News Asimakis Chaniotis to leave Pied à Terre By James Stagg
Asimakis Chaniotis is to leave his role as executive chef of Pied à Terre after 13 years at the Michelin-starred London restaurant. Chaniotis, who was an Acorn
Award winner in 2019, became executive chef of the Charlotte Street restaurant in 2017, tak- ing over from Andy McFadden. Prior to that he had worked his way up from chef de partie when he joined in 2011 to sous chef under Marcus Eaves. He told The Caterer that he
was now searching for investors to back his own restaurant. Pied à Terre owner David
Moore said: “Asimakis has been with us almost 13 years, so a change in direction is under- standable. He is in his seventh year as head chef in which time we’ve been through a lot and achieved a lot too. “He’s a brilliant cook and it’s
an exciting future for him and for Pied à Terre.” Chaniotis had led the brigade at Moore’s L’Autre Pied before
Asimakis Chaniotis with David Moore. The chef is looking for investors to back his own restaurant Moore said he would
its closure in 2017, when he moved back to Pied à Terre. The pair also developed street-food concept Cook Love as part of a residency at Shoreditch’s Din- erama site in 2019, named after the words tattooed across Cha- niotis’s fingers.
make an announcement on Chaniotis’s replacement in the coming weeks. He said: “We’re excited by
the next chapter and already busy speaking to potential can- didates. Some of Pied à Terre’s
success has pivoted on chang- ing times and changing chefs. “We’re now on our seventh
chef in 33 years and each time it’s a positive new chapter in the restaurant’s history.”
james.stagg@
thecaterer.com Government to fund apprenticeships for small businesses
UKHospitality has welcomed the government’s apprentice- ship reform package, stating that changes will “benefit both businesses and employees”. Under the reforms, the gov- ernment will fully fund appren- ticeships in small businesses from 1 April by paying the full cost of training for anyone up to the age of 21. Large employers who pay the apprenticeship levy will also be able to transfer up to half of their funds to support other businesses looking to take on apprentices, instead of the current 25% cap. The announcement fol-
lows the allocation of £60m of new government funding into apprenticeships for the year ahead, which will raise the total apprenticeship fund to more than £2.7b. UKHospitality has repeatedly
called on the government to allow more flexibility in the use
4 | The Caterer | 22 March 2024 Businesses will be able to transfer up to half their apprenticeship fund
of apprenticeship funds. The government said the changes would enable the pro- vision of up to 20,000 more apprenticeships, primarily for
young people, as well as reduce costs for employers. Kate Nicholls, chief executive
of UKHospitality, said: “Invest- ing in people is so important
and it’s one of the reasons we see so many people progress through the sector, going from bar to board in a matter of years. “The changes to apprentice-
ships announced by the prime minister are very positive. Removing the fee for non-levy payers and expanding the defi- nition of SMEs will all benefit smaller businesses. Increasing the levy transfer amount to 50% will free up more funds to be used for training, rather than being left unused. “Overall, there is much to
be pleased about, and these changes will benefit both busi- nesses and employees.” However, she warned the
wider apprenticeship system was “structurally broken” and needed a rethink. The apprenticeship levy was introduced in April 2017 with the aim of raising £2.5b a year for training to create three mil- lion new apprenticeships.
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