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Now appearing on our À la carte menu:
Roast Pheasant Breast wrapped in prosciutto, turnip mash, red wine, puy lentil and winter vegetable cassoulet.

Pheasants are  quintessentially English bird with the distinctive blue-green head and speckled tawny body.

Pheasant season in the UK begins on the first of October and ends in February. Once the birds have been hung for at least three days after the hunt, their feathers plucked and bodies gutted, they make a fine meal, particularly when combined with seasonal quarry such as chestnuts, apples, squash, celeriac, mushrooms and cobnuts. Young pheasants are wonderful roasted, while older fowl are fine for pies, pot roasts and casseroles.

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