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”

View the full article and recipe

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