Innovative Derbyshire Chef Shakes Up Fine Dining - New Menu Launched at The Bridge Inn, Calver

Published On Tuesday 4 Feb 2020 by Sticky Beak
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Derbyshire dining is set to see a new side of culinary cuisine as award-winning gastro pub, The Bridge Inn’s Executive Chef announces an outstanding new menu for the venue.

Rosette adorned, renowned executive chef, Darren Goodwin has lined up an engaging and expressive menu that is set to cater for all tastes and preferences - from local walkers to destination diners.

Following a 26-year career, Darren made a move to the Bridge Inn to pursue quality dining which revolves around hand selected produce, prepared with love and care in an environment where guests are encouraged to have fun with family and friends.

The new menu offers guests a range of traditional ‘proper’ pub ‘grub’, to include Shepherd’s Pie and the famed Cheese, Chorizo and Aioli Burger, alongside a wide selection of tapas and small plates including Moules Frites, Croque Madame and Mushroom Rarebit.

Part of the Slow Food Movement, the gastropub prides itself in moving away from the ‘fast’ lifestyle, empowering their customers to enjoy their own pace and experience.

Commenting on the new era for the venue, the Bridge Inn owner, David McHattie said: “We’re both delighted and excited to be starting this new phase of our restaurant.

“This new menu signifies a new era and period of further innovation for the Bridge as we continue to provide the very best food, service and experience for our guests. Darren is a highly adorned and very talented chef, skilled at translating our vision for food into a reality for our customers to enjoy, time and time again.

“While we offer a range of traditional pub delights and exciting, world-class tapas dishes, we’re also focused pushing the social angle and that’s really what our new menu is focused on; social eating and drinking.”

The Bridge Inn is based in Calver and is currently running a special offer with 50% off food for Dine Out Club members throughout weekdays until the end of February.