Joe Robinson, head chef at the Sun Inn Cropped

Client News: New head chef brings his Michelin experience to the Sun Inn

Our fabulous Kirkby Lonsdale hospitality client, the Sun Inn, has appointed a new head chef.

Joe Robinson will create the seasonal menus and lead the kitchen team at the Sun Inn, a two AA rosette restaurant and boutique inn.

Joe took the position at the Sun Inn from his previous role as sous chef at Hipping Hall. His impressive cooking career has seen him working in kitchens all around the world – in Edinburgh, France and Sydney, together with two Michelin star restaurants.

Speaking of the new appointment, Sun Inn owner Iain Black, said: “We are really pleased to welcome Joe to the team. He is an incredibly talented and experienced chef who lives by the same food ethos as us – we believe in only using fresh, seasonal produce and making the most of what the local area and our local suppliers have to offer.

“We are looking forward to seeing the direction he will be taking the Sun Inn’s food offering and we are certain it will prove popular with both our regulars and first-time guests alike.”

Taking the helm at the kitchen in the 17th century inn located on Market Street, Kirkby Lonsdale, Joe said he prides himself on maximising the seasonal flavours with both classic and experimental combinations.

Joe said: “The best bit about my job is being able to create new things and being flexible, depending on what produce is in season. I’ll be working months in advance to research the menus and play around with ideas. I’m passionate about foraging and that will play a big part in the menu changes. It will always be season-dependent because that is the only way to use the best produce – it’s the best way to cook in my opinion.

“I noticed the job at the Sun Inn and thought it would be a great opportunity. The restaurant already has two rosettes which is a good leg to stand on. The kitchen team is young and enthusiastic, they’re passionate about what they do, and I’m looking forward to working with them to introduce some new and exciting dishes on the menu.”

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