Tuesday, September 20, 2011

No. 89 The Greyhound

Visited on 15/9/11. Heading into the centre of Saughall village we soon reached ‘the Greyhound’, a pub with a depressingly familiar recent history – landlord builds a healthy business and is rewarded by the PubCo ‘upping the rent’ to a ridiculous level – landlord then packs it in. The new proprietors clearly have a different business model in mind. An ace old pub has in effect become a restaurant. From can o’ peas to canapés. Drinkers are ‘allowed in’, but the sight of place settings and twee little tea lights on every single table doesn’t exactly create the right kind of environment if you’re just after a few bevies and a bit of craic with the lads. Quite frankly, I found it a little bit weird. Almost ‘Lynchian’ * in fact. In addition, when we arrived there appeared to be a 'tena lady' convention going on - about 15 middle class shrews all drinking chardonnay from over-sized glasses and cackling uproariously. I’m fairly certain there’s nothing sufficiently funny in existence that would justify the volume of such laughter. On the plus side though, the ale was absolutely spot on – Weetwood Cheshire Cat, Fuller’s London Pride, Timmy Taylor’s Landlord – all in perfect condition. Quite splendido.

*surrealist film maker David, not z-cars desk sergeant Bert.

5 comments:

  1. "I’m fairly certain there’s nothing sufficiently funny in existence that would justify the volume of such laughter."

    Apart from your clothes.

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  2. Nothing wrong with the cycleshoe/pith helmet combo. I think it cuts quite a dash.

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  3. One way to avoid the 'upping the rent' caper is to buy the pub - problem solved !

    Which leads me to my next point : The "Landlord" of any building ( apart from a pub ) is the owner of said building; but the "Landlord" of a pub is normally pays rent, thus making them a tenant, not a Landlord. Why is that then ?

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  4. You should have had your dinner. The chips are nice.

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  5. I bet the chips are single variety potato (locally sourced natch) and are pre-cooked in a water bath, steeped in goose fat then deep-fried in organic lard. Or summat.

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