Our philosophy is 'Keep it simple. No compromise on quality.'
Fine food and wine are at the heart of Bridge House life. Blessed with some of Britain's finest farmers, growers & fisherman on our doorstep, our hotel restaurant has an enviable reputation for locally sourced, home-grown food served in a wonderful choice of dining areas including al fresco. Our cooking style is fresh, modern-British. Our wine list is eclectic.
Our kitchen team is led by our hugely talented Head Chef, Dan Viner. Dan's passion and inspiration for good food started in his grandmother’s kitchen, where he'd watch her bake and cook up a feast. Following catering college Dan landed his first chef job at Moonfleet Manor in Weymouth, where he learnt a lot from head chef Tony Smith over the three and a half years at Moonfleet’s 2 rosette restaurant. Dan then went on to work at Homewood Park Hotel near Bath, which had 3 rosettes, and took this experience with him to work at the Driftwood Hotel in Cornwall, where he helped them retain their Michelin star for a second year. His invaluable experience at Driftwood led Dan on to working with Russell Brown at Sienna in Dorchester, a well-known restaurant which retained its Michelin star for years.
Dan has helped Bridge House to maintain their 2 AA Rosettes and five Taste of the West Gold Awards. Dan and his team make as much in-house as possible, from breads, jams, marmalades to ice-creams, sauces and jus – making Bridge House one of Dorset’s few gourmet hotel restaurants.
With a little notice, virtually all dietary needs can be catered for. Especially for those who need the assurance that their food is gluten friendly or vegetarian. Child-friendly menus are also available.
Take a peek through the kitchen window on the way to the restaurant. Our Georgian panelled restaurant is beautifully chic, relaxed and with a lively atmosphere.
The hotel takes great pride in creating fine dining menus for wedding receptions and celebrations such as christenings, birthdays, anniversaries, shoots and private parties.
We take our culinary cues from the Continent, but with a British take on what a seasonal menu should contain. Changing seasonally, the menu always offers a range of dishes which can be as varied as a lamb curry to local sea bream.
The menu can change daily depending on the quality of produce and with fish, whether the boats have managed to get to sea.
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