We are absolutely delighted to announce that we have been shortlisted for ‘Best Front of House Team’ in the prestigious Trencherman’s Awards 2020. Chaired by Michael Caines MBE, the Trencherman’s Guide recommends the most exquisite places to dine in the South West. The awards celebrate tried, tested and recommended restaurants, as voted for by the […]
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Our News
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Ode To The Galley and its Slaves by Carol Heslop
We dined at The Galley on Friday night, The meals were delicious, no need to bite. The bream, the beef and monkfish were “brill”, We savoured it all and took our fill. “Cornish Tea” and bakewell tart Chocolate praline, soft at heart. But what was that rush of something silly I could have sworn a […]
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We’re Featured in The Telegraph’s list of Best Beach Cafés and Restaurants
We are over the moon to be included in The Telegraph’s Best Beach Cafe and Restaurant list. It is terrific to be acknowledged by a national newspaper for our gourmet experience overlooking the River Exe estuary. The article says: Galley Restaurant, Topsham The menu changes daily according to what’s available – mussels and cockles from […]
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Jason Mead Brings a Taste of The Galley to BBC Radio Devon
On Saturday 30 March, our Head Chef Jason Mead took to the air-waves to discuss all things fishy with BBC Radio Devon’s Kerry White. The Kerry White Show is renowned across the county for hosting interesting guests, enlightening conversation and lively music, so it was an honour to join in live on air. Jason represented […]
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Galley Confidential
The Galley Confidential took place on Thursday 25th April, hosted by Head Chef Jason Mead to celebrate the hard-working, excellent producers who are all based within the South West: Brixham Seafish, Richards Greengrocers, Pebblebed Wines, Steevenson Wines, Granny Gothards and Country Cheeses. Topsham resident and food writer, Marc Millon, talked about the evolution of Topsham’s food […]
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Fish pie recipe by Jason Mead
Indulgent, creamy and comforting – a good fish pie will win anyone’s heart. What You Need: 200g diced white fish 200g diced salmon 50g smoked trout or mackerel pate 1 large onion (peeled and finely diced) 2 sticks celery (peeled and diced fine) 1 leek (finely sliced) 1 clove garlic (finely chopped) 150g petit pois […]
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