Catch of the weekend

Paul Napper

Paul Napper

First published in

THE Evesham Hotel is supporting this weekend’s internationally-renowned angling competition with a fish-inspired menu created by head chef, Paul Napper.

Throughout the Bank Holiday weekend, restaurant guests will enjoy a selection of beautifully cooked dishes from the tantalising starter of Tian of Crayfish with baby gem, tomato mayonnaise, garlic crisp bread and fresh lemon (£7.25) to a main of Pan-Roasted Trout accompanied by crushed new potatoes, wilted spinach, sautéed mushrooms and chive cream (£14.75).  

Then to finish with the luxurious River Bank Eton Mess (£5.50) to end the gastronomic treat.

The annual Evesham Festival runs from Saturday, August 23, to Monday, August 25, and attracts thousands of angling fans from around the world.

"Paul and his team are really looking forward to tempting guests to some outstanding seafood and fish dishes this weekend," said Evesham Hotel general manager, David Field.

"With the town playing host to so many great festivals throughout the year, it’s an opportunity to showcase the hotel and restaurant to a national and international audience."

Evesham Festival organiser, Dean Rothery added: "To see local businesses like the Evesham Hotel support this event is fantastic. I’m sure visitors to the restaurant will be well and truly hooked and enjoy some lovely food."

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