Red Lion Freehouse

Type: Restaurant

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 Britt 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 bantam’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. Roast Great Farm duck breast with pithivier Savoyard, glazed endive and duck jus 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.

Within their first year they have won The Good Food Guide’s ‘Pub Chef of the Year’. They have been awarded a coveted Michelin ‘Bib Gourmand’ for their reasonably priced and outstanding cooking. Jay Rayner of The Observer Magazine has commented “if I get to experience a better piece of fish cookery this year I will be both bloody surprised and bloody lucky.” Bruce Poole of London favourite (and one of Guy’s alma maters) Chez Bruce, and his family, are enthusiastic regulars. The pub also features in Alistair Sawdays guide.

The Red Lion has roared into the consciousness of the local foodies with its outstanding cooking at reasonable prices. Waste no time in visiting before its popularity makes getting a table impossible.

Opening

Season
2012

Opening Times

2012 01/01/2012 - 31/12/2012

Road Directions

A303 to A345 towards Upavon/Pewsey. Turn right towards Enford. Left at bottom of hill.
A342 to Upavon towards Everleigh and Andover. Follow road. Turn off right, towards East Chisenbury and Red Lion.

Public Transport Directions

First Great Western to Pewsey station, follow road to Upavon, turn off right signposted East Chisenbury and Red Lion.