The Old Pack Horse

Drinks Menu

@OPHW4 The Old Pack Horse

Contents

The Old Pack Horse ……………… 2

Empire Theatre ……………… 4

How it’s made … Cask Ale ……………… 6

Barrel Products ……………… 7

The story behind … London Porter ……………… 8

Bottled Products ……………… 8

The story behind … London Dry Gin ……………… 10

Gin ……………… 11

Vodka ……………… 11

The story behind … Whisky/ey ……………… 12

Whisky/ey Bourbon ……………… 13

The story behind … Navy Rum ……………… 14

Rum ……………… 15

Brandy/Cognac ……………… 15

Fortified ……………… 16

Minerals ……………… 16

Liquor ……………… 17

Not just a bunch of grapes ……………… 18

Red and Rose Wine ……………… 19

White Wine ……………… 20

Bubbles ……………… 21

William Hogarth ……………… 22

Page 2

The Old Pack Horse

A historic London pub, the story of the Old Pack Horse dates back

as far as 1747. The establishment at that time featured an

assembly room, which played host to evening balls and other

entertainment.

Later, in 1808, there is mention of the Old Pack Horse being part of

the Brewery pubs - but the original title for Fuller’s appears to be

16th March 1849. The famous brewer has owned the deeds ever

since.

The currant building as it stands dates back to 1905 and retains

some unique and historical fixtures and fittings, which has given it

its Grade II listing status. Renowned pub architect Thomas Henry

Nowell Parr, who was also a ‘house architect’ for Fullers re-

designed and built it for Fullers.

A large-scale external renovation was done in the end of 2012 to

give the outside the look it has today, but still retaining the

features such as craftsman built etched glass and stained glass

windows.

After more than 200 years serving the community, it's no surprise

we've had a few famous guests in that time, poet and writer

Horace Walpole used to bait his horses here on his way to

Twickenham.

Today the Old Pack Horse contains one of London’s best Thai

restaurants serving the best Thai cuisine made with the freshest

ingredients using the skilled chefs from Thailand.

Page 3

The Empire Theatre

In 1910 Mr. Oswald Stoll put forward a proposal to build a music

hall on a site in Chiswick High Road. At a heated public meeting

held in the Town Hall those opposed to Stoll’s proposal argued

that the building of a variety theatre would spoil one of the best

residential areas in the neighborhood and lower the tone.The

style of theatre was described as ‘Jacobean’ with an interior

similar to that of the London Palladium.

An innovation was the sliding roof. A patron remembers it as one

of the wonders of London. It was opened infrequently, but when it

was, clouds of dust would fall on the audience!

The program on the first night was varied. The performers included

Billy Merson who took his calls going up and down with the

curtain, Thora, a ventriloquist, Ramses’, the Egyptian Wonder

Worker, and York Stephens, who directed a model airship over

the heads of the audience by wireless. This varied mix was

indicative of future programs.

The Empire’s annual pantomime was a great local attraction.

George Formby appeared in the 1915 pantomime. Other stars

gracing the Empire that year were Gladys Cooper, Marie Lloyd

and Vesta Tilley.

Sir Oswald Stoll (he was knighted in 1919) attempted to interest his

Chiswick audience in opera, inviting the Carla Rosa Opera

Company to perform, also the D’Oyley Carte in 1931. Opera,

however, was not a huge success at the Empire, the locals

preferring variety and reviews. The circus performances were also

popular.

In 1932 a radical change of policy was announced, there were to

be no more live shows: the Empire was to show films only. This was

due to the appointment of a new manager who had previously

worked at a theatre, which had changed over to films and had

found this a successful way to bring in more people and more

money. But the policy doesn’t seem to have worked in Chiswick,

and in October 1933 it was announced that the Empire would

revert to being a live theatre.

Page 4

On 16 March 1959 the Middlesex County Council approved plans

to build a 120ft eleven-story office block on the site of the

Chiswick Empire. The news that the Empire was to close came as

a complete shock to the 30 staff including the manager, Mr. R

Lane, who had only been in post for four weeks. It was a puzzle to

him as the theatre had been playing to full capacity. No one at

the Stoll Theatre Corporation was able to explain why the Empire

had been sold.

Liberace was to be the theatre’s last act on 20 June 1959. His

dressing room was newly decorated and furnished. Six hundred

members of the Liberace fan club had purchased tickets and the

Empire was fully booked for the final night’s performance.

Liberace brought the evening to an end with musical requests. As

the curtain came down, cheers, shouts of encore and deafening

applause resounded throughout the theatre and the stage was

covered with flowers.

When the lights had been put out workmen took down all the

posters and the Chiswick Empire closed. It was the last remaining

music hall on the Stoll tour and the 19th music hall in London to

close since the war.

The Chiswick Empire was demolished in July 1959. An office block,

nine shops and a supermarket were built on the site. The Old

Packhorse started a memorabilia Empire Bar. The office block,

which was the tallest building in Chiswick at that time, was called

Empire House, a ghostly reminder of Chiswick’s once magnificent

variety theatre.

Page 5

How it’s made … Cask Ale

Real ale is a natural product brewed using traditional ingredients

and left to mature in the cask (container) from which it is served in

the pub through a process called secondary fermentation. It is

this process, which makes real ale unique amongst beers and

develops the wonderful tastes and aromas, which processed

beers, can never provide.

The main ingredients are barley, hops and pure water. Let me

explain briefly the process….

The Barley is first malted and then heated in a kiln; at this stage

the heat affects the type of malt produced. The malt is crushed

into a powder then added to hot water and added to a mash

tun where the sugars dissolve and the liquid is then run through

the vessel to create the ‘Wort’. The Wort is then boiled with hops

and then cooled before being sent to fermentation tanks where

the yeast is added.

Yeast is a microscopic fungus that feeds off the Wort’s sugars to

create alcohol and carbon dioxide, which creates a yellowy-

brown crust. This is then cleared off before the finished ‘Green

Beer’ is then run into conditioning casks. The remaining yeast

continues to turn to sugar to alcohol and also helps to purge the

beer of any rough tastes. Theses casks are then delivered to our

cellars and cared for by trained staff to allow a second

fermentation in the barrel before it is then ready to be served and

enjoyed at the bar.

Page 6

Barrel Products

Sierra Nevada Pale Ale 5% 5.75

Organic Honey Dew 5% 4.70

Carling 4% 3.80

Stowford Press 4.5% 3.95

Frontier 4.5% 4.70

Veltins 4.8% 4.55

Camdem Wit 4.3% 5.05

Peroni 5% 4.90

Guinness 4.1% 4.25

Cornish Gold 4.5% 4.45

Tiny Rebel Fubar 4.4% 5.15

Amstel 5% 4.20

ESB 5.5% 4.10

London Pride 4.1% 3.90

Olivers Island 3.8% 3.90

Page 7

The story behind … London Porter

Porter is a dark style of beer developed in London from well-

hopped beers made from brown malt. The name was first

recorded in the 18th century, and is thought to come from its

popularity with street and river porters.

The history and development of stout and porter are intertwined.

The name "stout" as used for a dark beer is believed to have

come about because strong porters were marketed under such

names as "Extra Porter", "Double Porter", and "Stout Porter". The

term "Stout Porter" would later be shortened to just "Stout". For

example, Guinness Extra Stout was originally called Extra Superior

Porter and was only given the name extra Stout in 1840.

Bottled Products

Cornish Orchards Pear Cider 5% 4.85

Cornish Orchards Blush Cider 4% 5.10

Rekorderlig Strawberry and Lime Cider 4% 4.90

Rekorderlig Passion fruit Cider 4% 4.90

Bulmer’s Original Cider 4.5% 4.75

Crabbies Alcoholic Ginger Beer 4% 4.80

Guinness Dublin Porter 3.8% 4.90

Newcastle Brown Ale 4.7% 4.00

Wild River Double Hopped Pale Ale 4.5% 4.20

Bengal Lancer IPA 5.3% 4.20

1845 Ale 6.3% 4.20

Golden Pride 8.5% 3.50

Page 8

Bottled Products

Budvar 5% 4.10

Kona Big Wave Golden Ale 4.4% 3.95

Kona Longboard Island Lager 4.6% 4.05

Kona Fire Rock Pale Ale 6% 4.05

Little Creatures Pale Ale 5.2% 4.50

Chimay Bleue Trappist Ale 9% 5.15

Chimay Rouge Trappist Ale 7% 5.15

Chimay Triple Trappist Ale 8% 5.15

Früli 4.1% 4.45

Tiny Rebel Dirty Stop Out 5% 4.85

Tiny Rebel Cwtch 4.6% 4.30

Brewdog Punk IPA 5.6% 4.80

Bitburger Drive 0.0% 2.85

Delirium Tremens 8.5% 6.30

Paulaner Hefe Weiss 5.5% 5.55

SIngha 5% 4.25

Sol 4.5% 4.15

Vedett Extra Blonde 5.2% 4.10

Sierra Nevada Torpedo Extra IPA 7.2% 5.15

Page 9

The story behind … London Dry Gin

The bottle may say ‘London’ dry gin but that actually does not

mean it was made in London itself. London Dry Gin is a style rather

than a geographical identifier of the distillery it has come from.

Unlike Scotch whisky or Cognac, London Dry Gin can come from

any where in the world. It is considered the highest level of Gin

making, the term used to describe Gin that has been made with

fresh botanicals and juniper berries in the distillation or redistillation

of the product.

London Dry Gin is traditionally distilled in copper pot stills similar to

‘Prudence’, Sipsmith’s first copper still. The botanicals and juniper

berries would be added to the mix and as the spirit distills and

evaporates upwards it will take the flavours of the orange peel,

liquorice or any other botanicals added.

Not all Gins add botanicals in this way though, for example

Bombay Sapphire ‘Infuse’ there botanicals. The ‘infusion’ is done

by hanging the botanicals in a mesh bag above the liquid in the

top of the copper still. As the liquid evaporates it passes through

the botanicals and the vapor takes on the flavours of those

botanicals creating a more suitable flavor to the Gin itself. This

style is still classed as a London Gin as it still uses the pot still

method of production.

Page 10

Gin

Bombay Sapphire 40% 3.30

Hendricks 41.4% 3.85

Sipsmith 41.6% 3.80

Tanqueray 43.1% 2.95

Tanqueray Ten 47.3% 4.25

Vodka

Belvedere 40% 3.95

Chase 40% 3.80

Grey Goose 40% 3.80

Sipsmith Barley 40% 3.75

Smirnoff Black 40% 2.95

Absolut, Vanilla, Citron 40% 3.25

Absolut Cherry 40% 3.55

Absolut Pepper 40% 3.55

Zubrowka Bison Grass 40% 3.55

Stolichnaya 40% 3.55

Ketel One 40% 3.55

Page 11

The story behind … Whisky/ey

Before we tell the tale of Whisky/ey lets settle some things first, the

spelling. We get asked a lot about the spelling and there are a

few reasons behind it and to be honest there isn’t a right or wrong

answer but that differs depending on whom you speak to and

where they are from.

In general Scottish made whiskies leave out the ‘e’ as do some

single malts from countries like Sweden, Japan and India. Scotch

Whisky carries a premium air about it, so these producers use that

as a reason to align their product with the Scottish made whiskies.

When it comes to leaving the ‘e’ in this is a mainly a producer

from Ireland and America with the exception of Makers Mark or

Balcones Texas Single Malt Whisky and a handful of other distillers.

It’s best not to get too hung up on spellings and who was right

and who was wrong. There is one explanation that the Irish and

Americans used the different spelling to distance them selves

from the ‘poorer’ quality of whiskies being produced but I think

that was a more a marketing dig from either an Irish or American

distiller but that has never been proven but still gets brought up

from time to time.

On a whole Whisky is a spirit made from any grain-based product,

distilled and then matured in oak barrels. As with all spirits the

location and materials used in the production will greatly affect

the way it tastes. Also the time and type of barrels used to mature

or age the whisky will have a very unique part to play in the final

taste and appearance of the whisky.

Whisky can therefore be put side by side to wine as a drink with a

thousand flavours. Ingredients, location, method and maturing all

play very important roles to create the whisky and give us

plethora of products to enjoy. The Old Pack Horse have no less

than 2 dozen of whiskies at any time for you to enjoy so why not

pull up stool and ask for a dram or two?

Page 12

Whisky/Whiskey/Bourbon

Monkey Shoulder Batch 27 40% 3.45

Johnny Walker Black 40% 3.65

Jack Daniels 40% 3.45

Jack Daniels Honey 35% 3.60

Jack Daniels Single Barrel 45% 5.25

Gentleman Jack 40% 4.05

The Balvenie Double Wood 12 Year 40% 4.05

Bushmills Black Bush 40% 3.45

Glenfiddich 40% 3.95

Glenmorangie 40% 4.05

Jameson 40% 3.35

Laphraiog 40% 4.05

Isle Of Jura 40% 3.95

Lagavulin 43% 4.45

Makers Mark 40% 3.75

Woodford Reserve 43.2% 3.95

Bulliet Bourbon 40% 3.70

Talisker 10 Year 45.8% 3.95

Bowmore 40% 3.95

The Glenlivit 40% 3.95

Auchentoshan 40% 3.95

Oban 43% 4.05

Page 13

The story behind … Navy Rum

Rum is less of a drink and more of a way of life. Mainly produced

in the Caribbean and Latin America it is a classic on its own or

mixed into a cocktail. The history of the drink has a story that is as

rich as the drink itself but here we will concentrate on Navy rum

for now.

“Nelsons Blood’ is sometime use by seafaring men to describe the

drink. No the rum didn’t actually contain any blood but it was

introduced as the liquor of choice onboard the British Royal

Navy’s ships and continued to be issued in a ration known as a

‘tot’.

Navy Rum or Navy Strength Rum was produced the same way

but tended to be richer in flavour and also higher in strength, a

“Navy Strength’ rum should hit the 54.5% Vol.

The reason for the high strength was that usually the rum on

board was kept close to gunpowder. Due to high seas and

possible leakage of the barrels, the rum could mix with the

gunpowder. The high strength of the rum meant that the

gunpowder could still be used for the cannons and therefore

insures the safety of the ship. This would be also be the reason for

the absence of beer on board, although available it would still

render the gunpowder useless.

Another reason for rum used as a daily ration is that it kept for a

long time in the barrels. Drinking water would quickly go bad and

drinking such water could lead to diseases spreading on the ship

and scurvy.

This Navy rum was first introduced in the mid 1600’s and carried

on for over 300 years until the fateful day of 31 July 1970 when the

Admiralty decided to stop the ration and this day became known

as ‘Black Tot Day’.

Page 14

Rum

Mount Gay 40% 3.15

Havana 3 Year 40% 2.95

Havana Especial 40% 3.00

Havana 7 Year 40% 3.65

Goslings Black Seal 40% 3.60

Kraken 40% 3.40

Sailor Jerrys 40% 3.25

Wray and Nephews 63% 3.70

Pusser’s 54.5% 3.80

Lambs Navy 40% 3.00

Malibu 21% 3.10

Brandy/Cognac

Hennessy XO 40% 8.90

Calvados 40% 3.30

Janneau Armagnac 40% 3.80

Remy Martin VSOP 40% 4.15

Martell VS 40% 3.30

Page 15

Fortified

Pimms No1 Cup 25% 3.00

Winter Pimms 25% 3.45

Martini Extra Dry 15% 2.90

Martini Rossa 15% 2.90

Sipsmith Summer Cup 29% 3.75

Pernod 40% 3.30

Campari 25% 2.70

Cockburns Fine Ruby Port 19% 2.80

Aperol 11% 2.95

Minerals

Fever Tree (200ml) Tonic, Slim Tonic, Ginger Ale, Ginger Beer, Bitter

Lemon

2.60

Fentimans (275ml) Dandelion and Burdock/Ginger Beer

2.85/2.80

Cornish Orchards Juices (250ml) Pressed Apple, Orange and Lemon Zest, Elderflower

Presse

2.90

Bottle Green (275ml) Cranberry and Orange

2.65

Red Bull 3.50

Fruit Juices (reg/pint) Orange, Cranberry, Apple, Pineapple, Tomato

2.65/3.10

Cordials (reg/pint) Orange, Lime, Blackcurrant, Elderflower

0.45/0.90

Page 16

Liquor

La Fee Absinth 68% 4.00

Amaretto Disaranno 28% 3.40

Baileys 17% 3.85

Baileys Belgium Chocolate 15.7% 4.45

Chambord 16.5% 3.40

Kahlua 20% 3.30

Grand Marnier 40% 3.60

Cointreau 40% 3.40

Drambuie 40% 3.50

Southern Comfort 35% 3.40

Archers 18% 3.10

Sambucca 38% 3.25

Sambucca Black 40% 3.30

Jagermeister 35% 3.50

Tia Maria 20% 3.40

Tequila Olmeca Silver 38% 3.10

Tequila Olmeca Gold 38% 3.10

Patrón Añejo 40% 4.65

Patrón Silver 40% 4.55

Patrón XO Cafe 35% 3.65

Goldschläger 40% 3.40

Page 17

Not just a bunch of grapes

Do you know your new world from your old world? No its nothing

to do with vintages or time but more so the region of wine

production.

There are no absolute set lines drawn but an Old World wine

tends to come from countries considered to be the birthplaces of

wine namely European and Middle Eastern countries’.

New World tends to be from colonial countries like the US, New

Zealand, Australia, South Africa, Chile and Argentina.

Also Old World wines tend to be lighter bodied, more restrained

and lower in alcohol, though this is very much a generalization

and not always true. On the other hand New World wines tend to

be from warmer climate countries, which leads to fuller bodied

wine with bolder fruit flavours and also a higher alcohol content.

Again this is very generalized and there are wineries producing

wines that defy rules and regulations and simply make wine to

enjoy.

Page 18

Red Wine

175

ml

250

ml

Bottle

La Palma Merlot, Chile

4.30 5.90 15.95

Le Versant Pinot Noir, France

5.00 6.85 17.95

Richland Black Shiraz, Australia

4.85 6.50 17.95

Marques Del Atrio Rioja, Spain

4.85 6.50 17.95

Montepulciano d’Abruzzo, Italy

4.25 5.65 16.95

San Felipe Malbec, Argentina

5.25 7.50 21.00

Whistling Duck Cab Merlot, Australia

4.85 6.50 17.95

Cairanne, Cotes du Rhone Villages, France

24.00

Opawa Pinot Noir, Marlborough, NZ

32.50

Ct. Hostens-Picant Sainte Foy, Bdx France

35

Rose

175

ml

250

ml

Bottle

Le Versant Grenache Rose

4.50 6.25 17.95

Cutler Crest Zinfandel

4.30 5.90 15.95

Villa Cerro Pinot Grigio Rose

4.80 6.80 19.00

Page 19

White Wine

175

ml

250

ml

Bottle

La Petite Vigne Chardonnay, France

4.00 5.50 14.95

San Valentino Pinot Grigio, Italy

4.75 6.50 17.50

Lanark Lane Sauvignon Blanc, New Zealand

4.75 6.25 18.95

Riebeek Cellars Chenin Blanc, South Africa

4.30 5.90 15.95

Marques Del Atrio Blanco Rioja, Spain

4.75 6.50 17.50

Domaine Vauroux Chablis, France

6.50 9.30 26.00

Domaine Durand Sancerre, France

26.00

Opawa Pinot Gris, Marlborough, NZ

23.00

Page 20

Bubbles

175ml Half Bottle

Prosecco NV 4.50 17.95

Collet NV 34.00

Collet Rose NV 36.00

Moet et Chandon NV 45.00

Veuve Cliquot 22.50 50.00

Dom Perignon 150.00

Bollinger NV 80.00

Laurent Perrier 55.00

Page 21

William Hogarth

William Hogarth (1697-1764) rose from humble beginnings to

become a great British painter and engraver and Sergeant

Painter to the King.

He hated injustice and used his art to draw attention to the issues

he cared about – poverty, drunkenness, political corruption,

cruelty to animals. He also took practical steps to deal with these

issues, for example, promoting the first copyright legislation in 1735

and serving as a founder Governor of the Foundling Hospital.

In 1752 Hogarth published his theoretical book about art, The

Analysis of Beauty. His friends and neighbors had helped him with

the text.

Hogarth and his family took on a three-story brick house on the

western edge of Chiswick Town in 1749. This was their country

refuge, a weekend and summer home, away from the noise of

Leicester Fields (now Leicester Square).

Shortly after moving to Chiswick Hogarth issued the infamous Beer

Street and Gin Lane prints in support of what would become the

Sale of Spirits Act 1750 (commonly know as the Gin Act of 1751).

Designed to be viewed alongside each other, they depict the

evils of the consumption of gin as a contrast to the merits of

drinking beer.

Page 22

On the simplest level, Hogarth portrays the inhabitants of Beer

Street as happy and healthy, nourished by the native English ale,

and those who live in Gin Lane as destroyed by their addiction to

the foreign spirit of gin; but, as with so many of Hogarth's works,

closer inspection uncovers other targets of his satire, and reveals

that the poverty of Gin Lane and the prosperity of Beer Street are

more intimately connected than they at first appear. Gin Lane

shows shocking scenes of infanticide, starvation, madness, decay

and suicide, while Beer Street depicts industry, health, bonhomie

and thriving commerce.

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