Running a pub is tricky. Brewing beer is tricky. Doing both is downright heroic. But when it works, as at the Plough on top of the Surrey Hills, it's a sheer delight.
A widely published journalist specialising largely in the endlessly intriguing phenomenon of the pub, Richard Brass has written a weekly column, The Pub Champion, in The Times, as well as regular features on pubs, beer and the world of drinks generally. He has reviewed hundreds of pubs and bars and come to the conclusion that, along with fellow-feeling and concern for the little things in life, a good pub is one of the world's great civilising influences. Richard also writes for a wide variety of publications on subjects ranging from business jargon and intellectual property to rugby league and lighting design. A former editor of Punch magazine, he grew up in Australia but is based in London, the pub capital of the world.
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