Sunday Roast is a long held family tradition for most Brits. They are held as close to them as a BBQ is held for the regular Australian. What makes a Sunday Roast so special is the not the company in which it is consumed, but the delectable staples that decorate the plate.
Choose from one of four roasts: chicken, pork, beef or lamb; then come the garnishes that ultimately tie together this orthodox tradition.
Duck-fat roasted potatoes, crispy and golden whilst light and fluffy on the inside. Then of course there is the dash of green in the form of broccoli florets that adorn the dish. Not far off you will find candied parsnips and roasted carrots, Followed by the icing on the plate, the palatial Yorkshire pudding, drizzled in a evenly-consistent gravy.
Now I have had a few roasts in my time and The Oxford does live up to its prior reviews. For under £16 I can safely say you get your monies worth.
Team your roast, over the winter months, with a mulled wine or cider and you won't be disappointed.