West Northamptonshire Council

Crazy Pickle

Unit 1, City Buildings, 17 Fish Street, Northampton, NN1 2AA

Premises Licence PL1368 from from 21/02/2025 to indefinite

Licence holder(s)

Designated Premises Supervisor

Permitted Activities

• a performance of live music
• any playing of recorded music
• provision of late night refreshment
• the sale by retail of alcohol

Additional Conditions

• ANNEX 1 - MANDATORY CONDITIONS

   

  All Premises Licence authorising supply of alcohol

  The licence is granted subject to the Mandatory conditions for sale of alcohol as set out in the Licensing Act 2003 as amended by the Licensing Act 2003 (Mandatory Licensing Conditions) Order 2010 and Order 2014.

  1. No Supply of alcohol may be made under the Premises Licence -

  a) At a time when there is no Designated Premises Supervisor in respect of the Premises Licence; or

  b) At a time when then the Designated Premises Supervisor does not hold a Personal Licence or his Personal Licence is suspended

  2. Every supply of alcohol under the Premises Licence must be made, or authorised by a person who holds a Personal Licence

   

  3.1 The responsible person must ensure that staff on relevant premises do not carry out, arrange or participate in any irresponsible promotions in relation to the premises

  3.2 In this paragraph, an irresponsible promotion means any one or more of the following activities, or substantially similar activities, carried on for the purpose of encouraging the sale or supply of alcohol for consumption on the premises.

                a) games or other activities which require or encourage, or are designed to require or encourage, individuals to - i. drink a quantity of alcohol within a time limit (other than to drink alcohol sold or supplied on the premises before the cessation of the period in which the responsible person is authorised to sell or supply alcohol), or

                ii. drink as much alcohol as possible (whether within a time limit or otherwise);

               

                b) provision of unlimited or unspecified quantities of alcohol free or for a fixed or discounted fee to the public or to a group defined by a particular characteristic in a manner which carries a significant risk of undermining a licensing objective;

                c) provision of free or discounted alcohol or any other thing as a prize to encourage or reward the purchase and consumption of alcohol over a period of 24 hours or less in a manner which carries a significant risk of undermining a licensing objective;

                d) selling or supplying alcohol in association with promotional posters or flyers on, or in the vicinity of, the premises which can reasonably be considered to condone, encourage or glamorise anti-social behaviour or to refer to the effects of drunkenness in any favourable manner.

                e) dispensing alcohol directly by one person into the mouth of another (other than where that other person is unable to drink without assistance by reason of disability).

                4. The responsible person must ensure that free potable water is provided on request to customers where it is reasonably available

   

  5.1 The premises licence holder or club premises certificate holder must ensure that an age verification policy is adopted in respect of the premises in relation to the sale or supply of alcohol.

  5.2 The designated premises supervisor in relation to the premises licences must ensure that the supply of alcohol at the premises is carried on in accordance with the age verification policy.

  5.3 The policy must require individuals who appear to the responsible person to be under 18 years of age (or such older age as may be specified in the policy) to produce on request, before being served alcohol, identification bearing their photograph, date of birth and either:

  a.              a) a holographic mark or

  b.              b) an ultraviolet feature

   

  6. The responsible person must ensure that -

  a) where any of the following alcoholic drinks is sold or supplied for consumption on the premises (other than alcoholic drinks sold or supplied having been made up in advance ready for sale or supply in a securely closed container) it is available to customers in the following measures:

  i              i. beer or cider: ½ pint;

  ii              ii. gin, rum, vodka or whiskey: 25ml or 35ml; and

  iii              iii. still wine in a glass: 125ml; and

  iv              a) these measures are displayed in a menu, price list or other printed material which is available to customers on the premises; and

  v              b) where a customer does not in relation to a sale of alcohol specify the quantity of alcohol to be sold, the customer is made aware that these measures are available.

   

  Minimum Drinks Pricing

  1. A relevant person shall ensure that no alcohol is sold or supplied for consumption on or off the premises for a price which is less than the permitted price

                2. For the purposes of the condition set out in paragraph 1 - a. “duty” is to be construed in accordance with the Alcoholic Liquor Duties Act 1979

                b. “permitted price” is the price found by applying the formula -

               

   

  P=D+(DxV)

  Where: -

  i              i. P is the permitted price

  ii              ii. D is the amount of duty chargeable in relation to the alcohol as if the duty were charged on the date of the sale or supply of alcohol, and

  a.              iii. V is the rate of value added tax chargeable in relation to the alcohol as if the value added tax were charged on the date of the sale or supply of alcohol; c. “relevant person” means, in relation to premises in respect of which there is in force a premises licence -

  b.             

  c.              i. The holder of the premises licence

  d.              ii. The designated premises supervisor (if any) in respect of such a licence, or

  e.              iii. The personal licence holder who makes or authorises a supply of alcohol under such a licence; d. “relevant person” means, in relation to premises in respect of which there is in force a club premises certificate, any member or officer of the club present on the premises in a capacity which enables the member or officer to prevent the supply in question; and

  f.              e. “value added tax” means value added tax charged in accordance with Value Added Tax Act 1994

  g.             

  h.              3. Where the permitted price given by Paragraph (b) of paragraph 2 would (apart from the paragraph) not be a whole number of pennies, the price given by that sub-paragraph shall be taken to be the price actually given by that sub-paragraph rounded up to the nearest penny. 4.1 Sub-paragraph (2) applies where the permitted price given by Paragraph (b) of paragraph 2 on a day (“the first day”) would be different from the permitted price on the next day (“the second day”) as a result of a change to the rate of duty or value added tax

  i.             

   

   

  i              4.2 The permitted price which would apply on the first day applies to sales or supplies of alcohol which take place before the expiry of the period of 14 days beginning on the second day.

  ii             

   

  If the Premises Licence allows Exhibition of Films

  1. Where a premises licence authorises the exhibition of films, the licence must include a condition requiring the admission of children to the exhibition of any film to be restricted in accordance with this section.

  2. Where the film classification body is specified in the licence, unless subsection (3)(b) applies, admission of children must be restricted in accordance with any recommendation by that body

  3. Where

  a) The film classification body is not specified in the licence, or

  b) The relevant licensing authority has notified the holder of the licence that this subsection applies to the film in question; admission of children must be restricted in accordance with any recommendation made by that licensing authority.

  4. In this section “children” means any person ages under 18; and “film classification body” means the person or persons designated at the authority under Section 4 of the Video Recordings Act 1984 (c39) (authority to determine suitability of video works for classification)

   

  If the Premises Licence has conditions in respect of Door Supervision except theatres, cinemas, bingo hall and casinos

  1. Where a premises licence includes a condition that at specified times one or more individuals must be at the premises to carry out a security activity, each such individual must:

  a) be authorised to carry out that activity by a licence granted under the Private Security Industry Act 2001; or

  b) be entitled to carry out that activity by virtue of section 4 of the Act

  2. But nothing in subsection (1) requires such a condition to be imposed:

  a) in respect of premises within paragraph 8(3)(a) of Schedule 2 to the Private Security Industry Act 2001 (c12) (premise with premises licence authorising plays or films): or

  b) in respect of premises in relation to:

  i. any occasion mentioned in paragraph 8(3)(b) or (c) of that Schedule (premises being used exclusively by clubs with club premises certificate, under a temporary event notice authorising plays or films or under a gaming licence, or

  ii. any occasion within paragraph 8(3)(d) of that Schedule (occasions prescribed by regulations under that Act

  3. For the purposes of this section:

  a) “security activity” means an activity to which paragraph 2(1)(a) of that Schedule applies, and, which is licensable conduct for the purposes of that Act), (see Section 3(2) of that Act, and

  b) paragraph 8(5) of that Schedule (interpretation of references to an occasion) applies as it applies in relation to paragraph 8 of that Sched

   

   

   

• ANNEX 2 - CONDITIONS CONSISTENT WITH THE OPERATING SCHEDULE

   

  General - all four licensing objectives

  To promote the four licensing objectives-the

  prevention of crime and disorder, public safety,

  the prevention of public nuisance, and the

  protection of children from harm-at Crazy

  Pickle Burger and Beer Restaurant, the

  following general steps will be implemented :

  • Staff Training and Awareness- Regular staff

  training on the four licensing objectives,

  including their responsibilities under the

  Licensing Act. This ensures that everyone is

  aware of the importance of maintaining safety

  and promoting a responsible environment.

  Train staff in conflict resolution, customer

  service, and how to handle intoxicated

  customers, particularly in preventing disorderly

  behaviour and ensuring a safe environment for

  children and families.

  • Clear Policies and Communication-

  Implement clear policies on all four licensing

  objectives, including managing alcohol

  consumption, addressing public safety, and

  dealing with disruptive behaviour. These

  policies will be communicated clearly to all staff

  and displayed through visible signs in the

  restaurant to remind customers of the

  importance of being respectful to others,

  limiting noise, and maintaining a safe and

  family-friendly environment.

  • Incident and Complaint Management -

  Develop a system for reporting and handling

  incidents, complaints, and concerns related to

  the four licensing objectives. This will help

  Crazy Pickle to respond proactively to any

  issues and improve operations over time.

  Regularly review incident reports and feedback

  from customers and neighbours to identify

  areas for improvement.

  By integrating these steps into the daily

  operations of Crazy Pickle Burger and Beer

  Restaurant, the restaurant will successfully

  promote the four licensing objectives, ensuring

  the safety and well-being of customers, staff,

  and the local community while fostering a

  responsible, family-friendly, and enjoyable

  environment.

   

  The prevention of crime and disorder

  - Strictly enforce ID checks for anyone who

  appears under 25, ensuring all customers

  purchasing alcohol are of legal age. Staff will

  be trained to identify valid forms of ID and

  refuse service if the ID seems suspicious or

  fake. Visible notices at entry points will inform

  customers that ID checks will be conducted.

  -Employ professional security staff, especially

  during peak hours or events, trained to handle

  conflict, identify potential troublemakers, and

  defuse situations early. Security staff will

  monitor for aggressive behaviour and intervene

  before it escalates.

  The premises shall install and maintain a comprehensive CCTV system. All entry and exit points will be covered enabling frontal identification of every person entering in any light condition. The CCTV system shall continually record whilst the premises is open for licensable activities and during all times when customers remain on the premises. All recordings shall be stored for a minimum period of 31 days with date and time stamping. Viewing of recordings shall be made available immediately upon the request of a Responsible Authority officer throughout the entire 31 day period.

  A staff member from the premises who is conversant with the operation of the CCTV system shall be on the premises at all times when the premises is open. This staff member must be able to provide a Responsible Authority officer copies of recent CCTV images or data 24hrs when requested, in line with current Data Protection legislation.

  The Premises Licence Holder shall ensure that customer areas are well lit and kept free from obstruction at all times when the Premises is open to members of the public.

  . An incident log shall be kept at the premises, and made available on request to a Responsible Authority officer. It must be completed within 24 hours of the incident and will record the following:

                       all crimes reported to the venue

                       any ejections of patrons

                       any complaints received concerning crime and disorder

  any incidents of disorder

                       any faults in the CCTV system

  any visit by a relevant authority or emergency service

   

  From midnight on New Years Eve until the premises has closed and it’s customers have dispersed, Security Industry Authority licenced door staff will be employed at the venue.

   

   

   

   

   

   

   

  -Train staff to recognise signs of intoxication

  and stop serving alcohol to overly intoxicated

  customers, reducing the risk of disorder.

  Encourage responsible drinking by offering

  non-alcoholic options, free tap water, and

  smaller drink sizes. Avoid serving large

  quantities of alcohol at once.

  -Regulate music and noise levels, particularly

  in the evenings, to avoid disturbances for

  nearby residents. Keep the venue capacity

  within safe limits to avoid overcrowding and

  ensure staff can manage crowds effectively.

  -Ensure that all exit doors are clearly marked

  and well-lit for safe evacuations in

  emergencies. A plan will be in place to manage

  customer dispersal at closing time, preventing

  large groups from gathering outside or causing

  disruptions.

  -Train staff in conflict management, deescalation

  techniques, and identifying

  vulnerable customers to prevent risky

  situations. Staff will be prepared to handle

  complaints and diffusing tense moments before

  they escalate into disorder.

  -Build a strong relationship with local law

  enforcement and emergency services. Regular

  risk assessments to ensure security measures

  are updated according to local concerns.

  -Implement a clear code of conduct for

  customers, outlining expected behaviour,

  including a zero-tolerance policy towards

  violence or illegal activity. This will be

  displayed in the venue and on promotional

  materials.

  -Staff or security will monitor the area outside

  the venue to prevent loitering, antisocial

  behaviour, or disturbances, particularly during

  outdoor operations in warmer months. The

  exterior and entry points will be well-lit to deter

  criminal activity.

   

  Public safety

  - Conduct regular risk assessments to identify

  and mitigate hazards (e.g., slip, fire, or

  electrical risks). Maintain a health and safety

  policy in line with local regulations and ensure

  staff are trained on emergency procedures, first

  aid, and evacuation. Regular inspections will be

  carried out to ensure compliance, and hygiene

  standards will be strictly upheld throughout the

  restaurant.

  - Perform thorough fire risk assessments,

  updating them regularly. Install and maintain

  fire safety equipment (extinguishers, alarms),

  and ensure all staff are trained in fire safety

  protocols. Emergency exit signs will be

  displayed, and clear evacuation plans will be in

  place for various scenarios.

  - Adhere to legal capacity limits to prevent

  overcrowding, especially during peak times or

  special events. The layout will be designed for

  safe movement, avoiding bottlenecks near exits

  or emergency routes. Queues will be managed

  to ensure they do not obstruct fire exits or

  cause congestion.

  - Well-stocked first aid kits will be available in

  key areas, and at least one trained staff

  member will be on duty at all times in basic first

  aid and CPR. This ensures quick response to

  any medical emergencies.

  - Follow stringent food safety guidelines to

  prevent contamination and ensure compliance

  with health regulations (e.g., proper

  temperatures, allergen labelling). Staff will be

  trained to monitor signs of intoxication and

  refuse service to those showing signs of

  excessive drinking, reducing the risk of

  accidents and disorder.

  - Ensure clear, monitored entry points to

  prevent unauthorized access, particularly

  during emergencies. Employ security staff

  during peak times or events to assist with

  crowd control and evacuations.

  - Ensure the restaurant is accessible to

  wheelchair access and accessible toilets. Staff

  will be trained to identify vulnerable customers

  and assist them as needed. The restaurant will

  be well-lit, particularly around entry/exit points,

  bathrooms, and stairways, to reduce accident

  risks.

  - The surrounding area will be kept clear of

  hazards, including debris, ice, or obstacles that

  could lead to accidents in outdoor seating

  areas. Adequate lighting will be provided, and

  security personnel may be employed in the

  evening to ensure safety.

  - Clear signage will indicate safety measures,

  evacuation routes, fire exits, and emergency

  contacts. Emergency contact numbers (police,

  fire, medical) will be displayed, and staff will be

  trained to follow proper procedures for

  contacting emergency services when needed.

  - Maintain a strong relationship with local

  police, fire services, and medical responders to

  ensure quick response in emergencies. A

  protocol for reporting and documenting safety

  incidents will be in place, with regular reviews

   

  The prevention of public nuisance

  to improve procedures.

  - Monitor and regulate the volume of music and

  entertainment to ensure it doesn't disrupt

  surrounding areas, especially during evening

  hours. Keep the second set of entrance doors

  closed to limit noise leakage. Set up a contact

  system for neighbours to report complaints and

  ensure swift resolution.

  - Set specific hours for outdoor dining (in the

  warmer months, until 22.00) to avoid

  disturbances. Arrange tables and chairs to

  minimize noise. Designate a smoking area

  away from entrances to prevent disruption and

  cigarette litter.

  - Inform customers about last orders and

  closing times well in advance. Display clear

  signage reminding customers to leave quietly

  and be considerate of neighbours. Staff will

  ensure an orderly departure.

  - Ensure bins inside and outside the venue are

  regularly emptied, and waste overflow is

  avoided. Have staff monitor and clean the area

  outside during outdoor dining hours and after

  closing. Schedule deliveries during off-peak

  hours to reduce disturbance from vehicle noise.

  - Enforce a strict zero-tolerance policy towards

  - Enforce a strict zero-tolerance policy towards

  anti-social behaviour, including verbal abuse

  and aggression. Train staff to recognize and

  defuse potentially disruptive situations. Security

  personnel will be employed during peak times

  to monitor both interior and exterior areas and

  handle incidents swiftly.

  - Ensure exterior lighting is sufficient but not

  excessive, preventing light pollution. Maintain

  the restaurant’s exterior areas, such as the

  sidewalk and entrance, to avoid contributing to

  any nuisance, such as spilled drinks or visible

  waste.

  - Display clear signage outlining expected

  behaviour, including quiet exit procedures and

  consideration for neighbours. Establish

  communication channels with neighbouring

  businesses and residents to proactively

  address concerns and provide updates about

  policies or events that may impact the local

  area.

  - Assess the impact of special events (e.g., live

  music or sport nights) on the local community

  in terms of noise, crowd size, and duration.

  Ensure compliance with local noise regulations

  and communicate with relevant authorities in

  advance, particularly for events involving

  amplified sound.

  - Maintain open communication with local

  police and community groups to identify and

  address potential nuisance issues before they

  escalate. Participate in local initiatives to

  reduce public nuisance and collaborate with

  neighbouring businesses to maintain a

  peaceful environment.

  - Periodically review the effectiveness of

  nuisance control measures, including noise

  assessments and waste management. Gather

  feedback from staff, customers, and the

  community to ensure that issues are promptly

  addressed.

  ·              No noise generated on the premises, or by its associated plant or equipment, shall emanate from the premises nor vibration be transmitted through the structure of the premises which gives rise to a nuisance.

   

  ·              A noise limiter must be fitted to the musical amplification system set at a level determined by and to the satisfaction of an authorised officer of the Environmental Health Service, so as to ensure that no noise nuisance is caused to local residents or businesses. The operational panel of the noise limiter shall then be secured by key or password to the satisfaction of officers from the Environmental Health Service and access shall only be by persons authorised by the Premises Licence holder. The limiter shall not be altered without prior agreement with the Environmental Health Service. No alteration or modification to any existing sound system(s) should be affected without prior knowledge of an authorised Officer of the Environmental Health Service. No additional sound generating equipment shall be used on the premises without being routed through the sound limiter device.

   

  ·              Loudspeakers shall not be located in the entrance lobby or externally outside the premises building.

   

  ·              All windows and external doors shall be kept closed after (21:00) hours, or at any time when regulated entertainment takes place, except for the immediate access and egress of persons.

   

  ·              Notices shall be prominently displayed at any area used for smoking requesting patrons to respect the needs of local residents and use the area quietly.

   

  ·              All tables and chairs shall be removed from the outside area by (22.00) each day.

   

  ·              No waste or recyclable materials, including bottles, shall be moved, removed from or placed in outside areas between (23.00) hours and (08.00) hours on the following day.

   

  ·              No fumes, steam or odours shall be emitted from the licensed premises so as to cause a nuisance to any persons living or carrying on business in the area where the premises are situated.

   

  ·              During the hours of operation of the premises, the licence holder shall ensure sufficient measures are in place to remove and prevent litter or waste arising or accumulating from customers in the area immediately outside the premises, and that this area shall be swept and or washed, and litter and sweepings collected and stored in accordance with the approved refuse storage arrangements by close of business.

   

   

   

  The protection of children from harm

  - Strictly enforce age verification for all alcohol

  purchases, requesting ID from anyone

  appearing under 25 to prevent underage

  access. Create designated areas for children,

  ensuring these areas are monitored closely.

  Children must always be accompanied by an

  adult, and staff will be trained to ensure

  children are never left unattended or in unsafe

  situations.

  - Provide a child-

  - Provide a child-friendly menu with healthy

  options, including juices and soft drinks, to

  include children in the dining experience

  without risk of alcohol consumption. Offer

  baby-changing facilities on the ground floor,

  highchairs for younger children, and ageappropriate

  entertainment like colouring sheets

  or family games. These measures ensure

  children are engaged safely during their visit.

  - Limit children's presence during late-night

  hours or after a certain time (e.g., 8 PM) when

  the atmosphere may become more adultoriented.

  Designate family-friendly hours, such

  as lunchtime or early evening, to ensure a

  peaceful environment for families and avoid

  exposure to inappropriate noise or behaviour

  associated with alcohol consumption.

  - Train staff to identify signs of intoxication in

  customers and intervene when necessary.

  Intoxicated adults pose potential risks to

  children, so staff will monitor behaviour closely.

  Children and young people will not be allowed

  to purchase or order alcohol, even when

  accompanied by an adult.

  - Implement a code of conduct prohibiting

  behaviour that could endanger children, such

  as excessive noise or disruptive actions. This

  policy will be communicated to all customers

  and strictly enforced, especially when children

  are present. Staff will receive training on

  interacting with children and handling

  emergency situations, such as medical

  incidents or lost children.

  - All exits will be clearly marked and

  accessible. Staff will be trained in evacuation

  procedures to safely guide children out of the

  venue during emergencies. Additionally, staff

  will be trained in first aid and CPR, and a wellstocked

  first aid kit suitable for children will be

  readily available.

  - Clearly communicate expectations for

  parental supervision through signage, outlining

  that parents are responsible for their children's

  safety. Remind parents to supervise children in

  potentially hazardous areas, such as stairways

  or bathrooms, through signage placed in hightraffic

  areas like restrooms and dining areas.

  - Engage with local schools, youth groups, and

  community organizations to raise awareness of

  our child protection policies and ensure the

  our child protection policies and ensure the

  restaurant remains a family-friendly venue.

  Ensure compliance with all legal requirements

  related to child protection, including curfews

  and alcohol regulations near schools.

   

• ANNEX 3 - CONDITIONS ATTACHED AFTER A HEARING BY THE LICENSING AUTHORITY

   

  Conditions yet to be entered.