Tags:

New drinking laws cut alcohol fuelled violence

caterer.com 
Monday 24 September 2007 11:54
New drinking laws cut alcohol fuelled violence

New drinking laws in England and Wales have led to “significant” falls in late night alcohol related violence in central London.

The British Beer & Pub Association (BBPA) chief executive, Rob Hayward, has written to all London MPs detailing figures showing a double-digit reduction in alcohol related crime in the boroughs of Westminster and Camden since the start of the new Licensing Act in November 2005.

In Camden alcohol-related crime was found to have decreased by 15% between the start of the new regime and November 2006, which was the first fall in three years.

Westminster saw an 11% fall in violent crime between midnight and 4am during the same period.

Hayward said the figures collated by the BBPA showed a “significant fall in the incidence of late night alcohol related violence” since the introduction of the act.

He said: “The success of implementing what was the biggest overhaul of the licensing laws in over 100 years, has been achieved by co-operation between responsible licensees, the police and local councils and communities, all of whom have played their part.”

Scotland’s own ongoing reform of licensing laws is proving controversial with trade bodies in the country angry at plans to hike licensing fees.

Independent report recommends 7% rise in licensing fees >>

New Licensing Act is bringing benefits, say councils >>

Government 'clarification' fails to make personal licence holder rules clear >>

Licensing-change round up >>

Scottish publicans slam licence price rise plans >>

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
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

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