A new allergen law has been put into place which will be enforced as of summer 2021. Its called Natasha’s Law after Natasha Ednan-Laperouse who died in 2016 after suffering a reaction to a baguette from Pret a Manger. From 2021 all foods will need to have a full list of ingredients if they are being packed and sold. Do you think this will be vi-able for smaller businesses to put in place?
https://www.bighospitality.co.uk/Article/2019/06/25/UKHospitality-new-allergen-labelling-rules-potentially-hazardous
The availability of relief chefs is tight as you would expect at this time of year, we are suggesting a 30% chance of getting a chef to you within 2 weeks. We are happy to take details of positions if you can provide the chef with clean single accommodation and pay the chef weekly.
We are looking for more chefs to join us for relief work so if you are looking please email your CV to recruitment@chefsinscotland.co.uk with 2 recent contactable work references and we will get in touch to get you registered in the first instance.
Good hourly rates of pay available and a chance to see Scotland.
We have 19 relief jobs confirmed for the week so far and 81 relief chefs out working all over Scotland and the North of England which is again slightly up on last year.
Some of the relief chefs we got out working include Chris Wright who is working close by in Lockerbie at The Dryfesdale Hotel. Tim Morris is going back to another job close to us at Springkell next month. Taylor Mcfarlane is working at The Inn on the Tay. Elliot Gaughan is finishing up at the Taychreggan hotel until next week. Graham McLeish who has done lots of relief work for us over the years is finishing at Tulchan lodge on Sunday and Sara-Jayne Moffat is starting a new job at The Oyster Inn today for a few weeks. David Ironside who is extremely well known to us is finishing up at Lochinsh Watersports this week and Steven Cameron is over at The Mustard Seed.
Just a few of the many excellent chefs we have out working.
Thank you as always for your continued hard work and support.
This week 4 well-known restaurants have taken Foie Gras off their menu and replaced it with different meats. This is mainly due to the welfare of the geese. I personally have tried foie gras and although it is very tasty it is quite sad that the geese are force-fed to fatten their livers up. I know this is a delicacy in France but its nice to see that Scottish restaurants are finding alternatives. I know some clientele would be put off by seeing foie gras on a menu so maybe this is the way forward for establishments after such an influx of vegan consumers. Some animal rights activists are campaigning to ban foie gras in the UK.
Do you use foie gras in your restaurant and would you think about using an alternative?
https://www.thestaffcanteen.com/News/mark-donald-one-of-four-scottish-chefs-to-take-foie-gras-off-the-menu
The availability of relief chefs is tight as you would expect at this time of year, we are suggesting a 50% chance of getting a chef to you within 2 weeks. We are happy to take details of positions if you can provide the chef with clean single accommodation and pay the chef weekly.
We are looking for more chefs to join us for relief work so if you are looking please email your CV to recruitment@chefsinscotland.co.uk with 2 recent contactable work references and we will get in touch to get you registered in the first instance.
Good hourly rates of pay available and a chance to see Scotland.
We have 20 relief jobs confirmed for the week so far and 85 relief chefs out working all over Scotland and the North of England which is up on last year.
Some of the relief chefs we got out working last week include Csaba Brunner who is new to us this season, he is over at The Clachaig Inn. Patrick Johnstone who has done many jobs for us with excellent feedback is at the Bridge of Cally. Ionel Rizea who is also well known to us is up at Baxters Highland Village in Elgin. Danny Mould, another new chef to us is at The Columba Hotel in Oban. Thomas Scott who has done relief work for us on and off over the years is over at The Pierhouse hotel in Port Appin. Gian Devey is finishing up at Cawdor Tavern in Nairn and Gordon Wright is just starting at The Tontine Hotel in Peebles.
Just a few of the many excellent chefs we have out working.
Thank you as always for your continued hard work and support.
The availability of relief chefs is ok we are suggesting a 40% chance of getting a chef to you within 1 week. We are happy to take details of positions if you can provide the chef with clean single accommodation, pay the chef weekly and are paid up to date with us.
Some of the chefs are not as well known to us and this may be their first job with us. We will give you all the information we have on the chef and the onus is on the establishment as to whether they want to take them on or not.
We have 24 relief jobs confirmed for the week so far and 79 relief chefs out working. This is up by 6 from last year.
If you are a chef and have availability then please email jojo@chefsinscotland.co.uk or PM me
Good hourly rates of pay available and a chance to see Scotland 😊
Here are a few chefs we have out just now
Pawel Cimek and Jason Paxton are still at the Fife Arms in Braemar
Blair Mackay, Alex Boland and Sarah Galloway are all at the Duisdale Hotel on the Isle of Skye
Daniel Haig is at Drovers Inn in Loch Lomond
Barry Owen is at Kinloch Lodge on the Isle of Skye
Marion Pohlmann is at Ardvasar Hotel
Ally Brown is at Loch Melfort Hotel
Colin Thomson has been joined by Alan Macpherson at Brothers Water Inn
Bruce Robertson is at Burts Hotel
Scott Mckie has been extended at the Moorings Hotel Fort William
Thanks to all of our chefs who are working hard and continuing to support CIS 😊
RSS