at the red lion freehouse

BBQ jerk quail with mango salsa & scallion sour cream 11

Sand carrot and sweet potato veloute with dates & dukkah 8

Chisenbury wood pigeon breast salad paysanne with a crisp quail egg & red wine 9

Fillet of mackerel with Jerusalem artichokes, blood orange, Gordal olives & parsley 9

Beetroot cured salmon with pickled cucumber, baby beets, dill & citrus dressing 9 ½



Blanquette of pork with slow cooked winter vegetables, January King cabbage & chervil 22

Roast Creedy Carver duck breast with potato millefeuille, braised fennel, griottines & red wine 24

Ironbark pumpkin risotto with cavolo nero, kalettes, chestnuts, black truffle & crispy Parmesan 20

Pan-fried wreckfish with crisp spring roll, bok choi, shiitakes, mussels & masterstock 24

Chateaubriand of Wiltshire beef for 2 with hand cut chips & sauce béarnaise 65

Sand Carrots 4                                                Hand-cut chips 4 ½                                                                       Kalettes 4


Crème brûlée 8

Baked Yorkshire rhubarb with pistachio biscuits & stem ginger ice cream 9

Poached Passe Crassane pear with caramel, candied walnuts & sage ice cream 9

Valrhona chocolate brownie with caramel banana compote, coffee cream & roasted almond praline 8

Wigmore, Bosworth Ash, Ford Farm Cheddar and Yorkshire Blue cheeses with RL chutney & biscuits 11     

The RL Café Gourmand 12

Prix Fixe

Wednesday - Friday Lunch

Wednesday & Thursday Evening


2 courses for £24; 3 courses for £28


Paired wine 3 for £18




Salad of beetroot and Rosary goat’s cheese with walnuts & balsamic dressing

Pinot Gris ‘The Edge’, Escarpment, Martinborough, New Zealand, ‘15

Tagliatelle of Burbage shiitakes with aged Parmesan & chives


Mâcon-Burgy ‘Les 3 Terroirs’, Oliver Fichet, Burgundy, France, ‘16



Slow cooked pork belly with mash, charred leek & hazelnut pistou


Vallefrio, Maule Valley, Pinot Noir, Chile ‘15


Roast cod with chorizo, charlottes, red peppers & preserved lemon


Segares, Rioja Crianza, Spain ‘11




Compressed pineapple with passionfruit, almonds & tropical sorbet


Muscat de Beaumes de Venise, Domaine Pigeade, France, ‘10

Chestnut cake with coffee cream & orange segments


Krohn LBV Ruby Port, Oporto, Portugal, ‘09

PLEASE DO NOT FEED STOWFORD.  A discretionary 12.5% service charge will be added to your bill.

The following food allergens are/may be used in kitchens of the Red Lion:

 Celery, Gluten,  Eggs, Fish, Lupin, Milk,  Molluscs,  Mustard,  Peanuts, Sesame seeds,  Shellfish, Soya,  Sulphites, Tree nuts. If you have an allergy to any of the above please make us aware and we will happily work with you to prepare something for you to enjoy!