The Lamb in Little Milton, the sister pub to The Bat and Ball in Cuddesdon, is quickly establishing itself as a must-visit destination. With a prestigious double AA Rosette and Head Chef Nat Berney at the helm, formerly of Le Manoir, this South Oxfordshire spot combines finesse, creativity, and seasonality in every dish.

We visited on a sunny Thursday afternoon and were delighted to find the courtyard already busy. The welcome was warm, the service attentive and relaxed, and with a couple of chilled glasses of the house Anciens Temps rosé in hand, we settled in for a long and leisurely lunch.

The first dish to arrive was a vibrant pea drink, as beautiful as it was refreshing.

Bright green in colour and full of the fresh sweetness of summer peas, it was finished with a delicate drizzle of home-infused oil that added a wonderful aromatic note. It was a simple yet elegant way to begin the meal.

Among the starters, the Cajun-spiced corn ribs were an early highlight. Crisp on the outside yet juicy in the middle, they were seasoned just right and served with a wedge of lime that added a bright, citrus lift. The tomato bruschetta was equally impressive, featuring marinated cherry tomatoes bursting with sweetness, creamy English burrata, cool slices of avocado, and tiny pops of pickled red onion.

The lamb ribs were coated in a fragrant bharat spice mix with a punchy green chilli dressing and pickled shallots that added sharpness and freshness. The meat was tender, falling from the bone, yet the edges were delightfully crisp. The mushroom parfait, served with grilled sourdough, had a lovely umami marmite flavour to it.

A particularly inventive dish was the Caesar rosti. A golden, crispy potato base carried a combination of Caesar-dressed lettuce, savoury bacon, and generous shavings of Parmesan. It was clever and comforting, bringing all the familiar flavours of a Caesar salad together in an entirely new format.

The main courses were just as accomplished. The sea bass was cooked beautifully, with crisp, salty skin and incredibly meaty.

It was served alongside sautéed baby courgettes, a smooth courgette purée and a subtle basil mayonnaise that tied everything together with freshness and balance. The pea and ricotta pasta was a light and luxurious dish, with delicate pasta parcels filled with creamy ricotta and surrounded by a mascarpone and pea sauce, finished with olive crumb and Parmesan.

The lamb rack was a standout main. Cooked to a perfect pink, the meat was tender, juicy, and full of flavour. It was paired with sweet Isle of Wight tomatoes, smoky grilled courgettes, and an unforgettable bacon jam – rich, sticky, and packed with tiny shards of intensely crisp, savoury bacon that delivered a deep punch of flavour with every bite.

We ended the meal with two desserts that each offered a different kind of indulgence.

The strawberry custard tart was light and fragrant, served with a refreshing elderflower fizz that added a delicate sparkle – vanilla tinged and a sherbety type taste with a delicious foam on top. The upside-down pineapple cake was rich and nostalgic, served warm with a creamy coconut ice cream, a tangy pineapple sauce and a crisp pineapple tuile that brought texture and flair. Imagine a pina colada in desert form.

The Lamb delivers everything you want from a countryside gastropub – beautiful surroundings, warm hospitality and exceptional food that doesn’t take itself too seriously.

Chef Nat Berney’s skill and imagination shine through in every dish, from clever starters to generous mains and playful desserts. Whether you’re after a midweek treat, weekend lunch or something to mark a special occasion, The Lamb is more than worth the trip.

The Lamb Inn
High Street, High St, Little Milton, Oxford OX44 7PU

Bitten were invited as guests, all views are our own