Our head chef Mike Benjamin, formerly the executive chef at Calcot Manor, is ably assisted by Colin Belcher who has had stints at the Bathurst Arms, North Cerney, the village pub at Barnsley House and most recently The Greenway Spa and Hotel.
We are back to opening the restaurant Friday nights for an extended menu and will consider opening other nights later in the year.
Please see below some of our House Dishes
Severn & Wye Mediterranean fish soup with crevettes, scallops, seabass and cod served with saffron mayonnaise, garlic croutons and Gruyere cheese £14.99
The Smokery Slate, a trio of our own smoked fish with fresh horseradish, local baked bread and dressed salad £9.99
Classic kedgeree, a combination of basmati rice cooked with coconut milk, mild Indian spices and almonds with smoked salmon and haddock topped with a poached egg £10.99
It is Severn & Wye Smokery's intention to engage its customers to restock British fish to British waters. Every time you dine in our restaurant we will release three elvers to the Tanks in Schools Scheme.