West Northamptonshire Council

7Bone

47-49 St Giles Street, Northampton, NN1 1JF

Premises Licence PL1203 from from 16/11/2022 to indefinite

Licence holder(s)

Designated Premises Supervisor

Permitted Activities

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

Additional Conditions

• MANDATORY CONDITIONS

   

   

  19              Mandatory conditions where licence authorises supply of alcohol

   

  (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 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.

   

• ADDITIONAL MANDATORY CONDITIONS.

   

  The following mandatory conditions are to be applied to the licence stated above in accordance with The Licensing Act 2003 (Mandatory Licensing Conditions) Order 2010 as amended by the The Licensing Act 2003 (Mandatory Licensing Conditions)(Amendment) Order 2014.

   

  The following conditions shall come into force on 1st October 2014

   

  1.  (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.

  (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).

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

  3.  (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.

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

  (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 holographic mark, or

  (b)an ultraviolet feature.

  4.  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)beer or cider: ½ pint;

  (ii)gin, rum, vodka or whisky: 25 ml or 35 ml; and

  (iii)still wine in a glass: 125 ml;

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

  (c)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.”

   

   

   

                             

• The following mandatory conditions are to be applied to the licence stated above in accordance with The Licensing Act 2003 (Mandatory Licensing Conditions) Order 2014.

  The following conditions shall come into force on 28th May 2014

  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)   P is the permitted price,

        (ii)  D is the rate of duty chargeable in relation to the alcohol as if
               the duty were charged on the date of the sale or supply of the
              alcohol, and
       (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 the alcohol;

  (c) “relevant person” means, in relation to premises in respect of which there is in force a premises licence -

                (i) the holder of the premises licence,
              (ii) the designated premises supervisor (if any) in respect of
                    such a licence, or
              (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

  (e) “valued added tax” means value added tax charged in accordance with the Value Added Tax Act 1994.

  3.  Where the permitted price given by Paragraph (b) of paragraph 2 would (apart from this 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 prie on the next day (“the second day”) as a result of a change to the rate of duty or value added tax.

       (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.

   

• Licence Conditions

   

  We currently operate 8 sites spanning the South coast with more sites planned to open in 2019/20. Northampton is planned for opening in late 2019. Food remains our primary sale item and alcohol (with only 30% making up wet sales - this includes (soft drinks) other than for small numbers of customers drinking at our bar waiting for a table to eat or drinking in

  responsible quantities its as full dining, table service restaurant. We have also never (and don't plan to) run any irresponsibly priced drinks promotions. As the nature of our drinks offering is premium/craft it tends to be on the more expensive side of

  the market - so helps deter volume drinking

   

  We will ensure we have a clear and legible notice outside the premises stating the specific times of which the licensable activities are permitted. Our in-store notices will also advise patrons that alcohol is general served as an accompaniment to food however we do welcome responsible customers who want to drink at the bar. We will be sure (as far as practically possible) to ensure that all customers leaving the premises, leave in an orderly manner so as not to impact or cause annoyance to passers-by or local residents by notices on the door requesting to respect our neighbours.

   

  Appropriate digital CCTV equipment and a sufficient number of cameras shall be installed and maintained at the premises to record colour images that are clear enough to allow the Police to use them to investigate any crimes that are committed on the premises. The areas covered by the cameras will include areas and corridors within the premises that are open to the public. A camera will be positioned to obtain images of persons entering the building by the main entrance. All recordings are accessible from terminals on-site and remotely 24/7 and will be kept for a minimum of 28 days. The CCTV recording equipment will be concealed and locked down at site to avoid any tampering and access to the footage will be limited to company directors and senior staff members in our head office. At least one trained member of staff will be on-site during

  trading hours to provide Police with copies if required.

   

  All staff will be fully trained in law governing the sale of alcohol. We operate the ‘Challenge 25’ policy across every one of our sites to ensure there is no risk of underage drinking. All customers who appear under 25 years old will be required to provide approved forms of ID in the form of driving license or passport. Each staff member will be full trained in how to operate these procedures using internal training which takes place during our new starter induction process and at regular refresh intervals after a year of service with the business.

   

  We will also maintain an incident book onsite for staff to record any crime or incident with all relevant details.

   

  We will complete Fire, Health & Safety risk assessments to ensure any unacceptable risks that may be posed to the public or staff are eliminated or managed appropriately. These risk assessments will be reviewed on a regular basis to ensure we are doing everything reasonably practicable to keep the public safe.

   

  In terms of fire safety, all of our kitchen equipment runs on electricity as oppose to gas to reduce the risk of fire. We will have a building regulations compliant fire alarm system, emergency lighting, extinguishers and fire blankets positioned where appropriate to protect customers and staff. Staff will be trained in our fire evacuation procedures to ensure customers can be safely routed out of the property to a place of safety via either the front door or designated fire escapes.

   

  In terms of health & safety, we will ensure all public areas are well illuminated, we will always make sure that the public gangway, staircases or emergency exits are always kept clear and not obstructed by any customer or staff member. We will keep all floors clean and unobstructed and lay anti-slip treads on stairs so that there the risk of slips and trips are minimised.

   

  We will have at-least one qualified first aider on-site during trading hours. We will also keep an accidents and emergencies book which our site Restaurant Manager and Assistant Manager will keep up-to-date and will be made available for

  inspection at any time.

   

  All of the above is covered in our standard fire, health & safety procedures which are operated across each site and we are backed by an independent consultant who provides us with advice on this subject.

   

  Clear notices will be displayed requesting that the public are to respect the local residents and leave the premises in anorderly manner.

   

  We will look to partner with a local taxi company & ensure that all drivers are aware to arrive & depart as quietly as possible.

   

  No deliveries will be taken late at night or pre-9am, so will not affect the local residents. All rubbish produced will be securely stored & regular collections (from a professional refuse company) will take place.

   

  Children under the age of 16 will not be permitted to enter the premises past 19:00 unless accompanied by an adult. We will ensure no expletives (or any music with age restrictions) are aired in the background music.

   

  We will ensure no patrons are served alcohol if they show signs of being irresponsible or intoxicated. Challenge 25 will be implemented across all staff training to ensure that no minors are served alcoholic beverages. We will also ensure that there is no aggressive or rowdy behavior by any other customers in the restaurant that may make minors feel uneasy.

   

  We will always promote ourselves as a family friendly restaurant and this is something that we take very seriously.