Legendary restaurant hidden down a country lane that's always packed

The Caesar’s Arms has a dessert cabinet that would send Bruce Bogtrotter’s eyes swirling

Just seven miles outside Cardiff, tucked away among the fields and trees you’ll find a place where thousands have driven to over the past 30-odd years for a special occasion, a girls’ lunch or a family meal out.

Located between the villages of Creigiau and Llantwit Fardre, The Caesar’s Arms has played a regular role in many local people’s lives, while others a bit further afield might not even know it’s there.

Passing it on the Heol Creigiau cut-through weekly, it always piqued my interest thanks to the noticably packed the car park and also the charms of its farm shop, renowned for selling their home-smoked salmon and duck.

Notwithstanding the massive golden statue of the Roman emperor at the entrance of the restaurant, Caesar’s is a modest-looking venue with a cosy and nostalgic interior – and then there’s the chilled cabinets packed with freshly carved slabs of steak, a colourful array of fish and a dessert cabinet that would send Bruce Bogtrotter’s eyes swirling.

Above these there’s a row of busy blackboards listing what seems like endless choices. It’s a comfortingly familiar place to head to for dinner its setting is part of the appeal.

Aside from the nostalgia of its brasserie-style service, the Caesar’s Arms, run by couple Mark and Sara Sharples since 2004 (Mark’s worked there since ’92), has a long history on the spot.

Its name originates, not from an idolisation of the Roman emperor betrayed by his best friend, but from a the nearby stream – the Nant Y Cesair – which still runs behind the property.

The venue was once a smallholding but in 1861 the building changed its name from Nant Y Cessar to Ceasser Arms and became a public house.

Fast-forward 160 years and the always busy restaurant is famous for its signature dishes like their Bajan fishcakes, fresh fish and homemade terrines and pates.

Sara said: “Mark has been in the hospitality world since he was 13 years old… it’s in his DNA. He moved to Cardiff in 1980 and opened his first restaurant in 1984 the innovative and extremely popular The Armless Dragon in Cathays.

“In 1990 he joined the Le Monde group and part of their acquisition was Caesars Arms in 1992. In 2004 we both decided to take sole ownership and control of Caesars, leave the Le Monde group, and focus specialising in providing quality, local, homemade produce.”

Confessing that they’re not the best at promoting themselves on social media, Sara added that being “off the beaten track” makes them a bit of a destination venue.

“We feel passionately about providing quality, consistency and supporting all local business in both the restaurant and the farmshop,” said Sara.

“As we say it would be a very ‘boring beige world’ without us, and as many in the hospitality trade are saying especially in Wales we feel we are fighting battles we really shouldn’t be… rates, taxes, laws which make no sense. We employ 50 people which is quite incredible in the big scheme of things.”

But as well as being passionate about quality, Sara says it’s the food that brings in the regulars. She said: “We have many popular dishes, we sell vast quantities of fresh fish, our counter displays are simply the best around because we have daily deliveries and offer a wide variety to choose from.

“One of our signature dishes is Bajan fish cakes, many rival establishments have tried and failed spectacularly to copy this dish as we know the true origins of this recipe, which came from Mark’s partner in The Armless Dragon, Dave Richards, who was head chef at Sandy Lane in Barbados.

“We also make all our pates, terrines, soups and home smoked salmon, duck and venison, in our own Caesar’s Smokery) which we serve with our own made chutney/pickles.”

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What’s the secret of the Caesar’s longevity?

Sara thinks it’s their aim to provide “a unique, local taste experience” and the fact that they are honest and authentic and take pride in their work.

“Focus on quality and consistency has been a major contributing factor to our longevity,” she said.

“Our amazing chefs are an extremely hard working passionate team who take immense pride in their work.

“Another major appeal is our wonderful, welcoming professional front of house staff, many of whom have been with us for over 20 years, who look after every customer, old and new. They want to make dining with us an experience; relaxed, enjoyable and tasty!

“Many of our customers have been regulars for many many years, we do seem to have a generational appeal and hopefully offer something for all tastes and ages.

“We have been privileged to be part of many special occasions and we know we hold a special place in many customer’s memories.”

Caesar’s team also made the move to prolong those memories back in 2007 by opening the busy farm shop after requests from customers to take home some of that fresh meat and fish.

Found in the former refurbished Creigiau cricket pavilion, the farm shop is a haven for those after freshly made meals, savoury pastries, cakes, fruit and veg.

You can even grab a coffee and sit out with a view of the surrounding countryside and the teams raised beds where they grow veggies, herbs and you’ll spot a chicken or alpaca roaming their field.

Sara concluded: “There are really very few restaurants in south Wales, indeed Wales, who can boast this success for this length of time.

“We are true to our original ethos of sourcing the best quality products, we do not compromise, and 34 years are testament to this.

“We believe that in this world of ‘fancy food’ – which certainly has its place, we offer excellent honest food which tastes like it should and lets the ingredients do the talking.”