Staff at a Scots Michelin Star restaurant will move to a four-day working week as the owner aims to dispel negativity around working conditions at some of the countries most renowned eateries.
The Cellar in Anstruther, Fife, will allow workers to enjoy a healthier work/life balance, with owner Billy Boyter saying that he thought about this move during lockdown.
This announcement comes after another renowned Scottish chef Tom Kitchin came under fire for allegations of bullying and assault in his workplaces.
The Cellar will be closed Sunday, Monday and Tuesdays from January, allowing staff to move to a four-day week.
Billy hopes this will help improve the reputation of working conditions and hours in Michelin Star restaurants.
He said the timing is a coincidence but that the fierce reputation of the industry makes it harder to attract new talented chefs.
In a statement Billy added: "This is something I've been thinking about a lot, before and during lockdown.
"Hospitality is a demanding but extremely rewarding and creative industry. But finding a healthy work/life balance is difficult as we all know.
"Our employees well-being is vital to the longevity of the restaurant.
"The sacrifices they make to ensure our guests have the best experience possible not only affects them, and how they live their lives but can also affect family life as well.
"That's why we've decided from January to move to a four-day working week closing Sunday, Monday and Tuesday's.
"I know a lot of restaurants around the country already operate like this. I'm delighted that we can do the same."
Billy said the preservation of staff well-being and appealing to upcoming talent drove his decision to move to a shorter working week.
He said: "I spoke to other chefs who are working a four-day week and I thought if we can afford to do it then we really should.
"It's really for the benefit of the staff, as we know the amount of work they do.
"There's a lot of negativity around hospitality and especially towards Michelin Star restaurants and the working conditions and hours.
"I want to put a different spin on that and show that you can work in these places without working the hours that people think you do in order to cook good food.
"I have a friend who is a chef lecturer, and he can see the drop off in the amount of young people coming into industry.
"We have to try and make this a more attractive place for people to work. Or we're going to be facing problems in the future."
From January, the restaurant, which currently opens Wednesday - Saturday, will drop the Wednesday dinner service.
Billy added: "At the moment we shut on a Monday and Tuesday, and we don't do lunch on a Wednesday as we use this as a prep day.
"So all we had to do really was drop Wednesday's dinner.
"To cover that we have to do an extra table of two each night. Which, when you step back and look at it like that then it's totally achievable. So why not?"
