The article explores the evolution of the pub into the modern gastropub, which combines casual drinking with high-quality food. Originating in the 17th century as public houses accessible to everyone, pubs were primarily focused on drinks. The evolution into gastropubs began in the early '90s with entrepreneurs David Eyre and Mike Belben, who emphasized the importance of quality food alongside traditional pub offerings. By inviting trained chefs and enhancing menus, they transformed the perception of pub dining, making it more sophisticated while maintaining a relaxed atmosphere.
At the time, alehouses and bars were primarily members-only, leaving only selected lodges and taverns for your everyday folks, which were geared more toward travelers rather than locals.
They had the tasty drinks down pat, the 'Cheers' level welcoming crowd, and the cozy atmosphere, but the pub scene was missing one thing: good food.
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