Oisin Rogers

And there's a sort of a real border happening between pubs and restaurants where you can do both.

They can be very successful because the pub brings people in and people can drink before and after the meal in the bar area.

And, you know, it's a really nice convivial environment.

And they're not as codified as restaurants, if you know what I mean.

You can sort of, they're more higgledy-piggledy.

You can sort of get away with a little bit more chaos.

And, you know, they're more fun, I think, in a lot of ways.

You know, you find a great gastropub in the country, you're going to want to go back.

And the same across London.

We've got some amazing ones.

Was that crucial?

I would say that was an economic earthquake for pubs for lots of reasons because lots of the old drinkers at that time would have stopped coming in because they couldn't smoke indoors and they would have gone on strike and drank less.

So something had to be done.

So they needed to attract a new audience.

And it was really exciting for people to go back to pubs because your clothes wouldn't smell of smoke anymore.

So a new sort of audience started coming in and younger people started drinking in there with an expectation of cocktails and Bacardi breezers, like you mentioned earlier, came straight out of that and all those hooch drinks and stuff.

You know, so it's always been changing.

But at the same time, it's always been timeless and the same.

We're in the business of making people feel comfortable, safe, happy, welcome, well looked after.

and they love it does anyone still drink snake bites uh i hope thank thankfully not no it was a snake bite it was like this terrible concoction of it was beer and then like some sort of cordial cider cider yeah and then like a sweet thing in it right well it always worries me that the you you've beer which is clear and beautiful and fizzy and then you've cider which is clear and beautiful and fizzy you mix the two of them together it becomes this really cloudy thing