Red Lion East Chisenbury

Red Lion East Chisenbury Wiltshire's only 3 AA Rosette Pub + 5 AA Gold Star Rooms. Lunch Wed to Sat 12–2:30pm, Dinner 6-8:30pm
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The Red Lion is a destination country pub and restaurant bringing modern British cooking and real good, real ales to locals and traveling epicures alike. Find out why we're one of the most talked-about foodie destinations in Southwest England. Troutbeck is our 5 room luxury en-suite Guest House opened in Dec 2012. Wiltshire Life Magazine Pub of the year 2020
Wiltshire Life Magazine Restaurant of t

he year 2013
Michelin Starred 2013 - 2020
Michelin Bib Gourmand 2010, 2011
Michelin Pub Guide Editor's Choice 2011
Good Food Guide's UK "Pub Chef of the Year" 2010
Inclusion in the Good Food Guide's Recipe Book, Celebrating the UK's 60 Best Restaurants
Morning Advertiser "Top 50 Gastropubs" 2010
Fork 50's Best Dining Destinations 2010, 2011

Dressed Cornish crab, avocado toast, Isle of Wight tomatoes, tomato consommé and dill. Kieron Mondahl On the menu at the...
28/08/2026

Dressed Cornish crab, avocado toast, Isle of Wight tomatoes, tomato consommé and dill. Kieron Mondahl

On the menu at the Red Lion!

A rather lovely mention in The Times. https://www.thetimes.com/travel/destinations/uk-travel/england/stonehenge-tour-dur...
27/08/2026

A rather lovely mention in The Times. https://www.thetimes.com/travel/destinations/uk-travel/england/stonehenge-tour-durrington-walls-woodhenge-ds6rvlnrd

Exploring Stonehenge and the extraordinary prehistoric landscape of Salisbury Plain, Sarah Baxter names The Red Lion, East Chisenbury as one of four places to stay near the stones.

Hidden away in the Vale of Pewsey, we’re just ten miles north of Stonehenge — surrounded by some of the most beautiful and ancient countryside in England.

A wonderful corner of Wiltshire to call home.



Beautiful Cornish po***ck, gently baked and served with smoked Yarra Valley salmon caviar, finished with a delicate chiv...
01/08/2026

Beautiful Cornish po***ck, gently baked and served with smoked Yarra Valley salmon caviar, finished with a delicate chive beurre blanc.

A dish that celebrates pristine seafood, careful cooking and restrained, classic flavours.

Kieron Mondahl SAQUA Seafood | B-Corp Premier Fish Ltd Yarra Valley Caviar AUS

Some things have changed at the Red Lion over the past eighteen years.The walls have been painted. The bar has been rebu...
25/07/2026

Some things have changed at the Red Lion over the past eighteen years.

The walls have been painted. The bar has been rebuilt. The menu has evolved with the seasons.

But the idea behind the place has never changed.

When Guy and Brittany Manning opened the Red Lion in 2008, despite backgrounds in some of the finest kitchens in England, Spain and the United States, they were determined that this would remain a proper village pub.

A place where the bar matters just as much as the dining room. Where a well-kept pint is every bit as important as a beautifully cooked plate of food.

We’re incredibly proud of our place in the Michelin Guide and our three AA Rosettes, but those accolades have never changed who we are.

We’re a pub.

And to celebrate that, throughout August and September we’ll be serving a Happy Hour every Wednesday, Thursday and Friday, from 3pm–6pm.

🍺 Lager or Cider of the Day — £5
🍺 Ale or Bitter of the Day — £5

Whether you join us for a pint at the bar, a packet of pork scratchings, or stay a little longer for dinner, you’ll always be welcome.

Because long before anything else, we are—and always will be—a pub.

Currently on the menu. Pork tenderloin and jowl, crisp polenta, romesco, charred baby leeks, Provencal tomato and jus gr...
13/07/2026

Currently on the menu. Pork tenderloin and jowl, crisp polenta, romesco, charred baby leeks, Provencal tomato and jus grass.

Some dishes never need reinventing.Crème brûlée has appeared on every à la carte menu at the Red Lion since we opened in...
12/06/2026

Some dishes never need reinventing.

Crème brûlée has appeared on every à la carte menu at the Red Lion since we opened in 2008. A classic French pudding of cream, eggs, sugar and Madagascar vanilla — deceptively simple, yet utterly unforgiving.

The custard is infused, rested overnight and gently steamed until it reaches that perfect point between set and silky. Then, just before serving, the sugar is caramelised by hand to create the dark, glass-like crust that gives the dish its name.

The crack of the spoon through the caramel. The cool, smooth custard beneath. It is a contrast of textures as important as the flavour itself.

Like many of the dishes we serve, it isn’t about innovation for innovation’s sake. It’s about taking something timeless and giving it the care and attention it deserves.

Sometimes the classics are classics for a reason.

May We Feast - East Chisenbury Supper Club returns this evening.A relaxed evening built around generous plates, good win...
28/05/2026

May We Feast - East Chisenbury Supper Club returns this evening.

A relaxed evening built around generous plates, good wine and the very best of the season. Tonight’s supper celebrates bold Mediterranean flavours with burrata from .farm and beautiful English Trout from .

We have a few spaces left for our 25th June Supper Club. Book online at eastchisenbury.com 🍷

A menu built around a life well lived.For a very special 70th birthday, we created “The Many Decades of Martin” — a besp...
30/03/2026

A menu built around a life well lived.

For a very special 70th birthday, we created “The Many Decades of Martin” — a bespoke tasting journey through the years, each course a nod to a different era, memory, and moment.

From prawn cocktail to duck à l’orange, Black Forest gâteau to hot honey madeleine… and at the heart of it all, an exceptional Beef Wellington — perfectly blushed, wrapped in golden pastry, and served with all the right comforts.

Thoughtful, personal, and just a little nostalgic — exactly as it should be.

If you’re celebrating something special, we’d love to create something just like this for you.

The bar is full of daffodils.The garden is waking up.The kitchen is firmly in spring mode.Five courses for £50 (usually ...
27/02/2026

The bar is full of daffodils.
The garden is waking up.
The kitchen is firmly in spring mode.

Five courses for £50 (usually £75).
Wednesday–Friday lunch throughout March.

Add wine pairings for £45 and settle in.

Midweek never looked so good.

Address

East Chisenbury
Pewsey
SN96AQ

Opening Hours

Wednesday 11am - 11pm
Thursday 11am - 11pm
Friday 11am - 11pm
Saturday 11am - 11pm

Telephone

+441980671124

Website

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