Is there a more personal preference meal than Sunday Roast?
One thing most can agree on is roast potatoes, who doesn’t love a crispy roasted spud replete with a fluffy interior? Mashed potato is a strange option if you ask me but, strangely, eats well
Roast beef is the default however for some Lamb or Chicken tickles the tastebuds, and there is also the controversial Pork belly that comes with crackling that can range from the crunchy to the chewy.
Vegetables can be a minefield, cabbage, and if so what type of cabbage. Carrots, how do you like yours? orange wheels or orange strips. Broccoli and cauliflower can split the room, so similar but more cousins than siblings.
Swede mashed, and Parsnips roasted can result in noses being turned up and the question of peas, beans (runner or Green), Sugar snap and sprouts is a controversial one and is hard to call. And what about stuffing? Packet or homemade, sage & onion or sausage meat.
Gravy, ah gravy, this can be a deal breaker. I think we’ve gone beyond Bisto and many a TV chef has published a guide to making your own delicious sauce.
Condiments. Now condiments are possibly the most problematic choice when setting the table. Mustard, French, English or German? Mint sauce, Apple sauce, Bread sauce, Cranberry sauce, the choices are endless but surely Tomato Ketchup is a bridge too far.
Oh, I nearly forgot about Yorkshire Puddings, these are generally Aunt Bessie sized light and fluffy or the size of Devil’s Tower in Wyoming as featured in Steven Spielberg’s Close Encounters Of The Third Kind, and crispy with a soft base.
“Would you like Red cabbage or Cauliflower cheese on the side” No, not for me thanks.
Let’s talk about plates or rather let’s talk about plate substitutes. Wooden boards, pieces of slate, terracotta slabs have all joined the party and I say “no, nay, never” Sunday roast should be served on a round plate, end of.
The context of Sunday roast, for me, is the pub, the pub and a Sunday roast go together like Marvin Gaye and Tammi Terrel, they go hand in hand like Morecambe and Wise, like Bill and Ben.
I’ll not go on about dessert as in reality there should be a strict choice of a good crumble, sticky toffee pudding and something with chocolate. Keep it simple
Last weekend I had the delightful experience of a Sunday roast at the Three Horseshoes in Bruton with the family, a country pub that could be the template for the rather posh country pub. Good service, lovely ambience and quaffable ale. This is what got me thinking about this great British tradition.
The pub on a Sunday afternoon, preferably with a roaring fire in the winter and a long walk completed beforehand, rounded off by a hearty Sunday roast is part of what has made this country great. Just add the tipple of your choice and ‘bliss’.
Bottom line is everyone has their own version of Sunday roast and a bespoke service would be the dream, but, in lieu of that a visit to your regular pub of choice or a walk on the wild side to a new recommendation is a great way to spend a Sunday
















