Local ingredients are used by Sam Britten and his team such as sausages from the village butcher, meat and fruits from local farms, cheeses and bread from nearby dairies and bakers as well as vegetables from our own recently extended vegetable garden.
At this time of year there is an abundance of wonderful local produce from which we have created our great Spring Menus; rocket, celeriac, wild garlic, rhubarb and herbs from local allotments, beef, pork from Owen Taylor Butchers, the very best Lincolnshire sausages from David Cox (the village butcher), Melton Mowbray pork pies from Dickinson & Morris, vegetables and potatoes from our Lincolnshire neighbours, Stilton cheese comes from the dairies of Colston Bassett and Cropwell Bishop, as well as organic milk butter and cream (for our homemade ice-creams). As well as fresh fish and shellfish delivered every morning from ports in Cornwall and Yorkshire.
Creating a daily changing menu which might include such dishes such as 'Oxtail, whitebait & turnip remoulade'; 'Hand cut 28 day aged Rib Eye Steak, pub chips, onion rings & peppercorn sauce'; 'Panfried Seabream, tomato, mussels & fregola stew.' As well as our great mini desserts, perfect for that little something to finish the meal.
Our kitchen also creates jellies, jams and pickles for our range of Olive & Red Lion Foods.
Over the last seven years at the Red Lion Inn we have found some superb local producers and suppliers to ensure all of our ingredients are local and of the best possible quality...