Scots Michelin Star restaurant moves to four-day working week in better conditions for staff
Michelin Star restaurant will move to a four-day working week as the owner aims to dispel negativity around working conditions at some of the countries most renowned eateries. The Cellar in Anstruther, Fife, will allow workers to enjoy a healthier work/life balance, with owner Billy Boyter saying that he thought about this move during lockdown.