Oral Answers to Questions

Jeff Smith Excerpts

Tuesday 16th June 2020 Commons Chamber

[Gill Furniss (Sheffield, Brightside and Hillsborough) (Lab)]

What recent discussions he has had with representatives from the hospitality sector on the effect of the covid-19 outbreak on that sector.

[Jeff Smith (Manchester, Withington) (Lab)]

What recent discussions he has had with representatives from the hospitality sector on the effect of the covid-19 outbreak on that sector.

[Kim Johnson (Liverpool, Riverside) (Lab)]

What recent discussions he has had with representatives from the hospitality sector on the effect of the covid-19 outbreak on that sector.

--- Later in debate ---

[Paul Scully]

Indeed, Sheffield City Council has paid £87 million to 7,329 business premises. We have provided an unprecedented package of financial support to businesses in the hospitality sector. We continue to work with them. We continue to extend the furlough system and make it flexible, in order to have part-time furloughing, so that people can start to come back to work. It is important, however, that we get the guidance out so that we can work with the hospitality sector to get it to reopened, so that it can start to bounce back.

[Jeff Smith]

Rumours are swirling about whether, how and which pubs will be able to reopen on 4 July. The brewing industry urgently needs clarity on whether it will be all pubs or just those with gardens. The Minister just said that the guidance will be available as soon as possible, but that is not good enough. We are two and a bit weeks away. Beer needs to be brewed. Some of us need a pint. When will that guidance be available? The brewing industry and pubs need that clarity urgently.

[Paul Scully]

It is not only that we need a pint. For pubs, it is about not just coming back for the opening, but making sure that it is an enjoyable experience for people, so they keep on coming back. That is what will allow them to survive and thrive, so it is important that we get the guidance out. I am trying to work with the hospitality sector and pubs to make sure that there are as few surprises as possible, but we need to make sure that we are weighing that up with the scientific guidance so that pub people, clients and people who want a pint know that they can go into a pub safely.