The Red Lion has been a public house for over 400 years and is currently undergoing an upgrade in order to open its doors once again after a three year absence. following in the footsteps of its sister pub, The Sun Inn, and their success after an extensive renovation.
The Red Lion's Transformation is a three phase project with the first phase well under way to open up an outside bar and kitchen in the spacious garden and a terrace areas. The next phase consists of our new quadrant courtyard, a covered outdoor dining area and event space. it is hoped that the entire establishment will be open within the year after a much anticipated refurbishment.
Manager, Miles and Head Chef, Jonti, (pictured below) are overseeing the project and coming up with new food and drink menus, sourcing local produce where possible. Including gin distilled in Market Harborough and Pure grass fed cattle and naturally reared lamb and pork from Great Easton.
Meet the team
Manager, Miles, started his hospitality career in Sydney, Australia before returning to the UK and managing several venues in Nottingham and hitchin.
Head Chef, Jonti, trained at Stones Events, before working locally in several pubs and restaurants, including the sun inn and also running his own fish & Chip van.
As we source our food fresh, our menu's change regularly in accordance with the seasons and what the local fishmonger and butchers have on offer. We source local produce where possible. Including gin distilled in Market Harborough and Pure grass fed cattle and naturally reared lamb and pork from our farm in Great Easton.
Buttermilk Fried Chicken, Homemade BBQ Sauce, Crispy Sage
Chicken Liver Parfait, Chutney, Hambleton sourdough
Spiced leg of lamb sausage roll, pickled fennel, red onion & feta salad, sumac
Cured Salmon, beetroot ketchup, horseradish creme, pickles, dill oil
Pig Cheeks, Celeriac remoulade, Caramelised apple puree, Hazelnut & herb crumb, pickled celery
Caramelised onion tarte tatin, black olive, whipped blue cheese, balsamic
Potato rosti, wild garlic pesto, homemade brown sauce, pickled shallots
French dry aged beef, ‘croque monsieur’ cheese sauce, crispy ham, french mustard mayo, confit garlic, caramelised onion chutney
Dry aged beef, smoked streaky bacon, mature cheddar, caramelised onion chutney, dill pickle, shredded baby gem, house burger sauce
Korean fried chicken, Gochujang glaze, Kimchi slaw, kewpie mayo
Veggie katsu, pickled ginger, shredded baby gem, yakitori mayo
Each slider is served with a portion of homemade chips of your choice
Plain Hand Cut Chips
Rosemary Salted Hand Cut Chips
Spiced House Rub Hand Cut Chips
Stem ginger sticky toffee pudding, brandysnap, vanilla ice cream, butterscotch sauce
Black Bomber, Baron Bigod, Beauvale, Ragstone, Pear chutney, Spiced Walnuts, Hambleton Sourdough