Please note: There are no parking facilities at The Jolly Sailor.

Don't miss The Jolly Sailor's Sunday Roasts

Firstly, instead of the usual sliced meats, we offer a choice of a marinated 6oz Braised Feather Blade Steak, a marinated 6oz Turkey Escalope or our homemade Lentil and Nut Loaf (not vegan).

Secondly, our roasts are served in a giant Yorkshire Pudding (made by a real Yorkshireman). Baked to perfection in an 8 inch tin, these are HUGE!

Our roasts are packed with Duck Fat Roasted Potatoes (or our normal roasted potatoes with the vegetarian option), Carrot Batons, Broccoli, Red Cabbage with a hint of cinnamon and star anise, Honey and Mustard Parsnips and a jug of Rich Meaty Gravy (the meat juices are not used in the vegetarian gravy).

Smaller portions will be available for the light eaters (the Yorkshire Pudding remains the same size!) and children get half a Yorkshire Pudding, jumbo sausage, peas, carrots and gravy.

And if you aren't feeling the Roasty vibe, we offer a small selection from our main menu, alongside the Sunday Roast menu, such as Fish Pie, Chicken Tikka Masala or Boeuf Bourguignon.

All of this is served within the warm and welcoming environment of The Jolly Sailor's 500 year old beams.

Please ensure you book your table.

We take bookings from 12:00 until 14:00 but serve food until 15:00.

Fascinating Fact:

 Originally called Dripping Pudding, the Yorkshire Pudding (as it was renamed by Hannah Glasse in 1737) was originally cooked, in Northern England, over a fire with the meat roasting above it.

The fats and juices from the meat would drip into the pudding and provide the flavour and colour.

 Traditionally, the word “pudding” referred to homely and rustic desserts that were commonly eaten by the 'lower classes'.

It was served before the main meal with gravy. It was a cheap way to fill up a person before eating the meagre offerings they could muster up from the limited supplies they had in their cupboards.