The Pheasant Highclere

“I always look forward to my next visit”, confesses a regular who drops into the revamped The Pheasant every fortnight. It’s easy to see the attraction: the pub’s ancient charms remain very much intact, right down to the bare walls, scrubbed timbers and stained glass panels that mingle with tartan fabrics, leather sofas and thick white candles – although there have been big changes on the food front.

The seasonal menu is now divided up into ‘graze’, ‘small’ and ‘large’ dishes peppered with British ingredients: nibble on crispy squid with smoked paprika aïoli or lamb ‘scrumpets’ with caper and onion mayonnaise before tackling calf’s liver with bacon, lettuce, peas and sherry vinegar sauce or whole grilled plaice with runner beans, broad beans, baby turnips and seaweed butter. For afters, try baked peaches with honey, Oxford Blue cheese and toasted walnuts or go flash with one of the luscious ‘liquid desserts’ – perhaps cookies and cream. With its warm welcome, “really friendly staff”, well-kept ales and extensive wine list, this place scores on all counts. 

Ticking all the boxes for the perfect countryside pub, The Pheasant in Highclere features cosy open fires, a range of snug seating areas and warm hospitality. With its plum location in the North Wessex Down Area of Outstanding Natural beauty, this inn makes an ideal pitstop after muddy walks or sunny rambles. For those looking to make the most of its positioning, there are a number of well-appointed bedrooms which you can book for a night or two’s respite from busy modern life.

The kitchen is headed up by landlord and chef Ryan, who is passionate about British food and using the very best produce to bring bright, fresh plates of food to the pass. Menus are built around seasonality, inspired by the ingredients of the moment, and can be enjoyed in a number of different ways thanks to a spread of small plates, sharing dishes and more traditional mains.

On the a la carte line-up you’ll find tempting starters such as a black pudding Scotch egg with a celeriac remoulade and mustard mayo or a fresh heritage tomato salad with basil, olives, a tomato consommé, and goat’s curd. Mains are a familiar run of everyone’s favourite kind of pub grub – think a home ground burger in a brioche bun with smoked cheese, chips and ‘slaw; pie and mash; fish and chips with mushy peas and tartare sauce; or a piece of confit belly pork with charred baby gem and bacon. Daily specials keep things constantly evolving, and come Sunday there are of course roast dinners to enjoy.

Sweets bring a sticky toffee, a hot chocolate fondant tart and a seasonal Eton mess – the ideal trio of crowd-pleasers to make sure all tastes are catered for.

In warmer weather the small suntrap courtyard provides a pleasant spot to enjoy a few drinks and some snacks.