Welcome to the Award Winning Riverbarn

The Riverbarn Restaurant with Rooms
‘Old World Charm – Modern British Cuisine’

AA Two Rosette Award for Culinary Excellence 2017 / 2018

Michelin Guide Recommended 2017 / 2018

TripAdvisor Certificate of Excellence 2017

Muddy Stilettos Best Restaurant in Wiltshire Award 2017

Opentable Diners’ Choice Award 2017

“A Gastronomic Revelation & A Culinary Haven” – Salisbury Life Magazine

The Riverbarn

This family run business, where chef brothers create stylish and imaginative dishes, has won the restaurant many admirers. Considerable critical acclaim has followed. A la Carte and Prix Fixe Menus offer excellent value showcasing top quality ingredients. Festive Menu available from 1 – 22 December.

Extremely popular ‘Tasting Menu’ events are held every other month. The next Tasting Event  which takes place on Friday 26 January in association with Christopher Piper Wines is fully booked.

Looking for a special Christmas gift why not purchase a Riverbarn Gift Voucher? Vouchers can be sent free of charge to the recipient. Please call for more details.

Best Restaurant
Winner of the 2017 Best Restaurant


The Granary, a beautifully restored thatched barn, offers stunning, high quality accommodation. Three other comfortable guest rooms enjoy an AA Four Star rating. Situated in glorious countryside beside a tranquil river flowing to the stunning lake on the beautiful Fonthill Estate.

Stonehenge, Stourhead, Longleat and Salisbury are all near by. Discover the historically fascinating William Beckford or visit the ruins of Old Wardour Castle. Only one mile off the A303 and two hours from London, The Riverbarn is an ideal place to spend a few days exploring an area renowned for its natural beauty.

Restaurant Opening Hours

Open Tuesday – Sunday for Lunch served 12 – 2.30

Open Thursday, Friday & Saturday for Dinner served 6.30 – 9

Booking advisable for Lunch & required for Dinner

Christmas Opening: Please note we will not be open on 23 and 24 December and are fully booked for Christmas Day. We are then closed for our annual break until 24 January.



A Wiltshire Hidden Gem!

Proprietors: Jill & Ian Sutcliffe
Head Chef: Jonny Sutcliffe Sous Chef: Tom Sutcliffe

Facebook Posts

Christmas Tip of the day:

What should you ask guests to bring! Or what should you bring if you are a guest.

Well a bottle of course! Rather than chocolates why not bring along something that will accompany the food being served during your stay – chutneys, biscuits etc. Best to steer away from anything than needs to go in the already full fridge. Oh and don’t forget the apron
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Christmas Tip of the day:

If timings slip slightly don’t stress. Will the day really be ruined if you serve the food at 1.30 rather than 1! And if you have a guest who really can’t bare things to be late tell them the food will be ready later than you plan! It’s easier with Christmas Dinner to hold things back than bring them forward.
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Christmas Tip of the day

If you're cooking Christmas lunch for the first time check you have a roasting tin big enough for your bird.
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Christmas Tip of the day: Prepare ahead!

Get ahead and prepare some of the side dishes in advance. Braised cabage is ideal to prepare a couple of days in advance and works well with left over cold meat and hams.

Braised Red Cabbage from the Riverbarn.

1 red cabbage
Half a bottle of wine (we'll leave it to you decide what to do with the remaining half!)
4 tablespoons of red wine vinegar
4 tablespoons of red currant jelly
cinnamon sticks
star annise
juice of a clementine.

Sweat the cabbage for 5 to 10 minutes.
Add the remaining ingredients and simmer until tender.

Will keep in the fridge for a couple of days or it can be frozen.
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Stuff the bird?

It's best not to stuff the bird to make sure it's fully cooked. Instead of stuffing the cavity our head chef stuffs the legs by inserting stuff under the skin. It's a bit fiddly but does add to the flavour.
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