IT WAS a decision that was to change our lives. A year ago we bought a pub, lock stock and barrels, and moved out of the centre of Oxford to the beautiful village of Combe, on the edge of the Oxfordshire Cotswolds.

The attractions were obvious. The Cock Inn is in an idyllic position overlooking the village green.

The building dates back hundreds of years, way before it became a pub in the late 19th century.

It is the only pub in the village. As a result, it is at the heart of the community, a meeting place for the villagers, a hostelry for hikers and bikers and a destination for those visiting Combe or nearby Blenheim Palace.

The challenge was that we had not run a pub before. My partner Victoria and I are both journalists and, other than spending significant parts of our lives relaxing in such establishments, we had never ventured behind the bar.

I had written lots of stories about pubs and the brewing industry before. And I was painfully aware of how many pubs have closed for varying reasons.

So why buy a pub? The question that everyone asks is surprisingly difficult to answer.Like any new business it lies with the challenge, the desire to be a success and to be custodians of the rich heritage of The Cock Inn.

So where to start? The Cock had been closed for three months when we bought it from Greene King.

Rightly or wrongly, the brewing and pub chain considered it surplus to requirements.

We spent several weeks renovating it, pulling out carpets and discovering the Cotswold flag stones underneath, replacing furniture and redecorating to brighten the place up and modernise it without losing its character.

Support from the village was clear, with a stream of people introducing themselves and looking around.

It quickly became obvious that living in a village was very different. People were friendly and talkative – particularly to the publicans.

The first key area was to supply decent real ale for thirsty customers. We chose local ales and, as a free house, can stock what we like.

After some trial and error, it became apparent that the regulars liked ‘session ales’ – strong enough to have plenty of flavour but not too strong to leave a nasty hangover the next day.

Looking after the ales has involved a steep learning curve. The cellar has become one of my favourite rooms in the place, kept at a constant temperature of about 12C to ensure the beer remains in peak condition.

Real ale is a living entity which has to settle and condition after delivery before the nine gallon firkin (barrel) is “tapped” or opened. Then it has to be left again with the whole process taking up to two days depending on the ale. They are all different.

Witney Gazette:

Andrew Smith in the cellar

But turnover has to be quick, with each firkin only staying at its best for about a week.

Fortunately we have never had a problem with beer going off. In fact, the opposite is true with the challenge being to ensure we do not run out.

Another challenge has been finding staff. Like many pubs and restaurants we are constantly looking for new recruits for the bar and kitchen and being in Combe there is the added problem of finding those willing to travel, often from Oxford.

But gradually we have assembled an excellent team and we have learned together.

The kitchen staff are producing great meals without falling into the “gastropub” category and we are developing a healthy trade, with many customers returning time after time.

We are also working on developing regular events to give people reasons to come to the pub, recognising that fewer individuals just “pop in for a pint” than perhaps a generation ago.

So we have weekly folk and jazz nights and recently had a successful live gig on a Saturday night. The Aunt Sally team has returned for league fixtures and there is a successful monthly quiz night.

It all takes organisation and planning, most of which is down to Victoria, as I still work as a journalist during the day. And it is very hard work.

Running a pub is not just about pouring pints and being pleasant to customers.

There is a plethora of tasks – working with suppliers, ordering food and drink, paying bills, arranging events, sorting building and appliance maintenance, dealing with bookings, marketing, cleaning, keeping on top of health and safety, arranging staff rotas and wages – the list is endless and exhausting.

But despite that, it is a hugely enjoyable experience full of characters and camaraderie.

We will never be millionaires, but with the pub life there is never a dull moment. And that is priceless.