Cooking up a day’s reduction

Paul Kitching reckons a four-day week will boost staff creativity

THE operator behind a Michelin star restaurant with rooms in Edinburgh is set to introduce a four-day working week in a bid to improve the work-life balance of his 20-strong team.

From next month all employees at 21212, on Edinburgh’s Royal Terrace, will have their hours reduced and current salaries maintained. The aim is to enhance the team’s creativity, which the owners hope will lead to “better dishes than ever before”.

Co-owner and chef, Paul Kitching, said the reduction to four days “is by no means a way of scaling back, but a way for us to improve and grow further”.

“This is a tough industry and we thrive on the energy and passion behind our chefs,” he said. “We are about constant innovation and re-invention of dishes and the creativity needed for this will grow and we will be able to push our menu and dishes to another level.”