STUBBORNNESS and a quality product are the secrets to success and longevity in the pub and restaurant trade. That’s the advice from one of the longest-serving independent landlords in Yorkshire, and possibly Britain.

Edward Boynton has been at the Nag’s Head at Pickhill for 42 years.

He reckons he would have got a lesser sentence for murder but in the next breath says “Customers are good fun”.

He’s been behind the bar through several recessions and many good times, ably assisted by wife Janet, who has been involved with the pub herself for nearly 30 years.

An 18th century coaching Inn, it was at one time one of four pubs in the village of Pickhill, near Thirsk, well situated just off the Great North Road, as it was known in times past, now the A1 motorway. The Nag’s Head is now the village’s sole surviving hostelry.

Originally Edward’s father, a local farmer, put the money up for sons Edward and Raymond, who had both been to catering college at Scarborough, to run the pub.

The pub has built up an enviable reputation with Edward and Janet expanding and developing it into the country inn hotel it is today.

With 12 bedrooms and a two AA Rosettes restaurant, Edward even reckons they’re part-time travel agents, sorting out events, booking race meetings, shooting and adventure sports for guests, as well as in their spare time running a small-scale wine company.

Edward says: “You have to take it forward. We built the bedrooms because we knew that was what was needed.

“The game is changing all the time. People want to drink and eat and possibly stay as well and you have to cater for that and look after the local community as well,” he adds.

But it’s not for the fainthearted .

“Don’t bother asking us how many hours we work. It’s more like how many hours we don’t work. But every day is different and it is enjoyable.“ There have been tricky times. The latest recession coincided with massive works to upgrade the A1 and for months it caused problems for people trying to get to the pub.

“It was really challenging but once the road was finished and we built trade back up it was much safer, because people didn’t have to cross the busy A1,” said Edward.

And he’s optimistic about the future. “It’s still a fascinating industry to work in and people want nice places to eat, drink and stay.

“Any advice I would give to someone starting out is get a quality product in a good location. I think being stubborn helps, making sure things get done the way you want them done. And having the right staff is hugely important.”

Fact file

The Nag’s Head is open seven days a week from 11am to 11pm, (10.30pm on Sundays). There’s a tap room and lunch menu, a la carte in the restaurant, and Sunday lunch table d’hote.