The newest addition to Allan’s Bridge is the Queen’s House. It is owned by Kained Holdings, which also has restaurants in Glasgow, The Finnieston, Porter & Rye and Lewbowskis, as well as Rogue in St. Andrews. We asked their managing director and co-owner of the new restaurant, Graham Suttle, to tell us more.
We love this place as it has a tight-knit village community. Also, when the opportunity arose to work with the guys at WoodWinters, who now supply us with wine, it immediately became the center of attention, as plans for their store next door meant we would have a cool neighbor from day one. We did very well in Glasgow and St. Andrews, but this time the Allan Bridge won our hearts.
Tell me about the food and drink offer
I originally wanted it to be easier, but given the depth of the offerings around us and how good it was, I felt like we should push the boat out. We offer a global small plate menu that uses local produce. There are tortillas, and our special charcoal grill gives a first-class finish to vegetables and meats from wagyu to whole a fish. Our cocktails have been carefully selected to use the finest local and global brands, as well as creative decorations and unique flavors. However, one of the biggest advantages is our wine list. A unique addition to our service is the possibility of holding personal tastings in the neighborhood.
Did you have to do a major overhaul?
Many moons ago it was a hotel, but it was completely gutted. All that was left was a bare concrete shell with everything needed, from wiring to finishing. It was a huge job and took forever. But we are here.
How does it compare to your established sites?
Queen’s is very different from any of our other divisions. This is a site family, not the traditional multi-site work. We work independently, with our own unique styles and offerings.
Tell us about interior design
We inherited the old design, but I decided that we should abandon the old approach and do our best for a bolder and more ambitious scheme in line with our aspirations. It is based on the elegance and style of London’s new remodeled pubs, bringing together the old world and the new. I also had the added bonus of working with Erin Wood, the daughter of the owner of WoodWinters. She’s responsible for a number of cooler additions.
Who is your chef and do you use local suppliers?
Sam Nellis, a well-known figure in these parts. He brought with him a refreshing attitude. I can’t stress enough how the chef can help shape the unit from day one and the kitchen has been a joy. We opened during quarantine amid a huge shortage of not only staff, but also consumables. It’s hard to open a new venue, let alone such a terrible time. The new menu covers breakfasts and dinners until late, including local products from beef to honey, as well as cakes, snacks and breads. It’s hard to pinpoint our signature dishes, but our monkfish cheeks are becoming favorites.