Renaissance for The Lambert Arms

RE-OPENED just last week, The Lambert Arms, in Aston Rowant, near Thame, has undergone a spectacular yet sympathetic refurbishment under its new owners, Merchant Inns Ltd.
This mid Victorian Inn has been completely transformed inside but, though now a modern-day country inn, it retains many of the original, historical features and offers Michelin star quality food, impressive conference and events facilities and superbly appointed bedrooms.

The Lambert Arms has had a chequered history, including episodes as a Training Centre and a film set, but an ancient coat of arms displayfed over its doors suggests that it once belonged to a family who received a baronetcy in 1711. But its new owners now intend that the Lambert Arms will once again become a thriving, integral part of the local community, aiming to offer “sensational food, stylish bedrooms and sensible prices”

General Manager, Neal Tripp, says: “I have a great team around me, and together we will ensure that The Lambert Arms becomes renowned for its dining experience, warm welcome and excellent facilities”.

MEETING ROOMS
A conference and banqueting centre features floor to ceiling windows overlooking the surrounding countryside, and is ideal for up to 140 people. In warm weather, the open courtyard is perfect for outdoor dining and relaxed receptions. Smaller rooms and cosy areas are available for informal meetings. The landscaped gardens, combined with the excellent space and the superb cuisine, make The Lambert Arms the first choice for any event, from business meetings to weddings.

FOOD AND DRINK

By embracing the traditional country inn experience where you can go for ?a pint and a chat?, a cup of coffee or for a full meal, The Lambert Arms aims to “bring together the essence of a good, local bar with a restaurant serving simply sensational food.”

The kitchen team, under the supervision of Michelin-star executive chef, Rob Clayton, previously at the Bath Priory Hotel, sets out to serve Michelin-quality food in an informal pub environment. From bar snacks to pub lunches and a-la-carte menus, everything is freshly prepared and of the highest standards. The Lambert Arms? resident head chef, Adam Boutwell, 24, shows his skilled cooking, based on Modern British cuisine, producing dishes of character and distinction. Adam too, has had a career in Michelin star restaurants before joining The Lambert Arms.

With ?British Food Fortnight? starting on 20 September, The Lambert Arms? opening menu toasts the best of British with dishes such as Pan seared Cirencester Park wood pigeon breast, spiced pear tart & local cider vinaigrette, Slow cooked shoulder of Cornish lamb and Lambert Arms home grown pear and blackberry crumble. During the fortnight (which ends on Saturday – only four days to go!), two-courses from the special menu are