Late last year, our Evie spent a week working at Rutz, a Michelin-starred restaurant in Berlin known for its meticulous standards, highly structured service and deeply considered approach to food and wine. The intention wasn’t imitation. It was exposure - to what hospitality looks like when every variable is controlled, every detail examined, and nothing is left to chance.
Read MoreLuxury isn’t about what glitters — it’s about what lingers. Inspired by Roger Saul’s reflections at the Independent Hotel Show, we explore how true hospitality lies not in extravagance, but in moments of meaning, warmth, and connection.
Read MoreFrom the vineyards of Bordeaux to the tables of the Inn, our TOTI wine range has been refreshed, refined, and completed with the arrival of our first ever rosé. Discover the story behind the trio, the people who make them, and the journey each bottle takes from vine to glass.
Read MoreThere are weekends when you want to do everything. And there are weekends when the world feels better slowed down to a walking pace—better viewed through a window, better tasted on a plate. The Lancashire countryside tends to encourage the latter.
Read MoreOur approach has always been simple: start with good ingredients, grown or sourced as close to the kitchen as possible. That means working with brilliant local producers we’ve known for years — and growing much of our own in the garden just behind the inn.
Read MoreRich, savoury, and quietly indulgent — our French onion soup has become something of a Cartford favourite. People order it as a starter, a main, or just on its own. Here’s the recipe, so you can give it a go at home.
Read MoreWhat’s it really like to work in hospitality? Four years on the floor at The Cartford Inn has taught Molly a few things — about people, patience, and the art of reading a room. It’s not just about delivering plates. It’s about creating moments that matter.
Read MoreIf you’ve eaten at The Cartford in the last few years, you’ve already met Chris Bury — at least by way of your plate. He’s been head chef here since 2016. In that time, he’s helped shape the kitchen into what it is now: rooted in Lancashire, led by ingredients, and free from any unnecessary fuss.
Read MoreWe headed to London with a pink suit jacket, some nervous optimism, and no expectations. To walk away as AA Inn of the Year for the whole of Great Britain was a moment we’ll never forget. A huge thank you to our team, our guests, and everyone who’s been part of the journey.
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