The Barn is festooned with a Warrant from the late Queen underscoring the prestige afforded to the Severn and Wye Smokery. Lest you are still in doubt enter; turn right and into the lair of the fishmonger displaying his wares like Neptune’s jewel box. Now proceed upstairs and into the light and airy restaurant to enjoy the freshest seafood selection on offer coaxed onto the plate with the lightest touch by Chef Richard and Brigade.

Our brief was to showcase fish and how well this was orchestrated. Canapes of taramasalata and trout caviar; Josper roasted garlic and chilli prawns and Double Gloucester gougeres whetted the appetite with a flute of Three Choirs Classic Brut. We took our seats, sipped a Pint Gris (Tinpot Hut Malborough New Zealand)and sliced into a perfectly roasted scallop, Scottish salmon tartar infused with gin and orange, Wye valley asparagus and wasabi creme fraiche. Big flavours; no battle just balance.

Chablis (Domaine Laroche Saint Martin Burgundy France) was poured and the star arrived. Butter poached fillet of Cornish turbot crowned with Scottish lobster on a bed of spring vegetable and clam fricasse. A generous portion of this king of the sea with rich flavour and succulent white flesh proved to be a delectable main course.

Replete but somehow there was room for dessert and the summer strawberry creations received some squeals of delight as the plates were presented.

We agreed that the food, service and ambience had aligned for an outstanding event and it was our pleasure to present Chef Richard with a Chaine plate. We highly recommend you experience this for yourself.