{"id":243591,"date":"2023-12-12T01:40:21","date_gmt":"2023-12-12T01:40:21","guid":{"rendered":"https:\/\/lovemainstream.com\/?p=243591"},"modified":"2023-12-12T01:40:21","modified_gmt":"2023-12-12T01:40:21","slug":"hospitality-bosses-brand-the-covid-inquiry-a-farce","status":"publish","type":"post","link":"https:\/\/lovemainstream.com\/world-news\/hospitality-bosses-brand-the-covid-inquiry-a-farce\/","title":{"rendered":"Hospitality bosses brand the Covid Inquiry a 'farce'"},"content":{"rendered":"
Hospitality bosses branded the Covid Inquiry a ‘farce’ yesterday for focusing on the Eat Out to Help Out scheme rather than on ‘catastrophic’ lockdowns.<\/p>\n
Luke Johnson, part owner of Gail’s bakery and the former boss of Pizza Express, argued that the hearing should look into whether they were ‘proportionate’ or ‘worth it’.<\/p>\n
And he said the Eat Out scheme \u2013 which Rishi Sunak was grilled about at his appearance at the inquiry \u2013 saved pubs and restaurants from ‘oblivion’.<\/p>\n
Mr Johnson’s comments came amid growing concern that the hearing has what former Supreme Court judge Lord Sumption described as a ‘built-in bias in favour of lockdowns’.<\/p>\n
The Eat Out scheme, which offered up to \u00a310 per person off meals in bars and restaurants in August 2020, has proved particularly controversial, with claims it fuelled a rise in Covid cases.<\/p>\n
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Rishi Sunak was grilled about the\u00a0Eat Out scheme at his appearance at the inquiry<\/p>\n
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Luke Johnson, part owner of Gail’s bakery and the former boss of Pizza Express, argued that the hearing should look into whether they were ‘proportionate’ or ‘worth it’<\/p>\n
But hospitality chiefs said the inquiry should be examining the overall damage caused by lockdowns, rather than focusing on the scheme. Speaking to BBC Radio 4’s Today programme, Mr Johnson said the inquiry was a ‘waste’ of million of pounds of taxpayers’ money.<\/p>\n
He added: ‘I think the whole thing is a farce. They are asking the wrong questions. They are not asking the key questions \u2013 which is, was lockdown proportionate and was it worth it?<\/p>\n
‘I think lockdowns were a catastrophe \u2013 the collateral damage was completely ignored. There was never a proper test of whether the benefits were worth the cost.’<\/p>\n
He added: ‘The hospitality industry is one that employs two million people \u2013 it is one of the largest in the country.<\/p>\n
‘And it had been forced to close for many months and many thousands of businesses were close to the edge. They were desperate, facing oblivion.’<\/p>\n
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The Eat Out scheme, which offered up to \u00a310 per person off meals in bars and restaurants in August 2020, has proved particularly controversial, with claims it fuelled a rise in Covid cases<\/p>\n
His thoughts were echoed by Tim Martin, founder of pub chain JD Wetherspoon, who said ‘a sensible and speedy analysis of the lessons of the pandemic is clearly now needed’. He said a campaign of fear from the Government meant ‘we ended up with some idiotic policies, with doubtful contributions to health, including curfews, moonshots, rules of six and other pointless soundbites’.<\/p>\n
Sacha Lord, from the Night Time Industries Association, said: ‘We need to shine a light on why hospitality was treated so badly.’<\/p>\n
He pointed to ‘ridiculous policy decisions’, including a 10pm curfew on pubs \u2013 which pushed everyone out of venues at the same time \u2013 and a requirement to have a ‘substantial meal’ with alcohol, and the tiered system of restrictions which saw punters flock to nearby cities on packed trains. He said Eat Out ‘probably didn’t work’ and suggested the money could ‘have been spent in better places to support us financially’.<\/p>\n
However, Kate Nicholls, chief executive of trade body UKHospitality, said: ‘At the time, Eat Out to Help Out was an economic boost for the sector when it needed it the most.<\/p>\n
‘Venues were operating with extensive mitigation measures in place, such as Test and Trace, reduced capacity, staff wearing PPE, table service only, no cash payments and one-way systems, to ensure it was as safe as possible for both staff and guests.’<\/p>\n