Digital feature

Join the Pub Brigade

By Daniel Woolfson

- Last updated on GMT

Join the Pub Brigade

Related tags: Cook

Many operators say they are finding it harder than ever to hire and retain chefs - but why? In our extensive digital feature covering the crisis, the PMA looks at some of the issues facing the sector and how certain individual operators are challenging perceptions and overcoming them. 

Sector is striving for change in the kitchen


The eating out sector has fared enormously well since the end of the why are pub kitchens finding it so difficult to hire and retain skilled people?

Opinion: Josh Eggleton of the Pony & Trap on why he's pushing for more apprentices to join the chef world


Read a guest column by the award-winning chef.

The battle for the kitchen crew


Despite the encouraging growth currently being experienced by the eating out sector, operators are finding it particularly difficult to get boots on the ground in the kitchen. Daniel Woolfson reports​.

Mass mobilisation


Finding and retaining chefs for an independent or leased pub can be hard enough, but imagine trying to find and recruit enough chefs to maintain and drive kitchens at — in some cases — hundreds of sites. Daniel Woolfson reports.

The agents...


Meet the chefs wanting you to #JointhePubBrigade...


Tom Kerridge of the Hand & Flowers on the shortage


Andrew Fishwick of the Truscott Arms on the Living Wage


Emily Watkins of the Kingham Plough on hiring chefs


Related topics: Training, Chefs

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