Nestled in the charming village of Little Milton, just ten miles southeast of Oxford, The Lamb Inn is a 15th-century gem owned by Ben Moss, with Michelin-trained former Le Manoir chef Nat Berney leading the kitchen. Combining its historic character with exceptional fare, the pub has remained an integral part of the local community while evolving into a destination in its own right.
Since Ben took over in 2022, The Lamb Inn has undergone a sensitive refurbishment that preserved its original charm. The pub now boasts a dedicated team offering elevated British pub food, conscious wines, and local ales. This combination of tradition and innovation has earned The Lamb Inn accolades, including Two Rosettes and the title of ‘Best Upcoming Gastropub in Oxfordshire 2024’ by LuxLife Magazine.
This wonderful country pub is a key part of the village community, housed in a beautiful, mid-15th-century stone building with a classic thatched roof. Inside, the decor is traditional and unapologetic to the age of the building, featuring cleverly lit oak beams, exposed stone walls and oak furniture. It’s the ideal destination all year round. There is a sun-drenched beer garden nestled in nature, a well-kept oasis at the top of the property ideal for long afternoons out in the fresh air, and a spacious patio perfect for al fresco dining. Come winter, the low-hung ceilings and cosy crackling fire create a warm and welcoming atmosphere.
Head chef Nat Berney brings a delicate, innovative touch from his experience at Le Manoir to a menu of hearty pub classics. Ingredients evolve seasonally across the à la Carte and Sunday roast menus – including indulgent sharing platters for larger groups – and there is a careful approach to sourcing. Utilising the best of the Oxford area and supporting local businesses, Nat sources meat from The Calnan Brothers, a third-generation butcher based down the road in Watlington; seafood from Flying Fish Seafood, sourcing the finest and freshest Cornish seafood daily; fresh, organically grown vegetables from DBF Banbury; and Somerset’s famed Longman’s Cheese, all delivered daily.
Highlights from the summer menu include starters such as Baby Beetroot Salad with marinated beetroot hummus, cashew nut cream, crispy croutons, pickled shallots, and Cured Trout Loin, with refreshing cucumber aguachile, cucumber ribbons, fresh chillies & cucamelons. The mains include Pea & Gorgonzola Gnocchi with fresh peas, broad beans & soft garden herbs, an ode to the English garden; a decadent Slow Braised Lamb Belly with courgette puree, zesty preserved lemons & basil pesto; and Pan Fried Stone Bass with baby potatoes in a braised artichoke & white wine veloute, sauteed girolles and fresh rock samphire, celebrating the best of both land and sea. Nat’s elegant approach makes for beautiful desserts, including Chargrilled White Peach, served with hazelnuts and a vanilla and pink peppercorn infused yoghurt, and an elevation of the classic Strawberries & Cream, with marinated strawberries, caramel grenache, strawberry sorbet, served with an oat & lemon thyme biscuit.
To complement the food, there is an extensive selection of ales, locally sourced where possible, and a carefully curated wine list, served mostly by the glass from small growers and consciously sourced from around the world.
The Lamb Inn is open for drinks and dinner from Monday to Sunday, with lunch also available from Wednesday onwards and a menu of roasts available every Sunday.