The Red Lion, Boldre dates back to around the 15th century ( although local legend has it that we are mentioned in the Domesday Book!) and has grown gradually over the years; it is this heritage which gives us our unique character and authentic atmosphere. This is a pub that has not been ‘designed’, it has simply evolved.

Led by Head Chef, Neil Hall, our kitchen team are in constant communication with local suppliers to source the best fresh produce. We are well known for supporting local New Forest producers. 

Our main menu adapts through the year to reflect the changing seasons in the Forest and our daily Chef’s Specials board allows us to offer extra variety and seasonality. Being so close to the sea, we can also feature the freshest fish and shellfish, simply prepared to enhance the flavour- throughout the summer.

With a large garden, courtyard and patio for the summer, cosy candlelit rooms with a fire and log burners for the winter we like to think we are truly a pub for all seasons.