Celebrated table

The Sun Inn

Name: The Sun Inn
Address: Grange Road, Felmersham, Bedfordshire, MK43 7EU, Bedford, GB
Telephone: 01234 781355

The Sun Inn in Bedford serves award-winning modern British cooking in a restored 17th-century thatched pub, featuring seasonal menus and produce from the owners' own farm.

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The story

The Sun Inn Bedford: Modern British Dining in a Thatched Felmersham Pub

Chef and seasonal sourcing

The Sun Inn in Bedford delivers robust modern British cuisine within a restored 17th-century thatched building in Felmersham. Chef Pete Pestell leads the kitchen, shaping menus that shift with the seasons while establishing the venue as a destination for modern British cooking. The culinary approach centres on the 'field to fork' philosophy, utilizing meat from the establishment's own Boer goat herd alongside beef and lamb supplied by Wild Berry Farm. This connection to the land allows the menu to reflect the rhythm of the countryside, offering dishes like the highly regarded Sunday lunch which earns consistent praise for its generous portions and authentic character.

Highlights from the table

Diners often start with thick slices of bakery bread accompanied by house-churned butter dusted with chicken salt. Mains showcase the range of the modern British pantry, including succulent hake cured at a local smokery served with a zesty verjus pool, or tender pig's cheeks paired with potato rösti and a rich cider gravy. A slice of lardo produced on-site adds depth to these hearty plates, while the chocolate custard dessert finishes the meal with a drizzle of olive oil and a scattering of salt.

The thatched interior

The low-lit dining room features part-panelled walls and net curtains that soften the light. A wood-burning stove warms the space during cooler months, creating an environment where the lively chatter of locals fills the air. The building underwent extensive restoration in the summer of 2022, preserving the historic fabric while updating facilities to support the restaurant operations upstairs and in the rear dining area.

Drinks and hospitality

The beverage programme complements the food with local liqueurs and organic orange wines. A careful selection of sparkling fizz rounds out the glassware. Staff ensure ample tap water is provided throughout the meal, reflecting the venue's commitment to accessible hospitality. This attention extends to the wider experience, where the well-trained team maintains a warm rhythm between the bar, the garden, and the dining rooms.

Recognition

Awards & accolades

2026

The Good Food Guide

Good

Details

At a glance

The Good Food Guide 2026 — Good

Cuisines Modern British

Services Accomedation, Bar, Dinner, Lunch, Outdoor Seating, Parking, Table Service, Takeaway, Vegetarian

History

On the record

2026

The Good Food Guide — Good

The lively, joyful noise emanating from the crowd in the Sun’s compact bar suggests that this recently rescued country pub is held in high regard by the locals. They’ve much to be thankful for. Not only is the little place a thatched beauty, with real ales and a wood-burning stove among its attractions, but there’s a street-food van outside (‘the Hatch’) and a restaurant at the back dedicated to food from Britain’s countryside – some of it produced on the owners’ nearby farm. Two four-course tasting menus are offered, plus a much-lauded Sunday lunch – a ‘field to fork’ feast with ‘fabulous flavours and textures’ in abundance. Ensconced in the low-lit dining room (net curtains, part-panelled walls), we embarked on the ‘Farmer’s Table’ menu, a sequence of dishes geared to big, outdoor appetites. Thick slices of first-rate bread from a local bakery set the scene, served with ample house-churned butter liberally scattered with ‘chicken salt’. To follow, the salinity of a succulent piece of hake (cured at a local smokery) was tempered by a zesty pool of verjus and melted butter sauce. A substantial vegetarian course involved two hefty lumps of accurately cooked beetroot in a plentiful, creamy ajo blanco sauce, while tender pig’s cheeks (from Suffolk) arrived with crisp potato rösti, kale and a deeply savoury gravy laced with local cider, plus a slice of excellent lardo from the owners’ farm. Every dish was well-executed and appealing, although the cumulative effect was somewhat rich and salty. To finish, we opted for a mousse-like chocolate ‘custard’ scattered with (more) salt and drizzled with olive oil. Quenching relief comes from a drinks list full of intriguing temptations (from local liqueurs to an organic ‘orange’ wine and a fine choice of fizz), while ample tap water is freely supplied by the welcoming, well-trained staff.

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Established

Location

Find us

Grange Road, Felmersham, Bedfordshire, MK43 7EU
Bedford, United Kingdom
01234 781355
bookings@thesunfelmersham.com
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