I went to the UK this summer with a single pointed agenda – to devour British Food, specifically a full meal also known as a Sunday Roast in a pub. Pub food holds a special place in culinary tradition in England. There are few things more comforting or more quintessentially British than a Sunday Roast. A meal steeped in tradition and layered with flavour, the Sunday Roast has earned its place as a weekly ritual across the UK. And yes, I couldn’t resist getting a photo with my roast chicken plate to prove it!
Whether you enjoy yours in a pub, at home with family, or plated up solo with a glass of wine and a cosy movie, this dish is more than just a meal. It’s a piece of living history.
The Origins: From Medieval Feasts to Victorian Families
The tradition of a roast on Sunday dates back to medieval England, when serfs were given Sundays off and would gather to feast on roasted meat after church. By the 18th and 19th centuries, it had become common in middle-class homes to slow-roast a joint of meat in the oven while the family attended Sunday service.
During the Victorian era, the roast became a formal family meal—complete with vegetables from the garden, puddings made in advance, and of course, gravy made from the rendered fat in the pan . It was a moment to pause and reconnect at the end of the week.
Why the Sunday Roast Still Matters Today
Even in today’s fast-paced world, the Sunday Roast endures. Why? Because it reminds us of home, tradition, and the joy of shared meals.
Modern roasts have evolved to include vegetarian, vegan and gluten-free versions, air-fried potatoes, and seasonal vegetables. But at their heart, they remain a celebration of British culinary heritage and community.
What Makes a Great British Sunday Roast?
The Roasted Meat
In my photo, the star of the show is roast chicken—juicy, crispy & golden-skinned, and seasoned with just salt, some herbs – perhaps rosemary. Chicken is one of the most beloved choices, thanks to its affordability and universal appeal. However a purist would tell you that it “ain’t” a Sunday roast if its not roast beef!
So the roast options include:
- Roast beef with horseradish sauce
- Leg of lamb with mint sauce
- Pork with crackling and apple sauce
- Nut roasts or stuffed butternut squash (for plant-based eaters)
Roast Potatoes
A proper roast potato is fluffy on the inside and crispy on the outside. The best way to get this texture as I learned from my brother-in-law who is a professional chef, is to make sure the potatoes are parboiled, coated in salt & herbs, then roasted in fat or oil until they’re golden and irresistible.
Seasonal Vegetables
A variety of flash cooked, steamed or pan fried vegetables also join the roast meat and potatoes, making this a healthy combination of protein, carbs, vitamins and minerals. I love beans, and mange tout along with caramelized carrots and roasted parsnips. While I don’t love the peas that join the party, the soft mush sometimes adds to the variety.
A traditional Yorkshire Pudding
Though traditionally served with roast beef, Yorkshire puddings have earned a spot on most Sunday Roast plates. Made from egg, flour, and milk, they puff up into golden cups perfect for holding gravy. I got one on my plate that was larger than the plate I think. But the crisp yet soft and spongy texture won me over.
And its unlike a “pudding” in the sense that it is not sweet or a part of the dessert. Its actually quite bland to taste and is supposed to carry the flavours of the meat and accompaniments.
The star of the Sunday Roast – Gravy
Rich, meaty, and made from scratch with stock and enhanced with pan drippings—gravy is what ties the whole roast together. It’s poured liberally over everything, especially the potatoes and Yorkshire puddings.
Today you can make a gravy in less than a minute with gravy granules. And Bisto gravy granules are my favourite. We always remember to buy one or ask for one from the UK. There are a variety of flavours today keeping in mind consumer tastes and preferences. Simply add spoons of the granules to hot water and whisk till melted and thick and creamy. You can spruce it up with salt or pepper or even chilli flakes as per your taste.
Other additions to the Sunday Roast
Sage and onion stuffing, cranberry sauce, pigs in blankets (bacon wrapped sausages), and cauliflower cheese often make surprise appearances. My plate had a small portion of cheesy leek & onion bake. It’s the little touches that make a roast feel complete.
The British Sunday Roast is more than a nostalgic nod to the past. It’s a comforting constant in a changing world—a meal that has adapted with the times but never lost its heart. Whether shared around a crowded table or savoured quietly on your own (hello, me-time Sundays!), it’s about more than food. It’s about ritual, rhythm, and remembering that the simplest meals often mean the most.
Also read my earlier post on the quintessential British Crisps
This post is part of the #BlogchatterFoodFest by Blogchatter.
You forgot to mention the beer !
My Guinness is innocuously shining in the pic. ????????