Photograph Notes: At the corner of Chariot Street stands the Hull Cheese public house. Taylor, the "Water Poet", described his visit to Hull in 1622 in a curious literary production called "A Very Merrie Wherrie - Ferrey - Voyage to Yorke for my money." Taylor says: "Thanks, to my louing host and hostess, Pease, There, at mine inne, each night I tooke my ease; And there I got a cantle of Hull cheese." In a foot note the poet tells us that Hull cheese "is composed of two simples, mault and water, in one compound, and is cousin-germane to the mightest ale in England." At that time Hull was as celebrated for the manufacture of good ale as Burton-on-Trent.

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