Tags:

Government fails to disclose beer tax motives

Christopher Walton
Friday 16 May 2008 07:00
beer

The Government has been attacked over its failure to disclose its motives over rising tax on beer, announced in this year’s Budget.

The Association of Licensed Retailers (ALMR) said the Government had failed to support amendments to the Finance Bill that would have required the Treasury to explain its reasons for the tax rises.

Since the Budget on 12 March set out a 3% rise in duty on beer, the pub trade has renewed its criticism of the Government and is beginning a concerted campaign to have the decision reviewed.

Speaking in a Finance Bill Committee meeting, treasury minister Angela Eagle said that the Government would keep the effects of duty rises “under constant review”. 

But Jeremy Browne, Liberal Democrat chief secretary to the treasury, said that a constant review was “simply not the case”. 

“If it were, the Chancellor would not have announced above-inflation increases as an escalator for the next four years.”

ALMR chief executive Nick Bish said: “The Government needs to commit to doing more to protect the great British pub.  That means backing down on its crippling escalator and committing to no more opportunistic stunts, like extra minimum wage increases, to salvage political cock-ups.”

Last month the ALMR also attacked the Government over its stated intention to consider raising the minimum wage to defuse the row over the scrapping of the 10p rate of income tax.

Industry blasts chancellor's alcohol tax rise >> 

Raising minimum wage won't solve 10p tax row >> 

By Christopher Walton

E-mail your comments to Christopher Walton here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

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

Jane Sunley from Learnpurple Restaurant project leon John Campbell
Jane Sunley from Learnpurple
discusses leadership
Watch the video here
The Restaurant Project from
The Art of Service
Watch the video here
Interview with Leon's Henry
Dimbleby and John Vincent
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here