Sunday roast at Essa
The meal consists of roast meat, roast potatoes, Yorkshire pudding and gravy. There are different varieties, such as horseradish sauce, English mustard, apple sauce, mint sauce or currant sauce.
A wide variety of vegetables can also be served as part of the meal, such as broccoli, Brussels sprouts, regular cabbage, carrots, cauliflower, parsnips or peas. The vegetables can be boiled, steamed or fried together with the meat and potatoes.
The traditional version of the meal has been traced back to medieval England. After attending church services on Sundays, the villagers would gather around large communal ovens to roast the meat from the week’s hunt. Young boys were given the job of turning the meat on a skewer, thus ensuring that it was cooked evenly.
The industrial revolution of the 19th century ushered in a new era for the Sunday roast. The introduction of closed ovens transformed the once communal activity into a more intimate family activity, although still reserved for Sundays after the service.
Sunday Roast at Essa:
See you on a Sunday soon?
You can book our private upper floor for up to 20 people