Yorkshire


<p><a href="https://www.thepheasanthotel.com/" target="_blank" rel="noreferrer noopener">The Pheasant Hotel</a> in Harome has long been a foodie favourite, famed for dishes that taste like they’ve strolled straight in from the North Yorkshire countryside, because, well, they pretty much have. And now, with&nbsp;Head Chef Adam Westgarth&nbsp;at the helm, things have levelled up again.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_11.jpg" alt="adam westgarth" class="wp-image-6472" srcset="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_11.jpg 1500w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_11-300x200.jpg 300w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_11-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_11-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>After polishing his craft in Michelin-starred and multi-rosette kitchens, Adam arrived at The Pheasant earlier this year armed with his trademark approach of ignoring the fads and listening to the landscape. He’s ushered in a proper&nbsp;farm-to-fork philosophy, drawing on everything the surrounding estate has to offer &#8211; from the hotel’s kitchen garden to foraged treasures from nearby woods and hedgerows, plus produce from their own working farm on the Ravenswick Estate’s (hello regenerative crops, heritage breeds and gorgeous estate game).</p>



<p>As Adam puts it, “the ingredients are all around us… I want our guests to taste this place in every dish: honest, full of character, and unmistakably North Yorkshire.”</p>



<p>And honestly? We’re drooling already.</p>



<h3 class="wp-block-heading" id="h-what-was-your-first-ever-kitchen-job">What was your first ever kitchen job?</h3>



<p>My first ever kitchen job was at Slaley Hall, where I had the privilege of working alongside one of the godfathers of modern cuisine, Chef Albert Roux. It was a real eye-opener. It was an introduction to the intensity, discipline, and creativity of professional kitchens, and a moment that made me realise just how far a career in food could take me.&nbsp;</p>



<h3 class="wp-block-heading" id="h-what-s-your-career-highlight-to-date">What’s your career highlight to date?</h3>



<p><strong> </strong>My career highlight to date has to be turning a kitchen around in just 10 weeks, going from no accolades to achieving 2 AA Rosettes within my first ten weeks in the role. It was an intense, rewarding challenge and a moment that truly affirmed what a focused, motivated team can achieve.&nbsp;</p>



<h3 class="wp-block-heading" id="h-describe-your-cooking-style">Describe your cooking style…</h3>



<p>My cooking style is modern British with a strong French influence. Classic techniques, plenty of butter, and a real focus on showcasing the best seasonal ingredients.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_66.jpg" alt="the pheasant harome" class="wp-image-6478" srcset="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_66.jpg 1500w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_66-300x200.jpg 300w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_66-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_66-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-and-what-can-diners-expect-at-the-pheasant">And what can diners expect at The Pheasant?</h3>



<p>Diners at The Pheasant can expect dishes built around locally foraged and home-grown produce, including ingredients from our own farm on the Ravenswick Estate. We work closely with the team there to bring the very best of what Yorkshire has to offer. Flavours inspired by the landscape, the seasons and the North Yorkshire countryside we’re rooted in. The dining experience at The Pheasant is warm, relaxed and refined, with an emphasis on thoughtful service and food that tells the story of where we are.&nbsp;</p>



<h3 class="wp-block-heading" id="h-where-do-you-find-inspiration">Where do you find inspiration?</h3>



<p><strong> </strong>I find inspiration quite literally by looking out of the window, seeing what’s ripe, what’s in season, and what the landscape is telling me to cook. A trip to Ravenswick always sparks ideas too; spending time on the farm and seeing what’s growing brings dishes to life before they even reach the kitchen. I’m also constantly inspired by working with the grounds team here at The Pheasant as we explore what we can grow ourselves throughout the year.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2250" src="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78.jpg" alt="the pheasant harome" class="wp-image-6476" srcset="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78.jpg 1500w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78-200x300.jpg 200w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78-683x1024.jpg 683w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78-768x1152.jpg 768w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78-1024x1536.jpg 1024w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_78-1365x2048.jpg 1365w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-have-you-cooked-for-any-celebs">Have you cooked for any celebs?</h3>



<p>In my early days as a chef, one of my first encounters with celebrities was at Slaley Hall, when the Manchester United team were staying with us. There I was at the breakfast buffet, serving fried eggs to Sir Alex Ferguson, Sir David Beckham, and Ole Gunnar Solskjær. Quite the introduction to cooking for famous faces!</p>



<h3 class="wp-block-heading" id="h-what-s-the-biggest-mistake-you-ve-ever-made-in-the-kitchen">What’s the biggest mistake you’ve ever made in the kitchen? </h3>



<p>The biggest mistake I made in my early career was not using a timer. I learned the hard way that relying on instinct alone, especially when you’re young and eager, is a fast track to trouble. There were moments when I’d be juggling too many pans, convinced I could keep track of everything in my head, only to find something overcooked, underdone, or heading straight for the bin. Those early mishaps taught me a huge lesson about discipline and precision in the kitchen. Now, timers are second nature and a reminder of how far I’ve come.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_74.jpg" alt="the pheasant harome" class="wp-image-6477" srcset="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_74.jpg 1500w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_74-300x200.jpg 300w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_74-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_74-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-which-dish-you-are-most-proud-of-creating">Which dish you are most proud of creating? </h3>



<p>I don’t tend to have a single favourite dish, but there’s a real sense of pride when something finally comes together after countless trials. Right now, the venison dish on our menu is a perfect example of that. The venison itself comes from the Ravenswick Estate, and it’s taken time to balance the richness of the meat with the seasonal elements around it. Seeing it evolve into a dish that truly reflects our landscape, our produce, and our style of cooking is incredibly rewarding.&nbsp;</p>



<h3 class="wp-block-heading" id="h-you-re-tired-and-hungry-what-s-your-go-to-for-an-easy-dinner">You’re tired and hungry – what’s your go-to for an easy dinner? </h3>



<p>“Honestly? When I’m tired and hungry, I still want something that feels a bit indulgent, but I’ve got about five minutes of energy left in me. So my go-to is a 5-Minute Carbonara.</p>



<p>Fresh tagliatelle, a poached duck egg, a bit of hot-smoked salmon, it’s basically comfort food dressed up for dinner.</p>



<p>It all happens fast: pasta in, duck egg poaching, whisk a quick carbonara base with parmesan and pepper, flash the asparagus in the pot, then toss everything together with a little truffle to finish.</p>



<p>Cut into that duck egg, let the yolk spill into the sauce… and that’s me: fed, happy, and ready to call it a night.</p>



<p>Ingredients&nbsp;(1–2 servings) • 150g fresh tagliatelle • 1 duck egg • 1 egg yolk (optional but lovely for richness) • 40g finely grated parmesan or pecorino • 60–80g hot-smoked salmon, flaked • 4–5 asparagus spears, thinly sliced on a bias • Black pepper (plenty!) • Pinch of salt • A few drops of truffle oil or shaved fresh truffle</p>



<h3 class="wp-block-heading" id="h-you-re-out-and-about-in-yorkshire-where-are-your-fave-spots-to-eat">You’re out and about in Yorkshire, where are your fave spots to eat?</h3>



<p>I commute from Newcastle and have a seven-year-old and a two-year-old, so anywhere quick is always a winner. When we’re out and about in Yorkshire, it’s less about fine dining and more about finding great, honest food that fits around family life.&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_29.jpg" alt="the pheasant harome" class="wp-image-6479" srcset="https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_29.jpg 1500w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_29-300x200.jpg 300w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_29-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/yorkshire/wp-content/uploads/sites/27/2025/12/ThePheasant_160725_29-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-fave-kitchen-gadget">Fave kitchen gadget? </h3>



<p>My favourite kitchen gadget has to be my little electric milk frother. It’s simple, reliable, and I use it for far more things than I probably should, it just makes life in the kitchen that bit easier.&nbsp;</p>



<h3 class="wp-block-heading" id="h-guilty-food-pleasure">Guilty food pleasure?</h3>



<p>A naan bab. For anyone who hasn’t had one, it’s basically a naan bread stuffed with kebab-style fillings, messy, comforting, and absolutely unbeatable after a long day.&nbsp;</p>



<h3 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best-ever cooking tip? </h3>



<p>If your fish is sticking to the pan, take it off the heat and give it a minute. As the pan cools slightly, the fish will naturally release, no tearing, no fuss.&nbsp;</p>



<hr class="wp-block-separator has-alpha-channel-opacity" />



<h2 class="wp-block-heading" id="h-in-the-mood-for-more">IN THE MOOD FOR MORE?</h2>



<ul>
<li><a href="https://yorkshire.muddystilettos.co.uk/travel/uk/hotels-inns/muddy-stays-the-pheasant-harome/">Muddy checks into The Pheasant</a></li>



<li><a href="https://muddystilettos.co.uk/travel/uk/travel-guides/the-beautiful-north-awaits-eat-drink-stay-play-the-muddy-way/" target="_blank" rel="noreferrer noopener">Beautiful North: Eat, drink, stay &amp; play the Muddy way</a></li>



<li><a href="https://yorkshire.muddystilettos.co.uk/eat-out/9-of-the-best-sunday-roasts-in-yorkshire/" target="_blank" rel="noreferrer noopener">9 of the best Sunday roasts in Yorkshire</a></li>
</ul>


What’s cooking? Head Chef Adam Westgarth of The Pheasant, Harome

You may also like