Our approach to food is all about bringing together the best ingredients, simply and deliciously.
Our approach to food is all about bringing together the best ingredients, simply and deliciously. Rooted in classic modern British cooking, our regularly changing menu showcases the freshest meat and fish and finest artisan products from around the country, while our diverse daily specials let us put local and seasonal ingredients centre stage. Our prices are appetising too – most of our main course are well under £20.
Private Dining at The Pheasant
From 1st March 2018 you will be able to book our brand new private dining room. This new space, which will seat up to twenty people, is being beautifully designed by Octavia Dickinson and will be available for cocktails and canapés or a private dinner party, let us know and we can tailor you a unique and memorable experience.
It has been exciting to discover the amazing local suppliers in this area
Sausages and wild meat from our near neighbours Vicars Game, the remarkable charcuterie of Gloucestershire’s Kelmscott Country Pork and cheeses from Blur’s bassist turned gentleman farmer Alex James are among the products that take starring roles in our unfussy, full-flavoured dishes. So too do the exceptional wares of Cornwall’s Flying Fish Seafoods, suppliers to many of the south’s best Michelin-starred restaurants, and which spur our young head chef Andy Watts to take to new heights his particular passion for cooking fish.
‘It has been exciting to discover the amazing local suppliers in this area,’ says Andy, whose 16 years of kitchen experience has included roles at prestigious restaurants including Derbyshire’s The Bay Tree and The Duncombe Arms. ‘Their fantastic ingredients and products have made it a joy to create new menus for The Pheasant, as well as helping me prepare indulgent daily specials such as St Austell Bay mussels in a garlic and white wine cream sauce, venison Wellington and pan-friend halibut with foraged sea vegetables and saffron potatoes’. Andy’s kitchen also home-bakes most of our bread, and produces signature pantry staples such as our piccalilli and the fruity brown sauce you’ll find sharpening up our breakfast baps and gourmet Scotch eggs.
We source our wines from Berry Bros. & Rudd, Bibendum and other specialist suppliers
Whether your preference is one of our 70 wines – 28 of them available by the glass – a hand-pulled local cask ale or a premium brand from our wide range of spirits, you’ll find The Pheasant’s bar rich in choice and quality. We source our wines from Berry Bros. & Rudd, Bibendum and other specialist suppliers, have 10 vodkas, 30 whiskies, nine beers including our very own Pheasant Ale and award-winning mixers by Fever-Tree.
And there are plenty of ways to savour your drink. Sink into an armchair by our open fire, catch a quiet moment with the papers in our intimate snug – also a great spot for watching the match or the day’s races – take in some fresh country air in our garden or socialise in the main bar space, popular with a diverse mix of locals and at its buzziest on bank holiday weekends when we often host live music. We also have a smart, sheltered courtyard for our smoker friends.
It’s important to us to work with local suppliers and family firms who help us constantly refresh our menus with the best seasonal and year-round produce. Below are details of some of our favourite food partners.
Walter Rose and Son
We work very closely with the team at Walter Rose and Son, family butchers in Devizes since 1847. All of the beef is from top class Aberdeen Angus and Hereford crosses farmed by Tim Johnson at Stokes Marsh Farm, just 8 miles from the butcher's shop. Only heifers are selected as their small size and consistency of quality is better than the males. Each piece is hung to reach its optimum level of maturity, treated individually, and checked daily. The beef has enough fat between the muscles, and is marbled within, to give both great succulence and flavour.
Flying Fish Seafoods
Cornwall’s coastline has some of Britain’s richest, most diverse and most sustainable stocks of fish and shellfish. Supplier to world-class restaurants including The Fat Duck and Belmond Le Manoir Aux Quat’Saisons, Flying Fish Seafoods sources the best produce coming into the Cornish towns of Looe, Brixham, Newlyn and Plymouth, supplementing their exceptional range with speciality products from Scotland and Paris, and its overnight delivery service means we can serve unbeatably fresh catches in our specials.
Kelmscott Country Pork
Founder Christopher Maughan has built up a stellar reputation in the 15 years since he dedicated his 1,000 acre Oxfordshire farm purely to pig farming. Raising his animals from hand-picked Hampshire, Duroc and Large White stock, he works with a local butcher to ensure all the pork belly, loin and sausages he provides meet his exacting standards, and has even risen to the challenge of producing home-made prosciutto, a product which top chefs have rated above the best Italy can offer, and which takes pride of place on our charcuterie boards.
Harvey and Brockless
At Harvey & Brockless, they believe eating well is an essential pleasure of every day life. That's why they go the extra mile to find stunningly good cheeses. H & B have built relationships with many artisan cheese producers across the UK and Europe. This means they have an amazing range of speciality cheeses and the largest selection of British Farmhouse cheeses in the UK. If this wasn't enough they also have their own dairy in Worcestershire which produces an award-winning range of goats milk cheeses, including their ever popular goat curd, made using unpasteurised goats milk from the Wallis family herd, as well as Ashlynn, Blanche and Clara.
Relative newcomer Marlborough Mushrooms is a specialist supplier of shitake and oyster varieties to pubs, restaurants and speciality shops in the area. Founder Dewi Williams’ 30 years in agriculture led to his perfecting special techniques for growing high-quality exotic fungi – including importing oak chips for their growing beds from the nearby Savernake Forest. His products have brought a deliciously earthy dimension to many of our meat dishes and are good enough to take centre stage in several of our vegetarian mains such as mushroom Wellington.