Insights
Agency chef rates in the UK: what venues pay in 2026
A plain guide to UK agency chef charge rates and chef pay by role and region, what moves the price, and how to get a better rate.
Venues ring us every week with the same first question: what does an agency chef cost? The honest answer is that it depends on the role, the region, the notice and the length of the booking, but the ranges below reflect what hotels, restaurants and caterers are being charged across the UK this year.
Typical charge rates by role
| Role | Typical charge rate (per hour) | Typical chef pay (per hour) |
|---|---|---|
| Commis chef / kitchen assistant | £20 – £26 | £12.50 – £15 |
| Chef de Partie | £24 – £34 | £15 – £22 |
| Breakfast chef | £24 – £32 | £15 – £20 |
| Sous Chef (relief) | £30 – £42 | £19 – £26 |
| Head Chef (relief / interim) | £38 – £55 | £24 – £35 |
London sits at the top of each range, Scotland and the North of England in the middle, and Northern Ireland and Wales toward the lower end. Rates are usually quoted exclusive of VAT.
What moves the rate
- Notice. Same-day cover costs more because the agency is pulling a chef off other plans. Booking two or more days ahead is the single biggest saving.
- Day and time. Many agencies add £2–£4 an hour for Friday to Sunday and bank holidays. Zolt quotes one rate for the role and tells you if a date carries a premium before you confirm.
- Length of booking. A week or more of cover for the same chef usually earns a lower hourly rate than a string of single shifts.
- Location. Rural venues pay for travel, either in the rate or as a separate charge. Ask which it is.
- Seniority and scope. A relief Sous Chef who runs service is one price; one who also takes on ordering, rotas and food safety records is another. Agree the scope in writing.
Hidden costs to ask about
Registration or sign-up fees, minimum booking lengths, cancellation charges, mark-ups on overtime, travel and accommodation charges, and transfer fees if you later hire the chef permanently. A good agency will put all of these in the written confirmation; a poor one will tell you about them on the invoice.
How to pay less without getting a worse chef
Book ahead where you can, give the agency a clear brief (section, menu style, covers, start time) so the right chef is sent first time, sign hours off promptly so there are no disputes, and build a relationship with one agency so the same chefs come back. A chef who knows your kitchen is worth more to you and costs the agency less to place.
Zolt charges one hourly rate for the role, confirmed in writing before the shift, with no registration fee and no minimum contract. Send a booking request and we will quote in the same call.
Need a chef this week?
Send the shift details or speak to a chef on the 24/7 booking line.