Hotel Christmas Breaks

Restaurant Severn (Restaurant)

At Restaurant Severn we offer a fine dining experience at a price which offers quality and value, our style of cooking is based on classical French training, balanced by modern British trends, and touches of fusion cuisine.
We use the best local and regional British produce along with seasonal vegetables, fruits, herbs and salad items that we grow on our own smallholding. Severn is a small intimate restaurant which allows us to do all the cooking ourselves thereby maintaining consistently high standards.
Eric is a Cockney sparrow, born in Upton Park in the heart of London's East End.
At 14 years old he joined Trust House Hotels as an apprentice Chef and stayed with them twelve years culminating with four years at the famous Café Royal Regent Street, where he was responsible for the Michelin starred Royal grill.
Following this Eric held executive chef positions at the Kensington Palace hotel London, The Tower Thistle hotel London and the five star De Vere Royal Bath Hotel Bournemouth. After seven years at the Royal Bath he transferred to the De Vere Belfry golf resort Sutton Coldfield Birmingham. During his nine years in charge of the kitchens at The Belfry Eric catered for numerous celebrities and golf tournaments including The Ryder Cup, Benson and Hedges and English open.
Beb Bruce
Beb served her aprentership with G.E.C. limited in Rugby and her time with G.E.C. culminated in her becoming head chef there responsible for 2000 daily meals for staff and directors.
She studied advanced pastry at Birmingham College of Food before going into education, becoming senior pastry lecturer at Rugby and Henley colleges of food.
Following twelve years in education she joined Eric at The Belfry as head pastry chef, responsible for the desserts in five public restaurant and 21 function suites.
Eric loves competing and over the years has accumulated over 60 trophies in catering competitions, and now judges at national and international levels.
Restaurant Severn is their second venture; their first was the Navigation Inn and Warehouse restaurant Maesbury Marsh Oswestry where they achieved two rosettes for food quality and four red diamonds for accommodation. Credits in the A.A. Best of Restaurant Guide, Timeout, and The best of British accommodation guide, along with a five star review in The Shropshire Star. They sold The Navigation in 2004.
Wherever possible we use local or regional suppliers, we also use our own produce in season, grown organically on our small holding locally.