The House of the Binns dates from the early 17th century, and was the home of Tam Dalyell until his death in January 2017.
Perhaps inhabited since prehistoric times, Binns Hill may have been the site of a Pictish fort. Written records begin in 1335. There was certainly a manor house here by 1478. In 1612 the estate was purchased by a wealthy and well-connected Edinburgh burgess, Thomas Dalyell. Between 1621 and 1630, he rebuilt the original house, and parts of the interior still reflect that period; in particular the north-west portion of the present entrance front, and decoration of the High Hall and King's Room (created in the hope of a visit from Charles I, which never came to be). These rooms still contain examples of some of the earliest cornices and mouldings in Scotland. Thomas Dalyell's more famous son, the Royalist General Sir Tam Dalyell continued the development of the house, adding the first of the towers, and the western range.
Today the house principally reflects its extensions of the mid 18th and early 19th century. In the 1740s, Robert Dalyell added the dining-room and a morning room, whilst around 1810, the architect William Burn (1789–1870) adapted the building to the Scottish baronial style, adding further towers and mock battlements. Some of the Gothic exterior decoration was inspired by Walter Scott, who was a friend of the Dalyell family. Today, the building is three-storey at the main north facade, with two-storey wings.
In 1944, the house, its parkland, its contents, and an endowment for its upkeep were given to the National Trust for Scotland by Eleanor Dalyell. The house contains a collection of porcelain, furniture, and portraits which trace the family's lives and interests through the centuries.References:
The Historic Sausage Kitchen of Regensburg (Wurstküche) is notable as perhaps the oldest continuously open public restaurant in the world. In 1135 a building was erected as the construction office for the Regensburg stone bridge. When the bridge was finished in 1146 AD, the building became a restaurant named Garkueche auf dem Kranchen ("cookshop near the crane") as it was situated near the then river port. Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. The present building at this location dates from the 17th century, but archaeological evidence has confirmed the existence of a previous building from the 12th century with about the same dimensions.
Until ca. AD 1800, the specialty was boiled meat, but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered. The kitchen still operates today and serves 6,000 sausages to guests daily.