at the red lion freehouse

Chicken liver pate with Madeira jelly & toasted brioche 8 ½ 

Chisenbury nettle soup with crispy snails, fresh ricotta & croutons 8

Salad of thinly sliced roasted veal with fennel salad, capers, Parmesan & tonnato dressing 11

Carpaccio of North Atlantic scallops with pickled rhubarb, pistachio, treviso & bay 12

Warm Cornish crab tart with dressed leaves & monk’s beard 10 ½ 


Wild garlic risotto with English asparagus, foraged herbs & Parmesan 20

Roast halibut with crushed Jersey Royals, razor clam, mussels, English samphire & beurre blanc 27

Herb roast guinea fowl breast with potato gnocchi, baby turnips, grelot onions, truffle & Madeira velouté 24

Slow cooked pork belly and fillet with crisp polenta, fresh morels, asparagus, crackling & jus gras 24

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

Hispi cabbage 3 ½                        Hand-cut chips 4 ½                                            Roasted cauliflower 4


Crème brûlée 8

Lime curd and toasted meringue tart with citrus segments & ginger crème fraiche 8

Poached Wye Valley rhubarb with frangipane, almond butter, Marconas & anise caramel 8 ½

Banana cake with milk chocolate ganache, banana compote, candied walnuts & cream cheese ice cream 9

Spenwood, Barkham blue, Waterloo and Sharpham Rustic cheeses with RL chutney & biscuits 11   

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




Bitter leaf salad with Wye Valley rhubarb, pistachio & balsamic

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

Tagliatelle of Burbage shiitakes with Parmesan & chives 

La Combe Saint-Paul, Vermentino IGP Pays d’Oc, ‘16




Baked Cornish hake with chorizo, peppers, new potatoes & capers


Chianti Colli Senesi, Talosa, Montepulciano, Italy ‘15

Slow cooked lamb shoulder with mash, leeks & roasting juices


Comtesse de Marion, Merlot, Pays d’Oc IGP, France, ‘16



Tropical sorbet with compressed pineapple, meringue & passion fruit


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


Valrhona chocolate cremeux with cocoa crumbs & sel gris 


Domaine Fontanel Maury, Roussillon, France’14                

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!