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Forbes
3 days ago
- Entertainment
- Forbes
10 Of London's Best Restaurants For Sunday Roasts
Sunday Roast at The Engineer The Engineer If you're visiting London, don't miss one of the UK's favorite traditions: the Sunday roast. The capital offers some of the best spots to experience tenderly roasted meat, golden crispy potatoes, seasonal vegetables and of course, fluffy Yorkshire puddings. From casual pubs to fancier establishments, here are some of the top places in London to enjoy a proper Sunday roast. The Engineer, Primrose Hill, London The Engineer After a recent major refurbishment, Primrose Hill's favorite neighborhood pub, The Engineer is back, welcoming locals and visitors with an awesome Sunday roast offering. The pub dates back to the 1800s and is named after famous former area resident, the bridge and railway engineer, Isambard Kingdom Brunel. You can enjoy your roast in the walled garden or upstairs in the pretty top floor dining room. On Sundays, a 16oz Chateaubriand for sharing is served with Yorkshire pudding, thyme-roasted potatoes, buttered savoy cabbage, roasted root vegetables and rich gravy. Other roasts include aged sirloin of beef, British half roast chicken and a walnut roast, all with full trimmings. If you think you'll have room for starters, the Handmade Scotch Egg, Devon Crab on Toasted Brioche and Burrata with Isle of Wight tomatoes are all excellent choices. Origin City's Sunday excellent lunch menu follows the restaurant's pasture to plate, nose to tail ethos, with all of the meat coming from the family's 600 acre farm in Argyll, Scotland, including traditional heritage breed meats such as Black Angus and Tamworth Pork. Three organic meats are on offer for Sunday roast: slow roasted Black Angus, with creamed horseradish; succulent Tamworth Pork with bramley apple sauce and Texel Lamb with a classic mint sauce. Sides include fluffy Yorkshire puddings, crispy beef dripping potatoes, sweet glazed heritage carrots, Brussel sprouts, creamy cauliflower cheese and lashings of rich gravy. Sunday Roast at CUT 45 Park Lane 45 Park Lane Served in elegant art deco surroundings of 45 Park Lane hotel, CUT, Wolfgang Puck's only London restaurant, serves a stellar Sunday lunch, including a satisfying traditional roast. Executive Chef Elliott Grover's starters are not to be missed either from seared Orkney Scallops to Dorset Crab and the Lobster 'Louis' cocktail. The Sunday roast offers a choice of roasted grass-fed English Beef Sirloin, 22-day Beef Wellington or Vegetarian Wellington. Each dish is served with roast potatoes, tenderstem broccoli, honey roasted carrots and parsnips, cauliflower cheese, confit shallot, and incredible Wagyu dripping Yorkshire pudding and gravy. The Guinea Grill The Guinea Grill The historic Guinea Grill has had an Inn on this site since 1423 and the current restaurant opened in 1952. Since then it has served dry-aged, grass-fed British beef from an open grill. The Sunday roast features: a choice of roast fore rib of grass fed dry aged beef; slow-cooked pork belly with crackling; grilled sirloin joint or, for vegetarians, sweet potato, wild mushroom and roquefort gratin. Sides include crispy-on-the-outside-fluffy-on-the inside duck fat roasties, double-egg Yorkshires and plenty of gravy. at The Yard, Westminster Ekstedt at the Yard Ekstedt The Swedish-inspired Sunday roast at Ekstedt at The Yard offers a bold Nordic take on the British classic, with every dish on the roast menu cooked over open flames. The menu features succulent beef joints and tender game meats, accompanied by perfectly roasted root vegetables. Mains can be shared or guests can opt for two or three courses, all of which come with complimentary sides. Twenty Two, Mayfair The Twenty Two Sunday roast Jack Mather The Twenty Two, led by Chef Alan Christie (formerly of Arbutus), has a delicious Sunday roast that includes: roast Cornish red chicken; Mount Grace Farm lamb and Aberdeen sirloin beef, all served with classic trimmings. Other standout dishes include Dover Sole Meunière, Asparagus and Pea Risotto, and Seared Tuna with miso and chilli. Located in a stylish Mayfair hotel opened in 2022, the interiors in shades of blue, are so beautiful. The drinks offering includes an excellent wine list, creative cocktails, and a Bloody Mary trolley with house-made spiced tomato juice and bold garnishes like crispy bacon. 7.Bébé Bob, Soho Bebe Bob, Soho, London Paul Winch-Furness Bébé Bob, the Soho restaurant renowned for its luxurious take on rotisserie chicken offers a French chicken twist on the classic British Sunday Roast. Chicken lovers will rejoice when tasting the roast chicken, rare breed from Vendée or a whole roast chicken, finest corn-fed naked neck chicken from Caen, Normandy. Both dishes are served with chicken dripping Yorkshire puddings, chicken fat roast potatoes and honey roasted carrots and parsnips. Wigmore, Upper Regent Street Sunday Roast at The Wigmore The Wigmore The Wigmore, a stylish pub in the Langham Hotel, serves a traditional Sunday Roast, styled on the classics with a contemporary edge. The menu includes a half-roasted lemon and thyme Baby Chicken, 32 day aged Northumbrian Beef Rump and Three Root vegetable and chestnut Wellington. Served alongside are Bloody Mary Salt duck fat roasties, organic carrots, tenderstem broccoli, buttered Savoy cabbage, traditional gravy and for the extra wow factor, The Wigmore triple cheese roasted cauliflower. Brush East London Grand Café, Hoxton The Brush's new Sunday Roast menu has four delicious options: Roast striploin of beef with thyme gravy; Half roast corn-fed chicken; Mushroom Wellington, paired with a rich roast onion gravy and a Whole grilled seabass (to share) glazed with burnt butter and capers. Eavh roast comes with Yorkshire pudding, crispy roast potatoes, cauliflower cheese and roast carrots. There's also a Bloody Mary menu featuring a classic Bloody Mary; smoky Bloody Maria with Ojo De Dios Mezcal; Hoxton Bloody Mix with a smoked salt rim; or London's Mary with Plymouth Gin. Alma Pub, Wandsworth The Alma Pub in southwest London has an incredible roast lineup including: the Thors Hammer 48-hour slow braised bone in shin of beef; Whole Suffolk Free Range Chicke; Whole Highland Venison Shoulder; and Cote de Boeuf 45 day aged Aberdeen Angus. All roasts are served with all the trimmings, from duck fat roast potatoes and maple glazed carrots to charred tenderstem broccoli, shallot puree and double egg Yorkshire puddings
Agriland
15-05-2025
- Business
- Agriland
Greencore reports ‘strong' H1 results as deal agreed for Bakkavor
Convenience food manufacturer, Greencore has reported a 50% increase in group operating profit to £38.1 million in the six months to March 28. The group has also today (Thursday, May 15) confirmed the terms for a recommended acquisition of food maker Bakkavor have been agreed in a deal worth around £1.2 billion. Greencore, which has its headquarters in Dublin, said that half year (H1) revenue increased by 6.5% to £922 million. This was driven by net new business wins impact of 2.9%, underlying volume and mix of 1% and the positive impact of inflation recovery and price of 2.6%. Profit before tax was £26.7 million in H1 25, up 81.6% compared to £14.7 million in the same period a year previously. Greencore Revenue in 'Food to Go' categories totalled £611.4 million and accounted for approximately 66% of reported revenue. This represented an increase of 5.6% in 'Food to Go' revenue compared to H1 24. The group's 'Other Convenience' categories comprise activities in the chilled ready meals, chilled soups and sauces, chilled quiche, ambient sauces and pickles, and frozen Yorkshire Puddings. Reported revenue across these categories increased by 8.1% to £310.6 million in H1 25. Greencore said there was a continued focus on product innovation in the period, with 270 new products launched. Dalton Philips, Greencore chief executive Commenting on the financial results, Dalton Philips, Greencore chief executive officer, said that the company made excellent progress in the first half of the financial year. 'By continuing to strengthen our core business, we've accelerated our financial performance – enhancing returns, improving margins and driving growth ahead of the market. We have built strong momentum and remain committed to continued delivery. 'Our strong first half performance was enabled by continued growth with customers, innovative new products and disciplined cost management, including through operational excellence and automation,' he said. 'While we are mindful of a challenging market environment, and with our seasonally stronger second half still ahead of us, we now expect adjusted operating profit for FY25 to be ahead of previous guidance, in the range of £114-117 million,' Philips added. Bakkavor Greencore said that the deal with Bakkavor would create a leading UK convenience food business with a combined revenue of around £4 billion and having approximately 30,500 employees. The boards of Greencore and Bakkavor believe that a combination will 'drive significant benefits for customers and colleagues of both companies and will make a significant continuing contribution to the UK economy'. Dalton Philips said that 'the combination of Greencore and Bakkavor is an unrivalled opportunity to create a true UK national food champion with an even greater breadth of category range and deeper customer relationships'. 'We are bringing together two experienced teams and our complementary portfolios will drive benefits for customers and consumers across the UK. 'The combined group will be able to invest more in innovation and product development ensuring we can provide the consumer with greater food choices at more points in the day, bringing together Greencore's 'food for now' expertise with Bakkavor's 'food for later' portfolio,' the Greencore chief executive added. Mike Edwards, chief executive officer of Bakkavor, said that 'combining with Greencore would bring together two businesses with the best people in the industry allowing us to take a 'best of both approach' to drive performance on every level'. 'The combined business will create more opportunities for colleagues, allow us to do an even better job for customers, and be even more resilient. 'I am confident that the relentless focus that both businesses have on quality, service and innovation, and on striving to be a great place to work, will remain at the heart of the bigger business,' he said.
Wales Online
28-04-2025
- Entertainment
- Wales Online
Tom Kerridge brands Jordan North a 'wrong'un' after controversial food confession
Tom Kerridge brands Jordan North a 'wrong'un' after controversial food confession Great British Menu star Tom Kerridge was left horrified by a culinary admission of Jordan's that emerged during a recent episode of the Proper Tasty podcast with Chris Stark Tom was left flabbergasted by Jordan's culinary admission (Image:for Montblanc ) Celebrity chef Tom Kerridge was left aghast upon learning of Jordan North's peculiar condiment preferences on a recent episode of the Proper Tasty podcast. The Great British Menu star was joined by co-host Chris Stark and Capital Breakfast presenter Jordan, who left Tom flabbergasted with a culinary admission. Jordan, the 35-year-old radio presenter, made the shocking revelation that he liked to pair a beloved British sauce with what Tom considered to be all the wrong meats. As part of the conversation, Tom pressed Jordan to identify the sauce typically associated with lamb. Chris chimed in to remind everyone of a previous controversy sparked by the podcast, which led to a stir on social media platforms. Tom was joined by co-host Chris Stark and Capital Breakfast presenter Jordan (Image: ITV ) Chris reminisced: "This is so easy. On a podcast not too long ago, you claimed that Yorkshire Puddings can only go with beef, and it popped off on the socials." Article continues below Jordan then gave them the correct answer, mint sauce, to which Tom replied: "If you're going to tell me you're gonna do mint sauce with chicken, mate, you are a wrong'un." Chris, interjecting, mentioned he uses mint sauce with "anything", and Jordan confessed his penchant for adding it to various roast dinners, much to Tom's consternation. Jordan said: "I do as well. Any roast dinner because with peas and a bit of gravy, I..." Tom couldn't conceal his bewilderment and interrupted: "You can't put mint sauce with a chicken; what's wrong with you?". To add to the controversy, Jordan also mentioned that he enjoys it with beef, and sometimes, his mum even adds the sauce directly into the gravy before serving. Tom asked Jordan to name the sauce traditionally served with lamb (Image: Jed Cullen/) In related culinary news, Michelin-starred chef Tom recently shared his expertise on making triple-cooked chips at home, a dish for which he's become well-known. On Instagram, he emphasised the importance of choosing the right type of potato. Tom explained: "It's very, very difficult for triple-cooked chips because what you're trying to do is trying to find the ones with the right starch and sugar content." He went on to describe how the choice of potato impacts the final result, noting that summer potatoes are not ideal due to their high sugar levels, which causes them to brown more quickly. Tom advised against using supermarket baking potatoes because of their moisture content. He suggested: "So you want, kind of like, from a farmer's market or a fresh potato you want a white one, not a red one. Article continues below "Red ones are normally too floury. And maybe something like a Yukon Gold is very good. I mean, if Maris Pipers aren't available, you want to try and find yourself a white potato that's fairly, like from a farmer's market, it's dirty, like a proper spud."
