ENJOYING a trip to the pub might be one of the most traditional and enjoyable of English pastimes. Some things never change, or do they?

"Oh, it's a totally different world from when we started out almost 30 years ago," said Eric Hargreaves, who, along with his wife Trish, runs the popular Royal Oak at Riley Green near Blackburn.

Eric and Trish are in their ninth year at the popular roadside inn, following a 17-year stint at the Higher Buck at Waddington.

"There is so much more in the way of competition, we have to go that 'extra mile' to attract custom. It's annoying, but many people still don't regard this as a proper trade.

"When we started, you got a 'little' business and had to spend a couple of years 'proving' yourself before the brewery would promote you to bigger premises.

"These days, it irks me to see people taking over successful concerns with no experience whatsoever. One guy we knew returned from Canada after 27 years saying he wanted to 'retire' into a country pub - well, believe me, you don't retire into any pub.

"He had never served behind a bar before and I think he lasted 12 months. That particular pub is now on its seventh tenant since 1995 and I don't think that's fair to the pub or to the public it serves.

"You have to realise that running a pub is a vocation. It's enjoyable, but if you want to survive and prosper, then it takes a hell of a lot of hard graft."

The availability of beers, wines and spirits in shops and supermarkets with their immense buying power means the 'carry-out' trade is bound to be a threat to public houses.

"That's certainly true," admitted Eric. "But Trish and I have been connected with Thwaites Brewery for 30 years and they have really supported us and moved with the times. The Thwaites' brands portfolio is second to none in my opinion.

"When we first started, Thwaites tried to do their own lagers and failed a couple of times. The bitter has always been absolutely fine, but now we've got all the very best in all areas - Warsteiner premium lager, Smooth beer and now Lancaster Bomber's come along."

While the quality drinks on offer will automatically attract customers, successful pubs need more than just sound beer sales these days - precisely why Eric and Trish have looked to increase turnover by providing food. Not just food, but very good food, and they have the catering awards to prove it.

"The emphasis now is you have got to do food and you have got to do it properly. It's very difficult in this day and age to survive on wet trade.

"The split at the Royal Oak is now 50-50 and one encourages the other. It is something we have built up over the years. We are lucky, I suppose, as we are in a good spot. Customers can be drawn from Blackburn, Preston, Chorley, Bolton and beyond. We don't really need to advertise: word-of-mouth works very well for us.

"People want a warm welcome and friendly service. When people come into the Royal Oak, I like to think they are coming into our home and we expect them to treat it as such. By the same token, we look upon them as our guests and want them to have an enjoyable time.

"It is a challenging trade, but if you enjoy meeting and working with people then you make a go of it. Turning a pub into a successful business takes dedication and graft and it doesn't happen overnight."

But Eric and Trish are proof that out of a tiny acorn can grow a Royal Oak.