Bristol Cheap Hotel

bristol cheap hotel
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  • Bristol is a city, unitary authority area and ceremonial county in South West England, west of London, and east of Cardiff. With an estimated population of 433,100 for the unitary authority in 2009,
  • A city in southwestern England; pop. 370,300. It is located on the Avon River about 6 miles (10 km) from the Bristol Channel
  • an industrial city and port in southwestern England near the mouth of the River Avon
  • An industrial city and township in west central Connecticut; pop. 60,062
  • A township in southeastern Pennsylvania, on the Delaware River; pop. 55,521
  • Bristol+ is a partnership board made up of media, creative and technology professionals, politicians and local government officers in Bristol, England.

Bristol whisky ?
Bristol whisky ?
Imagine going into a pub and asking for a glass of Bristol whisky ? You could at one time. It may have been cheap but Bristol spirits caused - drying up and hardening of the fine vessels and nerves, rendering them impervious, producing paralytic strokes, hemiplegies and apoplexies. Whiskies these days come from Scotland, Ireland or America. But there was a time when they also came from Bristol. It seems unlikely but Bristol did have a flourishing whisky industry that was big enough to supply other towns and cities. Whether the product was worth drinking is another matter, of course. Bristol was once a centre for apple brandy which sold well while Britain was fighting the French. Once French brandy became available again, apple brandy declined and it is only in recent years that it has been revived again in Somerset and Herefordshire. Until the seventeenth century anyone could set up a still and many did. In 1684, excise-men were given the job of monitoring production but they were mainly concerned with the tax due, not the quantity. Nearly two million gallons of spirits were distilled in England in 1694 and the vast majority was poisonous rot-gut, sold to the poor to drown the sorrows of life. Bristol whisky distillery was set up in around 1761 in Cheese Lane, St Philips. It was owned by Thomas Castle and Co. in 1821, Thomas Harris and Co. in 1830, and by the Board family who named it the Bristol Distilling Company in 1863. The whisky trade was transformed in the nineteenth century by the patent which still allowed mass production of spirit. But the result was tasteless and it had to be mixed with single malts to make an acceptable drink. It was the beginning of blended whisky. There was a large barley field next to the Cheese Lane distillery to provide grain for the stills, and by 1887, it employed 100 and used three pot stills with capacities of 10,000, 7,000 and 6,000 gallons, and patent stills for the grain spirit. The company was taken over by DCL just after the First World War and DCL itself became part of United Distillers. But distilling was a major activity in the city for two centuries. In 1789, Bristol historian William Barrett wrote of 'many great works ( distilleries ) being erected at amazing expense in different parts of the city'. Barrett was convinced that spiritous liquors caused 'slow but sure death' and added: The quality of gin and brandy made at home indicates and proves what a great consumption of these liquors there is now. It may have been cheap but Bristol spirits caused - drying up and hardening of the fine vessels and nerves, rendering them impervious, producing paralytic strokes, hemiplegies and apoplexies Barrett added. By 1825 the city had five distilleries, Bristol Whisky including Cheese Lane, and was sending boat-loads of drink to London and other places. And apart from disapproving on moral and health grounds, Barrett also made the valid point that the distillers were using grain at a time when harvests were poor and bread was expensive. Needless to say some of the blends were highly suspect. Cheaper brands used immature whiskies which meant that some toxic elements remained in the drink anyway but they were boosted with meths, and creosote ( which was said to give the true smoky taste of good Scotch ). Some whiskies were also given a kick by maturing them in sherry casks - a practice once frowned on but now used to give extra body to the finest single malts. Bristol whisky never had the impact of gin, the success of which turned many Victorian pubs into gin palaces ( the ornate Midland Hotel in Old Market is still nicknamed the Gin Palace ). Gins had exciting names like Cream of the Valley The Real Knock Me Down and The Regular Flare Up but the quality was still questionable. As early as 1751, there was worry at the excessive drinking of spirits and gin among the working classes, leading to frequent instances of sudden death, the depravation of health and morals and the increase of crime and poverty: Laws were swiftly passed banning manufacturers from selling direct to the public and threatening unlicensed sellers with transportation. It didn't work. What really killed off the local distillers were heavier and heavier duties and taxes and a more discerning public that appreciated quality. Welsh whisky hangs on as a tourist attraction, but Bristol whisky is little more than a passing reference in a handful of history books.
DSCF2651 SRG196 Weaver Hotel
DSCF2651 SRG196 Weaver Hotel
Preserved Crosville Bristol RELL6G SRG196 is seen here on "photo shoot day", the 7th of January 2007, in the rather overlooked outpost of Weston Point. This is one of the more industrialised parts of town, the remaining heartland of Runcorn's chemical industry. The vehicle has progressed about a mile from the previous photo in the series and the comments made about links to other parts of town made there apply equally here. The Weaver Hotel here was rather down-at-heel early in 2007. Formerly a Greenall Whitley house, it must have been built around 1920 to 1930 when the chemical industry was reaching its peak and new housing was being built in the district by ICI. Here the splendour of this large house was long forgotten. All the rooms had been knocked out into a large lounge, the carpet was threadbare and paper was peeling off the walls. The pub had been bought by the Oakwell brewery of Barnsley who were said to be planning to refurbish the pub. Later that year I was delighted to discover that the refurbishment had taken place. It was way above the standard I had been expecting, with stud walls dividing the large empty space into several rooms, including a snooker room, a library and a small lounge with a real fire. The exterior was improved and a large beer garden was created with petanque squares. The pub won two awards that year, CAMRA's Best Pub Refurbishment and the English Heritage Conservation Award. CAMRA's press release had it thus: Refurbishment Award and CAMRA / English Heritage Conservation Award The Weaver Hotel, South Parade, Weston Point, Runcorn, Cheshire The judges said: “Carefully conserved by Maddocks Design Partnership of Altrincham for Barnsley's Oakwell Brewery, this jaunty former commercial hotel and bar has been through decades of neglect and decline, but has now been restored to something like its Edwardian glory.” “Internal archaeology revealed the original room plan, which was faithfully reproduced ‘Period' light fittings have been installed; genuinely Edwardian paint colours - and, encouragingly, even wood graining - applied; superlative stained glass windows restored; dado tiling and the old column radiators repaired; a new but harmonious bar counter inserted; the original ceilings uncovered; the double-leaf front doors retained, and copied for the former off-sales entrance; and real fires reintroduced. Outside, the brickwork and stone dressings have been sensitively reappointed, and the roof appropriately re-slated. “A pub that just two years ago seemed not long for this world has been rescued and rejuvenated. Altogether a highly impressive job, worthy of two awards - and of the notice of pub owners across the UK. Here's a fine example of what can be done to reinvigorate a pub and its surrounding community, using relatively meagre resources but a lot of common sense and well-placed enthusiasm.” Amen to that. Sadly, its backwater location and lack of lunchtime trade owing to workplace alcohol policies means that the pub is struggling to survive, despite the excellent atmosphere and ridiculously cheap beer [mild at ?1.47 a pint]. Check the place out if you can.

bristol cheap hotel
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