"It's been enjoyable to see the salmon coming through the system," he said. He says the job has allowed him to work around the world but he's not complaining about putting in a few shifts making bellinis or salting salmon on the shop floor. Mark knows hospitality has a reputation for low pay and long unsocial hours but he believes there are also lots of positives, and he enjoys working in close knit group of people who share a passion for food. Just as it emerges from the shadow of the Covid pandemic a labour crisis threatens to derail decades of work and on November 5, the deli and restaurant closed for two weeks so 16 members of staff could be diverted to help on the shop floor.Įveryone from the owner to the accountant agreed to help fulfil the orders but Richard said the situation is not sustainable.Īlthough the well-known restaurant has just reopened, he and his team have reflected on the closure and what needs to be done to address the shortage.
On top of this there are also plans to build a multi-million pound major foodie attraction at Lydney Docks that will not only attract gourmands from far and wide, but also preserve Gloucestershire's glass eel delicacy for future generations.īut all that is under threat because like practically every other business in the country, the Smokery is finding it difficult to find enough staff. READ MORE: Restaurant closes so staff can help Severn and Wye Smokery Passionate about all things fish, the owner of the Severn and Wye Smokery now supplies smoked salmon to the Royal Family, top chefs like Gordon Ramsay and upmarket stores like the Ritz.Īrtisan curing and smoking methods mean his products are in demand across the world and the smokery at Chaxhill has expanded to include a well-known restaurant run by Mark Stinchcombe, winner of Masterchef the Professionals in 2015. Over the last 30 years businessman Richard Cook has turned a cottage industry on the banks of the River Severn into an internationally known foodie destination with a £54 million turnover.
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