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M A I N S

OUT OF TOW N THE CATHERINE WHEEL

This 17th-century pub knows what’s up when it comes to a Sunday roast. All the meats get their own accompaniments: Yorkies for beef, cracking for pork, onion sauce for lamb and stuffing for chicken. There’s a nut roast too, if you’re not feeling a joint. thecatherinewheel.co.uk

THE RESTAURANT AT CENTURION

These guys in Midsomer Norton know that Sunday lunch is a time for going all out – so they use strip loin cuts of beef for their roasts, which come from local family butcher Paul Loader. When it comes to veg there are six different types on offer, plus cauliflower cheese. centurionhotel.co.uk

THE LONGS ARMS Can we interest you in foot-long crackling sticks? Find them at this celebrated South Wraxall pub, along with roasted joints of meat from its ethical, tracable and Fairtrade supplier Aubrey Allen – think dry aged sirloin of beef and St Margaret’s Farm free-range pork. thelongsarms.com

PEAR TREE INN

Whether you go for the beef, lamb or bird (which all come from a local butcher), or the organic pork from Downland Farm, you’ll get meat-specific gravy, cooked up in-house using homemade stock. The roasties are made with beef fat and butter too (phwaor), and much of the greenery is home grown. peartreewhitley.co.uk

THE PONY AND TRAP

Chef-owner of this Michelin-starred pub, Josh Eggleton, is the first to tell you that “meat isn’t the star of the show on a great roast, it’s all about the veg,” which is why you can expect top-drawer trimmings. Think cauliflower cheese, glazed carrots, roasted beetroot and fresh greens. The roast sirloin, which is served rare, certainly won’t go unnoticed, though... theponyandtrap.co.uk

THE REDAN INN

This lovely village watering hole is serious about its food, meaning you can get crackin’ restaurant-standard grub with a local pub atmosphere. Choose from the likes of dry-aged beef, leg of lamb, and pork shoulder (with crackling, natch). The veg is about as fresh as it gets too, having been grown in the pub’s garden. theredaninn.co.uk

YURT LUSH

The gravy that crowns these Sunday roasts are three days in the making – and you’ll find plenty of it over your generous portion of ethically sourced beef and big, crisp Yorkshire pud. Pork is also on offer, as is dessert for just £2 extra! There’s a bargain if ever we saw one. eatdrinkbristolfashion.co.uk

The Pear Tree’s cosy and rustic interior makes a top setting for chilling out on a Sunday with a roast lunch

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THE SWAN Every meat at this Swineford pub comes paired up with its own special platefellow; chicken supreme with a walnut and herb stuffing; belly of pork with crackling and apple purée; topside of beef with Yorkshire pudding; and leg of lamb with salsa verde. bathales.com

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