As you arrive at Bridge 67, you are welcomed with drinks and canapes in the garden. As you sip on your cocktail, mingling, the smells from the kitchen waft. The open kitchen allows you to talk freely to our chef, asking questions and watching as he works.
On moving to the dining room, its lit with decorative lights and candles. The long table is full of flowers and foliage and its set for the feast. Seated with a well thought out seating plan, our chef Ian goes through the menu, explaining the cuts of meat used, how its been cooked, flavourings added and what accompanies it. Ian explains the expertly matched local wines and beers on offer and the feast commences.
The Menus – rustic, classical and seasonal, producing true honest food
We use our own wonderful cuts of beef and lamb in the kitchen. But the farm itself is also rich with rhubarb, gooseberries, elderflowers, wild garlic, apples, plums, pears, crab apple trees and blackberry bushes, all supplying an abundance of produce. Come September, the fields are white over with fresh mushrooms and local shoots supply us with a varied selection of Game.
The small kitchen garden also sits adjacent to the venue and is the perfect place for growing fresh produce. The very freshest of vegetables and herbs are collected daily from our kitchen garden and eggs are collected from our chuck chucks.
We work with our gardeners to make it productive all year round and to grow a wide variety of vegetables, herbs and fruits, coupled with our fantastic meat, to give us inspiration for our seasonal menus.
For this reason we don’t confirm our menus until the week before. We work with our land and seasons to use local, seasonal and beautiful produce.
£40 per person includes drinks on arrival, canapes, and a 2 course feast.
Locally, well matched wine and ales can be purchased.