WELCOME

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.

Restaurant of the Year Awards 2009
We're delighted to announce that 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 the region.
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.
please click below to read about the Awards


About The Old Passage
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 but when ever available we source our produce locally, for instance our fresh water crayfish.

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 Pembrokeshire but on occasions 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.