In our recent AA inspection, the great service and hospitality of our staff was praised by the Inspector. In particular, our trainee business manager Steven Hodgson was singled out and we thought we would introduce him to you by asking him a few questions. Steven has been working here as an apprentice since August 2016 when we were looking to give somebody local the opportunity to train to be a manager at The Pheasant Inn. He is passionate about great service and often gets complimented by our hotel and restaurant guests.
Easter will be soon be here with the promise of a long weekend and where better than to recharge your batteries in the beautiful Lake District. The daffodils, which Wordsworth so famously wrote, are in full bloom, the days are lighter and lovely lambs are filling the fields.
Here in the Lake District there are so many things to do this Easter from exhiliarating walks to visiting fascinating historic houses with dramatic tales to tell. Here is our round up of great ways to spend your Easter break in the Lake District and we hope to see you soon.
We are absolutely delighted to share the news that our fine dining Fell Restaurant has scooped two coveted AA Rosettes.
Head Chef Jonathon Bell only took up his position at The Pheasant at the start of the year and to be awarded two rosettes and after just ten weeks in post is truly fantastic. We are very proud of the excellent food Jonathon produces each day and really pleased to see The Pheasant recognised for all the hard work and effort we put in to preparing and serving exceptional Cumbrian food.
Our new Spring menu has now arrived in our Bistro and is packed full of mouth-watering dishes. In fact, just writing about it on here has made us feel very hungry! The new menu features some of our most popular dishes such as our Home-Made Scotch Egg, Twice Baked Local Cheese Soufflé, Confit of Duck and our delicious Fish and Chips. However, joining these are a selection of new seasonal spring dishes created by our Head Chef Jonathon Bell including Thai Infused Chicken Curry, Shoulder of Lamb and Fillet of Hake with Saffron Potato.