The Red Lion, situated in the village of East Haddon, is set in a much more idyllic location than chef Adam Gray’s last venture. He recently made his mark at Rhodes24, one of the capital’s most high-profile (and high-rise) establishments.
However, his reputation followed him and as a result this is by no means a sabbatical in a quiet country restaurant.
The crowds have followed and Gray’s intention to further the next generation of chefs has also led him to establish a cookery school here. As might be guessed from the name, The Red Lion is a country pub made into a restaurant with rooms, and in the kitchen Gray exercises his culinary skills to produce food which delights and impresses critics and customers alike.
Housed in a building which oozes country pub appeal, with well-tended gardens and a large terrace eating area, The Red Lion provides those who come from near or far with the kind of familiar-yet-fresh food that Gray became known for in his various tenures elsewhere.
Provenance is paid close attention to in the menus, with good use of the kind of produce you’d find nearby and a close eye on seasonality; many of the dishes on offer hearken back to British classics from the last few decades, updated for the modern crowd. Classic combinations of flavour make plenty of appearances on the menu; Crispy mackerel BLT, Pan fried halibut with smoked bacon and girolles (find these in Great British Chefs’ bacon recipe collection) marinated salmon comes served with dill and sour cream, asparagus is served with a poached duck egg and Worcestershire sauce; roast lamb with garlic mashed potatoes and mint jelly.
Find out more about The Red Lion on Great British Chefs website, where you can also subscribe to Great British Chefs’ bi-monthly newsletter for competitions, recipes and more from Britain’s greatest chefs.