Fine Dining in South Wales

Restaurant

James Bumpass has taken the role of head chef since 2010 and has earned two well deserved AA Rosettes for his cooking within the first 18 months. His career to date has seen him work with the likes of John Campbell within the Sir Peter Michael collection. Using the finest local commodities from our doorstep, including Usk Valley beef and vegetables grown in our own garden, his food is modern British and well executed, which has earned deserved praise. To complement his food there is an ever-changing wine list plus a selection of real ales and ciders from the local area.

We are rightly proud of the reputation our restaurant enjoys in this part of South Wales. Utilising only the freshest ingredients and in most cases locally sourced. James and his team have created the menus to match the seasonality of the products. Our cleverly constructed culinary offerings are complemented by an extensive wine cellar of both old and new world wines.

Within three months of opening its new restaurant the Three Salmons has been highly commended by the Welsh Tourist Board and has also been awarded a rosette by the AA.

To compliment your meals we have a well stocked cellar encompassing the best of New and Old world - and the odd surprise in between - see our wine list

The Three Salmons Hotel is friendly enough to be welcoming for small groups and couples yet large enough to accommodate larger group and parties.

Bar

Food from our restaurant menu is also served in the bar in a less formal atmosphere.

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