The 17th century Sun Inn in the heart of Kirkby Lonsdale overlooks St Mary's Church and is just a few steps from Ruskin's View; described by Ruskin as 'one of the fairest in England and therefore the World'.
The five star inn offers a luxury blend of old and new; real fires, beams, flagstone and oak floors combine comfortably with leather chairs, stylish restaurant and a modern kitchen.
Dining at the Sun Inn is relaxed and informal with caring service from a professional and friendly team including the owners Mark & Lucy Fuller and manager Steven Turner.
Sam Carter, Head Chef, has been at the Sun Inn for three years and has built up an excellent reputation and a number of awards and accolades. He manages a small team of talented chefs that prepare dishes with care, understanding and skill.
Fresh, Seasonal & Local; these three little words are our motto when planning menus at the Sun Inn. Fresh means our ingredients are delivered and prepared each day, seasonal ensures that the ingredients we choose are at their best, local is choosing the fabulous ingredients that are closest to home.
For The Oxtail
800g oxtail (cut into chunks)
1 small onion (chopped)
1 small carrot (chopped)
½ leek (chopped)
1 stick of celery (chopped)
2 cloves of garlic (chopped)
1 sprig fresh rosemary
1 small glass of red wine
400ml veal stock
Vegetables
8 baby turnips (leaves trimmed)
8 baby spring carrots (leaves trimmed)
8 silverskin onions (peeled)
1 tsp honey
100ml vegetable stock
For The Monkfish
4 x 100g portions monkfish
unsalted butter
golden rapeseed oil
creamy mashed potatoes
thyme for garnish
METHODFor the oxtail
Season the oxtail. Add a splash of oil and a knob of butter to a frying pan and on a high heat seal on all sides until browned, transfer to a roasting dish. In the same pan sauté the vegetables for a few minutes, add the wine, then hot stock. Pour over the oxtail, cover and cook in a low oven for about 3 hours until the meat is tender and comes away from the bone easily. Leave to cool then carefully pick the meat from the bones, discarding them along with the vegetables. Put the meat to one side and strain the cooking liquid into a pan. On a moderate heat, reduce the liquid until it thickens slightly and becomes glossy, skimming off any fat that comes to the surface.
For the vegetables
Sauté the vegetables in a knob of butter, add the honey and enough vegetable stock to cover by half, season and stir. Cover with buttered paper and simmer gently for about 10 minutes, until cooked.
For the monkfish
Season the monkfish. Add a little rapeseed oil to a non-stick pan and seal over a high heat, add a knob of butter and when golden lower the heat and cook until firm but a little bouncy to touch.
To serve
Reheat the oxtail in the sauce and place in a small pile in the centre of the plates, sit the monkfish on top and dot the vegetables around, drizzle some of the sauce over and garnish with thyme. Serve with some creamy mashed potato on the side.
Serves 4
