Sunday Roast at NEL

Overview

As far as we know, the weekly roast started all the way back in 1485, when King Henry VII was running England. Every Sunday morning, the royal guards would cook up loads of beef, before heading to mass, then coming home and eating it.

By the 19th century, families all over Britain were doing the same. Over time, the roast gained the traditional form we know so well — meat, Yorkshire pudding, potatoes, veggies and most importantly, litres of gravy.

It's such a good formula, so it's hard to mess with it effectively. But one chef who does just that every year — and seriously pulls it off — is Nelly Robinson, owner and Head Chef at NEL Restaurant. In his cosy bunker near Central Station, he's transformed the roast into a ten-course degustation.

Every mouthful brings you those familiar, comforting, centuries-old flavours, but with a fun twist. Look out for dark ale-and-treacle crumpets, cauliflower mac and cheese, and at the heart of it all, a superb lamb roast. It's on every Sunday throughout June and July.