North: Plungington Tavern

Preston, Lancashire

Many of the best pub success stories emerge out of adversity and Preston's Plungington Tavern is a prime example. Closed down and boarded up five years ago, it seemed de-licensing or even demolition was the only realistic prospect for the Victorian-built town centre pub.

Enter seasoned licensee Graham Rowson who persuaded owner Punch Taverns that there was a trading future for the pub after all. Graham remarks: "The place was a disgrace and it took 17 full skips of rubbish to clear the inside out. But half the fun was starting from scratch because we had no reputation or trade to sustain and we knew the only direction the business could go was up."

Graham invested £45,000 of his own money on essential repairs and then set about restoring the pub's lost business. It was a slow haul at first, but with an ethos of quality instilled through all facets of the business, including beer quality and an investment in staff training, the Plungington turned the corner.

Local drinkers began to return and Graham set about attracting pool, darts and domino teams followed by the launch of four soccer teams, including a ladies' section. Students from the nearby University of Central Lancashire were also tempted to visit. In only a few months, the Plungington began to put itself back on the map.

Graham remarks: "It was a long haul. The harder we worked, the more trade increased and finally we got to the point where we knew we had finally awoken a sleeping giant."

Recognition has now come with two in-house Punch awards, North West Pub of the Year and North West Customer Care Service.

From a turnover of nil, sales are now hitting the £338,000 mark and showing a 12% annual growth. This success has come solely from wet sales, with the pub's business geared predominantly towards beer drinkers who are attracted by the sporting nature of the Plungington.

All employees have their own personal training development programme. Bar and cellar maintenance is paramount. Graham aims to serve customers with the perfect pint every time, which means stringent attention to line-cleaning, cellar maintenance and an almost manic obsession with glass and bar hygiene.