CONDIVIDI

georgeQuesto pub si trova vicino a Bank ed esiste dal 1748, era un pub frequentato regolarmente da Charles Dickens e infatti compare nei suoi libri ben 20 volte.

Il pub si trova in mezzo a viuzze che una volta erano parte della Londra medievale,infatti prima del pub attuale esisteva una taverna chiamata The George Inn che è andata a fuoco durante il Grande Incendio di Londra.

L’avvoltoio effettivamente esisteva, era parte di un’insegna di un negozio di vini, assorbito dal nuovo The George Inn quando ricostruito.

L’avvoltoio però disturbava i clienti e quindi fu lasciato libero, e il locale divenne George and Vulture. Ora è solo aperto nei giorni feriali e di giorno, offre cibo che potevate trovare anche 200 anni e l’atmosfera sembra che si sia fermata all’inizio 1800. Un’occhiata dovete darcela.

Foto: © Copyright Ian S and licensed for reuse under this Creative Commons Licence.

Da non confondere con il pub The George & Vulture di Hoxton che è invece il pub più alto di Londra.

Scriveva Dickens nel libro The Pickwick Papers:

“A fat, puffy, rather greasy-looking waiter ambled up and laid the menu before me. It was the rush hour, and, as Lombard Street is one of the busiest centres in London, the alcoves were full and the whole interior a mass of hungry humanity. Eager men fringed the lunch-counters; the barmaids jerked away at the handles of the interlocking switches, shunting the beer here and there into this mug and that Toby; breathless clerks bustled in at one door, grabbed a sandwich, smeared its inside with mustard, shot over to the cigar stand, caromed back to the bar, tossed into their frames a pint of bass, and escaped through the main door into the street again, or pitched head foremost into the restaurant across the entrance hall, bearing on its outside window the inscription, in a half moon of gold letters: The George and Vulture.

For here it may be said that of late years this sly old eating-house not only leads a double life but lives by a double name. On the Lombard Street side it is known as the Thomas Chop House. On the other side — my side — it revives the traditions of the old days of the George and Vulture, as Tony Weller and his son Samivel always called it, and as does many another to this day.

The fat waiter was standing demurely, all the time suggesting various dishes.

“B’iled mutton and caper sauce, wery good today, sir.” Or ” maybe a cut of beef with a dash of ‘orseradish and some marrowfats. No? Well, then, sir, I should particular recommend a fowl with b’iled carrots and buttered sauce.”

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