Public House

A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was used to differentiate private houses from those which were, quite literally, open to the public as "alehouses", " taverns" and " inns". By Georgian times, the term had become common parlance, although taverns, as a distinct establishment, had largely ceased to exist by the beginning of the 19th century. Today, there is no strict definition, but CAMRA states a pub has four characteristics:GLA Economics, Closing time: London's public houses, 2017
# is open to the public without membership or residency
# serves draught beer or cider without requiring food be consumed
# has at least one indoor area not laid out for meals
# allows drinks to be bought at a bar (i.e., not only table service)

The history of pubs can be traced to Roman taverns in Britain, and through Anglo-Saxon alehouses, but it was not until the early 19th century that pubs, as they are today, first began to appear. The model also became popular in countries and regions of British influence, where pubs are often still considered to be an important aspect of their culture. In many places, especially in villages, pubs are the focal point of local communities. In his 17th-century diary, Samuel Pepys described the pub as "the heart of England".

Although the drinks traditionally served include draught beer and cider, most also sell wine, spirits, tea, coffee, and soft drinks. Many pubs offer meals and snacks, and so-called gastro-pubs serve food in a manner akin to a restaurant.

A licence is required to operate a pub and the licensee is known as the landlord or landlady, or the publican. Often colloquially referred to as their "local" by regular customers, pubs are typically chosen for their proximity to home or work, good food, social atmosphere, the presence of friends and acquaintances, and the availability of pub games such as darts or snooker. Pubs often screen sporting events, such as rugby and football. The pub quiz was established in the UK in the 1970s.

History

Origins

Ale was a native British drink before the arrival of the Roman Empire in the 1st century, but it was with the construction of the Roman road network that the first pubs, called '' tabernae'', began to appear. The word survives in Modern English as "tavern."

After the departure of Roman authority in the 5th century and the fall of the Romano-British kingdoms, the Anglo-Saxons established alehouses that may have grown out of domestic dwellings, first attested in the 10th century. These alehouses quickly evolved into meeting houses for folk to socially congregate, gossip and arrange mutual help within their communities. The Wantage law code of Æthelred the Unready proscribes fines for breaching the peace at meetings held in alehouses.

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 travel. The Hostellers of London were granted guild status in 1446 and in 1514 the guild became the Worshipful Company of Innholders. A survey in 1577 of drinking establishment in England and Wales for taxation purposes recorded 14,202 alehouses, 1,631 inns, and 329 taverns, representing one pub for every 187 people.

Inns

Inns are buildings where travellers can seek lodging and, usually, food and drink. They are typically located in the country or along a highway. In Europe, they possibly first sprang up when the Romans built a system of roads two millennia ago. Some inns in Europe are several centuries old. In addition to providing for the needs of travellers, inns traditionally acted as community gathering places.

In Europe, it is the provision of accommodation, if anything, that now distinguishes inns from taverns, alehouses and pubs. The latter tend to provide alcohol (and, in the UK, soft drinks and often food), but less commonly accommodation. Inns tend to be older and grander establishments: historically they provided not only food and lodging, but also stabling and fodder for the traveller's horse(s) and on some roads fresh horses for the mail coach.

Famous London inns include The George, Southwark and The Tabard. There is, however, no longer a formal distinction between an inn and other kinds of establishment. Many pubs use "Inn" in their name, either because they are long established former coaching inns, or to summon up a particular kind of image, or in many cases simply as a pun on the word "in", as in "The Welcome Inn", the name of many pubs in Scotland.

The original services of an inn are now also available at other establishments, such as hotels, lodges, and motels, which focus more on lodging customers than on other services, although they usually provide meals; pubs, which are primarily alcohol-serving establishments; and restaurants and taverns, which serve food and drink. In North America, the lodging aspect of the word "inn" lives on in hotel brand names like Holiday Inn, and in some state laws that refer to lodging operators as innkeepers.

The Inns of Court and Inns of Chancery in London started as ordinary inns where barristers met to do business, but became institutions of the legal profession in England and Wales.

Advent of the modern pub

It was not until the 19th century that pubs as we know them today first began to appear. Before this time alehouses were largely indistinguishable from private houses and the poor standard of rural roads meant that, away from the larger towns, the only beer available was often that which had been brewed by the publican himself. With the arrival of the Industrial Revolution, many areas of the United Kingdom were transformed by a surge in industrial activity and rapid population growth. There was huge demand for beer and for venues where the public could engage in social interaction, but there was also intense competition for customers.

Gin houses and palaces were becoming increasingly popular, while the Beerhouse Act of 1830 resulted in a proliferation of beerhouses. By the mid-19th century pubs were being widely purpose-built, allowing their owners to incorporate architectural features which distinguished them from private houses and made them stand out from the competition. Many existing public houses were also redeveloped at this time, borrowing features from other building types and gradually developing the characteristics which go to make pubs the instantly recognisable institutions that exist today. In particular, and contrary to the intentions of the Beerhouse Act, many drew inspiration from the gin houses and palaces.

Bar counters had been an early adoption, but ornate mirrors, etched glass, polished brass fittings and lavishly tiled surfaces were all features that had first made their appearance in gin houses. Innovations such as the introduction of hand pumps (or beer engines) allowed a greater number of people to be served in less time, while technological advances in the brewing industry and improved transportation links made it possible for breweries to deliver their products far away from where they were produced.

Tied house system

The latter half of the 19th century saw increased competition within the brewing industry and, in an attempt to secure markets for their own products, breweries began rapidly buying local pubs and directly employing publicans to run them. Although some tied houses had existed in larger British towns since the 17th century, this represented a fundamental shift in the way that many pubs were operated and the period is now widely regarded as the birth of the tied house system.

Decreasing numbers of free houses and difficulties in obtaining new licences meant a continual expansion of their tied estates was the only feasible way for breweries to generate new trade. By the end of the century more than 90 percent of public houses in England were owned by breweries and the only practical way brewers could now grow their tied estates was to turn on each other. Buy-outs and amalgamations became commonplace and by the end of the 1980s there were only six large brewers left in the UK, collectively known as the Big Six; Allied, Bass, Courage, Grand Metropolitan, Scottish & Newcastle and Whitbread.

In an attempt to increase the number of free houses, by forcing the big breweries to sell their tied houses, the Government introduced The Beer Orders in 1989. The result, however, was that the Big Six melted away into other sectors; selling their brewing assets and spinning off their tied houses, largely into the hands of branded pub chains, called pubcos. As these were not brewers, they were not governed by the Beer Orders and tens of thousands of pubs remain tied, much in the same way that they had been previously. In reality, government interference did very little to improve Britain's tied house system and all its large breweries are now in the hands of foreign or multi-national companies.

Licensing laws

There was regulation of public drinking spaces in England from at least the 15th century. In 1496, under, Henry VII, an act was passed, "against vagabonds and beggers" (11 Hen. VII c2), that included a clause empowering two justices of the peace, "to rejecte and put awey comen ale-selling in tounes and places where they shall think convenyent, and to take suertie of the keepers of ale-houses in their gode behavyng by the discrecion of the seid justices, and in the same to be avysed and aggreed at the tyme of their sessions."

The Beerhouse Act of 1830 is widely considered to be a milestone in the history of public houses. Gin was popularised in England in the late 17th century, largely because it provided an alternative to French brandy at a time of political and religious conflict between Britain and France. Because of its cheapness, gin became popular with the poor, eventually leading to a period of drunkenness and lawlessness, known as the Gin Craze.

In the early 19th century, encouraged by a reduction of duties, gin consumption again began to rise and gin houses and gin palaces (an evolution of gin shops) began to spread from London to most towns and cities in Britain. Alarmed at the prospect of a return to the Gin Craze, the government attempted to counter the threat, and encourage the consumption of a more wholesome beverage, by introducing the Beerhouse Act of 1830. The Act introduced a new lower, and largely deregulated, tier of premises called "the beerhouse".

Under the act any householder, upon payment of two guineas (roughly equal in value to £ today), was permitted to brew and sell beer or cider in their own home. Beerhouses were not allowed to open on Sundays, or sell spirits and fortified wines; and any beerhouse discovered to be breaking these rules was closed down and the owner heavily fined.

Within eight years 46,000 new beerhouses opened and, because operating costs were so low, huge profits were often made. The combination of increasing competition and high profits eventually led to what has been described as a golden age of pub building when many landlords extended or redeveloped their properties, adopting many of the recognisable features which still exist today.

Attempts to check the growth were made from 1869 onwards, by introducing magisterial control and new licensing laws, aimed at making it harder to obtain a licence and controlling drunkenness, prostitution and undesirable conduct on licensed premises.

In the United Kingdom, restrictions were tightened considerably following the advent of the First World War. The Defence of the Realm Act, along with introducing rationing and censorship of the press, restricted pubs' opening hours to 12 noon–2:30 pm and 6:30 pm–9:30 pm. Opening for the full licensed hours was compulsory, and closing time was equally firmly enforced by the police. There was also a special case established under the State Management Scheme where the brewery and licensed premises were bought and run by the state, most notably in Carlisle.

Lock-in

A "lock-in" is when a pub owner allows patrons to continue drinking in the pub after the legal closing time, on the theory that once the doors are locked, it becomes a private party rather than a pub. Patrons may put money behind the bar before official closing time, and redeem their drinks during the lock-in so no drinks are technically sold after closing time. The origin of the British lock-in was a reaction to 1915 changes in the licensing laws in England and Wales, which curtailed opening hours to stop factory workers from turning up drunk and harming the war effort. From then until the start of the 21st century, UK licensing laws changed very little, retaining these comparatively early closing times. The tradition of the lock-in therefore remained.

Since the implementation of the Licensing Act 2003, premises in England and Wales may apply to extend their opening hours beyond 11 pm, allowing round-the-clock drinking and removing much of the need for lock-ins. Since the smoking ban, some establishments operated a lock-in during which the remaining patrons could smoke without repercussions but, unlike drinking lock-ins, allowing smoking in a pub was still a prosecutable offence.

Smoking bans

Concerns about the effects of cigarette smoke inhalation first surfaced in the 1950s and ultimately led many countries to ban or restrict smoking in specific settings, such as pubs and restaurants. Early in 2004, the Republic of Ireland became the first country in the world to ban smoking in all enclosed public areas. Scotland was the first UK nation to introduce a ban on indoor smoking in March 2006, followed by the rest of the UK in 2007. Australia introduced a similar ban in 2006 and now has some of the world's toughest anti-smoking laws, with some territories having also banned smoking in outside public areas.

Some publicans raised concerns, prior to the implementation of restrictions, that a smoking ban would have a negative impact on sales. The impact of the ban was mixed with some pubs suffering declining sales, and others seeing an increase, particularly in food sales.

Architecture

Saloon or lounge

By the end of the 18th century a new room in the pub was established: the saloon. Beer establishments had always provided entertainment of some sort—singing, gaming or sport. Balls Pond Road in Islington was named after an establishment run by a Mr. Ball that had a duck pond at the rear, where drinkers could, for a fee, go out and take a potshot at the ducks. More common, however, was a card room or a billiard room. The saloon was a room where, for an admission fee or a higher price of drinks, singing, dancing, drama, or comedy was performed and drinks would be served at the table. From this came the popular music hall form of entertainment—a show consisting of a variety of acts.

A most famous London saloon was the Grecian Saloon in The Eagle, City Road, a pub which was referenced by name in the 18th century nursery rhyme: "Up and down the City Road / In and out The Eagle / That's the way the money goes / Pop goes the weasel." This meant that the customer had spent all his money at The Eagle, and needed to pawn his "weasel" to get some more.David Kemp (1992
The pleasures and treasures of Britain: a discerning traveller's companion
p.158. Dundurn Press Ltd., 1992 The meaning of the "weasel" is unclear but the two most likely definitions are: a flat iron used for finishing clothing; or rhyming slang for a coat (''weasel and stoat'').

A few pubs have stage performances such as serious drama, stand-up comedy, musical bands, cabaret or striptease; however, juke boxes, karaoke and other forms of pre-recorded music have otherwise replaced the musical tradition of a piano or guitar and singing.

Public bar

The public bar, or tap room, was where the working class were expected to congregate and drink. It had unfurnished floorboards, sometimes covered with sawdust to absorb the spitting and spillages (known as "spit and sawdust"), bare bench seats and stools. Drinks were generally lower quality beers and liquors. Public bars were seen as exclusive areas for only men; strictly enforced social etiquettes barred women from entering public bars (some pubs did not lift this rule until the 1980s). In the Manchester area the public bar was known as the "vault", other rooms being the lounge and snug as usual elsewhere. The vault was a men's only bar, meant for working men in their dirty working clothes.

This style was in marked contrast to the adjacent saloon or lounge bar which, by the early 20th century, was where male or accompanied female middle-class drinkers would drink. It had carpeted floors, upholstered seats, and a wider selection of better quality drinks that cost a penny or two more than those served in the public bar.

By the mid 20th century, the standard of the public bar had generally improved. Pub patrons only had to choose between economy and exclusivity (or youth and age: a jukebox or dartboard). By the 1970s, divisions between saloons and public bars were being phased out, usually by the removal of the dividing wall or partition. While the names of saloon and public bar may still be seen on the doors of pubs, the prices (and often the standard of furnishings and decoration) are the same throughout the premises. Most present day pubs now comprise one large room, although with the advent of gastropubs, some establishments have returned to maintaining distinct rooms or areas.

Snug

The "snug" was a small private room or area which typically had access to the bar and a frosted glass window, set above head height. A higher price was paid for beer in the snug and nobody could look in and see the drinkers. It was not only the wealthy visitors who would use these rooms. The snug was for patrons who preferred not to be seen in the public bar. Ladies would often enjoy a private drink in the snug in a time when it was frowned upon for women to be in a pub. The local police officer might nip in for a quiet pint, the parish priest for his evening whisky, or lovers for a rendezvous.

Campaign for Real Ale (CAMRA) have surveyed the 50,000 pubs in Britain and they believe that there are very few pubs that still have classic snugs. These are on a historic interiors list in order that they can be preserved.Derbyshire – Spondon, Malt Shovel
, Heritagepubs, CAMRA. Retrieved 27 August 2014.

Counter

The pub took the concept of the bar counter to serve the beer from gin palaces in the 18th century. Until that time beer establishments used to bring the beer out to the table or benches, as remains the practice in (for example) beer gardens and some other drinking establishments in Germany. A bar might be provided for the manager or publican to do paperwork while keeping an eye on his or her customers, and the term "bar" applied to the publican's office where one was built, but beer would be tapped directly from a cask or barrel sat on a table, or kept in a separate taproom and brought out in jugs.

When purpose built Victorian pubs were built after the Beerhouse Act 1830, the main room was the public room with a large serving bar copied from the gin houses, the idea being to serve the maximum number of people in the shortest possible time. The other, more private, rooms had no serving bar—they had the beer brought to them from the public bar. There are a number of pubs in the Midlands or the North which still retain this set up, though these days the beer is fetched by the customer themself from the taproom or public bar. One of these is The Vine, known locally as The Bull and Bladder, in Brierley Hill near Birmingham, another the Cock at Broom, Bedfordshire a series of small rooms served drinks and food by waiting staff. By the early 1970s there was a tendency to change to one large drinking room as breweries were eager to invest in interior design and theming.

Isambard Kingdom Brunel, the British engineer and railway builder, introduced the idea of a circular bar into the Swindon station pub in order that customers were served quickly and did not delay his trains. These island bars became popular as they also allowed staff to serve customers in several different rooms surrounding the bar.

Beer engine

A "beer engine" is a device for pumping beer, originally manually operated and typically used to dispense beer from a cask or container in a pub's basement or cellar.

The first beer pump known in England is believed to have been invented by John Lofting (born Netherlands 1659-d. Great Marlow Buckinghamshire 1742) an inventor, manufacturer and merchant of London.

The London Gazette of 17 March 1691 published a patent in favour of John Lofting for a fire engine, but remarked upon and recommended another invention of his, for a beer pump:

"Whereas their Majesties have been Graciously Pleased to grant Letters patent to John Lofting of London Merchant for a New Invented Engine for Extinguishing Fires which said Engine have found every great encouragement. The said Patentee hath also projected a Very Useful Engine for starting of beer and other liquors which will deliver from 20 to 30 barrels an hour which are completely fixed with Brass Joints and Screws at Reasonable Rates. Any Person that hath occasion for the said Engines may apply themselves to the Patentee at his house near St Thomas Apostle London or to Mr. Nicholas Wall at the Workshoppe near Saddlers Wells at Islington or to Mr. William Tillcar, Turner, his agent at his house in Woodtree next door to the Sun Tavern London."

"Their Majesties" referred to were William and Mary, who had recently arrived from the Netherlands and had been appointed joint monarchs.

A further engine was invented in the late eighteenth century by the locksmith and hydraulic engineer Joseph Bramah (1748–1814).

Strictly the term refers to the pump itself, which is normally manually operated, though electrically powered and gas powered pumps are occasionally used. When manually powered, the term "handpump" is often used to refer to both the pump and the associated handle.

Companies

After the development of the large London Porter breweries in the 18th century, the trend grew for pubs to become tied houses which could only sell beer from one brewery (a pub not tied in this way was called a Free house). The usual arrangement for a tied house was that the pub was owned by the brewery but rented out to a private individual (landlord) who ran it as a separate business (even though contracted to buy the beer from the brewery). Another very common arrangement was (and is) for the landlord to own the premises (whether freehold or leasehold) independently of the brewer, but then to take a mortgage loan from a brewery, either to finance the purchase of the pub initially, or to refurbish it, and be required as a term of the loan to observe the solus tie.

A trend in the late 20th century was for breweries to run their pubs directly, using managers rather than tenants. Most such breweries, such as the regional brewery Shepherd Neame in Kent and Young's and Fuller's in London, control hundreds of pubs in a particular region of the UK, while a few, such as Greene King, are spread nationally. The landlord of a tied pub may be an employee of the brewery—in which case he/she would be a manager of a managed house—or a self-employed tenant who has entered into a lease agreement with a brewery, a condition of which is the legal obligation (trade tie) only to purchase that brewery's beer. The beer selection is mainly limited to beers brewed by that particular company. The Beer Orders, passed in 1989, were aimed at getting tied houses to offer at least one alternative beer, known as a guest beer, from another brewery. This law has now been repealed but while in force it dramatically altered the industry. Some pubs still offer a regularly changing selection of guest beers.

Organisations such as Wetherspoons, Punch Taverns and O'Neill's were formed in the UK in the wake of the Beer Orders. A PubCo is a company involved in the retailing but not the manufacture of beverages, while a Pub chain may be run either by a PubCo or by a brewery. In 2016 a number of the largest PubCo's were regulated and tied tenants in England and Wales got new statutory rights to go free of tie or to have disputes heard by the Pubs Code Adjudicator.

Pubs within a chain will usually have items in common, such as fittings, promotions, ambience and range of food and drink on offer. A pub chain will position itself in the marketplace for a target audience. One company may run several pub chains aimed at different segments of the market. Pubs for use in a chain are bought and sold in large units, often from regional breweries which are then closed down. Newly acquired pubs are often renamed by the new owners, and many people resent the loss of traditional names, especially if their favourite regional beer disappears at the same time.

In 2009 about half of Britain's pubs were owned by large pub companies.

Brewery tap

A brewery tap is the nearest outlet for a brewery's beers. It is usually a room or bar in the brewery itself, although the name may be applied to the nearest pub.

Types

A pub has no strict definition, but CAMRA states that a pub has four characteristics:
#Open to the public without membership / residency
#Serve draught beer or cider without requiring food be consumed
#Have at least one indoor area not laid out for meals
#Allow drinks to be bought at a bar (i.e. not only table service)
Together these characteristics differentiate pubs from restaurants and hotel bars, although some pubs also serve as restaurants or hotels.

Gastropub

A gastropub is a hybrid pub and restaurant, notable for serving good quality beer, wine and food. The name is a portmanteau" and "public house", and was coined in 1991 when David Eyre and Mike Belben took over The Eagle pub in Clerkenwell, London. The concept of a restaurant in a pub reinvigorated both pub culture and British dining,
though has occasionally attracted criticism for potentially removing the character of traditional pubs.

In 2011, ''The Good Food Guide'' suggested that the term has become irrelevant such is its commonality these days.

Country pub

A "country pub" is simply a rural drinking establishment, though the term has acquired a romantic image typically of thatched roofs and whitewashed stone walls. As with urban pubs, the country pub can function as a social and recreational centre, providing opportunities for people to meet, exchange news, and cooperate on local charitable events. However, that culture of functioning as a social centre for a village and rural community started to diminish in the later part of the 20th century as many country pubs either closed down, or were converted to restaurants or gastropubs. Those country pubs located on main routes may once have been coaching inns, providing accommodation or refreshment for travellers before the advent of motorised transport.

Roadhouse

The term roadhouse was originally applied to a coaching inn, but with the advent of popular travel by motor car in the 1920s and 1930s in the United Kingdom, a new type of roadhouse emerged, often located on the newly constructed arterial roads and bypasses. They were large establishments offering meals and refreshment and accommodation to motorists and parties travelling by charabanc. The largest roadhouses boasted facilities such as tennis courts and swimming pools. Their popularity ended with the outbreak of the Second World War when recreational road travel became impossible, and the advent of post-war drunk driving legislation prevented their full recovery. Many of these establishments are now operated as pub restaurants or fast food outlets.

Theme pub

A theme pub is a pub which aligns itself to a specific culture, style or activity; often with the intention of attracting a niche clientele. Many are decorated and furnished accordingly, with the theme sometimes dictating the style of food or drink on offer too. Examples of theme pubs include sports bars, rock pubs, biker bars, Goth pubs, strip clubs, karaoke bars and Irish pubs.

Micropubs

In Britain, a micropub is a very small, modern, one-room pub founded on principles set up by Martyn Hillier, the creator of the first micropub, The Butchers Arms in Herne, Kent in 2005. Micropubs are "based upon good ale and lively banter", commonly with a strong focus on local cask ale. It became easier to start a small pub after the passing of the 2003 Licensing Act, which became effective in 2005.

Other

A "nolo" or "no lo" pub serves only non-alcoholic and low-alcoholic beverages. A temperance bar serves no alcohol at all.

Signs

In 1393, King Richard II of England 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 forfeit his ale." This law was to make alehouses easily visible to passing inspectors, borough ale tasters, who would decide the quality of the ale they provided. William Shakespeare's father, John Shakespeare, was one such inspector.

Another important factor was that during the Middle Ages a large proportion of the population were illiteracy, illiterate and so pictures on a sign were more useful than words as a means of identifying a public house. For this reason there was often no reason to write the establishment's name on the sign and inns opened without a formal written name, the name being derived later from the illustration on the pub's sign.

The earliest signs were often not painted but consisted, for example, of paraphernalia connected with the brewing process such as bunches of hops or brewing implements, which were suspended above the door of the pub. In some cases local nicknames, farming terms and puns were used. Local events were often commemorated in pub signs. Simple natural or religious symbols such as "The Sun", "The Star" and "The Cross" were incorporated into pub signs, sometimes being adapted to incorporate elements of the heraldry (e.g., the coat of arms) of the local lords who owned the lands upon which the pub stood. Some pubs have Latin inscriptions.

Other subjects that lent themselves to visual depiction included the name of battles (e.g. Battle of Trafalgar, Trafalgar), explorers, local notables, discoveries, sporting heroes and members of the British Royal Family, royal family. Some pub signs are in the form of a pictorial pun or rebus. For example, a pub in Crowborough, East Sussex called ''The Crow and Gate'' had for some years an image of a crow with gates as wings. A ''British Pathe News'' film of 1956 shows artist Michael Farrar-Bell at work producing inn signs.

Most British pubs still have decorated signs hanging over their doors, and these retain their original function of enabling the identification of the pub. Today's pub signs almost always bear the name of the pub, both in words and in pictorial representation. The more remote country pubs often have stand-alone signs directing potential customers to their door.

Names

Pub names are used to identify and differentiate each pub. Modern names are sometimes a marketing ploy or attempt to create "brand awareness", frequently using a comic theme thought to be memorable, ''Slug and Lettuce'' for a pub chain being an example. Interesting origins are not confined to old or traditional names, however. Names and their origins can be broken up into a relatively small number of categories.

As many pubs are centuries old, many of their early customers were unable to read, and pictorial signs could be readily recognised when lettering and words could not be read.

Pubs often have traditional names. A common name is the "Marquis of Granby". These pubs were named after John Manners, Marquess of Granby, who was the son of John Manners, 3rd Duke of Rutland and a general in the 18th-century British Army. He showed a great concern for the welfare of his men, and on their retirement, provided funds for many of them to establish taverns, which were subsequently named after him. All pubs granted their licence in 1780 were called the Royal George, after King George III, and the twentieth anniversary of his coronation.

Some names for pubs that seem absurd or whimsical have come from corruptions of old slogans or phrases, such as "The Bag o'Nails" (Bacchanals), "The Goat and Compasses" (God Encompasseth Us), "The Cat and the Fiddle" (''Chaton Fidèle'': Faithful Kitten) and "The Bull and Bush", which purportedly celebrates the victory of Henry VIII of England, Henry VIII at "Boulogne Bouche" or Boulogne-sur-Mer Harbour.

Entertainment

Traditional games are played in pubs, ranging from the well-known darts, skittles (sport), skittles, dominoes, card games, cards and bar billiards, to the more obscure Aunt Sally, nine men's morris and ringing the bull. In the UK betting is legally limited to certain games such as cribbage or dominoes, played for small stakes. In recent decades the game of Blackball (pool), pool (both the British and American versions) has increased in popularity as well as other table based games such as snooker or table football becoming common.

Increasingly, more modern games such as video games and slot machines are provided. Pubs hold special events, from tournaments of the aforementioned games to karaoke nights to pub quizzes. Some play pop music and hip-hop (dance bar), or show association football, football and rugby union on big screen televisions (sports bar). Shove ha'penny and Bat and trap were also popular in pubs south of London.

Some pubs in the UK also have football teams composed of regular customers. Many of these teams are in leagues that play matches on Sundays, hence the term "Sunday League Football". Bowls, Bowling is found in association with pubs in some parts of the country and the local team will play matches against teams invited from elsewhere on the pub's bowling green.

Pubs may be venues for pub songs and live music. During the 1970s pubs provided an outlet for a number of bands, such as Kilburn and the High Roads, Dr. Feelgood (band), Dr. Feelgood and The Kursaal Flyers, who formed a musical genre called Pub rock (United Kingdom), Pub rock that was a precursor to Punk music.

Food

Some pubs have a long tradition of serving food, dating back to their historic usage as inns and hotels where travellers would stay.

Many pubs were drinking establishments, and little emphasis was placed on the serving of food, other than sandwiches and "snack food, bar snacks", such as pork scratchings, pickled eggs, salted Potato chip, crisps and peanuts which helped to increase beer sales. In South East England (especially London) it was common until recent times for vendors of cockle (bivalve), cockles, whelks, mussels, and other shellfish to sell them during the evening and at closing time. Many mobile shellfish stalls would set up near pubs, a practice that continues in London's East End. Otherwise, pickled cockles and mussels may be offered by the pub in jars or packets.

In the 1950s some British pubs would offer "a pie and a pint", with hot individual steak and ale pies made easily on the premises by the proprietor's wife during the lunchtime opening hours. The ploughman's lunch became popular in the late 1960s, as did the convenient "chicken in a basket", a portion of roast chicken with chips, served on a napkin in a wicker basket.

Family chain pubs which served food in the evenings gained popularity in the 1970s, and included Berni Inn and Beefeater (restaurant), Beefeater.

Quality dropped but variety increased with the introduction of microwave ovens and freezer food. "Pub grub" expanded to include British food items such as Meat pie, steak and ale pie, shepherd's pie, fish and chips, bangers and mash, Sunday roast, ploughman's lunch, chicken tikka masala, and Pasty, pasties. In addition, dishes such as Hamburger, burgers, Buffalo wing, chicken wings, lasagne and chilli con carne are often served. Some pubs offer elaborate hot and cold snacks free to customers at Sunday lunchtimes, to prevent them getting hungry and leaving for their lunch at home.

Since the 1990s food has become a more important part of a pub's trade, and today most pubs serve lunches and dinners at the table in addition to (or instead of) snacks consumed at the bar. They may have a separate dining room. Some pubs serve meals to a higher standard, to match good restaurant standards; these are sometimes termed gastropubs.

Listed

CAMRA maintains a "National Inventory" of historical notability and of architecturally and decoratively notable pubs. The National Trust for Places of Historic Interest or Natural Beauty, National Trust owns thirty-six public houses of historic interest including the The George Inn, Southwark, George Inn, Southwark, London and Crown Liquor Saloon, The Crown Liquor Saloon, Belfast, Northern Ireland.Evans, Jeff (2004) ''The Book of Beer Knowledge: essential wisdom for the discerning drinker''. St Albans: CAMRA Books

Records