We are most definitely a “GastroPub”. Fine dining in a great country pub atmosphere is what we’re all about, but where did the term Gastro Pub come from?
Well, pencils at the ready all you pub quiz types because this is good hostelry trivia coming your way.
The term “gastropub” was originally coined in 1991 when David Eyre and Mike Belben took over The Eagle pub in Clerkenwell in London. It was a time when the country was going through a bad recession and a lot of struggling pubs were going under. To try and stand out from the crowd, Eyre and Relben had the idea of keeping the casual pub atmosphere while serving the kind of Mediterranean-inspired fare you’d find in a good restaurant along with cask ales. So they brought gastronomic dining to the local – hence the name.
Brighton GastroPub for Fine Dining
The idea proved such a success that the concept breathed new life into the great British pub and the rest, as they say, is history. And just to prove its here to stay, in August 2012, “gastropub” was added to Merriam Webster’s Collegiate Dictionary.
So if you’re in Sussex or Brighton and fancy some fine dining, then swing by – our gastro pub credentials are definitley worth checking out.
Following along from the theme of my last post – As many regulars will know, attendance at the bar in a Sussex Country Pub like the Shepherd and Dog can be become what can only be described as sacred duty for those who take their drinking seriously. So when I came across the following it took me back to the heady days of my youth, when I had the pleasure of travelling in a sky blue uniform that required me to drink in bars around the world in the service of Queen and Country.
At many of the more formal occasions this would be recited by a man of the cloth in addition to the normal prayers and set the tone for what inevitably turned in to a bit of a session.
Which art in barrels,
Hallowed be thy drink,
Thy will be drunk,
(I will be drunk),
At home as I am in the tavern.
Give us this day our foamy head,
And forgive us our spillages,
As we forgive those who spill against us,
and lead us not to incarceration,
But deliver us from hangovers,
For thine is the beer,
The bitter and the lager,
Forever and ever,
It’s that time of year, the weather is warming up and couples start to think of tying the knot. As a Sussex Country pub we’re very lucky to have a fabulous location for wedding receptions – nestled at the foot of the Downs just below Devils Dyke. The garden, with the outdoor bar and easy access to the main pub is an idyllic setting, and if you get lucky with the weather makes for a perfect day.
Love Is In The Air
Last year we hosted several receptions, and each one was a pleasure for us here at the pub. Everyone’s happy, it’s always a great occasion, and it makes coming to work worthwhile – really doesn’t get much better than getting to share in such a special day for the couple and their families.
It’s the first day of spring and time to look forward to the lighter evenings, warmer weather and the call of the great outdoors – as in out of the back door and in to the beer garden!
After the success of the re-vamped garden and bar last summer, we’re planing even more events to make the most of the stunning surroundings and family atmosphere of the garden. Music nights, weddings and good old relaxing with the family and friends – can’t wait.
For everyone who may be feeling a bit jaded out there, and you’ve lost the will to find you way to your favourite Sussex country pub to revive yourself, here’s an oldie from our archives. A classic detox drink to start you off on the 2016 health kick!
We are hiring in our kitchen with a modern view on chefing that works with you.
No split shifts, only the company benefits from this
Two days off together, chefs deserve their time off
Up to 45 hours a week no more, any overtime is paid for.
You can be on contract or hourly pay the choice is yours
Very good tips that are shared equally between the staff for each shift
Part time hours also available, you can work as many as fits in with you.
Driving, we are in the countryside, however your wages are higher than in Brighton to help cover travel costs
Transport can also be arranged as we have many staff that drive from all over Sussex and we often car pool.
Respect: this is a fast paced environment where we make everything from scratch to order. Your knowledge of food or your willingness to learn about how and why food works will help shape this kitchen
We are rapidly growing business so fresh views on how to achieve our goals, or directions to head in are always welcome
Your job satisfaction is important to us, without you happy in your job you will not always produce the food that will help push the business forward
Please contact us at the pub or message us over Facebook, we are open to senior chefs as well as cdp’s or commis, people that want to learn about food. We will shape the team around the people we hire, not the specific role. We are recruiting now so that our team is fully trained and ready for summer.