The Pub Regulars Who Carried Their Mate to the Pub, Every Day

10 July 2025

Paul Francis

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There’s friendship. Then there’s Cleary Arms friendship.

In the West Yorkshire village of Burthwaite, a group of pub regulars are being quietly hailed as local heroes for a simple but powerful act of loyalty. For nearly two years, they have taken it upon themselves to ensure their mate, 78-year-old George Pickering, never missed a pint at his favourite pub. Even after he could no longer walk.

Bar shelf with various liquor bottles, including Jim Beam and Maker's Mark, in warm lighting. Bottle labels and wooden decor visible.

Every day, without fail, the regulars at The Cleary Arms take turns wheeling George the quarter-mile from his bungalow to the pub and back again. Rain, snow, or sunshine.

“Missing a day? That’d be like missing church,” jokes Pete Lawson, one of George’s oldest mates. “Only we worship ale and pork scratchings instead.”

A Slow Decline, and a Fast Response

George, a retired coal merchant, has been part of Burthwaite’s daily pub crowd for over five decades. Locals call him “The Mayor of Cleary Arms” due to his usual perch in the corner seat and encyclopaedic knowledge of local gossip.

Two years ago, George suffered a stroke that left him with limited mobility. Though his mind remained sharp, walking became nearly impossible. At first, he resigned himself to a quiet life indoors.

“Those few weeks nearly broke me,” George recalls. “I missed the lads. I missed the laughter. I missed being part of it.”

His friends, however, had other ideas.

“They told me to shut up and sit tight,” George grins. “Next thing I know, they’ve got a wheelchair and a rota.”

A Pub’s Beating Heart

Each afternoon, like clockwork, one of the lads collects George. They’ve weatherproofed his wheelchair with a pub-style umbrella and even added cupholders. Some days, he arrives to a cheer. Other days, it’s quiet chat and crisps. But he is never forgotten.

Landlady Maria Dodd says George has become the symbol of the pub’s soul.

“He’s the glue, really. The stories he tells. The way everyone lights up when he’s here. It reminds us what pubs are truly about – community.”

She adds that they’ve modified the pub’s entrance with a ramp and extra-wide access thanks to a local fundraiser.

“We thought we were helping George,” she says, “but really, he’s helping us keep this place alive.”

National Attention

Earlier this year, a passing cyclist posted a video of George being wheeled in by Pete, pint in hand, singing an off-key version of “Jerusalem.” It went viral.

Since then, the story has featured in regional news and morning radio, sparking a wave of admiration. Offers poured in – new wheelchair cushions, local breweries offering free ale, and even a campaign to name him a “National Pub Treasure.”

George shrugs it all off. “I’m just a lucky old bugger with brilliant mates.”

More Than a Pint

In an age where loneliness among older people is a growing issue, George’s story is a powerful reminder of what friendship, loyalty, and a good local can achieve.

“These lads saved my life,” George says quietly. “I was fading. Now, I’ve got something to get up for every day.”

Burthwaite might be small, and The Cleary Arms might not win any Michelin stars. But in a modest corner of Yorkshire, the spirit of the Great British pub is alive, well, and on wheels.

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The concept of restaurants dates back to ancient civilisations, where the seeds of communal dining were first sown. In Ancient Rome, thermopolia were ubiquitous. These small establishments, often compared to modern fast-food outlets, sold hot, ready-to-eat food to citizens and travellers who lacked cooking facilities at home. Their simple fare included stews and porridges served in bowls embedded into L-shaped counters.

In medieval Europe, taverns and inns served as dining hubs for travellers. These establishments offered communal meals at fixed times, with little choice in the menu, often reflecting local cuisines and available ingredients. Food was served at long tables where patrons ate side by side.

The Birth of the Modern Restaurant

The term "restaurant" itself is French, originating from the word "restaurer," meaning "to restore." This term initially referred to healthful broths and bouillons sold to restore the health of weary travellers and workers. The first true restaurants, as we understand them, emerged in 18th-century Paris. Boulanger, often credited with opening the first modern restaurant in 1765, served a variety of dishes at any time of day, breaking from the traditional fixed meal times.

The French Revolution played a pivotal role in the proliferation of restaurants. As the aristocracy fell, many chefs who had served noble households found themselves out of work. These chefs opened public dining establishments, bringing their refined culinary skills to the masses and establishing the foundation for fine dining.

The American Influence

In the United States, the restaurant scene began to flourish in the 19th century. Delmonico's, opened in 1837 in New York City, is often cited as America's first fine-dining restaurant. It introduced many culinary innovations, including the Delmonico steak, eggs Benedict, and baked Alaska. Delmonico’s also claims the distinction of being the first in America to use tablecloths and offer a printed menu.

The Union Oyster House in Boston, founded in 1826, holds the title for the oldest continuously operating restaurant in the United States. This establishment has been serving fresh oysters and more for nearly two centuries.

Technological and Cultural Shifts

The 20th century brought about significant technological advancements that transformed the restaurant industry. The rise of fast food chains like **White Castle**, founded in 1921, revolutionised dining by offering quick, affordable meals to the masses. This era also saw the introduction of drive-thru services and the expansion of global franchises such as McDonald's, which further cemented the fast-food culture.

Modern Innovations

Today, restaurants are at the forefront of technological innovation. Digital kitchen display systems (KDS) streamline operations by integrating front-of-house and kitchen activities, ensuring efficient order management. Self-order kiosks and mobile payment systems enhance customer convenience and reduce wait times.

The rise of online ordering and delivery services has transformed how people dine. Platforms like UberEats and Grubhub allow customers to enjoy their favourite meals from the comfort of their homes. Additionally, the concept of ghost kitchens, which focus solely on food production for delivery, has gained traction, especially post-pandemic.

Sustainability and Future Trends

Modern restaurants are increasingly embracing sustainability. From using biodegradable packaging to sourcing local ingredients, these practices not only benefit the environment but also attract environmentally conscious consumers. For instance, the Chipotle chain has switched to compostable bowls made from plant fibre, reflecting a broader industry trend towards eco-friendly practices.

Sustainability and future trends modern restaurants are increasingly embracing sustainability from using biodegradable packingto sourcing local ingredients these practices not only benefit he environments but also attract environmentally conscious consumers

From ancient taverns and inns to modern digital dining experiences, the evolution of restaurants reflects broader social, technological, and cultural changes. While the core purpose of providing food and a place to eat remains unchanged, modern restaurants offer a vastly different and enriched dining experience. As technology and sustainability continue to shape the industry, the future of dining promises to be as dynamic and diverse as its past.