Our Latest News
We're delighted to announce some changes, additions and updates to our services that now includes our new on-line reservation service - a click will take you to:
• our sample à la
Carte & River menus and our wine lists
• Bore Breakfast & Dinner dates
• On-line reservations
• Latest exhibition of artwork
About The Old Passage
The Old Passage, for centuries the site of the ford
across the River Severn, is now better known for our seafood
restaurant with rooms. Set at the end of a pennisula on a great
ox-bow bend, we overlook the River and on it's far bank, the
small town of Newnham-on-Severn with the hills of the ancient
Forest of Dean and the iconic May Hill offering a dramatic backdrop.
Old Passage Fish
We are predominantly a seafood restaurant and many years ago
much of our fish would have come from the Severn. Salmon and
elvers are now sadly in short supply and rarely feature
on our menu.
However, Mark Redwood, our chef takes pride in using sustainably
sourced fish and shell fish. There is always lobster fresh from
our own tanks coming predominantly from Cornwall. Freshly shucked oysters and our famous
Fruits de Mers are particular specialities of the Old Passage.
Our starters and main courses vary with the availability of fresh
fish and may change daily. If you have your heart set on something
specific then please telephone us and we will do our best to
supply. If you have dietary or allergy issues, then please let
us know, preferably giving us a few days notice.
Please remember that dishes are subject to the daily availability
of our fish and shell fish and may well vary subject to weather
and other factors.
Bookatable Recommended May 2016
The Old Passage has been awarded Bookatable's Recommended review accolade, with a 4.7 out of 5 for our Bookatable score.
We're proud to say that these Recommended ratings are solely based on the results of verified diner reviews, submitted by our users on Bookatable.co.uk. These reviews are generated from people who have booked and dined at our restaurant first-hand. It is Bookatable's policy to publish 100% verified reviews only from diners who have experienced our restaurant, in order to establish an authentic and trustworthy review platform.
Our reviews are visible on Bookatable.co.uk
Trip Advisor Certificate of Excellence 2016
We're very proud to announce The Old Passage has been awarded a Trip Advisor Certificate of Excellence. Winning the Award over consecutive years is a true source of pride for the entire team and we'd like to thank all of our past guests who took the time to complete a review on TripAdvisor.
The Old Passage has 2 AA rosettes for our restaurant and 4 stars for our accommodation.
AA Breakfast Award
We are thrilled to have been awarded the AA Breakfast Award in recognition of the high quality and selection of options available on our breakfast menu. From our 'Ultimate Breakfast' and 'Pilots Special' to scambled eggs, fresh crab and smoked salmon or a 'Full English', we ensure you have the best possible breakfast to start your day.
Cotswolds Tourism Awards 2014
The Old Passage Inn are proud and delighted to have been announced winner of 2014's Bronze award in the 'The Taste of England' catagory.
The Awards are presented annually in conjunction with Cotswold Life and Cotswolds Tourism. They are made across the Tourism Sector in recognition of the high standards of hospitality and catering in Gloucestershire and The Cotswolds.
Food Awards for England and Wales 2014
We are delighted to have reached the final of the prestigious 2014 Food Awards for England and Wales in their Seafood Restaurant of the Year catagory.
Cotswold Life Food & Drink Awards
In 2009 The Old Passage was one of just
three finalists in the Restaurant of the Year catagory
of annual Cotswold Life Food & Drink Awards.
Recognised as the Oscars of the local food and drink industry,
the Cotswold Life Food & Drink Awards give valuable recognition
to producers, growers, suppliers and hospitality venues across
Nomination and voting was made by the public and the finalists
chosen. This was followed by the panel - including the Guild
of Fine Foods and the sponsors – going out to visit the
finalists and subsequently choosing a winner.