With the Bank Holiday weekend here, many are looking for the perfect place to dine and socialise. This feature explores The Tickled Trout, a well-loved establishment in Newport.

Hidden just off the High Street in Newport lies what could be the city’s best-kept culinary secret: The Tickled Trout.

From the outside, it appears modest, but once inside, visitors are met with a warm atmosphere courtesy of managers Poppy Morgan, 29, and Lesley Davies, 36.

The two women acquired the venue relatively recently, transforming it from a weary Spanish tapas establishment into a destination suitable for a relaxed lunch, enjoying a beverage while playing board games, or even participating in a Taylor Swift-themed cake decorating workshop – these themed events have proved surprisingly popular among patrons.

The venue boasts an inviting ambience, and the greeting from staff members is second to none – it is clear they take genuine pride in the establishment and want patrons to feel the same way.

Strictly speaking, The Tickled Trout operates more as a hybrid between a restaurant and a bar rather than a traditional public house, though this distinction does not concern the owners.

Residents of Newport are increasingly embracing The Tickled Trout, as are visitors from further afield. Poppy and Lesley mentioned that just the previous week they welcomed a customer who had made the journey all the way from Oxford, and the visitor had nothing but praise for the relaxed and welcoming environment the venue offers.

The establishment provides five distinct food menus, ensuring there is something to satisfy every palate. The Tickled Trout has worked to reimagine classic Spanish tapas by incorporating flavours from around the world, challenging diners’ expectations of the small dish offering.

Both women take pride in the fact that every single item on their menu is gluten free, vegan, and prepared using fresh ingredients. This approach delivers an inclusive dining experience where all guests can eat without concern.

Lesley mentioned that the vegan offerings receive considerable acclaim. Ingredients arrive fresh daily, and the kitchen team prepares all dishes on site. Rather than purchasing ready-made sauce bases, every aioli and other accompaniment is crafted from the beginning.

Alongside their regular menus, the venue provides a daily bottomless brunch featuring an extensive cocktail selection of popular choices alongside their diverse tapas options.

Poppy observed that the bottomless brunch draws a wide range of guests, from young adults aged 18 who enjoy proper cocktails to more mature ladies who typically opt for prosecco.

Lesley stated that patrons typically anticipate either excellent food or quality cocktails at a bottomless brunch, but the venue takes satisfaction in delivering both.