Mustn’t Grumble
This anonymous personal story is written by a male hospitality pro as part of Kelly’s Cause contribution to International Men’s Day in November. Together, we hope sharing true stories about Men’s Mental Health in hospitality, we will reduce the stigma and help the industry move towards better supporting men throughout their mental health journeys.
3 Workplace Adjustments to Enhance Wellbeing
How to adjust an employee’s work schedule when they come to you disclosing a mental health condition.
Sexual Harassment Checklist
We explore the 3 point action plan devised by the Equality Human Rights Commission and UKHospitality for employers to combat harassment in the hospitality industry.
How to Speak to Someone Experiencing Substance Misuse
We share 3 key tips for speaking to someone experiencing substance misuse.
10 Tips for Financial Wellbeing
We have partnered with FinWELL to explore financial wellbeing and it’s effects on mental wellbeing.
How to live a balanced life in hospitality
Leo shares some of the methods they’re using to try to live the life they want while working in hospitality. They believe the industry can be a place for all when we are empowered to show up as ourselves and find alternative ways to negotiate the demands of kitchen life.
‘Tough Kitchens’ and How to Challenge them
Leo shares their experience of entering the hospitality industry at 31 and how to challenge the ‘tough kitchen’ ethos.
Queer Leaders in Hospitality
3 Actions to invigorate your mental wellbeing
As part of our Kelly’s Cause Action Month, we explore 3 actionable things that can boost our mental wellbeing.
Top 3 tips to take into therapy
A-Z of Therapy
We explain the different types of therapy you might consider when looking for a therapist.
Kelly’s Cause International Women’s Day Event
Inspiration for International Women’s Day
Kelly’s Cause Workshop X Code Hospitality Wellness Week
Success and why Mental Health First Aid should be your foundation
What does success look like? It’s a question with an answer that is individual to all of us. Paris Barghchi explores more…
Abuse, Autonomy and Capitalism in the Hospitality Industry
Beth is a queer vegan chef, who started in kitchens as a kitchen porter in 2018 and is currently working as head chef at Super Nature in Hoxton. They trained as a mental health first aider with Kelly's Cause earlier this year. Their favourite dinner is anything pickled with pierogi, and their favourite restaurant is Alter in Aldgate East.
Spotlight Story - Behind Ocean Lines
To kick off season two of our podcast we are talking to chef and author Melanie White. What began as a personal documentation of a career as a yacht chef, Melanie’s memoir Behind Ocean Lines is a powerful story shining light into the dark crevices of the luxury yachting industry.
A Thank You Costs Nothing...
The first rule in hospitality is to keep the customers happy, right? But sometimes this can feel like treading water. We’ve been there. Every table is full, you’re in the throng of keeping service on track, and the next group of people with reservations have arrived…
Chat with founder and head chef Andy Oliver of Som Saa
We recently had the pleasure of sitting down with founder and head chef Andy Oliver of east London’s infamous Thai restaurant, Som Saa. Andy recently became a Mental Health First Aider through Kelly’s Cause and has gifted us with his perspective on the effects the course has had on him and Som Saa.
How practicing effective communication can make you an impactful Mental Health First Aider.
Part of having success as a Mental Health First Aider is developing and perfecting the tool of communication. There are a vary of different communication skills and being confident in interchanging them to adapt to different situations is imperative to being an impactful Mental Health First Aider.