A much-loved community pub has been brought back to life after being rescued from the hands of developers by a long-standing resident.

The Yew Tree, in Frieth, opened its doors to punters earlier this month after being closed for four years.

In 2014, the once-thriving pub, which has served the village for more than 160 years, was saved from redevelopment by now-owner Carlos Maidana after the community launched a ‘Save Our Pub’ campaign.

Wycombe District Council rejected a number of development schemes for the watering hole following the campaign, which prompted Mr Maidana to join forces with Marlow-based Heighway Associates and put together a fresh proposal based on council feedback.

Mr Maidana, who has lived in the village for 17 years, said bringing the pub back to life had been a “labour of love” for him and his partners.

He said: “We are delighted to say that we have completed the refurbishment and…we quietly opened for business with a party for the villagers who have supported us in our planning and permissions endeavours for the last three years.

“From landscaping to road building, furniture restoration, to roofing, decorating to plumbing, we have used local craftsmen and tradesmen to build our village pub.

“It’s not complete, it’s a living breathing community building that will develop and mature over the next 18 months.”

Mr Maidana, who turned around the Grouse and Ale in Lane End in the face of its closure, added: “We consider our tenure not as owners but rather custodians of community asset in the village that we live.”

The pub will initially open for five days a week, between Wednesday and Sunday, to allow for a “holistic approach” to the “welfare and wellbeing” of the staff, according to its website, which says: “As we come to terms with regenerating a pub that has been closed for more than four years, and following an extensive period of poor trading, we will be employing a more holistic approach to the welfare and wellbeing of our staff to enjoy a more regulated working environment.

“The benefits are that our guests can be assured of the same front of house and chefs on all the five days we are open, supported by additional waiting staff on the busier periods, bringing continuity, quality and performance that a well drilled brigade of hospitality professionals want to deliver.”