Forest of Dean, Wye Valley (West Gloucestershire) is a primary producer of top quality food and drink. Everything from cider, wine, artisan beer and cheeses, Gloucester Old Spot Bacon and smoked Severn Salmon, to organic juices and vegtaables, free range chickens and eggs. It is distributed locally and nationally and awaits every visitor. Many of our food producers have onsite shops, and produce can be found at regular Farmers' Markets and other outlets throughout the area.
The Abergavenny Food Festival is held annually on the third weekend in September and the Forest Food Showcase is held annually at Speech House on the first Sunday in October. The flavours of Herefordshire Food Festival takes place on the fourth weekend in October in the heart of Hereford. With many food stalls and demonstrations, they are great opportunities to try what the area has to offer.
Severn & Wye Smokery, Chaxhill - Our Foodstore situated within the heart of the smokery gives us the opportunity to showcase not only our own product but some of our local producers as well.
As you enter our foodstore, one of the first things you'll notice will be our colourful fresh fish counter, displayed on ice, drawing you into our sunny delicatessen and restaurant.
As you'd expect from one of the UK's top fishmongers, the fresh fish counter has a magnificent array of fresh fish and fresh shellfish serviced by old man river himself Clive Rowlands.
With his 45 years of experience of working with fish, Clive will be delighted to fillet, scale or prepare your chosen fish to your request.
As well as our own smoked salmon, smoked fish, fresh fish and seafood we are particularly proud of our extensive range of delectable local foods, sourced from Gloucestershire and the South West. Our foodstore is well worth a visit, it's guaranteed not to disappoint.
The Forest Bakehouse
ong fermentation not only makes sure that our bread tastes different through unlocking more complex flavours, but is also essential for better digestibility.
There are a number of nutrient inhibitors and natural enzymes present in flour.
These need deactivating so that nutrients and minerals are available for absortion and digestion.
And the only reliable way of doing this is through fermentation and the addition of sourdoughs, making bread the way it used to be made.
Hear From Our Previous Guests...
Very stylish and comfortable School Rooms accommodation – and a great base for family days out.
Amy, John and family
This is the second holiday that we have had at the Chapel - we were so pleased with the service and accomodation. We arrived early and Geoff let us in straight away. The welcome hamper was lovely and the accomodation was beautifully clean and had everything we wanted/needed. We love this part of the country and the location is perfect for walking and relaxing. We will be booking again for next year without a doubt. Thank you to Lynda and Geoff for your excellent service and hospitalilty.
Sarah and Tom
Lovely property a real home from home, clean, comfortable, glamorous well thought out décor and touches to make the stay as comfortable and enjoyable as possible.
Shirley and Edward