"I’m thrilled to be launching a new chapter for this well-loved local landmark"

In January 2016, Jack Greenall became The Pheasant’s new landlord, and set about launching a new chapter for this well-loved local landmark. Jack’s family has a passion for brewing and managing pubs and hotels that dates back to the 1750s and, having trained with the fastest-growing country pub group in the south of England, Jack was thrilled to launch his own innkeeping career with a top-to-bottom restoration that both honours The Pheasant’s heritage and ushers in a new generation of epicurean pleasures.

A sensitive refurbishment has brought the bar and restaurant a new, relaxed elegance with rich colours, comfortable furnishings and atmospheric lighting. And whether you pull up a vintage leather bar stool, hunker down in our cosy snug with its quirky print gallery and bespoke selection of local and general interest books or join friends at a table in the main dining space, it’s a great place to sample our broad and imaginative drinks range and regularly changing menu, which showcases the freshest and best local produce and unfussy, flavoursome cooking.

Rooms & Surrounding Area

The Pheasant’s 11 guest rooms too have been transformed, with an eclectic but sleek mix of patterns, textures and tones that give each bedroom a completely unique, contemporary look featuring hand-picked artworks, fabrics and furniture and meticulous attention to detail.

Set among the scenic rolling fields of Berkshire’s chalk downlands, just minutes from Britain’s jumps racing capital Lambourn and the antiques Mecca of Hungerford, the independent pub, halfway between Wales and London and just off the M4, is ideally placed for exploring an area packed with attractions and activities.

The stunning market town of Marlborough lies just 13 miles to the west, Highclere Castle, location for TV’s Downton Abbey, can be reached in 20 minutes, and we’re on the edge of the North Wessex Downs, a designated area of outstanding natural beauty and a wonderland for walkers.