Sunday Yorkshire Roasts

The Jolly Sailor are introducing Sunday Roasts to the menu again!

However, we will be offering something OLD this time!

Firstly, instead of the usual sliced meats, we will be offering a choice of a 5oz Braised Feather Blade Steak, a 6oz Turkey Escalope or our homemade Lentil and Nut Loaf.

Secondly, our roasts will be served in a giant Yorkshire Pudding!

Our roasts will be packed with Duck Fat Roasted Potatoes (or normal roasted potatoes with the vegetarian option), Carrot Batons, Broccoli, Red Cabbage, Honey and Mustard Parsnips, a bowl of Cauliflower Cheese and a jug of Rich Gravy.

Smaller portions will be available for the light eaters and the younger generation.

And if you aren't feeling the Roasty vibe, we will be offering a small selection from our Bar Bites menu alongside the Sunday Roast menu.

All of this is served within the warm and welcoming environment of The Jolly Sailor's 509 year old beams.

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.