Hampshire Fare member and 2 AA Rosette and Michelin Bib Gourmand gastro pub, The Sun Inn, near Basingstoke has raised £900 in a ‘Bangers and Cash’ charity initiative for the Basingstoke Foodbank.
Launched during last year's British Sausage Week (31st October – November 6th 2016) and running throughout November, The Sun Inn donated 50% of profits from two sausage dishes - a starter of Black Pudding Toad in the Hole with bacon crumb and apple puree, and a main course of Greenford Farm whole grain pork sausage, pomme puree, onion jam, broccoli and truffle jus - created exclusively by award-winning landlord and head chef, Gordon Stott.
Over four weeks, dishes made with pork sourced from local farmers were sold to diners who learned of the fundraiser through extensive marketing on social media, email campaigns, in-pub promotion and local press coverage.
Gordon Stott, landlord and head chef at The Sun Inn, says: “2016 was an incredible year for our business and we really wanted to end the year on a high by giving something back to the community that has supported us. We’re passionate about seasonal and local produce, and British Sausage Week was an opportunity to shout about our favourite pork farmers. We’re so pleased our diners embraced the idea and with the total amount raised.”
Phil Thomas, chair of the trustees at Basingstoke Foodbank, a vital project that works towards easing hunger in the Basingstoke and Deane area, is delighted with the amount raised: “This is another example of the amazing generosity of the people and businesses of Basingstoke towards the Foodbank. Donations like this enable the Foodbank to provide food to over 3500 people in crisis in the town every year. Since the Foodbank started, over 100 tonnes of food has been distributed. The management and customers at The Sun have helped make that possible.”
To book a table or for more information visit www.sunindummer.com
For more information about the Basingstoke Foodbank, visit www.basingstoke.foodbank.org.uk