An award-winning business on the edge of the Forest of Dean and Gloucester, Severn & Wye Smokery opened the ultimate food and drink destination in 2017, with The Barn encompassing a restaurant, bar, fish market, deli, gift shop and café.
Getting an insight into its local artisan produce, impressive food and drink menus, incredible fish counter and the most popular dishes on the menu, SoGlos speaks to The Barn’s dedicated team.
Visitors can look forward to a very warm welcome from all the team. We offer a vast selection of goods, specialising of course, in our own range of smoked fish, along with meats, cheeses and fresh fish. We have a huge choice of fresh fish delivered daily from various fish markets including Brixham and the Shetlands.
We have a wonderful array of individual artisan goods from our local suppliers and a new gift section. Customers can browse, shop and take advantage of the café for a quick coffee or a relaxed informal lunch, or alternatively pop upstairs to the restaurant.
Above all we have friendly, knowledgeable staff, but what really sets us apart is our genuine desire to help and connect with all our customers old and new.
We look at regular bestsellers, trending items and the potential introduction of new and varied products. Of course, we have seasonal choices with Easter and Christmas being the two most notable dates in the calendar and we invite local suppliers to wow us with their produce.
We have a continuing commitment to supporting our local suppliers, they really do have some fantastic artisan goods to offer. Gloucestershire boasts some of the finest producers in the country and we are very proud to be in a position to showcase and promote their stock. With our own local knowledge, we are able to direct customers to the right product.
We’re an artisan producer. We select the very best ingredients which we smoke in the time-honoured traditions. However, we are not just a smokery –we have a large national and international cheese counter, a selection of interesting local goods, and a deli counter which is stocked with delicacies made by our team of chefs.
Most of our customers know us for our fresh fish and smoked salmon, and that is by far our most popular product created in-house. Sushi is becoming very popular of late and we have seen a definite increase in demand for our top grade fresh fish used in the preparation of these dishes.
From the feedback we have received since opening The Barn our customers appreciate the varied and diverse selections that we are now providing, not only in our wet fish area but across the shop as a whole.
There are no particular brands that come to mind immediately but we welcome and actively invite as many local suppliers to develop our range and bring an added flavour or two to The Barn.
At Severn & Wye we offer a wide range of fish from British coastal waters and from abroad. White fishes from the Shetlands including cod, hake, monkfish, haddock, halibut plus king scallops and mussels.
We also source top quality prime fish from Brixham, such as, turbot, wild sea bass, skate wings, lemon sole, Dover Sole, Cornish sardines and herring. They also supply our brown crab, cockles and clams. In season we also offer fresh elvers, wild salmon and sea trout.
To ensure that the quality of the fish is always the best possible, we only buy from quality sources – predominantly from day boats Monday to Saturday, and store it under fresh ice in a fish refrigerator just above 0 degree Celsius.
You have to keep your knife close to the bone, following the contours of the fish to remove the fillets perfectly. We also adhere to strict food safety practices to avoid cross contamination.
One of my favourite fish to prepare is sea bass but I also like filleting all kinds of flat fish.
On our fish counter we have section where keep smoked fish, shellfish, fishmonger’s specials, whole fishes and fillets. I usually advise the customers to choose their fish by sections, a little bit from everywhere.
My favourite dish in The Barn is beer battered cod with homemade mushy peas, tartar sauce and chunky chips.
The restaurant is unique with a fantastic design. The style of service is informal and relaxed but professional. The menus are focused on fish and we have many dishes that can be shared. We have a wide variety of cocktails, wines and spirits.
We wanted to create a wine list that is very diverse in regards of countries and regions. We have chosen a selection that is balanced in terms of what our customers could choose – from smooth, elegant wines to powerful wines to match the dishes and their tastes.
We have a selection of classics plus a few of my own creations. In the near future we would like to offer some cocktail masterclasses with tastings, demonstrations and the chance to recreate them at home.
The quality of the product and how it is cooked – My first boss Paul Bocuse who owns three Michelin stars since over 40 years said to me, ‘Une cuisine simple sera toujours la meilleur cuisine’ – it means a simple cuisine will always be the best cuisine.
Well, it is difficult to say as all of our dishes are amazing! However I believe that our VAR Salmon is phenomenal; you cannot get better anywhere else, you must taste it to understand it!
Every day is different which is what I enjoy.
Very good, locally sourced seasonal ingredients which are simply prepared and cooked to give diners the best and freshest fish to the table. Also, all the smoked products come straight from the smokery and into the kitchen.
Let the main ingredient do the talking, and do not try to overcomplicate the dishes.
Freshness is the main ingredient to preparing fish dishes.
Some of the most popular items on the menu are the shellfish dishes, as there aren’t many restaurants locally that have the selection that is available at Seven & Wye.
I would recommend the shellfish platter with chips and Asian slaw salad.
For more information call (01452) 760191 or visit severnandwye.co.uk directly.
Friday 04 May 2018
With just a few weeks to go until The Festival™ at Cheltenham Racecourse, it’s the perfect time to find an outfit for...
Find out why spaghetti bolognese isn’t actually an Italian dish, whether or not you should really use salt when cooking pasta,...
With so many aspects to planning a party, it can all get a bit stressful, especially if you’ve never done it before. SoGlos...
Use an ancient Chinese practice to update your home with tips from Gloucestershire’s answer to Marie Kondo.
If you’re looking to focus more on self-care and your mental health in 2020, SoGlos has been finding out how meditation and...