THREE talented chefs have rekindled a formidable relationship and joined the kitchens of a popular town centre pub.
Led by Dene Marshall, the trio – which includes sous chefs Michael Hall and Bengal James – recently moved to The Sun Inn, Ulverston, where they have already made a number of exciting changes.
An overhaul of the menu has been complemented by the introduction of street food being served in outside areas on special event days.
And there is more in store, with tasting menus due to be introduced at intimate dining evenings with a focus on the best local produce.
Dene, a chef of 23 years, who has worked at various prestigious Lake District venues including The Drunk
en Duck and The Brown Horse at Winster, said: “Moving to The Sun with Michael and Bengal was an opportunity too good to miss – a really exciting challenge.
“We are perfectly placed on the cobblestone streets of Ulverston town centre and with the main holiday and
tourist season approaching, we are expecting a busy few months
“What we have particularly enjoyed since joining the team is the freedom we have been given to develop the new menu and inject a little of our personality into the dishes.
“We have an ever-changing daily special board too, which means that for returning guests, there is always something new to explore and enjoy.”
Prior to joining The Sun, Dene, Michael and Bengal all worked at a prestigious Lake district hotel together. Now they are combining their efforts to make The Sun the go-to destination for groups of friends, couples and families.
There has been an investment of £20,000 in the outside terrace, with the introduction of a pagoda and the new seating area will arrive soon.
Alfresco dining is now available from 12pm until the kitchens close. On special event days, street food will be available along with live acoustic music and DJs.
Lakeland Inns Managing Director, Kirsty Ridge, said: “We have invested heavily in our outdoor eating area and in our food offering through the recruitment of Dene and the team.
“We now look forward to our customers enjoying the considerable talent of the kitchen through our reimagined menus.
“The Sun will remain a welcoming place for guests old and young, but the vibe will be more relaxed, with low-level live music in the background on event days and a vibrant village square-style atmosphere in our outdoor area.
“We have also just invested several thousands of pounds in our floral displays to ensure that from every angle, The Sun is awash with colour and brightness.”