One of England’s most popular culinary traditions, the English Sunday Roast is a weekend ritual for many British people. A meal that dates back centuries, the Sunday Roast is a both a comforting and socially focused meal that combines good food with quality family time. The English Grill at The Rubens at the Palace is known for proudly celebrating the finest English cuisine and its Sunday Roast menu showcases the history of the dish whilst also offering a few more modern, gourmet options. Here, we take a look at the history of the Sunday Roast and what guests visiting The English Grill for Sunday lunch can expect.
The history of the Sunday Roast can be traced backed over 500 years. Dating back as far as the 15th century, the Sunday Roast is believed to have its origins in the customs of the royal guard, the Yeoman Warders, who would eat beef every Sunday after church. This soon became a countrywide affair, as English citizens made the Sunday Roast into a social activity that involved families gathering for the biggest meal of the week after church service on Sundays. Established religious traditions, such as fasting before church and not eating meat on Fridays, made the Sunday Roast something for everyone to look forward to, when a family could enjoy a hearty meal with all the trimmings.
Traditionally, a Sunday Roast is made up of three key elements: meat, vegetables and accompaniments. Yorkshire puddings, gravy and various English sauces all became fast favourites, with each family having their own ingredients and accompaniments to make the meal a special and personalised affair. At The English Grill, the Sunday Lunch menu is inspired by the history of the Sunday Roast, serving up Aubrey Allen’s mouth-watering roast rib of beef with Yorkshire puddings, roast potatoes, seasonal vegetables and a red wine jus.
Join us every Sunday for a delicious roast with all the trimmings from 12:30 pm – 2:30 pm at The English Grill at The Rubens at the Palace.
Image Credits: All images courtesy of Red Carnation Hotels.