Michelin Plaque 
AA 1 Rosette The people who feed the Galley.
A short list of the fishermen, farmers, cidermakers and growers we work with — most within an hour of Topsham, several with us for more than a decade. Relationships first, menus after.
The neighbours who feed us.
"Fresh local seafood" could be written about anywhere. What matters is who, where, and how close — the fishermen, farmers and cidermakers we've been working with for years, most of them within an hour of our door. Read more about seafood sourced in Devon.
Day-caught fish, landed overnight. Our head chef or sous is on the phone to the harbour most mornings. Turbot, brill, john dory, lemon sole, plaice, monkfish, and whatever else has come off the boats.
Our second day-boat source, alongside Brixham. Sea bream, hake, red mullet, mackerel, pollock, and the occasional line-caught bass arrive multiple times a week.
Our local butcher, a few doors up Fore Street. The kitchen walks up the road for what it needs — pork, lamb, bacon, sausages, cured meats. Same family for years.
Native-breed beef from a small Devon producer. The beef starter on the current menu is built around what they bring us — pasture-raised, dry-aged, simply cooked.
The town greengrocer at the heart of Fore Street. Vegetables, salads, herbs, fruit — what they have in stock that morning is what shapes the lunch service.
Our cheese merchant, a few doors away on Fore Street. One of around seven specialist cheese shops in the South West, and a champion of local, independent, family-run producers. The cheese plate rotates weekly with what they're cutting.
Family-run grower of micro herbs and edible flowers. Picked to order — what arrives in the morning goes on the plate that night.
Rope-grown mussels from the Fowey estuary. They've been our mussel supplier for more than a decade.
The menu changes daily with the boats.
What arrived this morning is what you'll eat tonight. Book a table, or come and see what's been landed.
Book a table