Originally built in the 13th century as a domicile for medieval priests, Bridge House has evolved through the ages & now blends heritage appeal with contemporary good looks. The pick of the dining areas is the chic, conservatory-style brasserie, where guests can look forward to seasonal cooking built around home-grown & regional produce (including fish from the south-coast ports). Springtime offerings such as Witchampton snails florentine or roast rack of lamb with minted pea purée & braised shallots could give way to autumnal treats in the shape of locally cured venison with marinated aubergine & fig jelly or a duo of roast turbot & pigeon with celeriac purée, curly kale & braised lentils. The eclectic wine list is notable for its informed tasting notes & food-matching selections. Check out the canopied terrace for alfresco meals.
A concise 70-bin list (11 by the glass) fits the clientele of this Dorset brasserie nicely, but what really stands out are the tasting notes and food-matching recommendations. Eight suppliers, too – a sign Mark Pielesz takes his job extremely seriously.