Why did you choose the Merry Harriers as your inaugural pub?
The Merry Harriers is closest to my [Sam’s] family farm so we don't have to travel very far and neither do our ingredients. Over the years, we have enjoyed many a pint sitting in the inglenook fireplace, and have always loved its charm and history. The bar has been serving ales for over 500 years and you can feel it.
What are the three essential components of all great pubs?
It's real, genuine and honest. Doesn’t fuck about. Welcoming.
What is the best beer snack of all time?
Pickled Onion Monster Munch. Or a hot scotch egg with homemade brown sauce.
Sam, you are a keen student of long lunching theory. What are the best aspects of a long lunch and do you have any recommended reading for us?
A long lunch is possibly the most indulging meal of the day, if you have time for it. Don't rush, double check everyone is fully committed. Then order a round of beers and a bottle of Champagne. The Theory and Practice of Lunch by Keith Waterhouse will give you some good rules for how to lunch.
Alex, you are the wine aficionado. How do you go about creating a wine list for a country pub? How do you make something unusual and discerning while keeping it accessible enough for a pub audience?
Have your rules.
1. Don’t serve Pinot Grigio
2. If you’re going for a crowd pleaser, make sure it’s the best you can get your hands on. There is nothing worse than a bland Côtes du Rhône.
3. Always have a few wines for you, as they will stand out to those who know.
4. Ignore rule one, if it has some skin contact and is made by naked monks.
Quick Fire Five
Favourite restaurant:
Sam: Minetta Tavern, NY
Alex: St John, Spitalfields
Favourite holiday destination:
Sam: Umbria, Italy
Alex: Anywhere in the French Alps or west coast of Scotland on a sunny day.
Favourite musician:
Sam: Johnny Flynn
Alex: David Bowie
Prize possession:
Sam: My Teddy's knives
Alex: My dads old Breitling watch
Biggest indulgence:
Sam: Home made jam on good toast with lots of butter
Alex: Custard
