Bryden, Hamilton
Bryden, Hamilton
Brechin’s Bar
174 and 443 Gallowgate, Glasgow.
In 1888 it was reported that William Brechin & Son, Gallowgate had made the headlines, Brechin’s had blended 12.000 proof gallons of the best brands of Scotch Whiskies. Such vast amounts was not heard of in those days. Publicans, Wine and Spirit Merchants hearing of this news, know how serious and busy Brechin’s was and made them a household name.
When Brechins left the 174 Gallowgate premises it became known as Lynch’s, John Lynch’s father owned it for many years. John Lynch is better known in the east end of the city for owning the Old Barns on London Road.
Blackley, Arthur
Blackley, Arthur
Black Bull
Milngavie.
A coaching Inn since 1827, the Black Bull combines traditional atmosphere with modern comforts. 1971.
In the News in 1971…
£140,000 Face-lift But traditions stay.
So often is all the character knocked out of a fine building when the “modernisers” come along, that it’s a pleasure to come across a really well-done blending of old and new.
Such was the case when I went to see the new £140,000 extensions which have just been completed at the Black Bull Hotel, Milngavie.
The Black Bull is an old coaching Inn which dates back to at least 1827, and just over five years ago became part of the Scottish and Newcastle Group. It is now managed by Mr. John Allison, formerly assistant manager at the MacDonald Hotel, Eastwood, in the south side of Glasgow.
Bigger Staff.
The staff has been increased to a total of 65 to cope with the increased business which is already evident. The main extension includes 25 new bedrooms, which brings the number of guest rooms up to 30, and all bedrooms now have their own radio, telephone, television, private bath, and shower, and a tea-making machine.
The new rooms are on the upper floor of the extension, which also houses seven new shops in a very pleasant arched arcade. Besides the new bedrooms, there’s a new function room which holds 130 people for weddings or conferences, and here local tradition has been preserved. The hotel used to be the venue of the local courts in former times, and the function room has been finished to represent judges’ chambers, with fine oak woodwork and book-lined walls.
Manager John Allison. 1971.
The cocktail bar has been extended, and also the restaurant, which now seats 70. The lounge bar and public bar are still to have their face-lift. Still taking pride of place in the reception area is the ancient well, which is believed to have been in use since Roman times. “We keep it glassed over, though,” Mr. Allison told me. “It’s at least 20ft deep.”
A corner of the cocktail bar, which has been extended as part of the hotel’s face-lift. 1971.
The Jacobean style of decoration is, for once, simple and without gimmicks, much to Mr. Allison’s satisfaction. The dark beamed ceilings contrast well with white walls, plain orange curtains, and grey-green tweed upholstery. Wrought-iron lamps from France are a feature of the restaurant, presided over by the popular head waiter. Mr. Alessandro Moro.
Increased Size.
Behind the scenes, chef Robin Coleman is in charge of a kitchen which has been doubled in size, and the good cooking for which the Black Bull has a reputation is represented in the wide range of dishes available, table d’hôte and a la carte at lunchtime and a la carte in the evening.
An ancient well, possibly dating from Roman times is a feature of the reception area. 1971.
“The hotel has always been a meeting place for local people and organisations,” said Mr. Allison, “and this is still the case. “Apart from dinner dances, which we are holding on Wednesdays and Fridays in the restaurant, there’s a folk group on alternate Sundays run by Lomond Folk, and the Mafia Club meets here regularly.
Head waiter Alessandro Moro. 1971.
“There’s nothing at all sinister about that, by the way. It stands for a group of Milngavie musicians who play accordians and fiddles!” The Allander Rotary Club, the local Ladies Circle, and Milngavie Toastmasters have regular meetings in the hotel too. Function menus run from £1.25 to £2, and bed and breakfast charges are £4.25 for single rooms and £6.50 for doubles, plus the service charge.
Bishop Street Pub
Unknown Pub.
117 Bishop Street, Anderston.
Do you know the name of this Public House.?
The pub sat at the corner of 117 Bishop Street, and William Street, Anderston.
It was originally called Gilmour’s Bar. Hugh Gilmour the owner of the pub in the 1890s had other premises in the city, the most famous one still survives today and is known as Thomson’s Bar, 579-81 Springburn Road which he took over in 1886, his other two public houses were Ruxton’s Bar, at 21 Elderslie Street and 39-41 Cowlairs Road, this pub is better known as the Highland Fling in Springburn area, north of Glasgow.
The Bishop Street premises were sold to well known and respected publican Francis Meichen in 1900. Mr Meichen also ran a pub at 56 Dale Street, Bridgeton, which he took over in 1888, and 326-28 Possil Road, acquiring it in 1890. Other pubs Francis Meichen had were the Old Toll Bar, Paisley Road West and Meichen’s Bar in Parliamentary Road and the Old College Bar on the High Street.
In 1908 the Bishop Street premises were sold to publican Patrick Shanley, he also ran a pub at 394 Parliamentary Road at the corner of Calderwood Street, which he acquired two years later. Mr Shanley continued in the pub in Bishop Street until the end of the 1930s.
After World War Two Daniel R Anderson took over the business, he also ran a successful pub at 79 Main Street, Bridgeton. In 1947 Mr Anderson was residing at 8 Moraine Avenue, Drumchapel. His wife Mary continued as licensee until the pub finally closed down and demolished in the mid 1960s, when most of the buildings in Bishop Street and William Street were flattened.