Review on The Pheasant Inn
Built close to Kielder Water Reservoir (the largest artificial lake in Europe), this creeper-covered, seventeenth-century free house-with-rooms makes an ideal basecamp if you want to explore the local area.
Originally a farmstead, it still shows off its past with agricultural implements dotted around the stone-walled and beamed bar. By contrast the restaurant feels light, modern and airy, with its pine furniture and terracotta walls. Here you can sample modern pub cooking produced with great enthusiasm, including hearty pies like game and mushroom, fish from North Shields quay either simply grilled with herb butter or served with a light cream sauce and – of course – Northumbrian lamb (roasted and accompanied by rosemary and redcurrant jus).
If you want a starter, try coarse farmhouse pâté or grilled asparagus with balsamic dressing, while desserts are things like sticky toffee pudding or raspberry crème brûlée. A blackboard of more robust pub grub is on offer in the bar, and there are traditional roasts for Sunday lunch.
Around 20 malt whiskies are on show, along with a good line-up of real ales, plus a concise globetrotting wine list.
The Pheasant Inn is also featured in: AA Guide
Rate this RestaurantCuisine
Gastro pub
Chef
Robin Kershaw
Restaurant Opening Times
Breakfast: 8.00 - 9.00am
Lunch: 12.00 - 2.30pm
Dinner: 6.00 - 8.30pm
Accepted credit cards
Visa, Master Card