are all amazing.

brewery update 16th October 2017

Brewery update 16th October 2017

change of use in Local Paper last week, hope to have AOK in November.

650 litre brewing equipment ordered, arrive mid January.

Tests ongoing in Moffat on brew recipe over winter.

Tom Barr, Director of Special Projects including brewery, settling in well.

website set up.

prospectus ready to be sent out as soon as we get change of use.

Premises in Lockerbie being made good.

hoping to have been production underway early 2018.

Gin production by summer 2018.