TWO of the Capital’s top chefs have attacked hygiene inspectors for making it “almost impossible” for restaurants to survive.
Michelin-starred chef Tom Kitchin, pictured, is calling on Scotland’s Food Standards Authority to drastically alter its inspection guidelines – which he claims are “unbelievable”.
His views were echoed by Tony Borthwick, owner of the Plumed Horse in Leith, who said failing to record fridge temperatures for a week made him look like “ a bad chef”.
The attack came after the restaurant of fellow Michelin-star chef Andrew Fairlie failed inspection last June because a member of staff put soap on their hands before turning on the water tap.
The Perthshire chef, who runs the kitchen at the luxury Gleneagles resort, said: “The level of importance given to restaurant administration is bizarre. It has been a bit of a nightmare for most restaurants.”