The Ken Bridge Hotel

The Ken Bridge kitchen prides itself in providing chef created meals using local produce wherever possible The hills and forest surrounding the hotel provide an abundance of venison and we source partridge and pheasant from local estates. Local farmer butchers, provide the finest cuts of beef, lamb and pork with complete traceability. Homemade soups and pates, Galloway smoked salmon and trout, traditional beef and ale, home roasted whole leg gammons, sea bass, red snapper, cassoulets, tagines, casseroles and succulent chicken breast with homemade sauces.