insideKENT Magazine Issue 90 - September 2019 | Page 65

FOOD+DRINK
THE TRADITION OF ALL TRADITIONS:
SUNDAY ROAST
THE TRADITIONAL BRITISH SUNDAY ROAST IS THE STAPLE OF AUTUMN WEEKENDS. IT’S MEMORIES OF
CHILDHOOD, WAKING UP AFTER A LIE-IN TO THE SMELL OF ROASTING MEAT. IT’S WANDERING DOWN TO
THE KITCHEN TO FIND MUM (AND SOMETIMES DAD) PEELING VEGETABLES AND PAR-BOILING POTATOES.
IT’S GOING OUT FOR LUNCH AND MAKING SURE THAT ALL THE TRIMMINGS ARE INCLUDED ON AN
OVERFLOWING PLATE. A PROPER ROAST DINNER IS BASICALLY ONE OF THE NATION’S VERY FAVOURITE
FOODS, AND THAT’S EVEN MORE THE CASE WHEN THE NIGHTS START DRAWING IN, THE WEATHER STARTS
CHILLING DOWN AND THE AUTUMN ARRIVES IN ALL ITS RED AND GOLD GLORY.
The tradition of eating roast meat and vegetables
on a Sunday – and in particular r oast beef, which
the British have always been famous f or enjoying
(the Yeoman of the Guard are nicknamed ‘Beefeaters’
because of it) actually doesn’t date back as far as you
might expect. A man named W illiam Kitchener
wrote a book called T he Cook’s Oracle (A picius
Redivius) in 1871 tha t described the practice of
cooking meat (beef sirloin, to be exact) for at least
four hours over a spit. Now, there was only one day
of the week during which anyone had four hours to
spare to roast beef, and that was a Sunday. The good
news was, that massive lump of meat (probably
around three kilograms or so) would feed the family
on Sunday, and then it could be used in stews, pies
and as cold cuts for the rest of the week.
Those who couldn’t afford a large fire, or those who
didn’t have a fireplace big enough to roast their meat,
had to find alternatives. It was soon discovered that,
en route to church, empty baker’s shops were passed.
Since bread was not baked on a Sunday, those ovens
were put to use by the poor – they dropped off their
meat on the way to church and collected it, perfectly
cooked, on the way back
Now that you’re salivating over the thought of melt-
in-the-mouth beef, juicy pork (with crackling), chicken
and gravy, or any of the other options available to
us today, here are some of the best places to go in
Kent for a proper roast dinner.
THE HYTHE IMPERIAL
The Hythe Imperial // Hythe // www.hytheimperial.co.uk
If you want to enjoy a traditional Sunday roast with a view of the sea, this hotel
on the Kentish coast is the place for you. The set price menu for a Sunday means
you can r eally treat yourself and your loved ones to something tha t little bit
special. The ingredients used in all of the dishes on the fabulous menu are locally
produced, and include roast sirloin beef, roast chicken breast, slow roast pork
belly, or even a breaded plaice fillet with seasonal vegetables and roast potatoes
(or sautéed thyme new potatoes).
The Kings Head // Wye // www.kingsheadwye.com
Located right in the heart of the gorgeous village of Wye is the Kings Head. The
food and drink her e is wonderful throughout the week, but on a Sunda y it is
something truly special. T he roasts put on her e attract visitor s from many
miles around, so it’s always worth booking a tab le if you want to be sur e of
enjoying some of the tempting treats on offer. Choose from beef, pork, or chicken
or, if you really can’t make up your mind have the mixed roast (a bit of each)
instead! All r oasts are served with r oast potatoes, a car rot and sw ede mash,
buttered seasonal greens, Willow Farm seasonal vegetables, Yorkshire pud and
red wine gravy.
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