Curry industry calls for Government support

The Bangladesh Caterers Association [BCA] called for Government action to safeguard Britain’s curry industry, at a Parliamentary Discussion held at Portcullis House on 24th June, hosted Kevin Bonavia MP.

Representatives from across the industry gathered to discuss rising operating costs, workforce shortages, business sustainability, skills development, and the long-term future of one of Britain’s most successful and culturally significant hospitality sectors.

The meeting highlighted mounting pressures on restaurant businesses, including increased National Insurance contributions, rising wage costs, escalating energy bills, business rates, and food inflation.

These factors are placing unprecedented strain on profitability and threatening the viability of many independent restaurants and small businesses.

“The British curry industry is not only a major contributor to the UK economy but also an important part of Britain’s cultural identity. However, many businesses are facing severe challenges that threaten their long-term sustainability, said BCA President Oli Khan MBE, adding,”We are calling on Government to work in partnership with the industry to address labour shortages, rising costs, and barriers to growth.”

Mitu Choudhury, Secretary General of BCA, said :
“This parliamentary discussion meeting represents a vital opportunity to bring together policymakers and industry leaders to address the pressing challenges facing the Great British Curry industry. As a sector that has contributed significantly to the UK’s economy, cultural diversity, and hospitality landscape for decades, it
is essential that our concerns are heard and constructive solutions are developed. The Bangladesh Caterers Association remains committed to working collaboratively with Members of Parliament and stakeholders to secure a sustainable and prosperous future for our industry.”

Tipu Rahman, Chief Treasurer of BCA, said:
“The Great British Curry industry has been a cornerstone of the UK’s hospitality sector for generations, contributing significantly to employment, local economies, and cultural diversity. However, businesses across the sector are facing unprecedented challenges, including rising operational costs, workforce shortages, and increasing financial pressures. This parliamentary discussion provides an important platform to engage with policymakers and seek practical solutions that will help safeguard the future of our industry.

Key Issues raised were:
Rising Employment and Operating Costs
The Association urged Government to:
* Extend business rates relief for hospitality businesses.
* Review increases in National Insurance contributions affecting SMEs.
* Provide targeted energy support schemes for hospitality operators.
* Introduce tax incentives to encourage investment in productivity, technology, and digitalisation. Workforce and Skills Shortages. The industry continues to face a severe shortage of skilled chefs and hospitality workers, compounded by an ageing workforce and insufficient domestic recruitment.

The Association called for:
* A dedicated hospitality or specialist chef visa route.
* Inclusion of specialist curry chefs on the Immigration Salary List.
* Increased support for hospitality apprenticeships and vocational training.
* Funding for industry-led skills academies to develop homegrown talent.
Succession and Business Sustainability
Many family-owned restaurants are approaching a critical transition period, with fewer younger generations choosing to enter the sector.
The Association recommended:
* Grants and advisory support for family-owned SMEs.
* Improved access to finance for business transfers, succession planning, and modernisation.
Skills Development and Career Perception
Industry leaders emphasised the need to improve the perception of hospitality as a long-term career.
Recommendations included:
* Promoting hospitality careers through schools, colleges, and Job Centres.
* Increasing funding for apprenticeships and training programmes.
* Working with industry organisations to showcase career progression opportunities within hospitality. Economic Growth and Industry Modernisation To ensure future competitiveness, businesses require support to invest in innovation and growth.

The Association called for:
* Grants to support digital transformation and productivity improvements.
* Greater support for tourism and export initiatives promoting British curry culture internationally.
* The establishment of a formal Hospitality Sector Council to facilitate regular engagement between
Government and industry leaders.

VAT Concerns:
Industry representatives also highlighted the impact of the current 20% VAT rate, arguing that the combination of high labour costs, food inflation, and operating expenses is making many businesses
financially unsustainable.
The Association urged Government to consider a reduced VAT rate for hospitality businesses to help protect jobs, encourage investment, and support economic growth.
A Vital Industry Deserving Recognition. The Bangladesh Caterers Association UK stressed that the curry industry contributes billions of pounds
annually to the UK economy, supports thousands of jobs, attracts tourism, and remains an integral part of Britain’s multicultural heritage.

The meeting was attended by Rachel Hopkins MP, Apsana Begum MP, Baroness Pola Uddin, the Acting High Commissioner of Bangladesh, Nazrul Islam PhD, Kevin Bonvia MP , Tom Plater – Chairman Labour Party Stevenage, Kevin Bonvia, Rushanara Ali MP , Apsana Begum MP, Rachel Hopkins MP, Lucy Rigby MP, Andrew Crook- President fish and chips association , Henry Poultney – NCASS and Ibrahim Dogus- Founder British Kabab Awards. and industry leaders, with a letter of our concern given to Secretary of State for Business and Trade Department directly delivering via Kevin Bonavia MP.

The UK hospitality industry has been lobbying British politicians, without success, to cut VAT for the sector, since at lease 2012,” when prominent French businessman and lobbyist famously spearheaded the UK “VAT Club” campaign to secure the 5% reduced VAT rate, which he achived in Belgium and France.

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