The coronavirus pandemic has changed public attitudes towards those considered "unskilled"
‘I think we may be able to do things faster than I previously thought’
Coronavirus: furlough job retention scheme extended until October
Coronavirus: ‘My industry wants to go back to work, we can do this, but we need clear guidelines’
Coronavirus: Male chefs among those most likely to die with COVID-19, says Office of National Statistics
Coronavirus: Will the hospitality industry be able to start reopening in July?
KnifeOfBrian: Tips and ideas to keep chefs sane through Coronavirus lockdown
Coronavirus: ‘There will be no cliff edge to the furlough scheme’
Coronavirus: 'We can't be their bank because we're having to be our own bank at the moment'
Coronavirus: ‘One of the really distressing new things is the hospitality homeless’
Everything you need to know about the coronavirus and its effects on the hospitality industry
hope for the hospitality sector as the Boris Johnson admitted he has already asked the Scientific Advisory Group on Emergencies (Sage) to review the two meter social distancing rule.
During the Commons liaison committee yesterday, he was asked to explain why we have a policy in this country on social distancing of two meters when the World Health Organisiation recommends one meter and countries which have a good track record of controlling Covid-19 such as Hong Kong, Singapore, Australia and Germany are following that.
“The Advice from SAGE continues to be that there is a considerable reduction in risk at two meters,” he explained. “My own hope is that as we make progress we will be able to reduce that distance which I think will be particularly valuable on transport and clearly in the hospitality sector.”
Operators including chef Raymond Blanc, Wagamama chief Andy Hornby and Hospitality Union's Jonathan Downey have said reducing distancing requirements to one metre in line with the WHO recommendations would see more businesses survive the Covid-19 crisis and save thousands of jobs.
The Prime Minister went on to say the government ‘will do whatever is appropriate for each sector’ when it comes to support.
Adding: “On hospitality, we really are trying to go as fast as we can. It is very difficult to bring forward hospitality measures in a way that is in line with social distancing. But I am much more optimistic about that than I was.”
This may mean pubs, bars and restaurants could begin operating ahead of July 4 as previously stated.
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.
Support Us
CONTRIBUTE
‘I think we may be able to do things faster than I previously thought’
The coronavirus pandemic has changed public attitudes towards those considered "unskilled"
Coronavirus: furlough job retention scheme extended until October
Coronavirus: ‘My industry wants to go back to work, we can do this, but we need clear guidelines’
Coronavirus: Male chefs among those most likely to die with COVID-19, says Office of National Statistics
Coronavirus: Will the hospitality industry be able to start reopening in July?
KnifeOfBrian: Tips and ideas to keep chefs sane through Coronavirus lockdown
Coronavirus: ‘There will be no cliff edge to the furlough scheme’
Coronavirus: 'We can't be their bank because we're having to be our own bank at the moment'
Coronavirus: ‘One of the really distressing new things is the hospitality homeless’
Everything you need to know about the coronavirus and its effects on the hospitality industry
