£142.97 if smaller than 400 sq m. If it's a small place with just the telly or radio on it's less.
https://pplprs.co.uk/wp-content/uplo...l-PPLPP210.pdf
https://pplprs.co.uk/business/pubs-bars/
£142.97 if smaller than 400 sq m. If it's a small place with just the telly or radio on it's less.
https://pplprs.co.uk/wp-content/uplo...l-PPLPP210.pdf
https://pplprs.co.uk/business/pubs-bars/
I agree with you but not in London and I'm getting increasingly disillusioned with Marston despite their pubs generally being reasonably priced. Any pub charging over double.the prices in a JDW is worth avoiding. Happily it generally doesn't happen outside London and other parts of the South.
The Eagle is regarded as being London's first gastropub in the conventional sense (1991), and is in fact widely considered as being the first in the country. I went to The Roebuck Inn in 1989 and the food was very high end, even by today's standards but is rejected by pendants as being a gastropub as the eatery was a restaurant with a different name - Poppie's at that time - in an extension to the pub, rather than eating at table; no idea what it's like today.
Last edited by Tris39; 09-07-2019 at 16:13.
Restaurants attached to pubs are nothing new, with one of the most significant examples being the Waterside Inn in Bray, which Michel and Albert Roux took over in 1972 with the aim of introducing French gastronomie. I visited it in the late 1970s when it was still just about a pub and certainly possible just to have a pint despite the growing reputation of the restaurant. Sadly by the time it had picked up a Michelin Star or two they gave up any pretence of pub and it became just a restaurant. Various other chefs have followed this course. I think the (slightly tenuous) distinction that the Eagle successfully seized on was the serving of posh food in the pub itself. Since then of course the 'Gastropub' has acquired a style of its own, instantly recognisable when you step in the door.
On leaving the bar, I felt a strong blow to the back of my head. Turning round, I discovered it was the pavement
My take on it is that a gastropub has that uniquely British system of ordering food at the counter then waiting for it to be delivered to your table*. Agreed that happens in most pubs but the gastro- tag suggests the food quality crosses a blurred line of fanciness. Also agreed that the setup becomes pointless when all the tables are reserved for diners and you are still made to order everything at the counter. You pay restaurant prices but don't get restaurant service.
A restaurant has full food and drinks service throughout the meal. Many places which style themselves gastopubs are in fact restaurants.
*I'm sure most overseas visitors find the whole thing weird. As must bar staff overseas when a Brit walks up to the counter clutching a menu and starts reading it to them.