BRIGHTON and Hove is “maxed out” for pubs and clubs and new venues should only be issued licences in exceptional circumstances.

Conservative Steve Bell has called on council officers to take a tougher line with applicants after the number of successful licence applications rose by more than 50 per cent in 12 months.

Councillor Bell also called for more inspections after a high proportion of venues selling to under-age customers was uncovered in two operations in 2016.

The licensing committee member said it was time the city focused on becoming a destination for foodies rather than stag and hen parties.

Brighton and Hove Food and Drink Festival’s Nick Mosley said the city’s food scene was booming as licence applications for restaurants doubled in 12 months.

Several big openings are planned including Etch by Masterchef’s Steven Edwards, Michelin-starred Matt Gillan’s Pike and Pine and Flank’s Tom Griffiths’ new venture Pascere.

The city council received 75 licence applications in 2016 – almost a quarter more than in 2015 and more than 40 per cent than 2014.

Of the 72 processed within the year, 65 were granted with just five applications refused.

Officers granted 54 per cent more applications in 2016 than in 2015 with the city home to 1,340 licensed venues and 34 clubs.

The biggest proportion of licence requests were for restaurants, with 21 applications in 2016 compared with ten in 2015.

Sixteen premises were subjected to test purchases with six caught selling alcohol to under-age customers.

Cllr Bell said some communities were being terrorised with 22 applications last year in the Cumulative Impact Zone and 17 in special stress areas.

He added: “Most crime and antisocial behaviour problems in the city are linked to alcohol so we should not be handing out alcohol licences willy nilly.

“As a city we have maxed out.

“I am all in favour of free enterprise but we can’t keep adding more and more drinking establishments in the city.”

Mr Mosley said: “There’s definitely a gathering momentum behind the city’s food scene.

“It’s a very exciting time.

“The rise of the restaurant scene doesn’t mean that every new business is good or going to last.

“The challenge for any new opening is not only finding their own niche in offering, customer demographic and price-point but also ensuring that they have the perfect mix of great food, a creative and consistent kitchen, quality front of house service and back office business skills.”