Restaurants: a checklist for getting ready for Martyn's Law

Hospitality Week published a piece flagging several things UK restaurants should start thinking about before Martyn's Law takes effect. It's a trade prompt rather than official guidance, aimed at getting food-led venues to consider how the new rules might apply to them. The Act itself received Royal Assent in April 2025, and its duties are expected to begin in spring 2027, with the exact date still to be confirmed.

Many people assume Martyn's Law is only about large venues. But the count that matters is how many people could reasonably be at your premises at the same time — and that includes staff, not just diners. A busy restaurant, especially one with private rooms, a bar area or event space, can reach the 200-person standard tier threshold more easily than owners expect. Premises where 800 or more may gather fall into the enhanced tier.

Nothing is enforceable yet, so there's no need to rush or worry about penalties today. The value in articles like this is that they get operators thinking early. Working out your realistic maximum capacity, and which tier you might fall into, is a sensible first step. It helps you understand the scale of what may be expected later.

Take a quiet moment to estimate your busiest-case headcount, staff included. Note whether that puts you near or over 200. Keep an eye out for official SIA guidance and the notification process, which is not yet live. This remains a familiarise-and-prepare phase — no action is legally required at this stage.