The Pheasant menus are seasonal and wherever possible it starts in the fields and gardens of the Kelling Estate.
Our pheasant, partridge and vension dishes very much have an ‘Estate to Fork’ ethos.
With many of our guests asking for our recipes, we have convinced our chefs to share a few!
Mr & Mrs Beaton Brown- Suffolk
Mr & Mrs Hoskins - Norwich, Norfolk
Mrs Kidger - Leicester
C Scott & A Williams - Essex
Mrs Russell - Essex
Mrs Dobson- London