As we went to press the Paddo Arms was for sale, but the food was still going great guns. Chef Matt Kemp has been into tickle the menu, and what remains is hearty fare done well. Excellent starters of tangy crab on toast and a succulent bone marrow on salsa verde toast give way to a simple but soft and juicy chicken burger and a light and well dressed goat’s cheese and rocket salad with beetroot and hazelnuts. The front of the pub has been lightened up and the back dining area is its usual stylish,airy self. Changes are afoot, so check before going.