Join us for a special evening celebrating the arrival of Beaujolais Nouveau — a young, fresh and fruity red wine traditionally released each November. A glass of Beaujolais Nouveau • Selection of classical French starters • Assortment of cheeses, chutney & fruits
For generations the Red Lion has been the heart of Chalgrove — a place to gather by the fire in winter, spill into the garden come summer, and always eat exceptionally well.
Seasonal kitchen
Menus that change with the seasons, built on the best local produce.
Real ales & wine
A rotating cellar of Oxfordshire cask ales and a thoughtful wine list.
Sunday roasts
A village institution — book early, they sell out most weeks.
Events & the garden
Wine evenings, live nights and private hire in our sunny garden.
Steamed Nepalese dumplings, filled with pork mince and vegetables, served with
homemade tomato achaar cooked with sesame seeds and spicy Himalayan
Sichuan peppers
SOMETHING TO START
Fish & Chips
£19.95
Fresh Fillet of Cod, Cooked in Beer Batter, served with chunky Chips, Peas &
homemade Tartar sauce (GF*)
CLASSIC COMFORTS
Fish Of The Market
Please See Specials
Please See Specials
FROM THE KITCHEN
Spicy Chicken Yakisoba
£21.95
Wok-Fried yakisoba noodles with spicy chicken, tossed in a savoury soba dressing and topped with spring onions & crisp raddish.
“Light lunch taken today was top class, also priced to please. Service was excellent and the ambiance of the setting most agreeable. If there were more like this, less would close!”
“This lovely pub and this pretty village are what the best of England is all about… My partner and I both thought the food was excellent. The menu was extensive and carefully thought through. My fish and chorizo was absolutely delicious… Such a great team and what a credit to this delightful rustic pub. Highly recommended.”
“We had a fantastic experience at the Red Lion! The atmosphere was warm and inviting, making it the perfect place to unwind. The food was not only delicious but also beautifully presented, a feast for the eyes as well as the taste buds.”