A coalition of Britain’s most celebrated chefs has issued an urgent plea to the government, demanding a reduction in VAT from 20% to 10% for the hospitality industry. The group, which includes Michelin-starred figures like Tom Kerridge and Angela Hartnett, warns that without immediate fiscal intervention, hundreds of restaurants, pubs, and cafés will be forced to close their doors permanently by year’s end.
The call comes as energy costs soar, inflation bites into margins, and consumer spending tightens. According to UKHospitality, one in five establishments is currently operating at a loss, with many surviving only on dwindling cash reserves. The sector, which employs over 3 million people, has seen a 15% drop in footfall compared to pre-pandemic levels. “We are staring into the abyss,” said Kerridge. “The VAT cut is not a luxury. It is a lifeline.”
At the heart of the demand is the argument that a temporary reduction in VAT would provide immediate liquidity, allowing businesses to reinvest in staff, supply chains, and energy efficiency. The chefs argue that the Treasury’s own numbers show a 10% cut would cost around £5 billion but generate over £8 billion in economic activity through multiplier effects. “This is not a handout. It’s an investment in the backbone of British culture,” Hartnett added.
However, the government remains cautious. Treasury sources indicate that while they sympathise with the sector, the priority is returning to fiscal prudence after pandemic-era spending. A spokesperson said: “We have already provided over £25 billion in support to hospitality during Covid. We are monitoring the situation closely.”
Yet time is running out. Energy costs have risen by 300% for some commercial kitchens, and food inflation is at 18%, driving menu prices up by 12%. The result is a perfect storm: customers are staying home, and margins are evaporating. The Federation of Small Businesses notes that 60% of hospitality firms have less than three months of cash reserves.
The digital landscape also plays a role. Online delivery platforms like Deliveroo and Uber Eats have reshaped consumer habits, but their commissions are often cited as a secondary pressure. “We are paying 30% to platforms just to survive,” said one industry insider. “The VAT cut would give us the breathing room to negotiate better terms.”
Beyond the economics, there is a cultural argument. Britain’s gastropubs, fish-and-chip shops, and fine-dining restaurants are not just businesses. They are community anchors, social equalizers, and custodians of culinary heritage. Their loss would leave voids in high streets and neighbourhoods that cannot be filled by chain stores or fast food.
The chefs’ coalition is now mobilising a public campaign, leveraging social media and personal networks to pressure MPs. They have scheduled a meeting with the Chancellor next week. The outcome could determine whether the great British dining scene survives another winter or becomes a casualty of a tightening economy.
As one chef put it: “We are not asking for a bailout. We are asking for a fair chance to trade out of this mess. A 10% VAT cut is the simplest, quickest fix. Anything less is a recipe for disaster.”
