Red Lion Freehouse

About

The Red Lion Freehouse is running a 'Ready Meals' menu every Wednesday to Sunday throughout the new lockdown, starting on Thursday 5 November. 

What's more, their bar top bakery will be open on Saturdays and Sundays for the whole of November, offering croissants, pastries, donuts, cinnamon buns, cakes and other goodies.

 

New opening times:

Monday: closed

Tuesday: from 3pm to include dinner service

Wednesday: from 3 pm to include dinner service 

Thursday: from 9 am to include lunch and dinner service

Friday: from 9 am to include lunch and dinner service

Saturday: from 9 am to include lunch and dinner service

Sunday: BAKERY open from 9am until 1pm. Sunday roast ready meals available to take away from 11. Closed for lunch service.

 

The village of East Chisenbury is the epitome of ‘a quiet backwater’. Tucked into a fold of Salisbury Plain, the village is definitely off the beaten track. Perhaps the thatched Red Lion in the village is a surprising choice for two well-travelled and practised chefs to open up their first venture together… but maybe not. The compact size of the Red Lion and it's steady crowd of regulars has given Guy and Brittany the opportunity to plough their own furrow away from the pressures of the capital’s highly competitive environment. Having ‘been there and done that’ Guy and Britt are eager to practice their knowledge of traditional and modern culinary techniques on a range of carefully sourced British produce. Dishes such as a home made hot ‘Scotch Egg’ featuring a soft-boiled hen’s egg from the hen run in the pub garden and hand-pulled belly pork demonstrate Guy’s commitment to the pub’s drinkers and their craving for a snack. But the famous Wiltshire rib of beef steak for 2, so popular that it doesn't leave the daily-changing menu, showcases his knowledge of classic cookery combined with the contemporary cooking techniques learned at Thomas Keller’s Per Se in New York. Britt rules the pastry section producing tempting desserts. The Red Lion “Baked Alaska” combines ginger genoise, passionfruit sorbet, macadamia crunch and meringe to produce a dessert typical of Britt’s style- a classic with a twist, displaying her breadth of knowledge from hip ice cream creations to classic French patisserie.

Their current accolades include a coveted Michelin star, a Good Food Guide rating of 6, Pub of the Year 2014 as well as the GFG Pub Chef of the Year award in 2010, and inclusion in the trustworthy Sawday's guides for both the pub and the Red Lion's boutique Guest House, Troutbeck; Since opening in December, 2012, Troutbeck has already been awarded Sawday's Best Pub with Rooms for 2013 and has an AA rating of 5 stars with a Gold Award. But having said that- it is still a pub! So you could rock up with your dog and your kids for a pint before sitting down to a 7 course seasonal tasting menu- if you wanted to!

The Red Lion has roared into the consciousness of foodies and locals alike with its amazing drink selection and outstanding cooking at reasonable prices. And now with a place to crash afterwards, waste no time in visiting before its popularity makes getting a table- or a room- impossible.