Landscape Magazine recently paid a visit to The Pheasant Inn, where they enjoyed some of our delicious winter fare. Head Chef Matt also shared his recipe for a ‘Fruity Christmas chutney’ for their readers to try their hand at this season.
“A haven in the hills”
“At this time of the year, the inn is a haven from the cold outside. Open flames lick in fireplaces and festive garlands hang from aged-gnarled beams.”
“Fare at the Pheasant is tailored to reflect the season’s best”