Badsha Khan, a retired chef, shares his personal experience of working as a chef in the 1960s.

Badsha Khan, a retired chef, shares his personal experience of working as a chef in the 1960s. 

When Mr Khan came to the UK in the early 1960s from East Pakistan,  first he worked as a cook, and then after working as a cook in a few restaurants, he became a professional chef. 

He worked six days a week. These are some reasons why young British Bangladeshis would not join the industry as their migrant fathers and gran father had done.

Mr Khan's experience shows that those who worked in an Indian restaurant in London would get lower wages in proportion to those who worked in remote places, such as by the seaside, because there was a shortage of restaurant workers in remote areas. In London, by contrast, there was an abundance of workers; restaurant owners could bring the wages of workers down.