In February’s Opening Times column I commented on the increasing rarity of finding a cosy, traditional pub offering a welcome to all comers that was ticking over nicely. However, they are still out there and it is very gratifying to find yourself in a pub where that kind of atmosphere prevails, as I did on two occasions over the past weekend. One of the keys to this is getting the balance right between food and wet trade. In most locations, a pub that serves no food at all will limit its appeal purely to locals and regulars, but one that is wall-to-wall diners will be devoid of any pub character.
Tuesday 5 February 2008
Bastions of tradition
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