Our delicious menus, based around seasonal Scottish ingredients, are created by Head Chef David Hetherington, working with local suppliers and farmers, to ensure only the finest food makes it onto the tables at the Bridge of Orchy Hotel.
David uses the brilliant produce that is abundant all round us here in the awesome Scottish Highlands.
David competed in Master Chef in 2012, led his then restaurant to win Glasgow Restaurant of the Year 2017 and in 2018 won Provenance Chef of the Year, both awards from the Scottish Food Awards and Academy.
Sample Menu
Served between 07.00hrs - 09.30hrs
At the Bridge of Orchy we cook each dish to order with fresh, locally sourced ingredients where possible. Our chefs change the menu on a regular basis to make the most of seasonal produce.
From the kitchen
Porridge
2 free range eggs how you like
Eggs Benedict
Eggs Royal
Eggs Florentine
Smoked salmon with scrambled egg
Full Scottish breakfast – sausage, egg, bacon, beans, tomato, potato sone, black pudding
Rolls
Served 10am-12pm
Hot filled rolls
Sausage
Bacon
Egg
Potato scone
Black pudding
Sample menu
Served between 12.00hrs - 18.00hrs
At the Bridge of Orchy we cook each dish to order with fresh, locally sourced ingredients where possible. Our chefs change the menu on a regular basis to make the most of seasonal produce.
Sandwiches
Served from 12pm – 6pm
‘All of our sandwiches are severed on sourdough bread, with fries and ‘the bridge slaw’
‘River Orchy’ Inverawe smoked salmon, dill cream cheese and cucumber
‘New yorker’ Pastrami, ‘slaw, gherkins, cheese, hot mustard
‘Bridge Club’ Maple cured streaky bacon, egg mayo
‘Humpty’ Free range egg mayonnaise with cress
Bakery
Sweet treats served from 10am - 4.30pm
Plain Scone with Jam and Cream
Fruit Scone with Jam and Cream
Check out our cake of the day too
While you wait
Bread with whipped butter
Haggis balls with burnt apple sauce
To Start
Cullen Skink, a traditional Scottish smoked fish soup
Sweet pea soup, mint crème fraiche
Scorched mackerel, gooseberries salsa
Baked goat’s cheese, candied walnuts, salt baked baby beetroots,
and radishes
House cured smoked salmon with rye bread, charred spring onions
and pickled apple
Pigs head terrine, black pudding cake and burnt apple puree
To Follow
Slow cooked cheek of beef, crisp shallot, fried bone marrow,
and creamed potato
“a big bowl of Scottish shells” Clams, mussels, spoots, all steamed in cider, with a big hunk of bread
Schiehallion beer battered haddock, hand cut chips,
tartare sauce and peas
Roasted rump of Cairngorm lamb, potato terrine, smoked aubergine puree, crispy sweetbread
Caramelised yoghurt, roast heritage carrot, carrot top pesto,
pickled kohlrabi
From the Grill
Taynuilt wild venison burger, beer rarebit, blackberry chutney
and fries
8oz Ribeye of beef, Fries, grilled mushroom & Tomato,
chimmi churri sauce
Add On
Fries
Roast heritage carrot, caramelised Yoghurt
Slaw
Mashed Potato
Mixed Leaf
Chicken salt fries
To Finish
Sticky toffee and date pudding, salted caramel,
and bourbon sauce, vanilla ice cream
House made ice cream selection
Chefs cheese choice, almond biscuits & Chutney
Heather honey & whisky parfait, honeycomb, oat granola
Sample menu
Bookings between 18.00hrs - 20.45hrs
At the Bridge of Orchy we cook each dish to order with fresh, locally sourced ingredients where possible. Our chefs change the menu on a regular basis to make the most of seasonal produce.
While you wait
Bread with whipped butter
Haggis balls with burnt apple sauce
To Start
Cullen Skink, a traditional Scottish smoked fish soup
Sweet pea soup, mint crème fraiche
Scorched mackerel, gooseberries salsa
Baked goat’s cheese, candied walnuts, salt baked baby beetroots,
and radishes
House cured smoked salmon with rye bread, charred spring onions
and pickled apple
Pigs head terrine, black pudding cake and burnt apple puree
To Follow
Slow cooked cheek of beef, crisp shallot, fried bone marrow,
and creamed potato
“a big bowl of Scottish shells” Clams, mussels, spoots, all steamed in cider, with a big hunk of bread
Schiehallion beer battered haddock, hand cut chips,
tartare sauce and peas
Roasted rump of Cairngorm lamb, potato terrine, smoked aubergine puree, crispy sweetbread
Caramelised yoghurt, roast heritage carrot, carrot top pesto,
pickled kohlrabi
From the Grill
Taynuilt wild venison burger, beer rarebit, blackberry chutney
and fries
8oz Ribeye of beef, Fries, grilled mushroom & Tomato,
chimmi churri sauce
Add On
Fries
Roast heritage carrot, caramelised Yoghurt
Slaw
Mashed Potato
Mixed Leaf
Chicken salt fries
To Finish
Sticky toffee and date pudding, salted caramel,
and bourbon sauce, vanilla ice cream
House made ice cream selection
Chefs cheese choice, almond biscuits & Chutney
Heather honey & whisky parfait, honeycomb, oat granola
