The Red Lion
Dan Ingram worked for Heton Blumenthal for three years before taking up the position of head chef of this historic Wiltshire pub, just off the Thames Path. The 17th century building retains much of its period charm including Roaring log fires, historic bric-a-brac, and a pub garden and it welcomes drinkers with open arms. There's homemade pub fare like honey and mustard roast ham, free range eggs and triple cooked chips in the bar, but head for the restaurant for a full three course meal made from carefully sourced local ingredients some even supplied by regular customers. The menu changes constantly but you might start with the popular roast pigeon breast salad with pickled beetroot followed by Braised free range chicken and pigs trotter with rosemary mashed potato and buttered organic kale. 'Isle of Wight doughnuts' are based on an historical recipe and are filled with currents and sultanas, rolled in cinnamon sugar and served with raspberry coulis and custard dipping pots.