PUB's
I. Definition of a pub 2
II. Gastro pub's 3
III. Assignment 4
A. Concept 4
B. Menu 4
C. Why 4
IV. Presentation 4
A. Organization 4
I. Definition of a pub
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ublic house, usually known as a pub, is a drinking establishment found mainly in the Great Britain, Ireland, Canada, Australia, New Zealand and other countries influenced by British cultural heritage. A pub which offers accommodation may be called an inn or hostelry. In Australia, pubs often bear the name of "Hotel", even though most of them no longer offer accommodations.
T
he 1930s the Anglo-French writer Hilaire Belloc penned the following cautionary warning: When you have lost your inns drown your empty selves, for you will have lost the last of England!
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ublic houses are culturally, socially and traditionally different from other places found elsewhere in the world such as cafés, bars, bierkellers and brewpubs. There are approximately 60,000 public houses in the United Kingdom (UK). In many places, especially in smaller villages, a pub can be the main focal point of the local community, playing a similar role to the local church in this respect.
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ubs are social places for the sale and consumption of mainly alcoholic beverages, and most public houses offer a wide range of beers, wines, spirits and alcopops. Beer served in a pub can range from pressurised "keg" beer, to "cask-conditioned" real ale beer brewed in the time-honoured fashion. The beer lends most pubs a pleasant, memorable aroma. Often the windows of the pub are of smoked or frosted glass so that the clientele are obscured from the street.
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he owner or manager (licensee) of a public house is known as the publican, and may be referred to as "guv" (short for guv'nor, or governor) in some parts of the country. Each pub generally has a crowd of regulars, people who drink there on a regular basis. The pub people visit most often is called their local. In many cases, this will be the pub nearest to their home, but some people choose their local for other reasons: proximity to work, a traditional venue for their friends, the availability of real ale, or maybe just a pool table.
Colloquialisms for the public house include boozer, the local and rub-a-dub-dub (see Cockney Rhyming Slang).
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he inhabitants of the British Isles have been drinking ale since the Bronze Age, but it was with the arrival of the Romans and the establishment of the Roman road network, that the first inns, in which the weary traveller could obtain refreshment, began to appear. By the time the Romans left, the beginnings of the modern pub had been established. They became so commonplace that in 965 King Edgar decreed that there should be no more than one alehouse per village. A traveller in the early Middle Ages could obtain overnight accommodation in monasteries, but later a demand for hostelries grew with the popularity of pilgrimages and the increase in merchants travelling the country. The Hostellers of London were granted guild status in 1446 and in 1514 the guild became the Worshipful Company of Innholders.
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raditional English ale was made solely from fermented malt. The practice of adding hops to produce beer was introduced from the Netherlands in the early 15th century. Alehouses would brew their own distinctive ale, but independent breweries began to appear in the late 17th century. By the end of the century almost all beer was brewed by commercial breweries.
The interior of a typical English pub
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he 18th century saw a huge growth in the number of drinking establishments throughout the country, primarily due to the introduction of gin. Gin was brought to England by the Dutch after the Glorious Revolution of 1688 and started to became very popular after the government created a market for grain that was unfit to be used in brewing by allowing unlicensed gin production, whilst imposing a heavy duty on all imported spirits. As thousands of gin-shops sprang up all over England, brewers fought back by increasing the number of alehouses. By 1740 the production of gin had increased to six times that of beer and because of its cheapness it became extremely popular with the poor. Of the 15,000 drinking establishments in London over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink ale than water, but the drunkenness and resultant lawlessness created by gin was seen to lead to ruination and degradation of the working classes (the distinction was illustrated by William Hogarth in his engravings Beer Street and Gin Lane). The Gin Act (1736) imposed high taxes on retailers but led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The 1751 Gin Act however was more successful. It forced distillers to sell only to licensed retailers and brought gin-shops under the jurisdiction of local magistrates.
Opening hours
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rom the middle of the 19th century restrictions began to be placed on the opening hours of licensed premises. These culminated in the Defence of the Realm Act of August 1914, which along with the introduction of rationing, and the censorship of the press also restricted the opening hours of public houses to 12noon-2.30pm and 6.30pm-9.30pm. In recent times the licensing laws have become more relaxed, with pubs allowed to open from 11am (12noon on Sundays) through to 11pm (10.30pm on Sundays). There is an ongoing debate on whether pubs should be allowed to close later in the evening. The Licencing Act 2003, due to come into force in 2005, allows for pubs to apply to the local authority for whatever opening hours it would like. Despite the criticisms that this would introduce 24-hour drinking, most publicans are not interested in a massive increase of opening hours, just possibly a few extra hours on weekend evenings. There is some evidence for this in that since 2000, pubs have been able to open for 36 hours straight, from 11am on New Year's Eve, but few if any do so. Even before the new Act comes into force, several English cities have already allowed some pubs to extend opening hours to midnight or 1am.
Licensing laws differ in Scotland, and pubs there generally have more flexible opening hours.
Pub food
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raditionally pubs in Britain were primarily drinking establishments and little emphasis was placed on the serving of food. The usual fare consisted of specialised English snack food such as pork scratchings along with crisps and peanuts. If a pub served meals they were usually fairly basic dishes such as a ploughman's lunch. Food has now become much more important as part of a pub's trade and today most pubs serve lunches and dinners (colloquially this is known as pub grub, or in Australia, counter meal or simply countery) in addition to the normal snacks consumed at the bar. Many pubs serve excellent meals which rival the best restaurants and going for a 'pub lunch' can be a real treat. Certain pubs with a focus on high-quality food have come to be known as gastropubs.
Pub signs
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n 1393 King Richard II compelled landlords to erect signs outside their premises, the legislation stated "Whosoever shall brew ale in the town with intention of selling it must hang out a sign, otherwise he shall forefeit his ale". In the past, pictures were more useful than the words for identifying the pub, as many of the patrons were illiterate. Many British pubs still have highly decorated signs hanging over their doors. These signs bear the name of the pub, both in words and in pictorial representation. If the pub's name refers to real objects or animals, then the picture will usually be a straightforward one; if the pub is named after a person of nobility, then the sign will often bear that person's coat of arms. Some pub signs are in the form of a pictorial pun or rebus. Many of the traditional pub names were originally chosen in order to provide a memorable pub sign
II. Gastro pub's
What is a Gastro Pub?
A
gastropub is a British term for a pub which specializes in high-quality food a step above the tradition pub grub. The name is derived from gastronomy. The name was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in Clerkenwell, London that placed an emphasis on the quality of food served, though this was by no means the first pub to offer good food
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astropubs have an atmosphere which is relaxed and a focus on offering a particular cuisine prepared as well as the best restaurants. Staying true to the format requires a menu that complements the assortment of beers and wines the gastropub offers.
Some describe gastropubs as the Anglo-equivalent of the French brasserie.
The Stagg Inn in Titley, Herefordshire became the first pub to win a Michelin star in 2001.
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he food could be a classic English lunch dish as:
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loughman’s lunch (also infml ploughman’s) n (BrE)
A light meal often served in pubs and usually eaten in the middle of the day. It consists of cheese (or sometimes cold cooked meat), bread and butter, salad and pickles (= a mixture of fruit and vegetables preserved in vinegar). Its name was invented in the early 1970s to suggest the sort of food traditionally eaten by people working the fields:
I’ll have a Cheddar ploughman’s, please.
III. Assignment
A. Concept
Location (Has to be in the UK)
Decorations/Decor
Menustyle describtion
Opening Hours
B. Menu
Open sandwich maker
10 dishes in Gatropub style
At least three English type classical Specialities.
Cater:
1 week menuplan for English festival, with Gastro pub food, in a Company Canteen.
C. Why
Why this particular type of GASTROPUB and this particular type of food?
IV. Presentation
Presentation Monday, November 22.
Sound and picture to illustrate the presentation.
Pictures to make your concept totally clear.
Sound could be to illustrate atmosphere by the use of recordings from a canteen or retsaurant "when in service".
A. Organization
In groups of 4 prs.
1 grp. Of Open sandwich maker
2 grp. Of caterers
PUB's, Dennis / 1