Sushi chef claims unfair dismissal by Pret tycoon

One of Britain's top chefs told an industrial tribunal yesterday he was sacked by the founder of the Pret A Manger sandwich chain because he was too expensive.

Clive Fretwell, a chef at Raymond Blanc's Le Manoir Aux Quat' Saisons, said he was unfairly dismissed by Julian Metcalfe even though he took a relatively low wage while helping develop the sushi bar chain Itsu.

Mr Fretwell, who left Le Manoir to join Mr Metcalfe's venture in 1998, said he was promised he would make millions when Itsu was eventually sold. Mr Metcalfe launched Itsu after his spectacular success with Pret A Manger, which he began in the 1980s.

Mr Fretwell joined Itsu on a £45,000 basic salary shortly after the first sushi bar opened in Chelsea, but told an industrial tribunal in Woburn, Bedfordshire, that Mr Metcalfe and his co-director Clive Schlee sacked him three years later because they could not afford him.

The business plan aimed to establish a franchise scheme once the first restaurants were successful and Mr Fretwell agreed to the relatively low salary because he was sure of the business's future success.

"I recall being told by Julian Metcalfe big money would only be made when the company was sold and at that point we would all become millionaires.

"I was therefore committed to this vision for the long term. At the beginning of my employment all went well, although, from the outset, I found Julian Metcalfe to be a strong personality and at times forthright," he said.

Mr Fretwell said problems started when the second restaurant opened in Soho in November 2000.

Three months later Mr Fretwell said his work was criticised by Mr Metcalfe, who said in an e-mail: "During the next few weeks I will continue to visit the restaurants and I expect to find our 35 dishes are presented fresh and made to the Itsu specification. I don't think we will be able to work together if we cannot achieve these goals."

Mr Fretwell, of Raynes Park, south-west London, was given three months notice to leave last August after being told the company could not afford his salary or bonuses.

He said he was forced to work as a temporary chef from January this year, but has since returned to the Le Manoir as an executive chef on £70,000 a year.

The case continues.