Chef Jason Atherton: 'Bullying in kitchens still an issue'

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.”