Head Chef Matt has trained on 5-star Carnival Cruise ships and worked on Queen Mary II. He applies his knowledge and skills to provide perfectly cooked British food.

Each week, our ingredients are sourced from local suppliers. We use local farmer to obtain local tracible meat. Padbury Butchers and Greg Masters farm to name a few. We have daily deliveries of fresh fruit, vegetable, pasta and more to make sure everything we serve is of the highest quality.

When it comes to Sunday Lunch, we promise that you will tuck into sumptuous, tender, and flavour-filled meats. This is because Matt studied at Westminster College to become a qualified Sous-vide chef. This controlled cooking method seals in all the natural juices for a succulent, mouth-watering joint.

As all food is freshly prepared by Matt and his team. This means we know exactly what’s in each dish, making it easy for us to cater to different dietary requirements. If you need more information, don’t hesitate to ask a member of our team.

Matt has successfully trained three catering apprentices in The Lion kitchen. He is keen to share his experience and expertise with others, so they can realise their ambitions, as he has been able to do.