Rumour has it that the old Nat West bank at 38 Goring Road has applied for a licence to supply alcohol - as yet unconfirmed. We have however discovered that an application to install a proper glazed shop front and illuminated sign has been approved. Is this going to be another micropub, so close to the Georgi Fin?

If you know more -


Chris, 65, died on May 10 from septicaemia at Worthing Hospital. The son of ex-Worthing mayor FrederickChapman, Chris was born above The Montague pub in Montague Street, Worthing, the very pub he would take the reins of when his father died in 1975. In 1983, Chris took over the Central Hotel. His empire expanded to Bar Ten, Café Central, Sterns, Bensons nightclub and interests in others outside Worthing.

He was a well respected and liked character and responsible for the changing face of our town.


This advert right, appeared in The Sussex Drinker, issue 12, Spring 1998. It refers to the Chicago Bootlegger in Montague Place. Its not a pub we've heard of. I'm wondering if it may have previously been the Cockle and Bacon?

PUB HISTORY RESEARCH SITES is a well researched and very detailed website recording the pub history of London, suburbs and the south. (Yes, Worthing is included.) 




Yes its a real pub, but with limits. Basically, it's licensed to sell beer, wine and cider to be consumed on the premises - or takeaway (no lager or "manufactured beer") however, there's no music, no gaming machines, no snooker/pool table, no dart board - no fruit machines and no cooking, the idea is you talk to each other and make friends. Traditional games are allowed, in fact encouraged, such as cards, dominos, Shove Ha'penny. Live music may be performed.

Although there is no exact definition, and many owners shun the title Micropub they still have to follow local  licensing regulations and may have restricted opening hours due to where they are positioned and a limit on the amount of people attending.


PUB: A pub is a Public House, originally known as an Ale house back in Saxon times, although beer existed much before this. It was common practice to brew your own beer and sell the excess to the neighbours and passers by, remembering that you couldn't drink the water at the time. As time marched on potential drinkers and travellers were invited inside to be seated and perhaps warm by the fire. A bar or board placed across an internal doorway would prevent access to the rest of the house. The ale would be stored and poured from behind this barrrier.

INN: An Inn is a Public House usually situated along a coaching route to allow travellers to rest from their journey. To qualify as an Inn you had to supply refreshment, food and a bed for the night. In general a stagecoach could travel about 7 miles before the horses needed to rest or be changed. Inns are also found at the beginning and end of each route. These inns usually evolved into hotels. Many pubs are called inns but have no history as such.

Tavern: A tavern is the Roman version of an inn but also took on the role of a trading post or small market place and would be found along the well maintained Roman roads. Wine was more prevalent than ale. Today Taverns are more likely to be Italian based restaurants.



Traditionally we brewed ale. This was made from barley, water and yeast but other things were thrown in to add flavour. In the 15th century hops from Belgium and the Netherlands made their way over and were added to the Ale. This addition added more flavour but crucially, it was a natural preservative making the beer in the barrel stay fresher longer. This hopped ale became known as beer. Today however this divide has all but disappeared and the term beer is just a generalisation for anything served in pint glasses.


So what's the difference between beer and lager. Brewing basically. Beer is brewed warm, cooled to room temperature and fermentation takes place at the bottom of the brewing vessel.
Lager (which has the same ingredients as beer!) is brewed cold and ferments on the surface. This accounts for British beer being served at cellar temperature, 12c and lager much colder at 6c.



Lightly roasted barely produces pale beer, heavy roasting, or caramelisation makes for much darker beers. This in addition to different types of hops can create many variations from the same basic four ingrediants.

Now you're asking. Best explained here . . .

Real Ale Guide