Is Scotland facing a curry crisis?

editorial image

Scotland is facing a curry crisis, according to politicians – and restaurants are in danger of closing.

Dozens of owners met with Lesley Laird, MP for Kirkcaldy and Cowdenbeath, yesterday to discuss the skills shortage which is hitting their kitchens, and threatening their livelihood.

They all turned up at the Shimla Palace in Cowdenbeath to discuss Scotland’s curry crisis.

Hans Raj Ram, CEO of recruitment company Goldstar Chefs, and campaign leader, warned a third of 4000 curry houses across the UK were in danger of closing.

Restaurateurs said a lack of skilled chefs in the UK left them with no choice but to recruit outwith the EU.

But that crisis was being fuelled by Home Office rules which stated that skilled non-EU chefs were required to be paid a prohibitively high salary of around £30k per annum.

In addition, a clause in shortage occupation rules prevented professional non-EU chefs working in UK restaurants which offer take-away, buffet or banqueting services.

Ms Laird said: “I heard today that restaurateurs across the country are over-worked and more likely to suffer physical and mental health problems by trying to run their business with too few staff.

“The Migration Advisory Committee, which established these rules in 2011, is currently reviewing evidence raised today.

“This is clearly a live debate and the window to effect a change will rely upon the concerted approach of restaurateurs, customers and the supply chain.

“This is a skills issue which is resulting in the closure of many curry houses up and down the country and if not resolved quickly will result in many more closing their doors.”

Cllr Altany Craik, Fife Council’s economy spokesman said: “These curry houses are part and parcel of our local communities.

“Our employability service will reach out to support businesses in the short term but in the longer term a change to the Home Office rules are required if we are to prevent curry houses from closing on ur High Streets.”

The politicians and campaigners were given a chef demonstration at Shimla Palace and an opportunity to sample the dishes afterwards.

Msd Laird said: “The food was delicious, amply illustrating the skill and experience needed to create complex Asian cuisine.

“The choice to become a chef is often a vocational one and a lifestyle one because of the long, unsociable hours.

‘‘And let’s not forget: if a restaurant serves up fantastic food, customers return, the business grows and the economy benefits as a result.”