On we go, to the 4pm openers in Bucks, ever closer to a resurrection of my famous (and trademarked) “All Bucked Up” blogpost title.
The Oak, in the side streets of Aston Clinton (look at your own map for it) is a welcome return to Proper Pub after the horror shows of Amersham.
Fullers own a few pubs out here in Beds & Bucks, and they’re far removed from the inner London “Pie & Prosecco” model.
It’d get a bonus point just for having the Opening Times at the door.
No greeters, no menus, no tat.
OK, a horse brass or two. And OK, it’s a bit twee with delicate folk music, but the welcome is genuine and friendly.
No silly guest beers either. Stick to the knitting.
But it feels like a village pub. Parents are using the car park to pick up their Erins and Ethans, and there’s a high young lad quotient at 4pm, not all of it Hi-Vis.
The Pride is drinking well.
A flat Pride, not that foamy rubbish.
From our perfect vantage point we observe. Eight pints of Asahi. EIGHT!. Three Neck Oils. Two Meantime.
Cask ? Best not ask.
retiredmartin 
It does make a pleasant change to see a glass of London Pride that’s not been thrashed to within an inch of its life by an inappropriate sparkler and swan neck.
“Eight pints of Asahi. EIGHT!. Three Neck Oils. Two Meantime.” Yes, it’s a bit concerning when we observe patterns like that. Let’s hope some cask drinkers turned up later.
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I guess enough do, based on my Pride. Two beers sensible.
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Nice looking pub. Extra bonus points:
Open all day, every day. Yay!
The word ‘Caramel’ in big writing on the Red Fox. There’s a very real danger I’d have tried that without the warning. I wish more brewers/licensees would do it…
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Blimey. It’s only beer. All these faddy drinkers. Only the other day Mrs RM turned down a pumpkin sour.
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I suppose there’s a glut of pumpkins at the moment, thanks to the unwanted import of Halloween from across the pond.
Pumpkin this and pumpkin that was all the rage, the first time I visited the US. It was October, and whilst I was impressed with the way many of the houses were decorated for this “festival,” the pumpkin ale, that virtually every small brewery was keen to press on customers, was definitely plant pour material.
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Yes, why add caramel to beer?
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Agreed, Mark 🤮
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Not enough plant pots in the world for caramel tainted beers. Like sucking on a Caramac…
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