Our Latest News
We're delighted to announce some changes, additions and updates to our services - a click will take you to:
• our sample à la
Carte & River menus and our wine lists
• Bore Breakfast & Diner dates for Winter 2013 & early 2014
• Latest exhibition of paintings
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.
The Old Passage has 2 AA rosettes for our restaurant and 4 stars for our accommodation.
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.
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.