Michelin Plaque 
AA 1 Rosette From the kitchen.
What's on, what's coming up, and the suppliers and neighbours we're cooking with this season. Updated fortnightly.
The winter catch — Devon seafood at its best.
As the water cools, the day boats land the cold-water fish we cook best: scallops, turbot, Dover sole, Exe oysters and mussels.
Read more →
Gift vouchers, and now a bottle of our wine
A Galley evening from £25, or our own rosé or white posted to the door for £18 — two ways to give a Michelin Plaque seafood restaurant in Topsham.
Read more →
Romantic restaurants in Devon — special occasion dining at The Galley.
What makes a restaurant right for a special occasion? Setting, cooking, service. Anniversary, birthday and proposal dining at The Galley in Topsham.
Read more →
The wine list at The Galley — how we think about wine and fish.
Wine is half the meal — and we take it seriously. The list, the pairings, and the bottles we're pouring the most this season.
Read more →
The Exe Estuary in summer: a guide to Topsham and the river.
A summer guide from The Galley — the Exe Estuary Trail to Turf Lock, Powderham Castle, marsh harriers at the RSPB reserve, and dinner three minutes from the quay.
Read more →
What fish is in season in Devon? A month-by-month guide.
Lemon sole and crab in spring, John Dory and lobster in summer, turbot and scallops in autumn, Dover sole and oysters in winter.
Read more →
Our fish comes from Brixham: how the catch gets from boat to plate.
Brixham lands more fish by value than any market in England. Dan on the day-boat model, where the shellfish comes from, and why the menu changes with the catch.
Read more →News, monthly — never more.
A short note at the start of each month. What's on the menu, the next event, and the dishes we're excited about.