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 scene on the evening, and guests were producers, supporters and friends.
The Galley Confidential menu on the evening was as follows:
Glass of Pebblebed Rosé Brut
Prosecco Battered Monkfish Tail, Triple Chip, Brown Crab Mayonnaise
Toasted Cumin Seed Loaf, Rapeseed Oil, Butter & Dukkah
Scallop Roe Parfait, Burnt Apple, Rye Crisp
Icare Chardonnay, Côtes de Thongue, France 2016
Chilled Asparagus Velouté, Dressed Crab, Truffle Oil, Spring Onion
Les Anges, Sauvignon Blanc, Loire, France 2018
Baked Hake Fillet, Confit Chicken Leg, Wild Garlic & Hazelnut Pesto, Hassel-Back Cornish News
Bernon, Albariño, Bodegas Aquitania, Rias Baixas, Spain 2018
Kelston Organic Brie, Exotic Fruit & Turmeric Chutney, Biscuits
Poças 10 Year Old Tawny Port
‘Granny Gothards’ Burnt Butter Ice Cream, Candied Walnut, Preserved Cherry, Salted Caramel
Stanton & Killeen Rutherglen Muscat, Australia
Coffee & Petits Fours
The Galley is a charming seafood restaurant in historical Topsham, overlooking the River Exe estuary. From these surrounding waters comes sought-after Brixham crab, River Exe salmon and Exmouth mussels. With such a bountiful larder of Devon’s coast and countryside, the family-run team proudly serves the very best of Devon on a plate.
For nearly 20 years, The Galley has been welcoming guests with fish and shellfish caught on dayboats that pass the shores daily. Head Chef, Jason Mead lets the produce speak for itself, letting natural flavours shine through. Dishes are intense, clean and immaculately presented.
For the past eight years, Maître D’, Nigel Mitchell has guided the helm. Previously at The Seafood Restaurant alongside Rick Stein, Nigel understands the nuances of what makes hospitality great. It is his knowledge, charm and care that leaves you feeling better than when you went in, possibly helped along by the carefully selected wine list. With brine in the blood, his son Patrick is equally passionate about seafood and brings dishes to life as he works the restaurant floor.