MY PUB: The Lamb Inn, Little Milton, Oxfordshire

It’s not just a pretty picture from the roadside either. The food is a strong focus for the team and the kitchen is led by a former Michelin-trained chef at the famed Le Manoir, operated by Raymond Blanc.

Here, Ben Moss, owner of The Montogomery Group pubco, which is set to open the Bat & Ball site later this year, tells The Morning Advertiser about the Lamb Inn.

The pub

The Lamb Inn is housed in a 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 alfresco dining.

Come winter, the low-hung ceilings and cosy crackling fire create a warm and welcoming atmosphere. We have expanded the outdoor dining area which has been a key driver of trade, especially during the summer months.

The Lamb was the first pub we saw in person and fell in love immediately. After having been with multiple agents on the hunt, we were sure it was for us.

Sadly, we lost out originally on our bid and then spent the next year and a half looking. But luckily it came back into our hands after a very painful long, drawn-out process for the previous owners, when the person who’s offer was accepted pulled out.

The trade

The Lamb Inn is nestled in a village called Little Milton so yes, technically rural, due to its location.

The demographic of customers spans from all ages and walks of life. One of our greatest achievements has been taking a local community pub and creating a restaurant offering high-end food while still preserving the essence of classic British pub fare, returning that charm to its locals.

It’s honestly so varied; while we have people coming in for a full meal – fish and chips, a burger, a steak, etc – we always see tables of four with serious bottles of Bordeaux on the table next to the local farmer with his Labrador and a pint.

The team

We have an incredibly strong team of six. Head chef, sous chef and KP in the kitchen with support freelancers when we need it.

Front of house is myself and three fabulous team members. We try to keep it to one on the floor running around like a headless chicken and one on the bar. However, on Sundays… we throw everything we have into the mix.

The drink

To complement the food, we offer an extensive selection of locally sourced ales and a carefully curated wine list, featuring small growers worldwide, with many options available by the glass.

Our best-selling beer is Estrella, and we take pride in being one of the first pubs in the area to offer Estrella Frida on tap, thanks to our close partnership with Estrella. Additionally, we participate in the CAMRA LocAle campaign, ensuring all our ales are sourced from within a 26-mile radius.

Our wine list showcases carefully curated selections from small growers and while the house white spirits remain steady, we rotate guest gins and whiskies seasonally.

The food

The kitchen is led by Michelin-trained Nat Berney, a former chef at Le Manoir, who brings an innovative and delicate touch to a menu of hearty pub classics.

The menu evolves seasonally, featuring an à la carte selection, Sunday roasts, and indulgent sharing platters for larger groups. The Lamb Inn prides itself on sourcing ingredients locally, with suppliers including The Calnan Brothers, Flying Fish Seafood, DBF Banbury and Longmans Cheese from Somerset.

Highlights from our current 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.

The events

Every Tuesday we host pizza nights and during the winter months, we have a fixed-price menu with two to three-course lunches.

Not an offer per se, but beyond the pub, we are deeply involved in the local community, sponsoring numerous local events annually.

We supply machinery and drinks for these occasions, often selling beer to raise funds for charity. Additionally, the pub provides three-course Sunday roast meals for over-18s charitable events in the area and proudly sponsors the printing of the village’s annual Christmas card, further feeding into our ethos regarding community support.

The future

In terms of the next 12 months, we have acquired an additional site with rooms locally, and our hope is to create an offering for guests, by which they can enjoy both pubs/venues.

Although distinct in their offering, the venues will complement each other and hopefully give our guests memorable experiences, fit to every need.