1 Michelin Star Chefs: Guy Manning, chef proprietor, The Red Lion Freehouse

The  Staff Canteen

Guy Manning is chef proprietor of the one Michelin starred, Red Lion Freehouse in Wiltshire.

Despite what would be considered a late start for a chef’s career, Guy Manning has worked at some of the world’s top restaurants including Chez Bruce and three Michelin starred, Per Se in New York.

Red Lion Freehouse

Red Lion Freehouse

East Chisenbury, Pewsey SN9 6AQ

Website: www.redlionfreehouse.com

Telephone: 01980671124

Email: [email protected]

Opening Times: Monday and Tuesday: Closed; Wednesday: 12-11pm; Thursday-Saturday: 9am-11pm; Sunday: 9am-3pm

Head Chef: Guy Manning

Restaurant Manager: Martin Edwards

Facebook: RED LION Freehouse

Twitter: @redlionfreehse


Guy decided to be a chef at the age of 27. He did a nine-month course before taking on a chef de partie role at Bruce Poole’s high-end French restaurant, Chez Bruce. After three years, Guy moved to New York City and worked at Thomas Keller’s world-renowned restaurant, Per Se for a year and a half.

Guy and Brittany Manning, The Red Lion Freehouse, Wiltshire
Guy and Brittany Manning

It was here that he met his wife, Brittany - a highly skilled pastry chef who has worked with Neil Ferguson in New York with the opening of Allen and Delancey, as well as Martin Berasategui’s eponymous three star restaurant.

The Red Lion Freehouse

Both well-accomplished chefs, Guy and Brittany Manning are joint owners of the Red Lion Freehouse. They took over the West Country pub in 2008 and were awarded a Michelin star in 2013, followed by three AA rosettes in 2014, both of which they are still proud owners of today.

The full team consists of around 20 local individuals and a lot of ingredients for their menu are foraged for (by Guy) or sourced from local suppliers including Moonraker Farm and Walter Rose of Devizes. There is a private dining room available upstairs that seats up to sixteen people.

Food Style

Guy and Brittany serve sophisticated country fare, putting their own refined touch on much-loved classic dishes like Chateaubriand with hand cut chips & sauce béarnaise and Bramley apple crumble with vanilla custard. Their ‘Classic Menu’ is available from £24 per person, for groups of 10 or more, by pre-order. The chefs also ‘experiment’ with making as much as they can in-house, including things like butter and ketchup.

What the guides say:


michelin star

AA Restaurant Guide

three rosette logo


Hardens Restaurant Guide, The Red Lion Freehouse, Wiltshire

West Farm pork loin & jowl, parsnip, quince, prunes by Guy Manning, chef proprietor, Red Lion Freehouse, Wiltshire

West Farm pork loin & jowl,

parsnip, quince, prunes


In 2012, Brittany and Guy opened their hotel expansion of the Red Lion. They renovated a nearby riverside bungalow, resulting in a five-bedroom retreat for guests, which they named Troutbeck. Since opening the hotel, they have received many awards including 5 gold stars from the AA.

Situated just across the road from The Red Lion, it has been fitted with the best furniture and décor. They look after guests by offering them an a la carte menu for breakfast, tea and coffee throughout the day and leisure activities. Both properties are situated close to the Avon River.

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The  Staff Canteen

The Staff Canteen

Editor 28th November 2017

1 Michelin Star Chefs: Guy Manning, chef proprietor, The Red Lion Freehouse