Reaching boiling point

Every so often, our industry is thrust into the limelight for the wrong reasons.

Allegations are made by restaurant workers against a well-known, even famous chef or restaurateur, and the mainstream media perks up. The latest story involves Mana in Manchester, a restaurant which in 2019 won the city’s first Michelin star in more than 40 years.

The report in question was published in the local newspaper The Mill. It is a brilliantly written and detailed piece that is well worth reading. Also, it is arguably reminiscent, at least in part, of the articles about Tom Kitchin last year. 

We won’t dwell on any individuals here or the stories about them – the reporting has already performed its role. Instead, we ask what the repercussions are when poor behaviour is reportedly exposed? How are we ever meant to do better as an industry if there are no tangible implications?

This is a complicated and difficult issue that requires more than a few paragraphs. For now, our point is that while there is always plenty of tutting and tweets, perhaps the odd diner voting with their feet, is it not time for something more? Would it not be reasonable to request investigations of an organisation such as UKHospitality, or similar? 

We all want to be a part of a happy, inclusive, and diverse restaurant industry. We wonder where we would be if proven wrongdoing led to stars being taken back, or booking platforms removing businesses. 

There was talk a few months back about a ratings system that mirrored the simple, five-point hygiene rankings. It would mean staff treatment could be monitored and regulated by way of meetings and visits. We really do think such a project would be a positive addition to the sector.

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