Curry crisis: Third of restaurants in danger of closing because of chef shortage.

Shortage of skilled chefs is big problem

Kirkcaldy and Cowdenbeath MP Lesley Laird has pledged her support to a campaign to stem Scotland’s “curry crisis”.

She met dozens of restaurateurs at Cowdenbeath’s Shimla Palace to discuss a chef shortage.

Campaign leader Hans Raj Ram, chief executive of Goldstar Chefs recruitment, warned that one-third of the curry houses in the UK are in danger of closing. Restaurant owners are claiming a lack of skilled chefs in the UK left them with no option but to recruit from outside the EU.

It is said the crisis is being fuelled by Home Office rules stating skilled non-EU chefs require to be paid around £30,000 a year.

In addition, a clause prevents professional non-EU chefs from working in UK restaurants offering takeaway, buffet or banqueting services.

The Labour MP said restaurateurs across the country were overworked and more likely to suffer physical and mental health problems by trying to run their business with too few staff.

With the migration advisory committee reviewing evidence, she said this was a window to effect a change, but it would rely upon the concerted approach of restaurateurs, customers and the supply chain.

“This is a skills issue which is resulting in the closure of many curry houses up and down the country and if not resolved quickly will result in many more closing their doors.”

Fife Council’s economy spokesman, Altany Craik, said: “These curry houses are part and parcel of our local communities.

“Fife Council employability service will reach out to support businesses in the short term, but in the longer term a change to the Home Office rules are required if we are to prevent curry houses from closing on our High Streets.”

Thanking Shimla Palace owner Kashmiram Bhandari, Ms Laird said: “The food was delicious, amply illustrating the skill and experience needed to create complex Asian cuisine.

“The choice to become a chef is often a vocational one and a lifestyle one because of the long, unsociable hours.

“And let’s not forget – if a restaurant serves up fantastic food, customers return, the business grows and the economy benefits.”

Picture: Kim Cessford. Chef Tony Singh at Dundee Flower and Food Festival last August. There are fears not enough people are entering the profession, which could lead to the closure of up to onethird of the UK’s curry houses.