of restaurants run."
Agreeing with him, Tom Shepherd Chef Owner of the Michelin-starred Upstairs by Tom Shepherd said: "Could not agree more mate, an extremely poor reflection of where our industry is right now and more importantly, the direction it's heading."
Instagram user Mark Johnson, replying to Kray, said: "The stupid thing is that there are so many interesting, clever and funny true stories in the restaurant and hospitality world that really could be used to make an excellent restaurant drama. the writers if this just haven't bothered to do any research and have brought zero credibility to something that should have been good!"
Chef Gavin Sniden replied: "More people need to say this. The way it portrayed our industry was actually insulting."
With another user commenting; "Felt like I was watching a collective panic attack slowly unfold over the evening, and agree, poor rep and timing for us all."
A CHANGED INDUSTRY
Whereas kitchens of the past were often toxic environments with bullying, drug abuse, and zero consideration for staff wellbeing, thanks to enormous changes from hospitality professionals these workplaces are no longer the norm. That's not to say they no longer exist and there is still a lot to be done to wipe them out completely.
Commenting on what the industry was like, Raymond Blanc OBE, Chef Patron of two Michelin-starred Le Manoir Aux Quat' Saisons, said: “Kitchens twenty years ago were toxic. It was normal to abuse young people and push them to their limits, it was a terrible anti-culture which we are paying a very high price now. It’s up to us to build something new, which we are.”
Explaining how the industry has changed, he added: “There are so many extraordinary British chefs who are connecting with farmers, with their culture, their local values, who are training, who are the best trainers. British chefs are connected with their culture, their food culture, their people culture. We are moving on towards a great future for this country, there’s no doubt about it. If we are able to teach and support chefs then they will stay with us and train and enrich other people’s lives.”
Agreeing with Raymond about the modern-day hospitality industry, Chef Simon Rogan, Founder of the Umbel Restaurant Group and Owner of the three Michelin-starred L’Enclume, said: “For me kitchens have massively changed. In the last five to six years, it’s really accelerated with those toxic types of kitchens no longer existing anymore. For us as a company, we like to promote from within, we have a heavy apprenticeship programme, we pay them well, we book them the right hours and they have a real satisfaction with their job."
He added: “It’s probably never been a better time to be in our industry. In the past, being in the hospitality industry in the UK has never been seen as a profession or an art form. I think the calibre of people coming into the industry now can very much see they can have a wonderful life, not just financially, but seeing the world and meeting amazing people.”
