In January 2007, we collected the keys to The Plough Inn as it was then known. Full of enthusiasm (and naivety) we had no idea what we were taking on.

My business partner, Adam Dorrien Smith, and I suddenly found ourselves up to our knees in rubble as our quick decorating job turned into seven months of re-wiring, plumbing and building works. Aiming to create a comfortable and spacious bar and dining areas, and a purpose built commercial kitchen, while remaining a pub, it wasn’t until August that we finally opened.

I was amazed and delighted with the response to cooking locally sourced ingredients. It was only myself and a commis chef initially, but I soon found a sous chef. Our front of house team was threadbare, but we took on each day as it came, worked all hours, rarely had more than five hours sleep and never took a day off.

Since then we have grown in all aspects, Miles and I got married in 2008, as we wished our old business partner the best of luck in his very successful new venture.

Our staff has grown from 8 to 28. We have seen some wonderful people come and go, some to open successful businesses such as Richard Craven at Chefs Dozen in Chipping Campden, and Ben Dulley’s charcuterie company The Saltpig.

We have been so delighted with our awards over the years from The AA (3 AA rosettes for the food and 4 gold stars for the accommodation), Michelin (Bib Gourmands), The Good Pub Guide (Oxfordshire pub of the year), Top 50 Gastrpubs (top 10) and Top 100 restaurants of the year to name a few.

I also had the opportunity to compete (and win!) BBC2’s Great British Menu twice, and meet the totally wonderful Hairy Bikers for their great show.

But my biggest accomplishment has been the safe arrival of four babies; Alfie, Grace, Wilbur and Victor, who, along with their father, have been so supportive and understanding of the commitment of owning a pub when I come home tired smelling of kitchens!

Even after 10 years of running this business, we are still very aware that we are only ever as good as our last service. Working in the hospitality trade can be the most exhilarating job, it can also be the most exhausting and anti-social. I am so grateful for everyone who has helped us get to where we are today both staff and of course our wonderful, loyal customers. We wouldn’t be anywhere without you all.

To celebrate all the fun we have had over the past few years we have a number of celebrations coming up – something to suit all ages! We are hosting a 10 course tasting menu with 10 of our favourite dishes on April 27. On Sunday April 30 we host our annual market in a marquee in the garden with a live band, bouncy castle, photo booth and food and drink stalls. And I will be doing a series of masterclasses for those keen to take away some of our tips and recipes, the first Vegetarian Cooking on Tuesday May 9.