PUB owners moved from serving 500 at a time on cruise ships in Norway to the quaint life of Broughton-in-Furness.

The Black Cock Inn, run by Rob and Hayley Phillips, is a grade two listed building dating from the 17th century with lots of rural charm, and steeped in history.

The 600-year-old coaching inn has stood the test of time on Prince’s Street. right at the heart of the attractive village.

You will find the pub’s inaugural menu to be filled with a brilliant mix of British pub classics sourced locally from the neighbour across the road, Tysons Butchers.

The couple have been landlord/lady for the pub for three years -having travelled from Norway where chef Rob worked on the world’s oldest operational paddle steamer, the Skibladner on Lake Mjosa.

There, Rob catered for 500 people a day on leisure cruises.

Before that, he worked in a restaurant in the Norwegian ski resort of Beitostolen where he was head chef for five years.

Rob is keen to ensure that every meal that comes out the kitchen is one based around great taste, and authentic British flavours.

From homemade potted beef to gin cured salmon for starters and slowly braised belly pork, trio of local sausage served with creamy mashed potato and seasonal vegetables to the classic steak and ale pie, the choice is endless - or you could also opt for one of their classic gourmet burgers.

“Our most memorable moment so far has been the launch of our new menu following our arrival from Norway,” said Rob.

“The menu is dedicated to using the best local produce from the area.

“That means meat served from next-door neighbour Melville Tyson butchers and game from Cartmel Valley.

“I wanted the pub to be widely recognised for its food.

“Everyone has faced similar challenges recently due to the Coronavirus and even though we are a small team, we have stuck together and worked through it.

“The best thing about running our pub is meeting holidaymakers and hearing their stories.

"Also getting lovely feedback when they leave, it means a lot to us to know we’ve made their experience a good one to remember.

“Another thing we love when it comes to running our pub is welcoming repeat customers who soon become our locals and more importantly, our friends.

“The worst thing about running a pub is you’re never off duty. It’s not a nine to five job where you can just shut your laptop and move on, you’re constantly dealing with different matters.”