SUNDAY 09 | 07 | 2017
a free festival
with food, beer, & live acoustic music
the best of folk, blues & americana
We are seeking a full time chef to join our kitchen which has:
– 2 Rosettes from The AA Restaurant Guide
– The Michelin Plate from The Michelin Guide
– The Good Food Guide Entry, Score 3
– great customers, a fantastic team in the kitchen and front of house.
– brilliant suppliers with excellent produce
You will get to cook using the finest seasonal, local and freshest produce. You will prepare meat, fish and vegetables from raw, make bread, pasta and pastry from scratch. You will be asked for your ideas for the menu, get to visit suppliers, attend tastings including wine and restaurants. And you will be joining a team of chefs who have been working together for over 3 years in a brand new kitchen! In return, you will receive:
– A competitive salary
– Full share of tips without company deductions (once induction complete)
– Annual bonus based on company results and personal performance
– A commitment to working 40-45 hours per week with two days off each week. And you will not work on Christmas Day or Boxing Day as we are closed.
– Regular team get togethers for drinks, bowling, meals and an annual team day out.
– Vouchers for use at The Sun Inn and sister restaurant Church Street Tavern, Colchester.
– Regular one-on-one get togethers with your Head Chef to ensure you are learning, developing and are happy!
To apply, please email your CV and contact details to firstname.lastname@example.org or call 01206 323351. You will need your own transport and this is not a live in position.
Nights draw in, a smell of woodsmoke in the air, leaves turning then falling, arresting sunsets. There is no better place that captures all this than the Dedham Vale. There is no better place to be for crackling fires, roast game or squash and warm hospitality than The Sun Inn. Our Autumn two night dinner bed & breakfast offer also includes one of the following: Bar Lunch for Two | 2 Glasses of Coates & Seely Brut Reserve | Picnic & Bikes | Essex Feast Cookbook.
£380 for 2 nights based on two people sharing. BOOK HERE
When everyone else is thinking about the week ahead, you can relax after Sunday lunch and stay the night ……. and have some supper of course! At £200, we think it is a bit of a steal. So what do you get?
- Bed and breakfast (and yes, it includes a cooked breakfast if you’re up to it on Monday)
- Sunday lunch and Sunday dinner, both from either our main menu or bar menu, to the total value of £55pp.
- This offer cannot be taken in conjunction with any other offer or discount and will be available all year EXCEPT bank holiday weekends (sorry to slightly spoil it!).
- Check into your room will not be available until after 2pm but you are welcome to have lunch any time from 12pm.
- Please call 01206 323351, email email@example.com or book online HERE
Our 15th Birthday and fourth #AlFesto festival will include a beer festival. Kicking off proceedings on the evening of Friday 20 July, celebratory drinks for friends and regulars. The beer festival will run throughout Saturday 21 July with live music from Polly Haynes & Band (from 2pm-4pm) and into #AlFesto Sunday with live music from six different bands and musicians. The event will be fully tented so come rain or shine, we hope you will join us to celebrate 15 years of being at The Sun Inn, Dedham!
SUNDAY 22 JULY MUSIC SET TIMES:
Kevin Pearce 12:00 – 12:40
Tom Parkes 12:55 – 13:35
Hannah Ashcroft 13:50 – 14:30
MG Boulter (band) 14:45 – 15:25
The Vagaband (band) 15:45 – 16:45
Arkansas Dave (band) 17:05 – 17:55
Crouch Vale Brewery Mosaic 4.1%
Colchester Brewery Brazilian 4.1%,
Sticklegs Brewery Stour Gold 3.8%
XT Brewing Saison 4.6%
Tiny Rebel Brewing Co. Juicy 4.8%
Salopian Brewery Darwin’s Origin 4.3%
Redwell Brewing Steam Lager 4.6%
Green Jack Brewery Orange Wheat 4.2%
Wolf Brewery Lavender Honey 3.7%
Harvey’s Brewery Wild Hop 3.7%
Humpty Dumpty Brewery Lemon Ginger Ale 4.0%
SUNDAY 09 | 07 | 2017Read More
FRIDAY 16 | 06 | 2017Read More
under canvas by candlelight in our garden
hosted by Hamish Anderson – Tate Wine Guru, Telegraph Wine Man
On Thursday 24th November 2016, we’ll be celebrating English Wine for the first time. The quality of sparkling wine and white from England is excellent and deserves its place in the world of wine. The reds have a bit of a way to go in our view so we thought the best match would be Bordeaux Claret, as traditional as you can get! Hamish Anderson (Tate Galleries & Telegraph Wine Man) will be hosting with our Head Chef, Jack Levine. Tickets are £60 per person, payable upon booking, non-refundable but transferable. We can adapt this menu to suit dietary requirements. To book please telephone 01206 323351. The aperitivo is served from 7.30 for dinner at 8pm sharp.
2012 Dedham Vale Sparkling Wine, Essex
Shallot, Mustard Seeds, Carrot, Parsley
Trusslers Hill Sparkling Pinot Noir Rosé, West Sussex
Coates & Seely Brut Réserve NV, Hampshire
Jerusalem Artichokes, Radish, Pomegranate, Pecorino, Truffle
2014 Limney ‘Horsmonden’ Dry White, East Sussex
RARE BREED SKIRT STEAK
Lyonnaise Potatoes, Celeriac, Bone Marrow, Parsley, Shallot
2005 Réserve de Léoville Barton, St Julien
2007 Château des Annereaux, Lalande-de-Pomerol
2009 Château Lamothe-Cissac, Haut-Médoc
2010 Château Doisy-Védrines, Sauternes
On Thursday 6th October 2016, we’ll be prolonging our summer with wines from Provence. Hamish Anderson (Tate Galleries & Telegraph Wine Man) will be hosting with our Head Chef, Jack Levine. Tickets are £60 per person, payable upon booking, non-refundable but transferable. We can adapt this menu to suit dietary requirements. To book please telephone 01206 323351. The aperitivo is served from 7.30 for dinner at 8pm sharp.
2015 Provence Rosé, Domaine Sainte Marie
Girolle, Pea, Shallot, Goat’s Curd
2014 Bandol Blanc, Terrebrune
2014 Les Auréliens Blanc, Domaine Triennes
Borlotti, Tomato, Parsley, ‘Nudja
2015 Bandol Rosé, Domaine Tempier
ENGLISH VEAL SHIN
Slow cooked with Tomato, Bay, White Wine. White Risotto, Gremolata
2008 Domaine Hauvette
2005 Domaine de Trévallon
2013 Bandol, Domaine Lafran-Veyrolles
2013 Côte de Provence, Domaine Rimauresq
THURSDAY 29 OCTOBER
The game season is possibly one of our favorite times of year. All of a sudden there is an abundance of new types of meat, wild meat, full of flavour and so versatile. Wild mushrooms such as Chantarelles, Ceps and Girolles are at their best and the root vegetable and nut harvest has begun to pair with the game. It is also so exciting because it is an opportunity to match those flavours with great wine and in our humble opinion the finest match for game is the Nebbiolo and Pinot Noir grapes. As to which is the ‘best’, if such an connotation exists in this instance, we will leave you to decide.
Final menus and wines are still to be decided but will consist of a partridge salad to start, potato ravioli with venison ragu to follow and main course hopefully will be a mix roast of duck, snipe, woodcock and pheasant. We’ll finish with some lovely quince. Wine will include Dedham Vale Sparkling Wine on arrival followed by a white with partridge, two reds with each middle course and pudding wine. Tickets are £55 per person payable upon booking, non-refundable but are transferable.
Please call 01206 323351 or email firstname.lastname@example.org to book.
Apertivo served at 7.30pm for dinner at 8pm.
AA Wine List of the Year Award 2015-16Read More
We are also over the moon to have been included in The Good Food Guide’s TOP 50 Pubs for the very first time. Our team has been working extremely hard in many ways, striving for excellence and consistency and this recognition is just reward. A huge thank you to them and also to all those guests who sent their reports into The Good Food Guide, it means a lot!
The César Awards are the hotel industry’s equivalent of the Oscars of the film world – honouring the best hotels of the best in various categories from humble B&Bs to luxurious country houses. Named after the celebrated Swiss hotelier César Ritz, ten César Awards are presented each year to the Guide’s best hoteliers. The winners are selected by the Guide’s editorial team based on recommendations by readers and professional inspection.