By Sandy Zimmerman
(Photos by Sandy Zimmerman)
We drove only 15 minutes from the early Roman city of Chester to a beautiful setting and arrived at the Pheasant Inn, a historic coachman’s inn. Imagine eating eggs, chicken, vegetables and fruit from farms which are from only 5-10 minutes down-the-road! You will not find any fresher or tastier.
The Cheshire countryside holds a historical interest with nearby Beeston and Peckforton Castles built hundreds of years ago. Among some of the activities you can enjoy, The Pheasant Inn is a stone’s throw from the Cheshire Candle Workshops, a chance to learn how to make candles.
Walkers will enjoy the 32 mile sandstone trail to watch for birds and wildlife. One unique stop just a three miles drive is at the Cheshire Farm Ice Cream, after watching them demonstrate how to make ice cream you can experience the falconry to see falcons, hawks and man eating owls.
Their farm also includes pygmy goats, mini-Sicilian donkeys, pot bellied pigs, llamas, rabbits, guinea pigs, and other animals for the kids. The lakes are stocked weekly with rainbow trout fed by pure spring water. You get away from the city but not too far away. With The Pheasant Inn’s 300 year old Cheshire sandstone buildings, open fireplaces, a terrace, solid oak bar, and a wonderful flower filled courtyard for dining, what else could you want? Their motto, “Good traditional locally sourced food presented in a traditional country pub with an informal, friendly staff. Our quality is consistent.”
The Pheasant Inn’s food brought a recommendation in the Michelin Pub Guides, as one of the top 10 destinations for pubs. Mike tried the seabass with prawns topped with a sauce reduction of white wine, tarragon, parsley, lemon juice, and capers. I ate a gigantic 28 day aged ribeye on a sizzling platter.
After the meat is aged, Executive Chef Lee Meyers adds another week and cuts the meat himself in the kitchen. Chef Lee’s menu offered a variety of 21 different good, simple main courses which also includes British favorites. Gaddsbie Farm free-range sausage, corn-fed Goosnargh chicken, hot house salmon, roasted rack of Bowland lamb, and smoked haddock are just a few of the selections. Chef Lee says, “We listen to what the customer wants.”
Some of their classic desserts date back to the 18th century. You can choose from lemon possett with fresh raspberries, rhubarb and apple crumble with custard, sticky toffee cafe, brulee, warm chocolate fudgecake, and more.
In 1650, there were three ail houses in Burwardsley, The Pheasant Inn has been open ever since. There was no running water until 1936 and electricity was started in 1947. This is the perfect place for a party in the dining room or outside. Come to the Pheasant Inn for a few hours of fun in the country, just to dine, or stay in one of their 12 en-suite country-style bedrooms, with special rooms for honeymooners and romantic getaways. They provide complimentary wireless broadband internet. I enjoyed looking out at the Cheshire plains; at times we could even see Liverpool. For the charm of the country within reach of the city, The Pheasant Inn B&B is located in the country, Higher Burwardsley, Tattenhall, Cheshire. www.thepheasantinn.co.uk www.visitenc.com www.enjoyenglandsnorthcountry.com