TRAGIC:
Salt of the earth: The secret history of the pub peanut (Rob Crossan, October 28, 2024, Country Life)
If you wanted a salty snack in a British pub before 1872, then there really was no need to order anything other than a pint from the barman. Before the Licensing Act that became law that year, breweries would put salt in the beer itself, keeping — as was no doubt intended — their customers thirsty and masking the often appalling quality of the ale sold to drinkers.
A century and a half on and the issue of salt with your beer is once again coming out of its shell. This time, it’s due to the decline in sales of that most venerated of pint accompaniments: the humble bag of dry roasted or, more commonly, salted peanuts.
Market-research firm Kantar reports a 4.5% decline in the sale of peanuts between 2020–23, worth £29.4 million across the country’s supermarkets. As Dominic Durham, general manager of The Sheaf View in Sheffield, South Yorkshire, five-time winner of the CAMRA (Campaign for Real Ale) Champion Pub of the city, elaborates, the change in habits has been noticed behind his bar counter, too.
‘There has been a definite decline in sales [of peanuts],’ reflects Mr Durham. ‘The main change in snacks is that the variety has increased — things such as poppadoms and pretzel pieces are available now, which obviously takes sales away from nuts. A lot of venues now offer more substantial snacks, including pork pies and Scotch eggs — we even sell onion bhajis that a local curry house provides us with at weekends.’