Ref. 27990-62THE Sun Inn, in Lydiard Millicent, is celebrating its inclusion in one of the most prestigious good eating guides for the second year running.

In the Les Routiers Guide 2004, the inn rubs shoulders with venues such as London's Murano and Baltic restaurants and Edinburgh's Caf Royal Circle Bar and Oyster Bar Restaurant.

The restaurant was in the news earlier this year when animal rights activists sent protest letters over its occasional serving of exotic dishes such as ostrich.

Current proprietors Karl and Cerian Cornell, aged 31 and 24 respectively, took over at the inn two years ago, by which time head chef Simon Goy, 28, had already been there for six months.

Mr Goy, a chef since the age of 16, was no stranger to awards, having secured two AA red rosettes during a stint as head chef at the Chiseldon House Hotel.

He has also helped the Sun Inn to recommendations in guides published by both the AA and RAC.

Asked about the secret of his success, he said: "Everything we use is fresh, nothing is frozen, and as much of our produce as possible is taken from local sources.

"For example, our meat is bought from Michael Hart, a supplier in Cricklade."

The inn's entry in the guide mentions this emphasis on local produce, and praises what it calls "first class" vegetables.

It also mentions lunch dishes ranging from smoked salmon and scrambled egg to Wiltshire ham, eggs and chips.

The entry also heaps praise on evening additions to the menu such as Thai-style squid, rack of lamb with leek and herb mash and rosemary gravy and West Indian seafood with basmati rice.

More exotic dishes include kangaroo, ostrich and barramundi an Australian fish.

The Sun Inn is one of 13 Wiltshire establishments in the guide. But no venues in Swindon are listed.

Mr Goy says Swindon restaurants should do the best they can with local high quality food.

"That is what gets the accolades," he said.

Barrie Hudson