Our philosophy is simple: to celebrate the Sunday roast and all the trimmings in a way that can be enjoyed anywhere, not just at home or down the pub.

Featuring heavily in this celebration will always be the humble Yorkshire Pudding, infinitely better than sliced bread and invented way before. We eat, sleep and breathe the roast, cut us and we bleed gravy (although unfortunately it’s too thick to use in our cooking).

From traditional roast fodder such as beef, chicken, pork, crackling, stuffing, roast potatoes etc. to more refined modern interpretations of the classics that feature on our pub menu, our food changes with the seasons to bring you the best of British all year round.