The Hercules coaching inn & Ashby restaurant
A little known pub situated in the beautiful village of Sutton Cheney houses two little gems by the names of Luke and his partner Lucy.
The Hercules Restaurant offers modern British cuisine created by Head Chef Luke Finne and his team.
Luke, head chef and patron of the Hercules Inn has worked throughout the world with some of the biggest names in the business. After working with the likes of Raymond Blanc, Luke took on the challenge of running his own kitchen in Cornwall where he achieved AA rosette recognition. Luke has accomplished many achievements during his years as a chef including being a finalist in ‘Fishing for Compliments’ a competition in which his challenge was to find the perfect fish dish for J Moreau & Fils Chablis. Luke also competed in the 2006 National Chef of The Year Competition, at London Olympia Restaurant Show. This competition, run by the Craft Guild of Chefs is the most highly respected culinary challenge in the industry today, with past winners including Gordon Ramsay.
The next obvious step was to go at it alone and become the proprietor of this idyllic Restaurant in the heart of Leicestershire’s Countryside. Luke says “I was thinking about opening my own place, my parents who live locally told me about the Hercules, although they added it is rather run down and not known for its food, But here I am we’re starting to put the place on the map. Obviously we have our work cut out for us, as Rome wasn’t built in a day! But I am confident that we are moving in the right direction.
Luke and his partner are young and have a team of enthusiastic staff behind them; they have plenty of time to make a real success of the Hercules. Luke’s commitment to the best, freshest ingredients with an emphasis on local suppliers, farmers and growers, including fresh fish delivered daily and herbs grown in the property’s gardens will entice food lovers with favourites such as New Season Lamb Loin Roast with Lamb Cutlet, Rosemary and Tomato Stuffing, Carrot and Swede Mash, Spinach and Jus or Pan Roast Guinea Fowl Breast Wrapped in Pancetta with Leek, Parmesan and Morel Mushroom Risotto.
The newest popular edition to the menu has to be the delicious Deli Board; with its Mediterranean Influence it introduces a new and interesting way to eat. Chose between the Charcuterie Board (Serrano Ham, Spicy Chorizo, Prosciutto and Pate), the Fish Board (Marinated Crayfish Tails, Smoked Mackerel Pate, Whitebait and Loch Fyne Kiln Smoked Salmon) or the Cheese Board (Long Clawson Stilton, Sparkenhoe Farm Red Leicester, Brie, Hereford Hop, and Chevre Goats Cheese). All Deli Boards are served with freshly baked bread, chutneys and pickles, all of which are homemade by Luke and available to buy from the restaurant. To accompany the delicious food there is carefully complied wine list consisting of an exceptional range of the new world wines. So next time you want to indulge in some of the finest food and enjoy a relaxed dining experience, book a table at the Hercules.