A Sunday roast is truly a British classic, so much so that the French call us the Roast Beefs; I believe that nobody makes a roast as good as we do. Tender meat, crispy yet fluffy roast potatoes, seasonal vegetables, yorky puddings (I have these with all roasts regardless of the meat) and a beautiful rich gravy made from the pan juices. It is a great meal to sit around the table with the family for everyone to enjoy.

The secret of getting great roast potatoes is duck or goose fat, this really makes the difference between a good roastie and an amazing roastie. For fantastic roast potatoes use maris pipers, wash and peel the potato and cut into large roast shapes I usually half or quarter if really big. Place the potatoes into a pan with salted cold water, bring up to the boil and cook for 10 minutes until the outsides start to break away. Meanwhile pre-heat a roasting tray in the oven at approx 200oC with plenty of duck or goose fat. Drain the potatoes in a colander and give them a good shake to rough up the outer edges (this makes the crispy bits). Carefully remove the roasting tray out of the oven and place the potatoes into the hot fat, season and baste with the fat; roast until golden brown 20-30 minutes. Baste with the fat every 10 minutes. Enjoy!

Perhaps like me you love a traditional roast dinner; Sundays are for you, we love a Sunday roast here at The Dial, why not join us, we offer two different roasts each week alongside our fixed price lunch menu. We always offer roast beef with the trimmings, all main courses on the fixed menu are served with roasties and seasonal vegetables

Lunch is served from 12.00-17.00 every Sunday we look forward to seeing you soon!