AN ARTISAN burger producer whose ethically sourced food has won legions of admirers has set his sights on a new challenge – driving up low wages in the catering industry.

Paul Clark, who has made The Troll’s Pantry one of the most popular burger vendors in Brighton, is calling on restaurants to sign up to a new pledge to pay the living wage.

He believes the industry is being stifled by poor working conditions and that Brighton should be bold and pioneering in introducing the living wage of £8.25 per hour.

Paul, who currently sells his premium burgers from the Hobgoblin pub, in York Place, said: “I started paying the living wage around a year ago and it’s had massive benefits in terms of staff retention, happiness and wellbeing.

“I got into this industry not to make loads of money but to try and raise the bar in terms of food ethics. I feel like I now want to turn my attention to new issues and use the success of Troll’s Pantry to push social change.

“People entering the industry are often made to feel like the scum of the earth, and it puts them off getting into it.

“Everyone who works in catering knows how hard it is to hold on to staff, and that a lot of the best chefs end up going to London.

“By encouraging restaurants to pay the living wage I want to show that it’s a viable career option.

“If Brighton is a foodie hub, it should also be a shining example to the rest of the country of how things can be done.

“I’m not saying restaurants should pay the living wage straight away, but we want 50 restaurants to make a commitment to introduce it together so it won’t be unfair competition.”

Just a small handful of kitchens currently pay the living wage, including Brewdog Brighton, The Bevvy and the Farm Tavern.

Paul is appealing for businesses to answer a questionnaire which he plans to use to convince others there is support for the idea.

The aim is to have 50 kitchens signed up by the end of 2016.

Paul, who already charges more than some of his rivals due to his meticulous sourcing policy, admits customers may have to foot some of the bill.

Though he has already introduced the policy, he estimates that for him to pay an additional £1 per hour in staff wages, he would need to hike prices by 5-10 per cent.

He added: “Customers need to accept that food costs money to be sustainable and ethical. You can’t expect everything for nothing.”

“People might say why bother paying the living wage when staff are always quitting anyway.

“But the reason people can’t hold onto staff is because they’re treated like rubbish. There’s a bullying, public schoolboy attitude in a lot of kitchens.

“You need to work hard to succeed, but you shouldn’t have to live in poverty. That’s what’s putting people off.”

To fill in the questionnaire go to poll.fbapp.io/living-wage-for-catering