Tough new immigration restrictions on skilled chefs spark crisis talks in London this week
It’s only midday on a grey Friday lunchtime, but from the kitchen tucked away in the back of the Prince of Bengal in the Suffolk market town of Saxmundham, a heady whiff of spices is already wafting through the peach-painted tandoori and balti restaurant.
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Related: Too few chefs: how a staffing crisis could change what we eat
Indian cooking is an art, yet we are being prevented from hiring the staff we need.
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