Bulldog Hotel Group (Issue 1, SS 2014)_Layout 1 15/06/2014 17:05 Page 51
New Dining at the Old Bridge An impressive makeover means thoroughly modern dining at Holmfir th’s grand old coaching inn Keeping up with modern dining trends is crucial in the hotel and catering industry. So, when The Old Bridge in Holmfirth, West Yorkshire, was treated to a comprehensive makeover, Head Chef David Boosey wanted to make sure his menus were just as up to date Words: Rob Davis.
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tanding in the middle of the little West Yorkshire town of Holmfirth, e Old Bridge Inn and Coffee House has a really varied customer base. From friends meeting for morning coffee and a cake, from the patisserie cabinet, to a busy lunch trade comprising tourists, to a brisk afternoon trade as customers meet on the newly created decking area to enjoy the restaurant’s grazing platters over a glass of wine or pint of real ale.
customers can eat and drink that wouldn’t look out of place in a modern, cosmopolitan city.”
Food and Drink David and his brigade have created a patisserie cabinet with treats that change daily; including recent crowd-pleasers like chocolate fudge cake, muffins, pastries and scones which all create a superb teatime treat.
A New Experience e venue has just been the subject of a £250,000 makeover which has seen the extension and relocation of the bar area and the creation of a new restaurant. Dining at e Old Bridge will be courtesy of Head Chef David Boosey, and when we visited, the Inn & Coffee House had re-opened just a day or two earlier, but was already proving popular. Also busy was General Manager Rachel Armstrong, who was busy taking care of a throng of new customers. She paused briefly to tell us what underpinned the
makeover and what customers could expect from e Old Bridge’s new dining experience.
Keeping the Character “It was really important that we retained the character of the place.” says Rachel. “e changes we’ve made have modernised the place without removing its character. We still have traditional beams and open fireplaces in the restaurant but with a really modern bar and terrace, we’ve also gained an environment in which our
Customers enjoying the late afternoon sunshine - and there were plenty of them during our visit - can supplement their choice of 16 wines by the glass, with chicken and chorizo skewers, olives served in the hotel’s own marinade, or with one of four salads. e main menu features Bridge Classics - favourites inspired by the quality pub restaurant era - as well as grill options like Piri-Piri roasted chicken with its rich capsicum bite. A traditional fish ‘n’ chip supper sees the hotel hand-batter its fish in Golden Pippin ale from the Copper Dragon brewery in Skipton, whilst meat is sourced from G Haig, one of the area’s most renowned butchers.
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