Twelve years after its first review, the Camberwell Arms continues to deliver what diners want, reaffirming its status as a beloved south London gastropub.
A decade of consistency
In 2014, the Camberwell Arms was praised by Fay Maschler for its “insouciant unified sense of purpose” and a simple mantra: “Giving people what they want.” Since then, it has become a local favourite, a destination for roast dinners, and a respected training ground for chefs such as Sam Andrews, Holly Middleton-Joseph and George Brown.
The dining experience
On a humid Saturday evening, the dining room was full of couples, friends, a family meeting a boyfriend, and a civilised hen party. The meal began with signature toasts: beer onions and Comté, and pork fat with Scotch bonnet chilli. Starters of carosello cucumbers with tahini and a peach and mozzarella salad showcased seasonal produce.
The main course – half a roast chicken with a Calabrian chilli and honey glaze, chips and aioli – was satisfying, though the meat could have been juicier. The dessert of honey mousse, Graham cracker and strawberries was described as “virtuosic,” highlighting the quality of summer strawberries.
The bill for two came to around £200. The pub’s approach of straightforward, well-executed dishes remains its strength, with the mantra “All’s well” still printed on each menu.
Social media users praised the Scotch bonnet pork fat toast, calling it “sublime” and “the perfect balance of sweet, salty, spicy and crunchy.”
