Jason Atherton admits that bullying in restaurants is still an issue, despite the industry making great strides in the past two decades.
The chef-owner of seven London venues said there was a code of conduct that most bosses - himself included - followed. He added that the industry had improved “a million per cent” but that bullying and “beasting” - Army-style punishments - is “something that will always have to be addressed”.
Atherton, 44, said: “There are certain industries - and ours is one of them - that bullying is very easy to creep into. There’s a fine line between respect and fear. Fear only works for a short period of time. Because that person gets to a certain point where they can’t cope any more and they leave.
“A good chef, a good manager, can run a dining room with respect. It’s not about beasting, screaming and shouting and so forth.”
He said kitchens could be susceptible to abusive behaviour because of a stressful environment and high expectations. He added: “You’re not going to say, ‘I don’t mind going to a Jason Atherton restaurant because he’s a really good guy. The food’s bad, it’s 20 minutes late - but I don’t mind because he’s a great guy and all the kids in the kitchen are wonderful - no problem, charge me double!’
“The reality is we have to step up and make it happen.”
Atherton is on the board of Hospitality Action - which aims to tackle physical and mental health problems and drug and alcohol issues in the industry - and is hosting a “Social Sunday” for the charity on June 5.
Chefs Tom Kerridge, Sat Bains and Claude Bosi will cook a course each with Atherton at his Pollen Street Social flagship and Tom Sellers and others will create menus at five of his remaining restaurants including Sosharu, Little Social and Social Wine and Tapas.
Hospitality Action’s helpline for workers with issues is 020 3004 5500.
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