Our 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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