A VILLAGE pub is back in business after its sudden closure six months ago.

New tenants Stuart and Linda Jackman reopened The Comet, in Hurworth Place, two weeks ago following a major revamp.

Plans for the future include making The Comet a pub where bikers can gather.

Mr Jackman, who is originally from Darlington but has lived in the south for nine years, has returned to the region to bring the pub back into use.

The Comet closed last January in the wake of financial difficulty.

The couple, along with the pub company, have invested a good deal of money before reopening the pub.

The building was in some disrepair after storm damage and vandals destroyed the pub's gates and cellar doors.

A new kitchen has been fitted and the bar and lounge have been refurbished and redecorated with new furniture throughout. New sofas added in the bar room.

Mr Jackman has previously run successful pubs in Christchurch and Bristol.

Before becoming a landlord, he used to own a garage in Darlington and worked as an advertising representative for Newsquest North-East, publishers of the D&S Times. He was also a professional yachtsman for many years and has travelled around the world.

He said: "We were looking for a pub in Bristol. But we saw this one on the listings and I said: 'I've known that pub for 40 years and I'm sure we can do something with it.'"

A keen motorcyclist, Mr Jackman said: "We will be biker-friendly and some of my old friends will be starting a biker club from here. We are also quite close to the Croft circuit."

The pub will also be serving home-made food, cooked by Mr Jackman, from noon to 2pm and between 6pm and 8.30pm.

Serving traditional bar meals, the menu includes steak and ale pie, ham, egg and chips, and beef curry as well as lighter options.

Mr Jackman said: "We want to be a pub that does food, not a restaurant with a bar. We are not aiming for the family market as such, more as a place for people to meet and relax away from the hubbub of children."

Business so far has been brisk and the Jackmans have a vacancy for a chef and other staff to keep up with demand.