Lion & Pheasant Shrewsbury, Shropshire
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, ham, free range egg & chips, neck of lamb fillet, curried crème fraiche.
On the menu
Lunch
Chicken liver parfait, toasted brioche
Confit pork belly, purple sprouting broccoli, red chard, grain mustard mash
Monkfish, tomato risotto, baby spinach, Parma ham
Sticky toffee pudding, hazelnut ice cream
Dinner
Roasted cauliflower soup, black truffle cream cheese
Beef tasting plate, burnt onion, chive mash, honey parsnips, red chard
Sea bass, tomato & chorizo risotto, baby spinach, razor clams
Rhubarb pannacotta, rice pudding, parfait, honeycomb crunch
Passionfruit tart, Caribbean salad, chilli, pineapple sorbet
Afternoon Tea
Finger sandwiches, traditional cakes & pastries, fresh baked scones with strawberries, clotted cream & preserves, traditional lemonade, coffee or tea (£16).
Sunday Roasts
Set lunch menu – 2 courses £20; 3 courses £25
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 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
Whitebait, aioli
Mushrooms on toast with poached duck egg
Time at the bar