Island Life Magazine Ltd December 2009/January 2010 | Page 101

FOOD & DRINK

life

courage to do it,” says Mark.
It may seem an unfathomable
step from being an IFA to
becoming a publican, and
Mark admits it was a huge
culture shock. “I went from
sitting down all day to having
12 to 15-hour days, and it was
physically tiring at first. But
the regulatory side of things of
course is no problem.”
Their determination to up the
ante with the food didn’t mean
moving away from traditional
pub food, though. “Far and
away our most popular dish is
pie of the day,” says Mark. The
prices aren’t rock bottom, but
they aren’t over the top either.
“People know that if they pay
a little bit more they get a quality meal prepared by our chefs in

Photo: The Sun Inn has everything you expect from a quaint country
pub, log fires, a friendly welcome and a nice local feel to the pub.

the kitchen.”
In Mark’s book, quality means good ingredients. The Sun Inn is
well placed to source excellent meat, for in the next field, Todd
and Jackie Carder of Wight Aberdeen Angus are farming their
beef, rare breed lamb and pork. “At least one of the joints on
offer each Sunday is from them, and our sausages and burgers
are also made from the farm.”
This has to be a good move: the difference in taste between
a frozen standard burger and one with Todd’s real meat is
quantifiable. There is currently a good supply of local pheasant
and partridge, and come the summer when more fish is on the
menu and specials board, that too – as well as bread and ice
cream – is local.
What with this and the selection of real ales and good wines
is it any wonder the walkers, cyclists and Sunday luncher's
continue to make a beeline to The Sun Inn?
Groups and individuals are starting to see the pub as a good
venue for functions too; weddings and family parties have
already taken place with more booked next year. Saturday
night is now a talking point around the Island as then local
bands play in the bar area.
Another successful move was to set up a food station away
from the main bar on busy sessions, and position it in the main
restaurant. “Lesley can now oversee the restaurant, and it
makes it much more pleasant for diners to place their orders,”
says Mark.
“I think we’ve made a difference.”
The Sun Inn, Hulverstone. Tel: [phone]

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