Coronavirus: ‘My industry wants to go back to work, we can do this, but we need clear guidelines’

The  Staff Canteen

Following Boris Johnson’s latest announcement, Michelin-starred Marcus Wareing, who is chef patron at Marcus in London, spoke to Sky news saying, ‘our industry is on the verge of collapse’.

On yesterday’s speech he said: "I thought it was a perfect opportunity to give us a little bit more meat on the bone, it would have been nice to have a bit more from him about the big picture.

"I am incredibly nervous about the future, I have no clue how to deal with social distancing in a kitchen or in hospitality.

"For me and my colleagues in the industry, we need some guidelines and we need it soon.”

The MasterChef: The Professionals judge admitted he is worried for his own health and his staff and customers.

“It's really a scary thing to think we're going to have to go to work in a kitchen which is very much an open playing field where staff are very much a team, they're connecting with each other, they're tasting food,” he explained.

"You're putting food on a plate which gets carried by a waiter and that food is then put in front of the customer. "Social distancing does not work in hospitality."

He did praise the furlough scheme and stated if it continues ‘but decreases the industry "would accept that"’. The big worry remains for those in the industry, of how restaurants will open with 50% capacity or less in order to comply with social distancing rules – the tight margins they already work on make this impossible for many.

Marcus told Sky News: "You've got your wages, your rent, your bills, your staff, the maths do not add up.

"Our industry is on the verge of collapse."

Read the full story: www.news.sky.com

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 11th May 2020

Coronavirus: ‘My industry wants to go back to work, we can do this, but we need clear guidelines’