Fire Safety in Pubs and Restaurants - Complete Guide for Hospitality

Pubs and restaurants face unique fire safety challenges that go far beyond a standard commercial premises. From deep fat fryers and extraction systems to crowded Friday nights and accommodation above the bar, hospitality venues require careful attention to fire risks that could endanger staff, customers, and your livelihood.

This guide covers everything pub landlords and restaurant owners need to know about fire safety compliance in the UK hospitality sector.

Fire risk assessment for pubs and restaurants

Every pub and restaurant in the UK must have a fire risk assessment under the Regulatory Reform (Fire Safety) Order 2005. As the "responsible person" (usually the owner, landlord, or premises licence holder), you are legally required to:

• Identify fire hazards in your premises
• Determine who might be at risk
• Evaluate existing precautions and identify improvements needed
• Record your findings (mandatory for premises with 5+ employees)
• Review the assessment regularly and after significant changes

What makes hospitality premises different?

Pubs and restaurants present several fire risks not found in typical commercial premises:

High-risk cooking activities — Commercial kitchens generate significant heat, flames, and flammable vapours. Cooking oils and fats can ignite at high temperatures, and extraction systems accumulate grease that can spread fire rapidly.

Variable occupancy — A quiet Tuesday lunch differs vastly from a packed Saturday night. Your fire safety measures must cope with maximum occupancy, not average conditions.

Alcohol consumption — Customers may be less alert to fire alarms, slower to react, or more likely to take risks. Staff must be prepared to manage evacuation firmly.

Multiple areas — Front of house, kitchen, cellar, beer garden, function rooms, and potentially accommodation all have different risks and escape requirements.

Entertainment and events — Live music, quizzes, private parties, and special events can introduce additional hazards and complicate evacuation.

For comprehensive guidance on fire risk assessments, see our complete fire safety compliance guide.

Kitchen fire hazards

Commercial kitchens are the single greatest fire risk in any pub or restaurant. Understanding and controlling kitchen hazards is essential.

Cooking equipment risks

Deep fat fryers are involved in more commercial kitchen fires than any other equipment. Oil fires are particularly dangerous because:

• Cooking oil can auto-ignite at temperatures above 340C
• Water on a fat fire causes explosive flare-ups
• Fat fires spread rapidly and generate intense heat
• They produce toxic smoke that can fill a kitchen in seconds

Grills, charbroilers, and open flames create direct ignition risks. Flare-ups from dripping fat can ignite nearby combustibles or spread to extraction hoods.

Ovens and ranges accumulate grease and food debris that can ignite. Gas appliances add the risk of gas leaks.

Extraction system hazards

Kitchen extraction systems (canopy hoods and ductwork) accumulate grease over time. This grease is highly flammable and can:

• Ignite from flames or sparks reaching the canopy
• Allow fire to spread through ductwork to other parts of the building
• Re-ignite even after the initial fire is extinguished

Extraction systems must be professionally cleaned at intervals appropriate to usage:

Keep records of all extraction system cleaning. Fire risk assessors and enforcement officers will ask for evidence.

Commercial kitchen suppression systems

For kitchens with significant cooking operations, a fixed fire suppression system is strongly recommended and often required by insurers.

Wet chemical suppression systems

Wet chemical systems are specifically designed for commercial kitchen fires. They:

• Activate automatically when temperature sensors detect fire
• Discharge wet chemical agent that cools the fire and creates a foam blanket
• Cut off fuel and power to cooking appliances automatically
• Can also be activated manually via a pull station

These systems are typically installed over fryers, ranges, grills, and extraction hoods. They are the most effective protection against the types of fires that occur in commercial kitchens.

System maintenance requirements

Wet chemical suppression systems require:

• Six-monthly service by a competent technician
• Annual inspection and function test
• Immediate inspection after any discharge
• Records kept of all maintenance

The cost of installation (typically GBP 2,000-5,000 depending on kitchen size) is small compared to the cost of a kitchen fire, which can close your business for weeks or months.

Fire blankets and wet chemical extinguishers

Every commercial kitchen needs appropriate first-aid firefighting equipment.

Fire blankets

Fire blankets should be:

• Positioned near cooking equipment but not directly above fryers
• Accessible without reaching across a potential fire
• Wall-mounted in a visible location
• Checked regularly for damage or deterioration

Fire blankets are effective for small pan fires and for wrapping around a person whose clothing has caught fire. Staff must be trained in their use.

Wet chemical extinguishers

Wet chemical extinguishers (yellow label) are designed specifically for cooking oil and fat fires. They:

• Cool the burning oil below its ignition point
• Create a soapy foam layer that prevents re-ignition
• Are safe to use on electrical equipment (from 1 metre distance)

Every commercial kitchen should have at least one wet chemical extinguisher positioned near the exit from the kitchen, so staff can fight a fire without being trapped.

Other areas of your pub or restaurant need different extinguisher types. See our guide to fire extinguisher types for more information.

Cellar safety in pubs

Pub cellars present specific fire safety considerations often overlooked in fire risk assessments.

Cellar hazards

Gas cylinders — CO2 cylinders for beer dispense are not flammable, but they displace oxygen and can cause asphyxiation in a fire. Ensure cellar ventilation is adequate.

Electrical equipment — Cellar coolers, pumps, and lighting create ignition risks in a space that may not be visited frequently. Regular inspection is essential.

Storage — Cellars often become dumping grounds for cardboard, packaging, and old equipment. Keep cellars clear of combustible materials.

Escape routes — If staff work in the cellar, there must be a safe means of escape. External cellar hatches may provide an alternative exit but must be openable from inside.

Cellar fire safety checklist

• Adequate lighting and emergency lighting
• Clear access and egress routes
• Proper storage of flammable materials (cleaning chemicals, spirits)
• Regular electrical inspections
• CO2 detection and adequate ventilation
• Fire extinguisher accessible near the cellar entrance

Customer evacuation during busy periods

Evacuating a packed pub or restaurant presents challenges that require planning and practice.

Capacity management

Know your maximum occupancy figure and respect it. Your fire risk assessment should identify maximum safe occupancy based on:

• Available exit width and number
• Travel distances to exits
• Floor space per person

Door staff or management must monitor occupancy during busy periods. If you exceed safe capacity, you cannot safely evacuate in an emergency.

Evacuation procedures for hospitality

Your evacuation plan should account for:

Intoxicated customers — Some may need assistance or firm direction. Staff must be prepared to guide or physically assist customers who are slow to respond.

Multiple areas — Ensure all areas are checked during evacuation: toilets, beer gardens, function rooms, and any private or staff-only areas.

Till security — Staff should never delay evacuation to secure tills or lock up. Life safety comes first.

Assembly point — Identify a safe assembly point away from the building and exit routes. For town centre premises, this may require coordination with neighbouring businesses.

Accounting for customers — Unlike staff, you cannot easily account for all customers. Focus on confirming all areas have been searched and cleared.

Fire drills

Conduct fire drills at least twice yearly, ideally at different times:

• During quiet periods to establish the procedure
• During busier periods to test realistic evacuation

Record all drills including time taken, issues identified, and actions taken.

Beer gardens and outdoor areas

Outdoor areas create additional fire safety considerations.

Outdoor heating

Patio heaters, chimineas, and fire pits all present fire risks:

• Keep heating equipment away from combustible materials (parasols, awnings, furniture)
• Ensure gas heaters are professionally installed and maintained
• Never move portable heaters while lit
• Establish safe distances from buildings and boundaries

Outdoor cooking

BBQs and outdoor cooking equipment need the same attention as indoor kitchen equipment:

• Position away from buildings, fences, and combustible materials
• Have appropriate extinguishing equipment nearby
• Never leave unattended while lit
• Ensure complete extinguishment before closing

Evacuation from outdoor areas

Beer gardens must have clear exit routes that do not require re-entering the building. Customers in outdoor areas need to:

• Hear the fire alarm (outdoor sounders may be required)
• Have a direct route to the assembly point
• Not be funnelled back through the building

Accommodation above pubs

If you have accommodation above your pub — whether for yourself, family, staff, or paying guests — this creates a "sleeping risk" that significantly increases fire safety requirements.

Why sleeping risk matters

People asleep are:

• Slower to become aware of fire
• May be disorientated when woken
• May have consumed alcohol
• Are at greatest risk during night-time fires

The Fire Safety Order applies to the accommodation if it shares common areas or escape routes with the pub, or if the pub fire could affect the accommodation.

Enhanced requirements for sleeping accommodation

Fire detection — Smoke alarms in all escape routes and ideally in all bedrooms. Interconnected, mains-powered with battery backup. Consider a full fire alarm system linked to the pub alarm.

Means of escape — Residents must be able to escape without passing through the pub. If the only escape route is through the pub, alternative measures (fire-protected route, external escape) are required.

Fire doors — All doors to escape routes should be fire doors with self-closers. Doors between the pub and accommodation must provide appropriate fire resistance (typically FD30 or FD60).

Compartmentation — The accommodation should be separated from the pub by fire-resistant construction to prevent fire spread.

Smoke ventilation — Escape routes may need smoke ventilation or fire-engineered solutions if natural ventilation is inadequate.

Live music venues and entertainment licensing

Pubs hosting live music, DJs, or other regulated entertainment have additional fire safety considerations.

Event-specific risks

Temporary staging and equipment — Check that staging doesn't block exits or escape routes. Ensure all electrical equipment is PAT tested and cables are safely routed.

Increased occupancy — Popular events draw larger crowds. Maintain occupancy limits regardless of demand.

Reduced visibility — Dim lighting for atmosphere can obscure exit signs and make evacuation harder. Emergency lighting must be adequate.

Noise levels — The fire alarm must be audible above music and crowd noise. Consider visual alarm indicators (beacons) in entertainment areas.

Licensing conditions

Your premises licence may include fire safety conditions. These are legally enforceable and breach can result in licence review. Common conditions include:

• Maximum occupancy figures
• Requirements for door staff
• Restrictions on pyrotechnics or special effects
• Specific fire safety measures for events

Review your licence conditions and ensure all staff understand them.

Staff training for hospitality

Fire safety training is essential for all pub and restaurant staff. The Fire Safety Order requires that employees receive adequate training appropriate to their role.

Training requirements

All staff should know:

• How to raise the alarm
• What to do when the alarm sounds
• Location and use of fire exits
• Location of fire extinguishers and how to use them safely
• Evacuation procedures specific to your premises

Kitchen staff additionally need:

• Specific training on kitchen fire hazards
• Use of fire blankets and wet chemical extinguishers
• Operation of suppression system manual release (if fitted)
• Procedures for fat fires and extraction system fires

Managers and supervisors need:

• Full understanding of the fire risk assessment
• Authority and training to manage evacuation
• Knowledge of systems isolation (gas, electricity)
• Liaison procedures with fire service

Training frequency

• Induction training — Before new staff work unsupervised
• Refresher training — At least annually for all staff
• Additional training — When procedures change, after incidents, or when staff move to different roles

Keep records of all training including dates, content, and attendees.

Fire safety equipment maintenance

All fire safety equipment requires regular testing and maintenance. Create a schedule and assign responsibility.

Testing schedule

Record keeping

Maintain a fire safety log book recording:

• All tests carried out and results
• Any defects found and actions taken
• Servicing and maintenance visits
• Fire drills and outcomes
• Training sessions
• Any fires, false alarms, or near misses

This log demonstrates compliance and provides evidence if challenged by enforcement officers or insurers.

Check your fire safety status

Use our Fire Safety Checker to assess whether your pub or restaurant meets basic fire safety requirements, or identify areas needing attention.

Frequently asked questions

Next steps

Review your current fire safety arrangements:

1. Check your fire risk assessment — Is it current and specific to your premises? Does it cover all areas including kitchen, cellar, beer garden, and any accommodation?

2. Inspect your kitchen fire safety — Do you have appropriate suppression systems, extinguishers, and fire blankets? When was your extraction system last cleaned?

3. Test your evacuation procedures — Can you evacuate all areas quickly and safely during maximum occupancy? When did you last conduct a fire drill?

4. Review staff training — Has everyone received fire safety training? Do kitchen staff know how to respond to fat fires?

5. Check your equipment — Is all fire safety equipment tested and serviced according to schedule?

For more detailed guidance on fire risk assessments, visit our complete fire safety compliance guide.

Related articles:

• What is a fire risk assessment?
• Fire extinguisher types explained
• Evacuation strategies
• Fire safety training requirements

Useful tools:

• Fire Safety Checker
• Responsibility Checker

This article provides general guidance on fire safety for pubs and restaurants in the UK. It is not legal advice. Fire safety requirements vary based on specific premises characteristics, local authority requirements, and licensing conditions. Always consult with a qualified fire risk assessor for advice specific to your premises.