M A I N S
The Bank Tavern (Bristol)
These roast dinners are the talk of Bristol carnivores – many of whom book months in advance to secure them. What makes ’em so special? We think it’s the generous portions, carefully sourced Bristolian ingredients and great British pub vibes that come on the side as standard. Get an ale in and grab a fork – you’re in for a treat. banktavern.com
Bar 44 (Bristol)
As you’d expect from this tapas joint, its roasts have a distinctly Spanish edge, with the likes of truffled manchego cauliflower cheese, Ibérico jamón fat roast potatoes (oh, hello) and giant chorizo Yorkshire puds accompanying the 35-day dryaged sirloin of Hereford beef and overnight sidra roast pork. In keeping with the Med feels, they’re served sharing-style on platters. Go all out and get a bottle of Spanish red in, an’ all. bar44.co.uk
Bath Spa Hotel (Bath)
Check out this board of roast meats at Broken Dock
Don’t worry about feeling too stuffed after a hefty roast here – it has plenty of acres of grounds to walk it off in. The beef is served nicely pink – something chef Jon Machin has perfected. “Ensuring your beef is at room temperature before cooking is essential; doing so means that the meat cooks evenly, allowing you to get a beautifully tender and rare finish,” he says. bathspahotel.co.uk
Birch (Bristol)
Beef dripping roasties are reason enough to choose this great little bistro for lunch on Sunday – and that’s never mind the crimson-coloured, 28-day aged local Ashdale beef or free top-ups of veggies. Head chef Lee Bloomfield likes to add a large pinch of mustard powder to his Yorkshire pudding mix: “it helps balance the sweet flavours of the vegetables,” he says. We’ll certainly be giving that a go. birchbristol.co
Bar 44 serves roasts with a Spanish twist
Broken Dock (Bristol) Broken Dock’s Sunday lunches come sharing size, but please keep roastie-focused squabbles to a minimum. Lamb, pork, beef and stuffed cauli are the centrepieces to choose from, and they come with seasonal sides like roast parsnips, which we got head chef Phil Doel to share his recipe for. “Leave the skins and wood in and roast them in the oven, then pan fry with honey and mustard. The skin holds the flavour and pan-frying makes sure they are evenly coated in the gooey honey glaze.” brokendock.co.uk
The Canteen (Bristol)
Sure, there are meaty offerings on Sundays here, but the vegan roasts at this StoCro mainstay deserve a special shout out; chef Will Roth (shortlisted for Best Chef at the 2019 Crumbs Awards) is all about inventive vegan dishes. Fancy mixing things up with your own roast at home? “Take a look beyond the 57 CRUMBSMAG.COM
normal parts of veg,” says Will. “You’ll find new flavours in bits you’d usually throw away, like broccoli stems. So delicious!” canteenbristol.co.uk
The Cauldron Restaurant (Bristol)
Famous among Bristolians for its solid-fuelled kitchen, this place’s Sunday meats are all smoke-roasted over locally felled beech logs and the gravy is brewed over four days in a 60-litre cast-iron cauldron. Want a roasting tip from chefowner Henry Eldon? You got it. “Instead of steaming or boiling your vegetables, roast them with some whole spices like cumin, fennel or caraway seeds. Use a high heat and the Maillard effect will brown them, giving a sweetness you simply won’t achieve using water.” thecauldron.restaurant
Castle Farm (Bath)
At this gorgeous restaurant in a converted tractor shed, roasts are built to share, with