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.
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