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'If you really step back and look at your business there are ways to do it'
Billy Boyter of Michelin-starred Fife restaurant The Cellar in Anstruther on making a four-day work-week work for them - and how it might work for others too
The Cellar, Anstruther, 2021.08.11.
Billy Boyter of The Cellar restaurant on four-day working weeks and the end of "hard kitchens"
In the second part of her three-part mini series, Julia Bryce talks to Billy Boyter of The Cellar in Anstruther, Fife, to find out why he's adopting a
The Cellar, Anstruther, 2021.07.08.
Fife Michelin Star restaurant The Cellar to adopt 4 day working week
Hospitality is a demanding but extremely rewarding and creative industry. But finding a healthy work/life balance is difficult. Our employees well-being is vital for the longevity of the restaurant. That’s why we’ve...
The Cellar, Anstruther, 2021.07.06.
RAI reopens in Bloomsbury with London's most accessible omakase experience
29.01.2024
