Look what I found leaning up against my pickets when I was bringing in the trash bins.
MADE EASY! BOO YAH CHICKAH

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Look what I found leaning up against my pickets when I was bringing in the trash bins.
MADE EASY! BOO YAH CHICKAH

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On the complete opposite end of the âLEVI ROOTSâ spectrum (see below), Michel Roux Jr, has his salaried staff on peanuts. Now, granted, I understand the woes. Salaried staff are managers. Managers cannot just leave when theyâve meet their contracted hours. Every management contract has a clause that is ambiguous, but goes something along the lines of you  âhereby agree to carry out additional tasks... work additional hours... minimum one day off per week... 48 hours approximately... additional task to meet the needs of the restaurant...â
You accept it for the ingrained stability that comes with earning a fixed amount as a bare minimum every set period of time. I have, however, been that fool, who worked 90 hours whilst on a 52 hour contract, being paid zero for overtime and averaging ÂŁ5.65 per hour. Itâs not okay anymore. This has to stop.
And itâs not the small, independent restaurants either. Not just the Michelin stars. Itâs the multi-national high street chains too.Â
As a hospitality hog living in London, this is music to my ears. For decades, it has been public knowledge that there is a growing disparity between the amount we are paid per hour, and the amount we need to be paid per hour in order to survive. For Londoners three to five years ago, this was approximately ÂŁ1 per hour. Recently, this gap has increased to nearly ÂŁ3 per hour. Thatâs approximately ÂŁ24 per day, ÂŁ120 per week ÂŁ520 per month and ÂŁ6,240 per year that the average Londoner on NMW is being underpaid.Â
Well done Levi Roots and associates for having the balls to value your staff. Thank you for reminding the world that if you work hard, your good deeds will not go unnoticed, especially if youâre a hard worker, in one of the most expensive cities in the world, that never actually sleeps.
Levi Roots x Rum N Bass -Â âCool Nuhâ
Levi Roots - Rice & Peas
Something showed up on my facebook wall of some white guy making abomination ârice and peasâ and someone mentoned levi roots. I went looking for his recipe and found this. I am so going to make this.
Why did he put raw unseasoned, uncooked chicken into that pot with frozen peas? His kids eat that and grow up thinking this is how to cook?
The hell...

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This is amazing. I wanna go!
3 Lessons we can learn from the formidable success of Levi Roo
3 Lessons we can learn from the formidable success of Levi Roo
Keith Valentine Graham Bilal Musa[2] (born 24 June 1958), better known as Levi Roots, is a BritishâJamaican businessman, owner and face of a brand worth over ÂŁ30 million.
But whatâs the story and lessons behind his success?
Many of us have read, heard or watched the Levi Roots story in some way or another. Hearing him tell his story, has made me realise that not many people know these importantâŚ
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Sweet: Irresistible Desserts and Drinks, Cakes and Bakes is the latest from Caribbean cookbook writer Levi Roots. Try the Chocolate & Lime Cake, or the Blood Orange Cupcakes, or the Cardamom & Allspice Brownies, maybe the Salted Caramel Cheesecake, or the Pear Cake with Crunchy Pecan Topping, or the Rum & Toffee-Apple Ice Cream...