Recently, a major renovation has reimagined the Grade II-listed Sun Inn. Dedicated local artisans diligently relocated the bar, updated the kitchen and retained the charm of its period features. A particularly inventive touch was converting a formerly unused boiler room into the ‘Wine Room’, a private dining space.
Although the pricing is on the higher side of pub dining, the food at The Sun Inn demonstrates value in its quality and flavour. Diners can look forward to delicacies like Thai Green Monkfish & King Prawn Curry, accompanied by Spiced Cashew Crumb, Basmati Rice, and Crispy Chilli Squid. The Halibut with Lime, Chilli & Crayfish Risotto Cake and the Rosemary Lamb Rump are standout dishes, offering an elegant spin on pub grub. Beef enthusiasts should make it a point to try the Great Easton Shin of Beef, a hearty dish with distinct local flavours (see below). And for a lighter option, pizzas from the renowned Gozney wood-fired oven offer a delectable choice.
Beyond its interior, the ‘Olive Garden’ beckons. Formerly a nondescript beer garden, it’s been reimagined into a sunlit Mediterranean-inspired retreat, perfect for outdoor dining.
The Sun Inn places a significant emphasis on sustainability. With their own farm housing rare breeds of cows, sheep, and pigs, the term “field to fork” gains real meaning here. Their Belted Galloway cows, often called the ‘Oreo cow’ because of their distinctive stripe, are celebrated for their high-quality, marbled beef. The philosophy extends beyond meat: local sourcing is prioritised, with many ingredients harvested nearby, like meats from a butcher in Market Harborough or wine from the English vineyard, Coolhurst.