Having been abroad for 10 years we are reinvestigating Northants restaurants. We had been told that the Red Lion was one of the two best in our area so we had high hopes. Sadly the menu was very much pub grub not restaurant. And while the starters were excellent my belly of pork was DRY1 How do you get belly of pork dry? Beats me.
Do hope the other recommended pub will be better.
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