Leeds restaurateur calls for stronger female representation in city's hospitality sector

Jo Myers, co-owner of Swine Bistro in Headingley, has worked in the hospitality sector since she was 16.

She says women have always formed a large part of the workforce, but far fewer make it into senior kitchen or management roles.

“There’s never been a problem with women coming into the industry,” she told the Yorkshire Evening Post.

“The problem is retaining them. The hours are difficult, childcare is difficult, and there’s a lack of career progression. When I look around Leeds, I’m not seeing many women in management positions.”

Myers said many women find opportunities by starting their own businesses, especially during the recent rise of street food, but moving from small independents to larger operations remains hard.

“The women I see progressing are usually running their own places, or they’ve been promoted to other women,” she said. “I’m not seeing male-led businesses promoting women into those roles.”

She believes representation is not only a matter of fairness, but also good for business.

“More than half of my customers are women. They want to see other women. They want to spend their money with businesses that understand them,” she said.

The restaurateur has spoken out after an Instagram food series, Death Row Diners, drew criticism for posting a video featuring only male chefs in Leeds on International Women’s Day. The account has since issued a statement and apologised.

For Myers, representation matters most for the next generation. She recently received an email from a 16-year-old girl asking how to get started in the industry.

“There’s no obvious pathway,” she said. “When I was 16, I wanted to be a pastry chef, but I didn’t see anyone like me in the kitchen. I thought my place was front of house. People need to see other people to know that they can do it.”

At Swine Bistro, Myers employs a female head chef, a female front-of-house manager, and several women across the team. She says showcasing women in these roles helps counter the perception that professional kitchens are still a “young man’s game”.

While she sees the potential in influencers and social media content, she also believes it has played a part in reinforcing old stereotypes.

“There’s a definite divide,” she said. “Men are shown as the serious chefs, and women are seen drinking cocktails. It won’t change unless somebody makes the change first.”

Myers and her front-of-house manager are now working on a framework to help small hospitality businesses create clearer pathways for staff to raise concerns, progress, and feel supported.

With many independents lacking HR structures, she hopes it will give employees more confidence.

“There’s nothing worse than being the only person in the room who looks like you,” she said. “We just want to make it a little easier for people coming into the industry - whether they’re women or people from a minority background.”