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Eat This

Eat This

Host Chuck Thomas heads out to visit one of Bucks County’s most romantic Valetnie’s Day dinner destinations, the Golden Pheasant Inn in Erwinna. Co-executive chef Blake Faure shows us a number of special dishes they prepare in their kitchen, including Roasted Duck with wild rice, and Grilled Octopus.
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GPI Featured as Great Place to Hold an Event

GPI Featured as Great Place to Hold an Event

Pennsylvania Meetings and Events_Spring 2014

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GPI Reviewed by NBC Washington

GPI Reviewed by NBC Washington

In the punishing pace of city living, it’s easy to forget the soothing charms of those who don’t live with a phone permanently attached to their bodies. Unfortunately, sometimes when one ventures to find the peace of country life, city travelers can be confronted by less than idyllic surroundings wherein the comfort, food, setting and service is just as rural indoors as outdoors.

Thankfully, the notable and award-winning Golden Pheasant Inn in Bucks County, Pennsylvania elegantly marries the tranquility of the country with the rigorous demands of high-maintenance urbanities.

Situated next to the Delaware River, the Golden Pheasant Inn was surprisingly spacious for a country Inn, which frankly looked smaller than a D.C. McMansion on the outside. The entire downstairs of the Inn is the dining and bar service, while the upstairs housed four large rooms.

Each of the rooms were beautifully appointed with thoughtful service details on par with the Four Seasons, Ritz Carlton or any Park Hyatt. In fact, I found the king size bed in the “Delaware Room” to be more luxurious than the Westin “Dream Bed” and slept wonderfully when I wasn’t strung out on a fully caffeinated, but delicious coffee.

Adding to the warmth and elegance of the room was a remote controlled, real fireplace and a stunning bathroom easily half the size of the rather large guest room. Straight from the pages of Elle Décor or Traditional Home, the basket-weave marble floors wove into the mosaic tiling of the two person, standing shower artfully. As strange as it sounds, the bathroom was so beautiful, I took my coffee in there in the morning, with The Wall Street Journal, and read while I watch the sun rise out of the large, plantation shuttered windows.

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Eat This Highlights GPI for Valentine’s Day

Eat This Highlights GPI for Valentine’s Day

By CHUCK THOMAS Staff Writer

For more than 200 years, travelers have been making the Golden Pheasant Inn in Erwinna a culinary stop as they travel up and down the Delaware River — and it could be the perfect destination for your Valentine’s Day.

Originally, the inn served as a stopping-over point for weary Delaware Canal workers and their livestock. Food was served downstairs, guest rooms were upstairs and animals were welcomed into the barn which is attached to the far end of the kitchen.

The same holds true today … well, except for the animals in the barn.

The inn offers three beautifully appointed rooms and one suite upstairs and two equally beautiful dining areas downstairs — the combination of which would perfectly suit the most romantic of couples as Valentine’s Day approaches.

Executive chefs Blake Faure and her husband Jonathan Ramsay are the two people responsible for creating the inn’s innovative cuisine which they refer to as, Classical New American. The dishes represent the training both Faure and Ramsay received while at Le Cordon Bleu in Sanoma, Calif., along with a French influence from Faure’s father who was a classically trained chef.

On my visit to the kitchen, Blake and Jonathan prepared a number of dishes, including their Traditional Charcuterie Plate, Grilled Marinated Octopus, Mussels Provençal and our featured dish, Roasted Duck Breast with Stone Fruit Puff Pastry.

I found the roasted duck breast to be perfectly prepared and it retained its moistness due to the sides being seared prior to roasting. The flavor was delicate and perfectly matched by a sauce consisting of apricots and ginger, as well as the pillow of wild rice it was served with.

Blake offered to share her recipe for the roasted duck and it is posted on the Eat This! website along with the full episode from the Golden Pheasant Inn.

You can view both by visiting


Huffington Post Calls GPI a “Must See” in Bucks County”

Huffington Post Calls GPI a

Averting the crowded apple orchards and bumpy hay rides of autumn, I opted for a high- end weekend in Bucks County. This quaint corner of Pennsylvania is the very definition of the “country” to the proverbial “town,” where New Yorkers, Philadelphians and others have come to escape their hectic workaday lives for over a century.

After my own frenzied day in Manhattan, Friday night found me in Holicong, Pa., for a luxurious stay in the 1740 Manor House at the Inn at Barley Sheaf Farm, former home of Pulitzer Prize-winning playwright George Kaufman. Each suite in the Manor House is named after one of his works. Mine was “Dancing in the Dark” (an homage to his 1949 film), perched on the third floor featuring two bathrooms with Frette towels and Bvlgari toiletries, a bedroom with luxurious European down bedding and a sitting room with a fireplace, two chaise lounges and a large jacuzzi tub.

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GPI featured in Town & Country Magazine


Inn with a view

it’s out with the old, as two great American roadhouses are reborn.

(Town -Country_September 2013)

A lovely summer evening at the Golden Pheasant

Octopus_2_crop_2-447x300With this unusually cool August weather it is pleasant to sit outside just about anywhere. But some places are particularly pleasant.

Last Sunday evening we had the pleasure of eating on the terrace at the Golden Pheasant Inn, just beside the canal, in Erwinna. A couple of good friends, fine food and a cocktail or two made it very pleasant indeed.

We have been meaning to have dinner at the Golden Pheasant ever since they completed their beautiful renovation last fall (see our previous post). The Inn had an impeccable reputation for fine French cuisine for 26 years under chef Michel Faure and his wife, Barbara. All of their children – four daughters and one son – grew up working in the restaurant. After the Faures decided to retire, three of their daughters stepped up to take over the reins. In the kitchen are Blake Faure, and her partner, Jon Ramsey, Le Cordon Bleu-trained chefs. Sisters Brittany Booz and Briar Mewbourne run the front of the house and the four room inn above the restaurant.
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Bucks County Taste

Discover. Explore. Share.

Golden Pheasant Inn voted Best Bed and Breakfast..


Golden Pheasant Inn voted Best Bed and Breakfast in Philadelphia Suburbs by Suburban Life Magazine Readers

Golden Pheasant Inn.
This family-owned and operated B&B, within an 1850s-era stone fieldhouse, has earned a spot on the National Registry of Historic Places. The recently renovated Golden Pheasant includes a restaurant serving fresh, locally sourced dishes imagined by world-class chefs, as well as a towpath terrace perfect for enjoying a meal or just a cocktail or two. The rooms brim with antique furnishings, the grounds are glorious, and guests have access to beautiful views of the water. It’s the definition of “getaway.” 763 River Road, Erwinna, 610-294-9595,

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Hospitality Design 2013


The Inn Crowd

A quartet of petite new retreats big on design

Typically, a few night unwinding in an inn fresh country air, much-needed sleep and feather pillows and breakfast of made-to-order eggs. Rustic and quaint? Certainly. But as a slate of newcomers proves, these sanctuaries can also be stylish.

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Taste Magazine 2013:


Let’s do Brunch features Blake Faure

Breakfast might be considered the most important meal of the day, but brunch enjoys a reputation as the hands-down favorite. Because, really, what is better than a meal that merges the best oftwo menus, incorporates some wine and/or fizzy cocktails and lets you sleep late? “Brunch is all about not rushing your morning,” says Blake Faure, co-executive chef at the Golden Pheasant Inn in Erwinna, which hosts a traditional Sunday spread. “You can show up late still being able to order eggs if you want to.” And the same things that make brunch appealing to guests also makes it a breeze to host: “It can be a much more casual meal in a much more relaxed environment, plus it encompasses the comfort foods that people love,” Faure says.

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