The concept of opening a Farm to Fork pub is something that has peaked the interest of owners for some time. With Tom having a number of years experience as a farmer and Teagan having worked a number of years in hospitality, this seemed like a natural progression for the pair.

Along with head chef Jimmy Goldstone who has previous experience of working under famous chef Mark Hix, The Sun is finding its feet in a new era.

Becoming a Farm to Fork pub means that our customers will experience great locally sourced and seasonally available produce in their dishes. We are working with a number of local farmers and food producers to offer a selection of items on our menu including our very own lamb & beef.

We’re implementing an extensive herb and vegetable garden to keep as much produce on site as possible meaning our freshly picked herbs really are fresh. You’ll notice chickens and quail on site too of which their eggs will be available to purchase in the bar area. The quails eggs will also be featured in our dishes where possible.

Not only are we supplying our food menus with locally sourced food, we’re working with various Isle of Wight businesses to stock our bar too. So from the Isle of Wight Gin Company to Adgestone Vineyard wine, you can enjoy a taste of the Wight all throughout your experience with us.

We display our provenance board in our bar area with great pride telling you exactly where all the components of your meal came from.