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Bridge Cottage Bistro - Our famous meringues (& a bit of history)

The term, Meringue,  first appeared in a French cookbook in 1692. But there was an earlier recorded English book in 1604 by Lady Elinor Fettiplace, who gave a recipe that can be easily recognizable as a Swiss meringue, which she called  “white biskit bread.”

So we think it's fair to say that the meringue can definitely claim to be English :) 

Here's  our latest batch, just out the oven. Ginger & pomegranate molasses. 

BRIDGE COTTAGE BISTRO - A lovely write up in The Good Food Guide 2016

In case you missed the September release of The Good Food Guide, here's a little reminder that the 2016 edition is available. We don't just recommend it because we are in it! The UK's bestselling restaurant guide is a great investment and as it says on the back 'it will help you hunt out hidden gems, order the best dishes and discover talented new chefs.'