Our chef Tania Steytler has developed a loyal and passionate following for her seafood offering. Tania has taken full advantage of the fresh raw ingredients available to her and transformed them into some really great dishes.
Her passion and genuine interest has enthused our customers. Friday nights have proved be very popular and we are considering opening other nights.
Please see below some of our House Dishes
Flash fried smoked Severn & Wye eel fillet on a bed of mashed potato, served with a local cream, Tewkesbury mustard and Severn cider sauce. £9.75
The Smokery Slate, a trio of our own smoked fish with fresh horseradish, local baked bread and dressed salad. £8.95
Pan fried Cardigan Bay scallops and Cornish monkfish on fennel and saffron risotto, finished with Bath pig chorizo sausage. £14.95
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.