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  • 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
  • 0

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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Bolesworth Classic

  • The Pheasant Inn
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Bolesworth Classic, Cheshire – an event not to be missed! The Pheasant Inn has the most idyllic location situated high atop the Peckforton Hills in Cheshire allowing for some of the most scenic of views that this beautiful county has…

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  • 17
    May
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Bolesworth International returns June 2016

  • The Pheasant Inn
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The Pheasant Inn has the most idyllic location situated high atop the Peckforton Hills in Cheshire allowing for some of the most scenic of views that this beautiful county has to offer. But the stunning panoramic views are not the…

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