Successfully combining ancient and modern, the rooms have gleaming bathrooms, Victorian brass beds, beamed ceilings and antique furnishings helping to make your stay a very comfortable experience.

The main bar incorporates the original 16th Century structure of the Ferrymans Inn. The horsetrough which stood outside the front door now resides under the stone steps which lead to the bedrooms - it was easier to build around the trough over the centuries than move it!

Traditionally panelled and floored in Oak by local craftsmen - the bar is a popular meeting and eating place for villagers and guests alike. We serve a wide selection of cask conditioned real ales and fine wines to be enjoyed along with an extensive brasserie menu.

The menu features game in season from the nearby estates, beef from our son-in-law Robert Stockdale, and lamb from the Daggett family (both of whom farm just across the river). Fresh fish is delivered daily, cheeses are local, and produce is brought in from Cumbria - we are just proud of the quality of our food.

Our Head Chef and son-in-law Jim deserves a special mention. Along with a talented and enthusiastic kitchen brigade his combination of individuality and skill has ensured retention of our AA Rosette.

Imaginative, seasonally changing menus, using only the finest of ingredients have given The Red Lion a 'dining room with a difference'.

An outstanding wine list with a wide choice from both the Old and New Worlds complements the excellent food.

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