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The majority of pubs have now reopened after the latest lockdown, albeit still with restrictions. Many pubs currently have temporary trading hours; these are shown where known. We also show pubs we know have still not reopened as temporarily closed.

Please note that due to the pandemic currently being allowed to run out of control, many pubs are having to close temporarily due to staff or customers getting "pinged". Please check with the pubs if you plan to travel any distance.

Friston Old Chequers

Friston Old Chequers

formerly Chequers

Real Ale is sold here.

Aldeburgh Rd, IP17 1NP

grid reference TM 412 601

bar / restaurant, opened pre-1874

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(01728) 688039

(01728) 688039

Reopening on open until Wednesday 19th May 2021, the Old Chequers is a country pub with dining. A modern twist on a family run pub with traditional log burner and a warm welcome to all.

The Old Chequers is child and dog friendly (for well behaved ones!). There is a rear enclosed patio area - a sun trap in good weather, and bench seating to the front opposite the village green. There is a large car park to the front and access for disabled is good being all on one level.

The Old Chequers serves 2 regular real ales and a guest ale when demand is good and a good selection of lagers, ciders & wines. Booking recommended at weekends. May close early in evenings if quiet. Chef Patrick Neal has built an excellent food reputation for the pub in a very short time.

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Facilities

Facilities

Gallery

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Historical interest

Historical interest

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Landlords

Landlords

Footnote

The Chequers sign is an ancient sign probably brought to England by the Romans. Later the sign became associated with a money table e.g. an exchequer or type of chessboard. Some pubs displayed the sign to indicate that they would change money or acted as bankers in some way.

(Most pub, location & historic details collated by Nigel, Tony or Keith - original sources are credited)

(old PO directory information courtesy of londonpublichouse.com)

(** historic newspaper information from Stuart Ansell)

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