The Sun

Beginning his culinary career at Cliveden House & Spa and having worked at several Michelin-starred establishments and as head chef for Gary Rhodes in Dubai in the intervening years, chef-patron Giles Langford has brought a wealth of experience and expertise to the kitchen at The Sun, which is Giles’ first restaurant venture. The princely red brick edifi ce, situated in the small, picturesque village of Whitchurch Hill in Goring, instantly captured Giles and partner Nina’s hearts, and continues to enamour visiting diners.

Menus at The Sun place seasonality and provenance at the forefront, and the offering is very much led by the availability of hunted and foraged produce. Homemade pasta and sourdough pizza is made on the premises every day, vegetables are grown in the kitchen garden, fish is smoked in the yard and much of the meat and game used in dishes is hunted and butchered by the team. This results in menus that change regularly, however a sample selection of dishes might see diners tuck into chicken, mushroom, leek and pancetta pot pie with mashed potatoes and roast root veg, or mussels cooked in cream, white wine, shallots, parsley and bay leaf, and served with toasted ciabatta.

Complementing the food offering, the team is justifiably proud of the great range of bitter, ale, craft lager, Pilsner, cider and stout stocked behind the bar. The wine list, meanwhile, has been judiciously tasted and compiled by Giles and Nina, ensuring quality in every drop.