Mental health matters
Not so much a trend but more a fundamental shift in thinking that we at O wholeheartedly endorse – here’s hoping 2020 will see more professional kitchens adopting better practices when it comes to looking after the physical and mental well-being of their staff. There has already been a move by a number of high-profile restaurants to reduce hours and restaurant opening days to improve the work/life balance for chefs. Sat Bains introduced a four-day week at his eponymous restaurant a few years ago, and other top establishments have done the same, including Paul Kitching’s 21212 restaurant in Edinburgh, which opens Wednesday to Saturday.
Reducing hours can mean the owners taking a financial hit but it can mean three full days off for the chefs, more quality time with their families and it improves morale, which is better for staff retention. It’s not just about improving the hours – O Chef Awards winner Tommy Banks has four-day working patterns, family-friendly hours for older and more experienced staff, and weekly check-ins regarding anxiety and diet to make sure his team are okay.
Pilot Light was founded by chef Andrew Clarke (pictured) of St Leonards restaurant in Shoreditch (listen to episode 164 of the podcast for more from Andrew) after being brutally honest on social media about his own depression and addiction. The campaign helps individuals in crisis and works with restaurants, hotels and suppliers to raise mental-health awareness, and with bespoke training packages, free of charge.
One of the long-established charities for the industry is Hospitality Action, which has observed an upward trend in mental-health-related referrals, according to its marketing director, Jeremy Gibson. “In 2019 we saw a 19% increase in cases relating to a mental-health problem but over the past couple of years we have noticed that more hospitality workers, including chefs, have felt able to open up about a mental-health problem and discuss it with their boss.” Jeremy says Hospitality Action is spearheading an industry-wide campaign to break the taboo that still surrounds talking about one’s mental health, particularly in men. It has launched a website with factsheets and videos to give employers the confidence to be receptive to calls for help and to help signpost them to professionals who can help.
The latest platform for chefs and others in the industry is Hospitality Speaks, which was launched at the end of 2019 by journalist Victoria Stewart. The not-for-profit website features anonymous stories of toxic behaviour in the hospitality industry, interviews with ‘people pioneers’ about how they create supportive working cultures and a support page listing organisations, networks and helplines that people can access for advice. Victoria says: “It’s really important that people understand the range of these troubling experiences but the real beauty of this initiative is in the powerful and positive stories of progress, of an urgent desire to shake up an age-old industry that has got stuck in its ways. I hope it becomes a catalyst for positive change within the hospitality industry.”