The Burleigh Arms
This pub in Cambridge was established in the 1820s as the brewery tap for the Warwick-based Star Brewery, which no longer exists. Under the vision of owner, Tom Arnold, the aim of The Burleigh Arms, is to bring something special to the local pub and dining scene. The menu features a blend of modern British cuisine with creative influences from head chef Kareem Roberts. He brings a distinctive blend of his West Indian heritage and modern British cooking to the kitchen. Having lived in Cambridge for 15 years, Kareem’s innovative approach has garnered acclaim, including appearances on BBC’s Great British Menu. The priority is to use fresh, locally-sourced ingredients, which help to showcase dishes such as slow roasted pork belly, roasted celeriac, baked onion with laska; confit rabbit leg, haggis bonbon, pickles with cauliflower and saffron puree and aubergine pave, tomato emulsion, roasted shallots and chickpea vinaigrette. Tom, a skilled mixologist, has crafted the themed ‘Fellowship of Flavour’ menu to offer drinkers something new and exciting.
Pearl is the En Primeur Club membership app — saves, bookings, and concierge access live there. Same editors, same standards.
- Address
- The Burleigh Arms, Newmarket Road, Cambridge CB5 8EG
- Website
- burleigharmscambridge.co.uk
Saves & bookings on Pearl
This pub in Cambridge was established in the 1820s as the brewery tap for the Warwick-based Star Brewery, which no longer exists. Under the vision of owner, Tom Arnold, the aim of The Burleigh Arms, is to bring something special to the local pub and dining scene. The menu features a blend of modern British cuisine with creative influences from head chef Kareem Roberts. He brings a distinctive blend of his West Indian heritage and modern British cooking to the kitchen.
Having lived in Cambridge for 15 years, Kareem’s innovative approach has garnered acclaim, including appearances on BBC’s Great British Menu. The priority is to use fresh, locally-sourced ingredients, which help to showcase dishes such as slow roasted pork belly, roasted celeriac, baked onion with laska; confit rabbit leg, haggis bonbon, pickles with cauliflower and saffron puree and aubergine pave, tomato emulsion, roasted shallots and chickpea vinaigrette. Tom, a skilled mixologist, has crafted the themed ‘Fellowship of Flavour’ menu to offer drinkers something new and exciting.
Recognition history
Dated appearances from independent guides and award organizations, with the underlying list record or original source where available.
Top 50 Gastropubs 2026 Estrella Damm Top 100 Gastropubs #93
Top 50 Gastropubs
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