Good practice manifesto to boost hospitality sector
More than 60 chefs and cooks from across Scotland have signed up to a new initiative aimed at putting good practice at the heart of the hospitality industry.
The Good Food Nation Manifesto addresses issue such as how chefs run their kitchens and share knowledge, to how restaurants communicate with customers, source ingredients and manage their environmental footprint.
It has been developed by food charity Nourish Scotland in consultation with chefs throughout the country, and was officially launched at ScotHot – Scotland’s largest trade event for the tourism, hospitality and catering sectors.
Early supporters include Scotland’s National Chef, Gary Maclean; chef and director of Café St Honoré, Neil Forbes; chef and broadcaster Sumayya Usmani; Sodexo Development Chef for Scotland, David Ward, Head Chef at Borthwick Castle, Derek Johnstone; and chef activist Ffion Smith.
Steve Brown, coordinator of the Scottish Slow Food Chefs’ Alliance and General Manager at the Edinburgh School of Food & Wine, has been a driving force behind the initiative and this week praised Nourish Scotland for opening up the conversation about the values and practices that prevail in the hospitality industry.
He said: “Having worked in the hospitality industry for more than 20 years, I have seen my share of poor behaviours and actions. I’m enthused to see a changing landscape; one of collaboration, creativity and camaraderie in many kitchens across the country.
“The Manifesto of Chefs and Cooks is crucial to encourage everyone to achieve, maintain and strengthen the values it contains, and to work together to ensure that the industry offers positive experiences for its members while supporting local business and protecting the environment around us.”
Celia Nyssens, Policy Officer at Nourish Scotland, said: “Chefs and cooks can be powerful advocates for Scotland’s Good Food Nation ambition, because they influence what we eat and how we think and talk about food.”