The Lamb Inn in Little Milton is the sort of village pub that reminds you exactly why Britain does country hospitality so well. Set beneath a picture-perfect thatched roof with centuries-old beams, exposed stone walls and cosy fires in winter, this 16th-century inn strikes that elusive balance between destination dining and the comforting atmosphere of a true local. Just a short drive from Oxford, it's an idyllic setting for everything from milestone birthdays and family celebrations.
While there isn't a dedicated private dining room, larger groups are welcomed by arrangement, making The Lamb a lovely choice if you're looking for somewhere with character rather than a purpose-built events venue. The atmosphere is one of its greatest strengths with a friendly, welcoming team and lively vibe. Whether guests gather around the bar for award-winning local ales or settle into one of the dining rooms for a leisurely meal, it's an all-round crowd-pleaser.
Since taking over the freehold in 2022, owners Ben and Charmaine Tavassoly-Moss have transformed The Lamb into one of Oxfordshire's standout gastropubs while carefully preserving its community spirit. The kitchen is led by Michelin-trained chef Nat Berney, formerly of Le Manoir aux Quat'Saisons, whose cooking has earned the pub a wealth of accolades, including recognition in the Michelin Guide. Rather than chasing complicated techniques for their own sake, the menu focuses on exceptional British ingredients prepared with confidence.
To begin, starters might include baharat-spiced lamb ribs arrive with cooling garlic yoghurt and a punchy green chilli dressing, or hand-dived Orkney scallops paired with roasted cauliflower purée, ribbed almonds and pickled capers. Mains continue the theme with pan-roasted Creedy Carver duck served alongside warm bulgur wheat, carrot and star anise purée, apricot chutney and slow-cooked duck-fat carrots, or pan-seared John Dory resting on wild mushroom risotto with pickled trompette mushrooms and 24-month-aged Parmesan. For those craving something heartier, the 32-day aged ex-dairy cow rib-eye with house fries and salad is a standout.