Josh Eggleton’s new tearoom and fish café set for October launch

By Noli Dinkovski

- Last updated on GMT

Related tags: Fish and chips

Josh Eggleton will convert the Chew Valley Lake Tearoom into Salt &Malt
Josh Eggleton will convert the Chew Valley Lake Tearoom into Salt &Malt
Michelin-starred chef Josh Eggleton has revealed more details about Salt & Malt, his new tearoom and fish café business.

Formerly the Chew Valley Lake Tearoom, in Chew Stoke, near Bristol, the new tearoom and fish café is expected to be ready by late October, with a formal opening planned for next summer.

While the tearoom remains open for business, the opening of a 60-cover fish café will mean new menus, a refurbished dining area and new opening hours, the award-winning chef explained.

Eggleton took on the leasehold of the site – located close to his family-run pub the Pony and Trap – from utility company Bristol Water earlier this year.

Culinary map

He is now keen to put Chew Valley on the culinary map by creating a menu of fresh seafood and fish dishes to complement Salt and Malt’s waterside location.

Menus are set to include whole grilled plaice, half pints of prawns and traditional fish and chips.

“I’ve always loved fish and chips as it’s where I stared my career,” Eggleton said. “I worked in a fish and chip shop with [fast food operator] Jerry Khoshtaghaza, who I’m proud to say is a partner in this venture, along with me and my dad Chris.

“We have plans to extend the opening hours and create a family friendly dining room, while working within the parameters of what is already running in the tearooms, but bringing a fresh dining experience to suit the location,” he added.

Russian cookbook

Eggleton, who was named top chef at the Publican’s Morning Advertiser’s​ Budweiser Budvar Top 50 Gastropub Awards 2014, has also been busy launching a cookbook in Russia.

Featuring 75 recipes, England, England​ is said to offer an alternative take on traditional British grub, as well as hint at a number of favourite dishes at the Pony & Trap.

Eggleston told Pub Food: “I was invited to create the cookbook by a company in Russia, which wanted a British chef who focused on British ingredients.

“I enjoyed the experience, and based on that I would be keen to do one in the UK in the future.”

Eggleton was also one of three chefs chosen to represent the south-west in region on BBC Two’s Great British Menu​ earlier this year.

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