What’s the Secret to the flavour?

the art of slow roasting

We take pride in using high-quality ingredients ensuring every Sunday roast that leaves our kitchen is as fresh and delicious as it should be. All our Sunday roast meat is slow roasted to lock in the flavour. Our tender Sirloin of Beef is sourced from prime, grass-fed British cattle and served medium-rare. The Pork belly is expertly rolled with a mix of fragrant fennel, rosemary and sea-salt for an irresistibly delicious flavour. Whilst the Thyme Roasted Chicken, sourced from Red Tractor-accredited farms is roasted whole to preserve its natural falvours.

The Accompaniments

It’s not just the meat, but the accompaniments on the plate that make a good roast great. Crispy and golden potatoes roasted in duck fat with garlic and thyme. Fluffy Yorkshire puddings made with free-range eggs, risen to perfection. Deliciously rich gravy drizzled over the top. Honey and mustard glazed chipolatas for something extra. And an indulgent side of cauliflower cheese made with English, Dijon and wholegrain mustard.

More than just a meal, a Sunday roast is a tradition. Bringing people together over beautifully cooked food.

It’s all in the preparation. The product, the process, the skill and the quality!