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roasted rump, pulled shoulder of pork with black pudding and apple sauce, and roasted leg of Mendip lamb with salsa verde. Everything at this riverside pub is, of course, homemade by the kitchen team, who are led by celebrated chef, Toby Gritten. Love a Yorkie? Whack an extra on for a quid, why don’t you?

THE PUNCH BOWL This newly relaunched spot knows what its punters want, serving its huge Yorkies with all roasts (’cause why should beef get all the fun?). Both the dry-aged Hereford beef and slow-roasted pork belly (from the ethically minded Powells of Olveston) also come with duck fat roast potatoes (the cashew and almond nut roast gets veggie versions, obvs), and fresh, seasonal veg. Top all that with red wine jus, and you have yourself a happy Sunday afternoon, no?

THE RUMMER The chefs here are all about dressing up their meat to the max: the topside of Hereford beef is served with beetroot purée, the Wiltshire pork with apple and saffron purée, and rolled leg of lamb with mint and pea purée. If you often feel a bit hazy on a Sunday, try the Bloody Mary: they sous vide the tomatoes with herbs, spices and seasoning overnight to make their base for this cure-all cocktail.

THE VICTORIA PARK These guys are serious about their gravy, which is made from scratch in the kitchen each week. It’s the all-important finishing touch to the popular Sunday roasts at this familyfriendly venue, which include overnight-roast topside of beef with horseradish and dill cream; free-range chicken breast with celeriac bread sauce; 18-hour cider-braised pork belly with apple and cider sauce; and lentil, nut and vegetable cake with hazelnut pesto. All the above come with roast potatoes, Yorkshire pudding, herby greens, and carrot purée. Total yum.

The Swan’s roasts (above) are impressive constructions, while the newlook Punchbowl (right) has new roasts on the go

THE WELLINGTON The beef joints that are used for these roasts are dry-aged for 28 days by Ruby & White Butchers – who supply the pub with a lot of its meat – making for a deeply flavoured, succulent result. And the potatoes are pretty banging too; cooked in real beef dripping, they’ve become deputy manager Ike’s favourite – even over her Grandma’s. (Best keep that info to ourselves...)


Calling all students! There’s a free Bloody Mary with any roast for those with a valid NUS card at this Henleaze pub. (Thought that might get your attention.) Sunday lunches come in the form of half a thyme-roasted chicken, beef rump with horseradish, or pork with apple sauce, and they’re all topped off with plenty of veg, crisp roasties and rich gravy.



Crumbs Bath & Bristol - Issue 68  
Crumbs Bath & Bristol - Issue 68