The Landlords
Roger and Anthea Cawdron have been running pubs in Norwich for many years and currently own the Ribs of Beef in Wensum Street, Norwich.
Roger's family have run pubs in Norwich for years - uncle Albert ran the Norfolk and Norwich Arms in Sprowston Road, uncle Freddie - the Kings Arms in Boltolph Steet and the Magpie in Magpie Road and his father Ted - the Edward VII on Aylsham Road.
Roger pulled his first pint of 'twos'(mild and bitter) in 1961 at his uncle Freddie's pub the Kings Arms in Boltolph Street opposite the Odeon Cinema (now both demolished to make way for Anglia Square) and thinks it cost one shilling and a penny (just over 5p). In those days you only had a choice of either mild or bitter, light or brown ales, nips or stingos, lager was virtually unheard of and could only be rarely found in bottles.
Roger joined the London Fire Brigade, worked part time in various pubs in London and used to drink in the Round House, Covent Garden (run by Jack - the father of Colin Keatley of Fat Cat fame).
On returning to Norwich Roger helped his parents - Ted and Betty run the Edward VII in Aylsham Road and met his wife, Anthea, who worked for Boswell's Insurance Company.
He then went on to run Fisher's Free House in Prince of Wales Road and together they ran the Adam and Eve in Bishopsgate, the Mischief in Fye Bridge St, the Black Horse in Earlham Road, the St George and Dragon in Hay Hill, the Garden House in Denbigh Road and the Bridge House on Bishop Bridge Road and were one of the first multiple licensees in the city.
Roger has held various offices with the Norwich and Norfolk LVA, the Norwich Brewery and Watney Mann Tenant Stream, the NULVA, the British Institute of Innkeeping and various other associations giving something back to the trade he loves.
They have two children - James who is married to Leslie and run their own business in New York www.fohpos.com and Joolia who helps her husband Gary run his building and decorating company www.impactdecorators.com. In February 2009 IMPACT refurbished the Ribs to bring it up to today's standards.
