The Fox and Hounds, in Barton Road, Thurston, near Bury St Edmunds, opens new tack room-inspired dining area in former stables
A village pub has opened its new tack room-inspired dining area in its former stables.
The Fox and Hounds, in Barton Road, Thurston, welcomed customers to the new space, at the back of the pub, for the first time at the weekend.
Landlord Andy Bendall, who has been at the pub for six years, said he hopes the area will offer diners an intimate and cosy dining experience to add to the pub’s existing offerings.
The space at the pub, which first opened in 1848, was originally a stables and went on to become a function room and dancehall as well as holiday lets before now returning for use for the venue.
Andy said: “This space will double the number of covers that we would normally be able to – it will elevate everything we do.
“The opening was amazing, the feedback has been so positive on the back of it, people booking in requesting to sit in the new restaurant.
“We do have to turn diners away on a regular basis due to the size, and we’ve also got people interested in hiring the space out for events already.”
Andy said, if diners prefer to eat in the bustle and atmosphere of the pub area they will still be able to do so. The tack room represents an extension of the pub, he said.
He also highlighted the work of the pub’s new chef, Shayne Wood, whose food he said warranted a new intimate dining space.
The area is equipped with both central heating and air conditioning to give the best experience all year round, while there is also Wi-Fi available.
Andy said the space will be available to hire for a range of purposes, including private dining, luncheon clubs and corporate events.
Andy paid tribute to the support of The Fox and Hounds regulars and customers, without whom the creation of the new dining space would not have been possible.
“They’re the heartbeat of the pub,” he said. “They make the pub what it is, they make the atmosphere. Without them there’s no atmosphere. They’ve been thrilled with it all.”
Andy said, on Sunday, the pub boosted the number it was able to serve by a quarter thanks to the new space.
He believes, while formerly they would have to turn diners away due to space constraints, the pub will now be able to serve somewhere between 50 to 60 people at a time now.
