The Carpenters Arms

07/07/2026

Tuesday Supper Night

We’re using organic, high-welfare pork from Challon's Combe Organics for today’s German-style schnitzel.

The pork is beaten thin and coated in Coombeshead Farm sourdough bread crumbs, then fried until golden and crisp. Served with summery dill new potatoes, a kohlrabi slaw and a little lemon.

Our veggie schnitzel is portobello mushroom coated in the golden Coombeshead bread crumb, served with the same summery dill new potatoes, kohlrabi slaw and lemon.

Bookings and walk-ins both welcome. Give us a call or book online to grab a spot.

Pork schnitzel / £15
Portobello schnitzel / £13

5:30pm - 8:30pm

03/07/2026

We’re excited to launch a new lunch offering.

As of today we’ll be opening from midday on Fridays and serving our first lunch menu: bagels, ploughman’s and light bites. We’ll be serving the lunch menu every Friday, and alongside our main menu on Saturday lunchtimes too.

In true Carps Kitchen style, everything is made from scratch in-house using local suppliers. The small-scale producers grow for flavour, with environmental health and ecology always at the forefront of what they do - many using regenerative practices which boost soil health and biodiversity as well as using organic principles.

Our hand-stretched bagels are baked fresh each week, with fillings to get quite excited about! Swipe through the photos to the end for the full descriptions, but here are the main characters...

Home-smoked pastrami made from brisket supplied by Challon's Combe Organics

Georgian-style smoked chicken from Wheal Farm Farm

Cured trout from Reach The Sea

In addition to the bagel line-up, enter the Ploughman’s Sharer.

We’ve been dreaming up a big ploughman’s for months. Elements of the platter will change over time, but to kick things off we have honey-roasted ham smoked in Bertha (our charcoal oven), handmade pork pies with apple jelly, Lynher Dairy | B Corp™️ tart, Coombeshead Farm sourdough, house pickles, onion jam and Jo Tytherleigh salad.

Featuring regularly in our dishes is our kimchi, fermented in-house. The kimchi & cheese toastie has been a go-to snack among the team for a while now, so we thought it was only fair to share it with you too. Now’s the time.

Lunch served 12:00 - 14:30. Bookings & walk-ins welcome 🙂

29/06/2026

For this week’s Tuesday Supper Night, we bring you ramen. This Japanese noodle broth is, somehow, both rich and cleansing.

Our broth is simmered for 30 hours until it’s deep, rich and silky, finished shio-style which is light and clear. We top it with cha shu pork, soy-cured soft egg, chilli oil, toasted sesame and a local twist of Cornish seaweed and Cornish runner beans.

For our vegetarian option, we’re cooking up a savoury Cornish miso broth with charcoal-grilled maitake mushroom, soy-cured soft egg, toasted sesame and the same Cornish seaweed and runner beans.
Make it vegan by omitting the egg 🌱

All of it made in-house with local ingredients from ecological/ sustainable suppliers, as you’d expect from us.
Bookings and walk-ins both welcome …give us a call or book online to grab a spot.

Classic ramen / £15
Veg ramen / £12

17:30 - 20:30

Rooted in the Tamar Valley, The Carpenters Arms blends the creativity of the craft beer scene with the warmth of a traditional country pub. We offer eclectic beers, serve natural wines, and cook vibrant food using ingredients from ecologically focused producers.

25/06/2026

Nothing says summer party vibes more than RooTzmill band.

Friday 3rd July, we have this Cornish 5 piece lined up to bring you roots, reggae and ska covers: Bob Marley, T***s & Maytals, Desmond, Buster, Madness & plenty more.

Chef Janis is firing up the smoker and will be serving a special smokey BBQ bar snacks menu between 5:30pm - 8:30pm.

Dinner bookings open as usual too - book online or drop us a call.

22/06/2026

For this week’s Tuesday Supper Night, we bring you smoked brisket kebabs / cabbage & kohlrabi kebabs :-)

The brisket is cured and then smoked low and slow in Bertha until beautifully tender, chopped and then wrapped in flatbread baked fresh on the BBQ, topped with jalapeño hot sauce, house mayo and pickled shallots.

Our veg option has all the same flavours but swaps the brisket for hispi cabbage and purple kohlrabi, grilled over charcoal and finished with toasted sunflower seeds.

Everything is made fresh and from wonderful sourced ingredients. Bookings as well as walk-ins welcome, so do give us a call or book online to secure a spot.

Smoked brisket kebab / £14
Veg kebab / £12

20/06/2026

A classic frangipane tart with gorgeous pears steeped in pastis, brandy and warm spices served with raspberry chantilly cream - a light, sweetened whipped cream.

Say no more.

16/06/2026

What a duo!

Vince Lee & join us this Saturday 20th for blues in the bar from 7:30pm

Dinner & bar snacks 5:30pm - 8:30pm

Craft beer, fine wine, cocktails and blues. Saturday, we are waiting for you 💙

15/06/2026

Next up for our Tuesday supper night the kitchen brings you Venison and Veggie Berber Tagine. Of North African origin, this dish is oven cooked overnight for beautiful tenderness with warming fruits and spices - ras el hanout, saffron, dates, cranberries, lemon and a little Cornish seaweed.

Served with buckwheat, roasted vegetables, homemade labneh, zaatar and fresh coriander.

Our vegan tagine has the same spice, fruit and heat but swaps out venison for smoked cauliflower, puy lentils and chickpeas.

Bookings & walk-ins welcome.

Venison Tagine £14
Vegan Tagine £12

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Rooted in the Tamar Valley, The Carpenters Arms blends the creativity of the craft beer scene with the warmth of a traditional country pub. We offer eclectic beers, serve natural wines, and cook vibrant food using ingredients from ecologically focused producers.

09/06/2026

This delicately balanced dish showcases our love for nose to tail cooking

Our Ox Tongue starter begins with whole tongue braised overnight in red wine and stock until soft and tender. It’s then rolled, chilled and thinly sliced before being lightly pickled on the plate with a damson and vinegar jelly.

Pickled mulberries, spring onions, crispy buckwheat and caramelised walnuts give a crisp and sweet contrast. A walnut sauce brings everything together with earthy depth and warmth.

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07/06/2026

Following last week’s curry night, we will now be opening up the Carps Kitchen every Tuesday evening to offer a special dish :-)

Next up, on Tuesday 9th, our wonderful kitchen team brings you a Hungarian style slow-cooked beef Goulash or a vegan goulash option with beans. Served with a freshly baked Lepinja topped with garlic and herbs. Lepinja are Croatian flatbreads similar to a pitta but light and fluffy like focaccia. To finish, the dish is topped with pickled shallot, cucumber and herbs.

Beef goulash / £15
Beans goulash / £12

Delicious weeknight comfort

As usual, everything is made fresh and from wonderful local ingredients. Following last Tuesday’s turn out, we’ll be taking bookings as well as walk-ins going forward- so do give us a call or book online to secure a spot.