0:00:02 > 0:00:08The Welsh pub, that traditional haven from domestic conflict, that oasis of light,
0:00:08 > 0:00:15is under a three-pronged attack from the smoking ban, the recession and cheap supermarket booze.
0:00:16 > 0:00:21This series is about the die-hard battle to keep these pubs alive
0:00:21 > 0:00:25and over the past year we've followed some on the front line
0:00:25 > 0:00:30from city centre taverns to country village inns.
0:00:30 > 0:00:33The triumphs...
0:00:33 > 0:00:36- ..and the mishaps.- Aah!
0:00:36 > 0:00:39- The jubilation... - CHEERING
0:00:39 > 0:00:45- ..and the tears.- 'Everywhere you look, there's pubs boarded up'
0:00:45 > 0:00:48and you just hope you're not next.
0:00:48 > 0:00:51All of them with the same goal -
0:00:51 > 0:00:55to keep their locals from calling time.
0:00:58 > 0:01:03In this episode, when a North Wales village loses its last pub,
0:01:03 > 0:01:07a gang of colourful local characters band together to bring it back.
0:01:07 > 0:01:13I don't know what I'm doing on the food committee cos I can't really boil an egg.
0:01:13 > 0:01:154.2%? I'll have some of this.
0:01:15 > 0:01:18- OHH!- Careful, Vincent!
0:01:18 > 0:01:21It's great and we can get on with it now.
0:01:21 > 0:01:26Will they succeed? Or will the wrecking ball intervene?
0:01:27 > 0:01:31In the foothills of the Snowdonia National Park,
0:01:31 > 0:01:38the village of Llan Ffestiniog is facing a dilemma all too familiar across rural Wales -
0:01:38 > 0:01:40there's nowhere to buy a pint.
0:01:40 > 0:01:46We've got two empty pubs here. The Abbey Arms, which we're just coming to,
0:01:46 > 0:01:51which has been shut for seven years. It just shut its doors, no warnings.
0:01:51 > 0:01:57Over the last six years, Mel has seen each of Llan Ffestiniog's four pubs close down.
0:01:57 > 0:02:02- The effect on the community has been devastating.- It's a dead village.
0:02:02 > 0:02:09You lose contact with some people. There's some people I haven't seen, I don't think, since it's been shut.
0:02:09 > 0:02:15It's a sad situation. Almost every village, there's a couple of closed pubs.
0:02:15 > 0:02:19It seems to be the trend for five or six years now,
0:02:19 > 0:02:24but recently it seems to have picked up speed, pubs closing almost daily.
0:02:24 > 0:02:28The final pub to call last orders was the Pengwern Arms.
0:02:28 > 0:02:32For almost 300 years, it was the hub of village life,
0:02:32 > 0:02:37but, like the rest of the village, once the local slate industry closed
0:02:37 > 0:02:41it went into slow decline, shutting its doors for good two years ago.
0:02:41 > 0:02:44Here we are at the Pengwern.
0:02:44 > 0:02:48It's been a focal point of the village ever since I can remember
0:02:48 > 0:02:50and maybe a few years before then.
0:02:50 > 0:02:55This stone, the coat of arms of the Pengwern family, testifies
0:02:55 > 0:03:011728. Do the maths. That's almost 300 years there's been a pub
0:03:01 > 0:03:06and it was built as a hotel and pub. It's never had any other use.
0:03:06 > 0:03:09So there you go. 300 years of history.
0:03:09 > 0:03:13Mel wasn't going to let that history rot away. With local residents,
0:03:13 > 0:03:19he launched a campaign to reopen the Pengwern, starting with a national press appeal.
0:03:19 > 0:03:23People in a village in Gwynedd are desperate to get back into their pub
0:03:23 > 0:03:29and if the group get enough support at a public meeting tonight, they'll reopen it themselves
0:03:29 > 0:03:33and make it an even bigger part of village life.
0:03:33 > 0:03:36We're shedding this "can't do" image.
0:03:36 > 0:03:38Our cup is definitely half full.
0:03:38 > 0:03:44We need people to come out tonight to support us. If you're sitting
0:03:44 > 0:03:50on your backsides watching the TV, come down to the village hall and give your support.
0:03:50 > 0:03:54We need people not only financially to contribute...
0:03:59 > 0:04:0412 months on, the Pengwern remains an empty shell, but all is not lost.
0:04:04 > 0:04:09Mel's televised appeal raised a committee to save the pub.
0:04:09 > 0:04:15For the past year they've met weekly in the fight to raise the £200,000 they need to buy the building.
0:04:15 > 0:04:21OK, just to start the ball rolling, I'll just quickly email him when I get home tonight
0:04:21 > 0:04:25and tell him we're happy with the pink one.
0:04:25 > 0:04:29The committee's treasurer is Mel's wife Ros.
0:04:29 > 0:04:34Our public meeting in January, the support was incredible.
0:04:34 > 0:04:41150 people put their hands up to say they wanted it open. It's taken a lot longer than we hoped.
0:04:41 > 0:04:48We've got 150-odd shareholders whose money we've held, so we've got to raise the rest by grants
0:04:48 > 0:04:50for the whole amount of the price.
0:04:50 > 0:04:56We're all biting our fingernails, sort of hoping it comes through soon.
0:04:57 > 0:05:04The shortfall stands at £180,000. They have applied for a Welsh Assembly Government grant
0:05:04 > 0:05:08and local academic Selwyn is in charge of the paperwork.
0:05:08 > 0:05:16As soon as we get the keys, we'll develop it not only as a pub, but also as a restaurant, a hotel.
0:05:16 > 0:05:22And local organic farmer Bini is working on ideas for the pub restaurant.
0:05:22 > 0:05:27The project is much, much more than just opening a pub. People want to go out,
0:05:27 > 0:05:32they want good, home-cooked, reasonably-priced food.
0:05:32 > 0:05:34There's lots of really good ideas.
0:05:34 > 0:05:40Should the grant application be successful, they face one hell of a restoration job.
0:05:40 > 0:05:45Mel gets hold of the keys to check out the current damage.
0:05:45 > 0:05:47Here we are, boys.
0:05:49 > 0:05:51Come inside!
0:05:52 > 0:05:54Lights on, shall we?
0:05:54 > 0:05:59We've only got the bitter on at the moment, boys.
0:05:59 > 0:06:02Purple Moose, anybody?
0:06:02 > 0:06:07With two bars, a lounge, a restaurant and function room,
0:06:07 > 0:06:1312 bedrooms and a flat, the Pengwern's a bit of a beast, in need of significant sprucing.
0:06:13 > 0:06:19The amount of work needed does make you catch your breath sometimes.
0:06:19 > 0:06:23It's got to be more or less gutted and start from scratch.
0:06:23 > 0:06:28Walking round the Pengwern sends local boy Mel into a reverie.
0:06:28 > 0:06:34This is the place where I used to come when I was 18. We had the public bar here.
0:06:34 > 0:06:40The riff-raff of the village, such as myself! My grandfather used to sit there with his pint
0:06:40 > 0:06:43and quote poetry.
0:06:43 > 0:06:47But one controversial game of darts burns brightest in Mel's memory.
0:06:47 > 0:06:51I played the proprietor of the Pengwern Arms and I beat him
0:06:51 > 0:06:56so I said, "OK, I'll play you for the pub." And I beat him a second time.
0:06:56 > 0:07:01So, in fact, I did win this pub in a game of darts back in the 1970s,
0:07:01 > 0:07:03but he never honoured the wager.
0:07:03 > 0:07:07He was that kind of man. A gentleman.
0:07:07 > 0:07:10Shall we go upstairs, shall we?
0:07:10 > 0:07:16The building has been empty for two years, but one resident, former landlady Martha Owens,
0:07:16 > 0:07:21still occupies the top floor... despite being dead for 150 years.
0:07:21 > 0:07:24All the staff that I've spoken to
0:07:25 > 0:07:30have said that Martha still walks the corridors.
0:07:31 > 0:07:39So if you hear anything behind you, see anything... Does that thing pick up ghostly images?
0:07:39 > 0:07:46Most of the unexplained phenomena emanates from one room and some staff did anything to avoid it.
0:07:46 > 0:07:52This is the bedroom that Sarah won't come anywhere near, for some reason.
0:07:52 > 0:07:55"I'm not going anywhere near that."
0:07:55 > 0:07:59I'll have to ask her again. I'm not a great believer in ghosts.
0:07:59 > 0:08:07You can see this is an aerial photograph and, talking of Martha, there she is there, look.
0:08:07 > 0:08:11That's where Martha lies. She never really left.
0:08:11 > 0:08:16It might be an idea to put bugs in the ceiling for noises at night.
0:08:16 > 0:08:19That'll be a selling point.
0:08:19 > 0:08:25It's one thing for the community to reopen the Pengwern, but how do you run a boozer by committee?
0:08:25 > 0:08:30Mel and Sel decide to find out. They travel to Llithfaen to visit a co-operative pub
0:08:30 > 0:08:33called the Tafarn y Fic.
0:08:33 > 0:08:37Over 25 years ago, this village took over the pub
0:08:37 > 0:08:45and have run it successfully since then. That's why we've come here to try to tap into that information.
0:08:45 > 0:08:48John has been on the village co-operative since the beginning
0:08:48 > 0:08:53and has seen it inspire many other community co-ops around the world.
0:08:53 > 0:08:58It now owns the village shop and post office, but started in similar circumstances
0:08:58 > 0:09:01to the Pengwern.
0:09:01 > 0:09:07The brewery decided the Fic was not viable, so they shut it down, boarded the windows up
0:09:07 > 0:09:13and it stayed like that for 12 months. A few of us got together and decided to change this.
0:09:13 > 0:09:15The brewery were asking £20,000.
0:09:15 > 0:09:18So we thought, OK, we'll go for it.
0:09:18 > 0:09:21And we never looked back.
0:09:21 > 0:09:26The Tafarn y Fic has also adapted to new markets and opportunities.
0:09:26 > 0:09:31With quality pub grub a growing trend, they've added a restaurant.
0:09:31 > 0:09:37- Are there any particular features of the restaurant, the food, sourcing...?- Yes.
0:09:37 > 0:09:41The food is mostly local. Especially the meat is local.
0:09:41 > 0:09:44And it's quite popular, actually.
0:09:44 > 0:09:47People like to support local things.
0:09:47 > 0:09:54You do get people, sceptics, and they want you to fail, but you get them everywhere.
0:09:54 > 0:10:00The more challenging it gets, the more resilience we get here.
0:10:00 > 0:10:04The Fic in Llithfaen has been really quite inspirational.
0:10:04 > 0:10:08You can have all the sort of books in the world and all the theory,
0:10:08 > 0:10:14but if you've got something practical you can point to, well, that's so valuable.
0:10:20 > 0:10:22It's April, 2011.
0:10:22 > 0:10:27Six long months have passed since the committee applied for the Welsh Assembly grant
0:10:27 > 0:10:35to purchase the Pengwern. Finally, Mel has some news and in the community hall next door,
0:10:35 > 0:10:41- the committee have convened an emergency meeting.- Tonight's meeting is to explain the situation
0:10:41 > 0:10:45where we're up to at this stage in time.
0:10:45 > 0:10:48It's an anxious time for all.
0:10:48 > 0:10:53Mel has information concerning the project's future.
0:11:26 > 0:11:30The Welsh Assembly have granted the full £180,000.
0:11:30 > 0:11:33The Pengwern is theirs!
0:11:33 > 0:11:38'At last, this thing is coming to life.'
0:11:38 > 0:11:42It made me feel like the last couple of years haven't been wasted.
0:11:42 > 0:11:50I've always had belief in the project, but that's the stamp of approval on the whole thing.
0:11:50 > 0:11:56The important thing is we don't start with any debts at all. The building is paid for.
0:11:56 > 0:12:02And it's a free house, so we're not tied to any brewery, which is a good starting point.
0:12:06 > 0:12:13The morning after the night before and at long last the Pengwern's in the hands of the committee.
0:12:13 > 0:12:16Yes! Here we go!
0:12:16 > 0:12:18Yes!
0:12:19 > 0:12:24After years of campaigning, fundraising and filling in forms,
0:12:24 > 0:12:29they're finally in. Cause for a quick celebratory glass of champers,
0:12:29 > 0:12:32then on with the hard graft.
0:12:34 > 0:12:41It's fantastic. We'd spent two years, but now the hard work...starts.
0:12:41 > 0:12:48We can actually get on with it now. Hopefully, within a few weeks the place will be heaving with people
0:12:48 > 0:12:50and the till will be ticking over.
0:12:50 > 0:12:57The work's being carried out by enthusiastic volunteers on a trial and error basis.
0:12:57 > 0:13:02I'm Huw Edwards and I've been part of the management board for near on a year.
0:13:02 > 0:13:07I'm getting on with some plumbing work, replacing an old copper pipe.
0:13:07 > 0:13:10Time to turn the water on.
0:13:21 > 0:13:25People are really pulling together. It demonstrates how important it is.
0:13:25 > 0:13:31But when working on an old structure, goodwill and passion isn't always enough.
0:13:31 > 0:13:34Because it's a listed building,
0:13:35 > 0:13:40we found a stock of old glass that we cut for the Peng
0:13:40 > 0:13:43so it keeps CADW and the conservationists happy.
0:13:43 > 0:13:49CADW isn't Mel's only concern. Every day more problems come to light.
0:13:49 > 0:13:54The workload is mounting, but Mel's hoping the publicity generated by buying the pub
0:13:54 > 0:13:57will bring fresh volunteers.
0:13:57 > 0:14:02Well, I'm hoping it will take a hell of a lot of the pressure off me.
0:14:03 > 0:14:09Most of it's being done by volunteers, but obviously we have to get the professionals in
0:14:09 > 0:14:11to sort out gas.
0:14:14 > 0:14:16SPEAKS IN WELSH
0:14:20 > 0:14:21OHH!
0:14:21 > 0:14:23Careful, Vincent.
0:14:30 > 0:14:37Whilst Mel gets on with the restoration work, local farmer Bini is working up her own plans
0:14:37 > 0:14:40for the Pengwern's restaurant.
0:14:40 > 0:14:45Here on this village farm we produce Welsh mountain lamb.
0:14:45 > 0:14:50It's quite a distinct product and there's lots of scope to market it.
0:14:50 > 0:14:55So one of the things we're exploring with the Pengwern is the food side.
0:14:55 > 0:14:59We need to get the food right. It's ambitious, but we're determined
0:14:59 > 0:15:05our menu is going to reflect our locality, local recipes, local talent.
0:15:05 > 0:15:11It's amazing how much stuff is grown round here. I'm not the expert.
0:15:11 > 0:15:13I can't really boil an egg.
0:15:13 > 0:15:20So I don't know what I'm doing on the food committee! I'm interested in the ideas.
0:15:20 > 0:15:24It's not just prime lamb that Bini's hoping to get on the menu.
0:15:24 > 0:15:30We do organic Welsh black meat. She's a bit shy of you.
0:15:30 > 0:15:32She doesn't like men.
0:15:33 > 0:15:38It is amazing how much talent a village has.
0:15:38 > 0:15:44It's going to be a lot more than just a pub. It's going to be a centre for all sorts of things
0:15:44 > 0:15:47that maybe we haven't thought up yet.
0:15:49 > 0:15:56And when not busy rearing future fare for the Pengwern, Bini puts in a shift
0:15:56 > 0:16:03- refreshing the volunteers.- Now here is just transformed in terms of this colour. I'm loving the colour.
0:16:03 > 0:16:08There was much debate about the colour. It looks fabulous.
0:16:08 > 0:16:14New light fittings, the bar...completely pulled out and cleaned.
0:16:14 > 0:16:19It's just so much work gone in and so much fun, really.
0:16:19 > 0:16:26The grand plan is to open in the summer, less than three months away, and the rush is on to finish.
0:16:26 > 0:16:33This function room is... Well, the pressure's on now because we want this for the 25th of June.
0:16:33 > 0:16:38These lads, every time I come here they're doing a fantastic job.
0:16:38 > 0:16:40And through to the kitchen.
0:16:40 > 0:16:46It's a fantastic kitchen. It's got potential, but we're going to have a big clean-up here
0:16:46 > 0:16:48and get it checked out.
0:16:48 > 0:16:54Bini and the food committee's priority is to get the kitchen cooking on gas by June,
0:16:54 > 0:17:01so they head down the road to Blaenau Ffestiniog for counsel with an experienced caterer.
0:17:01 > 0:17:07We've only come two miles because it's really important to us to have local suppliers,
0:17:07 > 0:17:12support local small businesses and cottage industries, which Sue's is.
0:17:13 > 0:17:18Sue's home bakery provides cakes and bakes to the local community.
0:17:18 > 0:17:22But the ladies are not just here to sample the delicious wares.
0:17:22 > 0:17:28They need advice on how to deal with current hygiene, health and safety regulations.
0:17:28 > 0:17:33My advice is to ask for an advisory visit first.
0:17:33 > 0:17:40They'll set out exactly what they feel you should do. It has to be spotless, things put in containers.
0:17:40 > 0:17:46Obvious things. Anti-bacterial sprays available at all times. Floors must meet the skirting board
0:17:46 > 0:17:51- so nothing can get in or out. - You've got all this paperwork? - Everything.
0:17:51 > 0:17:57That's why I was so keen on employing somebody who's done it and knows about the paperwork.
0:17:57 > 0:18:03- It's got horrendous now.- Yes. - Unfortunately, it takes away from the enjoyment of cooking.
0:18:03 > 0:18:10For these amateur restaurateurs, the red tape world of commercial catering is a daunting tangle.
0:18:10 > 0:18:17With such a short time to the launch, is the idea of a restaurant biting off more than they can chew?
0:18:21 > 0:18:23June in Llan Ffestiniog.
0:18:23 > 0:18:31The Pengwern's grand opening is just 24 hours away and the village is out in force to get things finished.
0:18:33 > 0:18:38It's now nearly the end of June, is it? I've lost track of time.
0:18:38 > 0:18:44We got the keys on 1st of April and I've been here every day all day since then.
0:18:44 > 0:18:50The pub's interior has been totally transformed and a proud Mel is eager to give the grand tour.
0:18:50 > 0:18:55It's brightened up a hell of a lot. The woodwork was all dark stained.
0:18:55 > 0:19:00The comment was it was like being in a coffin. Oppressively dark.
0:19:00 > 0:19:08Incredibly, the renovation has been completed on time and under budget, thanks to some ingenious ideas.
0:19:08 > 0:19:12There were lots of little cigarette burns and somebody had a bright idea
0:19:12 > 0:19:18of putting these little floral bits and pieces on. It worked quite well.
0:19:18 > 0:19:22Against the odds, the massive function room has been finished.
0:19:22 > 0:19:27When we first saw it, we thought, "Bloody hell! Start from scratch!"
0:19:27 > 0:19:29But it looks pretty damn good.
0:19:29 > 0:19:33It looks better than it ever did, I think.
0:19:33 > 0:19:37The bar might be ready to roll, but the kitchen is in mothballs.
0:19:37 > 0:19:43They gave up on getting a hygiene certificate in time, but Bini's determined to showcase local fare.
0:19:43 > 0:19:51She's commandeered the village school canteen and drafted in helpers, including husband Huw.
0:19:51 > 0:19:57The food is for the bash tomorrow. It's using Bini's organic lamb
0:19:57 > 0:20:04and they come from the farm just over there. If you look through the window you can see two brothers
0:20:04 > 0:20:07grazing on the field over there.
0:20:07 > 0:20:11We're going to cook lamb tagine a la Huw.
0:20:11 > 0:20:14A very famous recipe.
0:20:19 > 0:20:25This weekend is part of the celebration of the opening. We're hoping for good weather,
0:20:25 > 0:20:31but the forecast's not good. But we'll go for it anyway in the garden.
0:20:31 > 0:20:35We're still buzzing, really, with the fact we have saved it.
0:20:35 > 0:20:37We're all a little bit exhausted.
0:20:37 > 0:20:44Bini's tired pride is understandable. As the villagers make their final preparations,
0:20:44 > 0:20:49Bini knows that another of the village's pubs faces another fate.
0:20:49 > 0:20:56After seven years of slow decay, the Abbey Arms is being demolished to make way
0:20:56 > 0:20:58for new-built flats.
0:21:01 > 0:21:06Launch day and whilst the weather threatens the mini music festival,
0:21:06 > 0:21:10Mel's still in early to person the pumps.
0:21:10 > 0:21:14We've succeeded in reopening the place.
0:21:14 > 0:21:19Whether we make it a viable business remains to be seen.
0:21:19 > 0:21:23OK, boys? We're good to go. Connect the beer up.
0:21:24 > 0:21:28This is a very significant moment as far as I'm concerned.
0:21:28 > 0:21:33This will be the first beer that will be on its way to the function room.
0:21:33 > 0:21:38As the self-appointed cwrw guru, Mel takes great pride in his work
0:21:38 > 0:21:43and brings diligence and expertise to this vital role.
0:21:43 > 0:21:45Ah, Rich. Just in time!
0:21:45 > 0:21:48Some quality control.
0:21:48 > 0:21:54Everybody's commented on the quality of the beer. We aim to keep it that way.
0:21:54 > 0:21:58That's only achieved by hard work and lots of testing and tasting.
0:22:00 > 0:22:03This is serious stuff.
0:22:16 > 0:22:19Bloody perfect.
0:22:19 > 0:22:25Whilst Mel passes judgment on the beer, Bini and Ros deal with the late rush for tickets.
0:22:25 > 0:22:31We're sorting out the tickets. Lots of people want them, last-minute. The weather doesn't put them off.
0:22:31 > 0:22:35We're just making sure we've got enough. How many are left?
0:22:35 > 0:22:39I've got about... I've got about ten left.
0:22:39 > 0:22:44- Is that it?! - We're going to sell out.
0:22:44 > 0:22:48- It's a sell out! - Do some creative ticket making!
0:22:48 > 0:22:55Rain's stopped play on the outdoor concert plan, but there's an indoor alternative - the village hall.
0:22:55 > 0:22:59If we'd got Plan A, we'd have got more people in the garden,
0:22:59 > 0:23:06but I think it'll be fine. This will be a concert more, rather than a sort of festival.
0:23:06 > 0:23:12The performers begin to arrive. Topping the bill will be the Glanaethwy Choir.
0:23:12 > 0:23:16Some members are from the village and the choir is singing for free.
0:23:16 > 0:23:18CHOIR REHEARSE
0:23:27 > 0:23:33Behind the pub, Bini's husband Dr Huw is warming up his home-made Moroccan delicacy
0:23:33 > 0:23:38- in a borrowed catering truck. - Four cauldrons of lamb tagine.
0:23:38 > 0:23:42We can have one on here and serve it through the hatch.
0:23:42 > 0:23:48- This is what's called... What do they call it? - Trial and error before the event!
0:23:48 > 0:23:53- Ah, but it'll be all right. - All right on the night.
0:23:53 > 0:23:59With everyone under starter's orders and raring to go, the crowds descend for the concert.
0:24:13 > 0:24:20As the concert draws to a satisfying close, the audience pours out of the hall
0:24:20 > 0:24:25and descends on the Pengwern and its bar volunteers.
0:24:25 > 0:24:30In no time at all, the pub is full to bursting, the beer is freely flowing,
0:24:30 > 0:24:36smiles are flashing and the food is rapidly running out. And Bini couldn't be happier.
0:24:36 > 0:24:40Although we were onto Plan B, it worked out really well.
0:24:40 > 0:24:42The food...
0:24:42 > 0:24:46Everybody's raving about it, aren't they?
0:24:46 > 0:24:50As the pub crowd swells, the staff just about cope,
0:24:50 > 0:24:54but Mel's dealing with a dodgy glass washer that can't keep up.
0:24:54 > 0:24:59- How are we doing for clean glasses? Anything that will hold beer. - I'm going as fast as I can.
0:24:59 > 0:25:05I've just been inundated with all the empty glasses. The little machine can't cope.
0:25:10 > 0:25:14- WHOOSH FROM WASHER - Yeah! Here we go!
0:25:14 > 0:25:19But back in the bar, the punters are oblivious to the hidden drama
0:25:19 > 0:25:26and a night of strong trade is a fitting opening to round off years of hard work and dedication.
0:25:29 > 0:25:35A beautiful North Wales morning and the debris tells the tale of a good night.
0:25:35 > 0:25:39Ros is first down to start the clear-up.
0:25:39 > 0:25:43Completely beyond our wildest expectations.
0:25:44 > 0:25:52It was definitely a success financially and, by the reaction, I'm sure it was for the community.
0:25:52 > 0:25:59After its sparkling opening night, can this voluntary venture maintain the momentum?
0:26:02 > 0:26:07Two months later and a drizzly autumn evening in Llan Ffestiniog.
0:26:07 > 0:26:1412 months ago, the heart of the village would be deserted, but even on a dreary Monday evening
0:26:14 > 0:26:21- it's buzzing with activity. - In which substance were 70 million-year-old feathers found?
0:26:21 > 0:26:24Number three.
0:26:24 > 0:26:30Which animal makes the longest migration in terms of distance?
0:26:30 > 0:26:34This is what we aimed for when we first started.
0:26:34 > 0:26:38We knew it wasn't going to be easy, but a couple of divorces later
0:26:38 > 0:26:43and how many people have we murdered on the way? But, yeah, we got there.
0:26:45 > 0:26:49I used to do the quiz before the pub shut before.
0:26:49 > 0:26:55It feels more like back to what it should be, more of a community.
0:26:55 > 0:26:57It goes on and on and on.
0:26:57 > 0:27:03And number two, it's amber. Amber is the answer to number two.
0:27:03 > 0:27:07Which mammal makes the longest journey of migration?
0:27:07 > 0:27:09It's the humpback whale.
0:27:09 > 0:27:14The pub's successful relaunch has changed perceptions of the village.
0:27:14 > 0:27:22With most rural populations in decline, Llan Ffestiniog's vibrant community is attracting incomers.
0:27:22 > 0:27:25- Good night. - People like Carol just moved here.
0:27:25 > 0:27:33Perhaps she wouldn't have got to meet so many people because there was nowhere to meet people.
0:27:33 > 0:27:38We were retiring and we thought that we'd move to somewhere we wanted to be.
0:27:38 > 0:27:45Hearing about the pub and the community's efforts to buy it, looking at that on the website,
0:27:45 > 0:27:51we thought that means there's a community there. People are trying to fight against
0:27:51 > 0:27:55that dilution of village life. This symbolises it, I think.
0:28:05 > 0:28:10This series has seen its share of casualties and survivors.
0:28:10 > 0:28:15The pub industry in Wales has changed forever, but communities, publicans and breweries
0:28:15 > 0:28:23who make up the pub trade will adapt their locals to make them relevant to each new generation.
0:28:23 > 0:28:29If there is a moral to this story, then it would be use your pub or lose it.
0:28:29 > 0:28:31Iechyd da!
0:28:38 > 0:28:42Subtitles by Subtext for Red Bee Media Ltd - 2011
0:28:43 > 0:28:45Email subtitling@bbc.co.uk