The story
The Red Lion Inn in Duxford builds its traditional British menu around produce sourced from nearby farms. Chefs treat familiar classics as a starting point, layering them with subtle new flavours that shift with the seasons. This dedication to straightforward cooking earned the kitchen a single AA Rosette for culinary excellence. Guests receive dishes that rely on quality ingredients rather than heavy sauces.
Standing since the sixteenth century, the building carries Grade II listed status throughout its stone walls and timber frames. Exposed beams run above well stoked fires that anchor the main dining space. An impressive oak dry peg extension provides a more formal area where guests settle into Chesterfield sofas. The layout guides visitors between the original hall and the newer wing.
Warmer months move service outdoors to a Cambridge walled garden framed by a village church clock tower and an old dovecote. Inside, the lower ceilinged bar offers high backed upholstered settles for casual meals alongside four rotating local real ales. The team serves identical menus across both spaces so diners choose their preferred setting. This flexibility keeps the classic British pub atmosphere intact.
Recognition
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