The Vane Arms in Sudborough is a traditional pub steeped in history that has welcomed many a punter over the centuries. Part of its past is still visible today, for instance, the remaining copper coins that members of the American 8th Air Force put in the wooden mantelpieces over the inglenooks for good luck during WWII.

The popular pub has just been refurbished with an extensive injection of capital to bring the building into the 21st century while still retaining its rural character. The complete overhaul includes new carpets, decor in a contemporary oatmeal and lime green and an extension of the dining area to seat up to 40 people. Behind this vision of freshness you will fi nd Aaron Jones and his family, all with a long tradition in the pub trade. Aaron has previously worked in the events industry arranging historic festivals for English Heritage and running the Tollemache Arms in Harrington for seven years.

Aaron deliberately does not refer to The Vane Arms as a restaurant but as a rural country pub with a dining room serving good quality food. However, you would be wrong to assume that Aaron does not appreciate excellence in food and fi ne dining. When you hear him describe ingredients and how his dishes are made, he can make your mouth water. He is an avid follower of the slow food movement, using local ingredients, prepared and cooked with time and affection, to produce a meal that is good value for money. Aaron describes himself as a ‘hands-on cook’ who has picked up many ideas from the great chefs he has had the opportunity to work with over the years.

Along with chef, Robert Thomas, Aaron likes to cook with fi sh and always get the freshest catch and adapts the menu accordingly. Poultry and game is provided from local farmers and hunters and the wine is supplied by Amps Fine Wines in Oundle. Real ale is a must at The Vane Arms with Everads staples Tiger and Southgate and rotating guest ales such as Bishop’s Farewell from Oakham.

The menu changes regularly to refl ect the seasons. Aaron recently bought a hog roast machine so look out for hog roast on the Sunday lunch menu from spring, as well as for private hire/functions.

Vegetarian options are on the menu but Aaron prefers to custom-make a dish with the customers, based on their preference and ingredients available.

For lighter luncheons there is a selection of sandwiches, ranging from £5.50 to £5.95, on a choice of ciabatta, granary or Mediterranean. The speciality, however, is The Vane Loaf - the bowl that thinks it is part of the meal: a white or granary half loaf fi lled with such dishes as slow-cooked chilli beef, tiger beef stew or pork and cider casserole, to name but a few.

Starters would typically include: fi llet of mackerel with chilli, lime & coriander; scallops, crushed peas & an aged balsamic glaze, wild mushroom & spinach risotto or Scotch broth with pearl barley.

Main course examples would be: a seven-hour slow-roast belly pork in a rich Cumberland gravy, mustard mash & apple compote; fresh dab with mussels in a tarragon & white wine cream sauce; mixed game hot pot & roast vegetable chips or a chicken supreme with green figs & sugar syrup and fried sage leaves. Desserts under the heading ‘Something Naughty’ are all priced at £5.25.

The Vane Arms is able to cater for parties of up to 60 people and Aaron will happily create
a bespoke menu just for you. Whether it is a wedding reception, a birthday party or just
to catch up with old friends, please contact Aaron to discuss the details.

Opening times:
Lunch 12pm to 3pm Evening 6pm to 11pm
Food served until 9pm

The Vane Arms
Main Street,
Sudborough NN14 3BX
Telephone: 01832 730033
www.thevanearmssudborough.co.uk

The Vane Arms

The Vane Arms

The Vane Arms

The Vane Arms