Downsizing.

Suitably downsized to match our emerging needs, we have closed the restaurant choosing to operate under specific conditions. Our Sous Chef- sought greener pastures and a higher salary that can only be provided by larger hotels. We train new staff and they move on bigger establishments. We should seek training status I think!!! l The Home Office on the other hand will only allow for Chefs to be brought in at salaries of £25,000 or more per annum.

This kind of salary would be justified for a restaurant on the high street. But for a seasonal restaurant, in a slumbering village, with little foot fall is not financially viable.

As for staff - we in UK, take a lot for granted. We have staff from Slovakia who think that serving crusts of toasts is absolutely fine; serving cakes baked for their own personal use when we have no more desserts is perfectly reasonable; being straight and to the point it is a long process to teach them how to speak with frills.

All the above, for me, is just life's streaming experience.