The Maltsters Arms

Rotherfield Greys

The Maltsters Arms

Real Ales, Craft Beers, Fine Wines, Gins & Cognacs.

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wine and dine

PUB LUNCHES

Freshly cooked, locally sourced meat, game & plant-based dishes. Cornish catch of the day.

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The Piano Bar

BISTROPUB

Seasonal Dinner Menu with daily specials.

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Keeping The Pub Alive

OUR MISSION

To pour passion & hard work into building the kind of pub we remember as kids, where people came to enjoy the surroundings. To feed people with food lovingly prepared in our own kitchen. To welcome families, couples, groups of friends & those who like to be alone around people.

So whether you pop in for a pint & a packet of crisps, or bring the kids to meet “Rocket & Groot” (our pygmy goats), or drop in for a business lunch, or have a romantic Bistro-Style evening meal for two (or six) in our Piano Bar, or join friends or family to dine almost-alfresco in one of our heated “Maltsterpods”, or come to one of our ticketed dinner & live music or comedy events, we hope you love what we’ve done with your pub.

Gary & Donna Clarke.

Fresh & Flavoursome

Seasonal Ingredients

During the Spring & Summer lockdown of 2020 we spent some of our time building & stocking a chef’s garden directly behing the kitchen, which allows us to grow fresh mint, oragano, sorrel, borage, chards, rhubarb, peas & pumpkins. We have also entered a zone farming partnership with 3 Oaks farm & orchard in Rotherfield greys to produce our apples, pears, cobblers, plums & grapes. Our own very freerange chickens & quails produce enough eggs for our small kitchen. Our fresh fish comes directly from St Mawes in Cornwall every morning.

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If you're feeling a little bit down, a bit of kneading helps.

Mary Berry

“Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist.”

Keith Floyd

A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.

Fernand Point

Fresh Ingredients

Sourced locally with the seasons. Prepared with love.

healthy meals

Meals are designed by our chefs to be balanced & nutritional. Ask about any intolerance or allergies you may have, make staff aware.

Authentic Tastes

Our specials boards are where our chefs really get to show off with dishes from all over the world or on your doorstep.

Home Baked

We are gradually moving toward baking all of our own breads & pastries as we come out of lockdown.

Simply Roasted

SUNDAY ROASTS

On Sundays we keep it simple. “Simply roasted”, means we run some starters & desserts, but the star of the show are the traditional roast dinners.

Roasted striploin of Black Angus with Yorkshire pudding & veal gravy.
Supreme of roasted chicken with sausage & onion stuffing & chicken gravy.
Roasted loin of Wiltshire pork with crackling & Rotherfield apple sauce.
Vegan roast of nuts & parsnip gravy.
Vegetarian Toad in the hole.

All served with seasonal roasted vegetables. (Children’s portions available).

Semi-Alfresco

Dining Pods

We commissioned 3 purpose built dining pods coming out of “lockdown 1” & as the nights & cold drew in, we added lighting & then heating. After lockdown 2, these pods offer winter-proof outdoor dining space for groups from different households.

These pods are extremely popular & get booked up very quickly. They seat between 4-6 people. If you want to reserve one, then select “outside” on the Open Table form, & leave a comment in the notes section, that you’d like to book a pod. If you don’t hear from us, you can assume that you have successfully booked a pod. On Sundays there are also seats in the heated marquee for between 2 and 6 people from different households.

Today’s Menu

Plant-based food doesn’t have to be beige & boiled.

Inspired by Alain Passard we are constantly experimenting with new textures and flavour combinations. On our ticketed fixed menu events, you wont be left with the tomato risotto, whilst your friends tuck into Turkey. Flexitarian is where we are aiming. There is always good choice of plant based dishes on the menu,

Lessons & practice make perfect.

For those who are ready to rock!

We have converted our barn into a rehearsal & recording studio space. We will be offering Rock & Pop classes to kids (& some adults) who wish to be part of a music hub.

Band nights involve meeting up with your assigned bandmates once a week for 2 hours under the guidance of a professional. Lessons are available for Drums, Keyboards, Guitar & Bass as well as vocals. Whist you drop the kids off, why not have dinner with us?

our Boutique Hotel Room

The Raven Suite

Our quirkily Raven themed double en-suite room is decorated to a very high standard & is available on a nightly basis with breakfast included on the terrace or in the piano bar.

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Our Chefs

Chef Patron Gary Clarke has worked in France, Turkey, The USA & The UK under TV Chef Peter Vaughan heading up his Bistro in Devizes as well as catering for the on tour needs of Sir Cliff Richard, Alfie Bow & Michael Ball, The Jersey Boys and their crews.

Gary has won awards & notable mentions for his French inspired seafood dishes at Portsmouth Seafood Festival, Victorious Festival & The Stockholm Water festival.

We are currently seeking driven individuals for 1yr Commis Chef apprenticeships.

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