Bridge Arms

In the charming village of Bridge, within the Nailbourne Valley, lies this Grade II listed 16C pub with low beams, open fires and plenty of character. The highly skilled cooking is available in a range of forms, from snacks like buttermilk fried chicken to dishes cooked over charcoal in the Josper oven, which feature on the seasonal à la carte. Prime seasonal produce like line-caught turbot is treated with exacting detail by the chefs, resulting in beautifully seasoned dishes. They have a period cottage nearby for those looking to stay the night.

Rapid Michelin-star Rise

• The Bridge Arms earned a Michelin star within 10 months of opening in 2021.

Historic, Grade II-listed Coaching Inn

• Located in Bridge, it is a Grade II-listed 16th-century coaching inn (and pub) with historic features like large original fireplaces and a history as a baiting house.

2025 Relaunch Under New Ownership With Kent Larder Menu

• In August 2025, ownership transferred to Elliot Hewitt with head chef David Gadd, relaunching the pub with a seasonal menu that reflects the Kent larder.

Signature Ingredients

• Smoked short rib (Kentish beef): A standout feature of The Bridge Arms, the beef is sourced from Kent and slow-smoked over charcoal to develop deep, smoky flavor, then finished with a horseradish cream. This dish embodies the restaurant’s produce-driven philosophy and its use of local Kent larder, reflecting the house’s emphasis on seasonal, local ingredients cooked over wood and charcoal.
• Butter-poached skate wing: A signature seafood preparation that showcases the Kent coast’s produce. The skate wing is gently poached in butter and paired with brown shrimp and fresh corn, highlighting the land-sea balance and the kitchen’s appreciation for rich, buttery sauces and seasonal vegetables.
• Maldon oysters (with Manzanilla sherry & lemon): A recurring seafood icon on the menu, Maldon oysters are served with a bright sherry-and-lemon pairing that underscores the ocean-to-table ethos. The dish reflects the pub’s seafood-forward approach and its use of high-quality British oysters; some preparations also feature Josper-grilled variants with pickled ginger, illustrating the oyster’s versatility.
• Summer squash and courgette (Kent larder): The Kent larder shines through in vegetable dishes such as summer squash soup and courgette fritters. These plump, seasonal vegetables highlight Kent-grown produce and the kitchen’s knack for turning simple ingredients into refined, flavorful courses.
• Kentish cherry: Used in desserts such as the Kentish cherry mille-feuille, this local fruit represents the restaurant’s commitment to Kent’s seasonal produce and provides a signature fruit-forward finish to the menu.

Together these ingredients define The Bridge Arms: locally sourced Kent produce, coastal seafood from near Canterbury, and a penchant for smoke, butter, and bright, seasonal flavors.

Signature Dishes

• 28 Day aged sirloin with smoked béarnaise or green peppercorn sauce: 6oz – £24; 8oz – £30
• Sandy & black pork chop, summer cabbage: £25
• Butter poached skate wing, palourde clams, monks beard: £24
• Roasted hake, charred fennel, bouillabaisse: £23
• Josper roast scallop, smoked bacon butter: £15
• Steak tartare, beef dripping lattice chips: £12
• The Arm’s mushroom burger, grilled aubergine, pulled wild mushrooms, Cornish Yarg: £17
• The Arm’s burger, 6oz burger with house cured bacon and Cornish Yarg: £18
• Josper grilled chicken and chips: £22
• Maldon oysters, Manzanilla sherry & lemon: £3.50
• Nocellara olives: £5
• Buttermilk fried chicken, coronation mayo: £9
• Wild mushroom sausage roll: £6
• Summer squash soup, courgette fritter: £8
• Confit garlic & smoked tomatoes on toast: £9
• Harissa cured mackerel, summer radish: £10
• Monkfish scampi, ‘curry sauce’: £8