Staff and customers are delighted that they have been able to reopen at The Galloping Horse on Main Road, High Harrington, now that lockdown restrictions have eased.

General manager Colette Mounsey, who has been at the pub since December 2016, said: “We were delighted to be able to reopen, however we never chased this date. We were always going to reopen when we were comfortable and Covid-safe.

“The team could not wait to get back to work and it is great to see them back doing an outstanding job as always. The new normal is very different for staff and customers but I cannot thank everyone enough for how quickly they have adapted to the measures.

"Our main priority is to keep everyone safe, comfortable and happy.”

To make sure social distancing is followed they have had to lose seating and put a one-way system in place, but the first few weeks have gone really well.

Customers are still assured of a warm welcome at the pub, where staff like customers to feel “always among friends”.

The Galloping Horse has been serving the Harrington community for more than 150 years. It was originally a resting place for weary travellers and was surrounded by fields, farms and pasture and, as High Harrington grew, so did the pub, which has received several additions, alterations and modifications over the years.

It was purchased by the current owners in 2013 and became a free-house for the first time in its history. The pub was extensively refurbished and extended in 2016. Colette’s most memorable moment was reopening after the alterations – “the anticipation and wonderful responses from all of our staff and customers was amazing,” she said.

At a time when village pubs struggle to survive, they aim to maintain and cherish the Galloper’s place at the heart of the community and continue with the traditional values of great home cooked food and hospitable service.

Food is currently served from Thursday to Sunday at noon until 9pm. Dishes are made in house and include pub classics like homemade pies, burgers, fish and chips.

They also provide speciality dishes like smoked haddock and chorizo fishcakes, their own take on chicken Kiev and slow-braised feather blade of Lakeland beef, trying to source locally when possible.

They have a beer garden, with seating for around 60 people, and their most popular drink served is their speciality gins from local distilleries and Birra Moretti.

Colette said that the best thing about running a pub is seeing guests leaving happy, taking care of them and trying to deliver great food, drinks and service. It is, she said, a real pleasure.

However the worst thing is the amount of legislation and regulation involved – though important it can be very time-consuming.

And one last tip? Colette recommends one of their Bloody Mary cocktails and a bacon roll for an excellent hang-over cure.

Pre-covid they held quiz nights, live music, race nights and more and hope to resume these when it is safe to do so.