During my time at Chefs In Scotland which is now entering into its fifth year I have been placing chefs all over the world. It is extremely rewarding placing chefs although it can be quite hard when things go wrong. A couple of weeks ago I came in on a Monday morning to 3 fall-downs (this is what we call it when a placement doesn’t work out). When I had initially started this would have taken me out of the game! I would blame myself and although we certainly don’t take no part in this it is usually a dispute between the chef and the establishment and always hard to see what has gone wrong when primarily we are not in the kitchen.
Although we predominately specialise in recruitment in rural areas of Scotland we have been getting increasingly more work in Glasgow and Edinburgh and placed 3 chefs in Glasgow and 1 in Edinburgh in the last month. Most excitingly in the last few weeks was placing a head chef in a 5* hotel owned by well-known brothers in the industry and we aim to continue placing chefs at this high standard.
This year I plan to go up to the west coast to visit more of the areas that we place chefs including Oban, Fort William, Glencoe and perhaps as far as Skye, weather depending! Hopefully we will get some nice sunny days like we experienced last year.
Scotland is a fantastic place to live and work and certainly is a lovely place to spend the summer season to use some of the excellent produce Scotland has to offer.
Relief work is quite steady now and will be very busy from the end of the month through until the end of October.
If you are looking to register for work please send your CV to recruitment@chefsinscotland.co.uk
During my time at Chefs In Scotland which is now entering into its fifth year I have been placing chefs all over the world. It is extremely rewarding placing chefs although it can be quite hard when things go wrong. A couple of weeks ago I came in on a Monday morning to 3 fall-downs (this is what we call it when a placement doesn’t work out). When I had initially started this would have taken me out of the game! I would blame myself and although we certainly don’t take no part in this it is usually a dispute between the chef and the establishment and always hard to see what has gone wrong when primarily we are not in the kitchen.
Although we predominately specialise in recruitment in rural areas of Scotland we have been getting increasingly more work in Glasgow and Edinburgh and placed 3 chefs in Glasgow and 1 in Edinburgh in the last month. Most excitingly in the last few weeks was placing a head chef in a 5* hotel owned by well-known brothers in the industry and we aim to continue placing chefs at this high standard.
This year I plan to go up to the west coast to visit more of the areas that we place chefs including Oban, Fort William, Glencoe and perhaps as far as Skye, weather depending! Hopefully we will get some nice sunny days like we experienced last year.
Scotland is a fantastic place to live and work and certainly is a lovely place to spend the summer season to use some of the excellent produce Scotland has to offer.
Relief work is quite steady now and will be very busy from the end of the month through until the end of October.
If you are looking to register for work please send your CV to recruitment@chefsinscotland.co.uk
I went out to my favourite Italian last Friday for dinner at a place called Claudio’s, here in Moffat. If you are looking for amazing homemade Italian food then this is the place to visit. Claudio’s used to be the old police station in Moffat and was taken over by the Capriglione family 20 years ago. They turned the old cells into a rustic Italian restaurant that the people of Moffat have loved over the years. They have been cooking the same delicious food all of these years and have kept the same clientele. Every time I visit Claudio’s I am never disappointed, they always serve food to the same standards and are known for this throughout the region. They currently have a themed menu on every Friday night as well as the main menu. The Friday menus are based on the different regions throughout Italy and they have a 4 course menu on to suit each region.
My family has been dining at Claudio’s since I can remember and it’s a place you never get tired of visiting. When myself and my partner went last weekend we shared a starter of ham and fontina cheese croquettes served with an aioli dip. Within 2 minutes of the start being on our table it was gone, simply delicious, so much so that I actually forgot to take a photo of either courses; something I rarely do. Our mains quickly followed, both of us chose the surf and turf. A medium fillet steak cooking in garlic butter and topped with langoustines and king prawns. I very rarely come to Claudio’s now and don’t have a fillet steak as my main, it is definitely the best steak I’ve had. No dessert this time as we were too stuffed but I would usually have the milk chocolate profiteroles, thinking back now I can’t imagine why I didn’t have them!
Nothing beats homemade traditional food and at Claudio’s that is what you are getting! Chain Italian restaurants don’t come close to the genuine thing. Myself and my partner are definitely foodies; we are visiting an Italian chain restaurant this week in Glasgow as part of a Christmas present. I’m rather sceptical when visiting chain restaurants because there is no authenticity about them, whereas at Claudio’s you are getting that homemade genuine feel. I will let you know how it is though, I may be surprised!
I have attached some photos from when we went in January for my Birthday, we had the scallops to start and of course a fillet steak, with a Diane sauce instead of the garlic butter. If you are ever in Moffat and fancy some fantastic food then Claudio’s is for sure the place to stop. They only serve evening meals at the moment and are open throughout the summer for lunches. I would always advise to book though as they are always busy; a sign of a good restaurant.
Jade Porteous
Relief is steadily picking up now, we have over 30 chefs working all over Scotland and North England.
We have been meeting chefs at our office in Moffat, if you would like to come and discuss positions please call us on 01683 222830 and check our availability.
Lots more permanent placements this week also.
We are taking on new relief chefs so if you fancy seeing Scotland please email over your updated CV, reference details and hygiene certificate to jojo@chefsinscotland.co.uk
Rates of pay £12 - £17 per hour PAYE, with accommodation at no charge and travel expenses paid subject to completing the agreed stint. The more flexible you are of where you can work and level you are happy to go in as the more work we can provide you.
Chefs we have out working just now are:
Euan Clark is at the Giddy Goose in Dundee
Chris Wright is at the White Goose in Dundee
Blair Mackay is at the Heathmount Hotel in Inverness
Thomas Scott is at the Go Glasgow Urban Hotel
Chris Roberti is in Blairgowrie at The Bridge of Calley Hotel
Calum Smith is at The Cumbria Park Hotel in Carlisle
New relief chef Shaun Gibson who we met last week is at The Daffodil Hotel in the Lakes
Jamie Shand is at The Mustard Seed Restaurant in Inverness
Colin Cairns is at The Stonefield Castle in Loch Fyne
Another new relief chef Vlad Cenry is at The Scotland’s Hotel in Pitlochry
We welcome new chefs to our group and thank all existing relief chefs for their continued support and for everyone’s hard work 😊
Everyone always talks about the chef shortage, could this be the answer?
I’m not sure that robots will ever replace human chefs in the kitchen but what was ten years ago a mere dream from a sci-fi film is now becoming very real. With an increasing lack of skilled chefs’ employers seem to be finding there way around having bodies in the kitchen and trying out robots to cook their food. Although Flippy the Robot may be sufficient for a burger restaurant, I’m not sure this would be even remote fully helpful in some of the high-end places that we at Chefs In Scotland deal with. Currently the robots will have limited functionality but how long before we are placing robots in jobs? Keen to hear your thoughts on this one.
https://www.theguardian.com/food/2019/mar/07/food-tech-the-march-of-the-robots-reaches-the-kitchen
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