As the UK ramps up efforts to hit its ambitious climate goals, an unexpected consequence is stirring frustration—and fear—in the kitchens of beloved British restaurants.
From sizzling tandoori ovens to bubbling fish fryers, many small business owners worry that their traditional cooking methods are being pushed aside in the race toward Net Zero.
And while clean energy may be the future, it’s not sitting well with chefs who say the government’s aggressive push could come at the cost of Britain’s most iconic comfort food.
Ed Miliband’s Energy Plan Sparks Alarm in Restaurant Kitchens
Energy Secretary Ed Miliband’s mission to create a cleaner, greener UK has raised serious concerns in the food industry.
The main issue? His push could mean the end of gas-fuelled kitchen appliances—especially the ones used in curry houses to cook dishes like naan and tandoori chicken.
Oli Khan MBE, who heads the Bangladeshi Caterers Association, didn’t hold back when speaking to The Sun.
He warned that the policy could “sign a death warrant” for curry restaurants across the country.
And with more than 12,000 curry houses supporting over 100,000 jobs and injecting £4.5 billion into the UK economy each year, this isn’t a small concern—it’s a massive cultural and financial threat.
Taste, Cost, and Culture Are All on the Line
For many restaurant owners, switching from gas to electric ovens isn’t just expensive—it’s heartbreaking.
Traditional tandoori ovens give dishes their signature charred flavor and high heat finish, and chefs argue that electric models just can’t recreate that same magic.
Even worse, updating kitchen equipment could cost tens of thousands of pounds per restaurant.
For many small business owners already struggling with rising food costs and energy bills, it’s simply not doable.
The worry is that if the flavor changes and the costs skyrocket, diners will walk away—and the businesses won’t survive.
A Rich History That’s Intertwined With British Identity
The UK’s love affair with curry isn’t new—it dates back hundreds of years.
British cookbooks featured curry recipes as early as 1747, and the first official curry house opened in London in 1810.
Today, dishes like chicken tikka masala are widely regarded as national staples.
But that proud tradition is hanging by a thread.
Since 2019, the cost of Indian main courses has risen by 20%, and staff shortages—largely due to second- and third-generation immigrants choosing other careers—are making things even tougher.
Restaurant Owners Speak Out From the Frontlines
In North London, Ruhul Hussain runs the Indian Lounge in Sir Keir Starmer’s own constituency.
His family’s restaurant has been serving customers for three generations, but he says they’re now “struggling more than ever.”
If the government forces him to replace gas ovens, he fears it will be the final blow—not just for his restaurant, but for curry houses across the country.
Rising taxes and surging energy costs are already squeezing them dry, and the pressure to convert to green appliances might be the tipping point.
Politicians Are Divided Over the Net Zero Timeline
Not everyone in Westminster agrees with the current approach.
Conservative Shadow Energy Secretary Andrew Bowie slammed the 2050 Net Zero target as a “mad dash” that could do more harm than good.
Reform UK’s Deputy Leader Richard Tice took it even further, saying the policy would “close businesses” and “massacre what little industry is left” in the UK.
In response to the backlash, the government tried to ease concerns by saying that clay ovens will still be permitted.
But for many chefs and restaurant owners, that promise feels vague—and not nearly enough to calm the storm.
Britain’s Chippies Face a Similar Crisis
It’s not just curry houses that are worried. Fish and chip shops—another cornerstone of British food culture—are feeling the pressure too.
Earlier this year, Andrew Crook, head of the National Federation of Fish Friers (NFFF), warned that replacing gas fryers with electric ones could cripple the industry.
“Gas is the most effective way to fry,” Crook said.
And for many small shops already hit hard by years of tax hikes and inflation, converting to electric appliances just isn’t an option they can afford.
Local Businesses Ask the Government Not to Forget Them
Crook emphasized that many fish and chip shops are more than just businesses—they’re community hubs, often offering people their very first jobs.
He urged the government to slow down and provide proper support before more local favourites are forced to shut their doors for good.
“We’ve survived a lot,” he said, “but if we don’t get help now, a lot of small businesses are going to decide they’ve had enough.”
Can Climate Ambitions and Culinary Heritage Coexist?
There’s no denying that reducing emissions and moving toward clean energy is vital.
But as Britain charges ahead with environmental goals, small business owners are urging leaders to consider the real-world impact of their policies.
They’re not asking the government to abandon climate plans—they’re asking for balance.
Without it, the UK could lose more than just carbon output. It could lose a cherished part of its cultural identity.