Lion & Pheasant
Mastering the menu
Roux Scholar finalist (2015) Dion Wynn Jones, a young, talented and ambitious chef, took charge of the stoves in June 2015 following a stint at the Crewe Hall Brasserie. His inventive modern British (with a twist) style of cooking has found favour with local diners and guests staying at the inn. He also works closely with owners with manager Jim, who is passionate about sourcing local ingredients and maintaining an innovative restaurant menu, alongside an evening (Sunday to Thursday) bar menu that features pub classics - chargrilled chicken Caesar salad (£14), ham, free range egg & chips (£12), neck of lamb fillet, curried crème fraiche (£19).
On the menu
Lunch
Chicken liver parfait, toasted brioche (£7)
Confit pork belly, purple sprouting broccoli, red chard, grain mustard mash (£17)
Monkfish, tomato risotto, baby spinach, Parma ham (£18)
Sticky toffee pudding, hazelnut ice cream (£6)
Dinner
Roasted cauliflower soup, black truffle cream cheese (£7.50)
Beef tasting plate, burnt onion, chive mash, honey parsnips, red chard (£20)
Sea bass, tomato & chorizo risotto, baby spinach, razor clams (£19)
Rhubarb pannacotta, rice pudding, parfait, honeycomb crunch (£7)
Passionfruit tart, Caribbean salad, chilli, pineapple sorbet (£7)
Afternoon Tea
Finger sandwiches, traditional cakes & pastries, fresh baked scones with strawberries, clotted cream & preserves, traditional lemonade, coffee or tea (£17.50); with Moutard champagne £25.
Sunday Roasts
Set lunch menu – 2 courses £16; 3 courses £19.50
Roast topside of beef, duck fat potatoes, Yorkshire pudding, jus
Roast loin of Gloucester Old Spot pork, grain mustard mash, apricot stuffing
Foodie Extras
Room service menu (from sandwiches to fish & chips) served 12 noon – 9.30pm
Time to Eat
Breakfast: 7.15am - 9.30am (8am - 10.30am Sunday)
Lunch: 12 noon – 2.30pm (3pm Sunday)
Afternoon tea: Saturday 2.30pm - 4.30pm
Dinner: 6pm - 9.30pm (9pm Sunday)
Local, local, local
Vegetables – Rowlands, Shrewsbury (www.rowlandsltd.co.uk)
Eggs – Hayford Farm, Westbury (www.shropshirefreerange.com)
Kitchen is supplemented by Dorothy Chidlow’s kitchen garden in season – courgettes, squash, tomatoes, damsons, plus fresh herbs and flowers
Behind the bar
Blackboards announce the day’s cocktail and the gin of the week and closer inspection reveals that both are taken very seriously here, with a boutique gins from Britain and abroad lining the shelves behind the bar, and there’s a cocktail menu if you wish to kick off the evening in style. Ale aficionados will rejoice as they sup tip-top ales from the Borders, including Wye Valley IPA, Salopian Shropshire Gold, brewed in an old dairy in Hadnall just outside Shrewsbury, and a brew from Ironbridge Brewery.
Bar snacks
Chicken goujons, mustard mayo (£5.50)
Whitebait, aioli (£5)
Mushrooms on toast with poached duck egg (£8)
Time at the bar
11am - 11pm
Book a room at this inn
David Hancock says
The Best Bits
Cool, minimalist décor – New England style
16th-century beamed interior is a surprise
Innovative modern British cooking
Contemporary smart rooms
Splash out - book the stunning Loft Suite
What’s the Damage?
22 bedrooms; doubles £109-£230; single from £79. Dinner, Bed & Breakfast £165-£240. Self-catering from £175 for 2-nights
Inn Places Perk
Free Room Upgrade if Available
What Else?
All credit cards taken (exc Amex)
Private dining – Crystal Room & Star Bar
Alfresco dining – lunch is served in the Mediterranean-style courtyard
Parking – limited to the rear;
NCP almost opposite
Disabled access to lower dining room and can be accommodated in Studio 45
Gongs
AA 3 Star; Michelin Guide; Good Hotel Guide