Roast dinner week

Celebrate British Roast Dinner Week

A roast dinner is one of the nation’s favourite pub meals – not only on Sundays. Make sure your pub menu – especially your roasts – stand out to bring in extra bookings. Check out our recipes for inspiration, plus tips from chef Mark Sargeant.

Build your pub’s reputation for roasts

• Serve roasts all week during British Roast Dinner Week:
40% of consumers want roast dinners on the pub menu every day – not only on Sundays! Serve a roast for lunch and dinner as well.

• Create theatre:
Rather than individual dishes, bring the roast and sides to the table for customers to help themselves. Pre-carve or carve at the table for them.

• Don’t over-serve expensive meat:
Veg costs less, so serve plenty of appealing sides, like braised red cabbage, cauliflower cheese, gratinated leeks and baked fennel.

• Promote your roasts:
Previous winners of British Roast Dinner Week competition have seen roast sales increase threefold. Find out more about the competition below.

Love your gravy

When it comes to roast dinners, good gravy is vital.

• Serve lashings of gravy
It brings a roast together, so serve generous quantities in gravy boats.

• Make your roast dinner special
Lift it with simple twists. Try adding apple and cider to pork gravy, add red wine and thyme to your beef gravy, and garlic goes great with lamb.

Mark's perfect roasts - watch our videos!

Mark’s perfect potatoes

Mark’s perfect crackling

Click here to see more of Mark’s top tips, including the perfect Yorkshire puddings and how to get your meat just right.

For even more inspiration on your roast dinners why not check out our selection of Farmstead fresh meat including beef, lamb, poultry and more!

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