Our Philosophy

As The Pheasant Hotel celebrates 40 years of warm countryside hospitality, we begin a new culinary journey led by Head Chef Adam Westgarth.

Known for his thoughtful, ingredient-first cooking, Adam brings a fresh perspective inspired by seasonality, sustainability, and a deep sense of place. His modern British approach is both grounded and inventive, perfectly echoing The Pheasant’s commitment to elegant simplicity and local flavour.

From our Farm, To Your Plate

Just minutes from the hotel, Ravenswick Hall Farms is now home to The Pheasant’s own working farm.

Here, we grow regenerative crops, raise heritage-breed livestock, and source wild estate game. This bounty is complemented by our kitchen gardens and ingredients foraged daily from nearby hedgerows, meadows, and woodlands.

Our menus shift naturally with the seasons, from summer courgettes and fresh berries to autumn game and wild mushrooms.

Flavours of Place

Our food is designed to reflect the North Yorkshire landscape. Each dish is a direct expression of the land around us, whether it’s carrots lifted from the soil that morning or wild garlic and elderflower gathered from the edge of the woods.

“The ingredients are all around us; on the estate, in the hedgerows, and the woods. I want our guests to taste this place in every dish: honest, full of character, and unmistakably North Yorkshire.”
– Adam Westgarth, Head Chef

From first light to last pour, a taste of North Yorkshire, every hour of the day.

View the sample menus