FOOD + DRINK
BRIDGE ARMS
COMBINING RURAL KENTISH CHARM WITH UNPRETENTIOUS FINE DINING , BRIDGE ARMS IS A MASTERCLASS IN RELAXED , WELCOMING DINING WITH AN ACCLAIMED TWIST .
BY SAMANTHA READY
Nestled in the heart of the Canterbury countryside , the village of Bridge is a quintessential Kentish affair . Narrow winding streets , beautiful historic houses and unrivalled character , all accessed by rural roads winding past rolling countryside . Not only boasting its chocolate-box charm , it is also home to arguably Kent ’ s most successful restaurateur couple . Fresh from achieving their Michelin star at nearby Fordwich Arms , their local pub-come-epicurean-epicentre , when they got wind that their own neighbourhood local would soon become available they put in an offer before it had even gone on the market . The result is their second Kentish offering , Bridge Arms .
Many may assume that they ’ d pick up their award-winning Fordwich formula , transport it five miles down the road and Bob ’ s your uncle … Yet , interestingly , this is a much more inspired journey , one that once again showcases the duo ’ s food knowledge , passion and , importantly , community engagement .
Now , don ’ t get me wrong , if you are fortunate enough to have wined and dined in both ventures there are some telltale similarities ( if you haven ’ t yet then you simply must )! The retention of the ‘ local pub ’ alongside the dining spaces - albeit with Bridge offering more covers ; the neutral colour palettes highlighting the colours from the neighbouring produce fields - think muted greens , yellows , taupes ; some beautifully vintage furniture ; and a smattering of subtle framed pictures and vases - enough decorative accessories to keep you interested but not to detract from the main event which , of course , is the food .
But there are also some rather clever differences too .
Where Fordwich leads with an accomplished and refined taster menu , Bridge Arms is the Michelin-star poster child for wholesome , hearty ( read large !) dishes ; think whole native lobster , Old Spot pork loin and ribeye of beef , alongside sharing platters of glazed Hereford short rib and south coast monkfish , albeit with a refined air and exceptional execution .
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