Was Greene King, ex- Whitbread (Hawkins & Co) via Laurel. Reopened after four years’ closure and renamed JUGGED HARE in March 2012 after major refurbishment by ETM Group. No cash payments.
Historic Interest
Grade II listing:- Late C19. Yellow brick set in Flemish bond, dressings of gauged red brick and stucco, roof of slate.
Four storeys over basement, curved elevation to corner site with four windows to Chiswell Street, one to corner and two to Whitecross Street. The ground floor has a pilaster to the east end in Chiswell Street supporting a fascia stop and flanking a short stretch of rusticated stucco; the other end in Whitecross Street has the rusticated stucco and fascia stop without the pilaster; fascia and modillion cornice between, with a wooden pub front which appears to be a late C20 reproduction of a late C19 pub front. First- and second-floor windows segmental-arched with moulded stucco architraves, attached cornices and keystones, the keystones to first floor having festoons, the second-floor windows having panelled aprons flanked by consoles. Quoins of gauged red brick to either end of the facade, the corner windows flanked by panels of gauged red brick alternately long and short in imitation of quoins and by sunk panels of one brick's width. Storey band of gauged red brick above second floor, modillion cornice and blocking course; mansard roof with two pedimented dormers to Chiswell Street and one to Whitecross Street, that to the corner segmental-arched with moulded stucco architrave and pediment; fish-scale slates to mansard roof; ridge stack to Whitecross Street.
INTERIOR: has late C19 bar front and bar back, possibly not complete or in their original positions.
This Pub serves 1 changing beer and 0 regular beers.
Changing beers typically include: Harbour (varies) , Sambrook's (varies) , Timothy Taylor - Landlord
The Champion Beer of Britain is one of the most prestigious beer competitions in the world. It is the ultimate honour for UK brewers and has helped put many into the national spotlight.
Judging for the competition takes around a year, starting with individual nominations from CAMRA members and tasting panel nominations, leading to a series of rigorous regional heats adhering to a strict blind tasting policy.
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