[Editor's note: The Queen Vic has closed, at least for the time being.]
The Queen Victoria, the second stop on our English pub crawl after the Pointer Pub, promised to offer an altogether more English experience – the name alone will remind all Brits of the long-running cockney soap Eastenders. And the new boozer is also part-run by a Brit. So we tapped the place up for some advertising cash and promised to write a favorable review. Or, perhaps not – because a place called “The Queen Victoria” is bound to raise expectations in the English punter. Expectations that will be dashed on stumbling down the stairs and into this whitewashed cellar space. It’s not quite as un-English as the Pointer Pub, but the Vic runs it close, with furniture and decor that bears little resemblance to any pub I have ever been in. Where is the open fireplace? What happened to the wood pannelling? Why no beer-soaked carpet for that authentic pub smell?
Those in the know will know that The Queen Victoria is run by Terry and Gary, the guys behind Nothin’ but the Blues, the now defunct front-runner in the Budapest Burgerwar and a popular hang-out for musically minded expats. And jolly nice they are too, people who obviously have a stake in the place that goes way beyond making a living. Gary, an American who emerged from behind his laptop to strike up conversation with all of the few patrons in for a pint on the late afternoon we dropped by, is a former airline pilot who moved his family – lock, stock, the whole fuckin’ lot – from the beaches of Hawaii to the streets of Budapest. Word has it that Terry, the British side of the double-act, is the kind of “total encyclopaedia geezer” you would hope to meet in any true local. And the girl behind the bar was positively exuberant – so unusual for Budapest! So what are they doing opening another smoky Budapest cellar bar and calling it “The Queen Victoria?”
Talking to Gary, who really doesn’t care that the residents of Albert Square would be unimpressed with this particular take on the “nuclear sub” (see Americana above), you realise that it’s time to redefine the word “pub.” Because, despite his unauthentic accent (but let’s face it, you will rarely get served by a Brit in London these days), there is lots to love about Gary, and his vision and enthusiasm for the place. And because the essence of any pub is the difficulty associated with walking by without dropping in for a pint and a chat – a place with familiar faces, a basic menu and music loud enough to enjoy but quiet enough to talk over – we still reckon the Vic will be a winner. And there’s more to the Vic it than that.
Terry and Gary have already built up a following at Nothin’ but the Blues, and not just for their burgers. In fact, burgers are not even on the menu at the Vic (update: apparently they have been added since press time), although bangers and mash, chile con carne, English breakfasts and even authentic Thai rolls all are (apparently there is also more Thai to come). We only sampled Gary’s own chile (Ft 1,200, €5) – the chef called in sick – and it passed the test. The management also promises a continuation of the popular Sunday afternoon jam sessions, concerts on Thursdays and Saturdays and open mic night on Mondays in the cavernous (and even less pub-like) back room, as well as Sky Sports for Premier League football. Belhaven Best, the excellent draught ale familiar from the Kaledonia, is also on its way. At the time of drinking, there was only the usual Dreher and Pilsner.
So, while the Vic may not seem like a pub at first glance, it has more than enough character to win over the first time punter, and keep Budapest locals coming back for more. And we know the people behind it will ensure a genuine pub community builds around it, based on good music, live sports and that most important of pub characteristics – dropinability.
Somebody please let us know when the burger makes it back onto the menu!
Also — is the Bangers & Mash made with Wilkinson sausages?
Wall’s bangers obviously?
And “Danish” brand rashers, and black pudding and Heinz Baked Beans, Fried Bread and decent tea??? Salivating into my keyboard now..
I can confirm, the legendary Blues Burger is now available at the
Queen Vic.
Well if its back I hope it the one which Matt review rather than the one I had eating there. Never really did get a chance to see if mine was just a fluke.
T&G Best of luck with the new joint!
I think your reviewer might have Gary and Terry mixed up. I would certainly have my doubts about Terry flying a plane.
@Sean.Hi,i am curious,are you asking are they Wilkinson’s sausages because you love them or hate them?{and you are trying to avoid them}.
My personal opinion of them is as follows.
1.They are a by-product of pork yet they cost more than fillet pork.
2.They are delivered in an un-refridgerated family car-no matter what the temperature is outside.
3.You wait 15 minutes for your oven to heat up and then another 30-40 minutes cooking them[way too thick].That’s breakfast?
4.Every second or third sausage has a lump of paprika sausage in it-probably due to the last batch having not been cleared properly.
5.If the overdose of MSG or similar in them does not keep you awake at night-then congratulations on your constitution.
6.No hygenic packaging or weight sticker or out-of-date or date of manufacture or processing on them.No receipt.
7.Half of my delivered batch had been soured from the summer heat and the other half did not even taste good. I binned them after the nightmares i had{MSG}.
If this is your idea of a good sausage i would love to know what country you come from,are you Hungarian?
Bon Appetite.
RE sausages: I had a largish party last summer that featured Wilkinson’s sausages on the menu: we had no such problems as stated above. Only sausagey goodness. @ Wilbur: I will quality check the burger some time later when the kinks have been worked out in the kitchen and then post results.
@David: I actually quite like Wilkinson sausages. However, I’ve never ordered them to my home; I just eat them whenever I’m at the Caledonia. And they’ve always been passable if not really good. Could it be that you just had a really bad batch?
re. “No hygenic packaging or weight sticker or out-of-date or date of manufacture or processing on them.No receipt.” — welcome to Eastern Europe! Thanks God this sort of thing is still possible here.
re. where I’m from — Canada. There’s a wide variety of reasonable-quality salted and cured meats there.
That last comment was from me, Sean
@David
You obviously don’t have a clue about british sausage so I also think your other comments are suspect as well.
I have bought sausage from Wilkinson for close to four years and have placed over thirty orders. Many of my friends order as well. There has never been a quality issue. Actually the quality far exceeds anything else I’ve seen on the market UK or Hungary. They are not cheap for a reason.
You obviously expect Wilkinson’s sausage to have the shelf life of an Oscar hotdog. It doesn’t it’s fresh, not cooked and smoked like the hotdogs you are familiar with. Fresh sausage needs to be cooked within three days or frozen previously. It also needs to be cooked for 30 minutes since it’s raw. Wilkinson also delivers the same or next day of production and keeps the sausage in coolers or insulated bags.
Packaged and tagged for expiration? Have you never gone to a butcher? Do you always shop at Safeways and The PiggyWiggly? Butcher shops wrap product in paper or put in plastic bags. Food only gets shrink wrapped for self serve purposes. Also the food is processed shit.And expiration stickers are commonly replaced.
There is no MSG in Wilkinson sausage it’s just your hot flashes.
Wilkinson sausage is too thick for you? I’m sure you are far more worldly than you let on.
If you still insist on being coy there are the tomato chipolata which will give you a slim fit.
And no I am not Wilkinson nor a close friend just a happy customer who knows you are full of shit
Well this is David W and I am very sorry to hear of your dislike of our product Sean. Just to set the recored straight. The sausage does not contain any artificial colouring or preservatives, and I mean none. It contains grade A pork, plus seasoning and rusk. The sausage is always made fresh and is chilled for delivery, in a van actually. Its shelf life is 3-4days. I am not a multinational and so it is not difficult to contact me if you have problems with cooking storge or anything else, I am always happy to discuss. I hope one day you find what you are looking for, perhaps it will have walls on the wrapper.
Best D
Patrick: I fear you are right, Terry has now been replaced by Gary and vice versa.
@ David Wilkinson — I think you’re confusing me with that other David guy. Re-read the comment thread and you’ll see I was actually defending Wilkinson sausages!
Oh, and as an aside, I had the burger on Friday and it’s exactly the same as the NBTB burger. Very, very good.
sorry sean I am better at making sausages than blogging, thanks for the support!
The only thing bad about Wilkinson’s sausages is that they aren’t available in every corner grocer in Budapest… and that you can’t easily order them online.
I don’t hang out in ex-pat circles (or themed pubs like the Kaledonia) so I’m well out of the loop about these Wilkinson sausages. Where oh where can I buy them? I need my sausages and fustolt kolbasz just doesn’t cut the mustard with regards to inclusion in bangers n mash.
Dr. Ki – here, try this email address, though it maybe out of date: david.wilkinson@chello.hu. And tell him to get a damn webpage, or to have us make one for him or something. It’s 2009 – all good sausages should be online!
Ta Erik, much obliged to you squire.
What’s happened to the Pub Crawl ? You guys working too hard or not out enough ? Having just visited the new refurbished Freggat it is worth a shout.
Just sampled the burger at QV.
Cons: Went up in price from 1,100 to 1,500 for the cheeseburger. Fewer fries. Only two beers on tap.
Pros: Same great burger – it is still my choice for the best in town. Friendly waitress. Great slaw and steak fries. Overall, nicely done.
hmmm went here to get a burger and the place is all shut up!
@Anonymous: Indeed, I just found this out yesterday as well. Damn shame.
what happened to this place?
it fell flat on it,s face