The Red Lion is a all about good food; every single thing served here is made here.

Not baked from frozen or "home made" somewhere else. Anything you eat here has been made from scratch, by us, in our kitchen. That means everything from the carefully assembled terrines to the mayonnaise in your tartar sauce, the bread for your sandwich to the chocolates with your coffee...even the tomato ketchup!

We spend a lot of time sourcing our ingredients. We use a great local butcher, Walter Rose of Devizes and an excellent local fish monger, Cooper of Andover. All the chicken we serve here is free range, from Leone McKintosh's Great Farm in Gloucestershire. Our spectacular 650g (that 24 oz!) Beef Rib steaks are from cattle reared at Stokes Marsh Farm.  The trout that we cure and smoke here is caught in the river Avon, just a stone's throw away. The bacon (of which we use a lot) is from Wiltshire's very best traditional bacon farm.

Sundays are all about roasts (we are particularly proud of our crackling!) but we also offer our full menu of starters, mains and delicious puds including a fine selection of freshly churned ice-creams.