Most of the pubs exist still, I think. The food thing has always been the case, it’s just that in the past you could make a bit of stew or have some pies in a

Most of the pubs exist still, I think. The food thing has always been the case, it’s just that in the past you could make a bit of stew or have some pies in a warmer at the end of the bar, and you could sell them for a reasonable price, and make more profit than you would on same spend on beer (alcohol duty has been around a long time), but now, needs have changed. That’s come from two directions. First, those pie warmers and stew pots would struggle with modern health and safety rules in relation to food, and compliance with the regs costs more money so you need more expensive product. Secondly, consumer demand. A lot of central pubs now are dealing with far more tourists than were around in the 1960s as a consequence of cheaper air travel and changing drinking habits of local resident populations. Those two groups mean pubs have had to move to sit down meals, and at a near-restaurant price point. A few go a little under that level (Greene King and Fuller’s for example, they seem to do very well on food at a non-gastro price point), but they always knew food made more money than beer. I think it interesting that Sam Smith pubs segregate the food. You can’t just order food to your table - you have to go to the dining room. This means intent has to be decided on as you walk in. I like it a bit, but actually, I’d prefer the Fullers experience more, in that if I have a couple of pints and then want to order a battered whitebait with a jenga of chips and some crushed peas, I can do that. :)