Lamb Inn at Hindon, The

In the very centre of Hindon sits the Lamb, a good example of a traditional country inn with food and drink to match, serving an appreciative local population for whom there are just enough of the little extras to make this a home away from home where one can eat without having to do a calculation first. In late 2004, it was purchased by Boisdale, whose two restaurants in London have a reputation for quality and eclectic style.

The Lamb Inn dates back to the 17th century and was originally a coaching inn. Just one mile off the A303, the hotel stands in the heart of Hindon, an attractive unspoilt Wiltshire village. Its excellent location makes it a great place to stay if you are en route to the South West. Alternatively if you want to explore the local area, Salisbury, Shaftesbury and many other places of historical interest are only a short distance away by car.

Ranald Macdonald, Managing Director of the Boisdale Group has commented: ?We are delighted to have acquired such a beautiful historic coaching inn. This is our first venture outside London and we are looking forward to spending much time in this stunningly beautiful part of the country.

We are very aware of the responsibilities attached to running such a longstanding and much loved institution and will be careful to maintain its tradition.?

Their Head Chef, William Mason, formerly at Babbington House, the well-known hotel with an excellent restaurant near Bath, serves food that is sourced as far as possibly from local suppliers.

Seldom does a menu make you want to try everything that is listed on it, but try resisting the tempting starters that could include Orkney sweet-cured herrings in honey and mustard, toasted sour dough bread and beetroot and potato salad, and pan roasted lamb?s kidneys with balsamic shallots and red wine jus.

While mains carry on in the same vein, with choices like Wiltshire pork sausages with mash, beer and onion gravy and grain mustard, and slow cooked duck leg with braised red cabbage, Bramley apple mash and cider sauce, while fish eaters and vegetarians are not forgotten.

Apart from the main dining room they also offer a bar menu, which is ever-changing and written up on blackboards, strategically placed around the bar areas; obviously the cost is lower than the figures given, which are for the main restaurant.

The Lamb at Hindon has a positive warren of different bars, a private dining room and fourteen bedrooms. The oldest part of the present inn dates from the 14th century, but there was certainly an earlier building on the site since it is known that the Assizes were held there as far back as the middle of the 13th century.

The wine list has been given the Boisdale treatment, and is sufficiently travelled to excite the imagination. To learn more about The Lamb at Hindon, do visit their Website.