A Local Pub for Local People – Community Pubs Get an ACV Certificate

DCLG

Community Pubs Minister Kris Hopkins has launched a national day of celebration for all pubs listed as assets of community value. Community Pubs Day will be held on 23 March to raise a glass to the hundreds of ACV­listed pubs and urge other communities across the country to consider listing their local to give it additional protection.

The Department for Communities and Local Government is producing a ‘community asset certificate’, which will be made available to every listed pub to hang behind the bar, giving publicans the chance to celebrate the fact their pub is prized so highly by customers.

Hopkins has written to the licensees of all the listed pubs asking them to consider taking part. Hopkins said: “A lot of hard work has been put in by communities up and down the land to protect their beloved pubs from sell­off and I believe many more could be afforded this protection, which is why we are calling on people to consider whether they might want to list their local.

Heres One you Can Print Out

This Grotty Run Down Pub Which has Seen No Investment for 20 Years and is Much Loved But Never Used By Locals is Hereby Declared An Asset of Community Value
This Means that if the Owners Greedy Head of Property wants to Sell the Site for a Fortune for Housing We Will Have Six Months to Raise the Money to Buy it, and as it is Probably Losing Money Hand over Fist it won’t cost a lot, if the local planning authority has the guts to refuse your application.  Sadly at the end of the day the locals probably won’t be arsed and won’t be able to raise the ½ million to renovate it (as there average age is 73 they wont get a bank loan) and make it a going concern, sad really. 
Kris Hopkins – Minister for Community Pubs

In other News CAMRA reveal that two pubs a week are being converted to Supermarkets under PD to get round the ACV regime.

3 thoughts on “A Local Pub for Local People – Community Pubs Get an ACV Certificate

  1. Unhelpful editorial comment Andrew. The reason a quantity of pubs meet the description you give is down to two factors. 1/ the effect of the pubco or brewery ‘tie’ which strips a lot of the profit out of the enterprise, giving the publican little or no incentive (and in the process also depriving them of funds for maintenance, repair and redecoration) and 2. private and commercial owners wishing to maximise profits from a sale for development purposes. Symptoms of the latter include stopping food service, reducing opening hours and cutting back on the variety of drinks they offer. I can usually tell when a pub is in trouble if it stops serving real ale. As first and foremost a conservationist and heritage consultant, it grieves me enormously to see the state some buildings, even listed ones, are allowed to get into. It’s a false economy too- leave it too long and the repair bill just rises and rises.
    Local Plan pub protection policies are waking up to these factors and requiring robust evidence that the premises are non-viable in the long term and not just in the hands of the present tenant/operator under their chosen mode of operation. Planners are being more robust in their application of heritage protection policies too, both on physical alterations and on controlled changes of use.
    600 pubs are now ACVs and from April 6th will have their permitted development rights stripped from them. This will give local communities a say in whether or not they want their social amenity trashed by replacement with a convenience store or an estate agent’s.
    DCLG and Kris Hopkins are right to celebrate ACV status with a certificate and communities should be proud of what they are achieving.

    • Its was friendly irony, to illustrate the realistic hurdles community pub patrons need to go through. You are spot on about the reasons why pubs run into trouble. Perhaps not every pub can be saved but if its the last pub in a village for example villagers need to be realistic about the kind of committment, both as investors and patrons, they need to keep it open.

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