Author Archives: The Pheasant Inn

About The Pheasant Inn

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Curry 1
  • 4
    Oct
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Celebrate Curry Week & Chocolate Week!

  • The Pheasant Inn
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Two of our favourite weeks in the culinary calendar feature in October! It’s both Curry Week and Chocolate Week from 9th-15th and we’ll be serving up the following specials – For Mains: Lamb rogan josh, chana masala, saffron rice and…

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Red Wine
  • 28
    Sep
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Drinks of the Season

  • The Pheasant Inn
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Autumn and Winter mean cosy evenings by our roaring log fires or crisp afternoons out on our beautiful terrace. Nick Gent from our supplier Rodney Densem Wines has handpicked some delicious tipples for you to enjoy this season.    …

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IMG_7392
  • 19
    Sep
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Feast on our Patriotic Puds!

  • The Pheasant Inn
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As a nation we love our puds, so in honour of British Food Fortnight at the end of the month, we’ve created a Patriotic Pudding Plank for you to enjoy. Featuring the finest desserts created by our nation, this sharing…

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Los-Gansos
  • 20
    Apr
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April’s wine of the month

  • The Pheasant Inn
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We’ve teamed up with our trusted wine supplier Rodney Densem Wines to bring you a new monthly feature – Wine of the Month! Our chosen tipple for April is Los Gansos Noir from Chile, and it is the perfect accompaniment…

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August’s wine of the month

  • The Pheasant Inn
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Rosé wine is a delightful alternative to white and we’ve seen a noticeable rise in its popularity. This month our wine expert, Nick Gent, Buying Director at Rodney Densem Wines, has chosen Grant Burge “Benchmark” Shiraz Grenache Rosé from Australia. Nick comments “this refreshing rosé…

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Award winning Welsh chef Dion joins Nelson Hotels

  • The Pheasant Inn
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Award-winning chef Dion Jones – the first ever Briton to win the prestigious French International Escoffier Challenge Grand Final – is joining Cheshire-based Nelson Hotels as Sous Chef of the group’s new gastro pub The Fishpool Inn in Delamere, which…

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Baileys-and-white-chocolate-cheesecake-(web)
  • 6
    Dec
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Bailey’s and white chocolate cheescake recipe

  • The Pheasant Inn
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Impress friends and family this festive season with Head Chef Matt’s delicious dessert recipe – as featured on our Christmas Fayre menu! Ingredients:  500g mascarpone cheese 400g cream cheese 6 leaves of gelatine 100g white chocolate 200 ml baileys 150ml…

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BBC Olive magazine visits The Pheasant Inn

  • The Pheasant Inn
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We’re delighted to be featured in the May Issue of BBC Olive Magazine! This month’s BBC Olive magazine features a glimpse of rural Cheshire as they treat their taste buds to some of Cheshire’s finest produce from local favourites, including…

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BBQ-spiced-lamb-rump
  • 27
    Jun
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BBQ Spice lamb rump recipe

  • The Pheasant Inn
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Ingredients: 4 lamb rumps 1kg English peas in the pod 200g broad beans 1 packet of breakfast radish, cleaned & halved 1 bunch of white asparagus, peeled 500g Delamere goat’s cheese 50ml truffle oil 200ml double cream Unsalted butter 1L…

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Beef-Wellington-8
  • 5
    Apr
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Beef Wellington Recipe

  • The Pheasant Inn
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Ingredients 400g flat cap mushrooms, roughly chopped sea salt and freshly ground black pepper olive oil, for cooking 750g piece of prime beef fillet 1-2tbsp English mustard 6-8 slices of Parma ham 2 x slices ready to serve / eat…

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