We hope to be relaunching our amazing Sunday Roasts from Mid November 2021

 

A Home from Home Family Sunday Lunch Experience at the Manor

Shropshire Sunday Roast Sharing Platter

Timings

12 to 2.30 pm

Served on the Terrace, Main Lawn or in the Marquee depending on the weather

The Concept

Carve your own roast joint at your table followed by a pudding

Your perfectly cooked roast will be delivered to your table on a cutting board with a beautiful selection of vegetables with plenty of gravy.

The feast will start when you carve the meat and serve it to your friends and family.

A wonderful way to have Family Sunday lunch together as it was intended to be.

Sunday Roast Menu 

A Table of six £20/head

A Table of four £22.50/head

A Table of three £24/head

A Table of two £25/head*

Please note that everyone has to have the same roast, please advise of any dietary requirements

28 day aged slow roast topside of beef

Served with sausage meat stuffing, pigs in blankets, Yorkshire puddings, duck fat roast potatoes, mashed potatoes,  traditional gravy & chefs’  selection of seasonal vegetables

Strawberry and Sherry Trifle 

Slow roast shoulder of Welsh lamb

*(not available for tables of two)

Served with sausage meat stuffing, pigs in blankets, Yorkshire puddings, duck fat roast potatoes, mashed potatoes,  traditional gravy & chefs’  selection of seasonal vegetables

Strawberry and Sherry Trifle 

Slow roast collar of pork 

Served with sausage meat stuffing, pigs in blankets, Yorkshire puddings, duck fat roast potatoes, mashed potatoes,  traditional gravy & chefs’  selection of seasonal vegetables

Strawberry and Sherry Trifle 

The ultimate Sunday Lunch – selection of sirloin, lamb and pork

(For tables of six only, £15 supplement)

Served with sausage meat stuffing, pigs in blankets, Yorkshire puddings, duck fat roast potatoes, mashed potatoes,  traditional gravy & chefs’  selection of seasonal vegetables

Strawberry and Sherry Trifle 

Vegetarian Options

Pumpkin seed nut roast with vegetarian gravy Potatoes and vegetables

 

How to carve your joint

There are a couple of things to remember with all the joints above ALWAYS rest the meat when it comes out of the oven, no matter what type of meat it is or what cut they should always have time to relax when they come out of the oven this is where the magic happens.  Our joints will already be rested by the time it is served to your table or by the time you get it home.  The fibres of the meat retract back to their natural form which allows the moisture that was pushed out to be reabsorbed by the dissolved proteins which will hold onto a lot more of the natural juices, as a bonus they don’t flood onto the cutting board as you carve.

The next thing is the carving, do not spoil all our hard work by carving the meat incorrectly. You must always carve against the natural grain (fibre) of the meat the reason behind this is that it reduces the size of the fibres that are in the slice of meat which makes it easier for you to chew, which means are a more tender roast.

Let the show begin

Buon appetito

Table Bookings:

Please call:  01939290571

Email your booking