A Word from Chef 2018-05-15T12:42:49+00:00

News from the Walled Garden 

We are now emerging from what seems like a long winter and it is lovely to see everything looking lush and green with things beginning to grow in our walled garden.

The growing season has definitely been delayed this year after the snow and the frost but we are not alone in this.  However there are now shoots of growth in all areas of the garden and although not much is yet coming into The Bridge Inn kitchen it will not be long.  Graham and I enjoyed a delicious mixture of leaves over the weekend.  I also experimented with roasting radishes and finishing them off with the radish tops with a knob of butter – truly scrumptious!  Our daughter Amelia also made a wonderful rhubarb and cinnamon sorbet with the rhubarb from the garden last week.

  The rhubarb is also now being used in a new pudding recently created by our pastry chef, Erin, in the kitchen – rhubarb, almond and strawberries.  This is gluten free and can be dairy free and excitingly the strawberries are the first from Blacketyside near Leven in Fife.  It must be the start of summer!  Our herb boxes are back outside the pub and yo will regularly see the chefs out in their whites cutting herbs to add to the dishes. Green akanet flowers from the woods are being used to decorate puddings and to add a splash of lovely spring colour.

Our final bit of exciting news is that we are collecting our new family of piglets in a matter of weeks.  They are a cross of kune-kune and old black.

In January we were delighted to be named in the Estrella Damm Top 50 Gastropub 2018 – one of only 2 in Scotland.  We were delighted to retain  our AA rosette status and to once again be included in the Michelin great pub food guide for 2018 –  1 of only 20 entries for all of Scotland.  We are thrilled for the both our front of house and kitchen team for their hard work to be properly recognised.