Today’s news in brief
In Q2 2023, pub closures in England and Wales surged 50%, with 77 shutting down monthly, up from 51 in Q1. The total number of pubs, including vacant ones, fell to 39,404. During H1 2023, 383 pubs vanished, slightly less than 2022’s total. Wales lost the most at 52, while London and the North West each saw 46 closures. Alex Probyn of Altus called for tax relief in the Autumn Statement to aid struggling pubs.
The early-September heatwave led to a 16% surge in on-premise drinks sales, according to the latest data from the CGA. Daily sales hit double-digit growth on several days, peaking at 25% on Monday 4 September and 24% on Tuesday 5 September. Cider sales saw a substantial 54% increase, with beer up by 19%. This boost provided relief to the hospitality industry after two weeks of only 1% growth, signalling that consumers remain eager to visit pubs and bars despite economic pressures. Jonathan Jones, CGA’s managing director, sees this as a positive momentum shift for the sector as we head into the last quarter of 2023.
The National Pubwatch has launched new free educational films to assist licensees and pubwatchers in creating safer drinking environments by promoting initiatives like Ask for Angela. This release follows five earlier films from this year focused on Pubwatch schemes and their powers. NPW offers these resources on YouTube, including a ‘Supporting Vulnerable People’ training film for staff. NPW collaborates with Best Bar None to reduce alcohol-related crime. Steve Baker, NPW’s chairman, hopes these films will provide accessible answers to the complex issues faced by Pubwatch schemes.
Finally, Chris Hall is the new head chef at Six Baltic, a rooftop restaurant on the Quayside. He succeeds Danielle Ritchie and will collaborate with food director Greg Lambert to craft a contemporary British menu. Hall brings experience from acclaimed restaurants like Thomas Carr at the Coast, Rothay Manor, and Tissali at The Grand Jersey Hotel and Spa. He is enthusiastic about Six’s sustainable approach and views it as an ideal platform to showcase his culinary skills and deliver modern British cuisine. Lambert also praised Hall’s ambition and style, anticipating elegant dishes that set a new culinary standard in the region.
