Uncommon cuts usually flip up on the Sunday menu, so count on the likes of braised jowl of Tamworth pork with crushed turnip, roast apple and mustard, alongside the extra conventional roast sirloin of 45-day-aged Shorthorn beef with yorkshire pudding, roast potatoes, cauliflower cheese croquettes, horseradish cream, root greens, bone marrow gravy and greens. harwoodarms.com
The Guinea Grill, Mayfair W1
“Sunday lunch is a distinct eating event to every other – it’s convivial and there’s much less strain on time,” says charismatic landlord Oisín Rogers of The Guinea Grill in Mayfair’s upmarket Bruton Place. “It’s very simple to make a nasty Sunday roast. It’s not that troublesome to provide a great one however a superb one wants actual ability and an enormous quantity of thought of find out how to ship every element on time and in good situation.”
This implies “large and nicely seasoned” yorkshires served straight from the oven, potatoes seasoned with floor rosemary and thyme, and gravy created from the inventory and roasting juices of the meat. Should-order Sunday choices embrace a chateaubriand for 2 with duck-fat roast potatoes, yorkshire pudding, honey-glazed carrots, child parsnips and kale.
“We’re beneficiant with gravy, roasties and veg. We don’t cost for seconds. The place individuals order steaks from the grill we serve it family-style, sliced for the desk with all of the Sunday trimmings. For the roast beef we use the rumps of the identical sensible grass-fed, dry-aged quarters that we use for our côte de boeuf, sirloin and T-bone. We promote racks of Welsh mountain lamb and free-range Blythburgh pork.”
Extra like this
Though The Guinea Grill is finest identified for its meat, Oisín admits that “our chef Nathan’s walnut, truffle and blue cheese gratin has had us many excessive fives on Sundays”. theguinea.co.uk
The Camberwell Arms, Camberwell SE5
A previous winner of The Guardian’s 50 Greatest Sunday Lunches and the Observer Meals Month-to-month Awards, Sunday lunch at The Camberwell Arms is a celebration of family-style consuming with sharing important programs being the focus.
Every part is made in-house, together with the recent mint sauce with the spring lamb, garlic-braised potatoes, peas and spring onions, and the béarnaise accompanying the dry-aged Hereford onglet, roast potatoes and watercress.
As befits a kitchen run by a group that may hint its roots again to influential gastropubs corresponding to The Eagle in Farringdon and the Anchor & Hope in Waterloo, head chef Michael Davies at all times serves family-size sharing dishes, whether or not it’s slow-roast salt marsh lamb with dauphinoise potatoes giant sufficient for 5 individuals, or a complete spit roast herb-fed hen with roast potatoes, salad and wholegrain mayonnaise for 4. thecamberwellarms.co.uk
Blacklock, numerous areas
“Roasts virtually nearly as good as your mum’s” is the modest tagline at up to date chophouse Blacklock, the place a starter of pig’s head on toast with gravy could be adopted by 55-day-aged beef rump, Cornish leg of lamb or Center White pork loin cooked over coals with sides of swede and lardo or charred winter greens and chestnuts. All roasts are served with yorkshire puddings, duck-fat roast potatoes, a collection of seasonal greens and Blacklock gravy.
If there’s a bunch of you (eight to 10), order the ‘All In’ the place every part’s piled onto a platter for the final word Sunday banquet. Both approach, be sure to e-book nicely prematurely as reservations for Sunday lunch are inclined to refill two months beforehand. theblacklock.com
The Pig’s Head, Clapham SW4
The Pig’s Head in Clapham Previous City is the second coming of the much-loved The Pig and Butcher in Islington. Like its predecessor, it dishes up meat sourced immediately from a few of the finest farms within the UK and butchered on website.
Sustainability is the important thing driver of this 40-cover gastropub, from its décor of secondhand furnishings to utilizing 100% sustainable electrical energy and cleansing with absolutely biodegradable chemical substances. Even the each day altering seasonal menu is reflective of the pub’s ethos, from classics together with scotch eggs and playful dishes such because the crispy pig’s head, all over to mains that showcase the expertise of the kitchen.
However vegetarians needn’t fret. There are some really divine vegetarian and vegan dishes accessible, which employees are more than pleased to speak you thru whilst you get pleasure from a glass of wine or two from the double-sided wine record (one facet of which is completely devoted to British wines). thepigshead.com
Ganymede, South Kensington SW1
From the group behind South Kensington’s The Hunter’s Moon, Ganymede in Belgravia serves a menu of elevated British dishes together with rabbit and pistachio terrine, suckling pork stomach with parsnip purée, and apricot and hazelnut tart. ganymedelondon.co.uk
Try Ganymede’s recipe for white chocolate crème brûlée.
The Coach Makers Arms, Marylebone W1
Chef and cookbook author Ben Tish – previously of critically acclaimed Sicilian-Moorish influenced London restaurant Norma – now celebrates traditional British pub meals at Marylebone’s Victorian pub, The Coach Makers Arms. It’s a part of the Cubitt Home group of pubs and eating places, of which Ben is now chef director. cubitthouse.co.uk
Strive The Coach Maker Arms’ recipe for roasted cod, brown shrimp and parsley sauce.
Mondo Sando at The White Horse, Peckham SE15
Toasted sandwiches are anticipated on a pub menu however a Mondo Sando sarnie is miles away from a ploughman’s. What began as a lockdown enterprise is now a residency at Peckham’s The White Horse, and finest mates Jack Macrae and Viggo Blegvad’s supremely stuffed subs are all hit and no miss – notably the Thai-inspired larb, Truly. The vegan heavy hitter is an fragrant mixture of soy mince, curry paste, zippy lime dressing, umami-rich black bean mayo, plus crispy shallots and toasted, floor Thai rice for texture.
“Larb is principally our favorite meals at Mondo Towers – shout-out to The Heron off Edgware Street for its blow-your-head-off model. It’s the proper dish to veganise, as a result of the meat is commonly the subtlest flavour – it’s so stuffed with recent herbs, spices and chilli.” whitehorsepeckham.co.uk
Try The White Horse’s recipe for larb sandos.
Ling Ling’s at The Gun, Hackney E9
There are lots of East London boozers, however The Gun has the sting on the meals because of Ling Ling’s, which wows punters with an eclectic tackle Chinese language meals. These mushrooms are consultant of chef Jenny Phung’s heritage and recollections of holidays in Turkey: “I wished to make a vegan hummus and meat platter, so I used mushrooms and doubanjiang to make it Asian. I’ve transformed many non-mushroom-eaters with this.” thegunwellstreet.com
Strive Ling Ling’s recipe for doubanjiang mushrooms.
The Tamil Prince, Barnsbury N1
Curries and beer are just about synonymous, so newly opened The Tamil Prince – a relaxed pub from chef Prince Durairaj and Glen Leeson serving South Indian delicacies within the north London neighbourhood of Barnsbury – is the spice and hops mash-up of goals.
The menu, created by Prince, former chef at Roti King, is a mix of small and enormous plates served with sides, and the hen lollipops are a specific hit. “The lollipops have turn into a agency favorite, each with diners and hungry drinkers. Spicy, masala-style dishes have lengthy been paired with alcohol, particularly with beer. Tasty and straightforward to eat, the lollipops are the proper addition to a day pub-side.” thetamilprince.com
Try The Tamil Prince’s recipe for spicy hen lollipops.
The Princess Royal, Notting Hill W2
Pub puds often go one in all 3 ways: heavy sticky toffee pud, predictable apple crumble or barely dry chocolate brownie. Ben Tish’s herbaceous bake, recent with lemon, and lightweight because of floor almonds and cornmeal, is a comforting approach to end a meal with out feeling such as you’ve overdone it.
“It’s the lemons that make it particular,” says Ben. “Purchase the most effective you may afford, ideally ones from Amalfi or Sicily. They provide pure Mediterranean flavour and aroma.” cubitthouse.co.uk
Plaquemine Lock, Angel N1
Not content material together with his providing of Italian flavours from Bocca Di Lupo in London’s Soho, restaurateur Jacob Kenedy added Plaquemine Lock to his repertoire in 2017 – an English pub with a few of the finest Deep South cooking in London.
Protecting locals comfortable, head chef Tom Clements creates a Louisiana welcome with Cajun cracklins, sugar beignet bacon sandwiches and smoked duck jambalaya with dwell jazz and traditional cocktails to scrub all of it down. plaqlock.com
Strive Plaquemine Lock’s recipes for blackened hen with beans and rice, shrimp maque choux, beignets and Miss Ginny cocktail.
The Baring, Islington N1
Chef Rob Tecwyn and supervisor Adam Symonds met whereas working at gastro pub The Bull and Final. The Baring, a newly refurbished (and renamed) pub, is their first enterprise collectively. The menu is strongly seasonal, utilizing well-sourced components offered merely with nice large punches of flavour.
It contains traditional mains corresponding to pork loin with greens and desserts like financier with seasonal fruits, in addition to a Sunday roast. Dishes like quail shish and lamb rump with kofte are refined twists. Cocktails are seasonal, utilizing the identical flavourings because the desserts so nothing goes to waste. thebaring.co.uk
Strive The Baring’s recipe for financiers with poached plums and pumpkin gnudi.
The Pelican, Notting Hill W11
The Pelican has been a part of the group of Notting Hill since 1872 – and this busy pub is at its pinnacle proper now. Chef Owen Kenworthy’s menu is all that’s good about fashionable British cooking, exhibiting a transparent respect for suppliers who produce the most effective components utilizing regenerative farming strategies.
Along with the recipes featured right here, suggestions embrace uncooked beef with gentleman’s relish, lobster and monkfish pie, and ginger parkin and custard. And superb chips. thepelicanw11.com
Strive The Pelican’s recipe for mince on toast and turkey, leek and bacon pie.
