Latest Restaurant Review (Mytton & Mermaid)
The Mytton and Mermaid is a family owned country house hotel situated on the banks of the River Severn in Shrewsbury.
The village of Atcham is situated on the old A5 Roman Road which is about a 20-minute drive from Telford and is just opposite the entrance to Attingham Park.
This impressive grade II listed building is packed full of character features, it has been tastefully decorated and captures the charms of its original coaching inn days, reflecting an atmosphere of comfort and tranquillity.
It is easy to see why this hotel is such a popular venue for weddings, it has beautiful surroundings and with a choice of rooms available they can cater for weddings of various sizes and are licenced for civil ceremonies.
We had chosen to visit on a Friday evening which is Fish and Fizz night. We had a choice of ordering from the main menu or the special fish menu. The special Fish and Fizz menu had a selection of starters, mains, desserts and selection of cocktails too. Special offers are also available on purchasing a bottle of fizz if you are ordering off this menu.
While we looked over the menus Nik ordered a pint of Shropshire Gold and I had a glass of Chambord Royale off the Fish and Fizz menu, which is a glass of prosecco with a raspberry liquor. There is also an extensive wine list available.
For starters Nik chose the Tempura Battered Soft Shell Crab from the Fish and Fizz menu and I ordered the Deep Fried Goats Cheese from the main menu.
While we waited for our starters to arrive we enjoyed a bowl of marinated olives and sun-dried tomatoes and a selection of freshly baked bread which were soon devoured.
My goats cheese starter had a lovely crunchy coating of breadcrumbs and was delectably soft and warm on the inside, it was served with a fresh rocket and tomato salad, roasted fig chutney and red wine syrup – I really enjoyed this dish, lots of flavour and a great mix of textures.
Nik’s crab was served with an Asian salad and a sweet chilli mayo. The delicate crab had a wonderfully light tempura batter and the fresh crab meat tasted fantastic with the chilli mayo.
We both ordered from the special fish menu for our mains, Nik chose the Moules à la Crème and I ordered the Grilled Fillet of Seabass.
Nik’s mussels arrived in a large black cast iron pot and was served with a side of chunky hand cut chips and some wedges of freshly homemade bread. The succulently sweet mussels were perfect with the white wine cream sauce. The bread was perfect for mopping up the last of the delicious creamy sauce.
The seabass was served on top of a chive and baby prawn risotto, charred spring onions, rocket salad and basil oil. The seabass was perfectly cooked and had a lovely crispy skin, the risotto was wonderfully creamy and the onions and salad worked well with the dish.
Nik opted for a dessert off the main menu, Caramelised Apple Pannacotta and I decided on the Raspberry & Blackberry Eton Mess off the Fish and Fizz menu.
The pannacotta was very light and luxuriously silky smooth, the crunchy caramelised apple balls were like delicate little toffee apples – amazing!
My Eton mess was a great end to my meal, a lovely mix of whipped cream, meringue pieces, fresh raspberries, blackberries and a delicious fruit coulis.
The staff were all very helpful and informative and there was a great lively atmosphere in both the restaurant and bar area.
The Fish and Fizz menu is available every Friday evening alongside the main menu and live music starts at 9pm.
On a Sunday you can enjoy a traditional Sunday lunch which is served from midday through until 9pm.
Afternoon Tea is available Monday to Saturday from 2:30pm til 5:30pm – bookings are essential so please call to book a table.
Brunch is served daily until 11am.
If you want to make a night of it then why not stay over with a dinner, bed and breakfast package, great deals are available if you book direct.
The Mytton & Mermaid Hotel offers great food in an amazing location and if you fancy trying the Fish and Fizz night for yourself then please find a 10% discount below.
Reviewed by Fleur & Nik Abel
