Oisin Rogers

I see loads of people, you know, between 18 and 25 still piling in and, you know, having pints and having fun in the same way as I did when I was that age.

And yeah, maybe they are overall drinking a little bit less and maybe being a bit more healthy, which is a great thing, but they certainly enjoy a few beers.

And I think if you start off in business thinking, oh, young people don't drink anymore, so I'm not going to look after them.

They certainly are not going to come in.

I think we need to look after those guys and make sure that they feel comfortable and safe and keep the pub as a centre of community for them so that they can use it in the same way we did.

The hardest part, I think, is deciding you're going to do it.

Because if you do it and you do it well, it's a real vocation and you do it all the time.

It's not a part time job.

I never turn off.

So I spend six or seven days a week in the pub.

I'll be there at least a few hours a day, sometimes the whole day.

And to do it well, I think you've got to be there.

Yelling at people, Gordon Ramsay style.

We don't yell.

But no, it does.

We've got 165 staff.

So just meeting and looking after them and making sure they're feeling good is a really great thing.

I obsess about details, about making sure that everything is clean and there's no visual noise around the place and that people know to keep that stuff correct.

I'm always looking at, you know, paintwork and finishes and where stuff is placed and making sure things are like that.

But to me, it feels a little bit now I've moved on in my career.