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 tea-smoked Hampshire trout with home-made potato salad; and twice baked goats’ cheese soufflé, then lamb shank slow-braised with redcurrant, rosemary and honey, mash and root vegetables; and free-range chicken supreme, crispy bacon, smoked cheese sauce and chunky chips. In the summer, you can eat outside on the herb patio.