Description
Chef Robin Popham of Create Terroir gets historical and explores the origins of the British Sunday Lunch. Cooked traditionally by fire, for a real roast dinner.
Starter
Crispy chicken skin with watercress mayo dip
Pork crackling with strawberry ketchup
Main
Stuffed shoulder of lamb, low and slow in a wood oven
Broad beans & peas
Vichy Carrots
Roast potatoes
Yorkshire Pudding
Gravy & white sauce
Dessert
Cherry Pie & Glogged ice cream
