A much-loved village pub that once drew diners from far and wide is living on through a new food venture, after a combination of rising costs and staffing challenges forced its closure.
For 26 years, Lee Turland and his wife Sally ran The Boot Inn in Shipton Bellinger, transforming it from what Lee describes as a “ramshackle pub” into a thriving, food-led destination. Known for its ambitious “around the world” menu, The Boot quickly built a reputation for quality and variety, with dishes such as satay, crispy chilli beef and Mongolian lamb becoming firm favourites among customers.
“It flew from the word go,” Lee said. “People came from all over for the food.”
Unlike many pubs, The Boot Inn operated as a freehouse, meaning Lee and Sally were responsible for all aspects of the business, including overheads and business rates. While that independence allowed them to shape the pub into a unique offering, it also left them exposed to mounting financial pressures in later years.
The challenges brought on by the Covid-19 pandemic proved to be a turning point. Like many in the hospitality sector, the Turlands found it increasingly difficult to recruit and retain staff, particularly chefs willing to work evenings and weekends. Several long-standing team members chose to leave the industry altogether.
“People were happy to take a pay cut elsewhere rather than work those hours,” Lee explained. “We just didn’t have the staff to keep it going the way we wanted to.”
As a result, the couple were forced to reduce opening days, operating just four days a week. Combined with rising costs and the wider cost of living crisis, the situation became unsustainable, ultimately leading to the pub’s closure. Four years on, the financial burden has not entirely disappeared, with ongoing costs such as business rates still to contend with.
Despite efforts to sell the premises, a buyer has yet to be found. The couple still live at The Boot Inn, which remains their home, while continuing to shoulder ongoing costs such as business rates.
However, rather than step away from the industry entirely, the couple have channelled their experience and passion into a new venture: Dangerously Delicious Foods.
Born out of a need to generate income and meet ongoing expenses, the business has quickly gained traction, drawing on the dishes that made The Boot Inn so popular. Lee continues to prepare many of the pub’s signature meals, including satay, barbecue ribs and crispy chilli beef, while also offering a rotating menu of weekly specials.
Meanwhile, Sally, who previously worked front of house, has taken on a new role focusing on baking. Her range of homemade cakes, pastries, savouries and gluten-free options has developed a loyal following of its own.
“We just love doing what we’re good at,” Lee said. “It’s all made with love, and we enjoy seeing people enjoy it just like they used to.”
The couple now regularly trade at Weyhill Car Boot Sale, where their selection of pies — including steak and ale, chicken and mushroom, curry chicken and vegetarian options — sit alongside freshly made sandwiches, quiches and cakes. Many of their former customers have sought them out, keen to reconnect with the food and memories associated with The Boot Inn.
Feedback from customers has played a key role in shaping the new venture, with the Turlands even offering to recreate favourite dishes on request.
“If people remember something they used to have, we’ll do our best to cook it for them,” Lee added.
While The Boot Inn may no longer be serving customers, its legacy clearly endures. Through Dangerously Delicious Foods, Lee and Sally have found a way to keep both their passion for food and their connection with the community alive — proving that, even in challenging circumstances, a much-loved local institution can evolve rather than disappear entirely.