Braughing

Early History:

Settled habitation began in the Iron Age, around the 3rd century BC. Braughing is thought to have been a trading post, as it is situated on the navigable extreme of the Rib, providing a route to the larger River Lea.

Close to Braughing there was a significant Roman town, situated near to several major Roman roads, including Ermine Street (now the A10), Stane Street (now the A120) and the Icknield Way. The town was a Roman industrial centre for the manufacture of pottery. When the River Rib is in full flood, bricks, tiles and other more interesting artefacts from the Roman settlement are washed from its banks.

After the Roman period it was settled by the Anglo-Saxons: the earliest form of the name Braughing is Breahinga: Old English for the people of Breahha. It is mentioned in the Domesday Book of 1086. Braughing is located at the junction of 5 roads which made it an ideal settlement for trade. Agriculture was an important feature of the local economy. Sheep farming and grain were the most important.

Braughing

Fleece Lane, which runs alongside The Golden Fleece, refers to the lane leading to a shallow part of the river where sheep were driven to be washed, this activity and its proximity to the location inspire both the name of the lane and that of the pub.

In the Victorian era, the village grew and added facilities such as additional churches, a boys school, and the Fleece Lane iron bridge to name a few. In 1863 the railway came to Braughing and with it a new station, linking the village to Buntingford. The railway served the village for 101 years until its closure under the Beeching review in 1964, despite strong local opposition.

www.braughing.org.uk

Braughing Sausages – D White Butchers

In 1954 Douglas White and his wife Anna made their first Braughing Sausage. It has proved to be very popular with not only the people of Braughing and East Hertfordshire but also nationwide. Since those days, the recipe has remained the same. One thing that has changed though is the quantity of sausage that made and now, on average, 30,000 sausages are sold each week.