Michelin-starred Edinburgh restaurant 21212 is to drop down to a four-day working week.
Chef and owner Paul Kitching said the move was designed to ‘fuel the creative flair’ of his team, and was ‘by no means a way of scaling back, but a way for us to improve and grow further.’
‘We are about constant innovation and reinvention of dishes and the creativity needed for this is incredibly important,’ Kitching told The Scotsman. ‘We believe by reducing our days this creativity will grow and we will be able to push our menu and dishes to another level.’
While the hours of the 20 staff at 21212 have been reduced, their salaries apparently remain the same.
Kitching moved up to the Scottish capital in 2009 from the highly fêted Juniper in Greater Manchester. He picked up a Michelin star at 21212 the following year, and has retained it ever since, receiving his ninth star this month. His dishes are brave, unique and, as Imbibe can attest from a Chablis-matching event there last year, complex and multi-faceted.
Kitching is not the only respected chef to implement a four-day week. Since 2015, Sat Bains in Nottingham has also been running a reduced schedule, operating only from Wednesday to Saturday.
‘It was set as a six-month trial, but it worked so well that Sat and his wife, Amanda, made it a permanent thing,’ head sommelier, Laurent Richet MS told Imbibe. ‘It means you have three full days off per week, giving you time to rest and allowing you to come back totally refreshed on Wednesday morning.
‘If you have a family, it gives you a chance to spend more quality time with them, which can be tricky in our industry, as well as giving you a better work-life balance.’
And while there are clear financial implications to working four days, rather than five or six, there are equally obvious advantages when it comes to staff retention and recruitment.
‘Most of the team at Sat Bains have been with us for at least two years,’ says Richet. ‘It helps us when recruiting as not many places in the UK offer three consecutive days off per week.’