Food The Bridge, PuB and resTauranT
A Rural Recipe
for Success
The Bridge, Pub and Restaurant, Whorlton, is
a beautiful countryside retreat and the perfect
setting for fine-dining.
WoRds: duncan EdWaRds
P
aul O’Hara is a highly talented the rustic feel of the premises, there
chef whose name has been is a distinct fine-dining feel. Comfy
synonymous with many of the sofas greet customers in the drinks
North East’s finest restaurants. area, which leads on to a spacious,
He is the owner, manager and Head fresh restaurant. Mounted on the wall
Chef of The Bridge, Pub and Restaurant is a flat screen TV allowing guests to
in the picturesque Whorlton Village, view kitchen activity. I asked Paul if
located three miles outside the historic he regretted this decision to allow
market town of Barnard Castle in all diners to be peeping toms, but
County Durham. he seemed unfazed and assured
Paul worked closely with acclaimed me that his kitchen is always a calm
chef Terry Laybourne for six years, one, something that his waiting
managing several of his restaurants, staff concurred with. On further
before beginning a venture of his own. investigation we discovered Paul
He left bustling, city living to begin worked unassisted in the kitchen.
a new life and business in the rolling This fusion between city and
countryside of Teesdale, which was a countryside is reflected in the menu,
big step for Paul and his family. whereby Paul is attempting to educate
Paul’s aim is to ‘educate the paletes’, the local palates by carefully and
with his new, typically charming, intelligently blending the excitement
countryside restaurant. and creativity of city cuisine with the
On arrival, we were welcomed by more traditional local favourites.
£14.00 or £16.50 respectively. While we Ravioli. Paul makes his own pasta and poached egg. you drive along country tracks, hairpin
a friendly waitress who immediately Rural life has enabled Paul to grow
perused the dishes on offer, we were had designed one large ravioli parcel Despite the hefty portions, we made bends and across one of the oldest
made us feel we had stepped into our his own fresh vegetables and herbs and
given homemade bread rolls which we packed with tasty mushrooms and sure we left room for the desserts suspension bridges in England, built in
local, offering us a drink from the bar utilise the local hunter’s game, he also
had to make an effort to stop eating, complemented by lardon bacon. we had spied earlier on the menu. the 1830s. The surrounding scenery is a
that greeted us as we walked through has a vegetable patch and greenhouse
lest we would ruin our appetites. For the main course, I was presented We shared my favourite; a beautiful refreshingly pleasant change from the
the door. behind the restaurant.
Although we only had a glass each, we with Slow Cooked Shoulder of Beef with Crème Brulee, but decided we could cityscape we’re used to.
The bar décor is incredibly inviting Menus change regularly ensuring
noticed a varied and tempting wine Buttered Champ. The large portion of
with elements of a city restaurant seasonal ingredients are used at their
list that complemented the depth of beef was perfectly tender, as I began to
The fusion
not leave without sampling some of A friendly atmosphere, homely
the Homemade Ice Creams prepared on welcoming feel with a contempory
mixed with charming pieces of old best. Paul mentioned he had recently
the menu. cut into it, it fell apart into the rich jus
furniture such as an antique radio, a log found wild garlic growing near the
I decided on the latter and and champ (mashed potato with spring
between city and
site. They were a taste sensation, each twist, good service, fresh locally
distinct, yet not too overpowering. produced food full of flavour with an
fire and traditional bar memorabilia. river which he planned to collect and
chose Buffalo Mozzarella with Field onions). Among more conventional flavours, intriguing combination of tradition and
There are blackboards dotted on the use to make a garlic soup. Our waitress
Mushroom Fritters & Basil to start. My partner opted for Roast Duck
walls explaining the origins of items did express a reluctance to be the one
The fritters were light but bursting Breast with Slow Cooked Duck Hash.
countryside is
we tried Guinness, Jack Daniels and modern cuisine, The Bridge, Pub and
Horlicks. Restaurant is definitely worth a visit
on the menu, one even provides chosen to pick it however!
with flavour, the mozzarella was the Although a duck fan, she was unsure if
customers with a recipe for soufflé! Two menus were on offer for dinner;
perfect accompaniment providing a the dish would be ‘too much duck’, but reflected in the
I will definitely be making a trip to this spring. L
Whorlton again, as I’m eager to see
Attached to the bar is the main an a la carte and a ‘Dine with Wine’
smoothness to the aftertaste. she was not disappointed. The sliced what Paul will offer on his spring and
The Bridge, Pub and Restaurant, Whorlton,
restaurant area, which operates on menu where you can pick two or
My partner ordered Fricassee of Wild
menu
Barnard Castle
duck breast was beautifully presented summer menus. The journey from
County Durham DL12 8XD
weekends. Although in-keeping with three courses, with a glass of wine, for
Mushrooms & Bacon with Garlic Butter and the hash stack was topped with a Newcastle adds to the excitement as Tel: 01833627341
70 71
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100