BackThe Pheasant Inn, Wookey, Wells, Somerset
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The Pheasant Inn, Wookey, Wells, Somerset has been reviewed 3 times and has an overall rating of 5 points out of a possible 15, or 33.33% positive feedback.
| The Pheasant Inn, Wookey, Wells, Somerset has Above Average Rating |  |
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| Review Date | Reviewer's Name | Review |
| 21/04/2010 22:29:50 | Paul Crome |  |
| I went to the Pheasant purely on the strength of seeing it on websites such as this as I don't know the area and needed somewhere ok to eat. It was terrible, thanks for nothing pubsulike.co.uk! the Pheasant's own website describes the high quality of its meals which is a complete lie. I had steak pie which, actually was steak stew with a seperately baked triangle of puff pastry stuck on top. My wife had Sea Bass.. I have caught larger pieces of fish in the rock pools where I live! it was cooked with no seasoning and was boring and tasteless and resembled an NHS hospital meal. the steamed veg was virtually raw (I know over cooked veg isn't nice either but this was ridiculous). My daughter had soup with crusty bread.. the crusty bread (with cheap margerine) was so stale it was difficult to bite through and I advised her not to eat it incase it made her ill. My son's salad served with his meal had rotting, slimy bits of lettuce amongst it. At the end of the ordeal/meal, when I (begrudgingly) went to pay at the bar the barman did not even ask me if everything was ok (probably for the best). Service - non existent. quality of food - poor. Dont believe their website! quantity of food - mean. Ate all of mine and was still hungry. Wasn't cheap either, 2 adult mains, 2 kids mains 1 pint & 3 lemonades = £40! Went away thoroughly disapointed and bought puddings elsewhere. Pubs such as this should be struck off from these so called "Good pub guides".[Report for Removal] | Paul Crome Redruth Cornwall |
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| 25/09/2008 15:19:43 | Christopher Inge |  |
| Review hidden, pending approval.[Report for Removal] | Christopher Inge Wells Somerset |
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| 25/09/2008 15:19:43 | Christopher Inge | |
| The food is right up with the much-quoted gastro-pubs but the prices are kinder, and Roberto and Luana Perini have done something very clever with the decor. The Pheasant has always shown schizoid tendencies without quite admitting the split between drinking and dining: Roberto and Luana have not only confirmed it, they might as well have written Viva la Differenza over the door. To the right is a traditional Somerset public bar -all stone flags, real ale and a local who took root when a pint cost half a crown. By contrast, the Perinis have given the left half a Gucci boot up its once-dingy backside. Light woods intersperse the dark. There is designer tartan on the floor. The lighting complements the food instead of peering at it gloomily. The menus reflect this duality: Italian and traditional. Where the Perinis are from and where they think the traditional Somerset pub-goer can be led without muttering protests about "foreign stuff". I was sorely tempted by etablishment favourites like fresh Breton mussels in white wine, garlic and cream, and slow-rosted Lamb Shank, but Italian restaurants in Somerset have too often gone the way of the Indians - into cliche and stereotype. I wanted to see if this duo could breathe new life into a tired genre. My companion chose Luana's Cappesante King Scallops au gratin followed by Porcini (wild mushroom) risotto; I opted for a Bresaola - thin sliced dry cure of wild boar loin - with Fazolettei ai Gamberi (sauced King Prawns with Pasta) in hot pursuit, the ensemble washed down with a bottle of Pecorino, a burgundy-like white from a small vineyard near Florence. My wild boar was drier than I would have liked but offered a complexity of taste I had not expected. Was there citrus in the cure? If so, it showed the same talent for experiment that added a basil pesto to the garlic and chilli paste enveloping my King Prawns. These four elements alone would have made the final of Strictly Come Dancing but there was an even bigger star: the pasta - home-made, moist, toothsome. Female oohs combined with my Aahs to make the main course sound like a cup-tie. Noone would ever confuse Luana's creamy, crunchy risotto with the bland and stodgy rice pudding pretending to the name elsewhere. Only Dracula would intentionally avoid my prawns. The Perinis have CVs that include working with Charlie Trotter in the US and Michel Guerard in Paris. I don't know how or why they turned off the culinary autoroute to come to Somerset, but we should be grateful and do all we can to keep them on the B3139.[Report for Removal] | Christopher Inge Wells Somerset |
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