Stroud, Gloucestershire

 

Place and taste

I was recently reading Adam Nicolson’s Sissinghurst, about the beautiful castle in Kent restored and lived in by his grandparents, Harold Nicolson and Vita Sackville-West. Adam Nicolson is the third generation of his family to live there and its garden, also the creation of Vita and Harold, is world-famous. In the book, I found this very apposite observation about places: ’It is an article of faith with me that a place consists of everything that has happened there; it is a reservoir of memories, and understanding those memories is not a trap but a liberation, a menu of possibilities’.

This is very much how I think about buildings and its truth was exemplified when I saw this ghost sign in Stroud. Actually, it was the Resident Wise Woman who spotted it first, and I expressed surprise that, having been to Stroud dozens (at least) of times, I’d not noticed it before. ‘Pritchard’s delicious home-made what?’ we wondered, fancying that we could make out a hint of the first letter of the missing bottom line – could that be part of an ’S’, and could the answer be ‘Sausages’?

It does indeed seem to be the case that this was the premises of Walter Pritchard, butcher, and his two sons, Arthur and Jack, and that the family opened their business here in 1928, the sons carrying on into the 1960s. The shop front, with its elegant turquoise and cream tiles (a tiny bit of it is visible on the right-hand edge of my picture because the window extends around this side wall of the building), could well have been made for them – butchers often favoured attractive ‘hygienic’ tiles that could be wiped down with ease, though this one does not feature the animal tiles that some butchers went for.

For me, the shop has a more recent memory – it was until a few years ago a second hand bookshop, which always had a large selection of books on film and architecture. Quite a few volumes on my shelves came from here. So if some older residents think of it as ‘the old butcher’s’ and remember its sausages (for foods too are at their best local and distinctive), I remember it as a source of books about architecture. No doubt for some it has yet other associations, accruing to form the reservoir of memories that Adam Nicolson mentions.