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.
The public rooms of this country house hotel reflect the building’s history from Medieval, to Georgian panelled dining room to the al fresco dining area set within a child and pet-friendly, private walled garden.
Our kitchen team is led by our hugely talented Head Chef, Dan Viner. Prior to taking over, Dan was a key player in the development of the menu, with his creative flare for vegetarian food and a particularly deft touch with spicing. Before joining Bridge House, Dan worked for some of the South West's top restaurants, including The Driftwood Hotel's Michelin starred restarant in Cornwall. Dan has also helped us to maintain our 2 AA Rosettes and four Taste of the West Flavour Gold Awards. Dan and his team choose to make as much in-house as possible, from breads, jams, marmalades to ice-creams, sauces and jus – making the Bridge House one of Dorset’s few gourmet hotel restaurants.
Depending on the seasons and availability of produce, our menus do vary. And now that summer's here our lighter, brasserie menu is available - perfect for al fresco dining on the terrace or in the Sun Room conservatory. We also have a wonderful Afternoon Tea Menu ideal for any season.
Naturally, with a little notice virtually all dietary needs can be catered for. Especially for those who need the assurance that their food is gluten free or vegetarian. Child friendly menus are also available.
Take a peek through the kitchen window on the way to the restaurant. Our 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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