Reviews

"It may be a thached country pub. But the food is big and bold and thoroughly cosmopolitan. Worth making a trip out of the city for..... if I get to experience a better piece of fish cookery this year I will be both bloody surprised and bloody lucky."

Jay Rayner, The Observer Magazine

"It doesn't matter how wonderful the food is, service can make or break a place. No matter how many times we asked for extra glasses of water, bread of spoons at The Red Lion, they were happy to oblige and have a chat, too. It intensified the impression of the food, which, as it happened, was pretty faultless... If you're local, well, you're just lucky.

Lucy Wood, Metro

"They are clever by bringing cutting edge techniques... married with British and French classics - the result is essentially pub favorites cooked with Michelin star precision... everything a village pub should be.

Mark Taylor, Fork Magazine

"Both top chefs in their own right... Rarely have I seen such passion from one chef, let alone two... The Red Lion has the makings as one of the top foodie destinations in the south west."

"An exciting buzz of locals mixed with diners waiting in anticipation for the food, a hotchpotch of regulars and first-timers coming together to experience what they've all heard about... One of the finest restaurants in Wiltshire."

The Wiltshire Ocelot

"We love coming to the Red Lion and it has become our firm family favorite."

Bruce Poole -  of London's well-loved Chez Bruce, La Trompette and The Glasshouse

"This smart thached village inn is both a local serving ale from Wiltshire microbreweries and a restauarant drawing food lovers from far ans wide. The couple apply cutting-edge techniques to simple rustic dishes and result is very special."

Alaister Sawday's Special Places, Pubs and Inns