As the UK hospitality sector faces a triple tax burden as of 1 April, an innovative platform is emerging as a solution for both struggling restaurants and chefs seeking financial independence.
Cheffie – which connects food lovers with vetted chefs for exceptional quality meals at home – has seen 15 chefs on average sign up every day for the past six months, as restaurant closures hit their highest level in over a decade.
A total of 1,409 UK restaurant businesses entered insolvency in 2023/24 (year ending 30 September 2024), up from 1,180 in 2022/23.
Added to this, the combination of business rates relief being slashed, increasing National Living Wage and rising employers’ National Insurance Contributions, is expected to cost the hospitality sector an additional £3.4 billion this year alone, according to UKHospitality analysis.
“The April tax changes are forcing many restaurants to make impossible choices between raising prices, cutting staff, or simply closing their doors,” says Hala Sayess, Founder and CEO of Cheffie.
“We’ve had just under 500 chefs apply in the last month alone. Some want to get into private cheffing to make extra money, and some have been made redundant from restaurants. It takes a lot of time, money and resilience to start and run a restaurant business, which is seeing more and more unemployed chefs than ever before,” she adds.
Chef Nickolas Rapson, who is one of the original brand ambassadors for Cheffie, says:“I joined Cheffie in 2023, not long after I left the knock-out week finals of MasterChef UK. I was feeling a bit deflated at the time, but then I had a call with Hala, the founder, and her support was genuinely uplifting. What followed has been nothing short of transformative.”
Nickolas continues: “Before Cheffie, I was working exhausting hours for barely enough to get by, and I felt like I was losing touch with the very reasons I became a chef. With Cheffie, I was finally able to take ownership of my craft, connect directly with people who truly value what I do, and work at some of the most incredible venues in London. It’s been empowering, creatively fulfilling, and honestly, a breath of fresh air.
“Private cheffing has given me the freedom to design menus with real intention, build meaningful relationships with clients, and bring joy back into cooking. I wouldn’t have found my way into this space without Cheffie. It’s made what once felt impossible feel achievable. From day one, Hala made the journey feel approachable and human, and the clients I’ve met through the platform have been kind, respectful, and passionate about food. It’s been a complete reset for me, and I’m so grateful for it.”
The platform’s rapid growth across London, Berkshire, Birmingham, and the Cotswolds – with nationwide expansion planned this year – demonstrates the demand for alternative models in the culinary world. Chefs on the platform have worked at some of the most renowned restaurants and hotels as well as been finalists and winners on MasterChef Professionals UK.
The Cheffie model addresses both sides of the hospitality equation. For diners concerned about rising restaurant prices, private chef experiences can actually be more economical and provide more of a unique experience than dining out, particularly for groups.
Hala Sayess, continues: “We’re not just creating a stopgap for difficult economic times. We’re building the future of culinary careers – one where talented chefs aren’t bound to a single kitchen or concept, but can truly express their creativity while building their personal brand and financial independence.
“Without the overheads of rent, business rates, or additional staff costs, our chefs can focus solely on ingredient quality and culinary excellence. This creates a win-win situation where diners enjoy the highest quality and unique dining experiences at home, paying for the food and personal touch of a chef cooking solely for them, while chefs earn more per service than they typically would in a restaurant kitchen.
“As traditional restaurant economics become increasingly challenging, Cheffie offers a sustainable path forward for the UK and the world’s incredible culinary talent.”
For further information, please visit https://cheffie.co.uk/