How are hospitality operators keeping cool in the heat?

Nicola Tickle, co-owner, Heft in Cumbria

Credit: Jenny Jones Photography

 

“We’re lucky enough to have slate flag floors and a 17th-century building with big old solid stone walls that keep us cool in the summer and toasty in the winter, so we might be in the minority of those who won’t struggle too much. The nearest lake is also only a few miles away, so I think we’ll be popping up for a post-service dip with some cold beers. We were also really lucky and replaced all of our gas ovens for induction and some really good extraction just before the heatwave!”

 

Sam Hurst, chief executive, Grazing

 

“There are some real perks to being a workplace caterer during a heatwave. Our teams are delivering to air-conditioned offices when they arrive on site, which makes a big difference.

 

“Back in our central production kitchen, we’ve been making some practical changes to keep the team comfortable. We’re fortunate to be able to adjust shift patterns so staff can come in during the cooler morning hours and finish earlier in the day, reducing exposure during peak temperatures.

 

“We’ve also laid on free soft drinks and ice-creams for the team. These are small gestures, but genuinely appreciated when you’re working in a warm kitchen environment. We’re building in extra breaks to make sure everyone gets a proper chance to cool down and recharge.”

 

Max Venning, director, Three Sheets in London’s Soho and Dalston

 

“The AC is on early and we’ve been opening any awnings up as soon as possible. It’s been the sort of weather when equipment breaks, so we’ve had an ice supplier on standby and a decent repair company. We’ve also been encouraging staff to take breaks in other air-conditioned venues, stay hydrated and ensure guests aren’t trying to brave the sun too much.”

 

Chris Harrod, chef-patron, the Whitebrook in Monmouth

 

“We’re lucky that nature does a lot of the heavy lifting for us here at the Whitebrook. We’re nestled in a valley in Monmouthshire, surrounded by trees and woodland, which keeps the restaurant naturally cool even on the hottest days – and it is an older building, which helps, with thick walls that hold the temperature beautifully. We’ve actually managed to forage some lemon balm and mint from the kitchen garden and we’re adding it to water to help hydration. It also helps to keep people calm!”

 

Nicola Pearce, head of food safety and health and safety, BaxterStorey

 

“We’re making sure every member of our team stays safe and well looked after, with a particular eye on anyone who may need a little extra support due to their role or health.

 

“We’re encouraging everyone working in warmer conditions to keep hydrated – drinking water every 15 to 25 minutes, even if they don’t feel thirsty – and we’ve set up dedicated hydration stations to make that as easy as possible. We’re also building in extra breaks, with a short rest every hour in a cool, shaded area, and rotating staff so nobody is stuck in the heat for too long.

 

“Caffeine is something we’re flagging too. It can dehydrate people faster than you’d think, so we’re nudging people towards water over their usual coffee fix.”

Fabio Lega, general manager, Clio in London’s Marylebone

 

“We are making sure staff stay hydrated and we’re taking sensible steps to keep the restaurant cool and comfortable. We’ve noticed that guests naturally gravitate towards lighter dishes, fresh seafood and chilled wines, so we’re fortunate that our menu lends itself particularly well to warmer days.”

 

Ross Bell, general manager, the Pentonbridge Inn in Cumbria

 

“We have shower facilities on-site, which are available to employees when needed so they can cool down, and of course, there is plenty of water available to keep everyone hydrated.

 

“If we end up having more heatwaves like these, we would need to look at installing additional cooling measures, primarily in the kitchen, to help keep the working temperature down for the chefs.” 

 

Luke East, people and culture director, Rick Stein Group 

 

“During the recent spell of hot weather, we’ve reminded all sites of the measures we expect them to have in place to support colleagues working in higher temperatures, particularly in kitchen environments. This includes ensuring plenty of cold drinking water is readily available throughout every shift, encouraging regular hydration, providing opportunities for team members to take short breaks to cool down where operationally possible, and asking managers to keep a close eye on any colleagues who may be struggling with the heat.

 

“We have also issued a High Ambient Temperature Working Risk Assessment to all locations to help teams assess local conditions and ensure appropriate controls are in place.”

 

Isabella Cubrilo, owner and head chef, Convene in Stockport

 

"My cafe hit 35°C, so I had two options: get creative or get heatstroke. I chose creative. We’ve scrapped every oven, fryer and hob for the week for cold, fresh, seasonal plates like: beetroot hummus, panzanella salad, butter beans drenched in lemon and evoo with ricotta and salsa verde and more. It’s been flying out all week, best decision I didn’t plan to make!"

 

 

Main photo: oatawa/Shutterstock