Every Sunday · 12pm–5pm
The Sunday Roast. Done Properly.
The dish we're most proud of. Built around our 35-day dry-aged beef and everything you hope a Sunday roast will be.
A Proper Roast
Built Slowly. Served Generously.
It starts on Thursday, when whole sirloins of native-breed beef go into our dry-aging chamber. Thirty-five days later, they're carved to order — pink, rested, properly seasoned.
Yorkshire puddings rise tall in screaming-hot beef dripping. Potatoes are parboiled, roughed up and roasted slowly in duck fat until they're shatter-crisp outside and pillow-soft within. Vegetables come straight from our Cheshire growers; the cauliflower cheese is bubbling, the carrots glossed in honey and thyme.
And the gravy — deep, rich, made from the bones of the same animal, reduced for hours. The kind worth asking for seconds of. The kind worth driving across the county for.
A Friendly Warning
Tables for Sunday fill up fast.
Don't leave it to chance — book your spot now and we'll have everything waiting.
Pricing
All Served With the Full Works
- 35-Day Dry-Aged Sirloin of Beef£22
- Slow-roasted Cheshire Pork Belly£19
- Roast Leg of Welsh Lamb£21
- Squash & Mushroom Wellington (v)£16
- The Trio — Beef, Pork & Lamb£26
- Children's Roast£12
Good to Know
Sunday Roast FAQs
When should I book?
We recommend booking at least a week ahead. Bank holiday weekends and the run-up to Christmas often fill up two to three weeks in advance.
Do you cater for dietary requirements?
Absolutely. Our vegetarian Wellington is a guest favourite, and we always have vegan, gluten-free and dairy-free options. Just let us know when you book.
Can you host larger groups?
Yes — we welcome groups up to 12 in the main dining room. For 13+ guests, please get in touch about our Private Dining Room (seats up to 30).
What time is the kitchen open on Sundays?
Roasts are served from 12pm to 5pm. The bar stays open until 8pm with a small bar menu available all afternoon.