The Pig at Bridge Place
Bridge, Kent
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For many visitors, enthusiasm for this lovely 17th-century country house remains undimmed. As a member of the Pig Hotels group, the entire package appeals, including the chance of alfresco eating on fine days. Inside, the honeycomb of rooms and passageways feels convincingly special, informal but stylish with plenty of panelling, open fires and comfortable seats. Meals are taken in a conservatory-style dining room done up in the Pig’s trademark 'chic garden shed' style with bare tables, shelves of bottled produce and plants galore. The output of the open-to-view kitchen is testament to its championing of local and regional produce aided by a burgeoning kitchen garden and an emphasis on provenance. While much is made of local sourcing on the ’25-mile menu’, inspiration for dishes comes from wider-spread European roots, exemplified by snacks such as moreish pork belly croquettes, excellent venison and pork meatballs, and flavoursome beetroot houmous. Roasted courgettes with toasted hazelnuts and pesto, followed by basil and cavolo nero pappardelle, plump sardines from Folkestone market (with garlic butter and roasted shallot) and thrice-cooked chips proved to be good shouts at a late-August lunch. There’s a Kentish cheeseboard if a boozy G&T jelly topped with tangy lemon sorbet doesn’t appeal. Cocktails abound (of course), and the modern wine list includes Kentish names, with a sommelier on hand to give sound advice.
