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The Mobile Food Guide



The Riverside did us proud with a delicious lunch. Lovely window table overlooked the river. Would recommend the seafood chowder full of scallops.



5-Course Tasting Menu with Wine – Friday November 21st

The 5 -course menu will also include an introductory drink with canapés on arrival and coffee or tea with petit fours to finish James Leach of Charles Stevenson’s Wines, Tiverton,  has selected and will introduce each wine ON ARRIVAL: A selection of canapés with a glass of sparkling kir or mulled wine Spicy Shellfish broth (lemon […]

Special Lobster Menu – Friday October 31st

Menu includes a glass of sparkling Kir and canapés on arrival. Choice of starters, main course, dessert  and coffee or tea with petit fours to finish Starters Lobster, smoked Salmon and avocado terrine with pickled purple carrot, watercress mayonnaise & Melba toast Pan fried Scallops with a Lobster, celeriac and apple salad, apple crisps & […]

Happy 50th Birthday for Neil (Chilly) Chilcott

Neil Chilcott (affectionately known by most as Chilly) our General Manager will be 50 on November 17th and will have been at the Riverside for some 30 years. He was born and bred in Bradpole and went to school at Colfox but was less than an attentive pupil. His sister, Ninnie, had a job at the Riverside […]

How it all began for Arthur…

As he celebrates 50 years running the Riverside, Arthur reflects on how it all began… It all began in 1961 with the entry into West Bay harbour of the schooner ‘Black Rose’.  She was an old Baltic Trader and had been bought by John de Savary  to be renovated  and restored at West Bay. John […]

Fillet of John Dory with a wild mushroom arancini, roasted butternut squash puree, crispy pancetta, sautéed pied de bleu and chargrilled baby leeks

Fillet of John Dory with a wild mushroom arancini, roasted butternut squash puree, crispy pancetta, sauteed Pied de Bleu and chargrilled baby leeks by Tony Shaw, Head Chef Ingredients 10 oz fillet of John Dory per person 1 slice of pancetta per person Two baby leeks per person 100g Pied de Bleu Sea salt & […]

Melplash Show Seafood Skewer Competition Results

We were very pleased to get a good selection of entries into this year’s competition. 1st  -  Linda Pyke 2nd – Jay Anderson 3rd – Hannah Dare The winning recipes: Linda Pyke’s winning dish Gurnard, Scallop & chorizo skewers with tomato vinaigrette and saffron mayonnaise (Serves 4) For the Skewers: 160g West Country Gurnard – […]

October and November Special Events

We are once again putting on a series of special themed menus for Friday evenings starting 31 October.  The dates for your diary are: 31 October                     Lobster night      Menu  7 November                   Spanish night 21 […]

Lobster Tortellini & Wild Mushroom Bisque – Tony’s recipe at Melplash Show 2014

Ingredients lobster Cooking the live Lobster Put the Lobster in the freezer for two hours to put it to sleep.  Take out and put into boiling water.  Depending on the size cook for 15-20 minutes and leave to cool.  Slice the lobster for the tortellini Egg Pasta 100g 00 flour 1 egg 1 egg yolk […]

Melplash Show – Thursday 21st August 2014

Melplash Agricultural Show is nearly with us again.  We shall be in the By-the-Sea Marquee as usual, please do come and say ‘Hello’. We will be displaying the winners of our Seafood Skewers competition and our Head Chef, Tony Shaw,  is giving a cookery demonstration at 10 am.   He is  cooking ‘Fresh egg Lobster tortellini […]

Buckham Fair 2014

We shall once again be cooking food at Buckham Fair on Sunday 17th August www.buckhamfair.co.uk .  If you are a regular visitor you will know that we normally serve calamari, unfortunately the cost of good quality squid would make it very expensive, so this year we will be offering lovely fresh local scallops and chorizo brochettes with […]