Easter 2025

HAPPY EASTER!

The online order book has now closed for collections over the Easter Weekend, but we will still have lots of fish and shellfish available for you to come and select from our counters. We open at 8am each morning and we'll have good availability at the start of each day, but with many people visiting we will run out of things as the morning progresses. On Friday and Saturday we will be closing at 1pm

You can send a text to 07354 849465 to find out about availability, but please bear in mind it is going to be really busy in the shop so I will respond as soon as I can but it may be 'after hours'. 

If I don't see you over the weekend, I hope you have the most wonderful Easter, and remember, we will be closed on Tuesday 22nd due to Bank Holiday Monday. 

Sue

  

Severn & Wye

Gravadlax

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Quantity Weight Price Total

Basket Items

Weight
Price
Quantity
£10.00
200g Gravadlax

Back in the Middle Ages there were 2 main ways to keep fish; smoking and curing. Gravadlax is a traditional Scandinavian method of preserving fish, which was salted and then buried, curing the fish which allowed it to be kept for a long time without the need for refrigeration. Today Gravadlax is prepared by covering the fish in a blend of salt, sugar and most often dill and allowing the fish to cure over time

As well as traditional Grav, Severn & Wye produce a delicious beetroot grav which is not only delicious to eat but looks so pretty on the plate with the spectrum of pinks running through the slices

Ready to eat. Delicious simply served with some rye bread and a dollop of our delicious Stokes Mustard and Dill Sauce

200g serves 2 as a light lunch

TRADITIONAL GRAVADLAX - Farmed Atlantic Salmon (Salmo salar) (Fish) (91%), salt, dill, black pepper, sugar