Meat & Butcher

At the heart of our kitchen is a deep respect for traditional British butchery, and we are proud to work with Walter Rose & Son, one of the UK’s most respected family-run butchers. Based here in Wiltshire and trusted by many of the country’s leading chefs, Walter Rose supply us with exceptional meat, prepared with the skill, care, and attention to detail that only generations of craftsmanship can bring.

Our beef is sourced through Walter Rose from Stokes Marsh Farm in Coulston, Wiltshire — a renowned family-run farm dedicated to raising premium-quality cattle with the highest standards of animal welfare and sustainability. The result is beautifully marbled, full-flavoured beef that reflects the land it comes from and forms the centrepiece of many of our most-loved dishes.

Our free-range poultry is supplied by Creedy Carver in Devon, celebrated for its exceptional flavour and uncompromising welfare standards.

Cheese & Dairy

Our cheeses and butter are supplied and aged in the cellars of Neal’s Yard Dairy, champions of traditional cheesemaking who hand-select the very best British and Irish cheeses for our menu.

Fresh Fruit & Vegetables

Seasonality is everything at The Red Lion, and our kitchen relies on exceptional produce sourced from Natoora, one of the most respected names in fresh fruit and vegetables. Natoora works directly with a network of small-scale growers across the UK and Europe, championing regenerative farming methods, biodiversity, and flavour above all else.

Their focus on seasonality and provenance means that every delivery reflects what is truly at its peak — from heritage tomatoes and vibrant courgettes to sweet summer stone fruit and deeply flavoured winter brassicas. This uncompromising approach underpins our menus and allows us to celebrate ingredients at their very best, just as nature intended.

Kitchen Garden, Village Harvest & Foraging

Our connection to the land doesn’t end with the producers we partner with — it’s also woven into the very fabric of life here in East Chisenbury. Just beyond the kitchen door, we cultivate a small but vibrant vegetable garden, where we grow seasonal ingredients including raspberries, herbs, potatoes, and summer flowers that find their way into our dishes and garnishes throughout the year.

We’re also lucky to be part of a community that shares our love of good food and local ingredients. Our neighbours in East Chisenbury often arrive at the kitchen door with beautiful homegrown produce — from quinces that we transform into rich membrillo paste to rhubarb that becomes the base for chutneys, compotes, and puddings. These gestures of generosity reflect the close-knit nature of village life and are an integral part of what we serve.

Beyond the garden, our team also embraces the rhythm of the seasons by foraging for wild ingredients in the surrounding countryside. Elderflowers are gathered each summer for delicate cordials and desserts, while tender stinging nettles make their way into nourishing soups in spring. These small, simple traditions tie our kitchen even more closely to the landscape that surrounds us — and celebrate the flavours of Wiltshire at their freshest and most natural.

Fish & Seafood

We receive day-boat fish landed on the Cornish coast from the remarkable women of Celtic Fish & Game, and hand-dived scallops from Keltic Seafare, harvested from the crystal-clear waters off Scotland’s north-west coast.

Truffles

Our truffles are sourced by Zak at Wiltshire Truffles, who scours the countryside for the finest seasonal truffles — a prized ingredient that elevates many of our dishes.

Flour & Baking

Great bread, pastries, and baked goods begin with exceptional flour, and we are proud to source ours from two of Britain’s most respected traditional mills — Shipton Mill in Gloucestershire and Stoates Flour in Dorset.

Shipton Mill is renowned for its organic and stoneground flours, produced using sustainable milling practices that preserve the character and flavour of the grain. Every batch is carefully crafted to provide exceptional consistency and depth of flavour.

Stoates, a fifth-generation family mill, has been producing flour since 1832. Their traditional water-powered stone mill continues to turn today, producing a range of flours that are rich in texture, aroma, and nutritional value.

Together, these mills ensure that every loaf, pastry, and crumb we serve is made with integrity, tradition, and the finest British grain.

Beverages & Cellar

Our commitment to quality doesn’t stop at the plate — it extends to every glass we pour. From wines and beers to spirits and soft drinks, we work closely with a trusted network of producers and suppliers who share our passion for craftsmanship, provenance, and sustainability.

Wines
Our wine list is carefully curated in partnership with some of the most respected importers in the UK: Liberty Wines, Keeling Andrew & Co., and Yapp Brothers. Each brings a unique perspective to our cellar — from classic Old World estates to innovative New World producers — ensuring our list is both distinctive and deeply rooted in terroir. Every bottle is chosen to complement our menus and to tell a story of place and people.

We are also proud to support local viticulture through our collaboration with Bluestone Vineyard, a pioneering English sparkling wine producer based in Wiltshire. Their wines, crafted from Chardonnay and Pinot Noir grapes grown on chalky soils, offer a true expression of our local landscape.

Beer & Cider
Closer to home, we serve beers from Stonedaisy Brewery, a small independent brewery celebrated for its characterful, small-batch ales that capture the spirit of the local countryside. Their dedication to traditional brewing methods and bold, expressive flavours makes them a natural fit for our pub.

Spirits
Our house pours are carefully selected from independent distillers with a focus on craft and authenticity — including Witchmark Gin, distilled locally with foraged botanicals and a distinctive sense of place. Each spirit we stock is chosen for its integrity, provenance, and ability to elevate the drinks we serve.

Together, these producers form the backbone of our beverage offering — a collection that’s as thoughtful, seasonal, and rooted in place as the food from our kitchen.