New Italian restaurant offering ‘authentic experience’ opens in Nottinghamshire

A new Italian bar and restaurant has opened in Nottinghamshire and promises diners an ‘authentic experience’. The Carpenters Arms in Broughton Road, Walesby, also offers a tasty cocktail menu and is the realization of a long held dream for its owners.

It is the new creation of experienced chefs John Boddice, Christian Colarieti and Louise Boddice. Christian, who was born in Rome before moving to Doncaster, has worked with John in the industry for over 20 years. Both chefs bring a wealth of experience to the table.

John and Louise originally worked in the halls of the Curious Manor. They have developed the cocktail menus that have made the place famous. Christain also spent six years as head chef at the Malt Cross pub on St James’ Street in Nottingham.

However, they quickly realized they wanted to go out on their own to create something really tasty, yet traditional. John and Christian spent five years looking for the perfect location before they found the Carpenter’s Arms.



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The Carpenters Arms Italian Kitchen offers authentic Italian cuisine

They also felt that the food industry in the UK had focused on tasteless foods like burgers or pies. They decided to pare down the menu to offer simple, traditional cuisine using fresh, quality ingredients sourced as locally as their own garden.

John said: “We had been looking for our own place for about five years before Covid happened. We had been in the industry for decades and we were tired of watering down what we wanted to do. Everyone was adding pies and burgers on their menu which is not what we wanted.

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He added: “We wanted to do good traditional food with quality ingredients. A lot of people want to be a big business or a brand, but we want to be a country pub that looks after people.”

With chef Christian originally from Rome and his family still in Italy, the kitchen was an obvious choice for the team. Their appetizing menu includes meat, fresh pasta and homemade bread.

“Christian was born in Rome and we have worked with his family for over 20 years. We go to Rome quite often to see our extended family. We love Italian food which is all about getting the best quality ingredients and doing like the least possible for a fresh carrot to look and taste as it should.”

He added: “Modern cuisine is not for us because we are traditional chefs who do everything we can to maximize flavor, but we don’t worry about toppings.”



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Italian cuisine from the arms of carpenters

The team bakes its own bread, pasta and cures some of its own meat. Their vegetables are grown in their own garden with all food made from scratch. They have big plans for the menu but at the moment it is limited to keep the food as fresh as possible and the chefs able to keep up with demand.

John said: “We’ve limited our menu at the moment because it’s just me and Chris at the moment. Our kitchen isn’t fully functioning yet because we had some issues set up. We’ve limited everything to keep it nice and fresh and while we cook on two electric stoves. Keeping a small menu allows us to change it frequently so we can put in seasonal ingredients.”

Everything on the menu has a story or a memory for the chefs. They carefully selected dishes that reminded them of Italy, incorporated Italian cooking methods, and imported the finest Italian ingredients when needed. They focused on the kind of food they found in smaller, more local places in Italy that brought out the best flavors.

“We have Spaghetti Aglio E Olio on the menu which uses very good olive oils, chilli and garlic. We import a particular spaghetti from Italy because we wanted to use a brand that we cannot get in the Kingdom -Uni.We use the best garlic and special chilli.It was a dish we ate every day for lunch when we lived in Italy.

He added: “We have a dish of smoked cod with pea and mint risotto that was on the menu of a restaurant I worked at in Hull until it closed.”

“We want to take care of what we do and not just knock stuff down. We’re not here to make money because this is a long-term project where we can make it as welcoming to people as possible. people. Every place makes burgers, pies or gammon that have no emotion. We want to do something different and be honest with our food and our customers.

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