Sunday Roast at Beaverbrook
Oh the art of a perfect roast dinner!
It is no easy feat. The potatoes must be perfectly roasted, crispy on the outside, fluffy on the inside. The seasonal vegetables have a hint of crunch to them to give texture. The Yorkshire pud should be homemade in my humble opinion. Then, there is the star of the show - the meat. What will you opt for - lamb, beef, pork, chicken or do you go super extravagant, with some venison? I am a HUGE lover and devourer of the classic Sunday roast. It’s the perfect meal to accompany a good old catch up with friends. Sometimes, I even solo trip it, enjoying the warm firelit surroundings and people watching.
However you choose to dine, accompanied or otherwise, a good classic roast, especially during this time of year, is a must! I have eaten at a lot of pubs, but hands down my favourite has been at Beaverbrook.
If you are not familiar, Beaverbrook is nestled within Surrey Hills, a mere 45 minutes drive outside of london. A great spot to visit when you fancy some country living.
On a very wet and windy Sunday, I headed to the gorgeous luxury country hotel. Once owned by Lord Beaverbrook who purchased the home in 1910. A politician, a good friend of Winston Churchill and owner of the Daily Express and Sunday Express newspapers, Lord Beaverbrook hosted a great deal of people at the estate during his life.
The hotel interiors are absolutely stunning. The brief for interior designer Susie Atkinson was fairly simple, it had to be essentially British and romantic. “I knew it had to be gentle, floral and quirky, with a touch of madness.” (quoted from an interview). Discoveries from antique fairs and vintage shops are the main components that brought rooms to life. Rest in country house style four-poster beds or have fun in the stylish turret rooms, either way, become absorbed in the detailings of these fantastic rooms.
I settled down at The Garden House Restaurant and already knew what I had come for. The sumptuous plate was placed before me, with condiments such as the mustard, horse radish and gravy are served to the side. Some places pour the gravy for you and I find that odious. Sauces should be served on the side, not poured for you! I have been to some pubs that commit this sin, but thankfully, it wasn’t the case here.
Everything was perfectly cooked and although this Sunday roast comes in at a higher price than typical roasts (around £50 pp without drinks), it is worth it for the rustic servings and you can potter around the grounds afterwards, to walk off the food. Why not grab a coffee in Sir Frank’s Bar and take in the views from the gardens? A Sunday well spent if you ask me.
What makes up the perfect roast dinner?
The Meat
Beef is the typical choice, but you can opt for chicken, lamb or pork if that is preferred. Cook the meat with great care and attention, keeping it moist and tender. Please make sure the meat is left to rest before serving.
The Gravy
Next on the hierarchy has got to be the gravy. No gravy, no roast dinner. You can have a go at homemaking it, using the juices from the meat and flavouring it with wine and veggies.
The Vegetables
Roast potatoes are king. Parboil them for 10-12 minutes first then roast with butter (goose fat at Christmas) or olive oil, to give you that crispy outside and fluffy inside. Root vegetables like carrots and parsnips are worthy sides too and you can sauté some broccoli and kale too.
The Yorkshire Pud
Eggs, flour, milk - that’s all it takes to make this a quintessential English roast dinner. It’s typical to serve them as one large pud and pour some gravy into it.
The Condiments
Horseradish or mustard sauce pair perfectly with roast beef. For chicken, I’d recommend a sauce with some port infused in and applesauce always goes well with pork. Mint is the winner for lamb.
