Juicy chicken, flavourful beef brisket, perfectly cooked pork – our joints take centre stage on the carvery, prepared fresh every evening by our talented chefs. Cooked in seasonal glazes and rubs, the flavours of each joint are nothing short of exceptional. So no matter your choice, you’re in for a feast worth savouring.

 

We searched high and low for the perfect potatoes, researching every potato in the UK and Europe, so each bite is golden perfection. Chosen specifically for roasting, our chefs use only eight varieties, on rotation based on seasonality. These are Sagitta, Accord, Arcade, Agria, Markies, Ramos, Valencia, Miranda and Fontane. Floury and light, these carefully selected potatoes make for the fluffiest and crispiest roasties.

Our gravy is the ultimate finishing touch. After hours of perfecting the recipe at Talbot Hall, we’re proud to present an enriched, flavour-packed sauce infused with veal jus, roasting juices and beef dripping that you’ll want to pour over everything. Trust us – it’s that good.

 

No roast is complete without a Yorkshire pudding, and ours are a must-try. Made with golden free-range eggs and a traditional recipe, they’re gloriously puffed up and ready to soak up all that delicious gravy. The crowning glory to finish off your flavour-packed plate of foodie joy. The best part? We’re not stuck on Yorkshires being for beef roasts only – so no matter what meat is on the menu, our large Yorkshires will be available every day – that equates to about 10,000 per week across all our hotels!