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.

The Ravenswick Estate & The Pheasant

Set within the landscape that surrounds us, The Ravenswick Estate lies at the heart of our kitchen. Here we rear our own sheep, cattle and pigs, and manage a thriving herd of deer, allowing us to work closely with the land and the seasons.

This gives us complete respect for provenance, welfare and flavour; shaping dishes that are honest, expressive and deeply connected to Yorkshire.

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