BridgeHouse Hotel

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Our Restaurant

Fine food & wine are at the heart of BridgeHouse life. Blessed with some of Britain's finest farmers, growers & fisherman on our doorstep, the hotel's restaurant - the Beaminster Brasserie - has an enviable reputation for home grown food served in a wonderful choice of dining areas including al fresco. Our cooking style is fresh and modern British. Our wine list is eclectic. And our philosophy is 'Keep it simple. No compromise on quality.'

A Taste of Modern Europe

Depending on the seasons and availability of produce, our menus vary.

Click here to see our  Brasserie Winter Menu.         

Click here to see our Wine List.      

Fine Dining at the Bridge House Hotel's Brasserie Restaurant

Award Winning Restaurant

The kitchen team is led by our hugely talented and award winning Head Chef, Stephen Pielesz. Trained at the 3 Michelin Star rated, L'Aubergade in France and later the Chewton Glen Hotel, he went on to work at the Bath Spa and Bowood Golf & Country Club before joining us. Since taking over the top job at the Brasserie over three years ago, Steve has revolutionised the menu culminating with our national headline grabbing dish – the 'All Day Snail Breakfast' – proof that it's still possible to invent a totally original dish from scratch. He has also helped us to achieve 2 AA Rosettes and three Taste of the West Flavour Awards including gold in 2013 and 2014.



Dorset fine dining hotel with Head Chef, Stephen Pielesz

Dorset Fine Dining Hotel

Steve is hands on and has even been known to carry his own plates to table just so that he can meet the guests. Take a peek through the kitchen window on the way to the restaurant. Our brasserie is beautifully chic, relaxed and with a lively atmosphere.

The hotel takes great pride in creating fine dining menus for wedding receptions and celebrations such as christenings, birthdays, anniversaries, shoots and private parties. 

The Brasserie obviously takes its culinary cues from the Continent, but with a British take on what a brasserie menu should contain. Changing seasonally, the menu always offers a range of dishes which can be varied as a lamb curry to local sea bream.

Steve (with Sous Chef Geri) and his team choose to make as much in-house as possible making the BridgeHouse one of Dorset’s few gourmet hotels.

Everything from breads, jams, marmalades to ice-creams, sauces and jus are homemade.

The menu can change daily depending on the quality of produce and with fish, whether the boats have managed to get to sea.

With a little notice virtually all dietary needs can be catered for. Especially for those who need the assurance that their food is gluten free or vegetarian. Child friendly menus are also available.

With Therese Meaker and Grant Snyder running Front of House, they help to deliver a truly personal and professional dining experience.