A sous chef at Tom Kerridge’s Harrods restaurant lost his job after leaving 10kg of lobster and 150 scallops to spoil for days — a shocking breach of food safety. Despite nearly 20 years of service and a clean record, he faced tribunal dismissal for repeated violations, including improper defrosting and unlabelled seafood. He claimed workplace bullying and understaffing, but the tribunal sided with Harrods, citing serious public health risks. Even though he wasn’t on duty when the spoiled orders arrived, his senior role made him responsible. He was awarded £4k for wrongful dismissal, but the restaurant closed soon after as part of a larger store overhaul.
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