The Cellar, one of Fife’s Michelin-starred restaurants, will move to a four day working week from January 2022.
Billy Boyter, head chef and owner of The Cellar, says the reason for this change is to ensure staff well-being and attract new talent to the industry. Saying that he meets with other chefs who work four days a week, Boyter says, “I thought, if we can afford to do it then we really should.”
Considering the amount of work they do, Boyter says that the new system will be to their advantage, and states that there are a lot of negativities in terms of working conditions and hours, especially in Michelin-starred restaurants.
The Cellar’s 4-days news comes after allegations of bullying and abuse occurred at Scottish Chef Tom Kitchin’s restaurant. Kitchin, who suspended two members of his staff, has launched an investigation. Stating that the timing was a coincidence, Boyter says that such behavior must be avoided for the industry to survive and attract new talent. There has been a serious decrease in the number of young people entering the industry. “We have to try and make this a more attractive place for people to work. Or we are going to be facing problems in the future” said Boyter.
The Cellar will be open Wednesday-Saturday from January 2022.