Tags:

Official stats reveal fewer than 3% of premises sell alcohol around the clock

Daniel Thomas
Friday 09 November 2007 11:59
people in a bar

The vast majority of 24-hour licences belong to hotels which only serve alcohol to their guests, official statistics have revealed.

The Department for Culture, Media and Sport figures, based on returns from 86% of local councils, show that, as of 31 March 2007, there were 176,400 licensed premises in England and Wales including 15,100 private members clubs. 

The figures show that 5,100 premises had 24-hour licences, the bulk of which (65%) are hotel bars, 910 (18%) are supermarkets and stores, and 460 (9%) are pubs, bars and nightclubs. 

Licensing Minister Gerry Sutcliffe said: "These are the first official licensing figures since the Act came into force two years ago and I'm pleased they put to bed the theory that this law is all about 24-hour drinking. It isn't. 

"Fewer than 3% of premises are licensed to sell alcohol round-the-clock and two thirds of those are hotels, which have always been able to serve their guests for 24 hours a day. 

“Only around 1% of premises have 24-hour licences to sell alcohol to the public - and many only open longer hours on special occasions.” 

Fewer than 50,000 premises including kebab shops, fried chicken outlets, restaurants and pubs are licensed to sell hot food after 11pm, while 81,300 premises are licensed to put on public entertainment such as live music, dancing and theatre performances.

Ignore crime hysteria, says pub industry >> 

Industry denies it's to blame for UK booze culture >> 

Licensing laws are working, claims government >> 

New licensing laws are changing the way punters drink >> 

Brits consume less alcohol since Licensing Act >> 

By Daniel Thomas

 

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here