Slow the Fork Down.

Slow Food UK

Slow Food UK

Standard Supplier 28th October 2018

Slow the Fork Down.

One of the central ideas of Slow Food, is about the sense of community and of family.

I have written before about the importance of eating around the table, how that shared time fosters better relationships, bonds families, and leads to better eating habits. But the elephant in the room, is perhaps how we ourselves in the hospitality industry nurture our own mental health.

We work long hours, in a high pressure environment, where we let off steam at the end of shift with alcohol, and then do a double the following day because we are short staffed and it’s a Friday night.

We also often don’t eat that well in the trade – the chefs amongst us graze; whereas front of house very often get food that would never be served to guests – though perhaps we have improved from the Spaghetti Pie that I was served daily in one venue when I first entered the business.

Yet things are improving, and there are positive calls for further change: we recognise the need for first aid training; and industry stalwarts such as Barry Hancox, former GM of the Lygon Arms are calling for Mental First Aid training.
Indeed the candid openness of his own experiences can only be positive for the industry, and his highlighting of Mental First Aid could literally be lifesaving.

A kitchen is more than the food it produces; it is about the people who prepare it, serve it, and are involved in all parts of the business – lets foster the very best environment we can; from appointing a mental health champion (just as we have first aiders) to making sure that we never serve anyone spaghetti pie.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you