The Gun Inn was a blast
Lunch at The Gun Inn was a blast.
My favourite local chef (Mark Young) lost his job during lockdown 2020 when the restaurant he was working in closed. I am pleased to share with you he has a new job at The Gun Inn, Keyhaven and it is absolutely somewhere you should go to for a great meal.
Mark is passionate about the food he serves and sources the vast majority of it locally, check out the lovely section on their website listing their suppliers, it includes everything from exceptional quality meat right down to artisan jams and micro herbs. I hear they have recently commissioned a local potter to make them some special Gun Inn mugs and creamers, it is so important to support the small businesses in our community especially after the struggles of the last year.
We went for lunch to celebrate a family birthday a couple of weeks ago, be sure to book well in advance to guarantee a table, it was our first opportunity since The Gun reopened after a refurbishment and lockdown limitations allowed.
Mark (head chef) cooks all the protein on the new Ox grill installed just before the reopening, its hot work behind that grill but he has a handy tip for keeping cool involving a bucket of ice and a bandana. I love the fact that you can watch the food being cooked
Anyway onto the food - Two of our group have smaller appetites so decided to share three of the starters.
New Forest wild mushrooms and tempura Solent plaice with asian slaw, chilli jam together with the Lymington crab mayo fennel, celeriac.
Eating this way is a great way to sample a variety of dishes and the ladies have already confirmed they will be returning to do exactly the same next time.
I opted for the liver starter, its something I will always choose if I see it on a menu (I'm the only one that likes it in my house) beautifully tender spicy seared chicken liver served with sumac salad, mint yoghurt, delicious.
Simon ordered the honey mustard baby bangers from the nibbles menu, they are sourced locally from Blackwater Pork, they came in a cute little copper saucepan and a pot of dipping sauce, pretty addictive to be honest.
Mains included the gun burger served with the locally produced Lyburn Gold, lettuce, bacon jam, bacon and fries and and the Harrisa spiced lamb kofta with lamb from Shelley Oak Farm, mint and sumac salad. Both were delicious but unfortunately I forgot to take a photograph.
For those of us that had some space in the pudding compartment, dessert consisted of apple crumble with cream served in a cute cast dish. We can't wait to go back and eat outside in the sunshine whilst watching Mark and his team prepare our food.
The Gun Inn
Milford on Sea,
Book 01590 642391