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Food at the Carden Arms
We strive to be different. We cook from scratch with genuine local in-season ingredients wherever we can... we don't just say we do.
The Very Best Ingredients
Nearly all our beef is from our own Traditional Hereford Herd, at our village farm a mile from the pub. The herd roam and graze freely over 120 acres of ancient mixed pasture. We are supporting the RBST (Rare Breeds Survival Trust). Cliffe Bank Beef is dry-aged for up to 4 weeks by renowned Master Butcher Callum Edge.
Lamb is home-reared or from Sarah Burnett in Shocklach. Pork is from Pen-y-lan pork of Haycocks cottage, 11 miles away.
Only ever using our own beef, we think our burgers are the best.
Signature gravy is created from our '12-hour beef stock'.
Fish is always fresh from Fleetwood making exceptional Fish and Chips...
(see our Friday night takeouts)
Potatoes are local, rumbled and cooked three times on site.
The same attention to detail goes into all our ingredients and their provenance.
The menu changes every 4-6 weeks. Our Friday and Saturday night
Specials Board has become a favourite feature. By utilising our specials board at the weekend, we can create a true nose-to-tail menu. As described, whatever takes our chefs fancy. Serendipity dishes, when they're gone, they're off-menu. Just like it used to be... Find our weekly specials board on our Facebook Page.
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OPENING HOURS
All-day, every day - coffees from noon until close