A year in, the Muddiford Inn has a Dalek at the door, a newly opened farm shop inside, and the unmistakable feel of a village that has found its way back to its pub.

For Tanya Tilley and Richard Tilley, that sense of momentum has been hard-earned. What now looks like a settled, thriving hub in North Devon began with a leap of faith, shaped by years in hospitality and a determination to do things on their own terms.

Tanya’s route into the trade was long established. “I’ve worked in hospitality my whole life,” she says, having managed a golf club in Somerset before circumstances pushed them towards something bigger. Richard’s health issues became a turning point. “We decided that we were going to come off the rat race working for someone else and take on our first pub.”

That first venture came in Wiltshire, under conditions that tested even seasoned operators. They moved in on Friday 13 November, only to enter lockdown days later. “I was also eight months pregnant with our youngest child,” Tanya says. “Which always seems like a winning idea.”

They spent four years there, building the business as tenants and learning what worked – and what didn’t. When their contract came up for renewal, they made a call. “We decided that we weren’t going to renew, but we still wanted to be in this crazy trade,” Tanya explains. Their search led them south, and eventually to Muddiford.

For Richard, the appeal was immediate. “I always, always wanted to come more towards the south west… it’s obviously beautiful and lovely.” The pub itself, though, needed attention. “It just needed a little bit of love… well, quite a lot of love to be fair.”

They moved in at the beginning of February and opened within weeks. “We never looked back, really,” he says.

What they stepped into was a pub that hadn’t quite aligned with its surroundings. Previous tenants had leaned towards fine dining, but as Tanya puts it, “the locals just want good pub food.” That realisation has shaped everything since.

Within months, it became clear the pub needed to be more than a place to eat. “The village was calling out for something communal,” Tanya says. With no shop and no village hall, the Muddiford Inn had to fill the gap. “We set it upon ourselves to turn our bar area into the local’s front room, somewhere everybody feels welcome and safe.”

That idea runs through the business. The layout allows for flexibility – small groups, community gatherings, or larger events – and the couple have leaned into it. From tractor rallies with young farmers to live music and fireworks night, the pub has become a focal point again.

“The local community have been fantastically supportive,” Richard says. “If we can help, we can.”

Food remains deliberately straightforward. Tanya runs the kitchen herself, serving “traditional home-cooked food, pub meals” using locally sourced ingredients. A midweek deal – two meals for £25 – was introduced with a clear purpose. “That was for the community… so people can afford to come out without breaking the bank.”

They are clear about what they offer. “We are a pub for tea,” Tanya says. It’s not about fine dining or formality, but about consistency and comfort.

Running the pub alongside raising four children might seem a stretch, but both see it as a gain rather than a compromise. “We’re lucky,” Richard says. “We can take them to school, pick them up… and still spend more time with them than if we were working for somebody else.” Tanya agrees: “The quality of life actually works better as a family.”

That sense of practicality carries through to how they’re navigating a difficult climate for hospitality. “It’s not easy,” Richard says. “You just have to control what you can control.” For them, that means consistency and presence – being visible, talking to customers, building relationships.

The latest addition, the farm shop, is a direct response to village life. “There’s nothing here… apart from the pub and the chapel,” Richard says. The idea was simple: offer essentials and local produce without requiring a trip into town.

Tanya describes it as both practical and thoughtful. “If you’ve forgotten your loaf of bread… or you want something local to take home, we’ve got that.” It also broadens how people use the space. Morning coffee, light snacks, and a monthly breakfast bring in different rhythms and different crowds. “We try to do something for everybody,” she says.

And then there is the Dalek.

Stationed outside the pub, it has become something of a landmark. “It’s a bit of a village treasure,” Richard says. Tanya wasn’t convinced at first. “What on earth are we doing having this monstrosity?” she recalls. But its impact is undeniable. People stop, take photos, and often come inside. “The amount of joy that it’s brought people… I can’t now necessarily say anything bad about it.”

It’s an odd detail, but a fitting one. The Muddiford Inn is not trying to be polished or predictable. It reflects the people who run it and the community around it – practical, open, and quietly characterful.

Asked what they would say to someone who hasn’t yet visited, Richard keeps it simple: “Come and try the pie.”

Tanya adds something broader. “We will welcome anybody here… we’ve got something for everybody.”

And if the past year is anything to go by, that’s exactly the point.