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Crowning glory for Red Lion at East Chisenbury
Guy and Brittany Manning, who have been running the Red Lion at East Chisenbury for the past four years, are celebrating getting their first Michelin Star.
It’s the highest accolade that a chef can earn and although technically it goes to head chef Mr Manning, 36, he said he couldnot have achieved it without the help of his wife, who as well as being the restaurant’s pastry chef has also managed to produce two offspring, Max, 19 months, and Amelia, six months, while helping run the Red Lion kitchen.
About 12 years ago this centuries old village inn was under threat of closure when local benefactor John Manser stepped in and bought it for the village.
The pub underwent a complete transformation including a new restaurant and was an immediate hit with bon viveurs not only from the local area but from many miles around.
It quickly became one of the top restaurants in the county and in 2008 when Mr and Mrs Manning bought the business, Mr Manser still owns the premises, they built on its reputation and comments found on the Tripadvisor website are evidence that their hard work has paid off.
Now the Red Lion’s growing reputation as one of the West’s finest eateries has been capped by the award of the coveted Michelin star.
Mr and Mrs Manning say that a true passion for food is the main reason for their success. Before taking over the Red Lion they had both worked in top restaurants in New York, where they met, and in Europe as Mr Manning headed back to Europe with his American-born wife.
In New York both worked at the restaurant Per Se which is rated among the six best restaurants in the world.
Mr Manning told the Gazette: “Our philosophy about food is that it’s all about flavour and using a lot of skill and technique to serve simple and tasty food.”
Some of the produce used in the Red Lion kitchen could not be more local including pork from Mr and Mrs Manning’s own small herd of pigs plus tomatoes and lettuce grown in their own greenhouse.
The Red Lion has daily deliveries of fish from Cornwall but most of the produce they do not grow themselves comes from the local area.
Meals vary in price from a lunchtime sandwich costing £5.50 to the restaurant’s signature dish, a 750grams rib of beef that serves two and costs £50.
The couple are also developing a holiday lodge adjacent to the thatched pub.