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Sally Lunn, a young French refugee, arrived in England over 300 years ago. She began to bake a rich round and generous bread now known as the Sally Lunn Bun.
This bun became a very popular delicacy in Georgian England as its special taste and lightness allowed it to be enjoyed with either sweet or savoury accompaniments. It can still be tasted today in the restaurant
Visit the fascinating museum in the cellars, where you can see the Roman and Medieval foundations of the house and finds from the excavations. See the original kitchen that was used by Sally Lunn.
Are you open during term time?
Are you open during school holidays?
|Monday||Museum open daily from 10am|