A Damm Good Dinner at The Sun Inn with Estrella
On Wednesday 6th November, The Sun Inn is hosting a special dinner event in collaboration with the masters of beer from The Damm Brewery, for a five-course Spanish feast paired with Estrella’s outstanding Catalonian beers.
Costing £60 per person the dinner will introduce diners to a range of Estrella Damm beers from the light-bodied Rosa Blanca with its characteristic stone fruit and citrus aromas to be paired with Head Chef Pete Pestell’s Grilled Cheltenham Beetroot with Ajo Blanco to the hoppy bitterness of Complot Session IPA paired with Bedfordshire Quail with Celeriac Purée, Prunes and Sherry. Pudding is the intriguing combination of the classic Crème Catalana paired with Estrella’s Damm Lemon, full of Mediterranean lemon and lime.
Reservations are essential and can be booked by emailing bookings@thesunfelmersham.com
The menu
Estrella Damm
Anchovy Toast and Jamón Croquettes
Estrella Damm with its notes of fresh spices accentuates the savoury umami flavours in the anchovy. Its subtle carbonation cuts through the richness of the jamón, while its cereal aromas complement the toast and croquettes. Estrella has a dry, slightly bitter finish and acidity which provide balance to the salt in both dishes.
Rosa Blanca
Grilled Cheltenham Beetroot with Ajo Blanco Sauce
Rosa Blanca has a characteristic stone fruit and citrus aroma and flavour which adds brightness to the earthy grilled beetroot and amplifies its harmony with the garlic and vinegar notes in the ajo blanco sauce. The beer is light-bodied, with a refreshing lively carbonation that refreshes the palate, making this pairing reminiscent of dining al fresco at the seaside during the height of summer.
Inedit Damm
Fideuà Negra with Cornish razor clams
Inedit Damm is a blend of wheat beer and pilsner – the cereal notes and mild bitterness of the pilsner complement the fideuà pasta, while the fruity esters of the wheat beer provide a contrast with the mild brininess of the razor clams. The addition of orange peel, coriander, and liquorice in the beer amplifies the symmetry of the dish, highlighting the seafood flavours.
Complot Session IPA
Bedfordshire Quail with Celeriac Purée, Prunes and Sherry
The hops take centre stage with Complot Session IPA, including the Nugget variety grown in Prades not far from the brewery. The hop bitterness is a great match with the richness of the quail, while the pine and floral notes provide balance to the creamy peppery celeriac purée, and the tart sweetness of prunes and sherry.
Damm Lemon
Crema Catalana
Damm Lemon adds a whole new flavour element to this classic dessert, by adding an invigorating citrus kick of tart Mediterranean lemon and Caribbean lime. The sweetness of the lemon dances on the taste buds with the caramelised sugar while the rich custard is complemented by the beer’s effervescent bubbles, leaving you ready for another bite
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About The Sun Inn
The Sun Inn is a quintessentially British Free House in the village of Felmersham, deep in the Bedfordshire countryside, but less than an hour from London Kings Cross. Built in the 17th century and refurbished for the twentieth century traveller with two ensuite bedrooms on the upper floors. The Sun Inn is an historic rural pub and offers the warmth of traditional hospitality and great food that is home-reared and locally produced.
The Pub is part of Wild Berry Farm, a 350- acre estate and traditional mixed livestock farm, producing native and rare-breed, grass-fed Hereford beef, pork, Boer goats and poultry including Bronze turkeys and duck. The land boasts lush river meadows, species-rich grassland, woodlands and lakes and is a haven for birds and wildlife. The pub also supports many local businesses, including other farmers and estates, sourcing produce and game such as venison, pheasant and partridge, locally.
The pub was purchased by JJ and Laura Ibbet in 2019 as part of a shared vision between themselves and childhood and village friends, Peter and Conny, a couple of couples sharing a passion for quality produce, warm hospitality and creating memorable experiences. Restoration work began in 2022, and once the structural work was complete, the team embarked on a full refurbishment, with a focus on using natural and sustainable materials, to provide guests with accommodation and dining fitting for the 21st century traveller, fully reopening the restaurant and rooms in April 2023.
The bar is open Tuesday to Sunday, with bar food served from the hatch Wednesday to Sunday, while the Dining Room for the Farmer’s Table tasting menu is open Thursday to Saturday for dinner and for Sunday lunch.
For more information, images, interviews or to arrange a press visit to The Sun Inn, please contact Hannah Blake at The Dining Room on 07730 039361 or Hannah@thediningroompr.co.uk
Address: The Sun Inn, Grange Road, Felmersham, Bedfordshire, MK43 7EU
Instagram: @thesunfelmersham Website: www.thesunfelmersham.com