Out and About
5th November 2025
There is often a shared history going back to the very beginning of CIS, when we meet up for a few pints, and a blether to put the world to right.
As we did last night up the top of Union Street at The Archibald Simpson, a former bank, by The Castlegate in Aberdeen, although the Castlehill Barracks were knocked down in 1965, the year of my birth and replaced with two blocks of high-rise flats with stunning views over to the harbour and beyond.
Robert and I reminisced about “Big Paul” or “Number one” as we affectionately knew him when he completed placements on relief for perhaps 15 years in total including the first ever relief job that I knocked out to Tongue Hotel, which was part of the group with Bridge of Orchy (BOO) and the Inverbeg Hotel, and as seems like it has for perpetuity, they were missing a Sous Chef and Paul headed up for a few weeks, before his second stint at Lochmaddy Hotel.
CIS didn’t charge for that first ever relief job, in fact we were called Skye Recruitment in that first year when the business took off in 2000, before changing to Chefs In Scotland in 2001 when I was still doing a couple of nights a week in the Isles in Portree on Skye.
Other chefs we chatted about were Sebastien Schoeder who worked with Robert at Onich Hotel (01855 815214) just to the south of Fort William, when Robert would call up the office on Skye to request Big Paul on relief for a few weeks.
Robert took on the Head Chef position at Thainstone House some time back, perhaps in the late 2000’s and moved over to Aberdeenshire where he has remained working since.
Adam has met up the last two times I have been up including yesterday and although, we have only met twice now in person, with the shared history of hotels and people, there is a strong connection.
We talked and drank a couple of pints, and a couple more for the road, all four of us chatting and listening and being part of a strong bond, created and forged in the sometimes wonderful and sometimes not world of Scottish Hospitality.
Ideas, like recipes, are bandied about, such as the “Monday Club” where like-minded hospitality people, or relations, or friends or associates can meet or be connected in someway to provide and mental support that this community of shared experiences can create.
Waking up just off the Lang Stracht this morning, a little later than usual, but not in the gutter, I got thinking about Phil Smith’s email address which contained the words “wide awake”.
There will be other thoughts and ideas and maybe nothing will come of it, bit I quite like the idea and the sound and ring of the words:
“The Wide- Awake Club”
Not a business and not my initial idea and be interesting to see what anyone else thinks.
No need to repost the photo of the slightly tipsy friends last night again, so will try and find another of Aberdeen, the city of my birth.
https://www.acas.org.uk/contact
ACAS is a free to use government sponsored facility to help disputes between employees and employers regarding wages.
it is a friendly and helpful service and available to all.
You can call on 0300 123 1150 and they are open usual office hours from Monday at 9am.
It is also possible to have someone deal with ACAS on your behalf, with permission.
This facility is not relevant for self-employed where the small claims court facility at Sheriff Courts in Scotland is the main option if all else fails, although, personally I have found the “shirker of the week” route, albeit perhaps actionable, can get results.
As of July 22, 2025, the salary threshold for new applicants for a Skilled Worker visa as a chef is £41,700, with some specific exceptions for certain jobs or for those who were issued a Certificate of Sponsorship (CoS) before April 4, 2024, or July 22, 2025, under transitional rules. Individuals with a CoS assigned before April 4, 2024, can apply at a lower threshold of £31,300, provided they have maintained continuous leave in the route. However, be aware that eligibility for chefs under the Skilled Worker visa is ending, with roles at RQF Level 3 to 5 being removed from the eligible list unless they are on the new Temporary Shortage List.
At CIS we often have up to £30,000 of unpaid debt.
The vast majority of establishments pay promptly and for new establishments, we take debit card details and charge after 5 weeks of a relief job or when the job is completed if before and then again after 10 weeks, which is the final bill for relief.
Another fee may be due if the chef takes a permanent job within 9 months of starting from the first CIS introduction.
The working conditions vary hugely in the establishments and almost by dint of them wanting Relief chefs, it will not be totally straightforward for the chef.
Relief works seems to suit a certain type of chef who can go in, get their head down, work away without trying to change the world, complete their time and represent themselves, their fellow chefs and CIS well.
CIS invoices on a meter system, i.e. from day one to the date completed or 10 weeks, whichever comes first, all our terms are on our website, on the front page.
In this day of dynamic pricing, think Oasis, Bruce Springsteen and some hotels which charge as much as they can extract from the market, we have chosen to keep our fees restricted for relief chefs to £70 plus VAT per week per chef placement.
The rates for the relief chefs have also remained unchanged this year.
We will see what 2026 brings after the coming Autumn and winter.
It looks like it may be a quiet winter for some.
for the best relief chefs well known to CIS there should still be work available.
michael@chefsinscotland.co.uk with any queries
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