We are finding that a lot more people are seeming to have a ‘staycation’ and are having their holidays in Scotland rather than going away abroad as the pound is so weak at the moment.
This means that the season is lasting longer in the more remote areas of Scotland. It was only in the news a few weeks ago that the police in Skye had issued a statement advising any visitors to Skye to only visit if they had accommodation pre-booked as they were getting phone calls and people ...walking in to the station asking for assistance in helping to find accommodation.
The Highlands and Islands have been on the TV and in the news a lot recently. From news articles highlighting the most beautiful places in Scotland, to TV programmes such as Tales from the Coast with Robson Green visiting places such as The Outer Hebrides – I feel like this has been a real boost to the tourism of rural Scotland. Of course most recently Scotland has been voted the world’s most beautiful country 2017- beating Canada, New Zealand and Norway to the number 1 spot. This will definitely attract more people to Scotland over the next year.
When I was home in Harris last month, I found that it was still very busy with tourists. I went to Temple Café in Northton and the Isle of Harris Distillery and they were buzzing with holiday makers wanting to sample beautiful home made food and of course the infamous Isle of Harris Gin!
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Do you think the season is still busy now and have you favoured a ‘staycation’ this year rather than a holiday abroad?
Out and about Friday 1st September
We currently have 73 relief chef out working that we are still billing for this is 3 up on last year and 13 up in 2015.
The availability of chefs is getting better Mid September as you would expect.
We still have a queue of jobs looking to be filled and you can find these on our facebook page.
We are looking to meet relief chefs at our office for next season also so if you fancy a change or like the idea of seeing Scotland / North England then please email over your CV to recruitment@chefsinscotland.co.uk quoting RELIEF2018
Relief chef we have placed this season and are still in the same position
Billy Steele at Carfraemill Hotel in Lauder (although we placed him last year)
Philippe Alamichel is at Loch Leven Seafood Café in Onich.
Bruce Robertson is staying at Loch Melfort until the end of September
John Ferguson is at The Arch Inn staying until the end of September
Kevin MacAngus is back at Kenmore and is going to be there until the end of October.
Claudio Rickard is at The Tongue Hotel until the end of October
Leslie Kehoe and Marthius Mwina are at Glen Nevis Restaurant until the end of the season.
Colin Thomson is over in the Borders at Cross Keys Hotel in Kelso and is there for the foreseeable future
Pawel Cimek is at The Old Mill Inn in Pitlochry ongoing
Craig Thomson accepted a permanent job at Loch Fyne Hotel and Spa
Lauren McConnell is in Stornoway at The Caladh inn until the end September
Chris Roberti is at Fishers Hotel until November
Szabby Verten is in Shetland at The Scalloway Hotel definitely until the end of the season
Carlos Ragone is at the Four Seasons Hotel until the end of the season
Dixon Chireri is at The Old manor Hotel ongoing
Stephen MacNiven is at Tulchan Sporting Lodge ongoing
Sorry if I have missed anyone.
Thanks for committing to each establishment and seeing them through a busy time 😊
We have 85 relief chefs out working at the moment.
Relief is still very busy with 22 jobs out so far.
If you have any availability please get in touch via email jojo@chefsinscotland.co.uk or call 01683 222830.
Out at the moment
Ladies first
Lillian Clarkson is over in Selkirk at the Woll Golf Club as Sous Chef
Sarah Pozzi is at The Arisaig Hotel in Lochaber as Chef de Partie
Jenny Quashie is at Number 4 Restaurant in the Cotswolds as Sous Chef
Keren Tweedie is at Ramnee Hotel in Forres as Chef de Partie
Sara-Jayne Moffat is in Kelso at The Cross Keys Hotel as Chef de Partie
Kirsty Hamilton has just started at The Mustard Seed Restaurant in Inverness as Chef de Partie
Stacey Donnelly is at The Grant Arms Hotel in Grantown on Spey as Chef de Partie
And some of the Gentlemen
Ryan Marshall is at Cawdor Tavern in Cawdor as Sous Chef
David Ironside is at Clubhouse Hotel in Nairn as Chef de Partie
Johan Sikkema is at Kitchen Brasserie in Inverness as Head Chef
Cameron Brown is at Ben Alder Lodges in Dalwhinnie as Head Chef
Alfie Cranwell is at Scripture Union Scotland in Kinross as Sous Chef
Pawel Halicki is at Cairngorm Hotel in Aviemore as Sous Chef
Ione Rizea is at The Highlander Inn in Craigellachie as Sous Chef
Some excellent feed back forms coming back for chef placements
Keep up the good work all
In 1938 the holidays with pay act was introduced which entitled working class people to 1 week’s paid holiday per year and this saw a big influx of holiday camps such as Butlins. In 1970 the entitlement was increased to 3 weeks and currently In the UK we are currently entitled to 28 days paid holiday per year. At the end of the 19th century most people had no paid holidays except bank holidays. The Trade Union first began to campaign for a paid holiday for workers in 1911. In the 1930s, paid vacation time became a very important issue for workers and it wasn’t until 1938 that the holidays with pay act was introduced.
Until the late 19th century holidays were only for the wealthy and it wasn’t until the bank holiday act was introduced in 1871 that working-class people got a few holidays each year. In the early 19th century everyone had Sunday off. In the 1870s some workers began to get a Saturday afternoon off. In the 1890s most workers gained a half day holiday on Saturday and the weekend was born. Most people couldn’t afford to go away for a week’s holiday so it was mostly days away to the seaside to places like Brighton and Blackpool.
Compared to other countries here in the UK we get a very fair holiday entitlement. In the US there is no holiday entitlement and it is at the discretion of the employer to give holiday which on average is 10 days for 1 year of service. In Canada workers get 16 days holiday, France and Iceland get 36, Australia 30 and Kuwait gets a massive 43 days paid holiday each year.
What would you do with 43 days holiday?
Relief chefs that are out working is increasing and is up at 86 this week - 15 up on last year and only 14 away from hitting our target of 100!
Relief has been a bit of a struggle this week with lots of chefs being kept on in their current relief positions, but still managing to get 22 out this week so far.
Relief positions can prove difficult sometimes but all we ask is you go in, keep your head down and complete the stint you are booked for.
We have now just passed half way through a very busy season and all relief chefs - whether you have just registered with us this year or from the beginning of Chefs In Scotland back in 1998, have been going out all over Scotland and England and providing a quality service which does reflect on our reputation as Scotland’s Premier Chef agency. I have now been here for 7 and a half years and have a good rapport and understanding of our relief chefs and I am able to give good background before sending them out to match jobs to their abilities, sometimes though this isn’t the case and it’s just sometimes getting someone in to help fill the gap.
I am now away to fill jobs we have in September.
Thanks all for you continued support and very hard work 😊
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