|Beer,Food & the Law|
|Beer, food & Licensing|
|''They were very strict about licensing hours," remembers Jim Morgan of Crick.
"Pubs were open from midday and closed at 2.00p.m. lunch time and from 6.00p.m until 10.00p.m during the winter and until 10.30pm in the summer. As a rural area, the pubs in Crick opened half an hour later than the pubs in Rugby; so people would come here for the extra half an hour.The licensing laws were ridiculous by today's standards, but then our disposable income was a lot less then."
On bank holidays the pubs were always open for a drink and this was the only time they opened up the back.The beer garden is a much more modern concept.
"The 1961 Licensing Act gave landlords the right to open earlier at 5.30p.m. and stay open longer until 10.30p.m. with an extra ten minutes drinking up time"(Wilson,1995).
This Act removed the restrictions on off-licenses which proliferated. The new beers were easier to can without loosing their taste (Haydon,1994). Therefore there was less drinking in pubs.
Only theWheatsheaf pub in Crick is open all day.Visit the individual pub's pages to see their opening hours.
Food was not generally served in Crick pubs before the Second World War apart from a plate of sandwiches and a trifle on skittles night.In the sixties, the Red Lion served a pie or pastie and by the seventies pub food had developed a far as 'chicken-in-a-basket'. Following the introduction in 1967 of the breathalyser, many felt eating out could be seen as safer than drinking.Today the and the both serve three course meals. The steak in the Red Lion is highly acclaimed!
|Beer Garden, Red Lion|
|Beer Garden, Wheatsheaf|