The list— No.
Tucked away in rural Wiltshire, the Red Lion in Chisenbury earned its first Michelin star in 2013.
Run by husband-and-wife team Guy and Britt Manning, the Red Lion Freehouse has become one of the country’s most highly regarded gastropubs.
Ingredients couldn’t get much more locally-sourced, with the team producing everything they can from scratch, right down to the homemade ketchup and lime cordial.
Eggs come from the pub’s rescue hens, pork from its West Berkshire pigs and greens from the pub’s greenhouse.
Menu highlights include crisp rabbit cromesqui with sand carrots, braised bacon and wholegrain mustard; Wiltshire venison with glazed chicory, fondant potato and parnship puree; and a decadent Valrhona chocolate bombe with cocoa nibs and minted ice cream.
Building strong relationships with the best local businesses and suppliers is central to the Red Lion’s ethos and the team has gone to considerable efforts to track down the finest local produce, shunning ‘perfumed’ imported truffles for ones home-grown in Wiltshire and sourcing meat from local butchers.