The food at The Pheasant is ingredient led with a focus on British cookery. Our menu changes weekly, sometimes daily, and is dictated by the growers and producers that we work with - they tell us what is at it’s best and we put it on the menu. We believe that a pub is at the heart of the community and therefore we work with ingredients that are grown or sourced as close as possible to our pub. Not only does this mean that we can use produce at its peak, but also that we can support the growers, producers and businesses who are part of our local economy.

Close-up of green bean plants growing in a farm, with green beans visible on the vines.

A wooden table with three white plates containing a green salad with radishes and a boiled egg, a dish with rarebit and pickles, and a salad dish.

We are passionate about vegetable cookery and have the privilege of working with Aral Farm, who are a market garden rooted in sustainability, community and education. Their gardens are intertwined in designed wetland and perennial food systems that nurtures the soil and the people it feeds. They supply us year round with a variety of vegetables, which change with the seasons.

A white plate contains an assortment of sliced radishes, grilled asparagus spears, chopped nuts, and creamy cheese topped with herbs.

Our meat comes from L. George butchers, who are a stones throw from our front door in St Newlyn East. Established in 1912 they have been providing the local community with meat for over 100 years. They are a traditional whole-animal butchery sourcing animals from farms throughout Cornwall.

Cooked medium-rare steak with a rib bone, garnished with a sprig of rosemary, served with caramelized vegetables on a white oval plate

A group of cows resting on a grassy field under a partly cloudy sky.

A sunset over a body of water with a large island or rock formation in the distance, with sheep grazing in the foreground.

As a Cornish pub, we feel it only right to have fish on our menu. We are passionate about supporting the Cornish fishing industry, so we only buy fish that comes from the waters around our coastline, this is predominantly landed in Newlyn. We only use species of fish whose stocks are well managed and fished for sustainably, often this means we use lesser-known species, which we find a pleasure to showcase across our menu.

A plate of grilled fish with lemon, a dish of fried fish fillet with coleslaw and tartar sauce, and a bowl of steamed mussels on a green wooden table.

Coastal cliffs with rocky terrain and grassy patches overlooking the ocean under a cloudy sky

A pasty pie on a white oval plate, placed on a green table.

We use stoneground sieved flour from The Cornish Mill, who grow and mill their flour just one mile from the pub. One way in which we put it to use is in the rough puff pastry for our pie, it’s higher bran content gives fantastic flavour and great colour.

Rows of purple and green cabbage plants growing under a protective white cover with blue hoops.

Rows of covered plants in a garden or farm with trees in the background, under an overcast sky.

On Sundays, to close off the week, we serve a traditional Sunday lunch. We cook beef, chicken or nut roast alongside all the trimmings. This is available from 12pm-3pm.

Plate of roast beef with gravy, roast vegetables, a Yorkshire pudding, and roast potatoes on a wooden table with black background.

A table filled with traditional pub food including a pint of Guinness, roast beef with vegetables, mashed potatoes, a bowl of roasted potatoes, a small bowl of salad, a dish of cauliflower cheese, and a plate of roasted chicken with potatoes.

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