Mentioned in the Domesday Book, The Red Lion sits at the crossroads in the ancient village of Boldre. The rambling interior contains cosy, beamed rooms, log fires and rural memorabilia; the rooms glow with candlelight on antique copper and brass. Expect a genuinely warm welcome and traditional values, with Ringwood ales on offer at the bar. The kitchen places an emphasis on traditional meals made using the very best of the forest’s produce. Typical starters include homemade venison scotch egg; crispy lime and coconut prawns; and baked camembert, then homemade steak and ale pie; pork tenderloin wrapped in Parma ham and stuffed with apricot and sage; and pan fried halloumi with asparagus, sauteed potatoes and sweet peppers. In the summer, you can eat outside on the herb patio.