HISTORY OF BLACK BULL inn

No one could have predicted that when George and Audrey Pagendam bought a one-room pub in 1963 that it would grow to become a foodie institution with such wide-ranging appeal. Sadly, George passed away in 2000 but while running the pub the Pagendams clearly put their heart and soul into it, developing it from that one room first by expanding into the terrace of cottages beside the pub to build a larger restaurant, then over the years adding the Fish Bar, the Conservatory, the Private Rooms, and of course ‘Hazel’, the splendid vintage train carriage adjoining the pub.

George, a big man in every sense, was also something of an inventor: thanks to the tank system he devised in those first few years, even today The Black Bull is able to store live shellfish, such as the lobsters, Dublin Bay prawns and oysters for which it is well known, guaranteeing otherwise impossible levels of freshness. This is testament to their position as pioneers of gourmet excellence.

No doubt George would be glad to know that Philip Barker, who bought the Black Bull from Audrey Pagendam in 2006, is dedicated to maintaining their impeccable standards and the pub’s wonderful character.

He’s not alone in this regard as all the staff, some of whom have worked here for over 30 years, are all totally committed to preserving the Black Bull’s enviable reputation.