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"Astronomical" amounts of food are grouped together by restaurants and pubs


Angry inns say "astronomical" amounts of food are being grouped due to the government's extensive eating rule.

Believed hospitality bosses say customers only order groceries, including french fries, Scottish eggs, and oysters, because they "have to" with no intention of eating them.

They say restrictions in the Covid tier systems "do more harm than good", creating confusion among customs officers and customers and massive amounts of food waste.

Lotte Lyster Connolly of the Prince Albert Pub in Stroud, which runs a collection of food banks, said she felt "very strong" about food waste.

She said MailOnline people could no longer have a beer with their family nearby on Christmas Day because they would be forced to order food.

Lee Worsle, who owns the Coach House Inn in Winterbourne Abbas and the Kings Arms Pub in Portesham, said MailOnline groceries under the fund are being wasted to feed hungry school children.

Meanwhile, Gary Murphy, who runs Ye Olde Miter in High Barnet, north London, told MailOnline that he was concerned that customers were "getting fat".

Stuart Procter, Chief Operating Officer of the Stafford Collection, which includes the Stafford London Hotel in St. James, where the American Bar is located, said, “People just want a business meeting or a drink with their families, so the amount of wasted food is astronomical & # 39 ;. Pictured American bar in the Stafford Hotel in London

Punters enjoy their pints and snacks at Ye Olde Miter in High Barnet in North London

Punters enjoy their pints and snacks at Ye Olde Miter in High Barnet in North London

Gary Murphy of Ye Olde Miter in High Barnet told MailOnline that 95 percent of his customers only come in for one drink. He's now serving small portions of french fries, scampi, and chicken

Gary Murphy of Ye Olde Miter in High Barnet told MailOnline that 95 percent of his customers only come in for one drink. He's now serving small portions of french fries, scampi, and chicken

Lee Worsle, who owns the Coach House Inn in Winterbourne Abbas and the Kings Arms Pub in Portesham, said MailOnline groceries under the fund are being wasted to feed hungry school children. His range of Scottish eggs is shown

Lee Worsle, who owns the Coach House Inn in Winterbourne Abbas and the Kings Arms Pub in Portesham, said MailOnline groceries under the fund are being wasted to feed hungry school children. His range of Scottish eggs is shown

The campaign for pubs meets essential rules

Alastair Kerr, regional representative for the Southwest Pubs Campaign, told MailOnline: “In the last few weeks it has been proven that these new tier systems and their effects do more harm than good to our pubs and the hospitality sector.

'These' essential meal 'restrictions have only created confusion for customs officers and increased costs as customs officers across the country have had to invest significant amounts of money in their food services.

“We must not forget the wet-running pubs that were ultimately thrown under the bus by these new restrictions and cannot function fully.

“In the past few weeks we have seen contradictions from government ministers about what constitutes an essential meal and no clear guidelines on how / when alcohol can be served with those meals.

"If the government does not clarify this, we will unfortunately see an increase in beer and food wastage and, unfortunately, the closure of many of our beloved pubs in the UK!"

According to Tier 2 rules, restaurants, pubs and bars can only serve alcohol if it is offered alongside a “substantial meal”.

However, the caterer reported that this has resulted in an increase in leftovers which are difficult to donate to food waste charities due to safety regulations.

Gary Murphy of Ye Olde Miter in High Barnet told MailOnline that 95 percent of his customers only come in for one drink.

“They don't necessarily want to eat, but they eat anyway. They're all getting fat and I think that's more of a problem.

“We serve french fries, scampi, pieces of chicken and they nibble on them. What we give them is nice when they have a drink, but it is not necessary. It's not good for your health. & # 39;

Mr Murphy said he did 110 covers yesterday, but on a normal Wednesday & # 39; maybe 10 & # 39; Make burgers.

On weekends, his pub served more than 600 meals, of which up to 15 were typically served.

He added: & # 39; There is one lot rubbish and a lot of paper waste.

& # 39; The food is unhealthy fried stuff. It doesn't make sense to me, but people do it because the government tells them to.

"There is a feeling that the rule is becoming bothersome and inconsistent, and there is only a feeling of" Let's use our general sense. "

Lotte Lyster Connolly of the Prince Albert Pub in Stroud told MailOnline, “We have a collection of food banks here. Food waste is so terrible at this time – people on the street are hungry, and then people are forced to eat food, but they are not hungry.

“Everything we have, we offer to stow away a box so that people can take it home. We're looking for a way people can donate their food to a homeless person on Christmas Day.

"Pubs know they make food that people will just leave, and it's criminal."

George Purnell, founder of Koop + Kraft restaurant in Cowplain, Hampshire, estimates customers waste an average of £ 5 to £ 10 per capita

George Purnell, founder of Koop + Kraft restaurant in Cowplain, Hampshire, estimates customers waste an average of £ 5 to £ 10 per capita

Charities that cannot accept food donations

A spokesman for the London food waste charity, the Felix Project, said a "significant" amount of excess food had been offered under Tier 2 but could not accept hot meals placed on tables for safety reasons.

The group is now trying to connect restaurants and bars to nearby food banks that may be able to safely collect and distribute meals in a short period of time.

Richard Smith, Director of Supply for the Felix Project, said: “The Felix Project always ingests excess food when it is safe. Unfortunately, we were unable to accept recent offers from bars where food was ordered and not eaten. Traditionally there is a lot of waste around Christmas time and we ask all food manufacturers to contact them if they have a surplus. & # 39;

Jamie Crummie, co-founder of the Too Good To Go app, which enables people to buy excess groceries in hospitality and retail stores, added that pubs should encourage customers to take leftover food home with them.

Brewdog has started offering "dog bags" with all of its sit-down meals so guests can take leftovers home or "give to someone in need" to reduce food waste.

Lee Worsley, West Dorset pub owner, told MailOnline, “People order but don't consume. The amount of food that goes into the waste bins is higher than normal.

“It actually makes it very difficult when you are offering a good level of quality food – not frozen – with the current restrictions. This means that you have to work with a much shorter menu.

"We are in an area where the infection rate is lower than Cornwall and the Isle of Wight."

He said the timing and uncertainty of introducing the new levels in the week leading up to Christmas were disastrous.

“I have absolutely no idea how we will manage food orders the days before Christmas. It's practically impossible.

“Politicians make decisions for which they have received no advice or guidance. We work under a communist rule. & # 39;

Peter Sheehy of the Turks Head Inn in Gloucester doesn't serve food in his pub – but now offers cheese and onion rolls to bypass the rules.

He told MailOnline, “The stupidity of it all is that people don't have to eat the food, they just have to buy it. And they only have to buy it when they buy alcohol. & # 39;

Stuart Procter, Chief Operating Officer of the Stafford Collection, which includes the Stafford London Hotel in St. James, where the American Bar is located, said, “People just want a business meeting or a drink with their families, so the amount of food wasted is astronomical.

“They order oysters and leave them, including Scottish eggs. It's incredible.

“Over the time we're in Tier 2, there will be thousands of pounds of waste.

“It's really sad when there are homeless people in London and we just throw away food.

"There are many restaurants, hotels and pubs that do the same thing."

Bell tolls for our traditional pubs

According to an industry expert, thousands of traditional pubs are forever lost to the effects of lockdowns.

Fiona Stapley, editor of The Good Pub Guide, issued the warning when she released her latest list.

She said this year has been a "nightmare" for pubs, "the industry is at its darkest moments".

But she added that the road was "terrifyingly rocky", but that the customs officers were "brave and extraordinary people with a tiny glimmer of hope."

She urged drinkers to return to the pubs if the rules allow. "We absolutely have to support them – the pub … is the beating heart and focus of countless communities," she said.

The guide gave the Olive Branch its latest Pub of the Year award in Clipsham, East Midlands.

George Purnell, founder of Koop + Kraft restaurant in Cowplain, Hampshire, estimates customers waste an average of £ 5 to £ 10 per capita.

But he said it was impossible to reduce portion sizes because meals would legally have to be "significant" sizes.

Mr. Purnell told The Caterer, “Everyone in the industry has seen this problem.

“It's going to be like the 10pm curfew which didn't make any sense. The government is on the wrong side of history in this regard.

“We also found that many people drink more than normal.

“We expected our alcohol sales to go down, but they haven't changed. I don't think the government intended to do that. & # 39;

He said it was harder to find food waste charities to work with in a Hampshire village. "We're not very lucky and have to throw away a lot," he said.

Yummy Pub Co, which operates four locations in London and the South East, has adjusted their menus to reduce waste.

At Euston’s Somers Town Coffee House pub, dishes now have more choices of ingredients and fewer side dishes.

Co-founder Tim Foster said this reduced the number of prep items in the kitchen by 50%. "It was a lot of work but also great to really check the seasonality of the dishes," he told The Caterer.

The government will review the current tier system on December 16th.