The Camberwell Arms for Service Works

What does it mean to be a pub in 2026, do you have to make certain adaptations to fit modern diners and expectations?

Ultimately, I think pubs should be friendly and relaxed places to spend time. Pubs are an important and very recognisable part of our culture - and, as such, they should be inclusive and accessible to everyone. That goes for your classic old school boozers, to more fancy pubs that focus on food and wine, as well as pints. We are probably considered more the latter, but we keep it relatively simple and have this idea of openness and conviviality at the forefront of everything we do.

The Camberwell Arms feels like a real South London institution, what makes South London and its pubs so special?

Good question. Some say that it's partly due to us having less tube stops, which means there is not so much sense of it being mega busy or a thoroughfare. Less passing trade isn't something anyone would want when running a pub, but I'd say in some ways, being thought of as slightly 'remote' does preserve an area's sense of self and what makes it feel 'local'.  

Like all the best parts of London, there's a lot of diversity in every sense of the word - it's a fun part of the world and there's a huge range of places to experience and take inspiration from, in terms of food and culture. South London has some of the best pubs in the city, - Bermondsey and Rotherhithe alone are home to several, and further out The Blythe Hill Tavern and Skehans deserve honourable mention.

The menu at Camberwell Arms definitely leans towards hearty and nourishing, with big plates like Hereford Onglet, chips & béarnaise or Saddleback Sausage, Braised Courgettes and Confit Garlic Yoghurt - was this an intentional decision?

We are indeed known for hearty, big plates, often designed for sharing. This is a big part of the offering and intention behind the menu. We feature dishes like this because we love the feeling of togetherness you can achieve at the table by dining in this way.

The menus are quite varied and there are flourishes of cooking with a lighter touch throughout. We always source the best produce that we can find, and we want to represent that quality through deft and thoughtful cooking. Our approach is to be informal yet informed, and this applies in the kitchen as well as our service on the floor.

What are your favourite dishes on the menu and why?

This is actually a hard one as we change the menu very regularly; however, there are some show stoppers that I'd always order if they are on. Pork Fat on Toast is as close to a signature as you'll get here. Pork fat minced, whipped and set, spiked with Scotch Bonnet Chillies and spread onto a slice of toasted focaccia (that we make each morning using the finest stonemilled organic flour known to humankind). Roasted, and lightly pickled red peppers are draped on top. providing a sweet counterbalance to the heat of the chillies and fat. Pork and peppers is just a favourite combo of ours.

Staying with Pork... we source ours via the esteemed Farmer Tom Jones butchers in Bermondsey.  At the moment, we are serving really big pork chops with pickled rhubarb - I find that they are best when there is a healthy amount of fat on the exterior, which is full of flavour and almost reaches crackling levels of crispiness when finished. I just love what you can achieve when cooking good pork on a barbecue.. and we are never short of stunning wines that pair well with these outstanding chops.

How do you want people to feel when they come to The Camberwell Arms? 

We like the idea of there being something for everyone here, from people simply looking for a place to enjoy an impromptu pint and some down time, to those swinging by for full, long and luxurious lunches, perhaps delving into our lengthy and illustrious wine list. The Camberwell Arms can serve as a zone of tranquility, or a place to cut loose and party - depending on your disposition.

The fact that Camberwell might be thought of as off the beaten track means we can't take footfall for granted. People may have had to commit to a bit more of a journey in getting here, and we want them to feel rewarded for the effort in terms of what they find when they arrive.  

We have loved seeing guests joining us to celebrate birthdays, engagements, weddings, births of children and everything in between over the years. It's an honour to be part of the fabric of the area and the lives of the people that come here.

What makes a great pub?

 You have to have good beer. There are too many pubs in the UK locked in to very boring selections of overpriced factory lager. This is down to pub costs, and the lack of free of tie leases, so it means that wherever you go in the land you see the same dreary selection on tap. It's no secret that I don't mind a pint of Stella (straight glass please) but it's much more fun turning up somewhere and seeing that they have great beer made locally, or even something exciting from Europe available (not boring lager made in the UK masquerading as Spanish for instance).

Other than that, a pub should be comfortable. It's a place for kicking back and living your life alone or in good company.