Looking picturesque in recent snow flurries, The Old Bridge Inn, Bridge of Allan
Tucked between Bridge of Allan’s Railway Station and the tumbling Allan Water is a 300-year-old building that has been around since the town’s earliest days. Now under the management of three good friends, the historic Old Bridge Inn is currently enjoying a new lease of life with an inspired menu and a bar that boasts both cask ales and a range of hand-picked whiskies.
Simon and Laura Kerr are front of house, and Christopher Peck is Head Chef. Their paths crossed at Gleneagles, where each of them had management roles, and where friendship soon fuelled ambitions for a place of their own. In early 2014, the team took on the Old Bridge Inn, which had been run as a restaurant for some ten years.
Laura explains what it was like to take on such an iconic building: ‘To us, it looks and feels fantastic and we were hard pushed to change any part of it when we took over. It is one of these buildings where you can feel the history. We even have a massive bell – a fair few tonnes of iron – screwed into our ceiling. It was rescued from a church in Glasgow and makes some noise! In hindsight we should really have called the business “The Bell.”’
The bar: comfortable, warm, and welcoming
And their first year is going well? ‘Business is growing nicely. We now have many regulars, especially for dining – Christopher does a fantastic job in the kitchen, and all we hear is his praise. Sometimes, after he has chatted to a customer, he will create something off-menu and come up with a dish or a set menu for them – that brings people back. Our bar business is growing more and more too: we are still looking to expand bar trade during the week, but it’s definitely getting there. We’re seeing a lots of new faces as well as our regulars. Some come for a chat, which we always are happy to supply. Others come because they’re happy to be able to bring their dogs. Some come to play board games and spend the evening in the bar.’ And what’s the bar like? ‘Comfortable, warm, and welcoming!’
Has all your hard work been rewarding so far? ‘We envisioned an old pub feel, with great food and great service. I think we feel that it is what we thought it would be, with an emphasis on dining now, as we try to build our bar trade further. The most rewarding thing is having a real quality product: all of our ingredients are fresh and homemade and from local suppliers only – Christopher decided they were best! Simon and I also run a cask ale pub in Tillicoultry, The Woolpack Inn, so we brought real ales with us, and they have gone down a treat. Simon’s whisky expansion has also proved popular and he’s in the process of sourcing an exclusive and unique malt for The Old Bridge Inn!’
Head Chef Christopher Peck combines countryside cooking with a French twist
Where does the Old Bridge Inn’s food inspiration come from? ‘Traditional British countryside cooking, with a French twist. We have a quite a few game items on our menu like venison and we always do another Game of the Day (today it’s pheasant). It has been well received, and Christopher likes doing traditional items as well as dishes a bit out of the ordinary!’
What makes you most proud about what you’ve achieved so far? ‘We’re proud that most of our business has come from word of mouth – it’s not only the best advertising, but a massive compliment – and that we now have a good set of regulars that are happy and keep returning! This is a place where we would definitely be regulars if we weren’t running it.’
For more information on The Old Bridge Inn, see: http://www.theoldbridgeinn.net/