Around 70 female chefs have condemned the “pervasive” sexism in British restaurant kitchens. Their statement comes in response to a newspaper interview with Michelin-starred chef Jason Atherton, who claimed he had “not seen” sexism in UK kitchens. The chefs argue that the industry is “systematically flawed” and continues to sideline women in top roles.
The letter criticizes the “pitiful representation of women” at the Michelin Guide UK awards earlier this month, highlighting the ongoing gender disparities in the restaurant world. “Sexism has been and remains a pervasive issue in our industry, shaping the culture of our kitchens in ways that diminish the potential and contributions of countless talented women,” the letter states.
Among the major concerns raised are “inappropriate comments and behaviours” as well as “unequal opportunities for advancement.” The chefs pointed out that in the last four years, only two women in the UK have been awarded Michelin stars, underscoring the barriers to recognition and success.
The data further exposes the gender gap in the industry. According to the latest Office for National Statistics figures, only about a quarter of the 203,700 chefs in the UK are women. The letter’s signatories argue that without significant change, the industry will continue to alienate women and minorities.
“The only way to do this is by rectifying the lack of women and people of colour in leadership roles,” the letter emphasizes. The absence of diversity in top positions perpetuates a cycle where the same elite group of male chefs continues to dominate the industry.
Prominent chefs, including Sally Abe of London’s The Pem and Helen Graham, former executive chef at Bubala, have supported the initiative. Speaking to The Times, Graham stated, “The industry is turning a blind eye to behaviour which is so endemic that it’s not recognised as sexism, and it gets left unchecked.”
This call for reform echoes wider conversations about gender inequality across various industries. While some male chefs, like Atherton, claim sexism is not an issue, the testimonies of female professionals tell a different story. Their letter makes it clear: they are “tired” of fighting an uphill battle in a male-dominated industry.
The chefs’ demands signal a crucial moment for the hospitality sector. If restaurants want to attract and retain top talent, addressing gender inequality must become a priority. The question remains: will the industry finally take action, or will it continue to overlook the voices calling for change?
