Please note all prices are shown excluding VAT. Most food products are zero rated however any product that is VATable is highlighted with an *


Boris Johnson announced on Tuesday that from Saturday 4th July that the two-metre rule will be relaxed to “1m plus” and that Hotels, pubs, restaurants, cafés and many other attractions can re-open post-lockdown.

To enable NHS Test and trace in the event of an outbreak, a temporary 21 day record of visitors and their contact details will be required. Further details will be provided that will meet data privacy regulations.

A premises and operational risk assessment must be completed, including a Covid-19 Secure Compliance declaration showing compliance with five steps to safer working together before re-opening. This is to ensure duty of care to both employees and visitors, and to create a culture of transmission prevention.

In the new guidance, 2m distancing is still preferred, “1m plus” is permitted which means a minimum of 1 metre plus risk mitigation sufficient to reduce the risk, where 2m is not viable.

The number of customers must be managed. Overcrowding must be avoided and guests should use a one-way system if possible, using queue management to reduce congestion and maintain social distancing. Managing entry times and queuing may include arranging staggered entry times to other adjacent venues.

General guidance says table service only must be used where possible indoors. It encourages outdoor tables also where possible, although permitting customers to stand if distanced appropriately outdoors.

Contact between front and back of house should be minimised with collection areas for prepared food or crockery, and likewise between delivery drivers and staff.

Emphasis is on hand washing and hand hygiene, including provision of hand sanitisers on entry and also entry and exit from toilets and any other staff areas.

Cross contamination can be controlled by means of single use menus, and supply of cutlery and condiment portions should be with the with the meal, not left on the tables. For example, this would mean that open bowls and unwrapped food at table or self-service buffet areas would no longer be acceptable.



  • Limits to the number of people allowed into pubs with markings on the floor to ensure social distancing between both customers and staff.

  • Customers encouraged to order drinks on smart phone apps, as opposed to queuing at bar. Customers should not remain at the bar after ordering.

  • Drinks delivered to spaced-apart tables.

  • Empty glasses will be collected from tables.

  • Pub staff will clean bar tops, door handles and fruit machines hourly

  • Staff will patrol beer gardens to ensure social distancing is being observed


  • Strict limits on number of customers allowed in at any one time to ensure social distancing

  • Reservations encouraged to stagger bookings

  • Napkins and cutlery will only be brought out with food

  • Single-use paper menus will replace laminated menus

  • Condiments served in single sachets with the meals.

  • Reduced menus likely as chefs try to minimise cross-contamination of ingredients

  • Contactless card payment encouraged


  • Doormen will remind new arrivals that social distancing must be observed

  • Receptionists to keep their distance

  • Porters will be allowed to carry suitcases up to guests’ rooms but will have to leave them outside

  • Guests encouraged to take stairs as opposed to using the lift

  • Hotel guests encouraged to use room service rather than hotel restaurant

The relevant guidance taken from The Government guidance

Section 2.2.1 Selling food and drink

Objective: To manage interactions at the venue resulting from service of food and drink.

As well as the steps below, you should consider broader guidance on food preparation and service, as set out in the COVID-Secure Pubs and Restaurants guidance

Steps that will usually be needed:

  • Asking customers to order room service over the telephone.

  • Maintaining social distancing (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) from customers when taking orders from customers.

  • Using social distance markings to remind customers to maintain social distancing (2m, or 1m with risk mitigation where 2m is not viable, is acceptable) between customers of different households or support bubbles.

  • Minimising customer self-service of food, cutlery and condiments to reduce risk of transmission. For example, providing cutlery and condiments only when food is served.

  • Encouraging contactless payments where possible and adjusting location of card readers to social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable)

  • Providing only disposable condiments or cleaning non-disposable condiment containers after each use.

  • Reducing the number of surfaces touched by both staff and customers. For example, asking customers to remain at a table where possible, or to not lean on counters when collecting takeaways.

  • Ensuring all outdoor areas, with particular regard to covered areas, have sufficient ventilation. For example, increasing the open sides of a covered area.

  • Adjusting service approaches to minimise staff contact with customers. Indoor table service must be used where possible, alongside further measures such as assigning a single staff member per table. Outdoor table service should also be encouraged. Where bar or counter service is unavoidable, preventing customers from remaining at the bar or counter after ordering.

  • Adjusting processes to prevent customers from congregating at points of service. For example, having only staff collect and return empty glasses to the bar.

  • Minimising contact between front of house workers and customers at points of service where appropriate. For example, using screens or tables at tills and counters to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable, is acceptable)

  • Guests must self-isolate in their hotel room if they fall ill and food will be delivered on paper plates