Pubs Like Mine Have Become Scapegoats For The Government’s Covid Failures

2020 has been a year unlike any other for all of us – not least those of in the pubs and brewing industry.

I’ve been a licensee at The Boot in St Albans for 16 years as well as two other pubs, The Plough in Sleapshyde and Dylans on George Street, and I’ve never experienced anything like this year. From a full-on closure for over 100 days to patchy restrictions and curfews since, most of us in the pubs trade have been scrambling to make heads or tails of our ‘new normal’.

Let me be clear – for me, health and safety is of paramount importance as we fight to contain coronavirus and its impact on the communities we live in. No one wants to see cases spike or hospital beds full. As a pub-owner, I am 100% behind evidence-based restrictions, and the hospitality industry has been at the forefront of creating Covid-safe environments. Us pub-owners have become accustomed to Perspex, contact tracing, hand sanitising and temperature checks, we’ve spent millions to make our venues safe and have followed every revision and curveball the government has thrown at us in its fight to combat the pandemic.

Due to these extra provisions and the reduced consumer confidence in pub-going, our revenue is down to 45-50% on what it was this time last year. Before the 10pm curfew came into place, it was probably closer to about 60%, which means that small safety net has been completely eroded in the last few weeks.

Our revenue is down to 45-50% on what it was this time last year. Before the 10pm curfew came into place, it was probably closer to about 60%.

Trying to herd people out of the pub at 10 in a hospitable way has been a nightmare, because our visitors of course want to stay until the last minute. Kicking everyone out in one go onto the streets goes against everything a pub stands for, and it’s been incredibly difficult on our staff who have to work hard to get that balance of being polite right with adhering to safety standards.

Tips and hours have been cut, so our...

Continue reading on HuffPost